This easy chicken salad has the perfect blend of flavors and add ins. It makes the very best sandwiches and wraps! It is a simple and go to lunch around here. This salad can be spread out throughout the whole week. This chicken salad is made with a greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.

My days are busy, and time seems to fly around here. I spend a lot of time carting my kids around to school and sports practices. Im starting to think a laptop is good investment for work since I can’t seem to find more than two hour stretches at my desk. Some days it can be so hard to find the time to prepare lunch. It is in the moments I am not prepared and will go straight to the pantry for a snack which will turn into the entire package! As Brittany Spears would say, “Opp’s I did it again.” I really like to have this chicken salad on hand for times when there isn’t a lot of time. I heat a low carb flat wrap, scoop the chicken salad in and go about my day! I feel like there is a lot of mamas out there that can relate to lunch standing up, ha! This is one of those recipes you can use over a few days and it taste amazing, doesn’t break the calorie bank and is so convenient!

So now that we have established that this is one of my favorite make ahead lunch recipes, let me give you some ideas how to eat it. Its versitle you can serve it on bread or croissants, in a wrap, or even stuffed in a tomato or piece of lettuce. I like to top mine with some chili flakes for some extra spicy goodness – its so good!

If your in the mood for a sandwich I highly recomened layering up the toppings, tomato, cucumber, lettuce and avocado. Always go with your favorites!


This easy chicken salad has the perfect blend of flavors and add ins. It makes the very best sandwiches and wraps! This chicken salad is made with a greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.
Prep Time25 mins
Total Time25 mins
Course: Salad
Author: Kay


  • 3 cups cooked chicken breast, cubed 1 lb chicken
  • 3 stalk celery cut into 1/4-inch dice
  • 1/4 cup diced white onion
  • 2 tbsp diced chives
  • 1/2 cup plain greek yogurt
  • 2 tbsp yellow mustard
  • 1/4 cup vegan mayo, I like trader joes brand
  • salt & pepper to taste


  • Stir together the greek yogurt, mustard, and mayo.
  • Toss in the remaining ingredients.
  • Serve on top a salad, on some bread, in a tomato or a wrap! 



Sweet Potato Hash

Breakfast is served! Packed with nutrition, and so dang delicious.

Perfect for any meal of the day!

Sweet Potato Hash

Perfect meal to fuel you for your day! 
Prep Time10 mins
Total Time30 mins
Course: Breakfast, Main Course
Keyword: breakfast
Author: Kay Carrera


  • 1 sweet potato peeled and cut into 1/2-inch dice 1 medium sweet potato
  • 1/2 onion diced 1/2 cup
  • 1/2 cup mushrooms diced
  • 1 tomatillo diced
  • 1/3 cup cilantro leaves diced
  • 2 garlic cloves minced
  • 1/3 cup black beans (cooked)
  • salt and pepper to taste
  • 1-2 tbsp oil I used avocado oil
  • chili flakes (optional)


  • Heat olive oil in a large skillet, set over medium - high heat. 
  • Place sweet potato, onion, mushrooms, minced garlic & tomatillo, cook for 15-20 minutes stirring often till potatoes start to brown. 
  • Stir in beans and cilantro. 
  • Dived between 2-3 plates. 
  • Top with a fried egg & avocado!! Or whatever makes your taste buds sing!
  • ENJOY xx


Harvest Salad with Apple’s and Sweet Balsamic Vinaigrette

If you don’t love salad, your sure to love it after you try this one! It is bursting with flavor and a excellent dish to bring to a party or put luck! It’s vegan and also refined sugar free.

I brought this salad to a vegan pot luck, it was a huge hit! Salad doesn’t have to boring! It really is the perfect salad for any occasion. If you aren’t cutting out dairy from your diet add some FETA crumbles, live a little!

Harvest Salad with Apple's and Sweet Balsamic

Crowd Pleaser! SO good your going to want seconds!
Prep Time15 mins
Course: Salad
Servings: 6
Author: Kay Carrera


Toasted ‘candy’ pecans

  • 1 tbsp coconut oil
  • 1 cup raw pecan pieces
  • 3 tbsp coconut sugar


  • 7-8 cups salad greens
  • 1 large apple, cored & thinly sliced
  • 1 large avocado, thinly sliced
  • 3/4 cup dried cranberries
  • 1 red bell pepper sliced
  • hemp seeds optional

Sweet herbed balsamic vinaigrette

  • 1/4 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • salt to taste


  • 1. In a small pan heat coconut oil & add in pecans and coconut sugar. Cook for 1 to 2 minutes stirring often until pecans are toasted and fragrant. Set aside.
    2. Arrange all salad ingredients in a salad bowl & add in toasted pecans.
    3. In a jar, whisk all vinaigrette ingredients together and pour in salad 🥗 toss and enjoy!!!! 


Add hemp seeds for extra protein! Also if you are not vegan add in some feta cheese! Most of all be ready to get hooked!!! It is so tasty!!


Roasted Brussels and Sausage

Hello friends ✨  Our weeks have been flying by! I made this Brussels sprout dish, and I am now a Brussels sprout lover!! I’ve never been a huge fan of this veggie… but this combo is 🔥 🔥 🔥

Brussels Sprout & Sausage 💫 This is great dish on its own, but also fantastic to bring to a potluck or dinner party!! you can play with the fresh herbs, swap them for your seasonal favorites.

Roasted Brussels and Sausage

Rosted Savory Brussels with Sausage 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Salad, Side Dish
Author: Kay Carrera


  • 1 and 1/2 lbs Brussels sprouts trimmed and halved lengthwise if large (mine was 7 cups after cutting)
  • .85 lbs bulk chicken (or choice meat) sausage I use hot Italian from sprouts
  • evoo
  • 3/4 tsp pink salt
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans can sub with seeds i.e. pumpkin or sunflower
  • 1/3 cup crumbled feta
  • 3 tbsp fresh dried herbs, I mixed sage, thyme, & rosemary. Use your favorites, parsley, chives and oregano are great adds!
  • salt to taste


  • Preheat oven to 400. On a large rimmed baking sheet combine Brussels sprouts, sausage and salt mix well breaking up any big clumps sausage. The drizzle lightly with evoo. 
  • Roast for 40 mins, stir every 10 minutes until the sausage is browned and cooked through. For the last 5 mins broil to give a nice brown color.
  • Transfer to a bowl, add it in the cranberry, herbs, feta, and nuts. Toss well! Taste and adjust flavor as need with salt or herbs. Best served warm! Enjoy 😉

Vegan Basil Cream Sauce

Versatile to say the least! Dip it, Spread it, toss it! Currently I’ve been loving it as pasta sauce. Give it a go, it won’t disappoint!

Vegan Basil Cashew Cream Sauce

Creamy, versatile & dairy free
Servings: 4
Author: Kay Carrera


  • 1 cup soaked cashews soak overnight or flash soak in boiling water
  • 1/2 cup basil leaves
  • 3 tbsb nutritional yeast
  • 3 tbsp EVOO
  • 1/2 cup water
  • salt to taste


Blend all ingredients till smooth in a high speed blender. Store in fridge, will last one week.


    To toss in pasta, cook pasta till al dente. Stir in basil cream sauce. I highly recommend adding in some sautéed mushrooms and freshly cracked pepper. ENJOY!!!


    Shaved Brussels Salad with Orange Tahini Dressing

    Delicious shaved Brussels sprout salad tossed in a orange tahini dressing. I could just drink the dressing alone. On a mission to turn my kids and hubs into Brussels sprout lovers… will it ever happen.. well maybe if I wrap them in bacon. This salad is excellent on its own, I had a big bowl of it for lunch! It also makes a great side to your favorite protein. Enjoy !!

    Print Recipe
    5 from 1 vote

    Saved Brussels with Orange Tahini Dressing

    Flavorful and hearty salad.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course, Salad, Side Dish
    Keyword: salad
    Servings: 4
    Author: Kay Carrera


    • 2 cloves garlic
    • 1/3 cup tahini
    • 1/3 cup fresh orange juice (juice from 1 orange)
    • salt to taste

    Brussels Sprout Salad

    • 7 cups shaved brussels sprouts
    • 2 cups cooked brown rice
    • 1/3 cup toasted slivered almonds
    • 8 dried appricots, diced in small pieces
    • 2 tbsp evoo
    • Salt and Pepper to taste.



    • Place all ingredients in blender and blend till smooth.

    Brussels Sprout Salad

    • Sauté Brussels in evoo for 5 mins on med-high heat, season with salt and pepper. Turn off heat, add in rice, dressing, almonds and apricots. Toss and enjoy!!! Can be served warm or cold

    Sweet Potato Ratatouille

    This is an easy make, gluten free dish that’s also vegan and paleo! This dish stores excellent in the freezer! The Prep can be time consuming, but the dish is totally worth it!!


    I love good veggie dish, its no surprise. The kids and I have been watching a lot of movies this winter break. One happened to be my new Pixar favorite… have you guessed yet? Ratatouille!!! What a great animated film! After the movie the kids of course wanted to whip up a batch of ratatouille. While looking for the ingredients to make this delicious dish, I quickly realized I didn’t have them all, so I improvised!! The best part of cooking is creating and using what you have to make something delicious! The sauce will blow your mind, it seriously is so dang delicious and versatile!
    Hope you enjoy!! 

    Would love your feedback! Drop a comment below!

    Sweet Poato Ratatouille

    Easy Veggie Bake! Stores great in freezer, paleo, gluten free, vegan.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Main Course, Side Dish, tomatoes, vegetables
    Cuisine: French
    Keyword: ratatouille
    Servings: 4



    • 3 tomatoes rougly diced
    • 1 small red bell pepper roughly diced
    • 4 cloves of garlic
    • 1/3 cup Kalamata olives pitted
    • 1/3 cup sun dried tomatoes
    • 1/2 tsp salt
    • 1 tsp dried oregano


    • 1 large eggplant cut into thin slices
    • 1-2 large zuchinni's cut into thin slices
    • 1 large sweet potato cut into thin slices
    • 2 tbsp evoo


    • Preheat oven to 350
      Place all sauce ingredients into your food processor or low speed blender.  Pulse till all ingredients are broken down. 
      Pour sauce into your 6" x 9" or 8' x 8" baking dish, make sure its a smooth even layer.
       Stack your veggies in alternating patterns, place them on their side in the pan.  Start at the edge and repeat this till the pan is full. 
      Brush or spray the top of the veggies with evoo.  
      Place in oven and bake for 1hr, or until veggies are tender and sauce is bubbly. 
      Garnish with fresh cracked pepper and basil.


    For a more even bake, bake dish covered in aluminum foil.
    Try to pick fresh and ripe veggies as it will increase the flavor of your dish.
    Make sure to cut the sweet potato thin, if it is to thick it will need additional baking time.
    To make it a heartier dish, serve on top of rice or mashed potato's. Sprinkle with your favorite vegan or dairy cheese.