Homemade Chicken Salad and Frozen Yogurt on a Summer Day

Rosemary chicken salad on Udi's whole grain sandwich bread made for a perfect lunch on a sunny afternoon in June.

I started with a large organic chicken breast and poached it with rosemary, pinch of salt, and a bay leaf for about 20 minutes before chopping it into cubes.

Meanwhile, I mixed together some Greek yogurt, mayonnaise, touch of Dijon mustard, minced garlic, chopped green onion, celery, rosemary, parsley, and salt & pepper. I folded the cubed chicken breast pieces in... and voila!

With some fresh lettuce from the garden, and a couple slices of Udi's sandwich bread, I was a happy camper.

For those of you who haven't yet discovered the wonder that is Udi's bread, go get some! Udi's has seriously made gluten free living a breeze. The bread is light, soft, great straight out of the bag, and not calorie dense like those horrible rice breads. Every single Udi's product I have tasted (bagels, breads, muffins, pizza crust, etc) has blown me away... a big thank you to our friends in Colorado who created this brand!

For a lighter nibble, we had some chicken salad on Mary's Gone Crackers gluten free, organic crackers. These are also a great find! They are crisp and crunchy, made entirely of brown rice, quinoa, flax seeds, and sesame seeds. Thirteen crackers will only set you back 140 calories, plus 3 grams of protein and fiber. They come in a variety of flavors such as herb, black pepper, and original.

For a midday dessert, my mom and I decided to make some frozen yogurt... from goat's milk! I have been trying to substitute goat's milk for cow's milk whenever possible since it seems I am sensitive to cow's milk products.

The first step is to find a good goat's milk yogurt, either from your local farmer's market, or any store such as Whole Foods or PCC. Then, simply pour the yogurt into a cheese cloth and let it strain for several hours (easiest to just leave it in the fridge to strain overnight). The thickened yogurt will contain less whey and moisture, making for a creamy frozen yogurt.

After the yogurt was strained, we transferred it into another bowl, and mixed in some vanilla extract and sugar. We also made a batch where we substituted the granulated cane sugar for the syrupy agave sweetener, which is a great all-natural, cane sugar free alternative.

Very simple, just those two additional ingredients, then into the Cuisinart frozen yogurt/ ice cream maker for just over 5 minutes.

The result is an incredibly smooth and creamy, slightly tangy frozen yogurt. We just made vanilla today, but think of the possibilities!

I ate mine with these Glutino brand lemon wafer cookies... perfect combination with the frozen yogurt! Glutino also makes some of my favorite products I've discovered, and these cookies are high on my list.

Delish.