Crockpot Chicken Tacos

1lb. chicken breast
1lb. chicken thighs
1 bottle of tomatillo salsa
4 cloves of minced garlic
1/2 cup of red or white wine
1/2 tsp. chipotle seasoning
1 tsp. cumin
black pepper

1. Place meat in crockpot. 2. Throw everything else into crockpot. 3. Cook on low for 6-8 hours or high for 4 hours.

I served this with a choice of soft tortillas or hard, shredded cabbage, minced cilantro, salsa and shredded cheese.

• Lentil and Split Pea Soup

• 
  
• 5 Tbs. coconut oil
• 1 large yellow onion, chopped
• 4 finely diced carrots
• 6-8 garlic cloves, minced
• 2 tsp. red pepper flakes
• 11 cups chicken or vegetable stock, plus more as needed
• 1 1/2 cups (10 1/2 oz.) green lentils 
• 1 1/2 cups  green split peas, picked
    over and rinsed
• 2 tsp. fine-grain sea salt, plus more, to taste
• 1 stick unsalted butter
• 2 Tbs. madras curry powder
• 2 cans coconut milk
• 
  

Directions:

In a large pot over medium heat, melt 4 TBS. coconut oil. Add the onion, carrots, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 11 cups stock, the lentils, peas and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, in a small saucepan over medium heat, melt the stick of butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.

When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.

Adapted from William-Sonoma recipes. 

Peanut butter chocolate chip cookies

2 cups natural peanut butter

2 cups honey

2 eggs

2 cups chocolate chips

1. Preheat oven to 375 degrees.

2. Combine all ingredients and spoon onto cookie sheet.

3. Bake for 12-15 minutes.

Kale, roasted beet and sweet potato salad

3 peeled and diced sweet potatoes

1 peeled and diced beet

olive oil

maple syrup

cinnamon 

nutmeg

5 garlic cloves

pinch sea salt

pinch black pepper

1 bunch kale

2 avocados

4 diced carrots

1 can of chickpeas, rinsed and drained

Dressing:

1 avocado

1/2 cup olive oil

juice of 1 lemon

pepper

2 tsp. honey, or to taste

roasted garlic

4 scallions

1. Place diced sweet potatoes, beets and garlic on rimmed oven sheet. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon, fresh nutmeg, pepper and salt. Roast in a 425 degree oven for 20-25 minutes.

2. While that is cooling, mix all the ingredients for the dressing with a hand mixer or food processor or blender.

3. Chop kale into fine strips, place in bowl and massage with a little olive oil.

4. Add chickpeas, carrots, avocado, cooled sweet potatoes and beets. Toss with dressing and serve!

My whole family LOVED this salad!!