Sunday recipe posts are back on Momma Bird Blog! Although this is not a fitness and weight loss blog, nutrition is such a huge part of feeling good.
I often find myself talking nutrition with my husband, because I value the benefits of eating well. Sometimes when he’s really tired, I remind him to have a handful or almonds or an apple. When my family is all feeling under the weather, we focus more on hydration and electrolytes. And when I’m getting to that time of the month, I’m always craving heart healthy foods.
Today, I thought I’d share 3 superfood smoothies, especially for those of you who maybe have small children and not a lot of time to eat a balanced diet. Because when you skip a meal altogether, the burnout goes from a mental to physical state.
I’ve had my own speculations about superfoods because it seems like everything is considered to be this ultra-powerful food. It seems that social media tends to really hype-up any whole food. According to Healthline, there are only 16 real superfoods.
Keep in mind that smoothies are super flexible. You can always play with taste; adding various natural sweeteners, dairy, vitality essential oils, and more. If you decide to use oils, make sure to use 100% therapeutic grade essential oils that are intended to digest. (You don’t want to digest perfume oils or oils that aren’t intended for internal use.) Lastly, I used an emulsion blender to whip these up and served them in plastic stemless wine glasses. Perfect way to get that boost for the day!
Avocado + Spinach
1/4 cup avocado ripened, and cubed
1/4 cup fresh, washed spinach
1 cup water to thin
2 drops of lemon or lime vitality essential oil (100% therapeutic grade)
Blend with emulsion blender and taste.
Berry + Watermelon
1 cup of cubed watermelon (no seeds)
1/4 cup of frozen berries
2 drops of lemon vitality essential oil (100% pure therapeutic oil)
No need to add water, the watermelon thins well on its own! Blend and enjoy!
I’m so excited about this recipe! You may remember a recipe I shared with you all a couple years back. It contained remnants of the “yucky” dinner that my kids couldn’t even stomach. Sneakily, I added the baked butternut squash and a few other ingredients, resulting in some “magic chocolate muffins.” They had no clue they were eating butternut squash.
I still may tweak the above recipe, since I’m not a professional chef, and rather a lover of baking and making food.
For this recipe, I combined leftover mac and cheese and a few other ingredients to make a mouth-watering combo! In a saucepan I made a homemade Alfredo sauce, using real Parmesan cheese, then I pureed the baked butternut squash. Lastly, I drizzled the new sauce over the leftover mac and cheese.
Do you see any bits of butternut squash in the mac and cheese? I don’t. And my kids clearly didn’t! #momwin
boxed mac and cheese, pre-made/8 oz. elbow mac, cooked
1 cup baked butternut squash (baked only with oil and salt)
about 2 oz. grated from wedge of Parmesan cheese
2 TBS. butter
4 TBS. flour
2 cups milk
salt, pepper, and garlic powder
Prepare your mac and cheese or butternut squash.
In a small saucepan, melt the butter. Whisk cheese and flour until it becomes pasty. Next, whisk the milk in. Season to taste.
Once sauce thickens, add the baked butternut squash right to the saucepan. Puree using an immersion blender.
Pour over (warmed) elbow mac or mac and cheese. Stir in well.
Depending on your crowd, you may want to pop this into a casserole dish and warm on 300 degree for about 10 minutes (covered). Or for a quick heat, pop in the microwave for 3-4 minutes on high.
I’m almost certain that the Parmesan cheese played a big role! Up until now I hadn’t played much with it because of cost, but now I see how often I’ve been able to use it in other dishes. Goodbye to cans of Parmesan (for now)!
When I took my first bite of this magical creation, I’m pretty sure I fell in love. It has such a creamy, rich taste, none of which tastes like hidden vegetables. It will literally make your mouth water!
Feel free to add other various cheeses to your cheese sauce! And Enjoy!
Here in Ohio, the overcast and rain has my family craving chicken noodle soup. (I told you I’ve got soup on the mind lately.) Chicken noodle soup is one of most nostalgic comfort-foods! For me, this bowlful of warm goodness is reminiscent of my Grandma’s recipe! (Stock is key!)
If you want to make a crowd-pleaser that’ll also make scrumptious leftovers the next day, then this one for you! I promise, the leftovers will go quickly!
I make this also over the stove, but you can also easily add the ingredients to a crock-pot for a quick and easy weeknight dinner! It takes about 15 minutes of prep and about 1 hour of simmering.
1 TBS. Olive Oil
1/2 Cup Onion, minced
1/2 Cup Celery stalk with leaves, minced
3 TSP. Minced Garlic
Salt and pepper to taste
Zest of 1 Lemon
3 TBS. Butter
(2) 32 oz. chicken stock
1 LB. Boneless chicken, raw
2 Large Carrots, peeled and chopped
8 oz. Wide Egg Noodles
( P.S. I’ve been adding lemon zest to my chicken soups since I was a kid. Believe me, it adds a whole new level of freshness that you won’t want to leave out! )
In a large soup pot, add olive oil. Saute minced; onion, celery, and garlic. Season with salt, pepper, and lemon zest.
Add in butter, chicken stock, and chicken. Simmer until chicken is cooked through, about 20 minutes.
Once chicken is cooked, cube it up and add it back to soup pot.
In a separate, smaller pot, boil water for the noodles. (This ensures that your broth doesn’t become starchy.) Cook the noodles for 4-5 minutes so they don’t swell too much, once added to the soup.
Add chopped carrots until tender, about 12 minutes.
What’s your favorite soup?
Drop a link in the comments if you have a soup recipe of your own!