Avocado Chicken Salad

....and by Avocado Chicken Salad, we mean this recipe is essentially guacamole + shredded chicken :) I (Olivia) despise mayonnaise, so this is our take on "chicken salad" - it can be put on toast, eaten with tortilla chips, or eaten straight out of the bowl with a fork if you're feeling low-carb.... This recipe will serve 2 people if it's their main entreé and you give them carbs with it- or if you're Kyle, you probably could eat the whole thing if by yourself, regardless. 


  • Shredded chicken - we are huge fans of buying a rotisserie chicken at Wegmans and manually shredding up one of the chicken breasts
  • 1-2 ripe avocados - definitely use two if feeding two people unless it's two tiny people
  • 1/4 of a red onion - diced into small pieces
  • cilantro -  chopped up, amount varies, depending on how much you like it :D
  • lemon juice - to taste, probably less than a teaspoon is sufficient

Instructions: Remove pit and shell from avocado, mash it up until your desired consistency. Chop onion and cilantro, shred chicken, mix these into the avocado mash, add lemon juice. ENJOY. 

Gluten Free, Egg Free, Dairy Free, Soy Free Gingerbread Cookies!

Does it seem highly improbable that these cookies even taste good? We certainly had our doubts, but they were quickly dispelled as we baked up a batch of these delicious cookies! 

Delicious "Free" Gingerbread Cookies: 

Adapted from Bob's Redmill

  • 3 cups Bob's Red Mill GF 1:1 Baking Flour
  • 3/4 cups Brown Sugar  (packed)
  • 1 Tbsp Ground Cinnamon 
  • 1 Tbsp Ground Ginger
  • 3/4 tsp Baking Soda
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Salt
  • 3/4 cup Earth Balance (instead of butter) 
  • 3/4 cup Unsulphured Molasses 
  • 2 Tbsp Coconut Milk (instead of milk) 


  1. Hand mix the flour and spices together
  2. Using food processor, stand mixer, or hand mixer, mix in the earth balance until the mixture is crumbly and "like sand" 
  3. Smush the mixture into one large piece, wrap in parchment paper/wax paper/saran wrap and place in the fridge for at least two hours
  4. When ready to use the dough, pre-heat the oven to 325, then divide dough in half and leave one piece wrapped up in the fridge
  5. Lightly flour your working surface with GF flour, place dough on floured surface, and place a piece of parchment paper on top. Roll on top of the parchment paper 
  6. Roll out dough until approximately 1/8" thickness and use cookie cutters to cut out desired shapes, carefully lifting them away from the dough
  7. Place cookie on parchment paper lined baking sheet - these will expand slightly, so don't put them right next to each other! 
  8. Smush the scraps back into a ball, and place in the fridge, use the other unused dough to cut out more cookies
  9. Repeat until all the dough is gone!
  10. Back for 15-20 minutes, rotating halfway through 
  11. Let cookies cool completely before decorating!

Dairy Free, Egg Free "Royal" Icing:

Adapted from AllRecipes

  • 1.5 Cups confectioners' sugar
  • 3 Tablespoons earth balance, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut milk 
  • Optional: food coloring 
  1. Combine confectioners' sugar, earth balance, vanilla, coconut milk - beat with electric mixer until creamy. If it is too thick, think with a few drops of coconut milk to reach desired consistency 
  2. Spread over cookies, or pipe icing onto cookies! 
  3. Icing will eventually dry on cookies, but may still be soft to touch 

Store cookies in airtight containerif there are any left ;)