Lightened Up Egg Salad

My original plans were golden! Well... green... green like an avocado. But my hopes were soon dashed as I sliced into that too ripe brown icky bundle of over-ripeness! Oh well, quick thinking and simplicity for the win. Just a regular lightened up version of a personal favorite: egg salad!

Ingredients:

8 Hard boiled eggs, peeled
1/3 - 1/2 Cup Greek Yogurt, to taste
1/2 Cup thinly sliced Celery
1 Green Onion, sliced finely
1 Teaspoon Salt
1 Teaspoon Pepper
Juice of 1/2 Lemon


Directions:

Combine all ingredients. Bam, you're done.

Serve on toasted corn tortilla, whole wheat bread, or eat with sliced stalks of celery - however you prefer!

Enjoy!

Pulled Pork with Fennel and Apple

I've been wanting to make pulled pork for a while now in the crock pot. It was on my grocery list. The only roasts they had were about SEVEN POUNDS! Holy cow. I mean... holy pig? So large. But I got it anyway. Made a dry rub. Dumped it on a bed of onions and prayed. And it was fabulous! So next time you pass by 7lbs of pork, just pick it up! Give it a try!

Ingredients:

Dry rub:
1 Tablespoon Paprika
1 Tablespoon Oregano
1/2 Tablespoon Black Pepper
1 Teaspoon Cinnamon
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Tablespoon Cayenne Pepper

Pork Shoulder (whatever weight you want... mine was 6.8 pounds)
2 Onions

1 Fennel bulb
2 Firm apples (I used Granny Smith)
2 Tablespoons Apple Cider Vinegar


Directions:

Chop up onions and layer on the bottom of a crock pot.

Coat pork with dry rub (you will have extra, that's ok)

Put pork on top of onions. Cook on low for 10-12 hours. I did 11 and it turned out really nicely.

When there is just 1 hour left, slice fennel and apple as thinly as you can and toss with apple cider vinegar. Let sit together until you are ready to serve.

Once meat is done, drain the excess fat. I also recommend removing any/all chunks of extra fat on top/middle/bottom of your meat. Shred. You can choose to add a low-sugar bbq sauce here or omit, your preference.

Serve with fennel/apple on top! Enjoy!

Greek Chicken Salad

So as I sit down to type this, I realize that I had bought another ingredient to include in my meal that I completely left out! It's been so busy around here lately that I completely forgot to take it out of the cupboard. But guess what! The recipe was so fabulous it didn't need the missing ingredient. However, I'll include it as optional below for those who might want to try what I had originally intended!

Ingredients:

1 1/2 lb Chicken Breast, boiled and shredded or chopped
1/2 of a Large Cucumber, cut into slices and quartered (about 1 Cup)
1 Large Tomato, sliced and seeded (you won't want slimy chicken salad, trust me)
1/2 Cup Feta Cheese
1/2 - 3/4 Cup Plain Greek Yogurt
1/4 Cup Chopped Fresh Mint and Fresh Parsley
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Oregano
Juice of 1/2 Lemon
Chopped Kalamata Olives (Optional... as this is what I forgot to put in mine!)


Directions:

If you have not already cooked your chicken, boil until it reaches a safe temperature. Then shred or chop.

Combine all ingredients in a large bowl until well combined.

Serve by itself, on whole wheat bread, or on a toasted corn tortilla (my fav!).

Enjoy!

Cranberry Pecan Chicken Salad

I love chicken salad, I could eat it every day on a toasted corn tortilla. Or as a dip for celery or cucumber. Mmm! Here is another yummy chicken salad recipe with some healthy swaps (no mayo!).

Ingredients:

3 Chicken breasts, cooked, and chopped or shredded
2 Stalks Celery, chopped
3/4 - 1 Cup Plain Greek Yogurt
1/3 Cup Dried Cranberries
1/3 Cup Chopped Pecans
2 Green Onions, chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder


Directions:

If you haven't cooked the chicken yet, I recommend boiling it until it reaches a safe temperature. Then, shred or chop.

Combine all ingredients once chicken has cooled. Store in fridge.

Enjoy!

Spicy Baked Spaghetti (Squash) with Parmesan Chicken

In college I would occasionally order baked spaghetti. It was warm. It was filling. It was comfort food. It was loaded with carbs, sugar, and a whole bunch of no-goodness. Here is my own version. I got the idea when I was over at a friend's house this weekend and she served me a delicious spaghetti squash chicken Alfredo. This is different, but shares a few key ingredients!

Ingredients:

2 Small/Medium Spaghetti Squash
2 Lbs Chicken Breast
1 1/4 Cup Chicken Stock
1/2 Cup Parmesan Cheese
1/2 Small Yellow Onion
1 Tablespoon EVOO
3 Cloves Garlic
2 Tablespoons Cornstarch
1 Teaspoon Kosher Salt
2 Teaspoons Ground Black Pepper
2 Teaspoons Oregano
1/2 - 1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Mozzarella Cheese, shredded
Coconut Oil (spray)


Directions:

Preheat oven to 400 degrees.

Slice Spaghetti Squash in half length-wise. Scoop out seeds/insides. Lay cut side down on a rimmed baking dish that has a light spray of coconut cooking oil. Bake for 45-50 minutes.

Boil water for chicken. Once boiling, add chicken till done approximately 20 minutes. Check internal temperature for safety.

While waiting for chicken to cook, begin sauce: heat tablespoon of evoo in pan. Chop one half of small onion and add to pan with 2 cloves garlic. Cook until softened. Then, add chicken stock, salt, pepper, oregano, red pepper flakes. Mix a little stock with cornstarch before adding the cornstarch into the sauce. Let sauce boil and reduce just a little bit. Add in Parmesan and stir until melted.

When chicken is done, shred or chop. Then, add to sauce.

When squash is done spread onto the bottom of a casserole dish. Top with chicken/sauce mixture. Add 1/2 Cup Mozzarella cheese on top and bake for 15-20 minutes at 375.

Enjoy!

Cranberry Apple Chicken with Goat Cheese

Goat cheese is one of my favorite foods in the entire world. I could eat it on anything. In anything. By itself. But it's important that we know what we're putting in our bodies and how much. Which is why this is the perfect way to enjoy this delicious treat. With lean protein, vegetables, and fruit. Enjoy!

Ingredients

2 - 3 Chicken Breasts, cut in half width-wise
1/3 Cup Almond Flour
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Tablespoon Rosemary

1 Small Block Goat Cheese, 4 oz
1/4 Cup Dried Cranberries (find reduced or no sugar kind)
1 Large Apple, cut into small cubes
1 Lemon
1 Teaspoon Rosemary
Salt, to taste

Roasted Squash or other vegetable of choice.


Directions:

Mix almond flour, 1 tsp salt, 1 tsp pepper, 1/2 tbsp rosemary. Coat chicken in this mixture. You will more than likely have left over flour mix.

Cook chicken in skillet or grill pan until it reaches a safe temperature.

In a separate skillet, combine cubed apples, cranberries, juice of half lemon, rosemary, and salt. Once heated through add in goat cheese and stir until melted and combined.

Serve goat cheese/fruit mixture over chicken. Perfect to pair with roasted squash. Or roasted Brussels sprouts!