Today at the Leafy Greens kitchen we had a full table of 12 hungry eaters! Busy people stopped by to have a proper lunch; they sat down and ate a home-cooked meal in the company of friends and friendly strangers.
In each bowl I added shredded chicken, topped it with a rich stock (see link below for recipe – today’s lunch I added a whole chicken) with chard and cilantro. I topped it off with homemade corn tortilla chips, avocado, a slice of lime with a quesadilla on the side. On the table was fresh pico de gallo to accompany the soup. I like my meal to be a hands-on kind of thing, with adding this and that for a note of brightness and a bit of crunch.
For dessert I added 2 bananas in the blender with almond milk, vanilla extract and cocoa nibs. The cocoa nibs, with a bit of caffeine, helped give a boost to help with the afternoon slump.











