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- Acai Berry Smoothie Bowl
-
- 1/2 Cup Unsweetened coconut milk
- 2 Tbsp Chia seeds
- Dash of cinnamon
- 2 Handfuls of spinach
- 1 Frozen banana
- 1 100 gram packet of frozen acai pulp
- Ice
- Directions
- Add the coconut milk, soaked chia seeds, cinnamon, spinach, banana and acai berry pulp to the pitcher of a high-speed blender and process until thick and creamy. The texture should be very thick; if too thick, then add more coconut milk. If you stick a spoon into the mixture, the mixture should be able to be thick enough to stay on the spoon; if not, add ice or more frozen bananas. Top with your favorite fruits, nuts, and berries! Photo courtesy of Mckel Hill and The Food Network.
- Provided by:
- Veronica De Lira, Nutritionist via Food Network
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Duncan Family Farms
Buckeye, Arizona, 85306 View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
GreenGate Fresh
David Root Yuma, Arizona, 85365View details |
|
La Buena Vida Farm
Jerry Racicot Portal, Arizona, 85632View details |
|
Maya's Farm
Maya Dailey Phoenix, AZ, 85042View details |
|
New Roots Phoenix Urban Farm
View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Chicken Taco Salad
Ingredients
FOR THE DRESSING:
3/4 c. Ranch Dressing (bottled Is Fine)
1/4 c. Salsa (as Spicy As You'd Like)
3 tbsp. Finely Minced Cilantro
For the Chicken:
2 whole Boneless, Skinless Chicken Breasts
2 tbsp. Seasoning (taco Seasoning, Or Your Own Mix)
1/4 c. Vegetable Oil
2 tbsp. Butter
SALAD:
1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
3 whole Roma Tomatoes, Diced
1/2 c. Grated Pepper Jack Cheese
2 ears Corn, Shucked
2 whole Avocados, Diced
3 whole Green Onions, Sliced
1/2 c. Cilantro Leaves
Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly
Directions
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.
