Summer Chicken Salad

Happy 100th recipe to Sooo Paleo!  It has been a fantastic journey, and I am really just getting started. Over the past 9 months, I have shared my recipes with people in over 100 countries, and the feedback has been incredible. I have learned a lot about cooking (and myself) along the way, and I am excited for everything to come! Spreading the word about delicious food that is healthy, fresh, organic, and local is a mission that I'm proud to be a part of. I have cooked for family, friends, coworkers, and strangers, and I don't plan on stopping anytime soon. I have big dreams for my health coaching business and sizable goals for impacting my community with the tools and knowledge to use food as medicine and make choices every day that benefit their health, loved ones, and the environment we live in. 

I am loving that I live so close to the Stamford French Market. Every Saturday, I can walk outside my door and in less than a minute stroll around the market and pick up some fresh fruits, veggies, herbs, and flowers. I have to say that the market here doesn't even come close to comparing to SOWA in Boston, but it's a start. Sadly there are no rules about the food all being local, so much of it mirrors your standard grocery store options. That being said, I try to buy the fresh-picked local varieties, and it is still great to buy everything outside with neighbors and friends in my community. A new market opens down in the Stamford Harbor area this Sunday, so I will have to check it out and report back. 

Tonight's 100th recipe perfectly represents my cooking style: simple, delicious, fresh, and colorful! An amazing seasonal dish that can be brought to the beach, on a picnic, or served at your next brunch or luncheon. Enjoy!

Summer Chicken Salad: Serves 4, Prep time: 10 min, Cook time: None

Ingredients:
- 1 lb. poached chicken, cooled and chopped or shredded
- 1-2 tsp. olive oil
- 4-6 fresh apricots, chopped
- 1-2 cups grapes, halved
- 1 handful of fresh basil, chopped
- 1/4 cup shredded unsweetened coconut
- Salt and pepper (optional)
- 1 large tomato

Instructions:
1. Drizzle the olive oil on the poached chicken until lightly coated
2. Mix with apricots, grapes, basil, and coconut
3. Season with salt and pepper to taste
4. Serve on 1/2-inch tomato slices

  

Ginger Chicken

I cooked my heart out this weekend, and then I cooked some more. It took a little time to get back in the swing of things, but I am officially back in action. I have a ton of recipes to share over the next week thanks to all of my hard work, and I am starting off with a delicious ginger chicken concoction that my little brother Brandon and I dreamt up. He came to visit on Sunday to check out my new place and hang out, and we cooked a feast. We went to Fairway to pick out ingredients, and the pharmacist/homeopathic-lover was chatting with us and thought Brandon was my son! Apparently I am not aging as gracefully as I may have thought. Brandon taught him an important lesson that you should always assume the woman is the older sister, because you can never go wrong. I couldn't agree more, so hopefully we taught this guy a thing or two. I was thrilled to have Brandon's company, and he was a fantastic sous chef. He taught me a lot about foreign policy, new technologies, and life as a high school student in 2013. Hopefully with his new cooking skills and recipe ideas he will be even more of a lady killer than he is already! By the way, we decided to name this chicken "ginger chicken" for a reason. Do not try it unless you love ginger! Don't say we didn't warn you...

Ginger Chicken: Serves: 4, Prep time: 20 min, Cook time: 75 min

Ingredients:
- 4 organic, free-range chicken thighs (about 1.5 lbs. total)
- 1 large sweet onion, sliced
- 1 medium butternut squash, peeled & cubed
- 1 Tbsp olive oil
- 1 inch piece of fresh ginger, peeled & chopped
- 6-8 large cloves of garlic, peeled & chopped
- 1/4 cup fresh mint, finely chopped
- sea salt and pepper

Instructions:
1. Preheat oven to 350 degrees
2. Bake cubed squash in a little water for 30 minutes until soft, and then drain the water
3. Season chicken thighs with salt and pepper, and add them to the pan with the squash
4. Add the onion, ginger, and garlic, and drizzle with olive oil
5. Stir to mix, and then add the mint and some more salt and pepper
6. Bake for 45 minutes until chicken is cooked through

  

  

Spring Spinach Salad

Happy May! I have been beyond MIA, and my poor blog has been neglected (I think I have said this one too many times lately...). The past couple of weeks have been nonstop madness, mostly due to my move back to Stamford. Thanks to a lot of help (thank you family!), I was able to move, unpack, decorate, and get totally settled in 96 hours. I have a lot of scratches and bruises to show for it, and I am so thrilled with my new place. Home to me should be a place of serenity and love; I am so grateful to have my own apartment again and build a home in the exact way that makes me feel fulfilled and comforted. I was able to sell most of my furniture before the move so I could get a fresh start in all respects. I am loving the new furniture, my wonderful building, and most importantly being closer to family, friends, and colleagues again. In the midst of all the greatness, I am learning to readjust to office life. This is the fourth day in a row that I have dressed up, worn heels, blowdried my hair, and engaged with dozens of people - definitely a record for the past 2 years! As the weeks go on and I adjust, I will find a way to make time for my cooking and blogging and share some wonderful spring meals with all of you. My first recipe is a great spring salad for those on the go. My cooking is much more strategic now since I am planning many meals in advance to bring to work with me. I love a good salad, so I prepped all of the ingredients on Sunday night and then threw a fresh salad together each night to bring the next day to the office. The ingredient options are endless, and I will be sure to share all future creations!

To the right you will see my brand new dining area in my new place. The chairs are missing (they will be delivered on Saturday), but you can see the table is just dying for some visitors and a dinner party! I can only imagine all of the meals and wonderful times that will happen around this table over the years to come. There are two leaves hanging out in my closet, so I can seat up to 10 people! There are many great things ahead, and I am very excited for this new chapter of my life. Looking forward to feeding you along the way!

Spring Spinach Salad: Serves 4, Prep time: 30 minutes, Cook time: N/A

Ingredients:
- 8 cups organic spinach, washed
- 1 lb. cooked organic chicken, chopped or shredded (I poached mine)
- 1 avocado
- 4 kumato tomatoes
- 3 small sweet peppers, chopped (use red, orange, and yellow for a beautiful mix!)
- 1/2 cup pomegranate seeds
- 1/4 cup ground flaxseed

Instructions:
1. Grab 4 tupperware containers (if you are packing these to-go)
2. Put 2 cups of spinach in each container
3. Split remaining ingredients equally amongst the 4 containers
4. Top with your favorite homemade paleo salad dressing or a little lemon juice, olive oil, and/or balsamic vinegar

Fiesta Chicken Bowl

I have spent the last couple of days with a heavy heart thinking about the tragedy that happened in Boston on Monday. I flew to Minneapolis around noon on Monday and landed just after 3pm. I had dozens of texts and messages when I landed, and I quickly learned what happened. I am beyond thankful that everyone I know was OK, but I can't stop thinking about all those who were heavily affected both physically and mentally. My thoughts and prayers are with everyone involved, and I can only hope that nothing like this will ever happen again.

Amidst all of the tragedy, it has been inspirational watching the city come together even from afar. I have mixed emotions for my travel home on Friday with only 4 more days in Boston before I move. In my last few days, I plan on seeing as many friends as possible, feeding people delicious food cooked from my heart, and soaking up all of the positive experiences and energy that Boston gave me throughout the two-year roller coaster. As you reflect on the events from this week, all I can say is to grab your loved ones, make a beautiful meal, and appreciate the little things in life because life and love are as precious as anything.

Fiesta Chicken Bowl: Serves 2, Prep time: 5 min, Cook time: 15 min

Ingredients:- 1 Tbsp. olive oil or coconut oil
- 1 medium sweet onion, sliced
- 6 cloves garlic, sliced
- 1 cup sweet bell peppers, chopped
- 8 oz. poached chicken, chopped or shredded
- Fine sea salt & pepper to taste
- 1/2 avocado, sliced

Instructions:
1. Heat oil over medium heat
2. Add onions and garlic and cook until lightly browned, turning often (about 10 minutes)
3. Add peppers and chicken (chicken should be pre-cooked) and cook for another 5 minuntes
4. Add salt and pepper to taste, and then top with avocado slices

  

  

Sweet & Savory Moroccan Chicken

Who likes moving? Most people assume that I love to move given the fact that I am about to move into my EIGHTH home in 6 years, but that couldn't be further from the truth. While I love to be out and about and travel, I truly am a homebody, and I appreciate a good sense of stability and home more than anyone. I'm hoping that move #8 is a lucky one, because it has been a rocky road for sure! Today was quite a day, and my apartment is upside-down. I met a few interesting characters from Craigslist, and I successfully sold the majority of my furniture. Now I just need to get through 5 whirlwind days of travel for work, and I will officially be in the home stretch. My blog will be a bit neglected over the next week or two, but I am almost up to my 100th recipe, so you should have plenty to keep you busy in the meantime.

Tonight's recipe is thanks to a trifecta of inspiration: a chicken tagine dish that my friend Kat made to one of our ladies' night potlucks, all of the amazing spices in the food in Dubai, and my new favorite restaurant in Naples called  Bha! Bha! Persian Bistro that I tried with mom and Ron. My entire apartment smelled heavenly while this cooked, and it couldn't be any easier. You will love this dish! 

Sweet & Savory Moroccan Chicken: Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:
- 2 lbs. boneless, skinless organic chicken thighs
- 1 sweet onion, sliced
- 8 cloves garlic, peeled & sliced
- 1 Tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1/2 tsp. fine sea salt
- 1/2 tsp. pepper
- 8 oz. dried apricots
- 8 oz. dried plums / prunes (get pitted!)

Instructions:
1. Preheat oven to 375 degrees
2. Rinse chicken, pat dry, and arrange in 2 pans
3. Add sliced onion and garlic
4. Drizzle the olive oil on top and mix to combine
5. Add all spices
6. Top with apricots and plums
7. Bake uncovered for 40 minutes or until chicken is cooked through with no pink

  

Garlic Chicken Vegetable Soup

I am sorry to admit that I have been neglecting my blog! With the upcoming move, craziness at work, and loads of travel, I am a bit behind on sharing my recipes. Before I fully shift into Spring gear, I need to share a few leftover recipes that I have enjoyed over the past few weeks. Soup has been a regular part of my weekly routine for the past few months, and this great take on chicken soup was a perfect breakfast (yes, breakfast) a couple of weeks ago. I sadly missed the farmers market due to travel, so I stopped into Foodies, grabbed every veggie that looked good, and threw them together to make soup. As I prepare for life back in the office, I am going to be doing a lot of meal planning and cooking ahead like this!

On another note, I am thrilled to announce that I am officially pre-certified as a health coach and can start seeing clients. I am really looking forward to working with people on adding balance and happiness to their lives by adopting healthy and holistic lifestyles. It is a busy time for sure, but it feels great to know that I am working on something that is making a difference in the world. Anyone interested in a free consultation should fee free to reach out. I look forward to hearing from all of you!

Garlic Chicken Vegetable Soup: Serves 8, Prep time: 20 min, Cook time: 70 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 large sweet onions, chopped
- 1 leek, sliced
- 1 head of garlic, diced
- 1 bag baby carrots, chopped
- 1 bag celery hearts, chopped
- 2 turnips, peeled & chopped
- 16 oz. mushrooms, chopped
- 2 lbs. chicken breast
- 2 quarts organic, no-sugar-added vegetable or chicken broth/stock
- 1 large bunch of kale, stems removed & chopped
- salt and pepper to taste

Instructions:
1. Heat olive oil over medium heat
2. Add onions, leek,and garlic and cook for 10 minutes until soft
3. Add carrots, celery, turnips, and mushrooms and cook for another 10 minutes

4. Lay raw chicken breasts on top of the veggies, and then add the broth/stock

5. Bring the pot to a boil, then cover the pot and let simmer on low for 45 minutes

6. Add the kale and let cook on low for another 5 minutes

7. Season with salt and pepper to taste and serve!

      

Crockpot Chicken Chili w/ Beets & Kale

While my affair with chicken is on hold for now, I do have a fantastic recipe to share. I had originally dreamt up this beet chili on Valentine's Day, but you may remember that I completely destroyed the beets (and the pot) that they were cooking in. I decided to give it another try using the crockpot to avoid any issues. 

I ate beets for the first time about 6 months ago, and now I can't get enough of them. I even ate slices of a raw beet while I was chopping them, and they were delicious! The texture was like a beautifully crisp apple, and the flavor was so rich. Anything with this much color is good in my book. I experimented with some cumin and paprika in this recipe to give it a little chili flavor. I will try this out again with extra spice and a non-chicken alternative (ground lamb anyone?). Eat your beets for vitamin C, folate, beta-carotene, manganese, potassium, and iron. Not too shabby for a cold winter day!

Crockpot Chicken Chili w/ Beets & Kale: Serves 8-10, Prep time: 30 min, Cook time: 6 hours

Ingredients:
- 2 lb. organic chicken breasts (frozen or fresh)
- 2 sweet onions, chopped
- 2+ Tbsp. chopped garlic
- 1 tsp. olive oil
- 3 large beets, peeled & chopped
- 2 14.5oz cans of diced tomatoes
- 1 qt. organic vegetable broth
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- 1 tsp. pepper
- 1 bunch kale, stemmed and chopped

Instructions:
1. Heat olive oil over medium heat
2. Add onions and garlic and cook for 10 minutes until soft
3. Pour the cans of tomatoes on the bottom of the crockpot
4. Lay the chicken breasts on top of the tomatoes
5. Cover the chicken with the onions and garlic, and then top with cumin, paprika, and pepper
6. Add the beets on top and then pour the broth over everything
7. Cook in the crockpot for 5 hours on high or 7-8 on low
8. Take the chicken out, shred it, and then return it to the pot
9. Add the chopped kale into the crockpot, cook on low for 10 more minutes, and then serve!

 

 

Warm Winter Paleo Pot Pie

Happy February! It's a new month, so it's time to share my new routine. January was a cold, dreary month, so I needed to switch things up a bit. Working from home can be a challenge at times because there is less motivation to get up early, get in a good workout, and stay on schedule. I am experimenting with a new plan that consists of either a long walk or yoga first thing in the morning and then a stroll to the Five Seventy Market to get a shot of wheatgrass. By the time I get home, I am so energized and ready to start the day - all before 8am. The benefits of wheatgrass are extensive and include:

1. Detoxification
2. Improved thyroid function
3. Lowered blood pressure
4. Weight loss
5. Improving pH in the body
6. Better digestion
7. Oxygen supply
8. Cancer treatment
9. Anti-aging
10. Increased vitamins and nutrients

I don't know about you, but I like the looks of that list. I have been dealing with stomach issues my whole life, and I am hoping this is going to be a nice little addition to my paleo lifestyle for overall health and wellness. The picture above was from my first experience. I got the juice to-go so I could experiment at home (next to the sink just in case it was disgusting). It was actually super fresh and sweet, and the orange slice is a perfect finisher. Now I am hardcore and get the juice at the cafe - they serve it in a shot glass, and it is kind of hysterical to take a shot at 7am, suck on an orange slice, and walk home. It's no tequila and lime, but it sure is doing the trick!

The wheatgrass is great, but it still is winter, and that means we all need a little comfort food. Warming foods are great for you in the coldest months, and this recipe will not disappoint. The recipe was adapted from Paleo Comfort Foods - a great cookbook my mom got me. I made this recipe for ladies night earlier in the week, and it was a big hit. The leftovers are keeping me warm and well-fed, and I will definitely make this again before winter is over. 

I'm off to PaleOMG cooking class #2, and I will post all the great details this weekend!

Warm Winter Paleo Pot Pie Serves 8-10, Prep time: 45 minutes, Cook time 75 minutes

Ingredients:
- 2 cups almond flour (I used Trader Joes almond meal)
- 1/2 cup olive oil
- 1 tsp. baking soda
- 1/2 tsp. sea salt

- 2 Tbsp. olive oil
- 2 sweet onions, chopped
- 2 Tbsp. garlic, chopped
- 2 cups mushrooms, chopped
- 1 bunch celery, chopped (about 5 stalks)
- 5 carrots, peeled & chopped
- 2-3 cups broccoli, chopped
- 2 lbs. poached chicken, cubed
- 2 cups organic vegetable stock
- 1.5 Tbsp. coconut flour
- 2 tsp. parsley
- 1 tsp. pepper

Instructions:
1. Mix the almond flour, olive oil, baking soda, and sea salt in a bowl
2. Roll the mixture on wax paper (I ended up using a rubber spatula and then my fingers - much easier) - you want it to be the size of whatever casserole dish you are making
3. Cover the crust with another piece of wax paper and refrigerate while you prep the rest of the dish
4. Heat olive oil over medium heat
5. Add onions and garlic and cook for 5-10 minutes until soft
6. Add mushrooms and cook another 5 minutes
7. Add carrots, celery, and broccoli, and cook another 10 minutes
8. Add stock, parsley, and pepper, and stir well
9. Add coconut flour and cook on low for 10 minutes
10. Pour mixture into a casserole dish 
11. Top with the crust (not as easy as it looks - used my fingers to help quite a bit)
12. Bake for 30 minutes and then let sit for 10 minutes before serving

  

  

  

Winter Farmers Market Chicken Soup

Big things have been happening in my kitchen lately. Winter has been brutal, so I have had to increase my tea intake - I am drinking at least 4 cups a day, and in the spirit of accepting cool gadgets (and avoiding the microwave) in 2013, I got a few new things for my tea-drinking. I had been looking for some new mugs that are huge with a big handle, and I got some great ones at Marshalls with a very old store credit. There was a fourth one that said "Crazy Cat Lady", but that one was for Mal of course. I also got this great cuisinart electric tea kettle. It has six temperature settings and heats up in just a couple of minutes. It is faster than a standard tea kettle and safer than the microwave, so really a win-win. Lastly was the most romantic gift a girl could get from her boyfriend - an infrared thermometer. You may be wondering why it is such a life-changing gift, but we discovered in Vermont that my ideal tea temperature is 140 degrees (very hot still but not hot enough to burn my mouth). Even though the tea kettle has temperature settings, you have to steep the tea after the water is heated, so I couldn't take the chance of drinking my tea at the wrong temperature! Now all my cups of tea are perfect, and I can check the temperature of my computer, walls, feet, etc. when I'm bored. Any guys out there stuck on a Valentine's gift for your girlfriend/wife... you're welcome!

    

I had another great trip to the Cambridge Winter Farmers Market on Saturday. I was craving soup (like always), so I decided to go with a winter chicken soup - all ingredients (other than olive oil and broth) can be found at the market, and the soup is fantastic. It is hearty, sweet, and perfect for these 10-degree nights we've been having. Heat yourself up with some 140-degree tea and a bowl of chicken soup, and you'll be good to go! Spring will be here in no time...

Winter Farmers Market Chicken Soup Serves 10ish (it's a lot), Prep time: 30 min, Cook time: 2 hr

Ingredients:
- 1-2 Tbsp. olive oil
- 2 medium sweet onions, chopped
- 2 shallots, chopped
- 1 head garlic, chopped
- 5 carrots, peeled & chopped
- 5 parsnips, peeled & chopped
- A 5lb. free-range organic chicken
- 2 quarts low sodium organic vegetable broth
- Sea salt, pepper, paprika, & thyme
- 2 bunches kale

Instructions:
1. Heat olive oil over medium-low heat and add onion, shallots, and garlic for 5-10 minutes

2. Place whole chicken on top of onions and season generally on both sides with salt, pepper, paprika, and thyme

3. Add the carrots and parsnips 

4. Cover the chicken and veggies with your broth (can use half broth and half water if you want) 

5. Bring the pot to a rapid boil and then cover the pot and cook on low for at least 90 minutes 

6. Take the chicken out of the pot, remove skin and bones, and add all shredded meat back into the pot

7. Break your kale into 1-inch pieces, add to the pot, and cook for another 5 minutes

8. Enjoy your local soup!

  

Chicken & Brussel Bowl

I never thought my love for the 80's could be any stronger, but it has reached an all-time high. Thanks to one of my lovely coworkers (hi Moaky!), I now appreciate and miss that beautiful decade more than ever. I am not ashamed to admit that I have dabbled with online dating in the past, and it always was an experience to remember. I did meet some wonderful people along the way, but I also have many hilarious stories (think allergic reaction + bloody nose + shrieking). I am lucky to have the online dating chapter of my life behind me, but after seeing this video from Moak, I am not so sure. Before eHarmony, Match, and OKcupid, apparently there were VHS movies you could get with video clips of potential suitors. I cannot stop watching this video... it just doesn't get old: Single Hotties in the 80's.  

I wasn't sure what to make for dinner tonight, so I just took a few ingredients from the fridge and threw them together. This turned out to be one of my favorite dinners in a while. The toasty garlic was delicious, and I loved the combo of flavors. I really think the spinach from the farmers market this week is the best spinach I have ever tasted. The leaves are enormous (almost the size of my face), and they are thick with almost a little crunch. I snacked on some leaves while I was cooking, and it tasted like I was eating them fresh out of the garden. Try this recipe out next time you are in a rush and don't have a dinner plan. You won't regret it!

Chicken & Brussel Bowl Serves 2, Prep time: 5 min, Cook time: 20 min

Ingredients:
- 6 cloves garlic, chopped
- 1-2 tsp. coconut oil
- 8 oz. chicken, poached & shredded
- 1 cup brussel sprouts, quartered
- 1 cup spinach
- Sea salt & pepper to taste

Instructions:
1. Melt coconut oil over medium heat
2. Add garlic and cook for 5 minutes until fragrant and lightly browned
3. Add brussel sprouts and cook for 10 minutes, stirring often
4. Add shredded chicken and spinach and cook for another 3-4 minutes
5. Add salt & pepper to taste, and serve in a bowl. That was easy!

Roasted Chicken w/ Sweets & Beets

So if you're wondering, I am still upset about my poop sneaker. I am trying to pretend it never happened, but it isn't working. I don't have a padded mat under my standing desk yet, so I really need to wear sneakers in the house while I work. After yesterday's incident, I think my days of wearing sneakers in the apartment are over. The good news is that I will have a padded mat delivered and ready to go by the time I'm back from Stamford this week AND I found out that my sneakers are on sale on Zappos. I need another pair anyway, so this may just work out perfectly. I realize that if you are here for a delicious recipe, you probably don't want to hear about my dirty sneaker, but I just really needed to share!

I had a wonderful visit from my Dad today, and I wanted to make him a special meal before he headed out to London for business. I channeled my Grandma and went with my first ever roasted chicken. While I mastered the turkey back in November, I was still nervous about roasting the whole chicken. I threw it together with some roasted sweet potatoes and beets from the Siena Farm farmstore, and it was amazing! The one issue with beets is that their juice gets everywhere. The color is gorgeous, but I'd recommend wearing an apron (and a poncho) to avoid getting beet juice all over your clothes. Don't say you weren't warned!

Roasted Chicken w/ Sweets & Beets: Serves 4, Prep Time: 15 minutes, Cook Time: 90 minutes

Ingredients:

- 4-5lb. free-range organic chicken

- 2 sweet potatoes, peeled

- 2 beets, peeled

- Olive oil

- 1 lemon, halved

- 2 sprigs each of rosemary, thyme, & sage

- Sea salt, pepper, garlic powder, and dried onion

Instructions:

1. Preheat oven to 425 degrees

2. Chop sweets & beets into 1-inch cubes and arrange in a baking dish. Toss with olive oil, sea salt, pepper, garlic powder, and dried onion (or onion powder).

3. Rinse and pat dry chicken. Make sure you clean out the inside (luckily this one didn't have any surprises inside)

4. Coat the chicken with a little olive oil, the juice from the two lemon halves, and some of the spices.

5. Stuff the chicken with all of the herbs and the leftover lemon halves

6. Bake for 75 minutes, basting every 15-20 minutes

7. Flip over the chicken and cook for another 15 minutes

8. Let the pan sit for 5-10 minutes and then carve and enjoy!

  

Roasted Chicken w/ Butternut Squash & Cranberries

Hello from my standing desk! I am happy to report that my back is adjusting to all of the standing, and I am feeling great. I feel completely different at the end of the day after standing compared to my old 10+ hour days of sitting. For all of the haters out there (hi Mom!), here is an interesting article from Sunday's NY Times talking about the growing popularity of standing desks and improved office ergonomics: http://www.nytimes.com/2012/12/02/business/stand-up-desks-gaining-favor-in-the-workplace.html?_r=0. 

So when I made my Fall Harvest Crockpot Chicken a few weeks back, I mentioned that I wanted to remake the dish in the oven to get a crispier take on the same flavors.  I omitted the pears this time, and the dish still came out great. This is just as easy as the crockpot version, and it is done in a fraction of the time. This is a perfect one-pan dinner. I served this with a side of roasted brussel sprouts and parsnips (recipe to come!), and it was a delicious meal. Enjoy!

Ingredients:

- 1 butternut squash (1.5 lbs.), cubed

- 1 sweet onion, sliced

- 1 cup raw cranberries

- 1.5 lbs skinless chicken thighs (bone-in or boneless are fine)

- Olive oil

- Sea salt, pepper, garlic powder, and cinnamon

Instructions:

1. Preheat oven to 375 degrees (I used convection)

2. Lay squash, onion, and chicken in a 9x12 casserole dish.

3. Drizzle with olive oil and spices, and toss until evenly combined.

4. Add cranberries on top.

5. Bake for 45-60 minutes depending on how crisp you want your dish!

Fall Harvest Crockpot Chicken w/ Butternut Squash, Cranberries, & Pears

Only three days left until Thanksgiving, and I can't wait! This week has been so fantastic with visits from Kelsey (hadn't seen her in 13 years!), Sarah & Mark, Mal tonight, and the Rozier/Topche crew on Wednesday. So many wonderful people to see, so little time! I am very much in the Thanksgiving spirit and created this great Fall recipe with locally sourced ingredients. You can pick up all of these ingredients from your local farmers market and throw it together in no time in the crockpot. You can make this recipe with or without broth. I went with broth this time to get a slighty soupy experience. Next time I am going to make this as a roasted dish in the oven to get everything nice and crispy. The part II version will be after Thanksgiving (and after I buy myself a dutch oven!). This will be Mal's welcome meal when she arrives from Ithaca tonight after a six hour drive. A little fall harvest crockpot chicken and some wannabe rice pudding, and we will be back in business! Only four more hours to go...

Ingredients:

- 1 butternut squash (1.5 lbs.), cubed

- 1 sweet onion, sliced

- 1 bosc pear, sliced

- 1 cup raw cranberries

- 1.5 lbs boneless, skinless chicken thighs

- 1 cup veggie or chicken broth (optional)

- 2 bay leaves

- Sea salt, pepper, garlic powder, and cinnamon

Instructions:

1. Layer squash cubes at the bottom of the crockpot.

2. Put half of the onions, pears, and cranberries on top. 

3. Add 1 bay leaf and some spices

4. Arrange a layer of chicken on top of the spices

5. Add another layer of spices and the second bay leaf on top of the chicken

6. Add the remaining onion, pear, and cranberries

7. Pour the broth over the mixture (this isn't necessary - I like it because it makes it a little bit soupy) 

8. Cook on high for 3 hours and then low for 90 minutes

    

Mexican Chicken Crockpot Soup

I've said it before, and I'll say it again: I LOVE PaleOMG. Juli Bauer writes the blog, and while she doesn't know it yet, we know someone in common. She also doesn't know that Colorado is tied for my favorite state (neck and neck with California!). I am reallyyy hoping that I can make it to the PaleoFX Symposium in March so I can meet the amazing paleo presenters (including Juli), see what all the great vendors have to offer, meet some awesome new paleo friends, and explore Austin since I've never been. 

After catching up on my PaleOMG reading this morning after returning from some travel, I got inspired to create a slightly tweaked crockpot version of Juli's Chicken Tortilla Soup. It turned out to be a perfect dinner for the nasty weather. Granted it was so spicy that I sweat profusely the entire time while eating, but I am certain it was worth it. Luckily my shower was planned for after dinner, so no harm done there. I will make sure to eat the leftovers in my standard blow-drying outfit (light-weight robe with ice packs in all of the pockets to keep my body temperature down - and no, this is not a joke). I can promise this soup will keep you nice and toasty during the first snow of the season. Enjoy!

Ingredients:

- 1 sweet onion, chopped
- 1/2 giant shallot (or 1 normal shallot)
- 1 red bell pepper, diced

- 2 lbs chicken breast (fresh or frozen)

- 2 teaspoons cumin

- 2 teaspoons cayenne pepper (use less if you don't own a blow-drying outfit...)

- 1 teaspoon garlic powder

- salt and pepper, to taste

- juice of 2 limes
- 1 (4oz) can diced green chiles
- 1 (28oz) can fire roasted tomatoes
- 32 oz of broth (I used organic low sodium veggie broth)

- sliced avocado and chopped tomato, to garnish 

Instructions:
1. Arrange chopped onion, shallot, and red pepper on the bottom of the crockpot
2. Put raw chicken on top (mine was frozen)
3. Add cumin, cayenne pepper, garlic powder, salt, pepper, and lime on top of the chicken
4. Add green chilis, fire roasted tomatoes, and broth
5. Cook on high for 4 hours (or low 6-8)
6. Remove the chicken, shred it, and return it to the crockpot
7. Serve a bowl with sliced avocado and fresh chopped tomatoes (the extra tomatoes were a last-minute idea to help cut the spice a bit)
8. You can also add cilantro if you remember - I didn't!

  

Applesauce & Pumpkin Crock Pot Chicken

Hurricane Sandy has been causing quite the stir today. My office is closed again tomorrow, and the power outages are up over a million. The pouring rain has finally made it up to Boston, and the wind is howling like crazy between the apartment buildings on my street. I still haven't bought bottled water, batteries, or any other emergency supplies, so fingers crossed that it doesn't get too bad here!

While I worked from home (and checked weather.com every five minutes) today, I created a new crock pot recipe with some leftovers in my fridge. I think I officially have the first applesauce + pumpkin crock pot chicken recipe (paleo or otherwise) on the web.  This is one of those recipes that reminds me how flavorful the simplest ingredients can be. There is absolutely no sweetener of any kind in this recipe, and it is sweet as can be. The combination of the apples, pumpkin, cinnamon, and garlic give it such a great flavor. I am thinking of making some fall-inspired lettuce wrap tacos with the leftovers if I can make it to the store this week when the rain finally stops. Stay tuned!

Ingredients:
- 3-4 lbs. chicken (I used boneless, skinless chicken breast + rib meat)
- 1 cup leftover applesauce (recipe can be found here)
- 1 cup leftover pumpkin (used canned organic pumpkin from Trader Joes)
- Salt, pepper, garlic powder, & cinnamon
- 1 cup apple juice (from the applesauce)
- 1 Tbsp. chopped garlic

Instructions:
1. Put the applesauce and pumpkin on the bottom of the crock pot and mix to blend the two
2. Rinse the chicken, and lay it on top of the applesauce/pumpkin mixture
3. Generously season the chicken with salt, pepper, garlic powder, and cinnamon
4. Flip the chicken with tongs and season the other side 
5. Mix the chopped garlic into the apple juice, and pour on top of the chicken (note - this apple juice is the thick/cinnamon-y liquid that was excess when I made the applesauce. You could always just use an extra cup of applesauce if you don't have the liquid reserved.)
6. Cook on low for 6 hours
7. Take the chicken out of the crock pot, shred the meat, and put it back in the crock pot with all of the juicy goodness
8. Enjoy a scoop of this with a dollop of applesauce - the perfect hurricane meal!