Pistachio Gelato Chia Pudding

 Yuummm, Merrick recommended this and it does not disappoint. Any filling can be used instead of pistachios. I blended up leftover peaches and plums from the kids and it was a peaches and cream chia pudding. Yummy with pumpkin seeds, can make like a smoothie bowl. via beingfunctionalnutrition on instagram. 

*Serves 2*
1. Blend together
+ 1 c unsweetened almond milk
+ 1/4 c coconut cream (unsweetened canned)
+ scoop vanilla protein
+ 1/3 c dry roasted pistachios (shelled)
+ 1 tsp vanilla extract
+ sprinkle salt

2. Pour liquid mixture over 1/4 c chia seeds in a bowl or mason jar. Stir thoroughly, cover and let sit for at least 3 hours in the fridge.

Cucumber Sandwich Sushi

I tried these from Clean Food Crush and they're really yummy. They're pretty messy but just a super fun, fresh no guilt lunch idea. Callen loves them but not with guacamole only with the fresh smashed avocado. 

Ingredients:

• 1 ripe avocado, pitted
  
• 1 fresh garlic clove, pressed
  
• 2 tsp. fresh lime juice
  
• sea salt and freshly ground black pepper
  
• 2 large cucumbers, ends removed
  
• 6-8 slices nitrate free turkey or ham
  
• 6-8 very thin slices all-natural high quality cheese
  
• fresh chopped parsley

Instructions:

In a small bowl, mash the avocado with a fork.

Add minced garlic and fresh lime juice.

Season with sea salt and pepper, to taste. Mix until well combined.

Using a peeler or mandolin, slice the cucumber into equally thin strips.

Place about 12 cucumber strips next to each other, on a flat surface, such as a cutting board.

Spread 4 Tbsps of mashed avocado evenly over the slices.

Then add slices of ham and cheese.

Starting at one end, tightly roll all of the cucumber slices into one long “sushi” roll.

Using a sharp knife, cut the roll into individual servings as shown in the photos.

Secure with a toothpick and place on a serving platter. Repeat with the remaining cucumber strips.

Peach Salad with Balsamic Vinaigrette

 Adapted from Ambitious Kitchen

Super fresh, fancy go to healthy summer meal for us. I keep the dressing in the fridge. It's usually enough for 2-3 salads.

Ingredients

• 4-6 cups organic spinach or spring mix (just eyeball what you want)
• 1 large fresh peach, sliced
• 1 avocado, diced (optional)
• 1/2 small red onion, very thinly sliced
• goat cheese 
• sliced toasted almonds
• Grilled chicken breast
• 
  
• For the dressing:
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, minced or sprinkle about 1 tsp garlic powder
• 1 teaspoon dijon mustard
• Squirt of agave or honey or just add some sugar for sweetness
• 2 good pinches of kosher salt 
• ground pepper a few shakes
• 
  

Shake it all up in a jar and adjust salt/ sweetness to taste

Asian Sesame Chicken Salad

via: http://www.thirtyhandmadedays.com/2013/05/copycat-panera-asian-sesame-chicken-salad/

Found this recipe on Pinterest. And it is GOOD! Love the sauce on the chicken and love the dressing. You can play with the toppings and add lots of yummy things.

Ingredients

• 1 head romaine lettuce
• 1 bag baby spinach
• 2 chicken breasts
chicken marinade
• 2 Tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp brown sugar
• 1/2 tsp minced garlic
• 1/4 tsp garlic powder
Dressing
• 1/2 C rice vinegar
• 1/4 C sugar
• 2 Tbsp canola oil
• 2 tsp sesame oil
• 1/2 tsp salt
• pepper to taste
• 1 tsp sesame seeds, toasted
Garnish
• chopped cilantro
• 1 11 oz. can mandarin oranges, drained
• 1/3 C sliced almonds
• wonton strips (I use chow mein noodles)
• Instructions

• Combine chicken marinade ingredients together and marinade chicken for 30 minutes.
• Grill chicken and allow to rest for 5 minutes. Cut into slices
Dressing
• Combine ingredients together and shake until combined
Salad
• Add together lettuce and spinach. Top with chicken, salad dressing and garnishes.