Best Chicken Salad Ever

This recipe is modified from DashingDish and makes a single serving.

Ingredients:

1/2 cup	Chopped cooked chicken (about 2 oz cooked)
2 tbs	Plain non fat Greek yogurt
1/4 cup	Gala apple, chopped
1/2 stalk	Celery, finely chopped
1 tbs	Finely chopped red onion
Pinch	Salt, pepper and stevia to taste
1	Piece turkey bacon, cooked and crumbled
Optional:	1 tsp chopped pecans, 2 tsp chopped almonds
	Low carb wrap or lettuce wrap to serve

Method:
In a small bowl, combine chicken and all of the remaining ingredients. Serve as is, or on a lettuce wrap or low carb wrap of choice! 

Nutrition Breakdown

1	Serving
149	Calories per Serving
3 g	Fat
8 g	Carbohydrate
1 g	Fiber
5 g	Sugar
20 g	Protein

Paleo Samoas

Cookies:

• 2 cups blanched almond flour
• ½ cup unsweetened shredded coconut
• ½ teaspoon baking soda
• ¼ cup honey
• 1 tablespoon vanilla extract
• 1 egg
• 3 tablespoons coconut oil, melted

1. In a food processor combine dry ingredients
2. Pulse in wet ingredients until dough forms
3. Refrigerate dough for 30 minutes
4. Roll dough between 2 sheets of parchment paper to ¼ inch thick
5. Use a 2-inch cookie cutter to cut out rounds
6. Use a knife to cut holes in center of rounds if desired
7. Bake at 350° for 6-8 minutes
8. Cool cookies completely on baking sheet

Topping:

• 1 cup (6 ounces) dark chocolate chunks
• 1 cup coconut sugar
• ¼ cup coconut nectar
• ½ cup coconut milk
• ½ cup unsweetened shredded coconut, toasted

1. Melt chocolate over very low heat
2. Dip base of each cookie into chocolate
3. Place on parchment paper to set
4. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
5. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
6. Remove mixture from heat and stir in toasted coconut
7. Use a small spoon to drizzle caramel-coconut mixture onto cookies
8. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired
9. Place cookies in refrigerator to set, then serve

Makes 36 cookies

Paleo Tagalongs

• 2 cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoons vegan shortening
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup sunbutter
• 1 cup dark chocolate chunks

1. In a food processor, combine almond flour, salt and baking soda
2. Pulse in shortening, honey and vanilla until combined
3. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick
4. Chill dough in freezer for 20 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Press your thumb in center of each circle to make indentation
7. Bake at 350° for 4-6 minutes
8. Cool cookies for 1 hour
9. Place one teaspoon of sunbutter on top of each cookie
10. Freeze for 10 minutes
11. Melt chocolate over very low heat
12. Dip cookies in chocolate
13. Place on a parchment lined baking sheet
14. Freeze for 30 minutes
15. Serve

Makes 18 cookes

Taco Meatloaf

Gluten free, packed full of protein, and takes care of that Mexican fix! This can be made into mini meatloaves by using a muffin tin or prepared as regular meatloaf, as shown above. Serve with a salad or on a lettuce leaf.

Ingredients

1 lb	Lean ground turkey or lean ground beef
1/2 cup	Corn
1/2 cup	Black beans, drained and rinsed
1 tbs	Green chiles, chopped
2 tbs	Taco seasoning
1-3 pkts	Stevia (or 1 tsp baking stevia or 1 tbs sweetener of choice)
3	Egg whites
1/4 cup	Salsa (or taco sauce)
1/2 cup	Old fashioned oats
Topping:
1/2 cup	Reduced fat shredded cheddar cheese
3/4 cup	Salsa
Optional:	Plain low fat Greek yogurt or sour cream, or salsa for topping after baked

Heat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray, or line with silicone muffin cups.

Place everything except for the ground turkey in a large bowl, and stir to combine.

Add turkey and use hands to combine mixture thoroughly, but be careful not to overmix, or meat will get tough. 

Divide mixture among 12 muffin tins, (or place in a loaf pan for traditional meatloaf.)

Divide salsa evenly over each meatloaf, followed by shredded cheese. 

Cook until a meat thermometer inserted in the center reads 160 degrees, or until the meat is no longer pink in the center of the muffins, which takes about 35-40 minutes. Enjoy with a side of salsa or low fat Greek yogurt or sour cream!