Avocado Chicken Salad

1.5-2 cups cooked shredded chicken

1.5 large avocados

Juice of one lime

1/4 cup plain yogurt

Cilantro

Pepper

Salt

Purple onion (optional)

I slightly adjusted this recipe from my friend, Sharon. Serve on toasted Ezekiel bread, pretzel bun, or as a dip with whole grain crackers, pita chips, even tortilla chips, veggies or spread on a tortilla. Play around with it and add salsa or pico for some kick or roasted corn or black beans for texture.

Sprinkle pepper on chicken. Add remaining ingredients and stir.

No Bake Energy Bites

Thinking about good nutrition for Daxon has made me think more about what I put in my own body, so I have been making an effort to eat clean. I've been replacing unhealthy desserts in my diet with these delicious balls made with more natural ingredients.

1 cup uncooked oatmeal 

1/3 cup chocolate chips (mini or chopped)

1/2 cup nut butter (I used fresh ground almond butter)

1/2 cup ground flaxseed 

1/3 cup honey

1/4 cup chia seeds

1 teaspoon vanilla

Combine all ingredients in a bowl. Using your hands, form into balls. Store in an airtight container in the refrigerator.

Pineapple Salsa Chicken

1 pound chicken breasts

1 jar salsa

1 can black beans (optional)

Diced zucchini 

1 can pineapple with juice or frozen pineapple chunks

Place chicken in crock pot. Pour salsa on top. Top with beans if using. Cook on high 4-6 hours or low 6-8 hours. One hour before eating add zucchini and pineapple with juice if needed.

Shred chicken and serve on your choice of tortillas (I use Ezekiel sprouted grain tortillas) as tacos or quesadillas with toppings such as avocado, sour cream, cilantro, extra salsa or poco de gallo.