Strawberry Banana Green Smoothie

Okay guys, you gotta try this one. We’ve been making a lot of green smoothies lately, throwing together different recipes. Some were pretty good, some…. not so good. But this one… this one takes the cake. I took one sip and just knew I had to share. And the color of it is just beautiful!

I mean, just look at that color!
I mean, seriously, just look at that color! 

Strawberry Banana Green Smoothie

Ingredients:

  • 1.5 cups vanilla almond milk
  • 1 handful spinach
  • 1-2 kale leaves
  • 1/3 cup vanilla yogurt
  • splash of orange juice
  • 1/2 banana (that’s all we had, but I would totally add more in the future.)
  • 2 cups frozen strawberries
  • 4 ice cubes

Directions:

  1. Put almond milk, greens, and yogurt into your blender. Blend on the highest setting for 30 seconds – 1 minute, depending on your blender, making sure you get a good vortex going.
  2. Splash in some orange juice (don’t be stingy!), and the banana, strawberries, and ice. Blend until smooth.
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Soup-er Easy Chicken Noodle Soup

For those days you “just can’t even”.

This is the type of soup you crave when you’re sick, but don’t have the energy to make it. And then you look at the recipe and realize, “by golly, that looks easy.” My favorite part about this recipe is that it makes so much. I can put some in the freezer for another sick day. I got the recipe here, but I’ll post it the way I decided to make it.

This picture does not look appetizing at all- I actually took this when I was reheating the frozen leftovers, so that's why the noodles are all chopped up. I promise it looks and tastes amazing!
This picture does not look appetizing at all- I actually took this when I was reheating the frozen leftovers, so that’s why the noodles are all chopped up. I promise it looks and tastes amazing!

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cups carrots, chopped
  • 1 rotisserie chicken, shredded, and skin/bones removed.
  • 8 cups chicken broth
  • 6 ounces macaroni noodles (shells would be great in this, too).
  • Sprinkling of parsley
  • Salt and pepper to taste

Directions:

  • In a large pot, sauté carrots and onions in the olive oil for about 5 minutes
  • Add chicken broth, parsley, salt, and pepper, and bring to boil
  • Add in shredded chicken and noodles and cook (at a boil) until noodles are done

My Husband, the Chef

I know, I know. I am so great at blogging. I wish I could tell you that these last three months have been full of me slaving over the stove every day making delicious, healthy meals for my hunky husband. But mostly it’s been the opposite.

I got sick a few days before Christmas, and have not been able to catch a break. First it was the stomach flu, then a sinus infection, then back to a regular cold, and now another sinus infection and the beginnings of strep. Hurrah for antibiotics!

In these past few months, Josh has had his own little cooking adventure! He’s learned to make canned soup on the stove (instead of the microwave), he’s made more quesadillas that you can imagine, and he’s even worked through some real recipes while I lay on the couch and say “now add some salt. Not too much!!” I’m so proud of him.

Anyways, to make a long story longer, I’m back in it, baby! Well, as soon as I’m better. In the mean-time, I’ll post my super-easy, super-fast, super-yummy chicken soup recipe.