Summer Chicken Salad

Right now, us Vancouverites have been enjoying some of the most spectacular summer weather we have seen in years! Now, if you've been following my blog for a while you know that I LOVE to cook. However, one downside to hot seasons is slaving over a hot stove. Salads, BBQs and milder temperature meals tend to be showcased during the summer and this tasty recipe is no exception!

Summer Chicken Salad

Yields: 6 servings

Ingredients:

1 precooked roast chicken (store bought is fine, or you could roast your own!), shredded and diced
2/3 C mayo (check out the recipe I have for homemade mayo at the bottom of this previous post!)
1 red bell pepper, diced
3 ribs of celery, diced
2 carrots, shredded
1/2 red onion, diced (or use scallions!)
1 bunch fresh parsley, finely chopped
*optional, but highly suggested* 2 T basil pesto (see recipe below for a dairy-free version!)

Directions:

In a large mixing bowl, add all ingredients and toss to mix together. Make sure you mix well to incorporate all the flavors - especially if you added the pesto!

Serve on fresh Kaiser buns, or for a healthier option, serve on beds of lettuce i.e. the photo that was posted.

Homemade Basil Garlic Pesto

Yields: 1 C

Ingredients:

1 C fresh basil leaves
1 head garlic, roasted (preheat oven to 375, cut the tops off garlic head, drizzle with olive oil; salt & pepper, wrap in tin foil and bake for 30-45 minutes. Let cool and then squeeze bottom to release the sweet, garlicky goodness that you just created!)
1/4 C toasted pine nuts (toast for 1-2 minutes in a skillet over medium-high heat. You want them to turn golden brown, not burnt!)
1 lemon, juiced
1/4 C EVOO (extra virgin olive oil)
1/4 t Kosher salt

Add all ingredients to a food processor. Blitz until well blended and very smooth. Fill up a mason jar (or ice cube tray for individual portions) and freeze or refrigerate!

Enjoy and Buon Appetito!

Dairy-Free & Gluten-Free "Cheesecake"

I have always had a major sweet tooth. If there are cookies, Nanaimo bars, traces of pie or cake... I will eat it. And I will eat all of it. Since I have been following a Paleo-style diet for the past several months, it's been much easier to avoid over consumption of sugary treats.

I really enjoy taking classic recipes and modifying them to follow healthier guidelines. Since diets like Paleo or raw eating have become so popular, it is not difficult to find recipes and inspiration from other people's kitchens. One of the most classic desserts that comes to mind for me is Cheesecake, which makes my mouth water just thinking about it! Technically this is not a cheesecake, as it is 100% dairy-free, but it is every bit as scrumptious and satisfying as the original. I'd suggest giving it a try and see for yourself if it steps up to the plate.

Dairy-Free & Gluten-Free "Cheesecake"

Yields: 1, 9" cheesecake

Ingredients:

1 C pecans
1 C soft pitted dates
1/2 C shredded unsweetened coconut

3 1/2 C raw cashews, soaked, drained and rinsed
1 C raw, organic honey
2/3 C virgin or extra virgin coconut oil
2/3 C freshly squeezed lemon juice
2 t vanilla extract or 2 vanilla beans, scraped

Directions:

Soak the cashews for at least 4 hours, or overnight. They need to be soft. Rinse and transfer them into a colander and let them drain into the sink while you prepare the rest of the ingredients.

In a food processor; add pecans, dates, and coconut. Process for 1-2 minutes until mixture is semi-coarse. Pour into the bottom of a 9" springform pan and press to even out the bottom layer.

In a food processor or high performance blender; add drained/rinsed cashews, honey, coconut oil, lemon juice and vanilla. Blend well, approximately 5-7 minutes to ensure the mixture is well blended and very smooth.

Pour the filling over the crust and smooth the top with a spatula. Place dessert into the freezer, for at least 4 hours or overnight. Remove slices 1/2 hour before serving and top with your favorite fruit mixture, or go ahead and eat it plain.

*Use a muffin tin and make individual, mini "cheesecakes" for a party, or if you prefer single-sized portions.

*Don't believe me that this is a healthy option for dessert? This recipe does not contain any refined sugars or oils, is filled with "good" fats, is cholesterol free and is packed with antioxidants (Vitamin C if you top it with fresh berries and Vitamin E from the cashews and pecans). Much healthier than the "original", which is packed with high fat content, cholesterol and sodium, not too shabby if you ask me!

Enjoy and Buon Appetito!

Beef/Pork Chipotle Meatball Lettuce Boats

My mom and I were craving hamburgers for dinner last night, but since we've been trying to stick to a Paleo-style diet, we decided to experiment with meatballs! We used ground beef and ground pork and added chipotle chilés to add a smoky flavor. We accompanied these meatballs with a homemade chipotle mayo to top it off!

This is a wonderful meal for summer, it doesn't take a lot of work and if you make a huge batch like we did, you can freeze the remaining portions for later use.

Beef/Pork Chipotle Meatball Lettuce Boats

Yields: 42 large meatballs

Ingredients:

1lb extra lean ground beef
1lb medium ground pork

1 bunch fresh parsley, chopped finely
1/2 yellow onion, finely diced
6 cloves garlic, minced
1 small can chipotle chilés in adobo sauce, chopped
2 large eggs
salt & pepper

Chipotle mayo:

2/3 C mayo (homemade recipe will be listed below)
3 chipotle chilés, chopped
1/2 lemon, juiced
1/2-1 t smoked paprika (optional)

Directions:

Preheat oven to 400 degrees. Line a baking sheet with tin foil, set aside.

In a medium bowl; mix mayo, chilés, lemon juice and paprika. Whisk to incorporate well, taste as you go and adjust the paprika for preferred smoky/spicy flavor. Cover and let stand in refrigerator.

In a large bowl; add both ground meats, parsley, onion, garlic, chilés & sauce, eggs, salt & pepper. Use hands to mix well to ensure ingredients are well incorporated, but do not over knead the meat (it will give it a mealy texture, which you absolutely do not want).

Form meatballs by rolling tablespoon sized portions into balls. Place onto baking sheet, allow for 1/4-1/2" space between each. Bake 30-40 minutes, until meatballs are cooked through.

Assemble your "meatball lettuce boats" by lining the meatballs up into leaves of Romaine lettuce. Top with your chipotle mayo and/or your favorite toppings, consume and bask in the glory of delicious meatballs!

*Homemade Mayo*

Ingredients: 2 eggs, 2 C olive or avocado oil (do not use EVOO), 2 T apple cider vinegar, 1 t Dijon mustard, salt & pepper.

Directions: Add eggs, vinegar, mustard, s&p to a blender. Blend 10-20 seconds, remove the plug and slowly pour in the oil and continue to blend until mixture is emulsified and smooth. Transfer to a resealable container and refrigerate for continual use.


Enjoy and Buon Appetito!