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LIGHTENED-UP CHICKEN SALAD

This easy chicken salad has the perfect blend of flavors and add-ins. It makes the very best sandwiches and wraps! It is simple and makes a great lunch. 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. I’m starting to think a laptop is a 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 tastes 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 you’re in the mood for a sandwich I highly recommend layering up the toppings, tomato, cucumber, lettuce, and avocado. Always go with your favorites!

LIGHTENED-UP CHICKEN SALAD

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

Ingredients

  • 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

Instructions

  • 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! 
    Enjoy!

 

 

Vegan Blueberry Muffins

Vegan Blueberry Muffins are incredibly easy to make! They are moist, tender, refined sugar-free, and loaded with blueberries. They are ready to eat straight out of the oven!

This recipe was never planned, in fact, I had not used my muffins tins in some time!

When the weather is a bit cold, I need some comfort food, aka Vegan Blueberry Muffins. I don’t like to break my regular diet for sweets, so I always try to bake sweets and pastries using what I have without comprising flavor. So when I need a mouthful of delicious sweet carbs I do so, and try to keep it healthy!

Vegan baking for me has always been hit or miss, but today I HIT the jackpot! I ate 2 of these slathered with butter straight out of the oven, honestly hit the spot. I suggest you try the same!

 

It is a big deal when my kids want them for a snack at school! Means I did something right, ha! So these went fast in my house. So excited everyone enjoyed these healthyishh muffins, will definitely be whipping up another batch!! 

ENJOY!

Yield: 12

Vegan Blueberry Muffins

Vegan Blueberry Muffins

Incredibly easy, and some of the best vegan blueberry muffins you will eat! They are moist, tender, refined sugar-free, and loaded with blueberries.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1 tsp apple cider vinegar
  • 1 cup of coconut milk

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • dash of salt

Wet Ingredients

  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup or agave
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners. If you don't have paper liners grease the well of each muffin slot. 
  2. In a small bowl combine the apple cider vinegar and coconut milk, set aside while it curdles about 2-3 minutes. 
  3. In a medium bowl mix together the flour, baking powder, baking soda, and salt. 
  4. In a large bowl combine coconut sugar, maple syrup, coconut oil, and vanilla extract. Pour in the coconut milk and apple cider vinegar and mix together. 
  5. Gradually add in the flour mixture. The batter will be thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Don't over mix. 
  6. Scoop the batter into the prepared muffin tin, an ice cream scooper with a wire scraper works great! The muffin tins will be very full. Sprinkle a little coconut sugar onto each muffin.
  7. Bake for 25 minutes until lightly golden. Let cool for 5 mins before serving. Run a knife around the edge of muffin to free it if necessary.