Curry Cashew Chicken Salad

Why hello there! Shep and I just got back from a wonderful trip to Portland, ME. Seriously, this place is phenomenal. I think I happened to be there on the most perfect weekend (since I don’t handle cold weather well…) since it was in the 60’s and sunny one day and in the 50’s and drizzled a bit the next. I had bought myself a brand new umbrella to use, so I was even excited about the rain! (Thank you, Target, for always knowing my needs…)

Anyway, I wanted to take a second to talk about all of the reasons that Portland, ME is amazing. First of all, it is beautiful. It is right on the water, and just a beautiful city. Secondly, the people were so friendly. I made friends with someone in every store that I went in (yeah yeah…I know they were just trying to sell me something, but I am more likely to buy if I am running my mouth too much to notice the price tag…). Also, I don’t think we encountered a single chain restaurant–with the exception of Starbucks–in the entire city. The food was mainly locally sourced and absolutely delicious. Gluten-free was a “norm,” and no one looked at me like I had 18 heads when I asked to substitute menu items out for a more “Paleo” option. Actually, it seemed more like a standard way to order there. Plus, I had some amazing company on this trip. We went up there with Shep’s parents and had a wonderful time spending the weekend with them. I also met the extended family and enjoyed celebrating his grandmother’s 90th birthday! In conclusion…Portland, ME…you rock.

So what I wanted to talk about recipe-wise tonight are the “canoes” that we make to take for lunches. I know that I have been wired and programmed through¬† my 30 years of consuming food on this earth to think that lunch should be picked up and eaten with my hands. Since that is rather odd to do with a salad, we use other vehicles to make this happen. Our favorite of which is the cucumber canoe.

The cucumber canoe is great because not only are you able to pick it up and eat it with your hands, you may also fill it with delicious “salads” that you may typically eat on bread (or have eaten on bread, or still eat on bread). Plus, it has a fun crunch to it! We have put tuna, chicken, and crab salad in our canoes so far and haven’t been disappointed yet! Plus, it is so simple! All you have to do is cut the cucumber long-ways and use a spoon to scrape out most of the innards. We like to leave a little bit of the “meat” for taste and a bit of a refreshing “cool” taste.

The biggest road block that we came to when making these salads was the mayo. Thankfully, we came across Melissa Joulwan’s website that has made all of the recipes possible. Here is a direct link to her homemade Paleo mayo that is absolutely fantastic.

The second link of Melissa’s that I want to share is her firecracker tuna salad. This stuff is absolutely, positively, amazing. I’m pretty sure that Shep and I would be able to eat it every single week if we wanted. It is a perfect combination of tuna and spicy and the “coolness” of the cucumber really just pulls this whole meal together rather nicely. Anyway (I could rave on and on…), here is a direct link to her firecracker tuna salad!

So now I finally get to the recipe that I want to share this evening. It is a Curry Cashew Chicken Salad.



8 oz grilled and shredded chicken breast (We just used a salt and pepper rub for seasoning)

1 cup Curried Cashews-broken into small pieces (Disclaimer: I know that you are able to make your own Paleo friendly curry cashews and that it isn’t that labor-intensive, but Shep and I took the easy route. We bought them at Kroger on the natural food aisle..) (Shhhhh)

1/2 cup golden raisins

1/2 cup chopped green onions

1/2 cup chopped celery

3 tablespoons of mayo (or to taste)


Combine all ingredients in a bowl and mix well. Put into the cucumber and let sit overnight for the best flavors.


Voila! Deliciousness!


Crab Baked Avocados

Well, I decided to take time out of my crippling addiction to Candy Crush Saga and share one of my best recipes to date. I made this for dinner sometime last week, and even though it was a complete experiment, it was fantastic! Since there are a couple of different recipes and steps going on with this one, I won’t bore you with my incessant rambling and will just get to it.

Crab Salsa



1 lb jumbo lump crabmeat

1 cup chopped grape tomatoes

1 small diced red onion

4 stalks green onion

1 tbsp chopped cilantro

3 tbsp lime juice

2 tbsp white vinegar

1 tbsp Old Bay

1/2 tsp ground cumin

salt and pepper to taste


Add all ingredients to a large mixing bowl and season with Old Bay, cumin, salt, and pepper to taste. Cover and refrigerate until ready to serve.

Crab Baked Avocados


So then we decided to take an already delicious crab salsa and put it in a glorious avocado. Yes.


Crab Salsa

4 Avocados


Preheat Oven to 375 degrees F

Slice Avocados in half and remove pit. Spoon a little bit of the avocado out to make a larger opening to put in your filler.

Scoop in the desired amount of crab salsa into each side of your avocados.

Arrange on a baking sheet and bake for 7-10 minutes.

Remove from skin (we used a spoon and it was easily separated) and enjoy!!

Turkey Avocado Egg Muffins

So before I start this post, everyone needs to know that I have an avocado addiction. If I am able to find a way to put them in a recipe, I most certainly will. I am also big on trying to save money where I am able and not wasting food, so egg muffins have become a staple in our house.

For those of you that aren’t certain what an egg muffin is, please let me share and allow you to marvel at its simplicity. It is basically like a personal breakfast casserole baked in a muffin tin. Now I have a fondness for breakfast casserole because of my family’s Christmas routine. All of my sisters would hang out upstairs not able to see the tree until after we eat breakfast. The casserole takes approximately 45 minutes-1 hour…or approximately an eternity in kid time.¬† Now, this particular recipe does not have any dairy or bread involved, so it is different than what I would eat on Christmas morning, but taking out those ingredients does not compromise it at all. Plus, because it is baked in a muffin tin, the time involved is drastically cut down. Win-win!

So how in the world do egg muffins help you save money and not waste food? Well, let’s say that you have some meat that you purchased with the intention of creating some masterpiece, but whoops…you forgot that you already had plans to go out to dinner with a friend. Since you plan meals ahead of time (haha, in theory…), you don’t want this meat to go bad. So just throw it into the egg muffins and create a masterpiece. Basically you are able to create whatever you feel like in the little muffin tins similar to a make-your-own-omelet station. Plus, the egg muffins are a great way to have a make-and-take warm breakfast. Make them on Sunday and take them to work to reheat for the next couple of days.

Somewhere along the line I decided that I needed to ramble today. Sorry about that! Here is the recipe that I created for my most favorite egg muffins (plus look for a link below for the potatoes):



9 eggs
1 avocado
1 lb ground turkey
1/2 yellow onion chopped
1 tablespoon cilantro
1 teaspoon dry mustard
salt and pepper to taste


Preheat oven to 350 degrees F.

In a medium pan, combine turkey, onion, and cilantro and cook thoroughly. Set aside and let cool.

As meat is cooling, peel and dice your avocado.

In a mixing bowl, crack eggs and whisk them together with dry mustard, salt, and pepper. (optional: if you want a dairy substitute you may add coconut/almond milk at this step)

In a greased muffin tin, put the ground turkey mixture as the bottom layer (approximately 1/3 of each section), then layer the avocado on top of the turkey. Next you will evenly pour the egg mixture over top of your turkey and avocado. The mixture will come close to the brim. Bake for approximately 20 minutes (when the edges start to brown, you know they are done). Let cool for about 5 minutes, and then enjoy!

Nutrition Information (according to myfitnesspal’s recipe calculator):

Calories: 73
Carbs: 1
Fat: 6
Protein: 5
Sodium: 104
Sugar: 0
But wait!! What are those glorious looking potatoes in the background?? They are an amazing recipe from nomnompaleo! The link may be found here:

We did not do the fried eggs. Plus the fat we chose to use was coconut oil, and we used red pepper flakes instead of the Aleppo pepper. Amazing!