Slow Cooker Chicken Verde With Peppers

Main dish | January 31, 2015 | By

Slow Cooker Chicken Verde With Peppers
  1. 1 large yellow onion
  2. 2 lbs boneless, skinless chicken
  3. 1 1/2 tsp sea salt
  4. 1 tsp garlic powder
  5. 1/2 tsp paprika
  6. 1/4 tsp cumin
  7. 1 cup Salsa Verde
  8. 1 large red bell pepper (or use a combination of red and yellow peppers)
  9. Large Lettuce Leaves (To use in place of tortilla wraps)
  10. Optional Toppings To Sprinkle on Each Wrap: diced tomatoes, guacamole, lite shredded cheese, etc...
  1. Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a slow cooker.
  2. Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
  3. Then, evenly spoon the salsa verde over the top of the seasoned chicken.
  4. Slice the red bell pepper into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
  5. Cover and cook on high 5-6 hours or on low 7-8 hours.
  6. When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
  7. Remove the pepper and onion slices and place on a serving plate.
  8. Serve the chicken and veggies on large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as diced tomatoes, guacamole, fresh cilantro, shredded grass fed cheese, etc.
Hearth and Honey

Bacon Zucchini & Red Pepper Frittata

Bacon Zucchini & Red Pepper Frittata

Main dish | January 28, 2015 | By

Bacon Zucchini & Red Pepper Frittata
  1. 8 ozs of bacon, cooked and chopped
  2. 1 red bell pepper, diced small
  3. 1 small or medium zucchini, grated (leave peel on if desired)
  4. 1/2 medium onion, diced small
  5. 6 eggs, whisked
  6. 1/3 cup full-fat coconut milk
  7. 1 tbs of Italian seasoning
  8. Salt & pepper to taste
  1. Preheat oven to 375-degrees F
  2. Dice onion and bell pepper
  3. Grate zucchini and blot with paper towel to remove excess moisture
  4. In a medium bowl, whisk eggs, coconut milk, and seasonings together
  5. In a 10-inch oven-safe skillet on medium heat, sauté onions in 2 tbs fat or butter for about 4 minutes, then and add the red peppers and sauté for one more minute
  6. Add cooked bacon to skillet
  7. Add shredded zucchini to the mixing bowl with the eggs, stir, and pour into skillet
  8. Continue to cook on stovetop about 1-2 minutes – just until mixture begins to set around the edges
  9. Transfer skillet to the preheated 375-degree oven
  10. Bake about 15 minutes, or until eggs are cooked through
  11. For a slightly browned top, move skillet to top rack and broil for 2-3 additional minutes
  12. Transfer to serving plate, slice and serve.
Hearth and Honey

Spiced Banana-Almond Smoothie

Breakfast, Drinks | January 8, 2015 | By

Spiced Banana-Almond Smoothie
  1. 1 ripe banana (frozen optional)
  2. 1 cup almond milk
  3. 1 tablespoon almond butter
  4. 1/2 teaspoon ground cardamom
  5. 1 tablespoon raw honey
  6. 2 ice cubes
  1. Combine all the ingredients in a blender and purée until smooth.
Hearth and Honey

Apple-Walnut Kale Salad with Grilled Chicken

Main dish, Sides | January 7, 2015 | By

Apple-Walnut Kale Salad with Grilled Chicken
  1. 1 tablespoon cider vinegar
  2. 1 tablespoon walnut oil, coconut oil or extra virgin olive oil
  3. 1/2 teaspoon sea salt
  4. 1/2 teaspoon raw honey
  5. 1/2 teaspoon freshly ground black pepper
  6. 4 cups torn kale leaves
  7. 2 cups torn Swiss chard leaves
  8. 1 cup sliced apple
  9. 1/2 cup sliced celery
  10. 1/4 cup sliced red onion
  11. 1 ounce crumbled feta cheese (optional)
  12. 2 tablespoons toasted walnuts
  13. 1 cup of grilled chicken, cubed
  1. Grill 1 cup of white chicken breast then cube.
  2. Combine vinegar, oil, salt, honey, and pepper.
  3. Add kale and Swiss chard; toss. Let stand 10 minutes.
  4. Add apple, celery, onion, feta cheese, and toasted walnuts; toss.
Hearth and Honey

Cherry and Sunflower Seed Kale Salad

Main dish, Sides | January 6, 2015 | By

Cherry and Sunflower Seed Kale Salad
  1. 1 1/2 tablespoons cider vinegar
  2. 1 tablespoon olive oil
  3. 1 teaspoon Dijon mustard
  4. 1 teaspoon raw honey
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon pepper
  7. 5 ounces baby kale
  8. 1/4 cup dried cherries
  9. 1/4 cup sliced red onion
  10. 2 tablespoons sunflower seeds
  1. Combine vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a large bowl. Add kale, dried cherries, onion, and sunflower seeds; toss.
Hearth and Honey