Yes, this is the lunch we made, real picture above! We all packed it up and ate lunch on the beach then took the kites for heights!
Watermelon Salad – if you have never tried this before…you’re missing out!
2 Tb white wine vinegar
1 lime zested and juiced
1/4 c extra virgin olive oil
1 red onion, THINLY sliced
4 c seeded watermelon chunks
1 c crumbled feta
1/4 c mint chiffonade
2 c baby arugula
6 c Quinoa
4 boneless skinless chicken breast
Add the vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 10 min as you prepare the rest of the salad. Add the watermelon, feta, mint and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.
Coach Kelly’s version:
I forgot mint, so – oh well! But it really does add a whole new excitement to your palette. Don’t forget the mint! 🙂 I purchased Bulgarian feta – very potent! New flavor for everyone and they loved it! I added only 1/4 of the onions to the dressing and gave it a shake, then served and used the rest of the onions as a part of the salad. I find that whole red onions is A LOT of onion. You choose. How we built it…add arugula first, then quinoa, chicken, top with watermelon, feta and all remaining items. We packed this and a piece of fruit for lunch and took it to the Lavender Farm, then headed to the beach and gobbled it up with our toes in the sand! Then we took the kites to flight…
Mediterranean chicken-(Great for big group and only one dirty pan) Brandie’s Version:
Ingredients: (feeds about 6)
Vidalia onion chopped (about 1/2-3/4)
3 cloves garlic minced
small container sliced mushrooms
big chopped tomato ( i have also used cherry or grape tomatoes)
jar of artichoke hearts
jar of sun-dried tomatoes (chopped or julienne cut)
1/3-1/2 cup chopped Kalamata olives
~1-2 pounds chicken (I tenderized breasts between wax paper then chop in bite size pieces)
bag of baby spinach
~2-3 tablespoons balsamic vinegar
fresh parsley (handful)
fresh oregano (handful)
fresh basil (I use a couple handfuls- I love basil:)
1. In large skillet, sauté chicken in olive oil. (put to side in another dish)
2. Add onions to pan for 3- 4 minutes, then add garlic for 1 minute more.
3. Add Mushrooms and sauté for 4-5 minutes more.
4. Add balsamic vinegar & toss in tomatoes, sun-dried tomatoes, olives and artichokes and stir for a few minutes.
5. Add chicken back into pan for a few minutes more.
6. Toss in Spinach and fresh herbs for 1-2 minutes
7. Garnish with more basil.
Serve as is or over pasta, rice, quinoa…Delicious the next day as well!
Coach Kelly’s version at the Cape Cod retreat – #CCR16
2 fresh Garlic cloves
16oz Jar of artichoke hearts (a mondo huge one!)
8 oz. Jar of Kalamata olives (pitted)
9 large sun-dried tomatoes (not in oil)
4 skinless boneless Chicken breasts – cubed
6 cups cooked quinoa (add about 1/4c olive oil to quinoa after it’s cooked and resting overnight)
10 cups fresh, raw spinach
Chop first 4 ingredients to make “salsa”, add to medium bowl, marinade overnight. Cooked chicken, add to bowl, rest overnight. Eat next day, layer: Spinach, Quinoa, Chicken breast, and then top with olive salsa! Done. We all packed this and some fruit into our Club Inhale Exhale lunch bags and took it out on the Bass River! When we got hungry, which wasn’t long into the trip, we pulled up onto a beach and ate. Who doesn’t want to do that!? We all dream about doing these things and most of us never make the time for it – come join us next year, it’s guaranteed to get you to make your dreams come true 🙂
Overnight Oats – great for kids and adults, “tastes like candy!”
1/2c unsweetened Almond milk
3/4 Tb chia seeds
2 Tb peanut butter
1 Tb honey
Cover, shake, refrigerate. In the morning, grab and go!
Try with cashew milk, or traditional milk or almond butter! We added fresh sliced bananas and pears to ours!