Chicken Enchilada Stew


My boyfriend is training all day today, so I decided to make up one of my favorite paleo crock pot dishes so I could have lunch for work today and he and the guys could have lunch in the middle of doing 6+ hours of Eskrima.

This is one of my favorites because 1) Its incredibly tasty, and 2) It’s the easiest thing in the world to make, and 3) Who doesn’t love the crock pot? You throw everything in, and either go to work or, in my case, go to sleep, and when you look at it again you magically have a meal that’s ready to eat! Two dear friends of mine gave me an extra crock pot they had in their home and I couldn’t be happier with it – it makes keeping Paleo a bit easier when you’re feeling extra lazy.

While quinoa isn’t necessarily approved-paleo for those who are super hardcore about it, we enjoy it. It’s an incredible source of protein, high in fiber, great source of complex carbs, and negligibly low in gluten due to it being a protein/seed found in grain products such a wheat, barley, and oats. Neither of us has Celiacs or a severe gluten allergy – just a general intolerance to too much gluten. Therefore, it’s the perfect product for us as an alternative to rice or other wheat-based sides. Just because it doesn’t follow the rule of ground-tree-face doesn’t mean it can’t still be consumed in the Paleo diet in moderation, and that’s exactly what we do.

Recipe courtesy of the awesome Juli at PaleOMG. I’ve altered it slightly as my crock pot is a bit on the small side and definitely wouldn’t be able to hold everything the original recipe calls for, plus my own addition of sweet potatoes. It’s busting out of the lid as it is, so everything’s scaled back a bit in this version of the recipe.

1.5 lbs chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1/4 large, fresh jalapeno, diced fine
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
1 medium-sized sweet potato, chopped into small cubes (approx 1″x1″)
2 garlic cloves, minced
3/4 tablespoon cumin
3/4 tablespoon chili powder
1 1/2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish
1 cup quinoa (optional)

1) Pull out your crock pot and add chicken breasts to the bottom
2) Then add the rest of the ingredients on top – I
3) Put on low for 8-10 hours or high for 6-8.
4) After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
5) Spoon over quinoa, top with cilantro and some sliced avocado


Bacon Cookies



This is one of those recipes that, as soon as I read it, I knew I needed to make it and it needed to be in my mouth. NOW. 

Up until last year, my cooking skills were limited to burning grilled cheese and occasionally pulling off a parmesan-mint risotto. It was either all or nothing with me when it came to cooking – I’d screw up boiling water or I’d give you an incredibly complex dish found in high end restaurants that I was able to figure out from taste alone.

Since going 90% Paleo last year, my cooking skills have increased dramatically – I guess mostly because when you’re Paleo, you have to cook for yourself so…you kinda have to get good at it or you’ll kill yourself of food poisoning sooner or later, right?

Anyway – the Bacon Cookies. I tweaked the recipe slightly from the original, which I found over at Primal Palate, mainly by cutting it in half for the sake of experimentation, adding some cinnamon and nutmeg to the mix, and making the cookies larger than originally suggested in the recipe. For gluten-free, dairy-free, paleo-approved cookies, these give Toll-House a run for their money. I’m hooked and you need to be, too, cause holy shit.

1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Pure Vanilla Extract
2/3 cup Semisweet Chocolate Chips
1/4 cup Coconut Oil (I use LuAna’s Coconut Oil, melting it down before adding to the mix)
1/3(ish) cup Maple Syrup, Grade B, 1/4 cup for the cookie batter, 1/8 cup for the candied bacon
1 Egg
1 1/2 cups Blanched Almond Flour
2 1/2 pieces Bacon, Raw

1. Preheat oven to bake at 350°F.
2. In a medium size mixing bowl, toss bacon in 1/8 cup maple syrup, coating all sides
3. Lay bacon on a non-stick cooking sheet or on parchment-lined sheet.
4. Bake for about 20 minutes, until bacon is very crispy.
5. Allow bacon to cool, then crumble candied bacon for cookie batter.
6. Heat oven to 375°F for the cookies.
7. In a medium-sized mixing bowl combine dry ingredients.
8. In a small mixing bowl beat eggs, 1/4 cup maple syrup, and vanilla extract. 
9. Pour wet ingredients into dry and mix until combined.
10. Add melted coconut oil into batter, and continue to blend until combined.
11. Stir in chocolate chips and candied bacon.
12. Drop balls of dough on baking sheet. This amount made 8 – 3″ diameter cookies after I flattened the balls slightly to help them cook all the way through.
13. Bake cookies for 15-17 minutes at 375°F.
14. Let cool and serve and thank god for bacon!