2 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

2 cups chopped spinach

2 cups mixed baby salad leaves

1 cup cherry tomatoes

1 large avocado

1/2 cup crumbled feta cheese

1/4 cup toasted pine nuts

2 tablespoons whole chia seeds

Honey Mustard Dressing (see the following recipe)

  1. Slice the chicken breasts into thin, long strips and season well with salt and pepper.

    In a frying pan, heat the oil over medium heat; add the chicken strips to the pan and cook for 8 to 10 minutes, stirring occasionally until the chicken is nicely browned and cooked through. Set aside.

  2. In a large bowl, combine the spinach and baby salad leaves.

  3. Wash and cut the cherry tomatoes in half.

    Peel the avocado and cut it into slices, removing and discarding the center stone. Add the tomatoes, avocado, cheese, pine nuts, and chia to the bowl of salad leaves.

  4. Pour the Honey Mustard Dressing over the salad and mix everything together with clean hands so that all the leaves get dressed with the oil.

    Add the cooked chicken strips on top. Serve immediately.


2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon English mustard

1 teaspoon honey

Salt and pepper, to taste

  1. In a small mason jar, mix all the ingredients.

  2. Put the lid on the jar, and shake vigorously until well combined.

Super-Immunity Power Salad


1 large bunch organic kale
15 oz. can garbanzo beans
1/2 cup thinly sliced red onion
1 cup sliced strawberries
1 cup blueberries
1/4 cup sunflower seeds
1/4 cup hemp hearts
 {For the chia seed balsamic vinaigrette}
1/3 cup water
3 Tbsp. balsamic vinegar
1 clove finely minced garlic (or shallot)
1 Tbsp. chia seeds
1/4 tsp. salt


Make the dressing: in a bowl, whisk together all ingredients. The dressing will thicken a bit after sitting. (Tip: for an even smoother/thicker dressing you can pulse in a blender.)
Tear the kale into bite-size pieces. Place in a large bowl and lightly massage. Pour desired amount of dressing over top, and lightly toss to coat. (If you have any unused dressing, store in a covered container. It stores in the fridge for about 4-5 days.)
Rinse and drain beans. Add to kale.
Thinly slice onion, and strawberries. Add to salad with blueberries.
Sprinkle sunflower seeds and hemp hearts on top.
Keeps in the fridge for about 2-3 days.

Banana Chocolate Chia Pudding

Banana Chocolate Chia Pudding


1 large banana, very ripe
1/2 cup chia seeds
2 cups any milk (I used unsweetened almond milk)
1/2 tsp pure vanilla extract
2 tbsp raw honey or maple syrup
1 tbsp cacao powder


1 large banana, sliced
2 tbsp chocolate chips
2 tbsp cacao nibs


In a medium bowl, add banana and chia seeds. Mash with a fork until well combined. Add milk and vanilla extract; whisk until well mixed and no lumps appear.

Pour half into a glass container and cover. Add maple syrup and cacao powder to remaining half and whisk well. Pour into another container with a lid. Refrigerate both for at least 4 hours or overnight.

To serve: in 3 bowls or glasses layer equally both chia puddings with mix-ins.

Storage Instructions: Refrigerate assembled and covered for up to 5 days.