Gisele Bundchen, a world-famous supermodel, mother, and author, knows what it takes to maintain a healthy lifestyle and enjoys her family’s favorite delicious and nutritious dishes and self-care. I share a lot of my routines. debut cookbook“Nourishing.”
The Brazilian-born fashion icon joined “Good Morning America” in the kitchen and recreated two recipes from “Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook.” Did.
Check out everything you need to know about Bundchen’s daily smoothie and how to choose the right fruit, as well as all the ingredients and how to make homemade pesto chicken lettuce wraps at home below.
Gisele Bundchen’s daily smoothie
“I used to cleanse when I was exhausted, but I found a new habit that gave me tons of energy, overhauled my gut health, satisfied my sweet tooth, and was easier to implement. , drink a smoothie you make every day.As we learned from the Valente brothers, different types of food take different amounts of time and enzymes to process in the body,” Bündchen writes in her cookbook along with this recipe. .
“So simplifying food combinations helps simplify digestion. So these smoothies only have three or four ingredients, which means a lot of ‘solids.’ 1 sweet fruit, the juice of 1 “liquid” sweet fruit, and sometimes dates for sweetness. This combination is a blend. “It’s easy to make without water, so it stays nutritious. I also add almonds or unflavored protein powder to make a complete meal. I use frozen fruit, so the texture is very thick. , it’s similar to ice cream and both my kids and I love it.”
“The recipes below are three of my favorite combinations, but feel free to experiment with the list of “liquid” and “solid” fruits (see page 54). These smoothies are designed to be easily and quickly digested, but can be broken down and eaten at any time. If you prefer to chew on your meals, eating unprocessed fruits and nuts will give you the same health benefits, just taking a little longer to digest (note: eating these ingredients without processing , you are more likely to end up eating less than the prescribed amount). )
banana smoothie
“Banana is a strong binder, so I like to drink these banana smoothies during the day. My favorite ‘liquid’ fruits to put in this smoothie are watermelon, honeydew, or unsweetened coconut water.” is. ”
material
About 4 cups frozen bananas, peeled and cut in half (about 4 large bananas)
Approximately 3 cups of juice from “liquid” fruit
1/4 cup soaked and peeled almonds, blanched almonds, almond cream, or ground almond solids (obtained when making almond milk), or 1 tablespoon unflavored protein powder
direction
Place the bananas in a blender with the juice and almonds. (Alternatively, you can prepare the juice in advance and store it in the refrigerator for up to 24 hours, then quickly mix it with the remaining ingredients the next morning.)
Blend until creamy and smooth. If desired, strain through a fine sieve to remove small banana seeds for easier digestion. enjoy!
fastest smoothie: The quickest and easiest smoothie to make is a banana smoothie made with unsweetened coconut water and blanched almonds. Strain your smoothie for optimal digestion, but there’s no need to strain it. This smoothie requires no juicer or other advance preparation and is perfect for last-minute preparations.
solid and liquid fruits for smoothies
“At Valentes, we classify sweet fruits into “solid” and “liquid” fruits. All smoothies require frozen “solid” fruit to bulk up the smoothie and “liquid” fruit to help process the solid fruit. We also need other additives (almonds). , dates, etc.). The exact recipe includes some of my favorite fruit combinations. Experiment and find your favorite. ”
“liquid” fruit
“These ‘liquid’ fruits, other than coconut water and apple juice, must be run through a juicer to remove seeds and fiber. If you don’t have a juicer, you can process it in a blender until very smooth and then strain it using a strainer. It’s a fine sieve. ”
honeydew
cantaloupe
watermelon
apple (not green)
unsweetened coconut water
unsweetened pure apple juice
Note: Fruits processed at home are best, but in an emergency, purchased organic juice is also fine.
“Solid” fruit
“All ‘solid’ fruit is frozen to achieve the best smoothie texture. ”
Pears (core removed and roughly chopped)
Papaya with seeds removed and pulp scooped out from the skin
peeled banana
apple, not green (see notes), cored and coarsely chopped
Red guava, cut in half and peeled
jackfruit, pulp only
coconut meat
Acai
Note: Sweet red apples can function as a “liquid” or “solid” fruit, depending on whether you need liquid to aid the mixing process or fiber and texture.
pesto chicken lettuce wrap
For 2 people
“My children eat very well, but my oldest son, Benny, benefited from my careful attention when it came to his early diet. I made sure to make them as nutritious and clean as possible. As our family grew (and as we grew older), I realized that my ideal meals were not always practical or popular with the entire household. Even if you want to eat simply cooked vegetables, sometimes your kids don’t want it. Look at the power of lettuce wraps! There’s something for kids. As a mom, I’m so happy to hear that, and as a mom, I’m so happy that my kids enjoy eating lettuce leaves stuffed with shredded carrots, zucchini, lean chicken, and other healthy ingredients. . We are friendly and this is a win-win.”
material
2 cups cooked chicken, thinly sliced or shredded
3 tablespoons pesto (recipe below or store-bought)
extra virgin olive oil
Bibb lettuce 12 large leaves (about 2 balls)
1 medium carrot (coarsely chopped)
1 medium zucchini (coarsely chopped)
1 1/2 teaspoons apple cider vinegar
Fine sea salt and freshly ground black pepper
1/2 cup microgreens (optional)
plague
1/4 cup freshly grated Parmesan cheese (optional)
2 tablespoons roasted pine nuts or roasted walnuts
1 clove of garlic (coarsely chopped)
fine grain sea salt
1 cup pack of fresh basil leaves
1/3 cup extra virgin olive oil, plus more to preserve
direction
for pesto
Double the recipe for multiple uses.
In a blender or food processor, combine cheese (if using), nuts, garlic, and a pinch of salt and pulse until mixture is pulverized. Add the basil and process, pressing down on the mixture with a tamper and scraping down the sides a few times, until the basil is evenly chopped. With the motor running, slowly pour in the olive oil and process until the pesto is as smooth as you like.
Taste and add salt if necessary. Store in an airtight glass container, covered, in the refrigerator, coated with a light coat of olive oil to prevent browning, for up to 4 days.
How to make a wrap
In a medium bowl, add chicken and 2 tablespoons pesto and toss to coat. In a small bowl, thin remaining 1 tablespoon pesto with 1 to 2 tablespoons olive oil. The amount is enough to form a sauce.
Stack two lettuce leaves and divide into 6 piles. Arrange the carrots and zucchini in a layer on top of the two leaves and sprinkle each with vinegar and a little salt and pepper.
Divide spoonfuls of the dressed chicken over the vegetables and drizzle a little pesto over each bunch. Garnish with a few microgreens, if using, and serve.
Recipe reproduced with permission from Nourish Copyright © 2024 by Gisele Bündchen Co. Food photography copyright © 2024 by Eva Kolenko. Lifestyle photography copyright © 2024 by Kevin O’Brien. Published by Clarkson Potter, an imprint of Crown Publishing Group.
Other “GMA” kitchen picks
Clicking on these shopping links will take the visitor away from GoodMorningamerica.com. These e-commerce sites operate under different terms and privacy policies than GoodMorningamerica.com. ABC receives a commission for purchases made through these links. Prices are subject to change from the date of publication.
