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.

 

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.

 

 

 

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

A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

Roasted Cauliflower- A Staple for the Healthy Household

Roasted Cauliflower:

Kid Tested…Mother Approved 🙂 My boys LOVE this as does my chef hubby!!

Everyone likes to start to think “Healthy” for a new year, and we all have those New Year’s resolutions… but how can we eat healthy all of the time when carbs taste so good?! I know that’s my trouble area- bread, potatoes, tortillas, pizza… it’s just SO good!! Here is something that I have been using for many meals, as a snack, as a side, an addition to a dish, in lieu of pasta. I will be adding this to the menu for my family, friends, and myself during 2016 and on my journey to a healthier, happier lifestyle.
It’s delicious, and it’s great for you.

This is a staple in my kitchen and will be something I use in many recipes going forward to help in my weight-loss journey. I keep heads of cauliflower handy in my fridge but always wait to clean them up and roast until at least 2 days before use. I like it freshly roasted and hot, but this can be done in advance and served cold.  It’s the perfect vegetable that can be dressed up in so many ways! Here is my basic technique.

Preheat oven to 375

Use a sheet of foil, put the head of cauliflower in center, drizzle with olive oil {vigorously}, season with salt and pepper. Wrap up the head loosely but making sure the ends are closed.

http://jessposhepny.com/category/healthy-lifestyle/

http://jessposhepny.com/category/healthy-lifestyle/

Place on sheet tray and in oven for 45 minutes.

To Serve:

  • Cut in bite sized pieces for snacks
  • Cut the florets off head and then in half, use with pasta sauce
  • Cut into pieces for a side dish
  • Mash up, a substitute for mashed potatoes
  • Gently smash and serve with sauteed zucchini
  • puree with roasted red peppers for a soup
  • Let cool, cut and serve with spinach salad

There are countless ways to use this dish. This has been a staple for me in my kitchen and my boys love it. It’s tasty, healthy, and so versatile. You can spice it up, drizzle balsamic over it, eat it with pretty much anything. Add this to your kitchen repertoire. The best part about this veggie dish- it’s simple and cheap!

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Perfect Grilled Tacos

I love tacos because you can use any variety of ingredients and prep in advance or as you cook throughout the week {keep a little of this here and there type deal}, thus the name “perfect”.

Two types of taco recipes I like are here:

http://jessposhepny.com/2015/08/sonoma-wine-country-weekend/

Grilled chicken tacos 

Start with
Corn tortilla
layer with
shredded white cheddar cheese
top with
Grilled chicken {seasoned with garlic, pepper, paprika, a little cayenne, and salt}
 add
red and yellow heirloom tomato chunks {for flavor and color}
add a little
fennel and corn slaw {or canned corn, fresh corn from the cob on it’s own, whatever you have… can do radish too}
finish with
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and sriracha mix}

This is my favorite taco! It’s full of flavor, has a nice spice character to it, the flavor builds as you bite through, and the spice is coupled with just the right amount of tang. YUM. I love this in the Spring and Summer when the grill is ready to go, but you can also bake or saute your chicken for similar results.

 

Next on my list of “Perfect” tacos

Grilled shrimp

Toss your shrimp in a spice mix: Uncle Timmy’s Spice Rub {if you have it- coming soon to my site :), otherwise you can use salt, pepper, paprika, garlic powder, and celery salt}. Grill shrimp and slice into pieces.

Start with
Corn tortilla
sprinkle with
white cheddar cheese
top with
shrimp
add
corn and fennel slaw {or a sweet slaw of your choice…onion and corn}
finish with
romaine lettuce
and
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and relish…yes similar to thousand island dressing}

http://jessposhepny.com/category/recipes/

These tacos are kid tested! My boys love them and my husband does too! They’re healthy, flavorful, and you can always prep ahead. So remember, a good, delicious dinner does not have to take forever or take a lot of effort!

**Make this Whole30 by using romaine as the taco, eliminating the mayo and relish, corn, and cheese. Instead use extra cabbage, chicken or shrimp, siracha, and add balsamic to the tomatoes for a little flare.

Cheers!

Moxie Lady 

 

Whole30 Day One

I spent the last couple of weeks preparing myself with what Whole 30 is. I educated myself, became armed with healthy recipes, and learned how to make certain whole 30 approved dressings and dips. It’s not easy because it’s all about planning but today was a good eating day. It did take me a lot of prep and several steps but how I’ll have lunch and dinner for the family tomorrow too with little efforts.

Seared chicken breast season with “Uncle Timmy’ Famous Spice Rub” and seared in sesame oil. Let the chicken cool after cooking. Then chop.

Salad:
Chopped chicken
Chopped romaine lettuce
Whole black olives
2 avocados
1 honey crisp apple
A few castelvetravo olives cut in half

Dressing:
2 ounces of sesame oil
3 ounces of Apple cider vinegar
A pinch or 2 of salt and pepper to taste
5 shakes of mustard powder for emulsifying
Whisk and pour over salad

This is easy, full of flavors and different textures, and very satisfying.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

B.L.A.T.’s

It’s supposed to be fall heading into winter time and it still feels like summer with temperatures in the high 70’s and low 80’s. This weather some on the east coast may call a blessing for us in California, some would say we are lucky. Well, we are a bit lucky but we all want to bust out our crock pots and sport our long jeans and boots but that just isn’t happening! So…we can bust out that grill again and make some good old fashioned BLT’s or BLAT’s.

For 6 sando’s you’ll need:

1 package of St. Andre triple cream brie
6 slices of Medium sharp cheddar cheese
1 Avocado, ripe and sliced/chunked
1 package of bacon {Any kind you like, but I like to use maple}
1/2 red onion sliced thinly
2 ripe tomatoes, sliced {heirloom is best but depending on the time of year, anything that is ripe will work}
2 hearts of romaine lettuce, pulled off the core and cut to fit the bread {I pack the sandwiches so they’re nice and crunchy; about four-five leaves per sando}
12 slices of whole wheat sliced bread
1/2 cup of mayo

Saute the red onion until soft and slightly translucent.
Cut the bacon in half and saute, set aside and let decrease.
Add mayo to one side of the bread and put that side down on the grill. On the other side of the bread, place one kind of cheese on one slice and the other on the other slice. Keep away from the flame, we just want to melt the cheese.
Pull off when melted, put 4-6 bacon slices in the melted cheese, add the onions and the chunks of avocado, place two slices of tomato and finish with the lettuce. Add salt and pepper to taste, cut in half and serve with your favorite red wine, rose, or craft beer!

I like to pair this with Trione Rose or a nice floral IPA.
YUM.

Trione Photoshoot_08 31 14_1076_edited-1

Trione Photoshoot_08 31 14_1077_edited-1