4 servings

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Grilled Chicken:

• 2- 4 chicken breast grilled and sliced

• 2 tbsp olive oil

• 1 tsp dried rosemary, ground

• Dash of sea salt and pepper

 

1) In a small mixing bowl add olive oil, rosemary, salt and pepper. (My kids prefer when dried rosemary is ground, just put rosemary in a small spice blender and grind.

2) Rub oil mixture on raw chicken.

3) BBQ for around 25 minutes, or until fully cooked.

4) Slice chicken.

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Roasted Fingerling Potatoes:

• 1.5 lbs. fingerling potatoes, cut lengthwise

• 3 tbsp olive oil

• 1 tbsp dried parsley

• 1/2 tbsp fresh chives, chopped

• 1/8 tsp dried garlic powder or 1 clove fresh minced garlic

• Salt and pepper to taste (Himalayan salt* if possible)

 

1) Preheat oven to 425 degrees.

 

2) Let olive oil, parsley, and garlic sit in a small dish while you prepare the potatoes.  

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3) Wash and cut potatoes lengthwise. Toss potatoes in the oil mixture and spread them on a parchment-lined baking sheet. Sprinkle with salt and pepper. 

 

4) Roast in the oven for 30 minutes, flip after 15 minutes.  Potatoes should be ready and tender after 30 minutes. 

 

Dairy-Free Broccoli Salad:

• 1 head of fresh broccoli, cut bite-size

• 1/2 red onion, chopped

• 4-6 strips of cooked bacon (optional)

• 1/3 cup of golden raisins (optional)

• 1/4 cup sunflower seeds 

• 1/2 cup of vegan mayo

• 2 tbsp  white sugar

• 1 tbsp white vinegar   

1) In a small mixing bowl add vegan mayo, sugar and vinegar, mix.  

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2) In a medium bowl mix onion, bacon, raisins, sunflower seeds, then pour in the dressing. Add broccoli. 

Store in the fridge and serve cold. 

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