Kitchen Sink Salad

Hey Everyone! It's been a while since I posted a recipe so I have quite a few lined up from my talented cuzzie Taleen.  

So without further ado... I present to you The Kitchen Sink Salad!


It has basically everything in the fridge in one bowl...it's AMAZING trust me. Tangy, sweet and savory all in one bite! 😋
👍🏼
Ingredients:
🔸3/4 c chicken, shredded or thinly chopped
🔸2 handful of chopped romaine lettuce
🔸1/2 small apple
🔸1/2 small pear
🔸1/2 c cherry tomatoes
🔸1/2 c chopped sweet peppers
🔸1/4 c red quinoa
🔸1/4 c mixed chickpea, pinto and kidney beans
🔸1/3 c plain goat cheese

Dressing - Home-made Dijon vinaigrette:
🔸2 tbsp red wine vinegar
🔸dash of Himalayan salt
🔸1/2 tbsp dijon mustard
🔸dash of pepper
🔸juice of half a small lemon

This recipe is 21 Day Fix APPROVED!
1Y 1B 1P 1R 1G

Enjoy!!

xoxo Laura Jayne ♥

Zucchini Chips

So when I heard that the Fixate Cookbook was coming out and there was a sneak peek of some of the recipes on Team Beachbody I had to check it out!

Here is my 1st attempt at making the Zucchini Chips and it was a HIT!

• This makes 4 Servings

• 21 Day Fix Approved = 1 Green, 1/2 tbsp

• Prep Time 15 min.

• Cook Time 2 hrs.

Ingredients

2 large zucchini, very thinly sliced

1 Tbsp. olive oil

1/2 tsp. sea salt ( or Himalayan salt)

Directions

1. Pre-heat oven to 225° F.

2. Place zucchini slices in one layer between paper towels to help draw out liquid.

3. Line two large baking sheets with parchment paper.

4. Place zucchini slices on prepared baking sheets.

5. Brush zucchini with oil; sprinkle with salt.

6. Bake for 2 hours, or until golden brown and crispy.

7. Cool completely before serving.

I hope you enjoy this recipe and please let me know in the comments below if you have any healthy recipes you would recommend.

xoxo Laura Jayne ♥