Monthly Archives: September 2023

This is so simple it’s silly…

It is simply a matter of throwing all the ingredients into a pan, then throwing it into a wrap when it’s done cooking! So easy and it tastes soo good!

Enjoy! xo Jen

Egg White Breakfast Wrap

INGREDIENTS:

• 4 egg whites
• A tiny pinch of fine-grain sea salt
• A few tablespoons of chopped chives
• A dollop of pesto
• A small handful of mixed salad greens

DIRECTIONS:

1. Throw all ingredients in a pan and cook until eggs are white.
2. Toss in a whole wheat wrap and BOOM…. you’re done!

Everyone is in a pumpkin trance these days and summer just ended! Lol! So I guess it wouldn’t be fall if we didn’t jump onto the pumpkin bandwagon! 

So try out this recipe, this pumpkin chili is DELICIOUS!!!

Fall Pumpkin Chili

Ingredients:

• 1 Tbsp coconut oil
• 2 cups chopped yellow onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, minced
• 1 ½ pounds grass-fed ground beef
• 1 28-oz can diced tomatoes
• ½ 6-oz. can tomato paste
• 1 14-oz. can pumpkin puree
• ½ – 1 cup chicken broth or water
• 2 ½ tsp. dried oregano
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1 1/2 tsp. ground cumin
• 1 tsp. sea salt
• 1/4 tsp black pepper

Directions:

1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
2. Add the garlic and cook an additional 30 seconds
3. Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
4. Transfer the meat mixture to the slow cooker.
5. Add remaining ingredients and stir.
6. Set heat to LOW and cook for 6-7 hours.

With school having just started and Fall knocking on our doorstep, it’s time to jump back on the crockpot train…

This recipe was a total hit and was definitely another fan fav!

Enjoy! Xo Jen 

Slow Cooker Honey Garlic Chicken

INGREDIENTS:

For the Chicken:

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste
• 4 cloves garlic minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch

For Serving:

• Prepared brown rice, quinoa, or cauliflower rice
• Toasted sesame seeds
• Chopped green onion

DIRECTIONS:

1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
2. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
4. Remove the chicken to a plate and let cool slightly.
5. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker
6. With two forks, shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce.
7. Serve over rice, sprinkled with green onions and sesame seeds.