Chicken Mac Salad

yummyaddiction.com.....there are no rules for this salad – you can always add more of any ingredient if you feel there isn’t enough. Just have fun playing around with the flavors!

Heartweed": you know we are wheat free around here so there are some in this recipe about options. :) 

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni (Hw-: I have been using a rice flour pasta -tinkyada that taste better -to me-than wheat based) There are also  buckwheat options. 
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles (hw: most pickles contain wheat based vinegar -caution) 
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives

For the dressing:

• 1/2 cup mayonnaise (Hw: I make my own) 
• 5 tablespoons milk (HW: probably could omit for dairy free option or use canned coconut milk)
• 1 tablespoon white wine vinegar (Hw: white vinegar is made from wheat, I would suggest coconut or apple cider vinegar)
• 1 teaspoon Dijon mustard (Hw: Eden foods make a yummy apple cider based dijon) 
• 2 teaspoons sugar (Hw: honey, maple syrup) 
• salt and freshly ground black pepper , to taste

1. Cook pasta. Drain. 
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Apple and Sweet Potato Bake

from livesimplyme

Ingredients

• 2 cups sweet potatoes, peeled and chopped
• 1 cup chopped apples
• 2 TB pastured butter, cubed
• 2 TB raw raw honey
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt

Instructions

1. Preheat the oven to 400º.
2. Add the apples and sweet potatoes to a baking dish or cast iron skillet (like this). Top with honey, cinnamon, nutmeg, and pinch of salt. Toss the ingredients together. Add the cubed butter to the top of the mixture.
3. Cover with foil or a foil alternative and bake for 25 minutes until the potatoes are soft.
4. Serve Warm.