Jenn M - Banana Split

Jenn M sent me this recipe that looks great!  Her words are below:
This comes from elanaspantry.com.  I put the pudding over a 1/2 a banana and topped with walnuts and coconut.
Vegan Chocolate Pudding

• 1 (14) ounce can coconut milk (not lite)
• 1 pinch celtic sea salt
• 2 tablespoons arrowroot powder
• 5 tablespoons agave nectar
• 1 tablespoon vanilla extract
• 1 cup dark chocolate 73%

MODIFICATIONS to recipe 
- I used lite coconut milk and it turned out super rich, no need for the full fat stuff
- I used 1.5tbs of agave, I think she way over sweetens her stuff

1. In a saucepan, heat coconut milk and salt over medium heat
2. Sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender for 2 minutes
3. Whisk in agave and vanilla
4. Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted
5. Chill for half an hour, until cool
6. Serve

Jenn M's Chicken Curry Salad

The following recipe is from the lovely Jenn M:

I typically cook up a bunch of chicken and make a big batch, but here is the break down for 4 block serving.

Ingredients - 4 block fat and protein, 2 block carb (add more apple or raisins to make 4 block)

• 4 oz chicken breast
• salt and pepper
• curry powder
• 1 Tbs Trader Joes mayonnaise 
• 2.75 oz apple finely chopped(1 block carb w/fiber subtracted out) 
• 1/4 cup celery finely chopped
• 0.4 oz raisins (1 block carb w/ fiber subtracted out) 

Other options for ingredients
walnuts (add less mayo to account for nut fat)
cranberries sweetened with apple juice (co-op)
green onions
eat over a bed of spinach/salad

Instructions:

1. Sprinkle chicken with salt, pepper and curry powder.  Bake in oven at 350 until done.
2. Put chicken breast in a bowl and with 2 forks, shred the chicken
3. Add in remainder of ingredients, mix and enjoy

Nutritional Information per DailyBurn:

Chicken Curry Salad