Soups, salads, and smoothies are a quick and easy way to get your fruit and veggies in. I often like to do a 7 or 14 day soup, salad, and smoothie routine after coming home from a vacation to reboot my skin and gut health. The recipes below are filled with protein, antioxidants, vitamins, and minerals and I hope they help you feel better! Because as moms we all need a little kick of energy.
*Consult a physician regarding any new meal plan with respect to your individual health. Your physician should be aware of all medical conditions that you may have as well as the medications and supplements you are taking. I am not a physician and this blog post is for informational purposes only and is not intended as a substitute for advice from a physician or other healthcare professional.
This week I’m sharing my favorite recipes for each S and will continue to share throughout the week!
Below is my grocery list! I get most of my items from Trader Joe’s but often have to stop at the local grocery store to pick up the odd item they don’t carry. You can download the list here.
1 Deli rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled
2 tablespoons canola oil
8 oz prediced yellow onions (1 1/2 cups)
3 teaspoons ground cumin
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
4 cups unsalted chicken stock (or broth)
2 (4.5-oz) cans diced green chiles
1 teaspoon kosher salt
1 ripe Hass avocado, diced
- Shred chicken (about 3 cups). Chop poblano (1 cup), cilantro, and garlic. Crumble cheese; cut lime into wedges.
- Preheat large stockpot on medium-high 2–3 minutes. Place oil in stockpot, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute. Drain and rinse hominy.
- Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Dice avocado. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice
- 2 to 3 cloves minced garlic
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large bunch kale,
- 1 small head of red cabbage
- 1 cup grated Parmesan cheese
- 1 cup sliced carrots
- 3 cups cooked farro (I cook mine in bone broth)
Make the Dressing: combine oil, lemon juice, garlic, salt, and pepper in a glass jar with a lid and shake
Assemble the salad: toss the kale with dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves. Add the cabbage, Parmesan, carrots, and farro to the kale and toss again.
Public’s Mocha Smoothie Bowl
1 cup fresh strawberries
2 small bananas
1 teaspoon instant coffee (optional and LEAVE OUT FOR CHILDREN)
2 (5.5-oz) containers strawberry yogurt
2 scoops collagen
2 (100-gr) packages pure açaí puree
1 cup granola (optional)
1/4 cup shredded coconut
- Slice strawberries and bananas. Place in blender: coffee, yogurt, protein powder, bananas, and açaí puree; blend until smooth.
- Divide mixture evenly among 4 bowls; top with individual piles of granola, strawberries, and shredded coconut. Serve.