Easy Breakfast, Lunch and Dinner Ideas from Inside Guelph!

I love my time with Trish on Inside Guelph on Rogers Cable 20 and Wednesday we make super easy smoothies, great for breakfast on the go or snacks on the run or after a great workout. And don't forget lunch and dinner with easy rotisserie or roast chicken! Here are the recipes:

These recipes are from ZICO Coconut Water:

Fruity Refresher 

A blend of fruit and ZICO Original to create a light and refreshing smoothie – it’s perfect for a post-workout hydration boost! 

Ingredients for two servings: 

2 Kiwis, peeled and chopped

1 cup strawberries, peeled and chopped

1 banana, peeled and chopped

1 cup ZICO Original Coconut Water

4 or 5 ice cubes

Place ingredients in a blender and mix. 

Yields 2 1/2 cups

Chocolate Raspberry Shake 

A sweet treat of a smoothie, shake up that mid afternoon snack. The frozen berries give the smoothie a nice chill.

Ingredients for two servings: 

1 cup frozen raspberries

1 1/4 cup ZICO Chocolate Coconut Water

1/4 cup Greek yogurt

Place ingredients in a blender and mix.

Yields 2 cups

Morning Blast

Enjoy this delicious pre-workout breakfast smoothie. Greek yogurt and almond butter add protein, ZICO and bananas make it potassium-rich and the Latte flavoured ZICO gives that extra boost to get going in the morning. 

Ingredients for two servings: 

1 cup ZICO Latte Coconut water

2 frozen bananas, peeled and chopped

1/4 cup Greek yogurt

1 Tbsp. natural almond butter

Place ingredients in a blender and mix.

Yields 2 cups

Chicken rice soup

Pick up a rotisserie chicken from the grocery store and enjoy it for dinner but be sure to put some of the chicken aside for this soup for lunch! Packed in a thermos, this soup will be a comforting flavour of home for the kids.

3 cups (750 mL) chicken broth

1 each carrot and celery stalk, finely diced

1/3 cup (80 mL) basmati rice or orzo pasta

1 cup (250 mL) diced cooked chicken

1/4 cup (60 mL) freshly grated Parmesan cheese

In a pot, bring chicken broth, carrot, celery and rice to a boil. Reduce heat and boil gently for 5 minutes. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender and chicken is hot.

Makes 4 servings.

Spicy Chicken Tacos

Full of spicy flavour, which may not make the kids happy. So if small ones aren’t keen on the heat, use only half of the jalapeno to cool the dish down. Serve them up with rice or mixed salad for an easy weeknight meal.

2 1/2 cups (625 mL) shredded cooked chicken

2 tsp (10 mL) canola oil

1 tsp (5 mL) ground cumin

1 fresh jalapeno pepper, chopped

1 small red onion, thinly sliced

1 plum tomato, chopped

2 tbsp (25 mL) chopped fresh cilantro

4 small (6 inch/15 cm) whole wheat or corn tortillas

Lime wedges

In nonstick skillet, heat oil over medium high heat. Add chicken and cumin and cook, stirring for about 2 minutes to heat through. Remove to plate. 

Return skillet to medium high heat and cook onion, tomato and jalapeno pepper for about 5 minutes or until vegetables are tender. Add chicken and stir to combine and reheat. Add cilantro and stir to coat.

Divide chicken mixture among tortillas and serve with lime wedge. Squeeze lime into tortilla before folding up to enjoy.

Makes 4 servings.