Delicious & Heathy Chicken Salad

I altered this recipe a bit from Whole Living's website. I left out a few things and added a few things and it turned out delicious!!! Here's what I did…

• 
  
• Ingredients 

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Olive-oil cooking spray
• 1 pound boneless, skinless chicken breasts (organic preferably… always taste better)
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped chives
• 1 tablespoon basil
• 1 Granny Smith apple
• Juice of 1 lemon
• 1 cup finely diced fennel
• 2 cups red seedless grapes, cut in half
• Whole wheat pita bread

Directions 

1. Combine salt and pepper in a small bowl. Heat a large pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; Place cooked chicken into a stainless steel bowl of a stand mixer (such as a KitchenAid), with beater attachment on, place on med-high level to shred chicken. Click here if need more detail on how to shred chicken with a mixer. 
2.  In a bowl, combine yogurt, mustard, chives, basil, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel and grapes.
3. Finally add to fruit mixture to the yogurt dressing and stir in chicken. Continue to combine until everything is mixed well. Serve inside a whole wheat pita.

enjoy!

Buckwheat Pancakes

Today my husband is sweet because
1. He took off work today to spend some time with me before I leave to go to Guatemala (expect a post dedicated entirely to that next week)
2. He let me sleep in until 10:30
3. He made me breakfast!

Here's the recipe he used to make the pancakes. They turned out great! They were a little different but still yummy. We used agave nectar and honey to top them off. These are gluten free too! Enjoy!

Gluten Free Buckwheat Pancake Recipe

(makes 9 five inch pancakes)

1 cup of buckwheat flour

1/4 tsp. baking soda

2/3tsp. baking powder

pinch of sea salt

1 tablespoon maple syrup

1 1/4 cup of milk

1 tablespoon of butter, plus more butter for cooking

1 egg

1. In a bowl, whisk together the flour, baking soda, powder and salt. Melt the butter in a small skillet, allow to 

cool.

2. Crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. Add the egg yolk, maple syrup and butter to the milk, whisk to combine the liquids.

3. Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems to thick. You want it to flow relatively slowly, but easily from a spoon.


4. whisk up the egg white until it is just set and relatively solid. Gently fold this egg white in to the pancake mix until just combined. If you mix too much here then you will loose the fluffiness of the pancakes.


5. Heat up your skillet, and rub the end of a butter stick over the cooking surface. When the butter is hot, pour in a scant 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a platter


5. Repeat with remaining mix.