Avocado Chicken Salad

Posting again, had a great idea to use up the turkey leftovers. Of course since I got home late all the turkey was gone so I went back to the original plan - chicken.  I have this all made up for tomorrow nights meal and am planning on serving it on a bed of spinach

Avocado Chicken Salad

Ingredients:
4 cooked chicken breasts (I ripped apart a rotisserie chicken)
2 ripe avocados
1 stalk of celery
1/2 cup dried cherries or cranberries
1/4 cup avocado oil or mayo
2 tbspn lemon juice
salt and pepper to taste

Dice chicken and avocado into bite size pieces and chop celery into a very small dice.  Combine all ingredients and stir until well mixed but avocado still is somewhat chunky.  Either serve immediately or refrigerate for later.  Serve in a lettuce wrap, over spinach or naked.

Egg Nog Shake

Two posts in a week - can you believe it!  Ariel inspired me to concoct a paleo friendly eggnog shake, so, I here it goes.  Drinking it as I type and it is delish.  I have become a big fan of the whipped vanilla flavor BSN Dessert Protein powder, so you will see it in alot of my recipes.  Feel free to substitute with the vanilla protein powder of your choice.

Eggnog Shake

1 scoop whipped vanilla BSN Dessert Protein Powder
1 cup Almond Breeze unsweetened vanilla almond milk
1 tbspn ground flaxseed meal
1 raw egg
1 tsp nutmeg
2 tsp rum extract
1 tbspn honey
4 ice cubes

Stir the protein powder and milk together before pouring in the blender.  Add flaxseed meal, egg (don't do this if you are aftraid of Salmonella - I have eaten enough cookie dough over the years that I feel like I am immune), nutmeg, rum extract, honey,  and ice cubes.  Blend and serve in a festive cup with christmas music playing in the background and a fire roaring in the fireplace!

Chicken and Vegi Artichoke Casserole

OK, I am kicking myself for not taking a picture of this one, because it was pretty and soooo tasty!  My daughter came home from college tonight so I decided I would stuff her full of all the vegis I am sure she has not been eating over the last three months.  This one takes a little prep work, but great casserole dish and even better if you cheat a little and add some cheese. 

Chicken and Vegi Artichoke Casserole

4 Chicken breasts cut in strips
3/4 cup almond flour
1/4 cup parmesan cheese (optional)
1 egg
1/4 cup almond milk
1 eggplant
2 red, yellow, or orange peppers
broccoli
cauliflower
1 Jar Trader Joes Artichoke Antipasto Spread
1/2 cup shredded asiago cheese (optional)

Cut eggplant in 1/4 inch circles, peppers in strips and broccoli and cauliflower in bite size pieces. Spray pan with pam and put vegis in oven to roast at 400 degrees.  In the meantime heat pan with a little olive oil and dip chicken in egg and milk mixture.  coat with almond flour and parmesan cheese mixture and pan fry until golden and mostly cooked through.  Remove vegis from oven and arrange layer of eggplant,broccoli, and cauliflower and spread half of jar of artichoke spread, arrange peppers on top then lay chicken in single layer on top.  Spread rest of artichoke spread on top of chicken and sprinkle asiago on top.  Bake for 15 more minutes and serve.  YUMMMMMM