Peach, Gorgonzola Cheese, and Chicken Salad is mouth-watering and packed with delicious nutrition!
Fit Friday! Fit Friday!! Fit Friday!!! IS here with Nichole from Pure Clean Fitness! ? Keep reading to get your healthy recipe, Peach, Gorgonzola Cheese, and Chicken Salad AND Healthy School Lunch Ideas from Nichole!
Peach, Gorgonzola Cheese, and Chicken Salad is even more mouth-watering when you add some of our favorite Raspberry Balsamic Vinaigrette !
We love salads… it’s a tasty way to get plenty of greens and we love to combine savory and sweet together! Have you tried fresh peaches, gorgonzola, and basil together?! It’s like a party in your mouth! Soooooo good.
You’ll be an instant fan the second you try it too!
Some of our other favorite salads combinations this time of year are. . . Apple, Roasted Butternut Squash, Pepitas Salad, Artichoke, Sun-dried Tomato, Hummus Salad, and Apple Cucumber Tossed Salad!
It is that time of year again….school!!!! I have plenty of friends that aren’t super excited about this prospect, they love the freedom of summer. I am not one of those people. I am one that needs structure and routine. I like a schedule, it makes me happy and brings a little peace to my soul.
Miss Nichole’s Healthy School Lunches. . .
Along with back to school comes packed lunches. We do packed lunches for a couple reasons; 1) I have an allergy kid so it is necessary and 2) it gives my other kids more options and/or healthier options. Along with there lunches getting back on track I have found that it gets the rest of the house back on track with food and lunches. No longer having a leisurely breakfast followed up with snacking until lunch, a whatever lunch, followed up with snacking until dinner, a thrown together dinner because I am mentally spent by then, and finally snacking until bed. We are back on track with breakfast, out the door, hopefully a healthy lunch, home to a snack that is sometimes healthy and sometimes not so much, and generally a planned out dinner. Structure!!!
So, let’s talk lunch today. Ideas on healthy lunches that my kids will actually eat and that I have time to get ready.
2) Incorporate all the food groups. It is much easier to pack a lunch of carbs, I know. But I also know that my kids aren’t going to function at their best that way.
3) Teach your kids early to help. This may mean a lunch packing station in the mornings getting everyone involved in a one aspect or another or having your older kids pack their own knowing that you have given them healthy options.
4) Encourage hydration, and know that it doesn’t have to be a sugary drink. 100% juices are better than kool-aid and even better is the little bottles of water.
5) Don’t make it too unique. There are plenty of things that my girls love to snack on at home, they don’t even pull them out of the lunch box at school. They don’t want to be the weird kid.
The reality is that you can pack a healthy lunch full of cute ideas from pintrest but it still comes down to the choices that your kids make when lunch time rolls around. If they are learning all of these things at home with other meals, if you make it something they like and not just something that is good for them, and if you are a good example all of this will come together.
Peach, Gorgonzola Cheese, and Chicken Salad is packed with all kinds of healthy, flavorful nutrition!
We hope your Friday is fabulously fit!
Nichole, Ruthie, and Madeliene
- 3 cups spinach
- 1 cup cooked chicken breasts, thinly sliced or shredded
- 1 fresh peach, thinly sliced length-wise
- 1/4 purple basil, I used the flowers of the basil
- 1/4 cup gorgonzola cheese, chunked
- sprinkle coarse sea salt for serving
- 1 cup raspberry balsamic vinaigrette
- Raspberry Balsamic Vinaigrette:
- ¾ cup balsamic vinegar
- ¼ cup dijon mustard
- ½ cup sugar
- 2 teaspoons shallots, minced
- 1 cup raspberries, preferably fresh
- ¼ cup water
- 2 cup extra virgin olive oil
- salt and pepper to taste
- Divide spinach between 2 serving plates.
- Divide remaining ingredients between plates.
- Raspberry Balsamic Vinaigrette
- In a small saucepan over medium high heat, add berries and water; bring to boil, reduce to simmer until thickened and sauce-like consistency. (approx 8-10 minutes)
- Strain raspberries through a fine meshed strainer to remove seeds, gently press to release all juices; set aside.
- In a blender add raspberry puree, mustard, sugar, shallots, and vinegar until blended and aerated; approx 2 minutes.
- Slowly drizzle in oil while blending, to form an emulsion.
- Season with salt and pepper to taste.
- Serve with salad.
- (Leftover will keep well fridge for 3-4 weeks)
- Sprinkle with sea salt and serve with Raspberry Balsamic Vinaigrette.