Take a deep breath, the weekend is almost here!
It’s so funny, I used to be so excited for the weekend to to arrive because I didn’t have to go to work and I could have a cocktail (or two, or five) with my husband and our friends. Now, it’s because I am anxious to have his help with the baby and maybe I can take a nap. I am truly enjoying motherhood, but it can certainly feel overwhelming; I mean, where did my “me time” go??? And will it ever return?
I also really miss cooking and I need to get back into making delicious healthy dinners like this Almond Chicken Soup with Sweet Potatoes, Collards and Ginger. This hearty, warming soup gets a creamy texture from sweet potato and almond butter, while collards bring antioxidants and iron. Courtesy of Whole Living.
- 4 cups chicken stock
- 1/2 yellow onion, diced
- 1 minced garlic clove
- 1 large sweet potato, peeled and diced (2 cups)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup smooth almond butter
- 1 cup collard leaves, coarsely chopped
- 2 tablespoons minced fresh ginger
- Coarse salt and freshly ground black pepper
- 1 lime, cut into wedges
- Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
- In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
- Ladle the soup into bowls, and squeeze with lime wedge.
Enjoy! Happy Weekend!
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