Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
INGREDIENTS
- 1/2 cup fresh strawberries, chopped
- 1/2 cup fresh raspberries
- 1/4 cup sugar
- pinch salt
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 tablespoons agave nectar or honey
- 1/2 cup granola cereal
INSTRUCTIONS
- Macerate the fruit. In a large mixing bowl, stir together strawberries, raspberries and sugar. Let sit at room temperature for 15 minutes. Mash gently with a potato masher, but do not over-mash to the point of a puree. The resulting mixture will be juicy with large chunks remaining.
- Prepare yogurt mixture. In another bowl, stir together Greek yogurt and milk to thin the yogurt and help it freeze. Stir in agave or honey until combined.
- Prepare granola mixture. Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture
Prepare granola mixture. Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture
- Make the layers and freeze. Spoon in the mixtures in six layers into clean and dry popsicle molds. Start with the yogurt mixture, then the granola mixture, then the fruit mixture — filling the molds halfway. Place on a level shelf in the freezer. Allow to set up, about 15-30 minutes. Remove from freezer and insert popsicle sticks. Then repeat the layers until the molds are filled to the top. Freeze until all the way frozen, about 4 to 6 hours.
- Remove the popsicles from the molds. Once frozen, run the tips of the molds under lukewarm water to set the popicles free. Wrap the popsicles individually in plastic wrap or zip-lock bags. Store in the freezer for up to 6 weeks
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