3 Large Egg Whites 1 cup Pure Sunflower Oil 1 tsp Apple Cider Vinegar 1/2 tsp Himalayan Pink Salt 1 tsp Lime Juice
Directions: 1. Place the egg whites in the blender, blend on high for 1-2 minutes or until fluffy and white 2. While the blender is running, slowly drizzle the oil through the pour spout 3. When all the oil is added and has emulsified into the eggs, add other ingredients, blend to combine 4. Place in tightly sealed container, will last 1-2 months in refrigerator
Grilled Chicken Salad Wrap
Ingredients: 2 (6oz) Grilled Chicken breasts, fully cooked, medium dice chunks 1/4 cup of Healthy Mayonnaise 2 Tbls Almonds, roasted, sliced 2 Tbls Dried Cranberries 1 tsp Dill weed, dried (or 2 tsp fresh) 1 tsp Dijon mustard 1 Tbls Honey, raw, local dash of Himalayan Pink Salt pinch Black pepper dash Garlic, granulated 1 cup Fresh Spring Mixed Greens 2 Brown Rice Tortillas/Wraps, Food for Life is a great brand for these
Directions: 1. In a bowl combine all ingredients except greens and wrap 2. Fold to mix, make a day ahead of time in order for ingredients to marry, covered in refrigerator 3. To Serve, lay out wrap, place greens in wrap first, then add chicken salad 4. Roll it up and Enjoy!