Wow, it has been too long since I’ve written a blog post! While we’re already nearly two months into the new year, one of my goals this year is to get back on track with regular blog posts, so stay tuned.
Life has been crazy busy the past few months! To catch you up quickly…
I got engaged!!!
Wedding planning is in full swing!
We launched two new Nutrition Programs!
I’ve been helping clients get really healthy and feel great!
Tate (aka the fiancé) and I moved out of the city and into the ‘burbs!
And now that we’re finally about settled in our new home, I’m back to cooking healthy meals and sharing recipes and health tips with you. First up, this super delicious Lemony Chickpea and Chicken Salad. It is so quick and easy for a weeknight dinner (which I now need because my commute has doubled with our move!) and the leftovers are perfect to take to work for lunch. It packs protein, fiber, and antioxidants to keep you energized, full, and provide protection for your cells. Enjoy!
Lemony Chickpea and Chicken Salad
- 3 tbsp. olive oil
- 1 tsp. lemon zest
- 3 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 c. cooked chicken, shredded (deli-roasted rotisserie chicken is a great quick option)
- 1 c. slice English cucumber
- 1/3 c. chopped fresh parsley
- 1 (16 oz.) can chickpeas, rinsed and drained
In a large bowl, whisk together olive oil, lemon juice, and next 3 ingredients. Add chicken and remaining ingredients, tossing to coat. Top with zest. Cover and chill 15 minutes.