This recipe is the epitome of what a slow cooker recipe should be: simple, healthy ingredients, super easy, hardly any prep work, and delicious! Just when I had given up hope of really loving anything that came out of my slow cooker this recipe came along and saved the day. Adapted from Slow Cooker Revolution. I hope you enjoy it, let me know if you give it a try …. #lifebalancemassage
- 1 onion, minced
- 4 garlic cloves, minced
- 1 Tbsp olive oil
- 1/2 tsp. minced canned chipotle chile in adobe (add a little more to your preference)
- 6 cups chicken broth
- 1 Lb. red potatoes, cut into 1/2 inch pieces
- 8 oz Chorizo sausage, halved and sliced 1/2 inch thick
- 8 oz. kale, stemmed and leaves sliced 1/4 inch, or half of a bag of precut kale
- Salt (to taste)
- In a microwave safe bowl combine onion, garlic, oil and chipotles. Microwave for 5 minutes until softened and transfer to slow cooker.
- Add broth, potatoes and chorizo and salt to slow cooker. Cover and cook on low 4-6 hours.
- Stir in kale, cover and cook for an additional 30 minutes. Taste seasoning and add salt as necessary.
A quick and easy weeknight dinner that is perfect for a warm summer night when paired with a crisp green salad. The whole thing can be done in about 20 minutes.
- 8 oz. Orzo Pasta (you could easily sub and small pasta you prefer here)
- 1/2 lb large shrimp, peeled, deveined and tails removed
- 1/3 cup olive oil
- 1 clove garlic
- salt/pepper to taste
- Grated zest of 2 lemons
- 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped mint
- 1/2 cup chopped dill (optional)
- 1 cup diced english cucumber
- 4 oz crumbled feta cheese
- 3 Tbsp halved kalamata olives
- Preheat the broiler and bring a pot of salted water to a boil
- Add the pasta to the water and cook till al dente – drain, rinse, stir in a few drops of olive oil and cool
- Toss the shrimp on a baking sheet with 1 Tbsp olive oil, chopped garlic, salt and pepper. Arrange in a single layer and broil, turning once until opaque and just cooked through. (about 3 minutes)
- Coarsely chop the shrimp and toss into a bowl with the pasta, lemon zest, lemon juice, scallions, mint, dill, cucumber, feta olives and remaining olive oil. Check for seasoning and adjust as necessary.
- Serve immediately or refrigerate. Bring up to room temperature before serving.
I know I’m in love with butter and I really like peanuts, so what’s not to love about peanut butter? I love it for breakfast I love it for lunch and I definitely love it for dinner if it’s in the form of this peanut sauce I recently made to serve over noodles. The sauce doesn’t require cooking and everything can be finished in the time it takes to boil the noodles! My husband is a little more protein happy than I am so I’ve included a generous serving of shredded chicken on top to make sure all factions were satisfied but if you don’t do meat, skip the chicken and the dish is still scrumptious. Continue reading
Do you know the muffin man? Well, I don’t either. But if I did – I’d ask him to make me these super yummy bran muffins that I would then proceed to eat warm out of the oven and slathered in butter. The following recipe has been modified from one I found in the America’s Test Kitchen Cookbook. I’ve added a few extra ingredients to up the nutritional punch and moistness of the of the original. Slabs of butter non-withstanding (I refuse to apologize for my love of oh-so-delicious butter) these muffins are so incredibly good for you and make a great on-the-go breakfast when combined with my Banana-Almond Smoothie. Round your morning meal out with some protein in the form of a hard boiled egg and you’re good to go! Continue reading
The recent week or so of high 60 degree weather may have lulled us West Coasters into mislaid dreams of warm spring hikes and short sleeves, but unexpected attacks of “winter jacket weather” sadly snaps us back into the reality that it is, in fact, only February. And though it may be sunnier than just about anywhere else this time of year and our “winter jacket weather” may be laughable to a good majority of the country – it’s not so funny how many people are still succumbing to the nasty flu season we got hit with this year. And the colds! In my opinion the only thing crueler than having a cold is having a cold when it is blazingly sunny and cheerful outside. So in light of the spate of people I know who have gotten sick this week and with fingers double crossed that my family remain immune – this week I’m posting up my chicken soup recipe. Nothing is more satisfying when you’re feeling crummy and I’ve packed mine with good-for-you stuff like ginger, scallions and leafy greens to help your body heal. I also like it spicy, especially when a head cold has my sinuses clogged up. When I’m sick a big, steaming bowl of this soup is like the biggest, best hug I’ve ever had. Continue reading
My dad might be psychic – for Christmas this year he bought me a blender, something I’ve been wanting for a while but finding hard to justify the purchase of what with my already at-a-premium counter space. And what better use of a blender than smoothies, smoothies, smoothies! (Except maybe Margaritas) Needless to say, my son is thrilled. And I’m pretty happy too to add another quick and healthy breakfast option to my morning. Here’s one of my favorites. Not only does it taste great but the oats make it suprisingly filling and a good source of fiber to keep you going. I like my smoothie alongside a slice of whole wheat toast topped with peanut butter, sliced banana and a generous drizzle of honey. Yum, yum, yum – then I’m ready for a full day of massages and superhero pretend play. Bring it on Batman! Continue reading