Posted in Recipes

BL Smoothie: Everything You Need to Know

If you’ve been following along  for a while, then you know just how much I LOVE to start my mornings off with a BL smoothie {and if you’re new to BL- welcome! I’m so happy you’re here!}. BL smoothies are something I have been recommending to my clients and having myself for quite a while, so I wanted to share with all of you the secret behind why I love them and how you can make them for yourself! You guys, Chris even loves them & drinks them every morning so they’re husband approved too!

BL Smoothie 1


Instagram Recipes Round Up: Fav BL Treats

Hi babes! Indulgences are the spice of life, right?! We ALL need to treat ourselves from time to time! Sometimes there’s just nothing better than a sweet treat or a cozy comfort food dinner. Here is a round up of some of my favorite indulgent recipes that I have featured on my Instagram {@BlissfullyLively}. Be sure to follow along on Insta because I LOVE to post in real time about my fav foods and recipes in my stories. <3


Instagram Recipes Round Up: Part One

The Community

Hey babes! SO I realize that I’ve posted some recipes on my Instagram {@BlissfullyLively} that needed a special home on the blog! I want these to be available for you to reference when you’re looking for drool-worthy, BL-friendly recipes {plenty of satiating protein, good fats & fiber!}. Also, these are all fantastic dishes to meal prep ahead of time for my BL babes who are short on time.

Tortellini & Chicken Bean Soup

I am kind of becoming a soup cooking professional these days. They are the easiest recipes, so hard to mess up & can be rough chopped for quick assembly!

BL Recipes: Chicken Tortellini Soup

Ingredients:

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp. extra virgin olive oil (EVOO)
  • 5-6 carrots, chopped
  • 5-6 celery stalks, chopped
  • 1 bunch kale, chopped
  • 1 tbsp. butter
  • 92 oz. (3 cartons) organic free-range chicken broth
  • 1 tbsp. dried rosemary
  • 1 tbsp. dried thyme
  • 3 bay leaves
  • 2 organic chicken breasts, cooked & shredded
  • 1 package cheese tortellini
  • 2 cans cannelini beans, drained & rinsed
  • Salt & pepper to taste

Directions:

1. Chop onion & garlic, add to large pot with EVOO on medium high heat. Saute for 3-5 minutes until browned.
2. Rough chop all veggies. Set kale aside. Add the rest of the veggies to the pot.
3. Stir in butter & sauté for 5-8 minutes until carrots & celery are soft.
4. Add in chicken broth & spices. Stir to combine.
5. Let simmer until boiling & turn down to low to simmer for 20 minutes.
6. While this is cooking, add chicken to pot & cover with water. Put on high heat until boiling & then turn down to low & simmer for 20 minutes.
7. Shred chicken & add to pot.
8. Add in tortellini, kale & beans. Mix well and add salt & pepper as desired!


Balsamic Caprese Chicken

One of my FAVORITE dishes that I literally never get tired of. Pair it with some green veggies and whole grains on the side {roasted brussel sprouts and quinoa pictured below} and you’ve got yourself the perfect BL dinner!

BL Recipes: Balsamic Caprese Chicken

Ingredients:

  • 1 lb. chicken breasts
  • 1 cup balsamic vinegar
  • 1 dash oregano
  • 1 large tomato
  • 1 tbsp. chopped basil
  • 1 ball of mozzarella, 4 slices
  • 1 tsp. balsamic reduction

Directions:

1. Put chicken breasts in ziplock bag with balsamic vinegar and let marinate overnight.
2. Take out and place on a plate.
3. Pre-heat grill to medium high.
4. Grill chicken breasts 5 minutes {-ish} on each side until cooked through the middle and golden.
5. Add the tomato, basil and mozzarella to the top of the chicken and turn the heat of the grill down to allow the cheese to melt.
6. Once the cheese has melted, transfer to plate & drizzle with balsamic reduction!

Chicken & Quinoa Taco Soup

My BL-twist on a classic. With quinoa and extra veggies this is sure to keep you full all the way to dinner! {Top with some avocado for a dose of healthy fat!}


BL Recipes: Chicken and Quinoa Taco Soup

Ingredients:

  • 3 peppers, chopped
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno, chopped
  • 1 tbsp. olive oil
  • 2 chicken breasts
  • 92 oz. (3 cartons) organic free-range chicken broth
  • 2 cans low-sodium corn
  • 2 cans low-sodium black beans
  • 2 cups dry quinoa
  • 1 cup water
  • 2 cans diced tomatoes
  • 1 can mild diced chilies
  • Chili powder, garlic salt, garlic powder & cayenne paper to taste

Directions:

1. Chop peppers, garlic & onion, add to large pot on medium high heat with olive oil. Saute for 3-5 minutes until soft.
2. Cover with chicken breasts.
3. Add in chicken broth, corn, beans, quinoa, water, tomatoes, chilies & spices.
4. Cover & bring to a boil, once boiling reduce to heat to low & simmer for 20 minutes.
5. Take out chicken & shred.
6. Add back in shredded chicken & stir to combine.
7. Simmer for another 5 minutes & serve with 1/4 avocado!

Loaded Chicken Noodle & Kale Soup

Last but not least… you guys soups are so convenient, a complete meal in one, and reheat amazingly when made ahead of time. {Not to mention my favorite way to warm up from NH winters while I anxiously await warm springtime weather!} Packed with so many more veggies than traditional chicken noodle soup to give you an antioxidant boost!


BL Recipes: Kale Chicken Noodle Soup

Ingredients:

  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 1 can cannellini beans, drained & rinsed
  • 32 oz. organic free-range chicken broth
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 3 bay leaves
  • 1 lb. cooked & shredded chicken breast
  • 1 bunch kale, chopped
  • 1 cup whole wheat rotini
  • Salt and pepper, to taste

Directions:

1. Chop onions & garlic, put in small bowl.
2. Chop carrots & celery, put in small bowl.
3. Add 1 tbsp. olive oil to soup pot on medium high heat. Add in onions & garlic.
4. Once sautéed until brown, add in 1 tbsp. butter, carrots & celery.
5. Sauté until soft, 5-10 minutes.
6. Add in chicken broth, thyme, oregano & bay leaves.
7. Bring to a boil & then simmer for 20 minutes.
8. Add in chicken, kale & 1 cup rotini, simmer for 10 minutes.
9. Add salt & pepper to taste!

I hope you babes enjoy these recipes! I also LOVE to share recipes that I am cooking in real-time on Instagram story so make sure you’re following there @BlissfullyLively. Stay tuned for part 2 where I’ll be showing you some of my favorite BL indulgences!

xo,

Lauren

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Hearty & Spicy BL Bison Chili

Ok so I shared this recipe on Insta Story & it no joke was one of my most engaged with stories so I thought why the heck not bring it to the blog in a more permanent place that you guys can reference whenever you need a quick & healthy recipe to whip up! Fare warning I make my chili overwhelmingly spicy & thick sooo if you aren’t into a burning mouth cooool it on the chili powder & jalapeño!

Anyway I love all these chili/ soup recipes popping up all over Pinterest now that labor day has passed but I just keep being disappointed, I go to these recipes just to find out they only call for 1 breast of chicken or 1 can of beans…like come on people, I don’t want to take the time to make this soup just to be starving an hour after I eat it!!!

Problem solved, I added in some hearty fiber {all the beans}, some lean protein {bison meat} & some healthy fat {avocado} to make this soup one you will literally die for {& want to make a thousand times because it keeps you full & tastes like heaven}.

Make it, & thank me later!

BL Hearty AF Spicy AF Bison Chili

Hearty & Spicy BL Bison Chili

Hearty & Spicy BL Bison Chili

Ingredients

  • 1 tsp olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 large green pepper, chopped
  • 1 jalapeno, chopped
  • 1 lb ground bison
  • 4 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste
  • 2 cans diced tomatoes
  • 16 oz. low sodium organic free range chicken broth
  • 2 cans low sodium red kidney beans, drained & rinsed
  • 1 can low sodium cannellini beans, drained & rinsed
  • 1 can low sodium black beans, drained & rinsed
  • 1 can low sodium sweet corn, drained & rinsed
  • 1 avocado, sliced

Instructions

  1. Chop onion, jalapeno, green pepper & garlic.
  2. Add olive oil to large pot on medium high heat.
  3. Add chopped veggies to pot & saute for 5-7 mins or until tender.
  4. Add bison meat and cook until completely brown and fully cooked through.
  5. Add all spices to meat & stir for another 20 seconds.
  6. Add diced tomatoes, chicken broth & beans to pot.
  7. Stir until fully combined
  8. Add top to pot until boiling, turn down to low & simmer for 35-40mins or until chili thickens.
  9. Serve with 1/4 avocado slice on top!

If you guys are in the market for another loaded soup recipe try the chicken tortilla soup!

xo,

Lauren


Mint Mojito Fruit Salad

I don’t think i’ve loved a fruit salad more in my life! This recipe mixes my love for refreshing mojito’s and all the fruits together. I thought this would be perfect for Mothers Day get togethers this weekend because honestly it’s so damn simple but everyone will love it. A mix of strawberries, blackberries, raspberries, fresh mint and a hint of lime. HEAVEN.


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