Light on the Mayo Chicken Salad

Throw away all your other chicken salad recipes. Don’t chop any onions—or halve any grapes—or boil any eggs—or toast any nuts. Oh, and while you’re at it, forget all the guilt you always felt eating fatty “salad” spreads. Instead, try this easy, light, flavorful alternative.

You won't believe how good this chicken salad tastes—seriously.

Light on the Mayo Chicken Salad

2 cups cooked diced chicken
1/2 cup plain, non-fat Greek yogurt (Fage is my favorite)
1 celery stalk, diced
1 tablespoon good mayonnaise
1 tablespoon good olive oil
1/2 - 1 teaspoon dried dill
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper
Chicken stock (if needed)

Mix all ingredients together until well blended.

Tip: If your chicken salad is thicker than you prefer, and you’d like to thin it out a little, add a splash of chicken stock.

Serving suggestion: If you haven’t tried flourless Ezekiel bread, check it out. It’s made from organic, sprouted whole grains and legumes—no sugar added.

Heat oven to 400 degrees. Drizzle both sides of bread with a bit of olive oil, along with a sprinkle of kosher salt, if desired. Toast bread 10 minutes on lowest rack until browned; turn over and toast another 10 minutes or until desired brownness. Remove from oven, and allow to cool for a few minutes. Top with fresh spinach leaves, followed by a layer of chicken salad. Drizzle with olive oil and season to taste with kosher salt and pepper before serving.

My Silk Purse

Last night, I had one of my occasional flops in the kitchen. No one’s perfect, and I am certainly no exception. I had plans for a fresh, vegetable sauté to eat alongside a chicken and rice casserole. After I finished my concoction, Gary took one bite and said, “Kinda mushy, isn’t it?” He was right. I had overcooked my sauté into a mushy mess.

Plan B: pureed vegetable soup!! A delicious accident.

Squash, Tomato, and Red Pepper Soup

2 tablespoons olive oil
½ of a medium yellow onion, diced
Kosher salt and freshly cracked black pepper
2 large garlic cloves, chopped
3 small-medium zucchini or yellow squash or a mix, chopped
½ of a red bell pepper, diced
4 ounces fresh white mushrooms, diced
2 tomatoes, diced
Fresh basil leaves, chopped
Chicken Stock
Water
Honey or agave nectar (optional)

Heat olive oil in a large skillet over medium to medium-high heat. Add onions and garlic, along with a sprinkle of salt. Sauté until the onions soften, about 3 minutes.

Add the chopped zucchini and squash, plus a sprinkle more salt, and sauté until they begin to soften, about 3-4 minutes. Add red bell pepper and mushrooms, and, you guessed it, another sprinkle of salt. Cook for about 6-7 minutes until veggies are fork tender.

Add the tomatoes and stir. Cook another 2 minutes. Stir in chopped basil, and remove from heat.

Remove from heat, and allow vegetables to cool. Add mixture to a food processor or blender, and puree to desired smoothness, adding chicken stock to loosen the mixture. Transfer vegetables back to the skillet or a pot. Heat over medium-low heat. Add more chicken stock or water until soup is desired consistency. Season to taste. If you like, add a little honey or agave nectar for a note of sweetness.

Tip: Seasoning in layers—lightly after each addition—will result in better incorporation and more consistent, deep flavoring.

Peanut Butter Banana Grape Smoothie

I love smoothies, and here’s my new favorite. Full of healthy ingredients, this sweet, creamy treat is filling and perfect any time of day. Don’t skip the Greek yogurt—you’ll find it adds a richness that regular yogurt can’t match. The key to this smoothie is frozen fruit (you don’t need ice that can dilute your smoothie). Peel and quarter bananas; pick and wash red or black, seedless grapes. Place fruit in separate freezer bags for ease and convenience.


All natural, no added sugar, healthy—just perfect.

Peanut Butter Banana Grape Smoothie

¼ cup plain non-fat Greek yogurt (I prefer Fage)
1 banana (4 quarters)
1 generous handful frozen grapes (red or black seedless)
1 heaping tablespoon natural peanut butter
½ cup milk of your choice (I love fresh from my hometown dairy. Don’t feel guilty using whole milk—it’s only ½ a cup.)

Add all ingredients to blender, and puree until smooth. This will be a THICK smoothie. Makes one generous, decadent, naughty-tasting serving. You won’t believe it’s actually good for you.