by Heather | Mar 20, 2019 | chicken, gluten free, paleo, protein, recipe, whole 30
Spicy Crockpot Shredded Chicken (perfect for tacos!)
This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!
1.5 to 2 lbs boneless skinless chicken breasts
3 tbsp avocado oil
2 tbsp chicken broth
1 tbsp apple cider vinegar
Spice mix:
2 tbsp chili powder
1.5 tbsp onion powder
1.5 tsp garlic powder
1 tsp dill
1 tsp pepper
½ tsp red pepper flakes
½ tsp paprika
Salt to taste
Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.
Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!
by Heather | Jan 29, 2019 | chicken, cooking, gluten free, meat, paleo, protein, recipe, whole 30
Slow Cooker Rotisserie Chicken
Ingredients:
Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Let the chicken rest 5-10 minutes before carving.
by Heather | Jan 6, 2019 | cooking, gluten free, greens, meat, paleo, protein, recipe, whole 30
Zuppa Toscana
recipe slightly modified from 40Aprons
Ingredients:
4 slices organic, uncured bacon , cut into about 1/2″ pieces
1 pound Italian sausage , made from below recipe
1/2 teaspoons crushed red pepper flakes
16 ounce organic potatoes, I used small bite sized potatoes cut in half
1 medium white or yellow onion , diced
2 tablespoons garlic , minced, about 4 cloves
4 cups organic chicken stock
4 cups chopped kale
1 can coconut milk
Salt and pepper , to taste
Homemade Italian Sausage
1 pound organic ground pork or turkey (I used turkey)
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed optional (I didn’t have this, delicious without)
pinch dried oregano
pinch dried thyme
Instructions
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.
by Heather | Dec 17, 2018 | fruit, gluten free, paleo, protein, recipe, vegan, whole 30
Monkey Breakfast Mix
Ingredients:
1 sliced banana
1/4 C blueberries
1/4 C cashews or walnuts
1 Tbsp almond butter
spinkle of cinnamon
coconut flakes
Directions:
slice banana into bowl and add blueberries & nuts. Top with almond butter, cinnamon and coconut flakes. Mix and enjoy!
