Leftovers from dinner, minus starchy sides, can make a good, high-protein breakfast, or try Christianson’s breakfast soup. To turn it into a meal later in the day, add more vegetables, or for dinner, add some quinoa or brown rice.
2 ripe avocados, pitted and peeled
1 quart organic chicken or vegetable broth
½ tsp. ground turmeric
2 chicken breasts, cooked and diced
½ tsp. ground ginger
Put avocado, broth, and turmeric in a blender and blend until smooth. In a 2-quart saucepan, combine the mixture with diced chicken and ginger. Heat until warm and serve. Leftover soup will keep in the fridge for up to 3 days.
Vegan version: Use vegetable broth and replace chicken with 1 package of tempeh or 1 cup of cannellini beans.
PER SERVING: 41 cal; 1g pro; 3g total fat (<1g sat fat); 4g carb; 0mg chol; 48mg sod; 1g fiber; 1g sugars