Monthly Archives: August 2014

Whole Foods Copy-Cat Curried Chicken Salad

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I have to tell you that I am pumped about this recipe! Have you ever had the curried chicken salad at Whole Foods? It’s deeeelicious! One day I wrote down all the ingredients to attempt to remake it. Months later I have finally recreated it and I don’t know why I waited so long!

This recipe certainly isn’t as good as the real thing, but it’s close! It does not have any mayo, but I don’t miss the mayo at all. It has a pretty bold flavor, so if you like your chicken salad a little milder just reduce the spices and leave out the cayenne pepper. My favorite way to serve it is over spinach. It’s also great with crackers, in a sandwich, the options are endless ­čÖé

Curried Chicken Salad

  • 2 chicken breasts, shredded or diced
  • 4 green onions, chopped
  • 2 celery stalks, diced
  • 1/3 cup golden raisins
  • 1/2 cup almonds, chopped or slivered and toasted
  • 1/4 cup currants (optional)
  • 2 (5.3 oz) plain non-fat greek yogurt containers
  • 2 tablespoons honey
  • 2 tablespoons curry powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cloves
  • 1/8 teaspoon celery seed
  • dash cayenne pepper
  • salt and pepper, to taste
  • baby spinach for serving, if desired


  1. To make dressing combine yogurt, honey and spices in a medium bowl. Season to taste with salt and pepper.
  2. Stir in the chicken, green onions, celery, raisins, almonds and currants. Serve over a bed of spinach or in a sandwich or wrap.

Makes 5-6 servings.



Filed under Main dishes, Salads

Zucchini & Chocolate Chip Muffins

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I don’t have my own vegetable garden, but I am a weekly farmer’s market goer (as I’ve mentioned before). Zucchini has been plentiful and what better way to use them than in a sweet, cinnamon-y muffin! You could easily make zucchini bread with this recipe instead, but I love having nice pre-portioned muffins.

I have to say I don’t usually cook with vegetable oil, it’s not in my “clean food” category. But hey, neither is refined sugar! The original recipe that I tweaked quite a bit called for one cup of oil. Instead I used half a cup of oil and half a cup of unsweetened applesauce, works like a charm! It also called for two cups of sugar (yikes!), these muffins are still nice and sweet with one cup.

Zucchini & Chocolate Chip Muffins

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 3 eggs
  • 1/2 tablespoon vanilla
  • 3 cups whole wheat flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups zucchini, grated (about 1 large zucchini)
  • 2/3 cup chocolate chips (optional)
  • 1/2 cup pecans or nut of your choice, chopped (optional)


  1. Combine the first 6 ingredients (until vanilla) in a large bowl. Add the dry ingredients until just incorporated. Stir in the zucchini, chocolate chips and nuts.
  2. Evenly fill two greased or paper lined muffin tins, about half full, with the batter.
  3. Bake in a preheated 350 degree oven for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.

Makes approximately 24 muffins.

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Filed under Breakfast, Sweet indulgences

Southwestern Quinoa Stuffed Peppers



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Hello! I’m finally getting into a routine again after our new family member took over our lives! That means more home cooked meals and much happier puppy parents. Here’s a recent family┬ápic, Griffey is getting big quickly!

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Now on to the recipe … if you love stuffed peppers but get bored with the same old variety, definitely give these a shot! They are my new favorite for sure. I know it seems like there are a lot of ingredients but it’s only because of all the spices, I keep ┬átons of spices on hand so I never have to worry about it. Enjoy!

Southwestern Quinoa Stuffed Peppers

  • 4 bell peppers, halved and seeded
  • 3/4 cup quinoa, rinsed and drained
  • 1 1/2 cups water
  • olive oil
  • yellow onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can of corn, drained and rinsed (I actually use more like 3/4 of a can)
  • 1 can diced tomatoes
  • 1/2 cup cilantro, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 1 1/2 cups pepper jack or monterey jack cheese, shredded
  • optional garnish: avocado, sour cream and salsa


  1. In a medium sauce pot bring the quinoa and water to a boil. Reduce heat to a simmer and let cook until all the water is absorbed, about 15 minutes. While the quinoa is cooking prepare the peppers and place them cut side up in a large baking dish.
  2. In a large pan heat 1 teaspoon of olive oil over medium heat. Add onions and cook for a few minutes until they are softened. Add the beans, corn, cilantro, tomatoes and spices. Reduce heat to medium-low and stir well. Add the quinoa and 3/4 cup of the shredded cheese (reserve the rest of the cheese for topping the peppers). Stir until combined.
  3. Fill the peppers evenly with all of the filling. Cover the baking dish with aluminum foil. Bake in a preheated 350 degree oven for 40-50 minutes or until the peppers are softened and cooked through. (If you’re in a time crunch you could also cook them at 375 for 5 or 10 minutes less). Top each pepper evenly with the remaining cheese and put them back in oven for 3-5 minutes or until the cheese is melted. Let cool for a few minutes and serve.

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Filed under Main dishes