Avocado Chicken Salad: 2 or 3 boneless, skinless chicken breasts, 1 avocado, 1/4 chopped onion, juice of 1/2 a lime, 2 Tbsp cilantro, salt and pepper to taste. Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. May need a touch of plain Greek yogurt or mayo. Enjoy!
When I started eating plant-based, I tried a lot of new foods. Some were more straightforward than others. Tempeh was a bit of a puzzle to me. It looked easy enough (once it was out of the wrapper) and I thought I could just cut it up and use it as I did meat. Trying to make a veg version of chicken parmigiana, I did just that. I cut it up into pieces, topped it with marinara sauce and cheese and baked it. It was horrible
Everybody loves egg rolls. The savory dish is a perfect finger-food-ready appetizer, but those stuffed-and-fried roll-ups come with a price— a health one, that is. So what’s an egg roll fan to do? Take out the roll entirely! We’re taking all the flavors of the egg roll and eliminating the calorie-dense fried wrapper in the process. The result is a dish--er bowl--we can’t get enough of, and we’re betting you’ll feel the same. Click for the video and check it out!
FollowShare It’s been several months since Ashleigh found us a bread machine for $5 at a garage sale, and now we’ve transitioned to completely homemade bread. At first, I used her recipe, but then my husband started buying store bought bread on the secret. When I asked him why, he said he missed how fluffy …