Mexican-style Chicken Salad

Mexican-style Chicken Salad
Whole30 Approved
Serves 2-4 people

 

I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other great flavors and textures. I like this because it doesn’t have cheese, but the olive texture replaces that (it doesn’t replace the cheese of course but this does the trick when you are omitting dairy), and this is bold with all kinds of huge flavors that work really well together for a simple, quick, healthy meal the whole family will love. This salad did the trick and even was a huge hit with the hubby.

 

You’ll Need:

 

Salad:

  • 2 chicken breasts, cleaned and cut in half or butterflied
  • ¼ bunch fresh cilantro, roughly chopped
  • ½ can black olives (more if you would like)
  • A handful of jicama, cut into matchstick size pieces
  • 1 cucumber, peeled and then spiralized (or you can cut in half lengthwise and slice if you do not own a spiralizer, though I definitely recommend investing in one, they are awesome)
  • 1 avocado, cut into bite sized chunks
  • 1 lime, cut in half to squeeze on top
  • 2 heads of hearts of romaine
  • Savory Spice Shop’s Mexican Adobo Chicken spice (enough to generously coat each side of the chicken breasts
  • Olive oil for cooking
  • 2 tbsp. Quick chimichurri mixture

Quick Chimichurri:

  • 1 bunch of cilantro, finely chopped
  • ½ cup champagne vinegar
  • ¼ cup olive oil
  • A pinch of salt and pepper

Dressing:

  • ⅓ cup dijon mustard
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • The juice from 3 limes, 2 lemons, and 1 orange
  • 2 pinches of salt and pepper

 

Method:

Pat chicken dry with paper towel then generously season both sides with adobo spice rub.

In a cast iron skillet, coated with olive oil, heat pan then add in chicken. Cook on medium heat until cooked thoroughly, about 3-4 minutes on both sides depending on stove and pan. Remove chicken, set aside until cool then slice in bite sized pieces.

Chop romaine and put into a big salad bowl and add in jicama, spiralized cucumber, chimichurri mixture, olives, and dressing and toss until ingredients are lightly coated with dressing. Place in bowls, add chicken, cilantro, avocado, and squeeze half a lime over each salad.

 

YUM Bars

YUM Bars

Paleo and Whole30 compliant

4 c dates, pitted and blended up
2 c unsalted cashews, blended

1.5 cups shredded coconut, toasted, then blended.

1 c water
2 tsp gold Hawaiian salt
Juice from 1 lemon

After each item is blended individually, put dates, cashews and coconut in a large mixing bowl and mix with your hands until mixed. Add salt and lemon juice, mix again.

Spread out evenly on a quarter sheet tray, press down, spread the top with a spoon to get rid of any finger imprints. Refrigerate at least 2 hours, cut and serve.

Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

http://jessposhepny.com/category/beer-2/

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

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Snack Bars

These snack bars are like Larabars. I have been trying to emulate the larabar since I discovered it about 4 months ago. It’s expensive and delicious…. This unfortunately has dried fruit that DOES have sugar in it. BUT you can find unsweetened dried fruit- it’s tough though. I still love this and will continue to practice Paleo and will still eat this and find a way to make it fully compliant.

You’ll Need:

2 c dates
3 c shredded coconut
1 c dried cranberries
2 c toasted pecans
1/2 c water

Method:

In a vitamix blend dates, cranberries, and nuts, then add water. add coconut and mix {May have to mix with a spoon and might be best to pull entire mixture out and mix in a bowl after the nuts are blended}.

Spread out on sheet tray {1/4 sheet tray} evenly to desired height and refrigerate for 2 hours. Cut, store in closed container, keep refrigerated. Enjoy hungry!

http://jessposhepny.com/2016/05/cauliflower-quick-bread/

Strawberry balsamic dandelion saute

Strawberry Balsamic Dandelion Greens

Whole30 Approved

  • 1 bunch dandelion greens, cut into ½ in pieces
  • 1 c sliced strawberries
  • 1 tbsp balsamic vinegar
  • 1 tsp pepper
  • 1-2 tsp olive oil for cooking

 

Method:

In a saute pan on high heat, add a small amount of olive oil to coat the pan, add strawberries, cook for 5 minutes, turn to medium heat, add dandelion greens and balsamic, cook 2 minutes, then turn to med/low and let cook for about 10 minutes so the juices extract more and the greens become tender.

 

Serve hot over pork or as a side.

 

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.

Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Whole30 Style Beef & Broccoli

I have loved Thai food and Chinese my entire life and since I’ve decided to eat clean, I have longed for those amazing flavors of soy, teriyaki, and yes, msg. But I certainly do not long for the heavy feeling in my stomach and the extra five pounds I used to gain the next morning from  hearty, delicious mistake I had made the night before.

THIS is a super healthy alternative to replace those dishes and stop the cravings. You’ll wake up feeling like you ate a nice, flavorful, healthy meal.

 

 You’ll Need:

  • 3 crowns broccoli, cut into bite sized pieces
  • ½ red onion, chopped
  • ½ pound sirloin, sliced thin
  • ½ tsp red pepper flakes
  • 5 tsp. Olive oil
  • 5 tsp coconut aminos
  • 1 ½ c water
  • 2 tbsp rice vinegar
  • 1 tsp powdered ginger
  • 1 tsp red hawaiian salt
  • 2 tbsp sesame oil
  • Salt {Kosher} and pepper to taste

 Method:

 

In a large pan {I use my cast iron pan} add 4 tsp olive oil, red pepper flakes, and onions, let saute for 5 minutes then add broccoli and ½ cup water. Stir to coat all broccoli, let cook on medium heat for 6-8 minutes, continuing to stir. Then add ginger, coconut aminos, rice vinegar, salt, and remaining water, stir and cover for 6 more minutes. Drizzle sesame oil over, mix up and remove from heat.

In a separate pan add remaining olive oil and on high heat add the sirloin and cook until done, about 4 minutes depending on thickness of meat. The meat should just barely be browned so it’s still tender and juicy.

 Serve over cauliflower rice

http://jessposhepny.com/2016/04/moxies-cauli-couscous/.

Eat Clean, Eat Healthy, & Eat Well.

No Carbs Needed- Garden Vegetable Bowl

Whole30 Approved

http://jessposhepny.com/category/healthy-lifestyle/whole-30-life/whole30-approved-recipes/

You’ll Need:

  • 2 cups cremini mushrooms, cut in half then sliced thin
  • 2 big handfuls of sugar snap peas, cleaned and de-stringed
  • 5 carrots, peeled and sliced very thin at an angle
  • 1 bunch asparagus, ends cut off, then sliced at an angle
  • 5 baby bell peppers, quartered, then sliced
  • 2 heads of broccoli, trimmed and cut into bit sized pieces
  • 3 cloves garlic, minced
  • 4 boneless pork chops, cleaned of fat and sliced thin
  • 2 tbsp red curry paste
  • 3 tbsp coconut aminos
  • Olive oil for cooking as needed
  • Salt and pepper to season

 

Method:

In a large cast iron pan coated with olive oil, add mushrooms and let cook until they darken and shrink up, about 7 minutes, then add carrots and peppers, cook while stirring another 4 minutes, add garlic, broccoli, and snap peas, cook a few minutes until broccoli softens. Turn heat to low, add asparagus, 1 tbsp curry paste, and coconut aminos, continue to stir and let cook.

In a separate pan on high heat, drizzle olive oil to coat pan, add in pork meat, season with salt and pepper. Cook until meat is cooked through, about 7 minutes. Use tongs to flip and stir meat so everything cooks evenly. Once cooked, remove from heat and  add the remaining red curry paste, mix together. Serve with vegetables.

http://jessposhepny.com/category/healthy-lifestyle/whole-30-life/whole30-approved-recipes/

Eat Clean, Eat Healthy, & Eat Well.

Get Paleo and WHole30 compliant products here, this is where I buy Coconut Aminos

Forest Fruit & Coconut Smoothie

Forest Fruit & Coconut Smoothie

Whole30 Approved

You’ll Need:

  • 1 can Thai Kitchen coconut milk
  • ½ c low fat coconut milk {in the box, thinner, as needed to thin out smoothie}
  • ¼ c shredded coconut
  • 1 c frozen blackberries
  • 1 c frozen strawberries
  • ½ c frozen raspberries
  • 4 blocks of 100% cacao

Method:

Add can of coconut milk then add in fruit and cocoa half at a time while blending to be sure everything blends well. Once blended, turn on low and blend for 30-45 seconds while increasing the speed to 10. Serve immediately with layers of shredded coconut:on bottom, middle, then on top.

 

This is about 650 calories. Enjoy this over 3 days.
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Enjoy!

Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

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