comfort food

Sweet and Sour Chicken

February 9, 2016
0 Reviews
Serves 4-6
Prep time
Cook Time

Although I’ve been pulling out my Crock Pot or Instant Pot at least once a week this winter, I’ve been relying on a lot of skillet meals to get dinner on the table quickly. I used to have a slow cooker dinner recipe similar to this with pork meatballs that I made often, but it was from a Kraft magazine and relied on a lot of processed ingredients. I wanted a cleaner option so tinkered with this one a few times of the holidays and got the thumbs up from family, and voila — Sweet and Sour Chicken. Give it a go and let me know what you think!


Sweet and Sour Chicken

Sweet and Sour Chicken

  • 2½ lbs boneless, skinless chicken breasts or thighs
  • 2 red peppers, chopped
  • 1 large onion, chopped
  • ½ cup honey
  • ½ cup BBQ sauce (my favourite homemade BBQ sauce)
  • ½ cup low-sodium soy sauce (or tamarind or coconut aminos for a cleaner option)
  • ¼ cup orange juice or chicken stock
  • ½ tsp sesame oil
  • 2 tbsp olive oil
  • 1½ tsp minced garlic
  • ¼ tsp crushed red peppers
  • 6 tbsp cold water
  • 2 tbsp arrowroot flour (or cornstarch)
  • Sesame seeds or chopped peanuts
  • Green onions, sliced




  1. Cut chicken into 1 to 1½ inch cubes and brown in skillet over medium heat (adding a bit of sesame oil if needed).
  2. Add-in chopped onion and red peppers and allow to slightly soften.
  3. Meanwhile, mix together the next 8 ingredients in a small bowl. Pour over chicken and vegetables and stir until heated through.
  4. Mix together the cold water and arrowroot flour and stir into the skillet.
  5. Continue to cook over medium heat, stirring constantly, until thickened. This should only take a couple of minutes.
  6. Remove from heat and sauce will thicken more as it cools.
  7. Serve over rice, quinoa, or cauliflower rice. Sprinkle with sesame seeds or peanuts and sliced green onions.

Sweet and Sour Chicken

Creamy Mushroom Sauce

February 1, 2016
0 Reviews
Serves 4
Prep time
Cook Time

Last week my friend Heather mentioned in our health and fitness group that she had just ate a delicious mushroom reduction sauce over chicken for dinner. That appealed to my pregnant senses and I knew I had a container of mushrooms wallowing in my fridge that needed to be used ASAP. I whipped up this sauce the very next night and it was pretty fancy pants for a weeknight dinner! Husband and toddler approved. This reminds me of my mom’s mushroom pork chops she used to make when I was a kid, but avoids canned mushroom soup which isn’t very “clean”!

{Paleo & Whole 30 modifications in ingredients list}

creamy mushroom sauce

Creamy Mushroom Sauce


1 Tbsp butter (or avocado oil if dairy free)
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
3-4 cups/handfuls of baby spinach or baby kale (it will reduce into a very small amount!)
2 Tbsp flour (I use arrowroot for Paleo or GF)
1.5 cups of milk (or you could use chicken stock if paleo or dairy free)
1/2 tsp of herbs de Provence (or thyme would work nicely)
1/2 tsp of dried basil
freshly ground salt and pepper to taste



  1. Melt the butter in a large skillet or sauce pan over medium heat. Add garlic, mushrooms, and spinach and sautee until softened.
  2. Sprinkle the flour over the mushrooms and stir to coat. Add in the milk and spices and stir slowly until sauce is thickened. Add more milk if sauce is too thick.
  3. Serve over chicken with rice, pasta, or quinoa and a side of veggies. Voila!





Crockpot Beef Stew

December 16, 2015
0 Reviews
Serves 8
Prep time

We were craving a hearty, classic stew and I threw this Crockpot Beef Stew together with what I had on hand. And it tasted amazing. Give it a try this winter.

{Paleo & Whole 30 modifications in ingredients list}




Crockpot Beef Stew


2 lbs of stew beef, cubed
1/4 c flour or arrowroot flour (for gluten-free)
1/2 t salt
1/2 t pepper
1 t sweet paprika

1 lb of potatoes, cubed or halved depending on size
1/2 lb of mushrooms, sliced or halved
3 medium carrots, chopped
2 celery stalks, chopped
1 large onion, chopped

1 clove of garlic, minced
1 bay leaf
1 tsp of coconut aminos (or Worcester Sauce, but aminos are a cleaner option)

2 tbs tomato paste
1 1/2 c beef broth
1 tsp thyme
1 tbsp parsley
1 tsp oregano

1/4 c flour/arrowroot flour
1/4 c water


  1. Toss beef in flour, salt, pepper, and paprika and place in slow cooker.
  2. Chop and toss the next 5 ingredients in the slow cooker. Add garlic, bay leaf, and coconut aminos and stir to distribute.
  3. In a small bowl, mix next 5 ingredients. Pour over contents of slow cooker and mix to combine.
  4. Cook on low for 6-8 hours.
  5. 30 minutes before serving, mix flour and water in a small bowl and pour into slow cooker. Mix well to combine and cook on high for last 30 minutes to thicken up the stew.

Crockpot Beef Stew




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.


italchicksoup 2



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

Chunky Vegetable Chili

March 6, 2015
1 Review
Serves 6-8
Prep time

Crock Pot Chunky Chili - LGF


This colourful chili is loaded with healthy vegetables. It is a great vegetarian chill on its own, but add meat or beans for a kick of protein.


    • 3 large carrots, chopped
    • 3 celery ribs, chopped
    • 2 sweet potatoes, diced
    • 1 large green pepper, chopped
    • 1 jalapeño, diced small
    • 1 20 oz can of diced tomatoes, drained with juice reserved
    • 1 large onion
    • 2 cloves garlic, minced
    • 1.5 lbs ground beef (or turkey, chicken, or sausage) OR 2 cans of beans (kidney, chick peas, black beans, etc.) OR a combination


    • 1/2 c tomato paste
    • 1/2 c salsa
    • 2 T chili powder
    • 1 T cumin
    • 1 t corriander
    • 1 t dried oregano
    • 1/2 t salt
    • 1/2 t pepper


  • 2 zucchini, halved and chopped
  • 1 yellow/red/ or orange pepper, chopped


  1. Layer first 6 ingredients, in the order given, in large crock pot.
  2. Brown onion, garlic, and ground meat. Drain fat and spread over vegetables in crock pot. OR drain and rinse beans and place in crock pot.
  3. Combine next 8 ingredients in a medium bowl. Pour over meat. Do NOT stir. Cook on low 6 – 8 hours, or on high for 3-4 hours.
  4. Add zucchini and red pepper. Stir well and cover. Cook on high for 30 additional minutes.
  5. Garnish with grated cheddar, cilantro, diced avocado, or sour cream.

*Inspired by Company’s Coming.