Recipes

You can't fight the good fight on an empty stomach. Now that I'm moved out of the college dorms and have access to a real kitchen, I finally have the capacity to cook and bake! Here are some of my recipes. They are intended to be simple yet healthy.

Because my stomach cannot tolerate sugar, these recipes will be as sugar-free as possible. Feel free to try them and let me know what you think.

Enjoy!

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Avocado Chicken Salad

• 3 boneless, skinless chicken breasts (baked to your liking and shredded)
• 1 cup chopped fresh basil leafs (no stems)
• 4 large avocados
• 1/4 cup extra virgin olive oil
• 1/2 tablespoon kosher salt
• 1/2 tablespoon ground black pepper
• 1/2 fresh red bell pepper (chopped)
• 1 large lemon

Mix avocados, basil leafs, and olive oil until creamy and free of clumps. Add salt and pepper and mix again. Mix in the chicken until it is well coated and add the fresh red bell pepper. Zest the lemon over the chicken salad and stir.

Yields 6-8 servings.

*For chicken salad sandwiches, use sourdough bread.

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Sugar-free Berry Pretzel Salad

• 2 1/2 cups crushed pretzels
• 1 stick butter (melted)
• 8 ounces cream cheese
• 1 1/2 cup sugar-free whipped topping
• 3 ounces sugar-free strawberry gelatin mix.
• 1 1/2 cups fresh strawberries (cut in halves)
• 1 cup fresh blueberries 

Preheat oven to 400 degrees F. Mix pretzels and butter and pour into baking dish. Cook for 10 minutes and allow to cool.

Fold in whipped topping with the cream cheese and mix well. Spread evenly over pretzels and refrigerate immediately.

Dissolve gelatin in 1 cup of boiling water, then add 1 cup of cold water and stir. Refrigerate until gelatin starts to harden (about 2 hours). Add strawberries and blueberries into the gelatin and pour over cream cheese mixture. Refrigerate for 2 more hours.

Yields 6-8 servings.