So this isn’t “thechiropracticfamily’s favorite” tonight because the chiropractor didn’t want dressing on his salad…so maybe it will be thechiropracticfamily’s favorite tomorrow 🙂
While on our raw diet, we’ve been doing various salads for dinner, but salad gets, well, boring unless you change it up a little! I put this dressing over spinach, apples, and pecans, and it was certainly a nice change of pace! Whisk together the following and enjoy!
1/4 cup olive oil
2 Tbs apple cider vinegar (we use Bragg’s)
Juice from 1/2 a lemon
1/4 tsp poppyseeds
1/4 tsp raw honey
Salt & Pepper to taste
After the Valley Family Wellness & Chiropractic open house this weekend, I got a lot of requests for my chicken salad recipe! While chicken salad isn’t the most notoriously healthy food, there are definitely a few things you can do to improve its nutrition content like buying pastured chicken from a local farm, using fresh, organic celery and parsley, and using a high-quality, non-soy mayonnaise (or better yet, make your own!).
4 cups diced, cooked chicken
1 stalk organic celery, diced
1/4-1/2 cup thinly diced organic yellow onion
2 tablespoons finely chopped organic parsley
1 cup mayonnaise (for a “make your own” recipe, see above; if purchasing, I like Hain Pure Foods Safflower Mayonnaise because it contains very few ingredients and NONE of them are soy!)
2 teaspoons freshly squeezed organic lemon juice
1 teaspoon Dijon mustard (we like Annie’s in our house!)
2 teaspoons kosher salt
Freshly ground black pepper
Combine all above ingredients together in a bowl. Cover and let sit in refrigerator over night for full flavor.
We use organic/pastured local meat and produce whenever possible. While they may be more expensive, I feel confident that they do not come from genetically modified seeds, and are sprayed with fewer, less harmful chemicals. We try to place our family’s health above all else, even if that means giving up some of the other things in life (like cable TV!). If you aren’t quite ready to jump into fully-organic fruits and veggies, a good place to start would be the “Dirty Dozen.”
Recipe adapted from FoodNetwork.com