Time: 10  Minutes

​4 cups cooked, chopped chicken
1 cup chopped celery
1 cup grapes, halved
½ cup dried cherries
½ cup roasted pecans, chopped
1 cup mayonnaise or Greek Yogurt
½ tsp. salt
½ tsp. black pepper
​Optional: Chopped celery leaves

Time: 20  Minutes

1 bunch celery
1 lb. chopped tomatoes
3 Tbl chopped parsley
1 Tbl. olive oil
Pinch of sugar
4 garlic cloves, minced
Salt and pepper
Optional: 1  anchovy, rinsed and chopped

Time: 20  Minutes

2 Tbl. olive oil, divided in half               2 carrots
1 lb. green beans                                    1 tsp. salt
1/4 cup fresh basil                                  1/2 tsp. pepper
2 garlic cloves

​1)  Trim the green beans, mince the garlic and chop the fresh basil. Also, peel and thinly slice carrots with a peeler. 

2) Heat 1 Tbl. oil in a pan over medium heat. Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.

3) Toss in the carrots and green beans, stirring together with the garlic.  Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and green beans are becoming tender. 

4) Once the veggies are as soft as you want, remove the pan from heat. Stir in the basil, salt, pepper, and another tablespoon  of olive oil.

Time: 10 Minutes
​
1 banana
1 kiwi, peeled, halved
½ of 1 cantaloupe
1 cup almond milk
½ cup Greek yogurt
​
1. Break banana into smaller pieces, peel and slice kiwi in half. Slice cantaloupe in half, remove seeds and peel, cut into ½ inch chunks. 

2. Add fruit, almond milk, and yogurt to blender or food processor and blend until no pieces of fruit remain. Garnish with coconut flakes, nuts and seeds for an extra protein boost!