It all started with a sneeze and I knew I was sick! And boy did this sickness come on fast and strong.
Unfortunately for me, it’s not one of those weeks where I can sit back and relax under the covers bingeing on my favorite TV shows. Nope! I have multiple projects to complete, recipes to design, and family gatherings to attend.
So what’s my go-to for powering through weeks like this? It’s always a remedy of DayQuil Severe to get me through the busy days and NyQuil Severe to rest as much as possible at night. I’m never more relieved to know that I have DayQuil and NyQuil tools at my disposal.
Feeling so much better, I was able to whip up this Quick and Easy Chicken Noodle Soup, which couldn’t have been be more comforting. There’s truly no better combo than a little soup + DayQuil and NyQuil to prove that having no sick days is possible to achieve!
Ingredients 3 quarts low-sodium chicken broth 1 15 oz can whole sweet corn, drained, liquid reserved 8 nests Mandarin Noodle Nests (about 200 grams) 1 lb ground chicken 1 tbsp fresh ginger, minced 3 cloves garlic, finely chopped 1 bunch green onions, finely sliced 1 large serrano, finely sliced 8-10 dried birdseye chilies (optional) 1 tbsp fish sauce 1 tbsp light brown sugar 1 tbsp sambal oelek chili paste Zest and juice of 2 kaffir limes 1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)
To Garnish Fish Sauce Chili garlic sauce 1 lime, cut into wedges Chopped cilantro
Directions In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 4 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.
Add the chicken, corn kernels, ginger, garlic, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and sambal oelek to the broth. Bring to a simmer on medium heat for 5 minutes, breaking up chicken with a spoon.
Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro.
Ropa de Vieja is one of Cuba’s national dishes and is hands-down, a seriously delicious beef stew with bell peppers and tomatoes. The dish translates to “old clothes” because after hours of cooking, the flank steak’s stringiness looks a lot like clothing that’s been worn a little too long!
My friend (and future cousin-in-law!) asked that I come up with my own version, since it’s one of her favorite recipes that her Cuban grandmother and aunt would make for dinner during her childhood summers in Miami. She provided a little history on the dish and requested that I make one without MSG (yay!). I can only hope she approves. If she does, she claims I’ll be an honorary Cuban. I’ll just have to keep an eye out when I make it for her, since I heard she used to sneak spoonfuls behind her abuela's and tía’s backs!
For those familiar with the recipe, if you’re wondering where the “de” comes from, my friend’s aunt insists on it! Apparently she has amazing attention to detail, and that’s something I can totally get behind.
In my version, I decided to convert the traditional recipe to a slow cooker because it usually takes a few hours on the stovetop, and I wanted to see if the slow cooker could make this recipe a weeknight-possibility without compromising the flavor! It totally worked. No pressure cooker? Save this one for a weeknight and stew the meat for a few hours, until it's beyond tender!
While my recipe is pretty authentic, especially served with Cuban rice, beans, and fried plantains, I’ll admit I added a little red wine, which may make it a little less traditional, but also makes it oh-so-tasty! Feel free to add more broth or water if you want to be even more authentic. The stew would be phenomenal either way!
Ropa de Vieja (Cuban Beef Stew with Vegetables)
Time: 45 Minutes Serves: 6-8
Ingredients 1.5 lbs flank steak 1 ½ tsp salt ½ tsp freshly ground black pepper 1 tbsp canola oil 1 large yellow onion, thinly sliced 6 cloves garlic, finely chopped 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 2 tsp dried oregano 2 tsp dried thyme 2 tsp dried cumin 2 tsp smoked paprika 1 cup dry red wine 1 (15 oz) can whole tomatoes 1 cup beef broth 3 tbsp tomato paste 1 bay leaf 1 tbsp white vinegar ½ cup pimiento-stuffed Spanish olives, halved
Directions Pat steak dry and season all over with salt and pepper. Heat canola oil in a 6-quart pressure cooker over medium-high heat. Add steak and brown on each side, about 2-3 minutes. Set steak aside.
Add an additional 1 tbsp oil in the pressure cooker over medium high heat and stir in onions, garlic, bell peppers and sauté until the onions have softened, about 4 minutes. Stir in oregano, thyme, cumin, and paprika and sauté until fragrant, about 30 seconds. Add wine and simmer until most of the liquid has evaporated, about 2 minutes.
Add tomatoes, tomato paste, beef broth, and bay leaf to the pressure cooker. Simmer for 2 minutes, breaking up tomatoes with a spoon. Return steak and any accumulated juices to the cooker. Cover and secure pressure cooker with lid and increase heat to high. Once the pressure cooker whistles over high pressure, reduce the pressure to low and cook for 25 minutes. Remove pressure cooker from heat and allow to cool before removing lid.
Reheat the stew uncovered over medium heat. Season with salt and pepper to taste. Stir in vinegar and olives and simmer for 5 minutes to allow flavors to combine.
Serve stew over Cuban rice with fried plantains and black beans on the side.
There's nothing like an Indian meatball curry with a spicy kick! I'm always craving spicy food, but to balance it out, I love pairing these meals with milk.
Scared of spice? Fear not with a glass of milk! While hot peppers contain capsaicin oil, which delivers the spicy punch to your taste buds, milk battles the oil with casein, which binds to the oil and magically lifts it away from your tongue! You can certainly breathe a sigh of relief if you get a little too pepper happy with your curry. Phew!
This recipe is written to be moderately spicy (medium-hot)! But if you really want to crank up the heat, add some extra Kashmiri chili powder and jalapeno peppers, like I love to do, and chug a glass of milk while you're at it!
Indian-Spiced Meatball Curry
Time: 45 Minutes Serves 6
Meatballs 1 lb ground lamb 1 small onion, finely chopped (squeeze out excess water with a paper towel) 2 tbsp fresh mint, finely chopped 1 medium jalapeno, finely chopped 2 tsp fresh ginger, minced 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground turmeric 1 tsp salt 1 large egg, beaten Extra virgin olive oil
Curry Sauce 1 medium onion, finely chopped 4 cloves garlic, minced 1 tbsp fresh ginger, minced 2 medium jalapenos, chopped 2 tbsp Indian curry paste or hot madras curry powder 1 tsp Kashmiri chili powder, or more to taste ½ tsp salt 1 (15 oz can) crushed tomatoes ½ tsp garam masala 1 tbsp cilantro, chopped
Chive Chutney ¾ cup chives, roughly chopped 2 jalapeños, roughly chopped 2 tbsp fresh ginger, peeled, roughly chopped 2 cloves garlic 1 cup cilantro leaves 1 tsp salt 1 tsp sugar Juice of 1 lime 2 tbsp extra virgin olive oil
To Serve ½ cup kefir or runny yogurt Freshly chopped cilantro Steamed jasmine rice Naan Milk, to pair with the heat!
Directions In a large mixing bowl, knead the meatball ingredients with 2 tsp olive oil. Roll the mixture between your palms to form about 20 1-inch balls.
In a large skillet, heat 2 tbsp olive oil to medium-high heat. Add meatballs and brown on all sides, about 2-3 minutes. Set the meatballs aside and keep warm.
To the same skillet, prepare the curry sauce by sautéing the onion over medium heat for 4-6 minutes, until translucent. Add the garlic, ginger, jalapeños, curry paste, kashmiri chili powder, and salt, and continue sautéing until the jalapeños are soft, about 3-4 minutes. Stir in the tomatoes with 1.5 cups water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Return meatballs to the skillet and simmer for 15 minutes to allow the flavors to meld. Adjust seasonings to taste, including Kashmiri chili powder for more of a burn and to deepen the red color of the curry!
While the meatballs simmer, prepare the chutney by adding all of the chutney ingredients to a blender. Blend until smooth.
When the meatballs have finished simmering, stir in garam masala and cilantro. Serve the curry over steamed jasmine rice and garnish with additional chopped cilantro, yogurt, and chive chutney if desired. Serve with naan on the side.
Pair your meal with a healthful glass of milk help you handle the delicious heat of the curry!
I don't always make tacos for Taco Tuesday, but when I do, I make sure they're absolutely this tasty!
I came up with this recipe about a year ago when I was nearly starving and thought I was out of food in the kitchen. Luckily I was able to appease my hunger after finding a couple tortillas, eggs, and a wedge of queso fresco in the refrigerator as well as some beans and canned chipotle chilies in the pantry. The result was fantastic.
I've since revised the recipe to be even more pleasing to the palate! Before I microwaved the filling in a bowl and then fried the eggs to make for a quick 7-minute meal. That recipe was awesome - and you could easily do the same with these ingredients with a terrific result. But if you want to spruce things up a little more, just spend just a few more minutes building flavors over the stove and fry your tortillas instead. Soooo good!
The recipe is still as quick as ever! In fact, it's so easy, it makes for a perfect outdoor recipe as well! Check out the step-by-step pictures that I took of the Chipotle Tacos on my outdoor excursion for Alite's Outdoor 101.
Chipotle-Spiced Vegetarian Tacos
Time: 15 Minutes Serves 4
Ingredients Extra Virgin olive oil 3 cloves garlic, finely chopped 2 (15 oz) cans kidney beans 2 whole canned chipotle chilies in adobo sauce, minced, reserving 1 tbsp adobo sauce 1/3 cup queso fresco, crumbled 1/3 cup cilantro, stemmed, roughly chopped 2 tsp Chipotle Tabasco Kosher salt and freshly ground black pepper 8 corn tortillas 8 large eggs 1 spring onion, whites and greens finely chopped 1 lime cut into wedges
Directions Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add garlic and stir until fragrant, about 30 seconds. Add kidney beans, chipotles chilies, reserved adobo sauce, and stir occasionally until warmed through, about 2-3 minutes. Remove from heat and stir in queso fresco, 1/3 cup cilantro, and Tabasco. Season with salt and pepper to taste and keep warm.
In a medium skillet, add enough olive oil to liberally coat the bottom of the pan. Heat oil to medium-high heat and add tortillas, one at a time, cooking for 30-60 seconds on each side until crisp. Blot tortillas on paper towels and keep warm.
To the same skillet or a small egg pan, crack 1-2 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny. Transfer eggs to a large plate and keep warm.
Serve tortillas on plates, topping with kidney bean mixture followed by spring onions and additional cilantro and queso fresco if desired. Squeeze over with lime wedges and top each taco with a fried egg!
This Roasted Salmon with Corn and Salt for Life Herbed butter is so good it’s ridiculous!
I made the tastiest herbed butter with Salt for Life’s Sea Salt and Potassium Salt Blend and I was so impressed with its ability to enhance flavors in cooking. You have to pick some of this stuff up and try out this recipe. Your health will thank you!
Salt for life is a unique salt alternative because it’s actually made of salt. It just has 75% less sodium vs. regular salt and replaces the sodium with potassium, which can reduce your risk for heart disease! This makes it taste and look just like regular salt, but it’s a whole lot healthier for you.
If you think you don’t need less salt in your diet, think again! 90% of Americans consume more salt than recommended, which increases your risk for cardiovascular disease. That’s why I have a solution for you - Nutek’s Practice Safe Salt campaign!
Check out their interactive website, Practice Safe Salt, which offers fun quizzes and videos aiming to increase your knowledge about the health effects of sodium and how to eat less of it in your diet! Then make this recipe and get ready to be wowed!
Roasted Salmon with Corn and Salt for Life Herbed Butter
Time: 45 Minutes Serves 4-6
Ingredients 6 tbsp unsalted butter 1 tbsp ground cumin 3/4 tsp ground red pepper 1 clove garlic, roughly chopped 1/4 cup fresh herbs, chopped, such as chives, thyme, sage, rosemary, and fresh fennel pollen 2.5 tsp Salt for Life 4 ears medium ears corn, husked 1 medium zucchini, sliced 1 meyer lemon, sliced 2 large spring onions, quartered 4 (8 oz) salmon fillets Freshly ground black pepper
Directions Preheat oven to 450F.
In a food processor, add butter, cumin, ground red pepper, garlic, herbs, and Salt for Life. Pulse until blended.
Lay out corn, zucchini, lemon slices, and spring onions on a foil-lined baking sheet in a single layer. Brush vegetables lightly with compound butter.
Add salmon fillets to a separate foil-lined baking sheet and brush with compound butter to lightly coat. Season salmon and vegetables to taste with freshly ground black pepper.
Transfer vegetables to the oven and roast for 20 minutes. Add salmon to the oven and roast until the internal temperature reaches 145F, about 12-15 minutes. Remove salmon from heat and keep warm.
Broil the vegetables for the last 5-10 minutes of cooking, until browned and lightly crisp around the edges.
Serve salmon on plates topped with a dollop of compound butter. Garnish with roasted vegetables. Enjoy!
This Mac 'n Cheese from Purple Carrot is so creamy and delicious, you wouldn't even know that it's vegan. You'll love it!
I'll admit, I was a little skeptical when I saw the recipe in my dinner kit. Vegan parmesan cheese, almond milk, and vegan butter? How could they possibly make for an authentic Mac?
But an authentic Mac these ingredients did make! The dish came together so well in the end that I actually imagined a mad scientist cooking up a storm in the kitchen at Purple Carrot to conceptualize the recipe. Beakers, test tubes, and lab fires, oh my!
This little cooking fantasy was really more about the food being absolutely delicious than being surprised it was vegan because it doesn't take a rocket scientist to make plant-based meals taste great!
Plus, working plant-based meals into your diet is probably one of the best ways to improve your health and well-being because it makes it so easy to fuel your body with additional vitamins, minerals, and antioxidants that will keep your body healthy in the long-term! This is why my meal planning to incorporates meat-free dinners at least a couple times per week, and yours should too!
Long story short, Purple Carrot offers 100% plant-based meals that are absolutely scrumptious. By ordering their meal kit, you'll get your weekly dose of plant-based meal while pleasing your palate at the same time! Use the code Diet30 to receive $30 off of your first order!
Creamy Vegan Mac 'n Cheese
Time: 35 Minutes Serves 3 Adapted from Purple Carrot's Creamy Mac 'n Cheese
Ingredients 6 oz pipette pasta 4 garlic cloves, minced 2 tbsp arrowroot starch 8 oz almond milk 1 lemon, halved 1 packet dijon mustard 5 tbsp nutritional yeast 3 tbsp vegan parmesan cheese 1 tbsp vegan butter ½ cup panko breadcrumbs 2 tbsp green chiles 8 oz broccoli florets 2 tbsp olive oil Kosher salt and freshly ground black pepper
Directions Place a large pot of salted water over high heat. Once boiling, add the pipette pasta, stir, and cook until tender, about 8 minutes. Drain but do not rinse.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Set aside 1 tsp of the garlic. Once hot, add the remaining minced garlic and cook until slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute longer.
Slowly whisk the almond milk into the large skillet and cook for another 2 minutes, stirring frequently. It’s okay if this mixture is lumpy. Carefully transfer the sauce to a blender. Add lemon juice, dijon mustard, nutritional yeast, and vegan parmesan to the blender and season with salt and pepper. Blend, taste, and adjust seasoning with salt if necessary.
Set oven to broil on high. Melt the vegan butter in a microwave or small skillet. In a small bowl, combine the melted butter, panko breadcrumbs, and a pinch of salt.
Return the cheese sauce to the large skillet and place over medium-low heat. Add as much or as little of the green chiles as you’d like to the sauce. Bring sauce to a simmer and stir in cooked pasta. Transfer mac n’ cheese to a 8x8 baking dish and top with buttery breadcrumbs. Broil until golden brown, about 3 to 5 minutes.
Rinse the large nonstick skillet and place over medium-high heat with 1 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add 2 tbsp water to create steam and cover. Cook until broccoli is just tender, about 4 to 5 minutes. Scoop servings of creamy mac n’ cheese onto large plates. Serve with garlic broccoli. Dig in!
There's nothing like a Rotisserie Chicken Salad. You get all the benefits of cooking up a whole chicken without actually having to do any of the work!
Case in point: this easy chicken salad recipe! It's so good, I could eat at least some variation of it at least once a week.
Who doesn't love rotisserie chicken anyway?! It's one of the most tempting buys at the grocery store. Between the amazing aroma, the lighting on the bird, and the crispiness of the skin, you know you have to buy it, but what will you do with it? Make this salad of course!
Pro tip: warm up the chicken and dressing before serving it over the salad. You'll recapture all those incredible aromas from the rotisserie section of your grocery store! Warmed salads always hit the spot anyway.
Roasted Chicken and Avocado Salad with Honey Mustard Vinaigrette
Time: 10 Minutes Serves 4
Ingredients 1 head butter lettuce leaves, gently torn 1 small head of radicchio leaves, gently torn 1/2 cup packed mint leaves, stemmed 1 small cucumber or 1/2 large cucumber, thinly sliced 1/3 cup toasted pumpkin seeds 4 oz sharp feta or blue cheese, crumbled 3/4 cup honey mustard vinaigrette, divided 2 cups rotisserie chicken, shredded 1 avocado, peeled, thinly sliced Kosher salt and freshly ground black pepper
Directions In a large mixing bowl, toss salad greens with mint, cucumber, pumpkin seeds, crumbled cheese, and ½ cup honey-mustard vinaigrette. Divide salad between shallow bowls or plates and top with shredded chicken, avocado, and additional salad dressing if desired. Season with salt and pepper to taste, and enjoy immediately!
I'd say I'm surprised that I haven't made pizza for you yet, but I'm not. And no, it's not because I'm some picky dietitian who thinks pizza is inherently unhealthy!
Pizza can have a lot of healthy attributes, like calcium from the cheese as well as various antioxidants if you add vegetables! Add a little lean protein and you have yourself a pretty balanced meal. Even more so if you make the pizza yourself to control the saltiness of the cheese and the quality of your ingredients. Most RDs I know crave pizza as much as anyone I know!
So yes, I DO crave pizza! A lot. But my reasoning for not sharing my favorite pizza recipe with you is because I'm stubborn. I have wanted to share my pizza dough recipe that I adapted from Jeff Varasano's famous New York Pizza for so long! But I haven't had time/focus to revive my sourdough starter. I think it's still alive anyway. Time will tell!
Until I revitalize my starter, you will have to make due with recipes using store-bought pizza dough! Just find some that's high quality and hits the spot, and you're good to go.
As for this recipe, it's deliciously flexible! I named it Garden Vegetable Pizza Party because you can literally take any edible ingredient growing in your garden (or seasonal produce from your farmers market), throw it on top of some grated fontina, and cook up an incredibly delicious pizza! If you have friends over for dinner who have specific pizza preferences, it's easy to meet them by just throwing whatever you want on their side of the pie. Sounds exciting for a summer dinner party, right?
Surprisingly, we don't have all of this produce growing in our garden right now! Our tomatoes are a little slow this season, but are about to explode (!) and we've only ever grown mushrooms from a Far West Fungi mushroom kit once. Even so, we used our own hot peppers, and hey, at some point, we could use the barley we're growing right now!
Okay, I might be nerding out too much now. So go ahead and enjoy this recipe. It's too much fun!
Garden Vegetable Pizza Party!
Time: 40 Minutes Serves 4
Ingredients 2 (12 oz) pizza dough balls 12 oz fontina cheese, grated 1 roma tomato, thinly sliced 1 lb cremini mushrooms, thinly sliced 1 spring onion, thinly sliced 3 small jalapeno peppers, sliced 4-6 birdseye chilies, chopped (optional)
Directions Preheat oven and pizza stone (if using) to 500F.
Bring dough to room temperature by allowing to sit out for about 30 minutes, being careful to not let the dough over-rise.
On a floured surface, lightly dredge dough in flour. Gently stretch the dough out a little at a time, waiting about 10-15 seconds between each stretch. Form a crust around the rim of the dough if desired.
Lightly flour a pizza peel and carefully transfer dough. Quickly add the fontina, tomatoes, mushrooms, spring onions, and peppers. Season with salt and pepper to taste and transfer the dough to the pizza stone. Bake for 8-10 minutes, until the cheese has melted and the crust is golden brown in spots.
Transfer the pizza to a grill rack to cool. Drizzle pizza with olive oil, cut into slices, and serve immediately!
Ladies and gentlemen, I have made for you some seriously delicious tacos! I wish I made enough to ship out tacos via FedEx to each and every one of you, but alas, you will just have to make some yourselves!
I made these tacos with the spice kit of a very lovely blogger, Sonia Soni from Life is a Recipe, who I met on Instagram. She shipped out the spice kit for me to play with and this is what I came up with - absolute yummimess!
Imagine your favorite chicken tikka masala flavors (thanks Sonia!) over warmed tortillas with the best cilantro chutney and pickled red onions you've ever tasted. Yep, that's what this recipe has to offer.
So who's going to make this one for Taco Tuesday?!
Chicken Tikka Masala Tacos with Cilantro Chutney
Hands-on Time: 35 Minutes Total Time: 1 Hour, 35 Minutes
Ingredients 1 cup whole Greek Yogurt 1 tbsp lemon juice Kosher salt and freshly ground black pepper 2 tbsp Life is Recipe's Tikka Masala Kit Part 1 2.5 lb boneless skinless chicken thighs 5-10 birdseye chilies, chopped (optional) 1/2 cup apple cider vinegar 1 tbsp sugar 1 tsp salt 1 medium onion, thinly sliced 4 cloves garlic, minced 1 tbsp ginger, minced 1 tbsp olive oil 4 cloves garlic, minced 2 medium serrano peppers, finely chopped 3 roma tomatoes, chopped 2 tbsp Life is a Recipe's Tikka Masala Kit Part 2 1/2 cup heavy whipping cream
Chutney 3/4 cup green onions, roughly chopped 2 serrano peppers, roughly chopped 2 tbsp ginger, peeled, roughly chopped 2 cloves garlic 1 small bunch cilantro leaves 1 tsp salt 1 tsp sugar Juice of 1 lime 2 tbsp extra virgin olive oil
To Serve 8-12 corn & wheat blended tortillas 1/3 cup Greek yogurt 1/3 cup green onions, chopped 1/3 cup cilantro, Chopped 1 lime, cut into wedges
Directions In a large bowl, combine yogurt, lemon juice, 1 tsp salt, and 2 tbsp of Tikka Masala Part 1. Stir in chicken and birdseye chilies if using. Cover with plastic wrap and marinate for one hour.
Preheat oven to 350F. Add chicken and marinade to a foil lined baking sheet and bake for 20-25 minutes, until the chicken is cooked through. Remove from heat and cut into 3/4-inch pieces. Keep warm.
Meanwhile, bring apple cider vinegar, sugar, and 1 tsp salt to a boil in a medium saucepan over over medium-high heat, stirring until the sugar and salt dissolve. Stir in red onions and remove to heat. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic, ginger, and serranos and stir until fragrant, about 30 seconds. Stir in tomatoes and cook for 5 minutes, until softened. Stir in Tikka Masala Part 2, heavy whipping cream, and baked chicken, and simmer, uncovered, for for 10 minutes, until the sauce has thickened and the flavors are well combined. Season with salt and pepper to taste and remove from heat.
Add all of the chutney ingredients to a blender and blend until smooth.
Warm the tortillas in a microwave covered with a wet paper towel or in a pre-heated oven covered with foil until warmed through.
Serve tortillas on plates and top with chicken tikka masala mixture. Garnish with chutney, yogurt, pickled red onions, green onions, and cilantro. Squeeze over lime wedges and serve immediately!
Are you hooked on Numo Bone Broth yet?! If not, you should be because it’s not only healthy, but it’s more versatile than you think.
One great way to use Numo Bone Broth in summer is to add it to your smoothie. Yep, you heard that right! The pairing of fruit and honey with a little bit of bone broth is not only delicious, but it also adds collagen, amino acids, and minerals that are keep you skin, joints, and gut healthy!
The next time you have a little bone broth leftover from dinner night, be sure to use up the remainder in a smoothie! Or better yet, why not just order an extra Numo Bone Broth Kit and make a big batch this summer, freezing the broth in individual 1 or 2 cup vacuum sealed bags?
There’s no better way to get in your fruit and bone broth at the same time!
Sweet Peach Smoothie with Numo Bone Broth
Time: 5 Minutes Yield: 2 (12 oz) servings
Ingredients 1 cup chilled Numo Chicken Bone Broth 1 medium yellow peach, sliced 1/3 cup strawberries, sliced 1 large kiwi, sliced 1 tbsp honey 2 cups ice
Directions Add all ingredients to a blender. Cover and blend on high until ver smooth. Divide between two glasses and garnish with additional honey and sliced strawberries and if desired.