Tag Archives: Gluten Free

Decadent Chocolate Truffles, Fall Vibes and Color Palettes from Beauty Counter

I don’t think we need a season change to enjoy decadent chocolate truffles, but for some reason the beginning of October always has my mind going toward thoughts of them.

This recipe is nut, dairy, grain and gluten free and melt in your mouth.

They are sweetened with Maple Syrup and Enjoy Life Dark Chocolate Chips which is my go to chocolate chip because the are allergen friendly.

Decadent Chocolate Truffles

Ingredients:

1 Cup of Enjoy Life Dark Chocolate Chips

1/3 Cup of Sunflower Seed Butter

1/4 Cup of Cocoa Butter (chopped into small pieces) This is my preferred brand.

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Salt

1/4 Cup of Cocoa Powder (reserved for rolling)

Directions:

In a double boiler, place the chocolate chips and the cocoa butter. I make my own double boiler by placing a small saucepan with an inch of water on the stove and using a stainless steel bowl that fits on top without touching the water. If you are using this, the chocolate chips and cocoa butter go in the bowl above the simmering water like a double boiler to melt it.

Melt the chocolate chips and cocoa butter over simmering water. When they are completely melted, whisk in the remaining ingredients except the cocoa powder until smooth and glossy.

Place the bowl of chocolate into the refrigerator for a half an hour to cool enough for scooping.

When the truffle mixture is ready to scoop, get a small plate and add the cocoa powder to it. With a tablespoon cookie scoop, scoop the truffles one at a time onto the cocoa powder and roll them around until evenly coated with cocoa powder. Place them on a parchment lined cookie sheet. When all the truffles are rolled let them set for 30 minutes. Then they are ready to eat. Store them at room temperature.

Makes approximately 15 decadent truffles

So, are you feeling those Fall vibes? I am! There’s a little nip in the morning air, the leaves are changing, a hint of wood smoke around town, and pumpkins everywhere! We even have a house down the hill from us decorated to the hilt for Halloween already. It is quite well done. We were walking Ming a few nights ago, and I had to pull my daughter, Skyli, back from walking into the road because she was looking at all the details of their yard. Do you have a favorite fall color? Rich plums, warm browns, coppers, dark greens, burgundy, black…. I like them all, but my favorites are the coppers and rich plums for sweaters, jackets and bags. Give me a black pair of boots any day.

Have you checked out the eye palettes at Beauty Counter? The one shown here is the classic palette with warm nudes and neutrals using clean safer beauty ingredients. I’m wearing it in the photo below along with the Illuminating Cream Highlighter in Pearl Glow and Bronze Glow. The Sheer Genius conditioning lipsticks come in ten shades and the ECOCERT-certified organic vanilla from Madagascar is responsible for this lipstick’s signature sweet scent. Pick a blush, highlighter or bronzer for your cheeks and you are set with your new Fall into Winter look! You can get those in creams like I used here or silky smooth triple milled powder.

Fall Vibes
Here’s the Classic Palette on my eyes

You can save ten percent off your first order too. When you go to Beauty Counter and sign up for emails you will get a coupon code sent to you. You’ll also get a little something special from me when you order and choose me as your consultant.

All Beauty Counter ingredients are rigorously screened for toxins and contaminants. We all deserve to know when we use skin care and makeup that we are safe. I hope your Fall is going well so far.

Sausage and Swiss Chard Vegetable Soup, Low FodMap, Grain Free

We have had several days of rain and cooler weather, and that always gets me craving soup!

I made my Healing Chicken Soup one day and the next I made this Sausage and Swiss Chard Vegetable Soup using Plant Based, Low FodMap, Low Carb Miracle Noodles. They have a good texture and are wonderful in soups! It was hearty, warming and delicious. So good in fact, that I had leftovers for breakfast!

Soup for breakfast is actually a very nourishing way to start the day when it’s a good one that meets your protein and vegetable requirements.

This soup takes about 30 to 40 minutes to prepare, and then you can just put it in the crock pot for 4 to 6 hours until you want to eat. Alternately, you can simmer it on the stove for 30 minutes and skip the crock pot. I love recipes like that! It gives me more time in the afternoon if I use the crock pot and flexibility.

Sausage and Swiss Chard Vegetable Soup

Ingredients:

1 pound of Pastured Ground Pork

1 pound of Grass Fed Ground Beef

My Low FodMap Sausage Seasoning Blend here:

2 Teaspoons of Ground Fennel

1 Teaspoon of Ground Thyme

1 Teaspoon of Sage

1 Teaspoon of Black Pepper

1 Teaspoon of Salt

Mix the sausage seasoning blend together.

3 Cups of peeled and diced Butternut Squash and 1/2 teaspoon of salt for browning.

4 Cups of Swiss Chard, Chopped

2 Medium Zucchini, Chopped

1 1/2 Cups of Sliced Scallions (green parts only for Low FodMap)

8 Cups of Chicken Stock

1 Package of Fettucini Miracle Noodles

2 Tablespoons of Garlic Infused Olive Oil

1 Tablespoon of Dried Parsley

Optional: Real Parmigiano Reggiano to grate over the top when serving.

Directions:

In a large skillet over medium high heat, place a tablespoon of Garlic Infused Olive Oil.

Add the ground pork and beef to the olive oil, then sprinkle your sausage seasoning over it. Saute this mixture, blending in the seasoning with a spatula, and thoroughly cook and brown the meat. Drain the fat, then add the cooked meat to your crock pot. Using the same pan, add the second tablespoon of Garlic Infused Olive Oil and then add your butternut squash, and sprinkle it with a half teaspoon of salt. Brown it over medium heat for about five minutes. Turning half way through. The squash only needs to be browned, not cooked through. Add the squash to the crock pot with the ground meat.

Add the remaining soup ingredients except the miracle noodles and parsley, including the broth, to your crockpot. Stir, then place the lid on, set the crock pot to high and let cook for 4 to 6 hours.

About 15 minutes before serving, open your Miracle Noodle package, rinse them under cold water, and add them to the soup along with the dried parsley.

If you eat dairy, this is good with real aged parmesan grated on the top.

Gluten Free Pumpkin Spice Loaf with Turkish Figs

Fall is almost here ready or not! About this time of year I start thinking about warm spices, pumpkin and comforting quick breads. I can’t imagine many things better than a mini spice loaf with pumpkin and Turkish figs made with healthy, delicious whole grains for that hearty texture. It is a perfect mix of late Summer and Fall.

A slice of this loaf is perfect with a cup of coffee or tea.

Quinoa is a complete protein and a whole grain that is gluten free. Quinoa flakes are a great substitute for oats too.

Dried Turkish Figs are bigger than Mission Figs and lighter in color. Their flavor is absolutely delicious, and they are naturally sweet and jammy in texture. They make a great snack straight up, but are so good in baking. I actually prefer these to Mission Figs.

Figs are rich in minerals and fiber, and dried Turkish Figs are a convenient way to enjoy them year round.

This mini loaf will give you about 6 thick slices! It is moist and keeps very well wrapped tightly in the refrigerator for several days. Let’s bake!

Gluten Free Spice Loaf with Turkish Figs

Preheat your oven to 350 degrees F.

Grease a mini loaf pan.

Ingredients:

1 Egg

1/3 Cup of Quinoa Flakes (I love these g/f ones from Nuts.com)

1/4 Cup of Canned Pumpkin

2 Tablespoons of Quinoa Flour

2 Tablespoons of plain Greek yogurt

2 Tablespoons of olive oil

2 Tablespoons of maple syrup

1/2 Cup of Turkish figs (I get these delicious organic ones from Nuts.com)

1 Teaspoon of ground flax

1/2 Teaspoon of ground cinnamon

1/4 Teaspoon of ground allspice

1/4 Teaspoon of vanilla extract

1/4 Teaspoon of baking soda

1/8 Teaspoon of salt

Directions:

Coarsely chop your figs and remove the stems. Whisk together your egg, maple syrup, pumpkin, yogurt, vanilla and olive oil. Add the flax, cinnamon and allspice and whisk. In a separate small bowl, stir together the quinoa flour, salt and baking soda. Whisk this into the batter. Then, stir in the quinoa flakes. Fold in approximately 2/3rds of the chopped turkish figs, reserving the rest for the top.

Spoon the batter into your prepared pan. Arrange the remaining chopped figs on top of the loaf. Bake the loaf in your preheated oven for 25 to 30 minutes until the middle of the loaf springs back when pressed. Cool on a wire rack for 30 minutes. Then, run a knife around the pan before turning out to cool completely.

Toasted Quinoa Goji Berry Cocoa Energy Balls

These are like a bowl of hot cereal in a ball, which makes them great for breakfast. I love the whole grain earthiness of these energy balls and all the great nutrition in them. The coating of raw cocoa powder on the outside gives them the perfect bittersweet flavor when you bite into them plus an extra nutrition boost.

Not only are these great for breakfast, but for a mid-morning or afternoon snack.

The flavor of toasted quinoa flakes is warm, nutty and gives them depth of flavor. I get my organic non-GMO quinoa flakes at nuts.com. They come in a nice sized bag of one pound or five pounds. Quinoa is a complete protein, it contains all nine essential amino acids, so it is a wonderful choice for breakfast or snacking! It’s also a great source of iron and dietary fiber and easy to digest, because it’s actually a seed, but the nutrition world considers it a whole grain.

Energy Balls Ready to Bake

Goji Berries contain antioxidants and Vitamins A and C and Zeaxanthin which is good for eye health. Dried ones are chewy, and earthy which gives these balls substance, meaning if you like chewy whole grain textures, you will like these a lot. A few of these with a cup of hot tea on a stormy day, like today here, is perfect.

The kitchen smells so good when you are toasting the quinoa flakes, warm and homey. Here’s the recipe.

Toasted Quinoa

Toasted Quinoa Goji Berry Cocoa Energy Balls

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Quinoa Flakes (I love these organic gluten free ones!)

1 Medium Sized Ripe Banana

3/4 Cup of Dried Goji Berries (organic, sundried, no sulphur ones are my choice.)

1/4 Cup of Maple Syrup

2 Tablespoons of Olive Oil

2 Tablespoons of Ground Flax

2 Tablespoons of Cocoa Powder (reserved for rolling) I use raw cacao

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Allspice

1/4 Teaspoon of Salt

Directions:

On a rimmed cookie sheet lined with parchment paper, spread out your quinoa flakes in a even layer. Toast in your preheated oven for seven minutes stirring halfway through. This will be after five minutes.

Remove the quinoa flakes from the oven when golden brown and set aside to cool.

Place your goji berries in a food processor with a blade attachment and pulverize them on high until they are mostly powder with a few bits left. This takes about one minute. Add the flax and banana (broken into pieces) and blend on high. Scrape down the sides of the food processor with a rubber spatula. Now, add the remaining ingredients except for the quinoa flakes and cocoa powder. Blend until very smooth, scraping down the food processor once. Add the toasted quinoa flakes and pulse until they are evenly and completely blended into your energy mix. It should be thick and easy to scoop.

Lay out a cookie sheet with parchment paper, and put the cocoa powder on a small plate beside it for rolling. With a cookie scoop, scoop out tablespoon sized balls and drop them right onto the cocoa powder. Roll them around with your fingers until coated with the cocoa and then pick them up and perfect them into balls. Place them on the cookie sheet two inches apart. This recipe makes 14 energy balls.

Bake in your preheated 350 degree F. oven for ten minutes. Remove them from the oven, and cool completely on the cookie sheet before eating. These will store in a sealed container on your countertop.

These are a healthy gluten free snack that will give you energy, fiber and great nutrition.

Chicken Wet Burrito Skillet Gluten Free with Low FodMap Option

There is something about a cast iron pan that browns food beautifully! Skillet dinners are handy one dish meals that are fun family pleasers. Wet burritos used to be me and my roommates Friday night takeout dinner while I was going to college in Grand Rapids, Michigan where they actually originated! It was a little hole in the wall that made the Best Wet Burritos! Not gluten free, but I wasn’t g/f back then. This skillet is reminiscent of those burritos, but it IS gluten free and has a low fodmap option!

This is a skillet recipe that is easily made low fodmap, like I mentioned, by simply omitting the black beans. Jasmine rice is an easily digested rice that works well for many people with digestive difficulties, and it is a great binder and delicious in this recipe. It only takes one cup of cooked rice. I make it in larger quantities in my rice cooker and reheat it in the microwave as needed. You can also make it while you are preparing this dinner. It cooks in 25 minutes with no attending. If you don’t have a rice cooker yet, I highly recommend them! I use this one that also has a steamer on top, so you can steam vegetables at the same time as the rice is cooking. This one is medium sized and my favorite.

I used boneless chicken thighs because they are the juiciest part of the chicken. If you are craving wet burritos, this skillet dish is a healthy and delicious way to satisfy your yearning. It takes about 45 minutes to make start to finish, and also makes great leftovers.

If you are making this to be compliant with the SIBO Specific Diet, omit the white rice. I do well white Jasmine rice, so I added it to this recipe, but it is delicious without it. Your filling will be slightly looser.

Chicken Wet Burrito Skillet

Ingredients:

6 Boneless, Skinless Chicken Thighs (about 2 lbs.)

1 Cup of Tomato Puree

1 Green Pepper, diced and seeded

1 Cup of Jasmine Rice (hot)

1 Cup of Black Beans, rinsed (omit for low fodmap. I use this brand) The kombu seaweed makes them easier to digest and you don’t even know it’s in there.

1 Cup of Shredded, Aged Cheddar

1 Cup of Shredded Iceburg Lettuce, for topping

1 Cup of Diced Fresh Tomato, for topping

2 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Garlic Infused Olive Oil

1 Bunch of Green Scallions, sliced (green parts only)

1 Teaspoon of Cumin

1 Teaspoon of Smoked Paprika

1 Teaspoon of Chili Powder

1 1/2 Teaspoons of Salt

3/4 Teaspoon of Black Pepper

Directions:

Add Two Tablespoons of garlic infused olive oil to a large cast iron skillet. Warm over medium high heat. Then add the diced chicken thighs, 1 teaspoon of salt and 1/4 teaspoon of black pepper. They should sizzle when they hit the pan. Spread the chicken in an even layer, and brown for six minutes, stirring every two minutes. When the chicken is browned and cooked through, remove it to a plate and set aside. In the same pan, add the diced green peppers and the cumin, smoked paprika, and chili powder. Brown for one minute. Add in the two tablespoons of apple cider vinegar to deglaze the brown chicken goodness from the bottom of the pan. Now add 1 cup of tomato puree, half of the sliced scallions, and the other 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring for two minutes. Turn the burner down to low, and add in the cup of rinsed black beans and hot rice. Stir to evenly distribute all the ingredients. Smooth the burrito filling out flat, and top with the cooked chicken thighs.

Turn your oven to broil. Now, sprinkle the top of the chicken thighs you just put on top of the filling with 1 cup of shredded, aged cheddar. Place the cast iron pan under your broiler for one to two minutes until it is bubbly and melted. Remove the pan from the oven, and top the chicken burrito skillet with shredded lettuce, diced tomatoes and the remaining sliced scallions. It is ready to serve!

Glowing Skin, Healthy Inside and Out, and Perfectly Posh Clean Ingredients

how beautiful you feel

It’s all about that inner glow! You can see it in the eyes. That’s why we can all smile with our eyes while wearing masks. Isn’t it funny Starbucks and many other establishments are teaching employees to smile with their eyes? I mean, I love that when people’s smiles reach their eyes. 👁

There are always benefits to drinking water, 💧 eating healthy food, taking time to relax, hugs!!!….I definitely am missing those from my Grandkids and others lately.

So, we glow with happiness, look healthiest if we are eating well and staying hydrated, moving our bodies, getting enough sleep, and have a positive mindset.

It’s also pretty amazing what quality products can do to enhance your skin. Science has come a Loooong way on that. There is just something so nice about having a skin care routine that keeps your face looking healthy and vibrant! Dry or overly oily skin is uncomfortable. Preventing premature aging…..not aging is a kindness we can show ourselves. We all age. Perfectly Posh has some of the best face care products out there, without the bad stuff that kind of defeats the purpose of a healthy inner glow if you are putting toxins in. Clean ingredients here always! We even have a product that nourishes while reducing the appearance of oily skin…Under Control. It’s great for men and women.

So age beautifully, be your best version of yourself, and also take good care of your face and eyes, which we will all be showing the most of for a while yet.

If you have any questions about what products are best for your skin type, reach out and chat with me. I’d love to connect with you and help. You can find all Perfectly Posh products through the link at the top of my home page. As your consultant, I am here to help. 🙂

don't act your age

Plant Based “Milk” Chocolate Macadamia Nut Milk

Do you like your nut milks creamy?

This is a dairy free “milk” chocolate beverage made with macadamia nuts, which are one of my favorites to make nut milk with, because they make a very creamy drink, and you don’t have to strain it. The macadamia nuts are soft and higher in fat, so you get to skip that step.

Plant Based Milk Chocolate Macadamia Milk

This recipe makes a little over two cups, which is the perfect size to use up in a couple days, and it takes just ten minutes hands on to make. Love that about it!

So let’s get you some creamy, chocolate nut milk!

Plant Based “Milk” Chocolate Macadamia Nut Milk

Ingredients:

1/2 Cup of Raw Macadamia Nuts (I like this g/f brand)

2 Tablespoons of Raw Cacao Powder

1 Teaspoon of Real Vanilla Extract

1/4 Teaspoon of Pure Monk Fruit

1/8 Teaspoon of Sea Salt

2 Cups of Filtered Water

Directions: Measure 1/2 Cup of macadamia nuts into a 4 cup measure and cover with water to soak for two hours. Walk away, no work to be done here but wait! 🙂

After the macadamia nuts have soaked, strain them through a colander and rinse with cold water. Then, add the macadamia nuts to a high speed blender with the remaining ingredients. Blend on high speed for three minutes.

Pour straight into a quart jar add the lid and refrigerate.

Easy peasy milk chocolate that is sweet and delicious!

Plant Based Milk Chocolate Macadamia Nut Milk Gluten and Dairy Free

 

Freezer Nut and Fruit Bites

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

New Recipe!

Nut and fruit bites 5

These nut and fruit snacks are really versatile and handy to have in your freezer.

I have been snacking on them for a while now and have also made several versions.

So, I am going to give you the template, and you personalize them!

Nut and Fruit Bites 6

You can make a double batch all at once. This recipe easily does that, or make a couple different variations. I find kids really like the ones with peanut butter and raisins.

Nut and Fruit Bites 3

Freezer Nut and Fruit Bites

1 Cup of Nuts of choice

1/4 Cup of Dried Fruit of Choice (if you are using larger dried fruit, make sure to dice it first)

1/4 Cup of Nut or Seed Butter

1 Tablespoon of Collagen (I use this brand)

1/4 Teaspoon of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

1/8 Teaspoon of Baking Soda

1/8 Teaspoon of Pure Monk Fruit (optional but adds a little more sweetness)

Directions:

In a food processor, pulse your nuts and fruit until chopped evenly. Then, add the remaining ingredients and blend until the mixture holds together when you squeeze it.

Nut and Fruit Bites

Pour the mixture onto a piece of parchment paper, and form it into a rectangle about an inch thick. Place the rectangle of bites onto a cookie sheet with the parchment, still in one piece, and freeze for an hour. Remove it from the freezer, and with a large sharp knife, cut it into squares.

Nut Bites 2

Store the Nut and Fruit Bites in a sealed container in your freezer for as needed. Pop them in when you want a quick and healthy snack.

That’s it. Super easy and you will want to make them again and again.

I’ve made these with walnuts, pecans, hazelnuts, macadamia and a large variety of different nut and seed butters including tahini. Make them nut free by using sunflower seed butter or tahini and sunflower or pumpkin seeds in place of the nuts.

Fruit and Nut Bites 6

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

Dark Chocolate Pecan Biscotti

 

Dark Chocolate Pecan Biscotti 4

Hello! I hope you are well and safe!

I’ve been in the kitchen this week testing new recipes, and I think you are going to love this healthy Dark Chocolate Pecan Biscotti that is sweetened with dates!

Dark Chocolate Pecan Biscotti 5

There are so many benefits in this cookie that you can enjoy guilt free!

There is raw cacao powder that is full of flavanoids, a powerful antioxidant. How lucky are we that chocolate has this!

A little bit of cinnamon really compliments this Italian cookie, and it is great for regulating blood sugar! Put a little in your smoothies everyday too!

Pecans are heart healthy, boost immunity and are great for skin and hair!

Olive Oil is a heart healthy fat used for baking for many, many years and has strong anti-inflammatory properties.

Dates are full of fiber and are a whole food way to sweetened baked goods slowing down the absorption of sugar into your blood stream. The potassium in dates can help maintain bone mass and they also have brain boosting choline!

Eggs are a great source of protein and an important binder in baking. They also have necessary vitamins and minerals in the yolks.

Every ingredient in my cookie recipe has a health benefit. But most importantly, they are delicious!

Dark Chocolate Pecan Biscotti 3

Here’s how to make them:

Dark Chocolate Pecan Biscotti

Ingredients:

1 1/2 Cup of Toasted Pecans

1/2 Cup of Raw Cacao Powder (my favorite)

2 Good Quality Eggs

1/2 Cup of Dates, pitted and chopped

1/4 Cup of Olive Oil

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

Directions:

Preheat your oven to 350° F. Lay your pecans out on a baking tray in a single layer, and toast in your oven for approximately 8 minutes, or until the pecans are lightly brown and releasing some of their oils.

While the pecans are toasting, set up your food processor with a blade attachment.

Add the eggs, olive oil and dates to your food processor, and process for a minute. The dates will be in pieces but not completely emulsified with the eggs and oil. Now, add in the raw cacao powder, cinnamon, salt, vanilla extract and baking soda. Blend in your food processor, pausing to scrape down the sides of the bowl a couple times, until creamy.

When your pecans are toasted add them to your food processor with the rest of the dough you have already prepared. They should still be warm. Process by pulsing the pecans into the dough until they are chopped and the dough holds together.

Dump the biscotti dough out onto a parchment lined baking sheet and form it into a rectangle that is about 12″ by 6″. This works best if you use wet hands to keep the dough from sticking to your fingers. Bake in your preheated 350° oven for 20 minutes.

Remove the biscotti log from the oven and cool for one hour.

Dark Chocolate Pecan Biscotti

After an hour has passed. Place your biscotti rectangle onto a cutting board, and using a serrated knife, slice your biscotti on a diagonal into 1 inch slices. Lay back onto your parchment lined cookie sheet cut side down. Put your biscotti back in the oven for 4 minutes. Then, remove it from the oven and flip the biscotti over to the other cut side, and bake for an additional 4 minutes. Remove from the oven and cool completely.

Dark Chocolate Pecan Biscotti 2

3April

Store your biscotti in an air tight container.

God Bless you! Be safe and healthy!

Dark Chocolate Pecan Biscotti Grain Free

Chicken Taco Salad with Creamy Italian Dressing

There was this place we went in the Winter where we got a really good workout and had fun at the same time.

I was dating my then to be husband, and a Northern Michigan Winter could be long. I never knew any different, and I didn’t think to complain about the cold. It was how I was born, raised and lived my entire childhood and early adulthood.

Michigander’s were tough, resilient, and we knew how to have fun despite the weather.

Taco Salad 13

Although there were plenty of outdoor activities, the raquetball club was one of our favorite Friday night spots. You could work up a great sweat, and the court was smaller than a tennis court, hitting the ball more frequently in fast succession was very satisfying. The loud popping echo of the ball hitting the walls was loud and invigorating. I really worked up an appetite, and it was tradition to stop afterwards and eat at our favorite Mexican restaurant. They had the BEST Chicken Taco Salad and Margaritas! The salad was really big, and you were full when you were done. It was not a light salad at all, but there were plenty of great ingredients in it.

Taco Salad 12

Later, when we moved East and no longer played raquetball……after we were married and had two kids…….we recreated our own version at home and made it once a week religiously. It was very close, but I used a commercial dressing that I wouldn’t choose today. So,  I’ve come up with my own dressing, without the soybean oil but all the great flavor!

Currently, I hadn’t made the salad in years, but lately I’ve really missed it.

So, I have recreated it here with grain free chips, grass fed cheese and my own homemade creamy Italian dressing. It is darn good! My husband, Doug, said it was spot on, just like he remembered. I think you will love it too.

This is a BIG bowl. The leftovers are good, even though the chips won’t be as crunchy as when it is freshly made, and you can half it if you desire! Now all you have to do is:

Build It! Here’s the recipe:

Taco Salad Build It

Chicken Taco Salad with Creamy Italian Dressing

Ingredients:

4 Boneless Chicken Breasts

8 Cups of Iceberg Lettuce, torn into bite sized pieces

8 oz. of Grass Fed Cheddar Cheese, shredded

1 Can of Sliced Black Olives (I used this 3.8 oz. can of Field Day)

1/4 Cup of Sliced Scallions

2 Medium Sized Ripe Tomatoes, Chopped

1 Large Green Pepper, Diced

Cilantro (optional) Chopped, a handful

1 Bag of Siete Sea Salt Chips (5 oz) Crushed with your hands

Directions:

Make the Creamy Italian Dressing below and refrigerate.

Bring a large pot of water up to a boil. Add the boneless, skinless chicken breasts and cook for 18 minutes or until they are 165° in the center. Remove them from the water, and place them on a plate. Cover the chicken with another plate while they cool and you prepare the rest of the salad ingredients. The chicken is supposed to be still warm when you add it to the salad later.

In a Large salad bowl, place ingredients in this order (see photos).

Lettuce, Tomatoes, Olives, Scallions, Peppers, Shredded Cheese, Crushed Chips, Chicken (Dice it when you are ready to add it. It will still be warm. I don’t like to chop it before hand, because it will dry out and be less juicy.) and Crushed Chips (Crush them right over the salad as you take them out of the bag.) Pour all the dressing over the salad, and toss it really well, coating everything.

Serve!

To Make the Creamy Italian Dressing:

Ingredients:

1 Cup of Mayo (I use Primal Kitchen)

1/4 Cup of Scallions

2 Tablespoons of White Vinegar

1 Tablespoon of Honey

1 Tablespoon of Garlic Infused Olive Oil

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Dried Parsley

1/8 Teaspoon each of dried:

Marjoram

Oregano

Basil

Rosemary

Directions: Puree the dressing ingredients in a blender until smooth. Refrigerate.

 

Chicken Taco Salad Trio

Chicken Taco Salad Grain Free Gluten Free

 

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