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Nov 05

Sunday Session – Almond butter, Slow cooker chicken, Sweet potato chips +

This Sunday I had family in town and therefore threw off my usual cooking routine. However, with a slow cooker there is always a way. This week I made a little something, something such as:

Almond Butter

Ingredients: Almonds and hazelnut oil
Method: Place a cup of almonds in a food processor. Let the almonds become rather refined and then add some oil, little by little, until the nut butter reaches a consistency you prefer.
Usage: almond butter can compliment many of things. You just have to be careful not to over consume it. This is one reason I prefer to make my own. I can make an amount that should last me at least a week. If it’s gone before the next Sunday, then it’s gone. Hmmm hence this being a staple item on my cooking list.

Slow-cooker Chicken, Mushroom, Onion, Sun-dried Tomatoes

Ingredients: Gluten free chicken stock (1/4 cup-1/2 cup), 3-4 chicken breast (I did skinless because that is what I had but it would have turned out even better with skin on), 1 yellow onion, chopped, 3 cups of sliced mushrooms, 1/2 cup – 1 cup of sun-dried tomatoes, 1 cup of green olives and spices.
Method: So easy!! Starting with the onion, place all ingredients in the slow-cooker on low and let it cook for 6 hours.
Usage: Pairs nicely with spaghetti squash, sauteed spinach or on fresh greens.

Sweet Potato Chips

Ingredients: Sweet potatoes, sea salt, coconut oil, cinnamon
Method: Slice 4 sweet potatoes in thin cylinders; the size of potato chips. Preheat the oven at 375F, toss the sliced sweet potatoes in bowl of 1 tablespoon of melted coconut oil (repeat this until all of the sweet potato is coated), lay sliced sweet potatoes across the baking sheet, sprinkle over the spices and salt, flip the potatoes and repeat. Cook for 15 minutes, flip the potatoes and allow to cook for another 15-20 minutes.
Usage: Just as you would eat chips, enjoy some sweet potato chips!

Paleo Infused Breakfast Muffins

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Ingredients: Farmer’s market eggs, prosciutto, pepper, cilantro.
Method: Line a cupcake pan with prosciutto. And make sure to be careful to completely cover the cups. If there are holes, then the Breakfast Muffin will not be able to remove as nicely as it should. Next crack an egg into each lined cup. You can leave the egg as is or mix the yolk and white together with a fork. Add spices. Cook on 400F for 25-30 minutes.
Usage: Quick and nutrient-dense breakfast on busy mornings or have one for an afternoon snack.

That’s all she wrote for me this Sunday! However, I do still have some nice pumpkin soup and green curry (seafood) in the freezer. Surely these items will come in handy towards the end of the week.

Next Sunday will be exciting as well. With some friends we have organized a Progressive Thanksgiving Dinner. We are starting the Sunday at our place at 2pm with appetizers then moving to other households for the main meal and dessert. What shall I make? I have in mind some bacon wrapped dates, maybe some sweet potato something….the list goes on! But open to some suggestions.

Cheers to you and good health, Kel