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Chicken and Kale Crockpot Soup

Slow Cooker RecipesWhitney Carlson1 Comment

Fall weather always reminds me to bring out one of my favorite kitchen gadgets - the slow cooker! Honestly, if you don't have a CrockPot, you are missing out! Slow cookers are so easy and because the food is cooked at a slower, more even temperature for a longer period of time (usually), you don't lose key nutrients that you might with a higher heat. We hope you enjoy this recipe - it was the perfect chicken soup for our chilly Georgia weather this weekend!

Chicken & Kale CrockPot Soup

Ingredients:

  • 2 split chicken breasts, skin on
  • 16 oz low-sodium, organic chicken broth
  • 2 c water
  • 1 lbs frozen green beans
  • 1 c carrots, sliced
  • 1 sweet onion, diced
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 1 TBSP sea salt
  • 3 c kale, broken into 2-3" pieces (can be done by hand)

Directions:  

1. Wash and pat dry split chicken breasts and prepare vegetables accordingly.

2. Place all ingredients (except kale) in a large slow cooker and cook on low for approximately 8 hours or 4 hours on high.

3. With heat still on, remove CrockPot lid (Be careful!) and remove and discard the skin from the chicken breasts.

4. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Discard bones and return chicken to CrockPot.  

5. Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high.

Healthy Pumpkin Banana Bread

Seasonal, Breakfast Recipes, Desserts & TreatsWhitney CarlsonComment

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Our Banana Bread and Banana Muffins are 2 very popular recipes and since it's fall we decided we would add a little pumpkin flavor to them! I'll be honest, I'm not a huge pumpkin fan but I like to create recipes that our readers enjoy so I suck it up and use pumpkin to experiment! Well, I actually loved the way this bread turned out! You must give it a try...pumpkin lovers AND non-pumpkin Lovers!

Eat Clean, Healthy Pumpkin Banana Bread

Ingredients:

Dry Ingredients:

Wet Ingredients:

  • 2 Small Bananas, mashed (approx 1 cup)
  • 1/2 cup Pumpkin (pure pumpkin, not pumpkin pie filling - we buy the Trader Joes Organic Canned Pumpkin)
  • 2 Egg Whites
  • 1/2 cup Unsweetened Vanilla Almond Milk
  • 1 Tbsp Coconut Oil, melted

Directions:

1. Preheat oven to 350 degrees.

2. Coat bread pan with olive oil.

3. Mix dry ingredients together in a large bowl. Mix wet ingredients together in a small bowl.

4. Add wet ingredients to dry ingredients. The mixture will be lumpy - do not over stir.

5. Spoon mixture into loaf pan and make for 40-45 minutes.

6. Let bread cool 10-15 minutes before cutting. Cut into 8 slices.

Macros (per slice - makes 8 slices):

  • Calories: 137
  • Protein: 5 g
  • Carbs: 21 g
  • Fat: 4 g
  • Sugar: 4 g
  • Fiber: 3 g
  • Enjoy!

- Whitney

The Banana SPRINT

Desserts & TreatsWhitney Carlson1 Comment

If you are like me, you want to EAT your food. Don't get me wrong I LOVE my protein shakes but sometimes I just want to chew my food. Well, I went for a run the other day and decided to refuel with this AMAZING treat (did you catch our post on what to eat before and after your run?). Try not to eat all of the Greek yogurt mixture before you add it to your banana (it's similar to our Four Ingredient Protein Pudding). I'll be honest, after this picture these pictures were taken I mashed it all together and devoured it!

Ingredients:

Optional Toppings:

  • 1 tsp almond butter
  • 1/4 cup oats

Directions:

1. Peel and cut banana in half, length-wise

2. Mix together Greek yogurt, protein powder, and almond milk

3. Add Greek yogurt mixture to open banana

4. Enjoy!

Macros (not including optional toppings):

  • Calories - 288
  • Protein - 32g
  • Carbs - 35g
  • Fat - 3g
  • Sugar - 19g

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