Alright, I know, everyone makes chicken salad.  So why is mine different, why are you reading this, why oh why.  Well, it is gluten free and made with mayo, but a very special mayo that I found just recently at Costco.  I blogged about it and now I'm posting what I made that day.  I'm once again trying to lose some pounds, yea right.  So, after today I'm again cutting down on the rice and rice products, potatoes and potato products and such.  So no "breads" or "cakes" or "pies" for a while.  Well, after today that is since yesterday I made those yummy Mini mochi cherry pies.  Oh my.
I like chicken salad because it's a kitchen sink kind of meal.  You can add anything as long as you have mayo to bring it all together.  I like adding apples, grapes, onions (red, green, yellow, doesn't matter), celery, olives, radishes, avo slices, cherries etc.  See what I mean.  You just have to pair the right ingredients to make the savory and sweet. Without mayo though it is just chicken with stuff thrown at it. When I found the Just Mayo, it was like reaching nirvana!!  I was so happy that I might have made nummy sounds in the aisle.  

Today I added Apple, celery and green onion and walnuts.  Next time will be the Made in Nature Black Mission dried figs (I got a giant bag of them at Costco and keep them in the refrigerator), green onion and celery.  Or maybe the time after that it will be olives, red onion and pear.  See what I mean, you could even through in some Fritos Corn Chips (they are Gluten free after all!)

I had half of one of those pre-cooked chickens left over and I tore all the meat off.  I then took about some baggies and placed about 1 cup in each, dated them and froze for next time.  I reserved 1 cup for today.

Edit:  Make this with your left over Turkey too!


Chop, mix, and plate.

I also like to squirt some fresh lemon on mine right before I devour it.

Serves : 2



Recipe:


  • 1 cup cooked Chicken or Turkey, cut up into bite size pieces 
  • 1 Stalk Celery
  • 1/2 an Apple
  • 1 stalk green onion
  • 1/4 cup chopped Walnuts
  • 1 TBSP Just Mayo made by Hampton Creek or regular Mayo
  • Lettuce leafs
  • Salt and pepper to taste]
  • Lemon pepper to taste



Dice up the chicken or turkey and place into a bowl
Add the Mayo
Dice the apples, green onion and walnuts
Gently mix
Rip up the lettuce into strips that would hold 2 TBSP of the salad
Plate
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on 1/2 cup chicken per person.
 
 
We have had some absolutely crazy weather here in Southern California.  I mean, usually the weather is something like "Sunny, with a chance of sunny later in the day".  To get Florida type weather has been absolutely amazing.  The only problem with the sudden rain showers, I never know when I can use my BBQ. I know what you are thinking, um Tammie that's a salad.  Oh I know but do you see the bacon on it?  That's BBQ'd bacon.  Oh yea baby, BBQ'd bacon.  I bought some thick sliced bacon at the butchers because my Dad had purchased me a BBQ mat.  I had never seen this and was very skeptical when he told me about it. Said you could just put it right on the grill and then grill anything on it and it would leave the grill marks and everything.  I thought, sure dad.  Uh oh, he's finally lost it.  Boy was I wrong.  This thing is awesome and I've been experimenting like crazy with it.  I have no idea what brand it is only that he got it off the internet. I have grilled on the bbq, bacon, chopped potatoes, fruit and vegi's.  I just can't express how much I love this mat.  Now, one thing that I did learn, don't cook red meat on it.  I cooked a steak on it and well, yuck. Since the fat and stuff wasn't falling through like normal, it was more like boiling your meat. Again yuck.

The weather finally cooperated yesterday and I made this gem of a salad (see how I circled this all back around).  I BBQ'd the bacon and the rest is just yummy history. Once again, as with any salad you can add your own twist to it.  This salad is great with just lemon squeezed over it also, though this dressing is simply enough to make you weak in the knees.  The mint paired with the fruit, oh just yum.
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Ignore the potatoes! Those were for dinner and I was experimenting. See the mat underneath the bacon and potatoes? Love this mat for grilling.

Recipe:

about 2 cups Mixed Greens, enough for 2 people
4 Slices of Thick Bacon, Maple bacon is really good too
1/4 cup Gruyere cheese, grated or small cubes
1 Pear, I used a Bosch
1 Apple, I used a Gala
3/4 cup Raspberries
1/2 cup Walnuts, broken up
2 Hard boiled eggs, chopped
2 Green Onions, chopped

Dressing:
3 TBSP Extra Virgin Olive Oil
2 TBSP Rice Vinegar
8-10 Mint Leafs
1/2 TBSP Sugar


Cook the bacon crispy.  To reduce calories you can use standard cut bacon and just use one piece per salad. Boil the eggs, shell and let cool.  
While the bacon and eggs are cooking, make the dressing.  I blend mine in a ninja type blender so that it really breaks down the mint leafs.  You can make this sweeter if you like or less.  You can also add lemon juice to it (which I really love, not too much just about a tablespoon)
Peel or not the apple and pear, do these as close to putting the salad together as they will brown.  You can hit them with a little lemon to stop the browning process.
Grate or break up the cheese
Assemble your salad and enjoy!
I hope you enjoyed this recipe.  If you did leave a comment below.  I also have a YouTube channel where I showcase some of my recipes and challenges.  You can find it here:   https://www.youtube.com/channel/UC0RKTXAqUP_MgZRNsqbWV2w


Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Salad only. Reduce calories by using a lean bacon or Turkey bacon and eliminating one piece.
 
 
LUNNNNNCCCHHHHHHH!  I've been trying to be good and eat an early lunch and a healthy one.  It's not always easy especially now that I am home most days thumping away at my keyboard.  How easy is it just to grab snacks or just "stuff" and nosh while banging away at the keys?  Way to easy.  Then there are the days that I get so busy studying that I forget to eat altogether which makes me overeat at dinner.  Not good, not good at all.  
I have written myself a schedule that makes me stop at 11:30 (I get up at 5 am so this is close to the middle of my day) and prepare something for lunch.  Like dinner, it means that now I have to use my creative  skills again.  Eek.  Luckily I spoke with my sister the other day AND she invited me to pin on one of her boards, Beets are fabulous.  Now, I do believe that beets are fabulous and completely under rated. She inspired me so I picked up some of the cooked baby beets that you can now find in the produce section. Shrimp, walnuts, apples and a few other things including some sheep milk cheese.  Have you had this yet? No?  Oh you should.  It is not quite a hard cheese and not quite a soft cheese but very mild.  I love this cheese, I adore this cheese.  It's good over eggs or with mint jelly and just by itself.  Go ahead pick some up next time you are hankering for something different.  
Ok, here is the new recipe for today.  It's a great warm weather dinner too.
Recipe:

This is enough for one person, you just need to double or triple as you like:

2 Baby Beets, sliced into rounds
1/2 cup raw sliced mushrooms
1/4 walnuts
1/4-1/2 Apple cubed
Asparagus, handful but the tough ends cut off
Fresh dill
Sheep Milk Cheese, crumbled
Juice of one Lemon
Salt and Pepper to taste
1/4 lb cooked large shrimp, rinsed and patted dry
Ghee

You will need grill pan (or just a regular pan but I like the grill pan).
Before you slice the beets, dry them off as best you can.
Slice off the tough ends of the asparagus.
Get the pan hot, place the Ghee in the pan
Carefully put the beets and asparagus into the pan and cook about 5 minutes per side.
Remove to a plate
Plate all your ingredients and squeeze the lemon into a small bowl and add the diced up Dill, not much, maybe a 1/2 tsp.  You can also add mint.

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See the grill marks on the beet?! This pic was before I put the crumbled cheese on it. I started eating and forgot to take another picture. Oops.
This is such a simple and flavorful recipe plus it has lemon.   I hope you try and enjoy this one.

Remember, enjoy life.

It's the one you have,
Tammie
 
 
There are some days the only thing that I want for lunch is simple.  Ok, most days I want simple but don't always get it.  I like simple, it makes me happy and way less frustrated.  Today's lunch is just that, a simple salad.  There are some things that I keep in my pantry, my freezer and in my fridge at all times.  In the freezer is cooked chicken in single use bags, bags of nuts and bags of fresh frozen berries and cheese. That's right, I keep grated cheese in the freezer at all times.  I also keep cooked bacon in the freezer. Usually every other Sunday I bake up about 2 lbs of bacon and freeze it.  That way there is always cooked bacon. You can wrap it in a paper towel and zap it for 45 seconds and voila, bacon.  How do you bake it?  I take a cookie sheet and line it with aluminum foil, cut my bacon in half and then line it up with two rows.  I bake it at 375 degrees F for 15 minutes but check it sooner at 12 minutes depending on your oven.  The first batch usually takes about 16 to 17 minutes while the subsequent batches take about 14-15 minutes due to the cookie sheet staying hot.  Between batches I drain off the oil from the cookie sheet (never into the sink!). Once all is cooked and the bacon is at room temp, I place in freezer bags.  Simple.   In the fridge  are always lemons, lettuce, apples, a variety of vegi's and eggs.  These are a must in my house especially the lemons.  I adore the taste, the look and the smell of lemons.  It might be bordering on a lemon fetish but we'll pretend that it's not and move on.  In the pantry I also keep olive oil, walnut oil, coconut oil, sesame oil, gluten free soy sauce, red wine vinegar, balsamic vinegar and wine vinegar, sugar (white and brown), vanilla extract, and capers.  Why you ask?  I'm getting there just give me a second.  All of the things named can be used for quick and easy meals.  Hard boil some eggs and throw it over some leafy greens and you have a quick healthy lunch.  Thaw out some chicken and make chicken salad with apple and nuts, wrap in lettuce and another quick meal (lunch or dinner).  For breakfast you can make a quick omelet with the eggs and wilt some of the leafy greens with cheese and bacon. 

Your pantry should always have a few staples in it. Whether your just starting out or want a well stocked pantry.  Now, everyone has their own lists and you should develop yours.  I'm going to list the items that I keep in mine so that I can always throw something together.
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Fresh greens, hardboiled eggs, walnuts, apple, avocado and fresh squeezed lemon for dressing.
Lists: 

Pantry

Variety of Vinegars, these are great from making salad dressings
Oils, again for dressings and adding different flavors to foods during the cooking process 
Sugar, refined, turbinado, brown and dark
Salts, have a variety of salts, again these add different flavors to your foods
Pepper, fresh ground is the best
Olives, green and black--under rated food for snacks and added variety to your dishes
Tomato sauce
Tomato paste
Gluten free Flours--I keep mine now in a spare refrigerator but you can keep them on the shelf.  Word to the wise though, keep them tightly sealed especially Millet flour as it tends to get weevils.  I keep a 1-1 AP blend, buckwheat flour, oat flour, sweet rice flour
Regular Flour if you are not Gluten Free
Baking soda
Baking Powder
Corn Starch
Peanut Butter, Almond Butter, Nutella-really any of the nut butters that you like.  These should be in any pantry. Used for desserts, lunches and snacks
Chicken stock or bouillon--I keep both but if you are not going to use it a lot then get Bouillon.
Beef Bouillon--soup base or a sauce base
Capers-can be used in salads and sauces
Bamboo Shoots-jarred  not canned, used in stir fries and salads
Pasta--either Gluten Free or wheat and a variety 
Soy Sauce--Gluten Free (or not)
Syrup
Lemon Curd--can be used in desserts, dips and for breakfast on toast (GF)
Ghee-I use this quite a bit in stir fries and when cooking eggs
Dried Fruit--used for snacks, salads, stuffings and baking


Refrigerator:

Eggs
Milk-source of your choice, I keep cows and almond milk
Sriracha--I usually keep one in the fridge and one in the pantry.  Same with Soy Sauce
Minced Garlic--Sometimes you just don't have time to cut it up
Minced Ginger--Same as the garlic
BBQ Sauce--Who doesn't like BBQ Sauce and it can be used in the oven and not just out on the Q
Sour Cream--good in baking, mixing in sauces and on top of all kinds of things
Cream Cheese--another staple that is good in baking, as a snack and as a side dish
Gluten Free Tortillas--Sorry but I have to give a plug to the Mission GF Tortillas as they are so, so good
GF Corn Tortillas--These can replace bread in quite a few recipes
Apples--these keep for a long time in the crisper.  If they start to wrinkle, use them in a sauce or make apple sauce.  Fresh apples are good in salads, chicken salad, baked with pork chops or with fish.


Freezer:

Frozen Vegi's--buy the kind you like and keep them stocked.  Spinach, corn, peas, green beans, etc.  As long as they are the quick frozen kind they are still good for you.  Don't buy the kind with sauces or added salts or sugars.
Cooked Bacon-because who doesn't like bacon
Cooked chicken in individual servings
Nuts-keep a variety-walnuts, sunflower, pecans, almonds
Cooked Sticky Rice-wrapped in 1 cup servings
Grated Cheeses-Cheddar, Jack, Mozzarella
Frozen Fresh Berries--when ever I buy berries such as strawberries, blueberries, blackberries and raspberries, I take part of them and freeze for later
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Ghee is clarified butter. Not a necessary staple but great to have around. It has a higher smoking threshold than butter or most oils.
With most of these items in your kitchen, you can make soups, pasta dishes, quick lunches and easy breakfasts.  Any of the frozen vegetables can be used in stir fries or baked with any meat that you pick up. The bouillon can be your soup base, add chicken and vegetables, some fresh ground salt and pepper and garlic and wham you have a great soup.  You could thaw out the rice and add that to the soup as well.  Use the BBQ sauce on pork chops, throw them in the oven to bake while you saute some vegetables with the minced ginger.  Make some scrambled eggs and use the frozen fruit to make a compote to drizzle over or make a breakfast burrito with egg, cheese and bacon.  The uses are endless.
This doesn't mean that I don't keep other items in my kitchen but these are the ones that I have at all times. In the crisper are fresh vegetables and fruit, in the freezer will be steak, pork chops and chicken.  When I want fish I always buy it fresh.  All the recipes that I post will have at least one of the staples listed above if not several.

If you have any questions please do not hesitate to ask.  If you need a quick recipe, let me know!

Enjoy life,

It's the one you have.

Tammie
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Some items that I might buy on a weekly basis, celery, mushrooms, green onions and broccolini.