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Spicy {Slow Cooker} Sweet Potato and Chicken Stew

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6 servings

Serving Size: 1/6 of recipe

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite sized pieces

1 large sweet potato or yam, peeled and chunked

1 yellow onion, diced

1 red pepper, seeds removed and diced

1 large zucchini, chopped

2 large carrots, peeled and chopped

5 cloves garlic, smashed and minced

1 tablespoon curry powder

1/2 tablespoon cumin

1/2 teaspoon red pepper flakes (more or less to your liking)

3 cups low sodium chicken broth

2 tablespoons corn starch

1/2 cup fat free half & half or light coconut milk

salt to taste

Directions

1.            Pull out the slow cooker (duh).

2.            Throw all the vegetables (including garlic) and the chicken into the slow cooker.

3.            Sprinkle the spices over everything and toss with a wooden spoon to mix.

4.            Pour the chicken broth over everything.

5.            Set your slow cooker to high heat (for 4 hours) or low (8 hours).

6.            In the last half hour of cooking, mix the cornstarch with a few tablespoons of the broth from the crockpot in a small bowl and pour the mixture back into the stew. Let cook for another 20 minutes to half hour to thicken, on low heat.

7.            Right before serving, stir in the half and half or coconut milk. This will give the broth a velvety texture!

8.            Season with salt to taste and serve with a sprinkling of flat leaf parsley or cilantro.

OH SO...CHEESY ORGANIC CAULIFLOWER BREADSTICKS!

INGREDIENTS

·  4 cups of riced cauliflower (about 1 large head of organic cauliflower)

·  4 eggs

·  2 cups of your favorite cheese

·  3 tsp oregano

·  4 cloves garlic, tsp of minced

·  salt and pepper to taste

·  1 to 2 cups mozzarella cheese (for topping)

DIRECTIONS

1.  Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

      2.  Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice or hand chop or grind.

      3.  Place the cauliflower in a pot with a little water and bring to a quick boil for about 2 minutes. Place the cooled cauliflower in a large bowl and add the 4 eggs, 2 cups of cheese, oregano, garlic and salt and pepper. Mix everything together.

      4.  Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.

      5.  Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

      6.  Slice and serve with your favorite organic marinara sauce

NOTES

I don’t recommend a microwave, it kills so many of the good enzymes in our food. If you have no other method, use it for just long enough to make the riced cauliflower soft.

It's Summer Party Time!!!

Piled High Squash

(Substitute for Potato Skins) Serves 6 (1 squash each or 2 halves)

Ingredients
6 small to medium summer squash or zucchini
Olive oil
1 small sweet onion
1 cup sweet cherry tomatoes, cut into quarters (any color you like)
½ cup fresh cubed mozzarella
6 chopped, canned artichoke hearts
1 cup gluten free breadcrumbs

Preheat the oven to 400°F. Cut each squash in half lengthwise. Scoop out the seeds. Brush the squash with olive oil and bake(carved out side down) for 20 minutes, until golden around the edges.

While that is cooking, heat a small frying pan with tablespoon of olive or avocado oil and saute the onion for 10 minutes, until translucent. Remove from the heat.

In a mixing bowl, combine the tomatoes, mozzarella, breadcrumbs, and 1 to 2 tablespoons of olive oil. Season with salt to taste, adding as much as you think the mixture needs to bring out the flavors of the tomatoes. Add the zucchini-onion mixture and stir together.

Press the filling into each of the zucchini boats. Sprinkle with the Parmesan. Bake 10 to 15 minutes, until the cheese is melted, the tomatoes have burst, and the tops of the boats are golden. Let them rest for a couple of minutes, then serve, topped with sour cream, bacon crumbles...well you take it from here and let your imagination take over. Let me know what you came up with so I can try it. Write it in the comment section below.

Homemade Organic Sugarless Ketchup

Sugarless Ketchup

Ingredients

1.   1 can (6 ounces) organic tomato paste;

2.   2 tbsp vinegar or lemon juice;( i used red wine vinegar)

3.   1/4 tsp dry mustard;

4.   1/3 cup water;

5.   1/4 tsp cinnamon;

6.   1/4 tsp sea salt;

7.   1 pinch ground cloves;( I muddled one clove)

8.   1 pinch ground allspice;

9.   1/8 tsp cayenne pepper, optional;( i used it and it's not hot)

Preparation

1.   Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!

A BIG "Thank You" to Paleo Leap for your recipe and picture~Nameste my friend!

Stay Healthy!!