½ c crushed ice
1 c cooked sweet potato mashed
½ c of kale plus 2 tablespoons lemon juice, pureed
½ t cinnamon
8 oz of almond milk
1 scoop of your favorite vanilla protein mix
Blend in food processor or blender until smooth. ENJOY!
Spicy Chicken Soup
- 1 lb (16 oz) chicken breasts, chopped into bite-size pieces
1 small onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)
1 green pepper, chopped
4 c fresh spinach or about 4 oz frozen spinach
1 T cumin
1 T olive oil
1 14-oz can chopped (low sodium) tomatoes
2 avocados, chopped
1 quart reduced sodium chicken stock
1/4 c cilantro, chopped
2 limes, juiced
1 14-oz can pinto or black beans, drained and rinsed (these also come in cans w/o salt)
2 c cooked brown rice
Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well.
To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top.
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