The Easiest Meal You Can Ever Make: Crockpot BBQ Pork

Hi there, I'm back!  Life is crazy with two littles who refuse to sleep past 5am and like to use each other as human punching bags, but besides that, all good. HAH.  I've had people asking for this recipe because it's so easy and just so good, and so I am taking a moment (while my boys beat each other up in the background) to write it up quickly.  I will add pictures next time I make it, but wanted to get this up because I've been making it for years and keep meaning to, and you know, life... :)

This recipe is one of my weekly go to meals.  You can throw this in when you get home from work and it's done within an hour or two.  Full disclosure: I don't usually measure out the ingredients (surprise surprise), so everything is approximate.  If you like a lot of flavor, add more, or if you want less, add less.

Crockpot BBQ Pork

• 1 pepper, cut into thin strips
• 1 onion, cut into thin strips
• at least 1lb pork loin (up to 2lbs works)
• soy sauce (about 2-4 tbsp)
• ketchup (about 1/4 - 1/3 cup)
• garlic powder
• onion powder
• olive oil
• salt and pepper

Take the peppers and onions and toss in olive oil, salt, and pepper and put aside.  Place pork loin in the center of the crock pot.  Drizzle/sprinkle olive oil, pepper, garlic and onion powder, ketchup, and soy sauce over the top of the loin. 










Then use a basting brush to evenly distribute over all exposed parts of the loin.  Put the peppers and onions on each side of the pork, cover, and cook on high 1-2 hours or low for 2-3 hours. 














When done to your liking, remove and cube it.  Place back in crock pot with the "sauce" and peppers and onions.  We serve over rice with cheddar cheese and avocado!  SOOOOO GOOD!

Note: Time is variable.  If you like a little pink your pork you should start checking it after about 1.5 hours.  And if it's a 2lb loin I often will cut it in half to speed up cook time, but even that size is never in there longer than 3 hours.  If you are pressed for time, just cut the loin into smaller sections and it should be done in about an hour!

Another note: my brother added some minced garlic, honey, apple cider vinegar, and a little sriracha to his, if that's your thing, it might be worth trying.


Oh, and as always... enjoy :)

Sweet Curry Crockpot Chicken

Yes, I'm back(ish)!  It's nap time, and if you have kids you know what that means.  Maximum efficiency.  I've still been cooking, but chasing the 2 crazies around leaves me little time for posting here.  However, my goal is to start again if for no other reason then to have one place to go to look for my recipes when someone is busy screaming my name/clobbering his brother while I am trying to cook.

This recipe is so easy and too good to not share though.  The addition of raisins and almonds with the sweet curry sauce makes this meal one of our favorites, and we are not usually ones to choose chicken over red meat!  You can serve it over rice, roasted broccoli, or cauliflower rice... and can always add more raisins, almonds, and/or curry to taste :)

Sweet Curry Crockpot Chicken

• 2 lbs chicken breast
• 1 1/2 cups greek yogurt
• 1/2 can coconut milk (regular or light, or use heavy cream)
• 3-4 tbsp curry powder (you choose)
• 1-2 tbsp turmeric powder (you choose)
• 3 cloves minced garlic
• 2 tsp minced ginger root
• Salt and pepper to taste
• Olive oil
• 1-2 cups raisins
• 1-2 cups slivered almonds
• 1/2 bag frozen peas (optional)

Line the bottom of the crockpot with the chicken, then liberally drizzle with olive oil, and sprinkle salt, pepper, and the turmeric powder over the top.

In a bowl, mix the yogurt, garlic, ginger, and curry powder.  Add to the top of the chicken breasts and spread evenly over the top.











Sprinkle over everything the raisins and almonds.  Then drizzle more olive oil and sprinkle a bit more salt and pepper.  Then spread the coconut milk over it all.










Put on high for 4-5 hours, or low for 8-10 hours.  With about 30 minutes left, add the peas over the top to warm them.  I don't recommend adding them for the whole time, they become mush.  If anything, you can heat them separately and add at the end as a topping.

When cooked through, shred the chicken in the crockpot with the sauce, mix up, and add on to the base of your choosing.  Hope you enjoy!

Because I Have So Much Time On My Hands... Chicken Pot Pie/Chicken With Dumplings

I'd say I'm back, but with the arrival of boy #2 (oh yeah, I had another baby... surprise!), I doubt if I will keep up with the blogging.  What I AM doing is really trying to share all the half written recipes I've saved here, since I need them on the blog and easy to access instead of this half written draft limbo.  So, you're welcome I guess?

Anyways, this is DELICIOUS and fairly easy, although some time is required to prep things.  I have been doing the chopping and laying out of ingredients in the morning, first round of cooking during naptime, and finishing it off before heading out to get my older son in the afternoon.  Read here: I am doing the crock pot version of this since I don't have 1 hour to devote to standing in front of the oven without someone crying or pulling at my pants.

However, in simpler times the oven version was my favorite (with a Pillsbury crust of course), so whichever you choose you cannot go wrong.

Chicken Pot Pie/Chicken With Dumplings (Crock pot or Oven)

Filling

• 2-3 cups shredded or chopped roasted chicken (depends how much you want in filling, read at very bottom for how to cook in crockpot)
• 1 cup chicken stock, with 1 tbsp cornstarch mixed in
• 1/2 cup coconut milk (or all coconut milk if no stock present)
• 3 stalks celery, sliced (1 cup)
• 6 small carrots, cleaned and diced (1 cup)
• 1/2 medium onion, peeled and chopped (1/2 cup)
• 4 ounces mushrooms, cleaned and chopped
• 1/2 bag frozen peas, thawed
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• sea salt and ground pepper to taste

GF Crust (or use store bought)

• 1 1/2 cups blanched almond flour
• 2 Tbsp chilled grass-fed butter
• 1 egg
• 1/2 tsp salt

Cook or shred or chop the chicken.  If you are doing the crock pot version of this meal, place your chicken breasts in the crock pot just covered with water.  Add salt, pepper, and a little thyme.  Cook on low for 3 hours, then set liquid aside (can use as your stock) and chop/shred breasts.  OR just buy a rotisserie and save yourself the hassle (this requires advance planning, which I am incapable of).

Once chicken is chopped, or while chicken is in crock pot... Warm oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender. (For spaced out version, this is the end of part one. Your kid is probably up from their nap. Turn off the stove and set pan aside with ingredients still in it.)

(For spaced out version, this happens after you've cooked and chopped your chicken) Add remaining spices, chicken, peas, coconut milk, and chicken stock (make sure you added the cornstarch to it) and bring to a boil. Reduce heat, and simmer to allow mixture to thicken.

When thickened to desired consistency, pour into casserole dish and cover with the GF** or regular crust.  Place crust of your choosing over top of chicken mixture and bake at 375 until crust is crispy, and filling is bubbling.

**If making GF crust... add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.  Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.

OR if you don't have time for that crust/cooking in the oven and using a timer sh*t...

Place your mixture in a crockpot on low for 1-2 hours... serve over biscuits of the coconut flour cheddar or almond meal variety (this one only take 90 seconds)!

The End.  Enjoy!

Oh. You wanted a picture?  Here's my kitchen after the first stage. Maybe I'll post more if my toddler lets me later tonight.

Cold Weather Food - Stew, Meatloaf, Crockpot Chicken!

So, these have been in the works for about 2 months.  Yes.  I have been trying to post for two.months.  Work, toddlerhood, family, and friends have taken the front seat, which the way it should be... but now, I give you three delicious, and fairly easy, meals.  They are each from a different friend (thanks mom friends!), and therefore are minimally modified.

Easy Meatloaf (not dry!)

• 2 lbs ground beef or turkey
• 1 cup chopped onions
• 2 garlic cloves, minced
• 1/4 cup ketchup (plus optional 1/4 cup for topping)
• 1/4 cup chopped parsley (4 tbsp if dry)
• 1 tbsp coconut flour
• 1/4 cup almond meal or 1/4 cup gluten free breadcrumbs
• 2 tbsp grated Parmesan cheese
• 3/4 cup shredded cheddar cheese
• 2 tbsp dijon mustard
• 1 large egg, beaten
• 3/4 tsp dried oregano
• salt and pepper to taste

Heat a skillet over medium heat and saute the onions and garlic until lightly browned.  Let cool, then combine with remaining ingredients.  Shape into 6 equal sized loaves and place in a cooking pan.  If desired, spread some ketchup over the top of each (about 2 tbsp a loaf). Bake at 425 degrees for about 25 minutes.  Center should be moist but not pink.

We like to serve with broccoli or sauteed greens, and top with sriracha mayonnaise...

The Best Beef Stew - crock pot or stove

• 3 lbs boneless beef stew meat, cut into chunks
• 3 tbsp flour, or arrowroot powder
• 1 tsp salt, plus more, to taste
• 1 tsp freshly ground pepper, plus more, to taste
• 1 package of sliced mushrooms (optional)
• 2 medium carrots, chopped
• 1 sweet potato, peeled and cubed
• 1 potato, peeled and cubed (or 5 small red potatoes)
• 1 onion, diced
• 2 tbsp tomato paste
• 2 tbsp dijon
• 1 tbsp crushed rosemary
• 1 bay leaf
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 4 oz. thick-cut bacon, chopped (optional)

If adding bacon... In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

In a plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Heat pan on medium, and add the bacon drippings or olive oil. Add half of the beef chunks and cook, turning once, until well browned. Transfer the beef to the slow cooker, or if doing all on stove top, set aside.

Add the veggies to the pan, with more oil, and let them brown for a few minutes, then also remove from pan and set aside. If in crock pot, now scatter the veggies on top of the meat.

Now, combine the broth, mustard, and tomato paste in the same pan. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. If doing all on stove top, add the wine and all other components back in, as well as rosemary and bay leaf, and cook on a low, simmering heat for 1-4 hours.

If in crock pot, pour the wine and contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

Either way, it's delicious with some crusty, well buttered bread, or the primal friendly 90 second bread!

**minimally modified from http://www.williams-sonoma.com/recipe/beef-stew-with-bacon.html 


Super Easy Chicken Maribella

• 2 lbs chicken breast or thighs
• 5 small red potatoes, cubed with skin on
• 1 cup red wine vinegar
• 1 cup manzanilla green olives, with juice
• 1 1/2 cups prunes
• 1/2 cup olive oil
• 1 tbsp Italian seasoning 
• 1 bay leaf
• salt and pepper to taste

Place potatoes in the bottom of the crockpot, then add the chicken on top.  Next, pour all remaining ingredients over it all.  Place on low for 8 hours and enjoy!

 

Iron Rich Baby Pancakes

Well, we're back on the iron train here.  I honestly have no idea how he could have scored in the low range for iron since we basically eat everything that's high in iron, but he did.  Anyways, since I need some easier batch meals for when I head back to work in the fall, I am adding these to my repertoire now.  I probably wouldn't eat them myself since they have wheat in them, but they are tasty!

This makes A LOT.  About 15 pancakes the size of my hand, which means if you opt to make them smaller, since your child does not eat like a truck driver you will get a sizable quantity.  Bug ate 6 in one sitting though so all my prep made roughly 3 meals... what can I say?  He likes his food!  I plan to use these 2-3 times a week to help boost the iron he's already getting from the other meals he eats.

Please note: these recipes are supplemental, since he also gets what we make for ourselves every day.  I am not in my kitchen all day making him gourmet baby only meals :)

Anyways, here they are...

Iron Baby Pancakes

• 1/2 cup whole wheat flour (I used Bob's Red Mill organic whole wheat)
• 1/2 cup baby barley (or rice) cereal, uncooked (I used nurtureme cereal)
• 1/2 cup baby oatmeal cereal, uncooked (I used Earth's Best)
• 1/2 cup mashed banana
• 1/2 cup pumpkin puree (optional, makes cakes very moist)
• 2 tbsp grapeseed oil
• 3 eggs
• 1/2 tsp baking soda
• 1/2 tsp ginger
• 1 tsp cinnamon
• dash of chinese 5 spice powder (optional)
• 1 cup water or apple juice (or milk, but minimizes iron absorption)

Combine all ingredients, making sure there are now lumps.  Cook using butter or nonstick spray, using the flip-squish technique (flip once ready, squish it down).  I use 1/4 cup to make larger cakes.  If you want small ones, just use a tablespoon or only fill the 1/4 scoop halfway.  Also, if you added the pumpkin, you have to cook these pretty well done, like in my picture, since they will be very moist.  Didn't slow the eater down though.  Toppings are also an option, but none were needed in our house.

Enjoy!

**modified from wholesomebabyfood.momtastic.com

Get Your Fish! Tuna Melt Patties

It's been a productive month!  Whenever spring finally hits I get a wonderful burst of energy that translates to reorganizing the entire house (sorry Eric), and cooking new meals.  Here's the latest.

In an effort to get some fish protein into the ever growing (and all consuming) little bug, I modified this recipe.  I'll be honest, I had very low expectations for the recipe, but it far surpassed them.  It's primal, and delicious!  Very much like a tuna melt, minus the bread.  And leftovers are delicious too.

Tuna Melt Patties

• 2 tbsp coconut flour
• 1 piece toasted and crumbled bread (optional)
• 1/2 cup shredded cheddar cheese
• 2 cans tuna (5 oz each), drained
• 2 eggs, beaten
• 2 tsp dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 2 teaspoon fresh lemon juice
• salt and pepper to taste

In a bowl, add both cans of tuna and use a fork to break it up.  Add remaining ingredients mix well.  Heat pan with olive oil in it.  The more oil the more "fried" they will be.  I just use a drizzle.  While pan is heating, make patties from the tuna mixture to the size of your liking.  Fry in pan carefully (hot oil is hot and hurts)  until golden brown, then flip, flatten, and let cook on other side.

Serve with a side of avocado, a salad, or just eat on the go.

Enjoy!

Breakfast On The Go: Raspberry Chocolate Chip Protein Muffins

It's finally spring, which means I spend my days outside.  This also means half the time I forget to eat and then find myself out with no food and it's the perfect excuse to eat ice cream instead.  Enter these delicious muffins.  The addition of protein powder makes them surprisingly filling, and they travel well!

Raspberry Chocolate Chip Protein Muffins (makes 6 muffins)

• 1 cup almond flour
• 1/4 cup unflavored protein powder
• 2 eggs
• 1/4 cup coconut oil, melted (or butter)
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 tsp cinnamon
• splash of lemon juice
• 1/2 cup fresh raspberries (or frozen)
• 1/4 cup mini chocolate chips
• 6 muffin liners

Combine all the ingredients, except for the raspberries and chocolate chips. When well mixed, fold in the raspberries and chocolate chips.

Place liners in the muffin tin, then scoop batter in.  The batter will be sticky, not runny.  Tins should be at least 3/4 filled, the more the better because they don't rise much.  Bake for 25-30 minutes at 350 degrees until they don't make a "squishy" sound when you press on the top of one.

Slather with butter, or take some on the road... you won't be disappointed!

**Modified from detoxinista.com

It's a Hit! Quick Banana Pancakes

Not much to say today, it's been a long rainy week and honestly I'm just glad we made it to Friday.  To lift everyone's spirits this morning I decided to make some pancakes.  Healthy pancakes.  In ten minutes.  For all three of us.

Enter this recipe, full of fruit, good fats, and protein.  They were definitely well liked by all members of the household.  Let's just say that someone devoured 4 whole pancakes while his parents got the leftovers (3 each).  How's that for love?!

Without further ado...

Quick (and healthy) Banana Pancakes

• 2 ripe bananas, mashed
• 4 eggs
• 2 tbsp coconut flour
• 2 tbsp flax meal
• 1/4 tsp baking powder
• 1/2 tsp cinnamon

Mix all ingredients together.  Portion into greased skillet (I used a 1/4 cup scoop).  Cook until dark brown, then flip, squish down, and wait until browned on that side as well.

Repeat.  Serve naked (not you, the pancakes), or my favorite is with almond butter and some honey or maple syrup on top.



















Oh, and enjoy (if there's any left for you)!

April's Crazy. Here's An Easy Meal: Chicken or Beef Enchiladas

It's April and things are crazy over here.  From 70 degrees and lounging in the park to below freezing and fighting off snow, this month sure is off to a great start.  Enter my latest obsession on the mexican dish front... enchiladas!  It's definitely a comfort food and has a lot of dairy in it, but I think it's perfect for this up and down weather.

In my opinion this is a quick and easy meal... but some might argue that since it requires stove top cooking it's not necessarily "quick".  Regardless, it takes less than 30 minutes to put this together and it is DELICIOUS.  I suggest you use rotisserie chicken since it will retain moisture better OR cook your ground beef in the crock pot.  But you are your own person... do what you will :)

Chicken or Beef Enchiladas

• 2 lbs cooked chicken (from rotisserie) or pre-cooked ground beef
• 1 tbsp. olive oil
• 1 onion
• 1 red pepper
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 cups salsa of your choice
• 2 cloves minced garlic
• 1 tsp cumin
• 1 tsp lime juice
• 1/4 cup broth or water
• corn tortillas (or flour)
• salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add the cumin, garlic, onion, pepper, and season with salt and pepper.  Cook until tender, 5 to 6 minutes, then stir in 1/4 cup water (or broth) and sour cream. Remove from heat and fold in the meat, lime juice, 1/2 cup salsa, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a baking dish. Place cooked beef or chicken mixture in the tortillas (fill to your desired fullness), roll, and place "seam down" in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 15 minutes at 350°F.

Let cool a few minutes, then dig in.  We like ours with sour cream and guacamole.  And as always, enjoy!

(sorry, we ate it too fast for a final picture)

Iron Rich Finger Foods: Baby Cakes

A baby post was bound to happen eventually, right?  Sorry, it comes with the territory these days, but I'll try to make it quick.  It's been a long (yet incredibly quick) journey from the screaming little nugget we brought home to this crazy, independent, opinionated, thoughtful, and cuddly little boy we see emerging.  While it seemed as if it would never happen, he finally is really into the solids, which is fun but also disgustingly messy.

Since he loves to eat now, I have started to try to increase his iron levels.  Why, you ask?  Well, at the risk of boring any non-parent, and because I am pressed for time, the short version is this: babies are born with enough iron stores to support their growth until 6 months.  After that they need supplementation to get the amount they need.  This can be through a vitamin, or through solids.  See?  That wasn't too painful was it?

Anyways.  He's still not really into meat yet, and since we are doing finger foods and not purees it means I have to get a bit more creative with his iron sources.  There's only so much peanut butter one kid can eat... or is there.  So, after much messing around, and lots of goopy, messy mealtimes, I finally came up with recipes that  fulfilled my desired criteria.  1) give a substantial amount of iron, 2) have a variety of food sources and vitamins, and 3) (hopefully) won't make him constipated.  My life is pretty awesome right now, can you tell?

The final goal was that these finger foods taste good, because let's be honest, if I am cooking I better be able to reap the rewards too.  The result?  The two recipes below.  Remember, you can eat these too.  I am more partial to the egg muffins but I imagine the bean cakes would taste delicious with eggs over them.  Of course, another baby friendly finger food is the muffin recipe from my previous post.  Bug really devours those.

Well, that's it for the baby talk today... here they are, enjoy!

Sweet Bean Cakes

• 15 oz can of black beans (no salt added)
• 1 cup shredded sweet potato raw
• 1/2 cup mashed banana
• 3 oz prune puree
• 1 tsp cinnamon

Drain and rinse the beans. In a bowl, mash the banana and beans and add the rest of the ingredients.  Mix until combined but leave some texture.  Form the mixture into little cakes and place on greased baking sheet.  If the mixture seems too soft add a little flour or almond meal.  Cook for 15 minutes at 350, flatten with a spatula, and cook for another 10, until only slightly squishy.  Remove and let cool.

No, they are not attractive, but they taste delicious!  This also makes a ton so you can freeze excess cakes for future use.

Egg and Spinach Muffins

• 6 large eggs
• 1 cup steamed and diced spinach (I buy frozen then thaw and drain the liquid)
• 1/3 cup shredded sweet potato (raw)
• garlic powder, onion powder, pepper to taste

Combine all ingredients.  Pour into greased muffin tins filling 2/3 full, since they rise. If desired, sprinkle some cheese on top.  Bake at 375 for about 20 minutes until muffins have risen and are slightly brown and set.  Makes 6-8 cakes.

Minimally Modified: Quick and Easy Apple Cinnamon Muffins

So, it's officially winter, which means cold.  It also means cozy days with tea, coffee, and preferrably muffins.  Here's a super easy recipe that takes almost no time and really delivers on deliciousness.  In fact, I am eating one now!

Apple Cinnamon Muffins 

(makes 6-8)

• 4 eggs
• 1 cup applesauce (I recommend homemade)
• ½ cup coconut flour
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger 
• 1/2 cup chopped walnuts

Put all ingredients except nuts into a medium sized bowl and mix until no lumps.  Fold in walnuts.  Fill muffin tins at least 3/4 full.  Bake 15-20 minutes on 400 until starting to brown and not squishy when lightly touched on the top.  Let cool 2 minutes, drizzle with honey or butter or deliciousness of your choice and enjoy!

**minimally modified from http://wellnessmama.com

My Best Friend, the Crockpot: Easy Tacos and Chicken with Lentils

So, lately I cook almost every meal in the crock pot.  I know, that sounds bad.  Lazy and unhealthy.  But it's NOT.  Seriously, when did the crock pot get such a bad name?  It's the perfect tool for cooking when it's too hot, creating comfort food on a cold day, or just allowing you to make a delicious meal while taking care of a baby.  I am telling you, it is the way to go, especially when dinner could be at 5 pm, 8 pm, or anywhere in between.  And to prove it here are two recipes that are both manageable with an infant... I will let you figure out which is the easier of the two :)

Easy Tacos

• 2 lbs ground beef, thawed
• Taco seasoning packet (or your own)
• 1 red pepper, chopped
• 1/2 onion, chopped
• 1 tbsp lime juice
• 1 tbsp water
• 1 tsp Worcestershire sauce (optional)
• salt and pepper
• potato masher

Put meat (partially or fully thawed) in crock pot on low for 5 hours with lime juice, water, Worcestershire, and a dash of salt and pepper.  Every 1-2 hours, lightly mash with a potato masher just to break up meat to let it cook, then re-cover it.

After 5 hours turn to warm, drain grease, add remaining ingredients, mix well, and let sit for 2-4 hours (at least 1 hour).  Add toppings of your choice and eat!

Chicken and Lentils
(crockpot version of the original my brother made, inspired by this recipe)

• 2 pounds chicken thighs (or breast)
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 carrots, diced
• 1 cup dried green lentils
• 2 tbsp tomato paste
• 3 cups (or more) chicken broth
• 1 tsp dried thyme
• 1-2 bay leaves
• 2 teaspoon salt
• 1 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (from a real lemon preferred)
• rice (optional)

Spray the inside of the crock-pot with non-stick spray.  Use the onion and carrot to cover the bottom of the crock-pot, and then add lentils over the top.  Sprinkle a small pinch of salt and pepper over it all.

Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in and sprinkle with salt and pepper. Cook until brown, about 3-5 minutes. Flip and repeat, then remove from heat.

Place chicken in an even layer on top of onions in the crock-pot.  Then mix the tomato paste in with the broth, and pour over the top.  Add the apple cider vinegar as well and then sprinkle the remaining spices on the chicken.

Cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

With one hour left, sprinkle with thyme and add lemon juice.  If making rice, start it up.  If more "sauce" is wanted, just add a little more broth towards the end... otherwise, enjoy!

Fall Eats: Chai-der and Apple Fritters

First of all, no more apologies for lateness.  G is keeping us both busy, and is growing so fast.  I am finding less time, and more creative ways to cook, and as always have so many recipes to share and no time to do it.  Regardless, I will share when I can, and if you get antsy for more you can always ask :)

My favorite season is upon us, and with it comes a plethora of apples, preferrably picked from your favorite local orchard.  I am definitely not complaining, in fact, I find apples to be the best thing to have an over stock of.  You can make pie, crisp, applesauce, pancakes WITH applesauce, or just drink some warm apple cider... the list is endless.  So, in honor of fall, and the endless list of possibilities, I give you "chai-der" and apple fritters!

Chai-der

(super easy)

• 1 mug of cider
• chai tea of your choosing

Heat cider in pan or microwave.  Put in mug, let tea steep, drink... you will NOT be disappointed.  And for the more adventurous, you can steam the cider like milk would be in a latte and REALLY go crazy.  Also delicious but a little more work and clean up!

Apple Fritters

(makes 8ish)

• 1 cup grated ripe apples, juice squeezed out, firmly packed (3 small apples, skin removed)
• 1 apple, peeled and finely diced
• 1/4 cup juice from grated apples
• 2 tbsp coconut flour
• 4 eggs
• 2/3 cup almond flour
• 1/2 teaspoon ground cinnamon
• maple syrup or honey (optional topping or add to batter for sweeter flavor)
• butter or coconut oil (for frying)

Place the all ingredients but coconut flour in bowl and combine well using a fork.  Then sprinkle the coconut flour on top and fold in.  Heat coconut oil in a frying pan on medium-low heat and add 1/4 cup of the batter per fritter.  Load up that pan!

Cook for 4-5 minutes then flip over, squish out the sides, and cook through. Remove and repeat.

Top with maple syrup, honey, butter, almond butter... again the list is endless!

Enjoy :)

Freezer Meals Part Three: No More Delivery Please!

So, baby H has arrived, and with him a flurry of odd hours, visitors, and lots of guesswork.  6 weeks in and we are finally figuring this baby thing out.  We think. ;)

With baby H (we shall now call him G since he does have a name) also came a change to how we eat.  Gone are the days where we could cook together when Eric arrived home, then sit down to a Netflix evening with a warm meal.  Now G dictates when we eat... Once the initial wave of baby visitors and food deliveries wore off, Eric and I found ourselves with a 4 week old baby and not much time to cook.  So, after 2 weeks of Eric frantically grilling when he got home, then eating in shifts, or ordering delivery, we missed our old habits of healthy primal meals.  So, I decided it was time to take advantage of the weekends and make enough meals to last us the following week. This Sunday marked our first attempt, and an hour and a half later we had a baby that was still napping (!) and four meals that we'd prepared together.  They are now sitting in the freezer ready to be thrown in a crock pot and reheated.  Can I say how excited I am?!

Since G will wake up any minute, here they are, some more modified than others.  They make great non-freezer meals too, so don't be shy about using them as such!

Salisbury Beef and Noodles

• 2 pounds Ground Beef
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• ½ tsp garlic powder
• 2 tbsp butter
• 1 diced medium onion
• 1 diced red pepper
• 1 can beef broth
• 2 tbsp cornstarch or arrowroot powder, mix with a little broth to make paste
• 1 pound noodles cooked and drained

Brown meat until slightly pink, then drain grease and add 2 tbsp butter to meat.  When melted, add onion and pepper, and potato (if using).  After 3-4 minutes, add beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Allow them to simmer in for 10 minutes or until sauce is thick.  Either set aside to let cool and then freeze (this option you make the noodles when you reheat the dish), or serve meatballs over a platter of noodles.

Reheat instructions: Crock pot on low for 2-3 hours, until heated through

**modified from Pioneer Woman

Easy Chicken Chili

• 1 small onion, chopped
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes w/chilies
• 1 packet taco seasoning or make your own
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 lb boneless skinless chicken breasts
• 4 oz can chopped green chili peppers, chopped

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

If freezing, I recommend mixing ingredients raw and then thawing and putting in crock pot when ready to use. But if it's something you plan to eat that day, just follow instructions above!

**minimally modified from Skinny Taste, only addition is an extra lb of chicken… if want fully primal cut out beans and corn and sub in kale!

Tomato Sauce with Spicy Sausage and Pasta

• half of a yellow onion, diced
• 4 carrots, diced
• ½ bag frozen peas
• ½ bunch kale, chopped
• 12 ounces spicy Italian sausage (casings removed - just the ground meat)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ½ cup red wine
• 28 ounce can tomato sauce
• ¼ cup balsamic
• pasta of your choice, cooked and drained

Heat the oil in a skillet over medium high heat with the onion, kale, and carrots.  Saute for until the vegetables are soft.  Add the ground sausage, peas, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.  Add the tomatoes and balsamic - simmer for 10-20 minutes while the pasta is cooking (if not freezing meal).  Freeze or add to pasta and enjoy!

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

**modified from Pinch of Yum

Mediterranean Chicken

• 2 rotisserie chicken, cut into bite sized pieces, skin removed
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 large potato, diced
• ½ bag frozen peas
• 2 teaspoons dried oregano
• 28 oz can crushed tomatoes
• 15 oz can chickpeas, rinsed and drained
• 1 cup chicken broth
• 2 bay leaves
• salt and pepper to taste
• 1 tablespoon freshly squeezed lemon juice

Heat olive oil in a pot over medium heat. Add onion, garlic, and potato and cook until softened, about 5-8 minutes.  Pour in everything else except chicken and lemon juice. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.  When sauce has thickened, add lemon juice, stir a few times, and remove from heat.  Serve with rice or couscous, or cool and freeze for later.

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

** modified from the kitchn

That's it, enjoy!