There’s a few foods that I realllly love, and one of them is pumpkin. It’s one of those versatile foods that you can cook it various ways, each tasting different. This recipe is a dessert, that is guilt-free, and could actually be served as a breakfast/brunch treat as well – being that it’s actually not THAT sweet (but totally hits the spot).
Not all that long ago I wasn’t conscious of what I consumed, and I didn’t exercise on a regular basis. With that being said, I wasn’t as bad as I could’ve been, however I was no where near where I should’ve, needed, or even wanted to be. In 8 months I turned that around, and took control of my body. With eating a generally clean diet, and regular exercise, I’ve come a long way. Now, there’s no stopping me.
Look out world 🙂
Last night I must’ve known that today was going to be a hectic, long day. I say this because I told myself, make a crock-pot dinner tomorrow morning before work – and I am SO thankful I did. I got this recipe from someone I follow on instagram – and her website is actually: http://paleonadime.blogspot.com. I tweaked the recipe a bit, and am really happy with how it turned out. However, I did add corn which is not paleo; therefor this version is paleoish! 😛
1 lb chicken breast (diced or shredded – your preference)
1.5 cups carrots (I sliced full carrots but you could use baby carrots)
1 diced sweet potato
4 cloves minced garlic
1 diced onion
2 cups chicken broth
1/2 – 3/4 cup hot sauce (Use as little or as much as you like depending on your preference)
1 can(15 0z)/cup diced tomato
1 can (15 oz) tomato sauce
1 can (15 oz) white kidney beans
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
Salt / Pepper to taste
Mix all of these together in your crock pot; cook on low for 8-10 hours, or high for 4-6 hours.
I actually cooked mine on low for 6 hours and it was fully cooked & the veggies were soft.
Keep in mind that if you don’t like some of the veggies or other ingredients in here – you can either A) substitute ingredients OR B) simply not include them. The original recipe called for 2 ribs of celery, sliced. However, I don’t like celery so I omitted it. One of my favorite parts of cooking is tweaking the recipe to make it a little different each time – so don’t be afraid to alter recipes and try new things!!
Who knew that pesto was so easy to make? I surely didn’t! Not only did it take under 5 minutes to make, but it’s also only FOUR ingredients.
3/4 cup olive oil
3/4 cup dry pine nuts
1 bunch of basil
Juice from 1 lemon
Now put all of those goodies into your food processor, and puree until you get this consistency:
Voila! No need to buy store made pesto again!
I have to thank one of the lovely moms I work for, for sharing this recipe with me today. A real eye opener! If I’m capable (and it’s not super pricy) than I would much rather make it myself rather than purchase “store bought” any day! When you do it yourself you KNOW what you’re putting into the recipe, therefor you KNOW what you’re putting into your body!