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!!
Breakfast was leftover meatballs with a little bit of leftover scrambled eggs and ham that the boys made while I was working this morning. Usually when I come home, breakfast is gone and I have to make my own. : ) Lunch was a fast shrimp stir fry: frozen shrimp from TJ’s, broccolli, carrots, artichoke hearts, zuchini, olive oil, butter, garlic, sea salt, pepper, and dill. 10 min to prep and cook. Dinner in the crockpot – chicken thighs and legs, rub with cumin, garlic powder, little bit of cinnamon, sea salt, and cayenne. Mix in celery, carrot, onion blend, can of diced green chilles, two jars of green salsa from TJ’s, cook all day on low, serve as lettuce tacos. Today Rowan turned 2 and I baked a gluten free cake using the gluten free brownie mix – added some apple sauce to the mix to make it more like cake – again from good ol’ Trader Joe’s.[Gallery not found]