Tomato & Avocado “Salad”
Ingredients

• 4 stem tomatoes, sliced
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/4 tsp sesame seeds
• 1/4 tsp Himalayan salt
• 1 avocado, cubed
• Juice of 1 lemon
• Handful of Kalamata olives, sliced (optional)
• Handful of sliced scallions
• 1 Tbsp fresh basil, sliced in ribbons
• 2 Tbsp extra virgin olive oil
• Feta cheese, crumbled to taste
• 1 Tbsp. Balsalmic vinegar

A family all-time favorite! Not going to lie; I will make just the sauce and skip the pasta… so so so tasty!

Ingredients

• 3 Tbsp. Olive oil
• 8 cans of clams (half minced and half chopped)
• Half bulb garlic
• 3/4 cup chopped fresh parsley
• 1 Lemon
• Fresh ground pepper
• Jar of clam juice (optional – I prefer it)
• Cayenne pepper (optional)
• Healthy Pasta or rice of choice – my suggestion is quinoa pasta!

Directions

• Slice garlic
• start pasta water
• Sauté garlic on light heat in olive oil- you want soft & white (no brown)
• open clams
• when garlic is soft: drain the clam JUICE Into the pot (not the clam) (include extra clam juice)
• pepper to taste
• throw in finely chopped parsley
• cayenne to taste (optional)
• while draining pasta throw clams into pan (only need to heat up)
• squeeze lemon in (avoid pulp and seeds)

I will absolutely confess to being a Chai Late addict… It’s like crack to me! Here is my simple recipe for the homemade goodness.

Ingredients:

•  single bag of your favorite brand of Spiced Chai (I go for Stash or Twinings)
•  Agave Nectar (to taste)
•  Ice if you want it chilled
•  Some sort of milk – almond, nonfat, rice, coconut.. whatever suites your fancy (to taste… or for me – till it hits the right color)
•  cinnamon to taste (I add about two shakes)

Directions:

– Steep tea for maximum time, you will want it extra extra strong because you are going to be adding some sweetness and milk

– add agave nectar

– add cinnamon

– add milk

– stir

***If you want it chilled I recommend either making the tea in advance and then add other ingredients later OR make it super strong, put it in a mason jar with ice, shaking it quickly, and drain (you don’t want to let it get too watery)***

Almond Crusted Chicken Fingers
&
Honey Mustard Dipping Sauce

– 3 Tbsp. honey

– 2 Tbsp. Dijon mustard

– 2 tsp. rice wine vinegar

– Olive oil cooking spray

– 2 large eggs

– 2 Tbsp. water

– 1 pound chicken tenders

– 1 cup whole wheat Panko® bread crumbs 

(Japanese-style bread crumbs)

– 1/2 cup sliced almonds, finely chopped

– 1/4 tsp. sea salt

– 1/4 tsp. ground black pepper

– Combine honey, Dijon mustard, and rice vinegar in small bowl; mix well and chill.

– Preheat oven to 425° F. Line baking sheet with foil; spray with cooking spray.

– Place eggs and water in medium shallow bowl; beat lightly.

– Soak chicken pieces in egg mixture; set aside.

– Combine bread crumbs, almonds, sea salt, and black pepper in large resealable plastic bag and shake to combine.

– Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

– Place chicken on prepared baking sheet. Bake for 18 to 20 minutes or until cooked through and golden brown, turning once halfway through.

– Serve with prepared honey mustard dipping sauce.