Crockpot Country Chicken Stew

September 2, 2015
0 Reviews
Serves 8-10
Prep time

I came up with this recipe last winter when I was craving something warm and comforting…we had a cold winter! It is a nice, thick stew filled with shredded chicken. I like to make this on Sundays to have lunches on-hand for the week.

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1 onions, chopped
4c potatoes (with skin), chopped
4 carrots, chopped
4 celery stalks, chopped
2c sliced mushrooms
12-15 chicken thighs

4 c chicken broth
1 can condensed cream of mushroom soup  **or see clean, home-made substitute below
1 t dried thyme
1 t herbs de provence (or marjoram)
1 1/2 tsp salt
2 tsp pepper
2 bay leaves

1/4 c chicken broth
1/4 c cornstarch (I use arrowroot flour or tapicoa flour to avoid corn products)
1c frozen peas (optional)


  1. Layer first 6 ingredients, in order given, in slow cooker.
  2. Combine next 6 ingredients in medium bowl. Pour over chicken. Add bay leaves. Do not stir. Cover. Cook on low 8-10 hrs, or high 4-5 hrs.
  3. Remove and discard bay leaves. Combine second amount of broth with starch in small bowl and whisk until smooth. Add to slow cooker. Stir. Add peas if using. Stir well. Cover and cook on high for 15-20 mins more until peas are heated through and sauce is thickened.
Condensed Soup Substitute
2 T butter
3 T flour (I used 2 T tapioca)
1/2 c chicken broth
1/2 c milk
salt, pepper, herbs (I used about 1 T herbs de provence)
  1. Melt butter. Stir in flour and mix.
  2. Slowly add in broth and milk, stirring constantly until combined and thick. Bring to a boil, adding in seasonings and stirring constantly until thick.

Creamy Crockpot Italian Chicken and Tomato Soup

August 31, 2015
0 Reviews
Serves 10
Prep time

I made this soup a lot last fall and winter. It has great flavour and is super easy — win win! I plan on making batches of this to freeze for work lunches. Although you could throw all the ingredients in the slow cooker as is without pre-cooking, cooking the onions and herbs beforehand give the soup deeper flavour and body. I’ve done it both ways and recommend taking that extra step.


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1 small onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 (28 ounce) can diced tomatoes (with the juice)
2 cups of your favourite jarred marinara sauce (watch for added sugar)
1 (14 ounce) can coconut milk (full fat)
 — optional but makes it creamy
4 tablespoons Italian seasoning (I make my own blend as many store-bought brands often have sugar and other chemicals)
1 tablespoon dried basil
1 teaspoon sea salt (more to taste)
1 teaspoon fresh ground pepper to taste
3-4 large boneless skinless chicken breasts



  1. Heat some fat (I use ghee or butter) in a flying pan over medium-high heat and cook your garlic and onions with 1 tablespoon of the italian seasoning. You can skip this step, but the flavour of the soup is so enhanced if you pre-cook your onions and garlic.
  2. Mix the chicken broth, tomato sauce, diced tomatoes, and coconut milk in the crock pot. You made need to use a whisk to break up the coconut milk (it’s ok if there are little chunks — they will melt).
  3. Stir in the seasonings. Add the onion and garlic mix as well as your chicken (no need to sear or precook). Cover and cook on LOW for 6-8 hours or on HIGH for 3-5 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).
  4. Remove and shred chicken. Return to crock pot cook on high for an additional 30 minutes (you can skip this step, but I find it seasons the chicken a little bit more). Keep warm until ready to serve. Makes 8-10 servings.

** Adapted from Everyday Paleo

Easy Skillet Breakfast Hash

August 30, 2015
0 Reviews
Serves 1
Prep time
Cook Time

This became my go-to breakfast while doing my first Whole 30 last summer and still enjoy them regularly. They are super quick to throw together in the morning (or for lunch) and are easily adaptable to whatever you have on hand. I often make a large batch while waiting for dinner to cook in the over and portion it out to make a couple of breakfasts for myself and my husband.

My breakfast hashes usually contain these components:

  • a protein (sausage, ground meat, chopped cooked meat, and often an egg or two)
  • a carb (usually sweet potato, but sometimes regular potato)
  • a green (spinach, kale, or rainbow chard)
  • a healthy fat (olives, coconut oil, grass-fed butter)

Below is one of my favourite combinations — topping it with a runny egg is optional, but I highly recommend it ;).





(Per Person or Meal — double/triple as necessary)
1/2 sweet potato, diced
1 sausage (or 1 cup of ground meat or cooked meat)
1 large handful of baby spinach
1/8 cup of sliced green olives
1 tsp grass-fed butter
salt and pepper to taste


  1. Peel and dice sweet potato. Pre-cook in microwave for 5 minutes.
  2. While sweet potato is cooking, preheat skillet or pan to medium heat with the butter. Slice pre-cooked sausage into coins. Lightly brown on each side (3-5 minutes).
  3. Add in cooked sweet potato and stir often to brown them up (3-5 minutes).
  4. Add in greens and cook until wilted (3 minutes).
  5. Add in olives and stir to warm (1 minute).
  6. Top with a poached or over easy egg!


Pumpkin French Toast

August 29, 2015
0 Reviews
Serves 3-4
Prep time
Cook Time

While it may be too early to jump on the fall pumpkin bandwagon, it has been feeling like fall around here. The nights are cool, the sun hides more than it’s out, and the leaves are starting to change colour. And pumpkin just tastes good in just about anything, so it is easy to justify (maybe I’ll share with you my pumpkin chili in a few weeks — yum!).

There’s nothing really fancy about this recipe — I just took regular french toast and gave it some fall flair. You won’t need a whole can of pumpkin puree to make the recipe, so freeze the rest or use it in something else.





3 large eggs
1/2 cup pumpkin puree
1/4 cup milk (almond, whole, etc.)
1 tbsp maple syrup
2 tsp pure vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp ground nutmeg

6 slices of sprouted whole grain bread (or gluten free)
grassfed butter (for pan)
more maple syrup for serving


  1. Combine first 8 ingredients in a mixing bowl (or shallow pie plate — makes it easier to dip the bread in).
  2. Soak each slice of bread in the mixture, being sure to coat both sides well.
  3. Heat griddle or frying pan over medium heat. Add butter and spread to coat.
  4. Add dipped bread, cooking each side 2-3 minutes or until golden brown.
  5. Serve with maple syrup and berries.

**Double this recipe and reheat leftovers in the toaster. Or freeze flat, then throw in a ziplock bag for a quick pre-made breakfast.

#21DF (per one slice) = 1 Yellow, 1/4 purple, 1/4 red, 1/2 tsp

Peach and Prosciutto Salad

August 10, 2015
0 Reviews
Serves 1
Prep time

Last summer when peaches were in season we ate this all. the. time. If you like sweet and savoury, you’ll find this addicting! You can leave out the mozzarella to make it paleo, vegan, or Whole 30 but we like it in. I’ve also changed it up by tossing in a handful of arugula (gotta eat your greens!). This one is so easy — try it and let me know what you think!


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{per person}
1 ripe peach, cut into thin slices
2 slices prosciutto, torn
3 large basil leaves, chiffonaded
1/4 cup fresh mozzarella, diced (I used goat’s milk mozzarella)
1 Tbsp EVOO
sea salt
black pepper


1. Combine the first five ingredients in a bowl; toss to combine.
2. Plate and season with sea salt and cracked pepper to taste.

{adapted from Ramshackle Glam}