-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds 
-Fresh herbs for garnish (I used parsley and tarragon) 

Vinaigrette Ingredients:
-1/2 cup balsamic vinegar 
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules 
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard

How To:
1.  To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans.  Blend on low for 10 seconds.  
2.  Keep the blender running on low and drizzle in the oil very slowly.  
3.  Then add in the mustard.  Blend on medium-high for 10 seconds.
4.  Adjust salt and other flavors to taste.

Notes:
*I've included two links above to the products I use.  I buy them in town, but I wanted to give you an example of what I am using. 

Ingredients: 
-1 can (1 1/2 cups) coconut milk this or this 
-1 cup fresh spinach
-1 avocado 
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
1.  Add the above ingredients to a blender and blend until well incorporated.  Fill popsicle molds and freeze at least 4 hours.  
2.  I like these popsicle molds which are made with toxic free plastic. 

Notes:
*Please adjust the sweetness to your preference.  Taste test before and add more as needed.  
*You can also add in some protein powder of your liking for additional nutrition. 
*A banana with 1/4 cup water would add in another fun flavor combination to these pops. 

Ingredients:
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped 
-1/2 cup peeled apple, small chop 
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here , vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional) 
-1/2 teaspoon garlic granules 
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried

How To:
1.  To a bowl add in the above ingredients and mix.
2.  Best if made 4 - 6 hours before serving.  

Notes:
*The best way to "shred"  chicken is in a food processor.  Simply add in the two cups of chicken and give it a whirl.  Personally, I like to cook chicken in the crock-pot, this makes it shred naturally.  So I use leftover crock-pot chicken for my chicken salad.  You could also used cubed chicken, it's really up to you.  
*There are endless possibilities with chicken salad.  Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries.  Go crazy folks.  

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob's)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That's okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.