8
Apr

FEEDING FRIENDSHIPS, EPISODE 7: Kelly LeVeque of Be Well By Kelly

I am so excited to share episode 7 of Feeding Friendships with my friend Kelly LeVeque from Be Well By Kelly and the author of Body Love! Together we make my Barbecue Chicken Salad with Peach Power Slaw from Eat What You Love, while she teaches me some of her nutrition tips and the 4 things she looks for in each meal she eats!

Connect with Kelly on Instagram

 

Watch Other Episodes Of The Show Here!

 

Episode 1: Annie F. Downs

Episode 2: Angie Smith

Episode 3: Raechel Myers

Episode 4: Catherine Mccord

Episode 5: Rebekah Lyons

Episode 6: Michelle Tam

 

Get the recipe for my Barbecue Chicken Salad with Peach Power Slaw below!

 

Photo by Aubrey Pick

FEEDING FRIENDSHIPS, EPISODE 7: Kelly LeVeque of Be Well By Kelly



AUTHOR:

SERVES: 4

Ingredients:

  • 6 cups thinly sliced lacinato (Tuscan) kale
  • 6 teaspoons extra-virgin olive oil
  • 8 teaspoons freshly squeezed or bottled lemon juice
  • 1 cup thinly sliced radishes
  • 2 carrots, peeled and julienned
  • 1⁄2cup julienned jicama
  • 2 yellow peaches, pitted and thinly sliced
  • 3 tablespoons raw sunflower seeds
  • 4 small pitted dates
  • 2 tablespoons chopped fresh cilantro
  • 1⁄2teaspoon fine sea salt
  • Pinch of ground black pepper
  • 3 cups shredded Pressure Cooker Chicken (page 315 of Eat What You Love Cookbook), or any other cooked chicken
  • 3⁄4 cup BBQ Sauce (page 309 of Eat What You Love or any paleo-friendly barbecue sauce
  • 2 avocados, pitted, peeled, and sliced

Instructions:

  1. In a large bowl, toss together the kale, 2 teaspoons of the oil, and 2 teaspoons of the lemon juice. Add the radishes, carrots, jicama, peaches, and sunflower seeds and toss to combine. Set aside to allow the greens to wilt slightly.
  2. In a blender or food processor, combine the dates, the remaining 4 teaspoons oil, the remaining 6 teaspoons lemon juice, the cilantro, salt, and pepper to taste. Blend or process on medium-low speed for 10 seconds, until smooth. Pour the dressing over the slaw and toss to combine. Divide the slaw evenly among four bowls.
  3. In the same bowl used to mix the slaw, toss together the chicken and BBQ sauce until well combined. Divide the chicken evenly among the four bowls and top with the avocado slices and a sprinkling of pepper.
  4. Pack It: Store at room temperature for 2 hours, packed in a lunchbox with an ice pack for 4 hours, or in the refrigerator for 1 day.


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