Pesto Israeli Couscous with roasted chickpea & broccoli

• 4 cup small cut broccoli

• 1 15 oz can chickpea, drained and rinsed

• 1 Cup dry Israeli Couscous

• 2 Tbsp olive oil

• 1/4 cup grated parmesan or Pecorino cheese

• 1/2 cup pesto

  Preheat oven to 400 degrees. On a rimmed baking sheet place broccoli and chickpeas. Drizzle with olive oil and season with salt and pepper. Roast until the broccoli is tend and lightly browned. Flip mid way through.

  Cook Couscous according to package instructions. (I cook it in 1/2 chicken broth).

  Combine broccoli, chickpeas, and couscous and toss with pesto. Top with Cheese.

Balsamic Chicken Salad

Balsamic Vinaigrette

·       3/4 cup- Extra Virgin Olive oil

·       1/4 cup balsamic vinegar

·       1/2 tsp salt

·       1/4 tsp pepper

·       2 Tbsp minced onion

·       1 clove minced garlic

·       2 Tbsp honey

Combine ingredients, whisk until combined store in fridge up to 2 weeks.

Chicken Balsamic Salad

·       1 cup your favorite lettuce greens

·       3 oz chicken breast- baked

·       1/2 apple- sliced

·       shaved Parmesan

·       1/4 cup pecans

·       blue cheese crumbles 

Drizzle with Balsamic Vinaigrette.

Winter Salad

Go Green with this delicious salad

·       Green’s of choice, I love Arugula or Kale

·       4 oz goat cheese

·       1 honey crisp apple

·       ½ cup chopped pecans

·       ¼ cup craisins or pomegranates

·       Grilled chicken

Honey mustard vinaigrette

·       ½ cup olive oil

·       ¼ cup fresh lemon juice

·       2 Tbsp Honey

·       1 ½ tsp Dijon mustard

Mix well, Refrigerate after use.