And it might hit 60 degrees in Boston today! Finally an end to all this cold and miserable weather. To me, that is a reason to celebrate and tonight I am going out with a group of friends to The Vault in downtown Boston to see Jason Cardinal perform. Jason is a super talented one-man-band that we first saw perform in Newport, RI last summer. Check him out…you might see him on America’s Got Talent one day soon!
A new month with Beachbody means new promotions on some of their very best products. For the month of April don’t miss out on your opportunity to snatch up these very popular and effective programs, all including Shakeology of course 🙂
I own PiYo and it is one of the HARDEST workouts I have ever done. I never thought a workout using only body weight and low impact moves could be so effective but if you are looking to totally change the shape of your body and tone up this is the program for you!
If you are interested in any of these programs feel free to email me at ?emily.goodmanBB@gmail.com or leave a message in the comments section of this post. I would love to help you get started with a program to help you reach YOUR goals.
Today’s chicken salad recipe is adapted from one of my very best friends recipes. She is a new Beachbody coach on my team and is jumping right in helping others reach their health and fitness goals and I could not be more proud of her!!! This is a great healthy alternative recipe compared to store bought chicken salad and it uses NO MAYO! I promise you the consistency of the chicken salad you know and love is still there even without it.
For this recipe I used a store bought rotisserie chicken but you could boil chicken breasts and shred them or make pulled chicken in the crock pot for this as well. I also did not measure out the quantity of Greek yogurt and spices because this is a personal preference based on your tastes.
This makes a LARGE batch of chicken salad so when it came time to eat I measured it out in my red 21 Day Fix container and placed over a spinach and tomato salad with a side of balsamic dressing.
Leave me a message if you try this recipe out – I love hearing from ya!
- 1 cooked rotisserie chicken, skin removed
- Plain Greek yogurt, to taste (I used between 1 cup – 1.5 cups)
- Poultry seasoning, to taste
- Black pepper, to taste
- 3 celery stalks, diced into small cubes
- 1 cup of red grapes, halved
- Lemon juice (optional)
- Pull all of the cooked chicken off of the bones and place into a large mixing bowl.
- Add in plain Greek yogurt until you get a consistency you like.
- Add enough poultry seasoning and black pepper for your personal taste.
- Mix in the diced celery and grapes.
- Add a squirt of lemon juice (optional) for a little flavor boost.