half pint strawberries, washed
1 c purple cabbage
half of a pineapple, chopped
1 mango, peeled, pitted, and sliced
1 sweet potato, peeled and chopped
1 large handful peeled carrots, chopped
1 pear, sliced
1 nectarine, sliced
1/4 t cinnamon
1/8 t nutmeg
1/2 c quinoa
1 c chicken broth or water
1 clove garlic
1 T coconut oil
1/4 c peas
half yellow squash, chopped
1 chicken breast, cooked
1/8-1/4 c water or broth
1/4 t salt
partial batch of Salsa Verde Chicken and Bean Soup as follows:
2 chicken breasts
1 can chickpeas
1 can great northern beans
32 oz. chicken broth
12 oz. jar salsa verde
4 oz. can green chilies
1/2 t cumin
large handful kale
Strawberry and Pineapple:
Blend strawberries, cabbage, pineapple, and mango until smooth. Pour into ice cube trays to freeze.
Spiced Sweet Potato and Carrots
Steam sweet potato and carrots about 10 minutes until softened.
Place steamed sweet potato and carrots, pear, nectarine, cinnamon, and nutmeg into blender. Blend until smooth. Pour into ice cube trays to freeze.
Green Chicken Quinoa
Cook quinoa by bringing 1 c water or broth to a boil, adding in 1/2 c quinoa and garlic clove, cover, reduce to simmer, and let cook 15 minutes. Remove from heat and let stand covered for additional 5 minutes.
Heat coconut oil over medium heat in saute pan. Add squash and peas. Cook for 10 minutes or until softened.
Place cooked quinoa, cooked chicken breast, cooked squash and peas, handful spinach, and 1/8-1/4 c water or broth into blender. Blend until smooth. Pour into ice cube trays to freeze.
Salsa Verde Chicken and Bean Soup
Place fresh or frozen chicken breasts, chickpeas, great northern beans, chicken broth, salsa verde, green chilies, and cumin into crock pot. Cook on low 6 hours. Add in handful of kale, cook additional 2 hours.
Pour desired amount into blender, blend until smooth. Pour into ice cube trays to freeze. Enjoy the remaining unblended soup for dinner.