Chicken Salad (No Mayo)

Back to school: Lunch Ideas

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This past week I had the opportunity to be on the local news station, Channel 5 West Palm Beach and speak with John Favole to share about healthy and fun school lunch ideas for back to school!! Please check it out to learn my best tips in the video!

 

 

 

 

 

 

 

 

 

 

 

I brought a few boxed lunch options, each had a fruit, veggie, sandwich and dessert.

For fruit I recommend what’s in season and currently there are abundant fresh strawberries so I cut those up and added fresh mint leaves. Grapes cut in half and watermelon cut into stars.

Veggies, I packed sliced cucumbers, grapes tomatoes and added fresh mint along with carrots precut into chips which are great to dip into hummus.

Make eating fun by cutting sandwiches into heart shapes, I made sunflower seed butter and honey sandwiches because peanut butter is not allowed in area schools. Preferably buy the unsweetened sunflower seed but that is just ground up sunflower seeds with salt which you can find at Trader Joes or Whole Foods.

 

 

 

 

 

 

 

 

 

 

 

On set I made no-mayo chicken salad, this is great to stuff into pitas, mom and dad will want to take this for lunches too! Make a big batch the night before and put together with fruit and veggie choice. Get kids involved with packing their lunches, have them help pick out their fruit and veggies combo for the next day. Add a sweet note when they aren’t looking for a nice surprise. I took a blank note card and cut into thirds then wrote on each one, “You’re amazing!”, “I believe in You!”, and I Love You!”

My chicken salad recipe was originally published on Vitacost.com

Here’s what you’ll need to make it:

3 cups cooked chicken, cubed
1 medium/large avocado, diced (about 1 cup)
1 cup apple, diced
1/2 cup celery, diced

For dressing:

2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 Tbsp. fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp. each salt, pepper and cayenne pepper

Directions:

In small bowl, whisk together dressing ingredients.
In large bowl, combine chicken, avocado, apple and celery with dressing.
Fill pita halves with chicken salad. Wrap up to bring for lunch the next day.

Yield: 4 cups

 

 

 

 

 

 

 

 

 

 

 

Photo credit by Melissa Perlman of Blue Ivy Communications.

Thanks Melissa for the opportunity to go to news Channel 5 WPB to share my message of health for families!!

Welcome To BlueIvy Communications

 

No-Bake Chocolate Protein Snacks: Toddler Approved/Lactation Cookies

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So these protein balls I started making as my go-to no-bake lactation cookie! Add a little brewers yeast and boom-lactation support!! My daughter is now expanding her palette so I cut these into tiny bites and she devours them! I make them for her without the brewers yeast now.

Check out our video making this tasty treat :)!

Ingredients:

1 cup pumpkin seeds

1/2 cup unsweet shredded coconut

2 .T cacao (cocoa) powder

2. chocolate chips (I use dairy free Pashca 85% or enjoy life brand)

2 T. dried fruit (we love cherries or cranberries)

1/4 cup maple syrup (agave or honey work well too)

1 T. brewers yeast (for lactation support if needed)

1 T. coconut oil

1 T. water (if needed)

Method:

1. Pulse pumpkin seeds and coconut flakes then add in remaining ingredients.

2. Process until there are no detectable big pieces – especially if you will be sharing with your kiddos!

3. Scoop out by the Tablespoon, the mini ice cream scoopers work great.

4. Roll into balls or pop into mini paper muffin cups.

5. Store in fridge 4 days or freeze.

 

Yield: 12 balls

Note: If serving to your toddler, cut into small dime size pieces and flatten (to make sure no big chunks. Brush their teeth after snack since this has sticky sweetness!

 

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4-Ingredient Mango Salsa

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I love the idea of salsa, but all the tomatoes and spices are too much for my sensitive tummy. Enter, mango salsa! Game changer, this is so delicious with sweet mango, crunchy red peppers, classic lime and cilantro to tie it all together. I can just sit here and eat this with a spoon but it’s also fabulous over grilled fish and chicken. Fish tacos anyone?

Ingredients:

1 mango, peeled and cut into chunks
3 mini red bell peppers, seeds removed and diced
1/4 cup fresh cilantro, minced
Juice of 1 small lime
salt and pepper, to taste

 

Method:

1. Peel and chop mango, add to serving bowl.

2. chop red bell peppers, and cilantro then add to bowl.

3. Squeeze fresh lime over salsa then add freshly grinded salt and black pepper, to taste.

4. Stir salsa, taste for seasoning and adjust as needed.

5. Chill then serve.

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My recipe was first published on the Vitacost vitablog:

https://www.vitacost.com/blog/cooking-recipe/easy-mango-salsa-recipe.html

Crockpot Chicken and Veggie Soup

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When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.

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Ingredients:

1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water

Method:

1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!

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Please enjoy my short, sweet and embarrassing video talking about our dinner 🙂

Homemade Turkey Meatballs

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Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!

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Ingredients:

16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper

Method:

  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.

 

Yield: 24 mini meatballs