I owe you this recipe. A few weeks ago I went on a chicken salad kick, mostly because I love dill and this was an easy way to get in some protein without a ton of carbohydrates. I don’t like to put food into categories – I want to eat what I want when I want it, so chicken salad and tuna salad are often snacks in this house.
Like most of you, the weekends are for grocery shopping and meals are a moshposh until that happens. So we were looking at all the parts that we had in the fridge and tried to figure out what we could do with them – that’s where the cinnamon raisin bread in this recipe came into play.
Greek Yogurt Chicken Salad for Two
What You’ll Need
- 8 ounces of cooked chicken breast, cubed
- 1/3 cup plain Greek yogurt (I used 2% Fage)
- 2 tablespoons walnuts
- 1/3 cup grapes, chopped
- 4 slices of bread (I used Pepperidge Farm cinnamon raisin)
- 1 teaspoon of dill weed
- Oven or toaster oven
1.In a medium sized mixing bowl mix cooked, cubed chicken, Greek yogurt and dill weed. I had seasoned my chicken when I baked it, but it can be plain as well. Mix thoroughly.
2.Mix in chopped grapes. I quartered our grapes because they were large, but whatever size you prefer. Depending on the size of the bread or if you choose a wrap may not need to quarter them.
3.Mix in walnut pieces. I put my walnuts in a bag and used a meat tenderizer to break them into smaller pieces. I’ve found that using a knife can be a long process and dangerous if your knife isn’t sharp enough. If you have walnut or pecan pieces already you can skip this step.
4.(Optional) Toast your bread! For a hearty sandwich, I find that they can fall apart if there’s a lot in the middle, so toasting helps prevent this. I put my toast in the toaster oven for 2 minutes at 300 degrees. You may not need to toast for this long, again, it’s preference.
5.Add half of the mixture onto your toast and serve!
Nutrition for 1 serving: 372 calories, 10F/39.5C/37P
- Fats decrease without or with less nuts
- Carbohydrates change depending on bread/grain type
- Protein changes depending on amount of chicken
Currently, there are 10 jars of nut butter sitting in my cabinet.
1. Cinnamon Raisin Swirl from Peanut Butter and Company
2. Mighty Maple from Peanut Butter and Company
3. Nutella – yes, that counts, hazelnuts!
4. Unsalted cashew butter, store brand
5. Pumpkin Spice from Peanut Butter and Company
6. Extra Crunchy Skippy
7. Smooth Jif
8. Brownie Batter from D’s Naturals
and now, chocolate protein walnut butter and plain walnut butter
It started with an email from The Peanut Principle telling me about their year of sale or coupon, regardless, I sighed because 1. I have a lot of jars in the cabinet and 2. I didn’t really need to spend the money on more right now. JP and I were getting dinner ready and I asked him if he thought we would have time to try to make our own this weekend.
He immediately turned to the cabinet and grabbed a full bag of whole shell walnuts and said “could we use this?” Yep. Yep, we could.
So I looked online so see if there was any magic to making nut butter and you know what, there’s not. So we played around and gave it a go.
Here’s What You’ll Need
- Food processor
- 1 to 2 cup of nuts, unsalted
- optional – salt
- optional – protein powder, we used Chocolate Cupcake from PEScience
- optional – Hershey’s chocolate syrup
- optional – vanilla extract
- Pick your nut! I know, I know, but you need to decide what butter you want. I chose walnuts.
- If your nuts are already shelled, you can add between 1 to 2 cups to your food processor. If they’re not shelled, shell them and make sure that all the piece of shell and inner skin are removed.
- Pulse your food processor on chop for a few minutes before switching to grind. If your food processor doesn’t have multiple settings or has numbered settings you will want to processor the nuts until they are smooth. Scraping the sides every now and then to ensure that all pieces of what may be meal now continue to be ground down.
- When ground to desired smoothness, pour into a jar and store in the fridge.
To make protein infused nut butter
- Make the recipe above and divide in half then add 1 teaspoon vanilla extract.
- Once vanilla is blended in, add a scoop of protein of your choice slowly. We used chocolate frosted cupcake by PEScience, which will cause the nut butter to dry out slightly. I believe all powders would cause the nut butter to dry out though, not just the whey casein blend.
- To combat the dryness of added protein, add a little bit of water. I added 1/2 a tablespoon of water at a time up to about 2 tablespoons of water.
- To enhance the chocolatey-ness of the nut butter or because I wanted to add chocolate sauce… I added 1 tablespoon of Hershey’s syrup and blended.
Nutrition for a 28g serving of protein walnut butter using 100g of blended nut butter: 12.5F/3.6C/7.1P
I would wait until the next day to put add-ins into the nut butter because this gives the mix time for the oils to separate, which may help with mixing in the protein. Since it is naturally and minimally made, we have had to mix both butters before every use so that oils are mixed thoroughly.
My schedule this fall is pretty steady because I know which days are busy and which days I have down time. The days I have down time vary in what they’re filled with, but are pretty spread out. Tuesdays are pretty light: I eat, I workout, I do homework and sometimes when my Wednesday client can’t talk on Wednesday, we talk on Tuesday.
Last Tuesday, I had a pretty light day and while it’s nice to not have to be “go-go” all the time, the down fall of being a “go-go” person is that you can’t decide what to do with yourself when you do have down time.
I thought I would go out and read with a cup of coffee, but I didn’t really want to spend the money on coffee knowing we have a solid collection in the pantry. I figured I just wanted to get outside, it didn’t necessarily need to be physically out near other people. So I went for a run outside and looped the area.
Later in the day I still wanted a drink, but I didn’t want to go out for it. After some searching on Pinterest and knowing what I do about lattes, I made one for myself at home on the stove.
So if you have about 10 minutes and don’t want to leave the house this fall, or worse, get snowed in this winter – this may be a fun pick-me-up. It’ll also save you some money and calories as we head into pumpkin, maple, gingerbread season!
Here’s some variations we’ve tried and how to make them.
Blueberry Caramel Latte
This was the first one I made to see if I could even make these stove top. I looked at a few recipes and played with the ratios, so here’s what worked.
What you’ll need
- Blueberry coffee
- Caramel topping
- Milk or milk alternative
- Small pot
- Brew your coffee a little stronger than normal. I filled my coffee pot to the 4 cup line and used 1/4 cup of grounds.
- While your coffee is brewing measure out 2/3 cup of milk or milk alternative and warm up on stove top using low to medium heat. I used unsweetened cashew milk for my milk because that’s what I had on hand.
- While the milk is warming up whisk in 2 teaspoons of caramel sauce.
- When milk is up to temperature add half of the coffee and whisk together.
- Pour in your favorite mug, top with whip cream if you want and drink.
Nutrition for Blueberry Caramel Latte: 1.5f | 13c | 1p or 70 calories
*nutrition varies based on milk/alternative and flavor add-ins
Hazelnut and Honey: Substitute blueberry coffee for hazelnut and caramel topping for 1tsp of honey.
Pumpkin Spice: Substitute flavored grounds for unflavored, cinnamon or pumpkin and use pumpkin pie spice blend to taste, 2T of canned pureed pumpkin and either 1tsp honey or caramel sauce.
I’m still playing with combinations, but check out Pinterest for other ideas!
What happens when I find things in the pantry I forget I had? I start skimming through Pinterest so I can make it a fun consumable and get it out of the pantry. Today’s adventure was with a can of pumpkin puree. In the fall I always have a can on hand and I won’t lie I was surprised when I found a can today. After going through some pins, I got an idea of the basis for a protein bite or protein ball, let’s be real though, 5g of protein doesn’t make something a protein snack. It does, however, support the well rounded nutrition in a snack, but I just can’t call it a protein ball.
So with a can of pumpkin, some protein and a canister of oats I made some magic in the kitchen.
What You’ll Need
- 120g or 1.5 cups of oats
- 264g of canned pumpkin
- 1 scoop of protein – I used a sample of Sun Warrior vanilla vegan protein
- 30g of 1/4 cup of unsweetened coconut flakes
- 3T of Splenda
- 2tsp of vanilla extract
- a few dashes of cinnamon
- In a medium mixing bowl, weigh out your oats.
- In the same bowl, weigh out your canned pumpkin. I added pumpkin a little at a time until the oats were sticking together.
- Mix in Splenda, cinnamon and vanilla extract. I added cinnamon a little at a time until I got the taste I wanted. At this point it tastes like an unsweetened pumpkin pie mix.
- Add in protein powder. As I’m using up the pantry, I used a sample of vegan protein powder. You can use any protein powder. A basic flavor may be best like cinnamon roll, vanilla or snickerdoodle. I don’t think there would be an issue using whey, casein or a blend. *If you find that the casein or blend protein makes the mix hard to combine, add a tablespoon or water or two.
- Using your hands, mix in coconut flakes.
- When thoroughly combined roll into a ball and divide into your preferred servings. I wanted to keep the macros under 30g of carbohydrates per serving, so I made 5 equal larger portions.
- After weighing out the total serving fell free to make into small pieces. Each larger portion made 4 pumpkin and oat bites.
- Chill to keep fresh. Because these are a no bake, minimally additive food, please keep in mine that they may mold if kept too long.
Of course before I could chill the container, JP felt the need to take one to try – a row of 4 was a serving. I put pumpkin spice peanut butter on mine, but you could have them plain or with a different nut butter. JP and I agreed they tastes like an unsweetened version of pumpkin pie. Cinnamon and vanilla was subtle, but tasty.
Macros per serving without peanut butter: 5.9F/22.4C/7.6P
I hope you enjoy!