My favorite recipes!

I love smoothies!!

LOLO's favorite Smoothie:

1-2 cups mixed berries (I buy a blend of blueberries, blackberries, and raspberries)
1/2-1 small banana
app. 1/2 cup soy milk or low fat organic milk
1-2  T nutella
1/2 cup yogurt (usually I just add whatever I have in the fridge)
handful of granola or walnuts (this is to add texture..sometimes I add a small piece of banana bread if I have it available!)

You get a good serving of fruits, healthy carbs, and dairy for calcium and vitamin D!

My Green Fruit Smoothie:


1 cup mixed berries
1 small banana
1-1 1/2 cups kale or spinach
1/8th cup walnuts
1 container yogurt (I use flavored greek yogurt usually)
1/2-1 cup almond milk
Splash of water or more milk if it doesn't mix well.
Blend all together and enjoy the health benefits!




LOLO's Turkey Chili:

1 lb. ground turkey
1 large can tomatoes (I use my mom's canned, crushed tomatoes that are cooked and peeled)
1 can organic black beans
1 can organic chili beans
1 can green chiles drained
1 can fiesta corn drained
1 small onion diced (add less if you like)
1-2 T olive oil (if you want to saute the onions, but also adds flavor) 
1 T minced garlic
sprinkle of crushed red pepper flakes (optional)
sprinkle of cayenne pepper (optional)
sprinkle of paprika
sprinkle of cumin
1-2 T chili powder
1 tsp salt/pepper 

Directions: 
Brown turkey on stove in a pot and break the meat into small pieces. Add all remaining ingredients to pot, stir together, and bring to a rolling boil. Reduce heat and let all the flavors come together. You can saute the onions before adding them to the meat if you like! I like to eat mine with cornbread and honey. :) Enjoy this protein packed meal! Great for a recovery meal after a hard workout.

Avocado Egg Salad Sandwich: 

1 hard boiled egg diced
1/2 Avocado diced
Onion diced
1 tsp spicy brown mustard
1/2 tsp pepper
tomato slices
2 slices whole wheat bread 

Toast your bread if you like it crispy like me! Mash your egg and avocado together with a fork until both are combined. Add the mustard and mix together. Add a sprinkle of diced onion and a dash of pepper; mix well. You could add salt if you like also. Spread on your toasted wheat bread and top with sliced tomato! I used cherry tomatoes. You could also add a slice of cheese and melt it on top for extra flavor or if you need more calories/fat, but the avocado makes this sandwich taste rich and creamy! Add leafy greens for extra veggies and nutrients. So good!

Quick and Easy Stir-Fry:

1 T olive oil (I use fairly traded organic)
1-2 cups stir-fry veggie blend (peppers, broccoli, sugar-snap peas, onions, carrots, asparagus, green beans)
1 cup spinach or other leafy lettuce
1 handful cherry tomatoes 
1/2 tsp pepper
1/2 tsp Italian seasoning
1 T Dijon mustard
1 can tuna in water; drained (or any other fish/meat)

Heat a skillet or wok with the oil in the pan; about medium high. Add veggies to the pan and saute for a few minutes. While veggies are cooking, drain your tuna or prepare your meat source to go into the pan (should be pre-cooked so it can be heated with veggies). Set that aside and add pepper, Italian seasoning, and mustard to the veggies. Stir together and add tuna to the pan and mix everything together. Once the tuna is heated your meal is ready to eat! I make this all the time because it is so quick and simple! Buying the pre-sliced frozen stir-fry veggies makes preparation much easier. Sometimes I use Tilapia instead of tuna, but use whatever you like!

Slow Cooker White Chicken Chili:

1 cup onion; chopped
1 green bell pepper; chopped
2 large, or 4 small frozen chicken breasts
2 cans white beans; drained
1 can garbanzo beans; drained
4-6 cups low-sodium, organic chicken stock (depending on how soupy/thick you like it)
1 jar Salsa Verde (about 2 cups)
1 teaspoon chili powder
1 teaspoon cumin
1-2 teaspoons corn starch 
1 teaspoon cornmeal (dissolve in water before adding)
1/2 teaspoon black pepper
1/4-1/2 cup organic cheddar cheese shreds 

Place your chicken in a slow cooker. Add all remaining ingredients on top of your chicken and stir. Let the chili cook for 4+ hours on high, or 8+ hours on low. If your chicken does not fall apart on it's own, remove the chicken, shred it with a fork, and replace back in the slow cooker. You can add additional cheese, avocado, or whatever you like with your chili! I love a good piece of cornbread or veggie tortilla chips with mine! Yummm :)


Kale and Bean Soup:


1 T olive oil
1 clove garlic; chopped
1 small onion; chopped
1 Can Cannellini Beans
1 Can Great Northern Beans
3 cups chicken stock
3 cups water
1 large bag kale leaves
pinch of rosemary
pinch of thyme
1 tsp salt (or more)
1 tsp pepper (or more)
Optional: 2 tsp turmeric (for added nutritional boost!) and shredded chicken

Heat oil in large pot. Add chopped onion and saute until it begins to turn translucent. Add garlic and saute for a few minutes longer. Add both cans of beans, drained and rinsed. Add the stock and water and stir. Add Kale and stir. Add the remaining seasonings and let soup come to a boil. Reduce heat and cover for an additional 5-10 minutes. Enjoy with cheese added to the top or crusty bread, or both!