Category Archives: Lunch Recipes

PREP TIME: 10 minutes

SERVINGS: 2

INGREDIENTS:

2/3 cup diced celery root or celery
2/3 cup diced seedless cucumber
1/2 cup chopped toasted walnuts, plus more for optional garnish
2 Tbs. green onions
1 avocado, peeled, pitted and cut into chunks
1 Tbs. avocado oil*
1 Tsp apple cider vinegar
1 head Romaine lettuce, torn into pieces
6 oz. cooked chicken`

INSTRUCTIONS:

1. Toss together all ingredients in a mixing bowl.
2. Divide mixture evenly on two salad plates.
3. Serve immediately

PREP TIME: 10 minutes

SERVINGS: 1

INGREDIENTS:

- 1 large ripe avocado, peeled, pitted and diced
- ½ cup diced peeled seedless cucumber
- 1 cup cold chicken stock or low-sodium chicken broth*
- ¼ cup cold unsweetened almond milk
- 2 Tbs. freshly squeezed lime juice • salt to taste
- Tabasco sauce to taste
- 3 oz. cooked, chilled shrimp
- chopped mint leaves, for optional garnish

INSTRUCTIONS:

1. Place the avocado and cucumber in a blender jar.
2. Add the chicken stock, almond milk, and lime juice and process until smooth.
3. Pour into a bowl and season with salt and Tabasco to taste.
4. Top with shrimp and garnish with chopped mint.
5. Serve immediately

PREP TIME: 1 hour, 15 minutes*

SERVINGS: 2

INGREDIENTS:

- cooking spray*
- 2 (5 oz.) bone-in chicken thighs with skin
- 1/8 tsp. garlic powder
- 1/8 tsp. Himalayan salt
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. ground thyme
- 1/4 tsp. paprika
- 1/4 tsp. black pepper
- 1 head Romaine lettucerinsed, dried & chopped
- 1/4 cup red onion, chopped
- 20 kalamata olives
- 1/2 cup chopped bell pepper
- 1 large tomato, chopped
- 1 cucumber, sliced
- 1/2 cup crumbled feta cheese
- 2 Tbs. olive oil
- 1 tsp. dried oregano
- 1 lemon, juiced

INSTRUCTIONS:

1. Preheat oven to 350ºF.
2. Line a baking sheet with aluminum foil and spray with cooking spray.
3. Arrange chicken thighs on prepared baking sheet.
4. Combine garlic powder, Himalayan salt, onion powder, oregano, thyme, paprika and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed.
5. Sprinkle spice mixture liberally over chicken thighs.
6. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone and the juices run clear about 1 hour. (An instant-read thermometer inserted near the bone should read 165ºF.)
7. In a large salad bowl, combine the Romaine lettuce, onion, olives, bell peppers, tomatoes, cucumber and cheese.
8. Whisk together the olive oil, oregano, lemon juice and black pepper.
9. Pour dressing over salad, toss and serve.