Chicken Pasta Salad

• 2 medium cooked chicken breasts, shredded or chopped (we used rotisserie chicken)

• 2 ripe avocado pitted and diced

• 1 pound cooked rotini pasta or similar

• 1 1/2 tablespoon basil pesto

• 1/2 cup chopped red onion

• 1 cup cherry tomatoes, halved

• Salt and fresh cracked pepper, to taste

Dressing

• 1/2 cup white wine vinegar

• 1 tablespoon Italian seasoning

• 3/4 cup extra virgin olive oil

• 1 teaspoon Salt and pepper to taste

• 1 teaspoon basil pesto

Buddha Bowl

This is a great meal for the whole family. They can all add what they would like.

INGREDIENTS

Vegetables:

• 1-2 tbsp olive oil

• 2 medium sweet potatoes, washed and diced

• 1 tsp cumin

• 1 tsp chili powder

• 10-12 brussels sprouts, rinsed and quartered

• 1 head cauliflower, washed and cut into small florets

• 1 tsp cumin

• 1 tsp turmeric

• salt and pepper to taste

Quinoa:

• 1 1/4 cup (212g) dry quinoa, rinsed and drained in a mesh sieve

• 2 1/2 cup (591 mL) vegetable broth, or water

Additional ingredients:

• 1 15 oz (425g) can black beans, rinsed and drained

• 2 avocados

• 1 cup (283g) cherry tomatoes, halved

• 5 cups baby spinach or other baby greens

• handful of fresh cilantro, chopped (optional)

Sauce:

• 1 8 oz (227g) tub hummus*

• juice of 1 lime

• salt and pepper to taste

• water, to thin

INSTRUCTIONS

1. Preheat oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicon baking mats. In a large mixing bowl, toss chopped sweet potatoes in chili powder and olive oil, then spread evenly onto sheet. In the same bowl, toss brussels sprouts with 1/2 tsp cumin and transfer to baking sheet. Finally, toss the cauliflower with the rest of the cumin and turmeric and arrange onto the sheet. Sprinkle everything with salt and pepper, and bake for 25-30 minutes, until tender.

2. Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, and decrease to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, and let cool. Instant pot option: combine 1 part quinoa with 1 part water (you need less than for stove-top), and set MANUAL to high for 1 minute. Let natural release for 10 minutes.

3. To make sauce, whisk the lime juice with the hummus, adding water to thin until it reaches a dressing-like consistency. Add salt and pepper to taste.

4. To assemble bowls, place leafy greens at the base, then add the cooked quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce into five portions (you'll want to use all of it, trust me), and spoon into centre of bowls or place in mini salad dressing containers. Divide the avocado into five portions and sprinkle with lime juice to prevent browning. Top with cilantro, if desired, and seal bowls and refrigerate until ready to serve.

Sheet Pan Chicken, Broccoli & Sweet Potato

This recipe has a youtube video to take a look at!

https://www.youtube.com/watch?v=u7qA2OtB6uk&feature=youtu.be

Ingredients

• 4 medium chicken breasts (pounded thin)

• 2 tablespoons Cajun seasoning (or taco seasoning)

• 2-3 cloves garlic (minced)

• 1 tablespoon lemon juice (or lime)

• 4 cups sweet potatoes (diced)

• 4 cups broccoli florets

• 2 tablespoons olive oil

• salt (to taste)

• pepper (to taste)

Instructions

• Preheat oven to 425F. Line a baking sheet with foil or parchment paper and set aside.

• Place diced sweet potatoes on a baking sheet, drizzle with a light layer of oil and drizzle of salt & pepper. Bake for 15 minutes.

• While the sweet potatoes are baking, combine the chicken, seasoning, garlic, olive oil, and lemon juice in a large mixing bowl. Mix until the chicken is fully coated with spices.

• Remove sweet potatoes from the oven and add chicken and broccoli to the same pan (keep sweet potatoes in the pan). If the pan is too small, split them into two pans. Drizzle the broccoli with a  light layer of olive oil and salt & pepper.

• Return sheet pan to the oven and bake another 15 minutes or until the chicken is cooked through. Turn on the broiler to high and broil for 2-3 minutes or until the chicken is golden (optional step).

• To Meal-Prep: allow the chicken to cool for at least 5-10 minutes before cutting. Cut into slices and divide chicken and veggies into 4 meal prep containers. Re-heat in the microwave for 2 minutes on high or until steaming.
  

Cauliflower Crust Pizza

INGREDIENTS

1 large head cauliflower, roughly chopped

1 large egg

2 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, divided

kosher salt

1/4 c. marinara or pizza sauce

2 cloves garlic, minced

1 c. grape or cherry tomatoes, halved

Torn fresh basil, for serving

Balsamic glaze, for drizzling

DIRECTIONS

• Preheat oven to 425°. In a large skillet, bring about 1/4" water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water. 

• Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.

• Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.

• Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.

• Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.

• Garnish with basil and drizzle with balsamic glaze.

Banana Boats

Here is a delicious snack or even dessert.

Cut a banana in half and spread peanut butter on the inside of it. Top with whatever looks good to you! Enjoy!