Lightened Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps

I am always looking for an amazing chicken salad at the grocery store or restaurants in town, but I typically have no luck find one that I absolutely love. I recently made these Lightened Up Chicken Salad Wraps with ingredients I had in my refrigerator. Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long). I used leftover grilled chicken, but a great shortcut is to purchase a rotisserie chicken and chop it for easy chicken salad. I used my favorite chicken salad ingredients–pecans, red grapes, nonfat Greek yogurt and dill. This will be a summer staple that I keep in the refrigerator this summer. Here are some of my other favorite chicken salad finds:

Pineapple-Pistachio-Quinoa-Salad-678x1024Pineapple Pistachio Chicken Quinoa Salad by Layers of Happiness 

Avocado Chicken Salad

Avocado Chicken Salad from Simply Recipes


bacon-scallion-chicken-salad-7Paleo Chicken Salad with Bacon and Scallions by The Paleo Running Mama

Paleo Ratatouille

Paleo Ratatouille

I found a new cookbook, Sheet Pan Paleo, which is packed with 200 recipes and super easy steps. I love the idea of using a sheet pan for the majority of  your cooking. Since my family loves eggplant, I made the Paleo Ratatouille, which was a huge hit! The flavors are wonderful, and it’s great served as a side or main dish. With all of these recipes, just toss ingredients onto a pan; then roast, bake or broil! And clean-up? It’s a breeze! I don’t personally follow the Paleo diet, but many people seem to have a lot of luck with the diet, but all of these recipes for any healthy eating! This recipe turned out great!

Detox Shots

smoothie recipes

These green juice Detox Shots are an amazingly healthy way to start off your day. I made this with my favorite healthy ingredients, and all you need is 5 minutes. Place the ingredients in a blender and process until smooth. If you want the mixture colder or thicker add ice and for added protein, add protein powder. You can drink this as a smoothie/green juice or serve as Detox shots which is a fun twist to get vitamins and minerals naturally. I have had one shot or glass since Sunday, and two friends asked me today why my skin was glowing and looks so even colored. I wonder if it has to do with drinking these, but regardless, I fell energized and not sluggish and I know I am doing something wonderful for my body! For Health Benefits of Kale see my article on MindBodyGreen which has had 83,000 shares and my top benefits of blueberries can be found here.

5 Amazing Healthier Cookie Recipes

Trail mix cookies

If you are looking for something to satisfy your sugar cookie, check out these 5 amazing healthier cookie recipes starting with my recipe for Trail Mix Cookies on Fitness Republic and 4 others that I have tested and tried. These are great for those looking for flourless, Paleo, or to fill your child’s lunchbox. They also make a great afternoon snack and of course, dessert.


Paleo Chocolate Chip Cookie on Bakerita


Two Ingredient Cookies on Naturally Ella


Tofu Oatmeal Raisin Cookies via Ingredients, Inc.

Flourless Chocolate Cookies

Flourless Chocolate Cookies via Ingredients, Inc

Grilled Salmon Burgers

Grilled Salmon Burgers with a Twist

For Father’s Day this year, I am thinking about making these Grilled Salmon Burgers which is my MOST favorite new burger recipe. They are amazing, healthy and so easy! The most difficult part is taking the salmon off the skin, but here is how:

Place the fillet, skin-side down, on a chopping board. Coat the tail end in salt to give you a good grip and stop it from slipping. Holding from the tail end firmly use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Holding the end tightly, continue to cut along the length of the fillet, making sure not to cut through the skin; remove and discard the skin.  

Once you have the skin off, place the salmon in a food processor and make into patties. Make sure you follow my directions and allow them to set in the refrigerator for at least 2 hours. They are taste terrific served with my wasabi mayonnaise mixture made with Greek yogurt, low-fat mayonnaise and low-sodium soy sauce, but you can also serve these with tartar sauce or cocktail sauce. These were also great made a day ahead and reheated so enjoy!

4 Ingredient Passover Bars

4 Ingredient Passover Bars


I know I am flipping from Passover recipes to Easter recipes this week but with these two holidays this weekend, what can I do since I am celebrating both! I made these 4 Ingredient Passover Bars today and had to post them because they are great for anytime, anywhere and are gluten-free! You can use pecans, almonds or walnuts and your favorite type of chocolate chips. Don’t add any water to the batter; just mix well and pat down in the pan. I recommend using parchment paper for easy removal and slicing. Happy Passover and if you’re not celebrating, but looking for a flourless, gluten-free, grain free and dairy free recipe, here you go!

Hearty Lentil Soup

Hearty Lentil Soup

We are having soup week at my house this week with the freezing temperatures. My three kids actually love lentil soup and this Hearty Lentil Soup was a hit last night. This vegetarian version is so easy and super healthy. It’s perfect for lunch or dinner with a salad and a side vegetable (or crusty bread). Lentils are low in calorie and super high in nutrition! They are great for heart health, digestive health, cholesterol reduction and more. Lentils are also high in protein with 26% of the lentil’s calories attributed to protein. Lentils are also loaded with folate, fiber and iron. Lentils need no presoaking, and they cook in less than an hour (in some cases, under 30 minutes). Of all the kinds available, red lentils cook the fastest, because they are sold with their hulls removed. But they also provide less fiber than the black, brown, or green varieties, which come with their hulls intact. To store lentils, keep them a cool, dry place, and they will stay fresh for several months. Enjoy and happy New Year!

Moonbeam Bars and Energy Bar Cookbook Givewaway

Sales of energy bars have sky rocketed from moms on the go, home chefs, casual or endurance athletes, teens, and just about everyone. I  am so excited about the new book, Power Hungry, The Ultimate Energy Bar Cookbook, by Camilla V. Saulsbury as she challenges store-bought snacks with 150 fabulous homemade bar recipes. Her recipes are 100% soy free and highly adaptable for gluten free, vegan and even Paleo diets. In this recipe for Moonbeam Bars, the brown crisp rice base renders the bars light and crisp, while the additions of oats and protein power lend enough substance to stave off hunger for hours. Nut (or seed) butter adds depth and subtle natural sweetness, and of course a thin schmear of white chocolate, dark chocolate, or Greek yogurt coating tops things off in the most delicious way (you could leave it off…but why?).

I am giving away 3 copies! YES 3!! To win a copy of this cookbook, tell me your favorite healthy go-to snack. A winner will be drawn randomly on October 30th at 8 a.m.

For more chances to win do the following and leave a comment letting me know you did:

1. Like Ingredients, Inc. on Facebook

2. Follow Alison Lewis on Twitter

2. Follow Alison Lewis on Pinterest


  • I mean it when I say firmly compact the bars. Press, press, press, and then press again! Thirty seconds of effort will pay off with bars that hold together every time.
  • If you don’t want to use protein powder, you don’t have to; simply increase the total amount of oats by 2 tablespoons. Alternatively, you can add 2 tablespoons of flaxseed meal or 3 tablespoons of nonfat instant milk powder.


Tightly wrap the bars individually in plastic wrap.

ROOM TEMP: 2 days
FREEZER: 3 months in airtight container; thaw 1/2 hour




Prepare as directed but omit the cranberries; use any flavor nut or seed butter except peanut. Use 2 teaspoons finely grated lemon or lime zest in place of the orange zest. Add 1 tablespoon fresh lemon or lime juice along with the salt. Use the White Chocolate Bar Coating (see below).


Use almond butter for the nut butter and omit the cranberries and orange zest. Reduce the total amount of crisp rice cereal to 2 cups and to it add 1/2 cup unsweetened flake or shredded coconut, chopped. Add 3/4 teaspoon almond extract along with the salt. Use the Chocolate Bar Coating (see below).


Use any flavor nut or seed butter except peanut. Omit the cranberries and orange zest and add 1 teaspoon pure peppermint extract along with the salt. Use either the Chocolate Bar Coating or White Chocolate Bar Coating (see below).


Use any flavor nut or seed butter except peanut and omit the cranberries and orange zest. Reduce the total amount of crisp rice cereal to 2 cups and to it add 1/4 cup roasted macadamia nuts, chopped. Add 1 teaspoon pure maple extract along with the salt. Use the White Chocolate Bar Coating (see below).


Prepare as directed, but omit the cranberries and orange zest. Use an equal amount of lightly packed all-natural, sweetened chocolate protein powder in place of vanilla. Add 1 tablespoon natural, unsweetened cocoa powder along with the salt. Use the Chocolate or White Chocolate Bar Coating (see below).


MELT 1/3 cup semisweet, bittersweet, or natural white chocolate chips in a microwave or double boiler according to the package directions.

WHISK in 2 teaspoons virgin coconut oil until blended

SPREAD or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet.

REFRIGERATE for 30 minutes until the coating has hardened.

MAKES enough to coat one 8- to 9-inch pan of bars (double the recipe for a 9 by 13-inch pan)


8 Great Fall Recipes and Ideas: Happy Fall

I am looking forward to fall. It is still hot here in Alabama, but it just may get to into the 70’s this weekend.  I thought I would share some great looking fall recipes and ideas starting with my recipe for Lightened Up Pumpkin Dip. Here’s to a great fall of football, Halloween, pumpkins, tailgating and more!

Vegan Chocolate Chip Pumpkin Muffins via Averie Cooks

Pumpkin 7 Layer Magic Bars from Bakers Royale

Peanut Butter Caramel Shortbread Bars via Crazy for Crust

Fall Apple Sangria via We Are Not Martha

Pumpkin Spice Granola via Against All Grain

Quinoa Tabbouleh Wraps

With back to school in full swing, I try to come up with new ideas for school lunches for my kids. These Quinoa Tabbouleh Wraps are great for the kids as well as for those of us who take their lunch to work (or work from home). Place the tabbouleh in an airtight container and bring your tortillas separately. This recipe is also gluten free if you use gluten free tortilla wraps. One more great thing. This recipe can be halved or if you have leftovers, this is a great, healthy salad to have on hand.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.