Abby's

Volume 9, Issue 4

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Page 18 | Abby's Magazine | www.AbbysMag.com SF SF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG Recipes Recipes Recipes Chicken Salad – 6-8 Portions 2 pounds chicken shredded 2 cups vegenaise 4 tablespoons almond slices 2 tablespoons dried raisins ½ pound veggie medley ¼ tablespoon Himalayan salt Add shredded chicken to a large bowl along with all the rest of the ingredients. Stir together until just combined. Ready to enjoy!!! ½ teaspoon black pepper ½ teaspoon Himalayan salt 2 tablespoons lemon juice 2 tablespoons cilantro chopped 1 tablespoon curry powder ½ cup organic green onion (diced ¼ inch) 2 tablespoons organic lemon juice 2 tablespoons organic olive oil ¼ tablespoons Himalayan salt ½ teaspoon organic chipotle seasoning ¼ teaspoon ground pepper 2 tablespoons lemon juice VEGGIE MEDLEY: Peppers, onions, and celery (diced ¼ inch) Roasted Cauliflower – 6-8 Portions 2 pounds cauliflower 3 tablespoons olive oil 1 tablespoon tamari 1 tablespoon minced garlic 1 tablespoon smoked paprika Mix all the ingredients in a bowl (except cilantro). Roast for about 35-40 minutes in a 350F, bottom oven, stirring from time to time. Garnish with cilantro at the end. Avocado Salad 5 pounds organic avocados (peeled, pitted, and diced – 1 inch) ½ cup organic cilantro (chopped) ½ cup organic mango (diced ¼ inch) ½ cup organic tomatoes (diced ¼ inch) In a medium bowl, combine avocados, onion, tomato, cilantro, and lime juice. Gently toss until evenly coated. Season with salt and chipotle seasoning. SF SF DF DF SF SF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V

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