AIP Option | Sam Eats Her Nutrients

Fresh Peach Salsa

This Salsa is light and refreshing, and no cook! I have been taking advantage of the bounty of fresh peaches to make this delightful salsa. It has the zip of red onion, the tartness of pineapple and lime, the juiciness of peaches (so, so good when in season), and the bite of some black pepper!

Fresh Peach Salsa So Fresh and Easy

This comes together in under ten minutes. What’s better than a fresh fruit salsa with no additives or preservatives. The color is gorgeous too!

Fresh Peach Salsa - Nightshade Free

If you are in the cilantro haters camp, substitute fresh parsley. I happen to love it, and it adds a nice salsa flavor, but parsley is good too.

Mixing Fresh Peach Salsa

Fresh Peach Salsa

Ingredients:

1/2 Cup Fresh Pineapple, Diced

1 Fresh, Ripe Peach, Diced

1/4 Cup of Red Onion, Minced

2 Tablespoons of Fresh Cilantro, Chopped

1 Tablespoon of Fresh Lime Juice

2 Teaspoons of Runny Honey

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Black Pepper (Omit for AIP)

Directions:

Add the prepared pineapple, peach, onion and cilantro to a bowl. Whisk together the lime juice, honey, salt and pepper if using. Pour it over the salsa mixture and toss. Refrigerate until ready to serve.

Fresh Peach Salsa Nightshade Free

Bistro Lemon Chicken Dinner Salad

If I go several days without a salad, I start having salad withdrawals. Salads are like a surprise grab bag, there is so much variety. I never get bored with them. If you find them boring, maybe you are eating the same old one every day. One of the best things about salads is they can be an eclectic blend of different ingredients that go well together. The possibilities are vast.

One of my favorite establishments to eat in is a bistro. Bistros have an innovative, electric kind of happy buzz about them. The food isn’t fussy, but it is creative and pretty, and the ones I’ve been to have several kinds of freshly made enticing salads to choose from and many healthy options.

Bistro Lemon Chicken Dinner Salad

Here’s a Bistro Lemon Chicken Dinner Salad recipe you can make at home.

Bistro Lemon Chicken Dinner Salad

Ingredients:

4 Boneless Chicken Breasts

8 Cups Mixed Baby Romaine Lettuce

1 Can Mandarin Oranges in Their Own Juice (I Used Native Forest Brand)

1/3 Cup of Raw Sliced Almonds (Omit for AIP)

1/4 Cup Fruit Sweetened Dried Cranberries

3 Scallions, sliced

For the Marinade:

Zest of 1 Lemon

1/4 Cup Olive Oil

1 Tablespoon Honey

2 Cloves of Minced Garlic

1 Teaspoon Dried Oregano

1 Teaspoon Dried Tarragon

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper (Omit for AIP)

The Dressing:

1/4 Cup of Good Olive Oil

2 Tablespoons of Fresh Squeezed Lemon Juice

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper (Omit for AIP)

Directions:

Preheat the Oven to 400º degrees. Place the chicken breasts on a baking sheet and brush all over top and bottom with the marinade. Bake in the preheated oven for 30 minutes or until the chicken is browning and has reached 165º degrees. Remove the breasts from the oven and let sit at least 15 minutes to retain their juice and cool.

Chicken Roasted for Salad

Now you can assemble the salad. Slice the chicken breasts thinly.

Sliced Lemon Chicken Breasts

Layer the romaine, chicken, oranges, almonds, cranberries and scallions in a large bowl. Whisk the salad dressing ingredients together and pour over the salad. Toss until well coated.

Bistro Lemon Chicken Dinner Salad

Bistro Lemon Chicken Dinner Salad is Gluten Free, Paleo, and a Big Salad. It is perfect for making ahead and having leftovers to pack for lunches on busy workweeks.