I think it's safe to say that when you have children--whether babies or teenagers--it's as difficult, if not more so, to feed yourself healthy and nutritious meals as it is to feed them. In the early days of motherhood, I would often forget to eat all day and come early evening (you know, during the newborn witching hour), I would be famished and had no energy at all. So I came up with some recipes I now turn to regularly to make it all a bit easier.
Read more ¿Qué más?: Avocado toasts are the hottest new breakfast food
Pina Colada Green Smoothie
(Makes 2 servings)
2 cups curly/Italian kale
1 cup fresh or frozen pineapple, cubed
1 1/2 bananas (save the other half for your little one's snack)
1/2 cup milk
3/4 cup plain yogurt, Greek or regular
2 Tbsp virgin coconut oil (optional)
6 large ice cubes
I know green smoothies are super-trendy right now, but it's for good reason. They are chock-full of vitamins, minerals and healthy fats, so they will fill you up and give you a great energy boost. They are also very versatile, so you can pretty much add in whatever fruit and protein sources you like. For this smoothie, add the ingredients to your blender in this order: milk, ice, pineapple, banana, yogurt, coconut oil, kale. Blend on highest speed until smooth. You may need to pulse it a few times to bring all of the ingredients down to the blade. Serve in a tall glass. Refrigerate or freeze any leftovers.
Makes 1-2 servings
1-2 Slices of bread (Your choice, I prefer 100% whole wheat or a baguette.)
1/2-1 Hass avocado
Salt, pepper and extra-virgin olive oil to taste
In my book, avocado is pretty much the perfect food, and even though it can be expensive, I try to keep them on hand. You can always go the guac and chips route, but avocado toast is a little more acceptable during the breakfast hour. All you have to do is mash the avocado (half if you're doing one slice, the whole thing if you're doing two), toast your bread -- a toaster is the quickest method, but you can also do it in a skillet or in the oven -- then top the toasted bread with avocado, salt, pepper and olive oil. If you have time and are really hungry, you can also top this with a couple of slices of bacon and/or an egg -- the bacon lowers the health factor, but tastes amazing.
Easy Egg Salad
(Makes 4 servings.)
6 hard-boiled eggs, large or extra large
1/4 cup plain yogurt, Greek or regular
1/4 cup Mayo (less if you prefer your egg salad a little drier)
Seasonings of your choice
Chop your eggs into about 1/2 inch sized pieces and place in a food storage container, add the yogurt and mayo. Add the mayo a little at a time to get your salad to a consistency you like--you may not need all of it. Add your seasonings and mix everything until well combined. As far as seasonings, I usually use just salt and pepper; salt, pepper and paprika; or adobo and pepper. Fresh parsley and scallions are also a tasty additon, but not at all necessary if you don't have them in the house. Serve with sliced bread or whole-grain crackers. Since you made the salad in a food storage container, you can just pop a lid on it and store the leftovers in the fridge. I usually eat it up to three days in a row.