It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Recent Blog Post
Roasted Corn, Asparagus, Chicken and Potato Green Goddess Salad
Prep Time: 10 min
Cook Time: 15 min
Ingredients:
- 1 cup frozen corn
- 1 cup asparagus, trimmed of woody ends and cut into 2” pieces
- 4 russet potatoes, peeled and small diced
- 2 cups cold rotisserie chicken, shredded
- 4 cups salad greens
- 1 avocado, medium dice
- 2 green onion, chopped
- ¼ cup fresh dill, chopped
- 1 cup Greek yogurt, plain
- ½ lemon, juiced
Directions:
Preheat the oven to 425 F. On a sheet pan, toss the potatoes, corn and asparagus with a little olive oil, salt and pepper. Roast in the oven for 15 minutes or until potatoes are tender but crisp. Set aside to cool. While everything cools, mix together green onion, dill, yogurt, lemon juice, salt and pepper. In a large bowl, toss together roasted veggies, avocado, shredded chicken and dressing. Serve over salad greens.
Other Ways To Prepare This Meal::
Plant-based: Omit the chicken, use non-dairy yogurt.
Kid-friendly: Serve the kids some chicken, potatoes and corn before tossing in dressing.
Wrap-it-Up: This makes a great wrap filling for lunch the next day. Just wrap up the salad with some greens and your favorite cheese and you are good to go.
It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
