Chicken Wrapped Brussel Sprouts and Avocado Breakfast Sandwich

The holiday season is one of my most favorite times of the year! I love all the excitement and of course the food! It is a very busy time though, which can leave you hungry for something healthy and quick during the madness. From the kitchen of the girl on the go, the fabulous Caroline Walker, shares two of her favorite go-to meals that will nourish your body as well as your soul.



I love the simplicity of this chicken dish! How delish and easy to throw together when you are in a pinch for time. It would also be amazing to substitute with leftover Thanksgiving turkey and veggies already enjoyed with friends and family. YUM!

Chicken Wrapped Brussel Sprouts

Boars Head lemon pepper chicken (cut on #3 from the deli)

Brussel sprouts


Coconut Oil

Sautee brussel sprouts in a pan with coconut oil, and add in a handful of pecans. Cook until the brussels are tender and the pecans have become a little toasty. When the mixture is ready, add it to each slice of chicken on a plate. Wrap each one up, stick a toothpick in and savor the yumminess!




They say breakfast is the most important meal of the day. I’m not sure if that’s actually true, but I know I certainly don’t like to miss it, or any meal for that matter. Each one of us should start our day with this amazing avocado and egg sandwich. Oh my goodness!

Egg and Avocado Breakfast Sandwich

Half a bagel

1-2 boiled eggs


Fresh baby spinach leaves

Cayenne pepper

Salt and pepper

Boil 1-2 eggs for 15 minutes. Let cool. Once they have cooled, peel the eggs and cut into quarters. Slice and toast a bagel and place it on a plate. Add baby spinach leaves on top of the bagel, along with sliced avocado and eggs. Sprinkle with cayenne pepper and salt and pepper. Enjoy!


Enjoy friends! xo, Carrie


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