Adele & Chili

‘HELLOOO FROM THE OTHER SIDEEEEEE’

I know, I’m an awesome singer. 

I’m happy to say that the first complete album I have purchased from iTunes, in like ever, was Queen Adele’s “25”. And may I just say that it is PURE gold. I absolutely love the entire thing, but my fav tracks include ‘River Lea’, ‘Send My Love (to your new lover)’, and ‘Sweetest Devotion’ which makes me think of my sweet husband. 

This weekend was definitely an’Adele & Chill’ weekend especially after such a busy week, a CRAZY Saturday morning, & a icky blustery forecast. 

Food to match this weekend’s weather was on the menu for today. It’s like the weather knew Adele’s new album dropped Friday, so it was feeling all the feels as well 😭🌧… And sobbing


So, I give you ‘Adele & Chili’. 

  
Ingredients:

2# ground meet of choice

2 green peppers, diced

3 plantains, cubed

1 medium onion, diced

4 garlic cloves, minced

1 box Pomi diced tomatoes

1 can full fat coconut milk

2 cans black beans (optional)

4 cups shredded collard greens

2 cups bone broth

1 cup water 

4-6 TBS Coconut oil 
Chili spice mixture:

2 TBS chili powder

1 TBS cumin

1 TBS Trader Joes BBQ seasoning (has cocoa & coffee in it. YUM!)

1 tsp chipotle powder

1 tsp cayenne pepper powder

1 tsp parsley

1 tsp salt

1 tsp pepper

1 tsp paprika 
For garnish:

2 medium avocados

1/4 cup minced cilantro
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Directions:

1. Sautée green peppers, onions, & garlic in 2 TBS coconut oil. 
2. Cook ground meat 
3. Fry plantains in 2-3 TBS coconut oil until golden brown. 
4. Combine ALL ingredients (save avocados and cilantro) in slow cooker. Stir. Cook on low for 6 hours. 

  
5. Prior to serving, in a small bowl, combine avocado and cilantro and mash until texture is creamy. 
6. Serve it up, plop a dollop of avo-cilantro concoction on top and mangía!

  
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NOTE: black beans are NOT Paleo, so if their presence in this recipe personally offends you, please skip right over them. You may be interested in replacing them with 1 medium sweet potato, diced & boiled til soft, then drained. 

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xoxo,

Syd

Paleo Creamy Chicken Fajita Chili {One-CrockPot Meal}

Who needs a bread bowl when you have yummy fall squash?!

This scrumptious dish (the one crock pot dish I posted a teaser of earlier on Instagram and Facebook 

… Did you guess right?!) tastes just like a fajita and is perfect for the cooler weather heading our way.
I hope you enjoy as much as we did!
Paleo Creamy Chicken Fajita Chili (serves 4-6)

{‘One-CrockPot’ Meal}
INGREDIENTS:

•3 chicken breasts, boneless (marinated)

•1 box Pomi finely diced tomatoes

•1 can full fat coconut milk

•1 cub bone broth (or water)

•1 medium Poblano Pepper, diced

•1 medium yellow onion, diced

•2 cups kale, shredded

•2 cloves garlic, smashed, minced

•1 medium delicatta squash 
•2 TBS FlavorGod lemon garlic

•2 TBS chipotle powder

•2 TBS cumin

•2 TBS ghee

•1 TBS red pepper flakes

•1 TBS paprika

•1 tsp pepper

•1/2 tsp salt 
•1/2 cup cilantro + some for garnish

•1 avocado thinly sliced & fanned for garnish
Marinade (for chicken, overnight):

•FlavorGod everything spicy

•1/2 tsp salt

•1/2 tsp pepper

•2 TBS lime juice
DIRECTIONS:

1. Marinate chicken overnight. 

2. Place chicken in bottom of crock pot. 

3. Sprinkle minced garlic over chicken. 

4. Toss in poblano pepper and onion straight on top of chicken. 

5. Add coconut milk, tomatoes, chipotle powder, cumin, red pepper flakes, paprika, pepper, & salt. 

6. Wash delicatta squash, then wrap in tin foil. Place in middle of crock pot directly on top of all other ingredients. 

7. Add kale to crock pot, around the squash, then top kale with FlavorGod lemon garlic seasoning. 

8. Cook on low for 6-8 hours. 

9. Remove squash from crock pot and tin foil. Cut open, remove seeds, then scoop out meat. In a separate mixing bowl mash squash then add bone broth (or water) and ghee. Set aside. 

10. Remove the chicken breasts from the crock pot, flake. Add chicken and squash back to crock pot. Stir!

11. Stir in cilantro

12. Ladle into a bowl, garnish with cilantro and avocado (and Frank’s Red Hot if you’d like), & enjoy!

   
 
xoxo, 

Syd
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Tangy Curry Chicken Thighs {Crock Pot!}

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Tangy Curry Chicken Thighs {Crock Pot}

What you need: (below is what I did. Dial back amounts if you do not want leftovers.)

  • 9 boneless skinless chicken thighs (swap for breasts if you’d rather boobies over thighs. hehe)
  • 6 garlic cloves, smashed and minced
  • 1 large onion, diced (I used red)
  • 2 TBS oil/fat of choice (I used bacon fat)
  • 1 lemon, sliced 1/4 inch thick slices
  • 1 cup Apple Cider Vinegar
  • 1 TBS red pepper flakes
  • Curry (sprinkled overtop of thighs)
  • Salt and Pepper to preference.

what to do:

1. OPTIONAL: Heat oil in skillet, add garlic and once garlic is fragrant, add onion.  Sprinkle salt and pepper over onions and garlic.  Cook onions until they are semi-transparent)

2. Slather the bottom of your crock pot with oil/fat, and add chicken thighs.  Pour onions around the chicken.  Add in the Apple Cider Vinegar, then sprinkle spices over each thigh.

3. Place a lemon slice over each thigh.

4. Cover and cook on low or 6-8 hours, or on high for 2-4, or until chicken is cooked thoroughly! (I cooked mine on high for 4 hours and the chicken was a tad dry, but tasty! So, I would encourage cooking on low for 6 or high for 2.)

Serve with baked carrots and green beens (like we did) or over cauli-rice or whatever your heart desires! Enjoy!!

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xoxo,

Syd

Roasted Butternut Squash Chicken Chili

Within the last year, my tastebuds have changed. And when I say changed, I mean they’ve started breathing fire… I love EVERYTHING spicy! I know that not everyone has this love for spiciness like me, but I’m so glad John does! So, that being said, today’s recipe is on the flaming hot side of spicy… You have been warned. 😉. Adjust your spicy level accordingly. Continue reading “Roasted Butternut Squash Chicken Chili”