If you haven’t noticed, I have a crock pot obsession.  I work 4 evenings a week, two of these evenings we have our awesome, amazing, CrossFitter babysitter Joye over to watch the boys while John and I are working/training.  Most of these evenings I have dinner waiting for the boys and Joye, thanks to my beloved crock pot.  Last night I made a whole frickin’ chicken in my crock pot.  Here’s how you do it: rinse the whole chicken under cool water (preferably a free range chicken) and place breast side down in crock pot.  sprinkle the whole thing with a little sea salt and then generously rub the entire bird with curry powder, turmeric, garlic powder, and paprika. Pour in a couple inches of chicken broth and cook on high for 2 -3 hours.  Add 1-2 cans of coconut milk and add around and on top of the chicken 1 head of chopped cauliflower.  I used the already chopped cauliflower from TJ’s. Cook on low until the chicken falls from the bone.  I ate this again for lunch today and it was even better!  Tonight we had no-bean chilli:  In a big pot saute chopped celery, onions, and carrots in a bunch of olive oil.   Add whatever gluten free italian sausage you have, I used mild italian pork sausage.  Then add 3 lbs of grassfed ground beef (or less if you have less to feed but this freezes real well so I recommend to make a bunch to save for later).  Season the meat as it cooks with a little sea salt, a bunch of chilli powder, cumin, a little cayene, black pepper, and garlic powder.  Add one 16 ounce can of diced tomatoes, juice and all, and simmer for about 40-45 minutes.  I also pressure cooked some butternut squash to go along with it.  Two great dinners with leftovers for lunches, can’t beat that!! 

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