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In the Kitchen |

Summer Food for the Busy People

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Life is always buzzing with activities. Whether you have a family, pet, garden, or friends filling your time  -something that can easily go missed is healthy, delicious, and fresh foods. During our busy days, having staples in the fridge ensures that we don’t get to 9 pm, too tired to cook, too hot to turn on the oven and only capable of ordering pizza (or in my case Thai food)! These three “salads” are big savers for the budget, time and energy! 

CURRY CHICKEN SALAD - dairy-free gluten-free

Can of chicken breast (you can use any shredded chicken, I’ve been saving time and just using this from Costco) 


Curry powder

Grapes (substitute: cranberries, raisins, black currants)

Green onion (substitute: white onion)

1 stalk celery




In a medium bowl, mix shredded chicken,⅓ - ½ cup of mayo and 2 tablespoons of curry powder. Cut grapes into halves or fourths. Cut green onions in thin slivers. Add grapes and onions into chicken mixture. Mix all together. Salt and pepper to taste. If your salad is too dry you can add more mayo. 

Serve on bread, crackers or lettuce boats. 

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THAI NOODLE SALAD - dairy free, gluten free 


Rice noodles (i love these)

Fresh veggies any/all - peppers, zucchini, cucumbers, carrots, green onions.

Toppings either/both - crushed peanuts, sesame seeds

Herbs any/all - cilantro, mint, basil 


1 - 2 cloves garlic

2 T rice vinegar

2 T coconut nectar or agave

¼ cup lime juice

⅓ cup avocado oil


Cook rice noodles as directed. 

Chop, dice, slice, and shred your veggies however you want. (I like my carrots shredded and my peppers and cucumbers chopped. I dice my herbs and onions.) also this depends on how much time you have to spend cutting things. 

Mix up the sauce. Place all ingredients into liquid measuring cup. Blend with immersion blender or whisk. 

Combine all ingredients in one large bowl.

If you have meat eaters and a grill master in your house, toss a couple chicken breast or shrimp on the Barbie and give them a fresh squeeze of lime juice. They make a wonderful topping for this salad. 

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2 Tuna Cans

¾ cup Mayo

1 T Dijon mustard 

1/4 of an Onion diced

1 Celery stalk 



½ - 1 cup Dried Cranberries 

½ of a Lemon juiced or 2 drops of lemon essential oil


Place all ingredients in a bowl. Mix. Taste test, try not to eat it all. Serve on crackers, lettuce wraps or sourdough bread from the farmers market. 

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