Are you looking to wake up on a Saturday morning with your weekend adventure ready and waiting? Do you prefer to come home from a long day work and be greeted by the fresh, green aroma of an extra-special infusion?
We got you.
CHICKEN BURRITO BOWLS
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1 - 1.5 lb boneless skinless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 cup low-sodium chicken broth, divided
1/8-1/4 cup herb-infused coconut oil (adjust to preference)
2 tsp chili powder
2 tsp sea salt
1 tsp ground cumin
1 cup brown rice
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels
Green onions, diced
1) In a slow cooker, combine the chicken breasts, diced tomatoes (and juices), 1/2 cup of broth, chili powder, sea salt, cumin, and herb-infused coconut oil. Make sure the chicken is covered, adding additional broth if needed. Cover the lid and cook on low for 3-4 hours.
2) The next step is to add the rice, beans, corn, and remaining 1/2 cup broth. Cover and continue to cook on low for another 3-4 hours. In the last hour of cooking, check the rice periodically. Add more chicken broth if it isn’t cooking evenly. The meal is done when the rice is tender.
3) Use two forks to shred the chicken into bite-sized pieces. Do this either in the slow cooker and mix it into the rice or transfer the chicken to a cutting board if you desire to keep it separated. Add salt and seasonings to taste.
4) Serve burrito bowls with a selection of toppings, such as shredded cheese, avocado, green onions, hot sauce, and shredded lettuce. Enjoy!
CURRIED VEGGIE + CHICKPEA STEW
* Vegetarian Crock Pot Recipe!
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1 tsp olive oil or coconut oil
1 large onion, diced
1 Tbsp sea salt, divided
2 medium red or yellow potatoes, diced
1 Tbsp curry powder
1 Tbsp packed brown sugar
1 Tbsp ginger, peeled and grated
3 cloves garlic, minced
1/8 tsp cayenne pepper
2 cups vegetable broth, divided
2 (15 oz) cans chickpeas, drained and rinsed
1 medium bell pepper, diced
1 medium red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28 oz) can diced tomatoes with juices
1/4 tsp black pepper
1 (10 oz) bag baby spinach
1) Heat the olive or coconut oil oil in a frying pan over medium-high heat. Add the onion, garlic and 1 tsp sea salt and sauté until translucent (about 5 minutes). Add the potatoes and 1 tsp of sea salt and sauté until just translucent around the edges.
2) Add in the curry powder, brown sugar, ginger, and cayenne and cook until fragrant (about 30 seconds). Pour in 1/4 cup of the broth and stir. Transfer the onion-potato mixture into a 6-quart or larger slow cooker.
3) Add the remaining 1 3/4 cup broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper and 1 tsp sea salt. Stir to combine. Add more broth if needed to cover half of the mixture. Cover and cook on HIGH for 4 hours.
4) Once the flavors have mingled and the vegetables are tender, stir in the spinach and herb-infused coconut milk. Allow to sit covered for 2-5 more minutes, or until the spinach has wilted.
5) Add salt and seasonings to taste. Serve by itself or with brown rice.
Note: If you’re serving guests who do not want to partake, split the batches in two. Then, use non-infused coconut milk in one of the batches.
BARBACOA BEEF TACOS
4 canned chipotles in adobo sauce, minced
(include the adobo sauce)
1 bunch cilantro, chopped
1 red onion, peeled and diced into large chunks
1 head garlic, peeled and smashed
1 tsp ground cloves
1 Tbsp sea salt
4 limes, juiced
1/2 cup apple cider vinegar
5-7 pounds beef brisket
4-6 cups beef or chicken broth
5 bay leaves
1/4 - 1/2 cup herb-infused coconut oil or butter
30 corn tortillas
1) Place the chipotle peppers (and sauce, cilantro, red onion, garlic, clove, sea salt, lime juice, and apple cider vinegar, and herb-infused butter or coconut oil in a 7-quart (or larger) slow cooker. You can also pulse all ingredients in a food processor before adding.
2) Place the brisket on top of the mixture (if needed, cut into several large pieces). Add the stock so the meat is covered and place the bay leaves on top. Use tongs to turn the meat a few times over in the sauce.
3) Place lid on the slow cooker and cook on low for 8-10 hours (or higher, if needed, to ensure the roast holds an internal temperature of 160 degrees F for at least 6 hours).
4) Once the roast is cooked, transfer the brisket to a rimmed baking sheet. Using two forks, pull the meat apart. Discard the fat, place the shredded beef in a large bowl, and ladle the cooking liquid over the top. The meat should hold the liquid but not drown in it.
5) Serve with tortillas, onion, cilantro, and salsa. Enjoy!