Creamy Chicken Salad

I love this creamy chicken salad recipe so much because of its awesome flavor and versatility. You can top a bowl of mixed greens with this chicken salad, add it to a whole wheat tortilla to make a wrap, or do as I did and fill romaine lettuce cups with it to make chicken salad boats.

Ingredients:

Honey Mustard Salad Dressing:

1/2 cup reduced fat (2%) plain Greek Yogurt

3 tbsp Dijon mustard

3 tbsp raw honey

3 tbsp rice vinegar

1/4 cup extra-virgin olive oil

pepper to taste

Chicken Salad:

3 cups cooked chicken breast, diced

1/2 cup chopped green apple

1 stalk of celery chopped

1/4 cup raisins OR 1/2 cup red grapes, cut in half

2 green onions, chopped; greens only

1/4 cup homemade honey mustard salad dressing

Directions:

1. Combine all ingredients for honey mustard dressing to a mason jar; put lid on and shake to combine.

2. Combine all ingredients for chicken salad in a large bowl; stir to combine. Store leftovers in an airtight container in the refrigerator.

Maple Sausage and Egg Sandwich

Hello again everybody! I'm sorry for being so absent on this webpage. I have some new recipes to share with you all, so expect new posts frequently.

This recipe includes a homemade maple breakfast sausage and an egg on a whole wheat english muffin.

Ingredients

2.5 oz Maple Sausage patties. Leftover raw sausage patties can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for 3 months. Leftover cooked sausage patties can be stored in an airtight container in the refrigerator for up to 5 days.

Maple Sausage Patty:

1 lb 93% lean ground turkey

2 tbsp pure maple syrup

1 1/2 tsp sea salt

1 tsp thyme

1/4 tsp paprika

1/4 tsp nutmeg

1/4 tsp black pepper

1 whole wheat english muffin, toasted

1 slice Monterey Jack Cheese

1 Large egg, slightly beaten

Directions:

1. Heat nonstick skillet, lightly coated with spray, over medium heat.

2. Add sausage patty; cook 4-5 minutes each side, or until cooked through. Top with cheese. Set aside.

3. Add egg to the same skillet. Season with pepper to taste; cook over medium heat undisturbed for 1-2 minutes or until set on the bottom. Fold into a square and turn to finish cooking, approximately 1 minute.

4. Assemble sandwich.

(side note: I am unable to have dairy, so in my picture I used Daiya's diary-free cheese. I recommend using a slice of cheese rather than shredded)

Pumpkin Pie Superfoods Shake

Recently, the company that sells my daily Superfoods created a limited edition Pumpkin Spice flavor that I was looking forward to for months, but when I logged on to buy it, it was already sold out (major bummer). But thankfully I was creative enough to make my own Pumpkin Spice Superfoods using the Vegan Vanilla flavor I already have and it is INCREDIBLE. This morning when I made it for the first time I was blown away at how much it actually resembled the flavor of Pumpkin Pie. I am definitely not ashamed to say that I might be having Pumpkin Pie every day for breakfast now (in superfoods form of course)! I hope you guys enjoy this recipe as much as I do, and if you try it please let me know your thoughts!!!

Ingredients:

1 cup unsweetened almond milk

1 scoop Vegan Vanilla Superfoods (message me for the details on what I use)

1/4 cup (4 tbsp) pumpkin purée

1 tbsp powdered peanut butter

2 tsp agave or honey

1 tsp cinnamon

Ice

Directions:

1. Place all ingredients in a blender and blend until smooth!

2. ENJOY!!!