Kale Almond Pesto

Today was a long day and workouts have been intense. When I go to eat something, sometimes it's nice to have a condiment there that's healthy and add a different flavor to my everyday meals or snacks. This is one of my favorites, it's simple to make and it taste great with just about anything.

What you'll Need:

1/3 cup Roasted Almonds

6 0z of Kale

1 tbsp of Olive Oil

2-3 cloves a garlic

Dash of sea salt 

Cook it up:

First: I steamed the Kale for a few minutes. Just until gets bright green. I then add it into a food processor and chop it up. Once it's chopped I then add the almonds and garlic and blend it all together. Adding some olive oil  as you go. Last add a dash of sea salt to taste and maybe some fresh squeezed lemon if you feel daring ;) 

There you have it. Kale almond pesto! A little goes a long way, especially if you decided to use three cloves of garlic :) Whatever you don't use just store it away in an air tight container in the refrigerator and use it as you please guilt free!

Summer Squash Noodle Soup

Today we had the pleasure to enjoy a little break from the warm weather we've been having and welcome the gloom. As much as I enjoy the bright and warm spring days, there is just something about a nice cloudy, raining day that makes me feel all comfy and excited to make soup. I wouldn't want that all the time, but it's nice to have every once and a while. So since today was a cloudy day, I was super excited to experiment with soups.

A lot of people I know use butternut squash to make noodles, but since I've been using it a lot lately in our meals I decided it was time for something new. Instead of butternut squash I decided to use yellow squash and zucchini. I peels the skins and then peeled it as I would anything else into long strips and boiled it in chicken broth. It was so delicious that my family had eaten every bit of it. Lucky for me it was so easy to make that I just heated some up for lunch the following day.

What you need:
2-3 yellow squash and zucchini
32 oz of chicken broth (or vegetable broth)
1 large carrot (chopped)
1 stalk of celery (chopped)

Let's cook:
First: Start boiling the chicken broth. Once it's at a boil I added the celery and carrots for about 15-20 minutes.
Second: In the meantime peeled the zucchini and squash in long strips, so it looks like this.

Third: Once the carrots and celery started to soften up I added the strips of zucchini and squash into the soup for only about 5 minutes. 

Here you go:

As you can see I had some chicken breast already made from the night before so I went ahead and added some to the soup to make a "chicken noodle" soup but you don't have to add meat because it

taste wonderful without it. If your a vegetarian or vegan just use vegetable broth instead of chicken broth and obviously omit the meat. 

Enjoy!

Chicken Salad

Added this new meal to our family menu: It's easy and you can have it warm or cold.

Ingredients: 

2-3 Chicken breast 

1 Avocado

Cilantro- Chopped

Onion-Diced

Dash of sea salt and pepper to taste

How:

I baked chicken breast (pound them first) in oven at 350. Once they are done and no pink inside I shredded the chicken in a big bowl. I added the avocado, cilantro, and onions and mixed them all together. Last you add a dash of salt and pepper to taste.