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Ingredients:
12 strawberries, diced
2 tsp granulated sugar
1c pretzel mini twists
2 tbsp unsalted butter, melted
pinch of cinnamon
3/4c whole milk yogurt (or sour cream)
2 tbsp brown sugar
Directions:
1.Place the strawberries in a shallow dish and sprinkle the granulated sugar on top. Stir to combine. Let sit for at least 30 minutes.
2.Meanwgike, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky. It’s all good.
3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
4. In a small bowl, add the yogurt or sour cream and brown sugar. Whisk together to break up any brown sugar lumps.
5. Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
Ingredients:
Greek Pasta Salad
3c tri-colored rotini pasta
1c crumbled Feta Cheese
1c cherry tomatoes, halved
1c cucumbers, chopped
1/2c sliced black olives
1 purple onion sliced
Greek Salad Dressing
2tbsp kalamata olives, minced
1tbsp garlic, minced
2tbsp oregano, minced
2tbsp lemon juice
salt to taste
Fresh-ground black pepper, to taste
1/2c red wine vinegar
1c extra-virgin olive oil
Directions:
1.Place the strawberries in a shallow dish and sprinkle the granulated sugar on top. Stir to combine. Let sit for at least 30 minutes.
2.Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky. It’s all good.
3.Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
4.In a small bowl, add the yogurt or sour cream and brown sugar. Whisk together to break up any brown sugar lumps.
5.Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
Ingredients:
3c cooked, shredded chicken
1/2c dried, sweetened cranberries
1/2c chopped pecans
3/4c chopped celery
1/2c mayonnaise
Salt, optional
White pepper, optional
1tsp Parsley, fresh
4 large tortillas or wraps
Directions:
1.In a large bowl combine chicken, cranberries, pecans and celery
2.Stir to combine.
3.Add mayonnaise, salt, white pepper and mix well.
4. Place tortilla on a plate.
5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley.
6. Roll wrap, cut and enjoy!
Ingredients:
Chicken Burgers
1lb ground chicken
1/2c spinach, finely chopped
2tbsp cilantro, finely chopped
2tbsp coconut flour (optional-acts as a binder)
1tbsp avocado oil (plus more if you’re frying or grilling)
2tsp garlic powder
2tsp onion powder
1tsp sea salt
1/2tsp black pepper
Juice of one lime
1 small avocado (or half a large avocado), diced into chunks
Butter lettuce leaves (optional)
Avocado Mayo
2 medium avocados
4 tbsp avocado oil
juice of one lime
1/4tsp sea salt
1/8 tsp black pepper
Directions:
1. For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
2. Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using.
3. Mix the ground chicken with the seasoning, spinach, cilantro, coconut flour, lime juice, and avocado oil until well combined.
4.Very gently fold in the avocado slices, being careful to not smash them.
5.Form the chicken into 4-5 burgers, spacing out the avocado to make sure it’s evenly dispersed.
6.Grill the burgers on the grill surface (using extra avocado oil if frying in a pan) for about 5 minutes on each side, or until internal temperature reaches 165 degrees F.
7.Top with optional avocado mayo and serve in lettuce cups like a bun, or enjoy the burgers on their own.
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