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ABRUZZI CHICKEN

Simple September Dinner!

Chicken Abruzzi is a most delicious dish!!!  Our version includes grilled chicken breast in a savory broth simmered with cannellini beans, kale and garden vegetables. It is a great option for a late-August or September evening!!!

Honestly, the dish is very, very, very good! Crispy veggies floating in a delicious broth, near-raw kale and chicken breast with a no-nonsense sauce. The broth coating everything is “out of this world”. You can use grilled chicken or any leftover cooked chicken. Simmered veggies in broth are cooked but still tender. Add kale at the end and just stir into the vegetable mixture. Finally,  using organic cornstarch makes this dish gluten free.

Ingredients: (We recommend organic and free range ingredients!)

  • 4  boneless chicken breast, slice thin to serve
  • 3 garlic cloves, crushed & divided
  • 1/2 onion, diced
  • 1 small bell pepper, cubed
  • 3 cups chicken stock
  • 2 cups cannellini beans, rinsed & drained
  • 2 zucchini, diced
  • 3 cups kale, coarsely chopped
  • 1 tbsp cornstarch
  • 1 tbsp. olive oil, extra virgin
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tbsp. fresh thyme
  • 1 tomato, seeded and diced
  • Optional: pinch of Italian seasoning added to chicken coating
  • Optional: 2 tbsp. fresh lemon juice
  • Optional: 1 tbsp. Italian seasoning
  • Optional: Cooking spray

Method:

  • In a medium bowl, combine chicken, 1 crushed garlic clove, a pinch of salt and black pepper. Mix to coat the chicken. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add chicken and cook for 7-9 minutes per side or until cooked through. Transfer to a plate and set aside.
  • Return skillet to medium heat, add oil, remaining garlic, and onion,and saute for 1 minute, stirring once. Add zucchini, bell pepper, and saute for 3 more minutes, stirring once. In the meanwhile, make a slurry by whisking together, in a medium bowl, chicken broth, cornstarch, salt and ground black pepper to taste. Pour over vegetables in the skillet and add the beans. Stir, bring to a boil, reduce heat to low-medium and cook for 5 minutes. Remove from heat, add kale, tomato, thyme and optional lemon juice, stir again. To serve, spoon vegetable mixture in a soup or deep plate and place sliced chicken breast on top. Serve hot.

Store: Refrigerate vegetables and chicken separately for up to 3 days.

Note:

You can use any cooked chicken, grilled or broiled works great.  If using canned beans, you might need to add less salt. You may wish to exchange expeller pressed coconut oil for the olive oil.

Enjoy!

 

 

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on Facebook, follow us on Twitter, connect with us on LinkedInGoogle+ and find us on PinterestContact us if you have any questions or to set up a Free Consultation

 

Perfect Cauliflower Crust Pizza

Cauliflower Pizza Crust

Part of eating healthy is having a good source of healthy recipes on hand to help you cook not only what’s good for you but what tastes good as well. So we’ve decided to use our blog to share some deliciously healthy recipes with you. Be sure to check in with us regularly – more coming soon!

The Secret To Perfect Cauliflower Pizza Crust

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Crust Ingredients

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese or mozzarella
  • 1 teaspoon dried oregano
  • pinch of salt
  • 1/2 tsp minced garlic

Topping Sauce Ingredients:

  • 1 cup organic tomato paste
  • 1 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • salt and pepper to taste
  • 2 tsp extra virgin olive oil
  • optional for sauce: chopped parsley to taste
  • additional optional toppings: turkey bacon, onion, olives, diced tomato, cheese, diced sweet peppers, chives

 

Instructions

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. IF YOU HAVE A JUICER PUT A WHOLE HEAD OF CAULIFLOWER THRU JUICES AND SAVE PULP.  You will have about 4 cups.  Proceed to step 6 no boiling necessary.  Save juice for soups.
  6. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  7. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  8. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  9. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.  For sauce I use 1 cup organic tomato sauce with 1T minced garlic, 1t oregano and 1t basil stirred in.
  10. For topping I sauté 2 onions in 1T olive oil for 5 minutes.  Add 2c sliced mushrooms and sauté another 5 minutes.  Set aside to cool.  Steam or roast 2-3 cups fresh or frozen broccoli florets
  11. Spread tomato sauce on cooked dough. Cover with broccoli, then mushroom onion mix.  Top with goat cheese or mozzarella.  . Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  12. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts, make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Healthy Eating

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health, lifestyles and finances. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

New Live Free Group Richmond VA

PERFECT CAULIFLOWER CRUST PIZZA

Cauliflower Pizza Crust

Part of eating healthy is having a good source of healthy recipes on hand to help you cook not only what’s good for you but what tastes good as well. So we’ve decided to use our blog to share some deliciously healthy recipes with you. Be sure to check in with us regularly – more coming soon!

The Secret To Perfect Cauliflower Pizza Crust

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Crust Ingredients

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese or mozzarella
  • 1 teaspoon dried oregano
  • pinch of salt
  • 1/2 tsp minced garlic

Topping Sauce Ingredients:

  • 1 cup organic tomato paste
  • 1 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • salt and pepper to taste
  • 2 tsp extra virgin olive oil
  • optional for sauce: chopped parsley to taste
  • additional optional toppings: turkey bacon, onion, olives, diced tomato, cheese, diced sweet peppers, chives

 

Instructions

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. IF YOU HAVE A JUICER PUT A WHOLE HEAD OF CAULIFLOWER THRU JUICES AND SAVE PULP.  You will have about 4 cups.  Proceed to step 6 no boiling necessary.  Save juice for soups.
  6. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  7. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  8. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  9. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.  For sauce I use 1 cup organic tomato sauce with 1T minced garlic, 1t oregano and 1t basil stirred in.
  10. For topping I sauté 2 onions in 1T olive oil for 5 minutes.  Add 2c sliced mushrooms and sauté another 5 minutes.  Set aside to cool.  Steam or roast 2-3 cups fresh or frozen broccoli florets
  11. Spread tomato sauce on cooked dough. Cover with broccoli, then mushroom onion mix.  Top with goat cheese or mozzarella.  . Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  12. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts, make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health, lifestyles and finances. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation. 

EASY MANGO PUDDING

 

This 5 Ingredient Easy Mango Pudding is quite possibly one of the easiest (and healthiest) desserts you can make. It’s creamy, it’s flavorful and it’s ideal for a weeknight dessert when you’re yearning for a touch of sweetness without any added sugar. There is so much flavor in this pudding, we guarantee you’ll want to make it over and over again!

 

Ingredients: (We recommend organic ingredients!)

  • 1 large ripe mango
  • 1/2 cup creamy almond butter
  • 2 large Medjool dates pitted
  • 1/2 inch fresh ginger peeled
  • 1 can (5.4 ounces) coconut cream 5.4 ounces
  • unsweetened coconut flakes for garnish

Directions:

  1. Puree everything in a mini food processor until very smooth and creamy. Stop the food processor and scrape down the sides, if needed.

  2. Transfer the pudding to two serving bowls or glasses, garnish with coconut flakes and serve.

 

 

ENJOY!!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We

Marinated Roasted Vegetables

Tasty roasted vegetables with a sweet, smoky and herby taste. Good for the main course, with quinoa, brown rice, pasta or as a simple side dish.

 Ingredients (We recommend organic ingredients!) 

Ingredients 
Serves: 4 

  • 8 zucchini, peeled and diced
  • 1 eggplant, peeled and diced
  • 8 carrots, diced
  • 16 cherry tomatoes
  • 2 red onions, sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper, sliced
  • 8 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves, crushed
  • 1 teaspoon dried oregano
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peal (zest)
  • 1 pinch salt and pepper, to taste
  • 1 pinch of capsicum pepper powder for a little-added heat

Directions:

  • In a large bowl mix the zucchini, carrots, eggplant, tomatoes, onions and capsicum with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours and preferably overnight.
  • Preheat oven to 200 degrees C.
  • On a large roasting tray roast the vegetables uncovered for 20 minutes or until the tomatoes have split and the edges of some of the vegetables are starting to crisp.
  • Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 95 degrees C and continue cooking until vegetables are tender; turning every 20 minutes.

ENJOY!!! 

Recipe by Australia Allrecipes

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on Facebook, follow us on Twitter, connect with us on LinkedInGoogle+ and find us on PinterestContact us if you have any questions or to set up a Free Consultation

GREEK LEMON CHICKEN SOUP

 

Chicken Lemon Soup

A quick and easy 30 minute chicken soup, cozy and comforting! With cannellini beans for added protein and fiber, this is a very healthy variation on a classic recipe! And the added lemon juice is so refreshing and vibrant!

 

Ingredients: (We recommend organic ingredients!)

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 4 cups baby spinach
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill

Directions:

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.
  • Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.
  • Serve immediately.

 

ENJOY!!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation

A Winter Weight-Loss Detox Soup

 

Winter Detox Soup

You might be thinking that there’s no way a bright green bowl of pureed veggies can be filling and comforting enough for chilly weather, but this detox soup will prove you wrong.

This warming, hearty soup is packed with flavor and detoxifying stars like vitamin A, vitamin C, and fiber. Ingredients like sweet potato and turnip fill you up, onion and garlic add spice, and superfoods kale and spinach make sure you stay feeling your best all winter long. Blend up a batch and get ready to be pleasantly surprised.

 

Ingredients (We recommend organic ingredients!)

  1. 1 large onion, peeled and sliced
  2. 1 clove of garlic, peeled and crushed
  3. 1 turnip, peeled and chopped
  4. 1 medium sweet potato, peeled and chopped
  5. 2 cups vegetable stock
  6. 2 large zucchini, trimmed and cut into small pieces
  7. 1 bunch of curly kale, rinsed, dried and chopped
  8. Handful of spinach leaves

Directions:

  1. Saute the onion and garlic in a sauce pan with a little water or stock for 4 minutes. Add the turnip and sweet potato, and saute for a further 3 minutes.
  2. Add the rest of the stock, and simmer for 10 minutes.
  3. Stir in the zucchini and kale, and simmer for 5 minutes.
  4. Add the spinach in at the end, and simmer for another minute.
  5. Pour the soup mixture into the blender or food processor, and blend till smooth.
  6. Return to the saucepan with heat on low, and add some freshly chopped curly parsley to garnish.

ENJOY!!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation

A NEW YEAR’S BLACK-EYE PEA DINNER: Cooking up Good Luck

 

barbecued black-eyed peas

Assure good luck as you ring in the New Year, cook up this barbecued black-eyed peas recipe. You’ll love it’s smoky and rich flavor, as if it’s seasoned with bacon, but the flavors come from the chipotles in adobo sauce.

In America, it’s a tradition to eat black-eyed peas for good luck as we ring in the New Year. Just because they’re beans — a statement of fact, even though they are called “peas” — doesn’t mean they have to be boring. This barbecued baked black-eyed peas recipe is spi-cy (yes, that’s two syllables, because this is a Southern recipe and to emphasize that this will open up your sinuses). It tastes smoky and rich, as if it’s seasoned with bacon, but the flavors come from the chipotles in adobo sauce. We especially love it with grits, millet, or brown rice. Happy (almost) New Year to you and your family!

Ingredients (We recommend organic ingredients!)

  • 1 1/2 cups dried black-eyed peas, soaked overnight
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1/2 cup tamari or soy sauce
  • 1 cup canned tomato sauce
  • 1 large chipotles in adobo sauce
  • 1/4 cup agave nectar or honey
  • 1 tablespoon ground cumin
  • 1 teaspoon dried thyme

Directions:

  1. In a large stock pot, combine black-eyed peas with enough water to cover them by two inches. Bring to a boil over medium heat. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, until just tender, about 50 minutes to an hour. Drain beans, reserving cooking water.
  2. Meanwhile, in a sauté pan over medium heat, combine oil, onions, and bell pepper. Sauté until the vegetables soften, about five to seven minutes. Add garlic and cook until fragrant, about two minutes.
  3. Preheat the oven to 350°F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle chile, agave nectar, cumin, thyme, one cup reserved bean water, and three tablespoons olive oil. Puree until smooth, about 30 seconds.
  4. In an oven-safe sauté pan, cast-iron skillet, or two-quart baking dish, stir cooked beans, sautéed vegetables, and sauce until well incorporated. Bake uncovered for two hours, stirring occasionally.

ENJOY!!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation

SUPER HEALTHY CAULIFLOWER RICE TABBOULEH

 

Cauliflower “Rice” Tabbouleh

Delicious Tabbouleh Salad that is grain free using cauliflower rice. All the same lemon and fresh herb flavor with an added serving of vegetables!!!!

Why cauliflower rice?  It’s healthy and more available than ever before! We discovered that Trader Joe’s and other grocery stores now carry  Cauliflower Rice in the frozen section and the fresh produce section.  No need to rice it yourself!

Ingredients (We recommend organic ingredients!)

  • 1 large head of cauliflower or 12 oz cauliflower rice (approximately 2 cups)*
  • 1 cup chopped cucumber
  • ¾ cup chopped cherry tomatoes
  • ⅓ cup chopped red onion*
  • ⅓ cup chopped fresh mint
  • ⅓ cup chopped fresh parsley
  • Juice of 1 large lemon (about ¼ cup)
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Salt to taste
  • Lemon pepper to taste (optional)

Directions:

  • Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor. You can also use 1 package Trader Joe’s frozen Organic Cauliflower rice and heated in the microwave for 3 minutes.
  • Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
  • Whisk together lemon juice, vinegar, oil, salt and pepper. Pour dressing over vegetable mixture and stir to coat.
  • Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors meld.

Note:

We used red onion, although traditional tabbouleh contains scallions. You can use scallions in place of the red onion.  We just enjoy the stronger taste of red onion.

ENJOY!!!

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedingoogle+ and find us on PinterestContact us if you have any questions or to set up a Free consultation

SUMMER SALAD WITH CURRY CHICKEN

Everything you want from a meal-sized salad.  It’s fresh, bright, flavorful, and filling!!

Ingredients

For the salad:

  • 4 boneless, skinless chicken breasts (we recommend free range and organic ingredients)
  • 1 teaspoon refined coconut oil
  • Spring mix of greens of your choice
  • 1 red bell pepper, chopped
  • 1 cucumber, sliced
  • 2 cups fresh pineapple, chopped
  • 1 cup red onion, chopped
  • Sesame salt, to taste (optional)

For the spice rub:

  • 2  tablespoons curry powder
  • 1/2 tablespoon onion powder
  • 1 to 1/ 2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried parsley

For the dressing:

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 11/2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Directions

  • Combine the curry powder, onion powder, crushed red pepper flakes, sea salt, and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over.
  • Heat one teaspoon of coconut oil in a skillet over medium heat. Placed seasoned chicken breasts into the skillet and cook for about 10 minutes on each side until juice runs clear. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
  • While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and set aside.
  • Divide your greens, bell pepper, cucumber, pineapple, and red onion onto four plates. Top each with a portion of chicken. Drizzle a little creamy Dijon dressing over each salad and top with a sprinkle of sesame salt, if using.

 

 

THE LIVE FREE GROUP is a lively, energetic, integrity-based group of integrative health coaches bringing people together from all walks of life who want to seriously improve their health and lifestyles. We want you to know science has proven that poor health and degenerative diseases are preventable. You can achieve good health and you can maintain the changes made and have big results in how you feel and live. Please take a moment to subscribe to our blog, join our mailing list, like us on facebook, follow us on twitter, connect with us on linkedin, google+ and find us on Pinterest. Contact us if you have any questions or to set up a Free consultation

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