Monday, March 16, 2015

Green Paddy's Day Chicken
It's St. Paddy's Day so why not mix things up and make some ... Green Chicken? It's not as bad as it sounds, it's just a different way of having chicken salad with some yummy greens mixed in - give it a whirl. This is great on its own or paired with some salad greens - or even in a wrap!


Ingredients:
2 x 4oz Chicken Breasts, boneless, skinless, cooked, chilled and cut into chunks
1/2 Cup Fresh Basil Leaves, washed and stems removed
1 Large Ripe Avocado, flesh scooped out into a bowl
Juice of a lime (just in case you need more or less)
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Pepper

  1. Place the chicken chunks in a large bowl for easy mixing.
  2. In your food processor, place the basil, avocado, about 2 tbsps of the Olive Oil, a pinch of sea salt and some freshly ground pepper. If you wish, you can add a bit of lime juice to keep the avocado from browning, plus it gives it a little tang. Blend until smooth.
  3. Coat the chicken with the avocado dressing and toss thoroughly; taste it and see if you need to add a bit more salt or pepper.
  4. Eat right away with some salad greens or chill in the fridge for a bit. I would not recommend holding it for more than a day as the avocado will start browning.

Sunday, March 1, 2015

Eat Your Greens ... On the Go!

Wrap It Up!
Here's a healthier way of making a wrap to take on the go! Collard greens are full of vitamins, so why not use it to wrap up a whole bunch of goodness? This is a "Clubhouse"-style version, but you can make a wrap of anything you want - try filling it with different proteins, maybe some quinoa, different veggies, the ideas are endless - get creative



Ingredients:
4oz Cooked Turkey Breast, sliced thinly or into strips
2 Strips Cooked Bacon
Roma Tomato, thinly sliced
Red Onion, thinly sliced
Avocado, thinly sliced
Homemade Mayo
Dijon Mustard

Collard Green Leaf - one large big leaf, ensure hard stems are removed.
Sea Salt & Pepper to Taste

  1. Ensure your collard green leaf is thoroughly washed and patted dry.
  2. Spread on the mayo and mustard directly on the leaf, and thinly.
  3. Place the turkey first and build the ingredients on top. Season with sea salt and pepper if you wish.
  4. Roll the leaf into a wrap form - if you put some mustard or mayo near the edges it will help seal the wrap a bit. 
  5. Cut in half and eat up!