Honey Mustard Dressing (& Green Salad with Crispy Chicken Strips)

Homemade healthy honey mustard dressing (perfect for a main dish meal with served over greens and crispy chicken strips!) --- The Nourishing Gourmet

Spicy mustard is blended with honey, olive oil, apple cider vinegar, and seasonings to make a homemade Honey Mustard Salad Dressing. This healthy salad dressing makes a perfect meal on a summer day when tossed with fresh greens and crispy chicken strips!

The key to a good salad is a great dressing. I really didn’t enjoy salad until a few years ago. I never cared for the bottled dressings and a huge bowl of vegetables with nothing on them wasn’t very appealing either.

When I first had a salad with chicken and a good dressing I realized how amazing salad could be! I was hooked after the first bite. There was nothing bland or boring about it. Since then I have been a huge salad fan. Kimi’s cookbook “Fresh: Nourishing Salads for all Seasons” is a favorite of mine. If you ever lack inspirations it is the way to go.

This simple homemade honey mustard dressing is easy to make with ingredients you probably already have in your pantry. My nourishing “Chick-fil-A” strips add protein that is needed to make this salad a meal, plus who doesn’t like chicken strips once in a while? I like to make a several batches ahead of time to keep in the freezer. When I make this salad all I need to do is reheat them in the oven or toaster oven.

Homemade healthy honey mustard dressing (perfect for a main dish meal with served over greens and crispy chicken strips!) --- The Nourishing Gourmet

Honey Mustard Dressing

  • 3/4 cup olive oil
  • 1/2 cup yellow mustard
  • 1/2 cup raw honey
  • 1/4 cup apple cider vinegar
  • 1 tsp unrefined salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic powder

Directions:

Place all the ingredients in a jar. Using an immersion blender, blend until the dressing in emulsified. You can also mix the dressing in a blender.

Salad 

  • 2 heads red leaf lettuce, roughly chopped
  • 1 recipe chicken strips
  • 4 ribs celery, thinly sliced
  • 1/4 red onion, thinly sliced
  • Freshly ground black pepper (optional)

Directions: 

Toss the lettuce, celery, and onion together. Top each plate with sliced chicken strips, honey mustard dressing, and freshly ground black pepper.

Honey Mustard Dressing
 
 
Ingredients
  • ¾ cup olive oil
  • ½ cup yellow mustard
  • ½ cup raw honey
  • ¼ cup apple cider vinegar
  • 1 tsp unrefined salt
  • 1 tsp freshly ground black pepper
  • ½ tsp garlic powder
Instructions
  1. Place all the ingredients in a jar. Using an immersion blender, blend until the dressing in emulsified. You can also mix the dressing in a blender.

Honey Mustard Dressing and Salad
 
Serves: 4
 
Ingredients
  • 2 heads red leaf lettuce, roughly chopped
  • 1 recipefried chicken strips
  • 4 ribs celery, thinly sliced
  • ¼ red onion, thinly sliced
  • Freshly ground black pepper (optional)
Instructions
  1. Toss the lettuce, celery, and onion together. Top each plate with sliced chicken strips, honey mustard dressing, and freshly ground black pepper.

What is your favorite salad?

Paleo Teriyaki Chicken (Soy-free!)

This delicious teriyaki is so flavorful - and without soy sauce or any soy products!

With a punch of flavor from fresh ginger, garlic, and cayenne pepper, this delicious teriyaki chicken is soy-free, gluten-free, and paleo-friendly too. We were pleasantly surprised to find that even without our beloved soy sauce or tamari, you can make a lovely teriyaki chicken! I like to pound the chicken flat, and then pan fry it, so that it cooks up very quickly and also gets a lovely browned crust on it. Yum!

Coconut Aminos and why you shouldn’t substitute it one-for-one for soy sauce

The secret to making a teriyaki chicken without soy is using Coconut Aminos. Coconut Aminos is made out of the coconut sap from coconut blossoms. This product is kept raw, and mixed with salt after it’s been aged. It is not the same as soy sauce or tamari, but makes a good base for teriyaki. We really love tamari (the gluten-free soy sauce), and wouldn’t consider it at all a one-to-one substitution. However, I kept having people suggest swapping out Coconut Aminos for the tamari in my teriyaki recipes (We love teriyaki, as demonstrated in this Easy 3 ingredient Teriyaki Chicken Recipe, Chicken Wings, and this lovely Gluten-Free Teriyaki Sauce). This is something I would NOT encourage. Why? Coconut Aminos is already sweet, and has a very different flavor profile.

Because of that, I decided to create a recipe just using the Coconut Aminos, so that everyone who needs a soy-free recipe can have the best recipe possible.

Notice that this recipe doesn’t contain any added sweetener. That’s because Coconut Aminos is already sweet in flavor. Also notice that I’ve really ramped up the flavor with ginger, garlic, and even toasted sesame oil. While you can make a delicious gluten-free sauce using only a couple of ingredients when using tamari, we feel that coconut amino based teriyaki really benefits from the addition of ginger and garlic. The end product is quite delicious!

I hope you enjoy it as much as we do!

Notes on ingredients:

Here is the Coconut Aminos we used.
Here is a delicious example of Toasted Sesame Oil
To pound out your chicken, use something like this .

Paleo Teriyaki Chicken

Serves 4

Ingredients:

  • 1 pound of chicken thighs (or breasts, we used thighs)
  • ½ cup of coconut aminos
  • 2 heaping teaspoons of finely grated ginger
  • 1-3 garlic cloves
  • 1-2 teaspoon toasted sesame oil
  • Pinch of red pepper flakes or cayenne pepper
  • 2 tablespoons of fat of choice (coconut oil, tallow, avocado oil, etc.)

Method:
Flattened, Pan-Cooked Teriyaki

1. Place a chicken thigh between two pieces of parchment or wax paper, and pound methodically, and evenly to ½ inch thick. Repeat with the rest of the thighs.

2. Combine the rest of the ingredients, EXCEPT for the fat of choice (taste-test, and adjust as needed, before pouring over chicken). Pour over chicken, and let marinate for about 20-30 minutes.

3. Heat a cast iron pan over medium heat until hot, and add fat of choice. Add the thighs to the pan, and cook until you can see that the sides of the chicken is cooked, and the bottom of the chicken is browned. Flip over and cook the other side, until the chicken is cooked through.
Enjoy!

No-Pound Baking Method:
1. Place the chicken thighs and the marinade ingredients together in a baking pan. Toss to coat the chicken, and then let marinate for 20-30 minutes.

2. Preheat the oven to 375F. Make sure that the chicken is not touching each other, and place in the oven, and cook for about 35 minutes, or until the chicken is cooked through.

Enjoy!

Paleo Teriyaki Chicken (Soy-free!)
 
Serves: 4
 
This delicious teriyaki chicken recipe contains no soy, but is full of flavor! Even my soy sauce loving kids enjoyed it a lot.
Ingredients
  • 1 pound of chicken thighs (or breasts, we used thighs)
  • ½ cup of coconut aminos
  • 2 heaping teaspoons of finely grated ginger
  • 1-3 garlic cloves
  • 1-2 teaspoon toasted sesame oil
  • Pinch of red pepper flakes or cayenne pepper
  • 2 tablespoons of fat of choice (coconut oil, tallow, avocado oil, etc.)
Instructions
  1. Place a chicken thigh between two pieces of parchment or wax paper, and pound methodically, and evenly to ½ inch thick. Repeat with the rest of the thighs.
  2. Combine the rest of the ingredients, EXCEPT for the fat of choice (taste-test, and adjust as needed, before pouring over chicken). Pour over chicken, and let marinate for about 20-30 minutes.
  3. Heat a cast iron pan over medium heat until hot, and add fat of choice. Add the thighs to the pan, and cook until you can see that the sides of the chicken is cooked, and the bottom of the chicken is browned. Flip over and cook the other side, until the chicken is cooked through.
  4. Enjoy!

Paleo Teriyaki Chicken (Soy-free!)
 
Serves: 4
 
Ingredients
  • 1 pound of chicken thighs (or breasts, we used thighs)
  • ½ cup of coconut aminos
  • 2 heaping teaspoons of finely grated ginger
  • 1-3 garlic cloves
  • 1-2 teaspoon toasted sesame oil
  • Pinch of red pepper flakes or cayenne pepper
  • 2 tablespoons of fat of choice (coconut oil, tallow, avocado oil, etc.)
Instructions
  1. Place the chicken thighs and the marinade ingredients together in a baking pan. Toss to coat the chicken, and then let marinate for 20-30 minutes.
  2. Preheat the oven to 375F. Make sure that the chicken is not touching each other, and place in the oven, and cook for about 35 minutes, or until the chicken is cooked through.

 

Freezing Homemade Lunch Meat and Easy Lunch Ideas

Chicken thighs flavored with herbs, garlic, and lemon peel are thinly sliced for a homemade lunch meat that is also easy to freeze! --- The Nourishing Gourmetv

This herbed and garlicky homemade lunch meat is make en masse, and then frozen for easy and healthy lunches later in the week. Nothing beats homemade lunch meat. It’s so much more flavorful and hearty. Plus, when you compare the cost per pound, you can also save significantly by making your own.

However, I don’t recommend that you make lunch meat every other day. This becomes tiresome at best, and impossible at worst. Instead make a huge batch, and then freeze it to use later in the week. Here’s how I did it (and also check out the easy lunch ideas at the bottom of the post!)

Making and Freezing Homemade Lunch Meat

For the pictured lunchmeat, I used this recipe of mine for Homemade Lunchmeat, except this time I only used the lemon peel (not the lemon juice) and added generous pinches of dried basil, thyme, and oregano for an herbed version. The important thing to remember is that this type of recipe is incredibly flexible! Use what you have on hand. .

Marinating lunchmeat for homemade lunch meat

I marinated the meat for about an hour or two, but you can go even longer – say overnight. Cover it, and mix the chicken around (to make sure all of it is getting marinated) if you are marinating for over an hour.

Then, lay the chicken thighs on a sheet, making sure they don’t touch each other. I used several baking sheets. Cook for about 35 minutes, or until done.

Chicken flavored with lemon peel, garlic, and herbs, straight out of the oven. Used for making your own lunchmeat! --- The Nourishing Gourmet

Let cool for about ten to fifteen minutes, and then place in the refrigerator to chill completely (I piled them all into one large dish for this part). This is so you can thinly slice it. To get really thin slices, you can even freeze it for about 15 minutes.

Chicken thighs flavored with herbs, garlic, and lemon peel are thinly sliced for a homemade lunch meat that is also easy to freeze! --- The Nourishing Gourmetv

Thinly slice.

How to wrap homemade lunch meat for freezing for later. Delicious meat for many days to come!  --- The Nourishing GourmetHow to wrap homemade lunch meat for freezing for later. Delicious meat for many days to come!  --- The Nourishing Gourmet

Separate into how much you want to defrost at a time (I did about ½ a pound for 4 people). I wrapped the chicken in either wax paper, or these little wax baggies; then I put all of it into a freezer bag.

To use, defrost in the refrigerator!

Easy Lunch Ideas

1. Use the above lunch meat in a sandwich or wrap. Pair with sliced cucumbers, lettuce, tomatoes, and spicy mustard. To make it even more flavorful, add a little lacto-fermented sauerkraut.

2. Make a main dish salad using the defrosted lunch meat, chopped olives, tomatoes, and feta cheese. Use this creamy balsamic dressing.

3. Make a big pot of soup (like this Egyptian Lentil Soup with Caramelized Onions) and reheat during the week, as desired. If you want a heartier meal, serve with a small green salad topped with the lunch meat!

4. Make a bento box with the homemade lunch meat, and sides, such as cucumber salad, rice crackers, fruit, and/or some paleo energy bites.

5. Pack in individual lunches, or place on a platter for serving, the following: Sliced cheese, sliced homemade lunch meat, grapes, olives, and sliced bread.

6. Make a creamy sauce (with dairy, or dairy-free) and gently reheat the sliced meat in it to serve over noodles. (Read about some of our favorite gluten free noodles here, and 4 grain free noodle options here).

Other Freezer Meal Ideas

Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

These hand roll sushis have crispy nori, sweet teriyaki fish, gingery fish eggs, crisp cucumbers and tender avocado. They are very delicious, easy to make (as everyone makes their own), and full of nutrient dense ingredients!

My husband (who is a quarter Japanese-American) thought it very important to introduce me to the joys of sushi before we got married. I think that he was going to be a bit sad if I disliked it, but thankfully for both of us, I loved it! And now our children enjoy it as well. This is the method my mother-in-law used for making hand rolls and she called it “lazy Susan sushi” because everyone makes their own sushi! We like how the seaweed doesn’t soften at all, but stays crisp when made this way. Joel and I like that this method allows us to get dinner on the table much quicker than when we roll sushi.

Now, please note, that this isn’t “authentic” “traditional” sushi by any means. This is parent and child-friendly sushi. 😉 And I’m okay with that – especially in this season of life with three little people. But I’ve included a link for how to roll more authentic hand roll sushi too.

Easy Hand Rolls/Lazy Susan Method

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing GourmetThis couldn’t be easier. You provide nori squares, sushi rice, and a bunch of sushi filling options, and everyone makes their own sushi at the table. It’s delicious and fun! Of course, if you had a large lazy Susan, this would be the meal to use it at!

I find that having the kids involved in making their own sushi also helps them feel confident in trying new foods (because it’s not forced on them). For example, I noticed my four-year-old heaping salmon roe on her sushi the other day! Because she made the choice to try them out, and I wasn’t forcing her to put them on, she was willing to try it, found that she liked it, and then helped herself to plenty of it.

The benefits of roe (fish eggs)

It can be expensive to by fish eggs, though you may be surprised at how reasonable some brands are, but it’s worth the buy when you can manage it. Fish eggs are a great source of several important nutrients, including omega 3’s, vitamin D, and vitamin B12, and selenium. Many studies have found a connection between a healthy brain and mood and omega 3’s and vitamin B12’s, and vitamin D and selenium with a healthy immune system. Even the FDA is blogging about the benefits of seafood, including roe, for babies and children!

I recommend roe from wild salmon for both taste and nutritive value. Both fish roe and seaweed were traditionally highly valued for their health-promoting attributes – especially for young children and pregnant and nursing women.

Why we try to eat seaweed weekly

My doctor recommend that I try to eat more seaweed for the iodine (read more about the benefits of eating seaweed here), and this method of making sushi, along with this Nori and Sesame Seed sprinkle, is a pain-free and delicious way to enjoy it. I started a short series on seaweed right before my daughter was born, and am finally getting back to it with this post! (Thanks for being so patient with me!). I am going to be aiming for eating seaweed three times a week according to my doctor’s direction, but you should probably consult your own doctor before chowing down almost every other day on seaweed since there can be some contradictions with certain thyroid disorders.

I know some of my readers have expressed concerns about radiation issues and seaweed and seafood. I have been attempting to find a brand of nori sheets that for sure wouldn’t be affected by the Japanese meltdown, but it’s been the hardest one for me to source. Some choices that may be good include, nori sheets from China such as this brand or this brand. (I’d love some reader insight here. If you look at at world map, you see that China is right by Japan. How I understand the current is that the water from Japan is being pushed towards us on the west side of the U.S., so I would assume it wouldn’t be going back towards China. But please correct me if wrong.) Iceland was looking into making nori sheet for sushi, which would be ideal! But I haven’t found it on the market yet. The only nori I’ve been able to source that’s not from the Pacific so far has been nori not in sheets such as this one. If anyone has a source, please let us know in the comments!

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

Should you eat raw fish?

You will notice that I didn’t include raw fish in the below sushi ingredients. I do enjoy raw fish occasionally, but the possible risks of parasites is a little unnerving, especially as a friend had a lot of health issues after becoming infected with a parasite from raw fish in sushi. To cut down on the risks, it had been recommended to freeze seafood for 2 weeks before consuming it raw, however newer recommendations state that home freezers may not reach cold enough temperatures, so only commercially frozen seafood would be considered safe. If you enjoy raw fish, you may want to keep some of these guidelines in mind and use very high-quality fish. It’s really lovely to enjoy thinly sliced raw fish in these hand rolls, so feel free to add it! 

A couple notes on the ingredients:

  • Feel free to mix things up! We do. You can mix and match as many sushi filling ideas as you like!
  • If you can’t have rice or grain, check out this grain-free cauliflower rice. But if you have a lot of delicious fillings, I even enjoy simply making nori wraps without any rice at all.

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

Hand Roll Sushi (Lazy Susan Method)

Serves 2-4

Ingredients:

  • Teriyaki Fish (see recipe below)
  • 1 jar of wild salmon roe (or fish eggs of choice)
  • Fresh ginger
  • Sushi rice (We often just salt our rice while it cooks instead of adding vinegar and a sweetener. Use sweetener of choice, if you do use.)
  • Squares of nori (a sheet of nori is cut into 4 equal squares)
  • Thin slices of peeled and seeded cucumber and avocado
  • Soy sauce or tamari (for gluten free), and wasabi for serving.

Directions:

1. Make teriyaki fish, and then slice or shred into small pieces (make sure all bones are removed), and make sushi rice.

2. Place the cucumber and avocado in bowls. Place the roe in a small bowl, and flavor with finely grated fresh ginger to taste. Cut nori into squares (four squares per sheet) and place on a plate.

3. Put all ingredients on the table with serving spoons and allow everyone to serve ingredients onto their plates to make their own hand rolls. Hand rolls can be made like this, the “right” way, or simply folded over as pictured above.

This easy and yummy teriyaki fish is perfect for a cooked fish filling for sushi! Very kid friendly too. --- The Nourishing Gourmet

Teriyaki Fish

This is the same simple teriyaki sauce as used in my teriyaki chicken. It’s so simple and delicious. I have been using Norwegian mackerel for this recipe, but you can use whatever fish you’d like. Salmon or black cod would be delicious too.

  • ¼ cup of coconut sugar or sweetener of choice
  • ½ cup organic tamari sauce (for gluten free) or organic soy sauce
  • 1 pound of fish fillets of choice (see note above)

1. Mix the sweetener and tamari sauce together and pour over the fish fillets in an oven proof pan. Let marinate for 20 minutes to 2 hours (the longer you marinate, the more pronounced the teriyaki flavor will be.

2. Preheat the oven to 275F, and then cook for 20-25 minutes, or until the fish is done.

3. Skin, and thinly slice or shred for sushi.

Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)
 
 
Ingredients
  • Teriyaki Fish (see recipe below)
  • 1 jar of wild salmon roe (or fish eggs of choice)
  • Fresh ginger
  • Sushi rice (We often just salt our rice while it cooks instead of adding vinegar and a sweetener. Use sweetener of choice, if you do use.)
  • Squares of nori (a sheet of nori is cut into 4 equal squares)
  • Thin slices of peeled and seeded cucumber and avocado
  • Soy sauce or tamari, and wasabi for serving.
Instructions
  1. Make teriyaki fish, and then slice or shred into small pieces (make sure all bones are removed), and make sushi rice.
  2. Place the cucumber and avocado in bowls. Place the roe in a small bowl, and flavor with finely grated fresh ginger to taste. Cut nori into squares (four squares per sheet) and place on a plate.
  3. Put all ingredients on the table with serving spoons and allow everyone to serve ingredients onto their plates to make their own hand rolls.
  4. Hand rolls can be made like this, the “right” way, or simply folded over as pictured above.

Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)
 
 
This is the same simple teriyaki sauce as my teriyaki chicken. It’s so simple and delicious. I have been using Norwegian mackerel for this recipe, but you can use whatever fish you’d like. Salmon or black cod would be delicious too.
Ingredients
  • ¼ cup of coconut sugar or sweetener of choice
  • ½ cup organic tamari sauce (for gluten free) or organic soy sauce
  • 1 pound of fish fillets of choice (see note above)
Instructions
  1. Mix the sweetener and tamari sauce together and pour over the fish filets in an oven proof pan. Let marinate for 20 minutes to 2 hours (the longer you marinate, the more pronounced the teriyaki flavor fill be. Preheat the oven to 275F, and then cook for 20-25 minutes, or until the fish is done.
  2. Skin, and thinly slice or shred for sushi.