Fig & Goat Cheese Stuffed Chicken Salad

When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows.  Neither does goat cheese.  While it isn’t the most paleo-friendly option, it sure is delicious!  This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!



2 chicken breasts

1 sprig thyme

1/4 cup goat cheese crumbles

6 fresh figs

2 plates fresh greens

1 pear – thinly sliced

1 Tbsp. honey

1 Tbsp. white balsamic vinegar

1 Tbsp. olive oil + a drizzle

Salt and pepper to taste

1.  In a small bowl, mix half of the goat cheese and two figs diced.  Place a small slit in each chicken breast to create a pocket.  Stuff with goat cheese and fig mixture and seal shut with toothpicks.  Season with thyme leaves, salt, and pepper and set aside.

2.  Lay fresh greens on two plates.  Top with pears, half of the goat cheese and remaining figs that have been halved.  Refrigerate until ready to serve.

3.  Whisk together white balsamic vinegar, olive oil, and honey and set aside.

4.  Preheat a drizzle of olive oil in a large frying pan over medium high heat.  Cook chicken while covered for 7-8 minutes per side.

5.  Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.

Simple Grilled Beet Salad

My beet-freak-ness has struck again! I had a meeting with an Arbonne consultant yesterday. She had a fresh produce box on her counter, and I brought up that I missed getting my fresh boxes. Before I knew it, I was walking out the door with makeup primer and a fresh bunch of beets!

Tonight, I am on my own for dinner, so I don’t feel bad making just a big salad (not that my fiancé would ever complain about it, he loves them too). Even better is that it gave me a chance to thin out some more of our garden’s lettuce, which is growing like a weed!

3 medium beets
1 head of lettuce of your choice- washed and chopped
1/4 cup walnuts
1/4 cup goat cheese (optional)
1 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
Salt & pepper to taste

Dressing Ingredients:
2 Tbsp. olive oil
1Tbsp. Orange juice
1 Tbsp. white balsamic vinegar
1/4 small onion cut into slivers

1. In a small bowl, whisk together all dressing ingredients except onions. When thoroughly mixed, add onions and set to the side.
2. Peel the beets and slice into 1/4 inch rounds. Beets will stain your hands and countertops. Gloves and bleach clean up spray are good ideas.
3. In a medium bowl, stir together the beets, olive oil, salt, and pepper.
4. Preheat the girl to medium high heat. Grill beets for 10 minutes per side or until they reach desired doneness.
5. While the beets are cooking, plate the lettuce and drizzle with dressing. Once beets are done, top your mound of lettuce with them and add walnuts and optional goat cheese.