So, I’ve totally been lagging on my meal planning for the past few weeks. The day after preschool ended for the year, we packed up our bags and surprised our 4 year old with a week long trip to Disney World! We had the best time and it was so fun seeing Disney through her eyes. We all agree though, Florida humidity is not our thing. Our endless energy girlie was begging for a stroller about an hour in to the first day. And I drank so much water and Gatorade (I never drink Gatorade, but wanted extra electrolytes) in an effort to keep hydrated. Anyway, we got back and the week after was a little chaotic. Getting a kiddo back to Mountain time was trickier than we thought. But we powered through. And this week…well, I just forgot to post. So here’s a recipe instead.
This recipe has a ridiculously LOONG name, but it’s delicious. I saw it in Clean Eating Magazine and knew it would be great for lunches. My only swaps…regular cabbage instead of red. I’m just not a huge fan of red cabbage. This is an amazingly refreshing salad. I think it would be great at barbecues–omit the chicken and it’s like a mayo free slaw (greek yogurt is used in the dressing). You can find the recipe here:
Chicken and Shredded Carrot Salad with Raisins, Jicama, and Citrus Yogurt Dressing (That’s seriously the name of it). I packed it into Tupperware, and put the dressing into my little condiment cups and salads were ready for the week. Hope you enjoy. Disclaimer: Clean Eating Magazine pictures is way prettier than mine with the red cabbage. But you get the idea. :).