My sons call my smoothies by color- my favorite smoothie is the “brown smoothie” but Declan is partial to my green and my pink smoothies also.
- 1 or 2 bananas
- kale fresh about a cup or a cup of spinach leaves
- 1 tbsp nut butter (peanut or almond are my go-to’s)
- dash of cinnamon
- 3 ice cubes
- unsweetened almond milk to desired consistency
This is also one of my staples. Key here: if using kale let it blend a long time to get the chunks out! kale smoothies can be smooth you just have to blend them longer and make sure there’s enough almond milk. I make sure the liquid line is at or above the food line. The dash of cinnamon makes it delicious. If I have frozen avocado on hand I’ll use that or frozen peaches instead of the ice cubes.
Very versatile, light, yet filling.
People always ask me about protein powder. I don’t use it. I don’t like it. I think it’s too expensive. I’d rather get my protein from my food sources than a powder. I drink this a lot during the Summer by the pool for breakfast.
Very versatile- add whatever veggies you have in the refrigerator.
To be WHOLE 30 compliant- no sugar added to crushed tomatoes (read the can) and bone stock instead of boxed chicken broth.
- I used 6-7 chicken thighs, you can use anywhere from 4-8 depending how much soup you want
- some coconut oil or EVOO
- 1 15 oz can crushed tomatoes
- 1/2 cup to 1 cup water
- 1 sweet potato peeled and diced
- 1 bell pepper diced
- 1 small/medium onion peeled and diced
- 1 small bunch kale or greens of choice (spinach)
- 1 container broth/stock of choice (I used low sodium chicken broth)
- 1 tbsp finely chopped green chiles (less or more depending on the flavor you want)
- 1/2 or 1 tsp dried garlic or 3 fresh cloves minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp black pepper
- dash red hot pepper
I love soups. You can do this in a slow cooker- low setting for 6 hours.
I just used my big soup pot. Cooked the chicken thighs first mostly through they were a little raw still inside- in a dutch oven in 325 for an hour (mine were frozen though so raw would take less time).
Heat up the coconut oil, add the onion, sweet potato, pepper, and garlic- sautée for a few minutes.
Add all the cut up chicken- cook if still raw.
Add the crushed tomato, all the spices, and the broth. Pop the cover on and walk away. Bring it to a boil, then simmer for about 20-30 minutes. Cut up all the kale and add it on top. Stir it in. Depends how crispy you want the kale. I turn my heat to low to let it sit for 10 minutes then I turn it off. But I like it mushy. If you want it crispy turn the heat off sooner.
This soup is amazing. You can add cilantro and a slice of avocado on top if desired. You can add black beans or chickpeas instead of the chicken for a vegan option with veggie stock instead of bone broth or chicken broth. It’s reminiscent of chicken tortilla soup minus the tortillas.
Every day I make a variation of the following:
If you are following Whole 30 they don’t like smoothies…it is compliant without the peanut butter and unsweetened cocoa though. It is paleo compliant with compliant unsweetened cocoa.
- 2 bananas
- 1 avocado (I keep a stock frozen- yes messy and time consuming, worth it to always have them on hand though)
- 1 tbsp of peanut butter or almond butter
- 1 tbsp unsweetened cocoa
- If I have it I use PLAIN greek yogurt if I’m dairy free I don’t use it- I have used plain almond milk yogurt too.
- Frozen strawberries and/or peaches and/or desired frozen fruit (No sugar added)
- Unsweetened almond milk to desired thickness
I usually fill up my blender with all the stuff. Then pour the almond milk until it’s just above the top level of the food. Then I blend until it’s done. I fill up a nalgene bottle with this and have it for lunch at work. If I’m hardcore fasting I’ll have it after 11 AM, and a second one before 7 PM and that’s it for the day with maybe some soup.