Gisele Bundchen shares 2 recipes for her daily smoothie, Pesto Chicken Wraps from “Nourish”

Supermodel, mom, and world-renowned author Gisele Bundchen knows what it takes to maintain a healthy lifestyle, and she’s sharing tons of her family’s delicious, nutritious favorites, plus self-care routines, on her debut cookbook, “Nourish”.

The Brazilian-born fashion icon joined “Good Morning America” ​​in the kitchen to recreate two recipes from “Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook.”

The cover of Gisele Bundchen’s new cookbook, Nourish.

Corona publishing group

Check out Bndchen’s full ingredients and instructions below for her daily smoothie, plus everything you need to know about choosing the right fruits, and homemade pesto chicken lettuce wraps to make at home.

Gisele Bundchen’s Daily Smoothie

“I used to cleanse when I was broke, but I’ve found a new routine that gives me tons of energy, checked my gut health, satisfies my sweet tooth, and is easier to execute: drinking a daily smoothie made with sweet fruit. As I learned from the Valente brothers, different types of food take different amounts of time and enzymes to be processed by our bodies,” Bndchen wrote in the cookbook alongside this recipe.

“Therefore, simplifying food combinations can help simplify digestion. Thus, these smoothies include only three or four ingredients: a sweet ‘solid’ fruit in bulk, the juice of a sweet ‘liquid’ fruit, and times, dates for sweetness. This combination combines. easily without water, which keeps it nutritionally dense. I also add almonds or unflavored protein powder to make a complete meal. Since I use frozen fruit, the texture is super thick, a bit like ice cream, which my children and I love.”

“The following recipes are three of my favorite combinations, but experiment with the list of ‘liquid’ and ‘solid’ fruits (see page 54). Although these smoothies are designed to be easily and quickly digested, you can always deconstruct -them and eat them. unprocessed fruit and nuts, if you prefer to chew your meals, this provides the same health benefits with just a little more time to digest. (Note: eating these ingredients unprocessed will probably mean you’ll eat less than the amounts called for.)

Banana smoothie

Two “Nourish” smoothies.

Eva Kolenko

“I like to drink these banana smoothies during the day, as the banana tends to be more binding. My favorite ‘liquid’ fruits for this smoothie are watermelon, molasses, or unsweetened coconut water.”


About 4 cups peeled and halved frozen bananas (about 4 large bananas)

About 3 cups of juice from a “liquid” fruit.

1/4 cup soaked and peeled almonds, blanched almonds, almond cream or ground almond solids (from making almond milk) or 1 scoop unflavored protein powder


Blend the bananas with the juice and almonds. (Or you can make the juice ahead of time and refrigerate for up to 24 hours, then quickly mix with the rest of the ingredients the next morning.)

Blend until creamy and smooth. If desired, strain through a fine mesh strainer to remove the small banana seeds for easier digestion. Enjoy!

The fastest smoothie: The quickest and easiest smoothie is a banana smoothie made with unsweetened coconut water and blanched almonds. I strain the shake for optimal digestion, but it’s not necessary. This smoothie requires no juicer or any other preparation in advance, perfect for the last minute.

Solid and liquid fruits for smoothies

“The Valentes categorize sweet fruits as ‘solid’ fruits and ‘liquid’ fruits. Each smoothie requires frozen ‘solid’ fruit to increase the volume of the smoothie, ‘liquid’ fruit to aid in the processing of the solid fruit, and other additions (almonds). , dates, etc.) The exact recipes include some of my favorite fruit combinations—experiment to find your favorites.”

‘liquid’ fruits

“Apart from coconut water and apple juice, these ‘liquid’ fruits should be put through a juicer to remove seeds and fibers. If you don’t have a juicer, you can process them in blender until very smooth and then strain through a fine sieve.”




Apples (not green)

Coconut water without sugar

Pure apple juice without sugar

note: Home-processed fruit is best, but store-bought organic juice is fine in a pinch

‘solid’ fruits

“All ‘solid’ fruits are frozen for the best smoothie texture.”

Pears, cored, chopped

Papayas, seeds, pulp removed from the skin

Bananas, peeled

Apples, not green (see Note), cored, cut into pieces

Red guava, cut in half, peeled

Jackfruit, inner flesh only

Coconut meat


Note: Sweet red apples can work as a “liquid” or “solid” fruit, depending on whether you need liquid to aid in the blending process or want the fiber and texture.

Pesto Chicken Lettuce Wraps

“Norish” Pesto Chicken Lettuce Wraps.

Eva Kolenko

Services 2

“My kids are great eaters, but Benny, my firstborn, had the benefit of my undivided attention when it came to his early meals: I made them as nutrient-dense and clean as possible. As our family growing up (and growing), I realized that my idealized meals weren’t always practical or popular in the household. Even if I had wanted to eat mostly simply prepared vegetables, sometimes my kids didn’t want to. See the power of a lettuce wrap! For kids, there’s something. I get excited when they tell me you eat with your hands, and as a mom, I get excited when they enjoy lettuce leaves stuffed with shredded carrot and zucchini, lean chicken and other good-for-them ingredients. friendly, these are a win-win.”

2 cups thinly sliced ​​or shredded cooked chicken
3 tablespoons pesto (recipe below or store bought)
Extra virgin olive oil
12 large leaves of Bibb lettuce (about 2 heads)
1 medium carrot, coarsely grated
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)

1/4 cup freshly grated Parmesan cheese (optional)
2 tablespoons toasted pine nuts or toasted walnuts
1 clove of garlic, coarsely chopped
Fine sea salt
1 cup packed fresh basil leaves
1/3 cup extra virgin olive oil, plus more for storage


For the pesto

Feel free to double the recipe to use up a couple of applications.

In a blender or food processor, combine the cheese (if using), nuts, garlic, and a pinch of salt, blitzing until the mixture is ground. Add the basil and process, pushing the mixture with the pestle or scraping down the sides a couple of times, until the basil is evenly chopped. With the motor running, slowly pour in the olive oil, processing until the pesto is as smooth as you like.

Taste, adding additional salt, if necessary. Store, covered, in an airtight glass container in the refrigerator, covered with a thin layer of olive oil to prevent browning, for up to 4 days.

To make the wraps

In a medium bowl, combine chicken and 2 tablespoons pesto, tossing to coat. In a small bowl, thin the remaining tablespoon of pesto with 1 to 2 tablespoons of olive oil, enough to be like a sauce.

Divide the lettuce leaves into 6 piles of 2 leaves stacked on top of each other. Place small stacks of carrot and zucchini on top of each stack of 2 leaves, then sprinkle each stack with a little vinegar and a couple of small pinches of salt and pepper.

Divide spoonfuls of the dressed chicken over the vegetables, then drizzle each pile with a little of the pesto sauce. Garnish with a few microgreens, if using, then serve.

Recipes reproduced with permission courtesy of “Nourish” Copyright 2024 Gisele Bndchen Co. Food photographs copyright 2024 by Eva Kolenko. Lifestyle photographs copyright 2024 by Kevin O’Brien. Published by Clarkson Potter, an imprint of Crown Publishing Group.

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Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook

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