recipes

Almond Chicken Soup with Sweet Potato, Spinach and Ginger

In January 2011, when my second baby was just months old and I was suffering from some pretty extreme postpartum blues, I took a chance and applied to become a featured blogger for Whole Living Magazine. What I’d be doing as a featured blogger was following Whole Living’s 28-Day Action Plan, which was a basically the Whole30, before the Whole30 came on the scene.

As I embarked on the 28-Day Action Plan, and cut out all refined foods, including coffee, gluten, sugar and dairy, I was excited. But my excitement soon turned to searing headaches, frustrating cooking sessions in my original 1940s kitchen, steep learning curves and a hunger like I hadn’t experienced before. As a tired, nursing mother, all I wanted to do was sit down with a plate of cheese and Wheat Thins, but I endeavored to stay true to the challenge.

Once I rounded the bend and felt like I could more efficiently and easily prepare health-promoting foods, I found this soup recipe on the Whole Living blog. It became one of the first recipes I made that satisfied me, warmed my insides, and was easy enough for me to prepare, double batch and reheat in a pinch. I ate it for lunch, dinner, and, on somedays, for breakfast!

Over the last six years, I have modified the recipe to make it easier to prepare — for instance, I use baby spinach instead of collards because I can easily grab a generous handful of greens from a pre-washed box, versus washing and trimming large collard leaves, but you can use collards or kale or any type of dark leafy green. I also have the butcher cut my chicken breasts into one-inch cubes so I don’t have to do that step at home.

I consider this recipe the one that ushered me into the world of whole-foods cooking and nutrition, so it holds a special place in my heart. Here you go; I hope you enjoy it!

chickenalmondsoup

Ingredients
4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup baby spinach
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime
1 avocado
Directions
Sauté onion and garlic until fragrant in large stockpot.
Add the sweet potato, then the chicken stock and bring to a boil.
Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.
Add the spinach and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes.
Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and top generously with cubed avocados in lime juice.
Recipe Inspiration
Martha Stewart’s Whole Living Magazine
recipes

Mango Cilantro Smoothie

mangocilantrosmoothie

This smoothie is refreshing, delicious, detoxifying and nutritious! I love the addition of cilantro which is a powerhouse detoxifier. Here you go:

Ingredients

  • 1 1/2 cups baby spinach
  • generous handful of cilantro
  • 2 cups water
  • 1 cup frozen mango
  • 1 banana
  • 1/2 an avocado

Directions

  • Blend all ingredients thoroughly.
  • Makes two 12 ounce smoothies
Uncategorized

Carrot Quick Bread with Hazelnut Four

 carrot_breadIngredients
  • 1 ½ cups blanched almond flour (not almond meal)
  • 1 ½ cups hazelnut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • ½ cup honey
  • 3 tablespoons cup grass-fed butter, melted
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts

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Directions
  1. In a large bowl, combine almond flour, hazelnut flour, sea salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs and honey
  3. Add eggs and honey to dry ingredients, and then slowly add in melted butter
  4. Stir in carrots, raisins, and walnuts
  5. Mix all ingredients until well combined, but do not over mix
  6. Transfer batter into a large greased baking dish
  7. Bake at 325° for 50 minutes or until a toothpick comes out clean from the center
  8. Let bread cool for about an hour before serving
  9. Makes about 12 pieces

Feel free to substitute coconut oil for butter to make this recipe Whole30 approved. Makes about 12 pieces. Store leftovers in the refrigerator.

 

carrot_bread2

recipes

Simple Banana Smoothie

simple_banana_smoothie

This might be the most simple-to-make smoothie on the planet, but boy is it yummy, and it packs a potassium punch*. Potassium is one of the most powerful electrolytes in the body so this smoothie is great right after a strenuous workout, since it contains so many nutrients for recovery, including potassium, B vitamins, fatty acids and vitamins C and E. It’s also perfect for dessert!

*One banana has 440 milligrams of potassium, and that half of avocado also has about 400 milligrams of potassium.

Ingredients

  • 1 1/2 cups of unsweetened almond milk
  • 1 banana
  • 1/2 avocado, pitted and peeled
  • 1 teaspoon raw cacao powder (I like the Navitas brand)
  • 1/2 teaspoon ground cinnamon

Makes 12 oz / about 1 serving