Almond Chicken Salad

Almond Chicken Salad

This simple, but nice, recipe was contributed by a Go Figure client. It can be used as is, or as a base to which more veggies can be added. Have it for a light summer dinner, and be sure to make enough for lunch the next day.almond chicken salad


1 lb. chicken tenders 

2 sticks celery, chopped

¼ cup onion, chopped fine

¼ cup mayonnaise

2 Tbsp. toasted slivered almonds*

Cook chicken, or used leftover chicken breast, and cut into small pieces. Chop celery into ¼ inch pieces. Mix together all ingredients. Add salt and pepper to taste.


*Slivered almonds can be purchased that way, and can be toasted on stovetop or oven on low heat. Keep extras in freezer to preserve nutrients and use for quick add-in to salads and entrées.


Optional add-ins for salad: cucumber, dried fruit-unsweetened cranberries (available in bulk at Co-op.)


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Roasted Chicken with Caramelized Onions Soup

Roasted Chicken with Caramelized Onions Soup


2 Tbsp. oil

8 cups low-fat chicken brothcaramelized onion and chicken soup 2

2 medium onions, thinly sliced

2 celery stalks, sliced

2 cups cooked chicken breasts cut in strips

Veggies of choice from program guide

Salt and pepper to taste

Heat oil over medium-high heat. Add onions and cook until they are just beginning to brown, stirring occasionally. Reduce heat to medium and continue cooking and stirring onions until they are tender and caramelized. Remove from heat.

Heat broth, spices, and veggies until they come to a boil. Stir in chicken, reduce heat to medium and cook several minutes, just enough to heat through chicken. Stir in onions and serve.


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Crustless Quiche

Easter Crustless Quiche

From chef and Go Figure co-owner, David MacDonald

This flavorful and nutritious recipe provides a hint of crust without crust and is perfect for Easter brunch!

4 turkey bacon pieces cut in ½ inch pieces

¼ cup chopped onion

1 cup steamed broccoli (a few stalks), then chop into ½ inch pieces

5 eggs                                                1 tsp. salt

¼ cup scallion tops or chives            1 Tbsp. cornstarch

2 Tbsp. butter                                   ¼ cup feta

¼ cup almond flour (Bob’s Red Mill carries this: it is just blanched almonds very finely ground, so it has healthy fats, and is low carb) (pricey, but worth it!)

½ cup half- and- half (special treat, only a little carbs/serving)

Sauté bacon and onion in a little olive oil until crisp. Steam broccoli until soft.

Blend eggs in blender with cornstarch, half-and-half, and salt. Heat 9 inch glass pie pan in oven with butter or Land O’Lakes butter/olive oil spread. When melted, coat bottom and sides with almond flour and sprinkle with salt.

Sprinkle bottom with broccoli. Pour in egg mixture. Sprinkle bacon, onion, chives over eggs, and feta chunks over top. Bake 350 degrees for about 30 minutes or until firm. Cut like pie for serving.

Accompany quiche with some sliced strawberries with a little agave (low-glycemic natural sweetener) drizzled over the top and a dollop of whipped cream (freshly whipped, or a low carb canned one such as Land O’ Lakes.)

To make it a really special breakfast, serve on your best dishware with some flowers on the table. Celebrate Easter with this beautiful, delicious, and healthful gourmet meal!

Copyright David and Cheryl MacDonald, 2012

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Chili-Lime Snap Peas

Chili-Lime Snap Peas

Try this recipe for a burst of fresh flavor!



Total Time: 15 Minutes


Kosher Salt

1 pound snap peas, trimmed

1 red chili pepper (such as Fresno or jalapeno), thinly sliced

¼ cup roasted peanuts, chopped

¼ cup fresh cilantro leaves

2 teaspoons canola oil

½ teaspoon finely grated lime zest, plus 1 tablespoon lime juice

Bring a medium pot of salted water to a boil. Set a bowl of ice water next to the sink. Add the snap peas to the pot and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Drain and pat dry.

Toss together the snap peas, chili, peanuts, cilantro, oil, lime zest, lime juice, and a pinch of salt in a medium bowl. Enjoy!


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