Avocado Chicken Salad

August 28, 2013 by Mackenzie

This recipe has been one of my go-tos all summer – I’ve probably made it at least five times in the last month! It’s super easy, super fast, summery, and made with all “real food.” Can’t get any better than that!

This recipe is great because you can scale it up or down very easily depending on how many people you are feeding or how much leftovers you want to have. I go with a 1:1 ratio of avocado to chicken breast and usually do half a chicken breast per serving. It’s also a great recipe because of how versatile it is – you can eat it hot or cold, plain, in a wrap, in a sandwich… I’ve tried it all these ways – and loved it each time!

Avocado Chicken Salad
Serves 2 (easily scaled up or down)
Recipe from Gina’s Favorites

Ingredients:
1 organic, boneless, skinless chicken breast
2 tablespoons coconut oil (or olive oil)
1 avocado
1/4 red onion, chopped
Juice of 1/2 a lime
2 tablespoons cilantro
Salt and pepper

Directions:
1. Dice chicken into 2-inch pieces (doesn’t have to be exact, you’ll shred it later). Heat the coconut oil in a medium-sized skilled over medium heat. Add the chicken, sprinkle some salt and pepper of it and begin to cook it. When the chicken is almost done, add the red onion and let them soften. Take a wooden spatula or a fork and shred the chicken into smaller pieces. Cook the chicken and onion together until the chicken is cooked through.

2. In a medium bowl, mash the avocado. Add the chicken and onions, the lime juice, cilantro and salt and pepper to taste. Mix it all together and enjoy! Keeps well for up to two days in the fridge.

Quinoa Salad with Apples, Walnuts, Dates, and Gouda

August 21, 2013 by Mackenzie

This is another easy to-go meal that I brought along on our drive to St. Louis. I love this salad because it has so many of my favorite things in it – apples, walnuts, celery, gouda, dates, grapes… Yum! This salad keeps well for a couple of days – so put it in some single-serving tupperware and you’ll have lunch for the week!

Quinoa Salad with Apples, Walnuts, Dates and Gouda
Serves 5
Recipe adapted from Cookfresh Magazine 2011

Ingredients:
1/2 cup uncooked quinoa
1 cup water
Sea salt
2 1/2 tablespoons olive oil
1/2 large red onion, thinly sliced
1 tablespoon balsamic vinegar
2 cups arugula
4 oz. aged Gouda, diced
1 1/2 medium celery rips, thinly sliced
1/2 large, crisp apple, Fuji or Pink Lady, cut into 1/2-inch dice
1/2 cup walnuts, coarsely chopped
1/2 cup dates, pitted and diced
3/4 cup grapes, halved
1/2 tablespoon apple cider vinegar
Freshly ground black pepper

Directions:

1. Cook quinoa: place quinoa and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer, covered for 15 minutes. When done, fluff with a fork and allow to cool.

2. While the quinoa cooks, heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat. Add the onion and a pinch of salt and cook, stirring frequently, until tender and brown around the edges, about 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about one minute. Remove from the heat and let cool.

3. In a large bowl, mix the quinoa, onion, arugula, cheese, celery, apple, walnuts, dates and grapes.

4. In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the apple cider vinegar, 1/4 teaspoon sea salt and a few grinds of pepper. Gently mix the dressing into the salad. Enjoy!

Black Bean and Veggie Quesadillas

February 8, 2013 by Mackenzie

Since I don’t have class until noon everyday, I’ve been eating lunch in my room most days – typically leftovers or soup or a quick lunch I can whip up.

This recipe is one of those quick, whip-it-up lunches. I made the fillings yesterday and now, I can quickly throw my quesadillas together before I head off to class! Also, this recipe is low-cal and filled with vegetables so I feel good about eating it!

Black Bean and Veggie Quesadillas
Makes 4 servings
Recipe adapted from The Picky Eater

Ingredients:
1-2 tablespoons canola oil
1/2 yellow onion, diced
1 green bell pepper, diced
1 cup frozen corn
1 jalapeño, seeded and minced (I used 1/4 cup of sliced jalapeños from a jar)
3 cloves garlic, minced
1 15 oz can refried black beans
Taco seasoning
1 tsp cumin
1/2 tsp chili powder
Salt
Shredded pepperjack cheese
4 whole wheat tortillas

1. Heat oil in a medium pot, add onion, bell pepper, corn, jalapeños, and garlic. Sauté until cooked through, 5 minutes. Add cumin, chili powder and salt to taste. Mix well and remove from heat.
2. Meanwhile, heat refried beans in a small saucepan. Add about 2 tsps of taco seasoning to flavor the beans. Remove from heat when warm.
3. If you want to save some for later – keep bean and vegetable mixtures separate and refrigerate.
4. Assemble quesadillas by slathering 1/4 of the bean mixture on half of the tortilla, followed by 1/4 of the vegetable mixture. Top with cheese (you don’t need a ton because the beans will help hold it together too). Fold in half and heat on a sprayed pan over med/low heat. Flip halfway through and serve warm with salsa!

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