Slow Cooker Shredded Chicken

This delicious shredded chicken is perfect for topping salads, lettuce wraps, or rice bowls. So versatile and freezes great too! 

·2 lbs boneless, skinless chicken pieces
·3 cups diced tomatoes in juices
·1 small yellow onion diced
·4 cloves garlic minced
·2 serrano chilies, seeded and chopped
·2 tablespoons chopped cilantro
·1 tablespoon cumin
·1 tablespoon chili powder
·2.5 teaspoons ground coriander
·2 teaspoons sea salt
·1/2 teaspoon each—black pepper and cayenne pepper 

Place all ingredients in a slow cooker and cook on low for 5 hours.
Remove chicken, shred with two forks, then return to liquids for one hour.
This recipe would also work well for beef or pork. Having a great 2015 starts with nourishing yourself. Plan ahead and use meals like this one to make sure you’re eating well and taking care of yourself. A little planning once a week goes a long way!

Baked Garlic Mushroom Chicken

from againstallgrain.com

· 1.5 lbs chicken thighs, skin removed

· 8 oz cremini mushrooms sliced

· 1 cup chicken broth

· 8-10 large cloves of garlic, peeled & smashed

· 2 tbsp. ghee or butter

· 1/4 tsp onion powder

· 1/4 tsp sage

· 1/8 tsp cayenne pepper

· 1/4 tsp black pepper

· 1/4 tsp sea salt

Preheat the oven to 375 degrees.  In a small bowl combine all spices, then use to season the chicken thighs.

In an oven safe frying pan heat 1 tbsp. of the butter or ghee.  Sear the chicken thighs, about 2-3 minutes per side.  Remove chicken from pan and set aside.

Add the remaining 1 tbsp. of butter or ghee and the garlic.  Sauté 2 minutes or until fragrant.  Add the broth and mushrooms and simmer a few minutes .

Add the chicken back to the pan and place in oven.  Bake 15-35 minutes (depending on bone/boneless) until chicken is fully cooked.

To make the sauce, remove all liquid, garlic and half of the mushrooms.  Puree in blender and spoon over chicken.

Buckwheat Turkey Soup

It’s almost turkey time!  No need to let the leftovers go to waste when you can make easy, nourishing, and delicious soup.

· 4 cups broth (make from leftover turkey bones)

· 1 cup buckwheat

· Diced carrots, zucchini, squash, any extra veggies on hand.

· Leftover turkey, diced or shredded.

· 1 can diced tomatoes (BPA free can)

· 1/2 cup split lentils

· Hot chili pepper to taste

Preparation:

Boil buckwheat in soup broth until soft.  Add veggies, tomatoes, turkey and lentils.  Simmer until veggies and lentils are cooked, about 30 minutes.  Add chili pepper to taste.

This makes a great lunch for school or work in a thermos, and easily uses up any veggies in the fridge.  Freeze in individual portions for homemade lunches through the Fall/Winter.

Buckwheat—is a gluten free whole grain rich in magnesium that contributes to cardiovascular health, and blood sugar maintenance.

Overnight Refrigerator Oatmeal

Make in individual mason jars for a filling breakfast you can just grab and go.  High in protein, calcium, and fiber.

For each 1 cup mason jar use:

1/4 cup old fashioned rolled oats , gluten free (not instant, quick, or steel cut).

1/3 cup almond or coconut milk

1/4 cup Greek yogurt

1.5 teaspoons chia seeds

Place ingredients in mason jar, put on lid and shake to combine.  Gently stir in fruit and desired flavours.  Place in fridge overnight.  Simply grab and go in the morning.  Should keep for 2 days.

Suggested additions:

Blueberry Maple

· add 2 teaspoons grade B maple syrup and 1/4 cup of blueberries.

Apple Cinnamon

· add 1/2 teaspoon cinnamon, 1 teaspoon grade B maple syrup or local honey, and 1/4 cup unsweetened applesauce.

Banana Cocoa

· add 1 tablespoon raw cacao powder, 1 teaspoon local honey, and 1/4 cup diced ripe banana.

Grilled Halibut with Mango Salsa

(Serves 2)

3/4 cup diced mango

1 TBSP cilantro, minced

3 TBSP fresh lemon juice, divided

2 roma tomatoes, seeded & diced

1/8 tsp sea salt

Ground black pepper to taste

1/4 cup white onion, chopped

2 tsp olive oil

1/4 tsp paprika

2—6 oz fillets of halibut or other firm white fish

salt and pepper to taste

1. Salsa:  combine mango, cilantro, 2 TBSP lemon juice, tomatoes, salt, pepper and onion.  Combine and set aside.

2. Combine 1 TBSP lemon juice, olive oil, and paprika in a shallow glass dish.  Place fillets in dish, turning once to coat.  Let sit 15 minutes.

3. Preheat grill to med-high heat.  Coat with olive oil and season fish with salt and pepper and place on grill, about 3 minutes a side.

4. Serve with mango salsa.

Citrus Mint Iced Green Tea

Citrus Mint Iced Green Tea
6 bags green tea  1/2 cup fresh mint leaves  3 slices of orange  3 slices of lemon  3 slices of lime  6 cups boiling water  ice In a large measuring cup or tea pot place fruit and tea bags. Cover with boiling water, steep for 10 minutes. Strain into a large pitcher. Serve over ice, add a small amount of honey for extra sweetness if desired.