While I’m sitting here hoping the winter weather is gone for good, I’m also making sure I stay prepared.  Yesterday, I pulled out my good friend, the crockpot.  Still maintaining the dairy-free/paleo mind set, I browsed through a few recipes to figure out one for my own {a.k.a. what’s going to be my easiest and cheapest option based on what I already have at home}.  This recipe is great because it’s flexible.  Notice how I didn’t put any “meat” in the title?  While I used chicken for this recipe, you can also sub ground beef or turkey.  In terms of what makes soup “soupy”, I also noticed that there was essentially a 2:1 ratio between any tomato-based ingredient {salsa, diced tomatoes, tomato paste} and water or chicken broth/stock.  You’ll get more of an idea of what I mean when you see the ingredients.

Aaaaaaand because I already knew that it tasted good, I based most of the ingredients off of my Paleo Stuffed Pepper Recipe !!!

Ingredients:: {4-6 Servings}

1 lb of frozen chicken {***I add the chicken in frozen and it’s easily shreddable once you’re ready to eat.  You can also sub this with 1 lb of ground turkey or ground beef, just make sure you brown the ground meat in a skillet first***}
3 Bell Peppers, diced and sliced {any color you want!}
1 onion {red or yellow will work}
1 jalapeno, chopped
2-3 garlic cloves, minced {I’m a garlic freak, I like to add 3}
2 cups of salsa {I used the original salsa from Trader Joe’s…remember, here you can also used diced tomatoes, etc…have fun with it!}
1 cup of water {**check the 2:1 ratio here as well, remember you can sub any of the options I listed above, just keep the ratio}
1/2 tsp salt
1/2 tsp of onion powder
1/2 tsp of oregano {dried and crushed}
1/4 tsp of cumin
1/4 tsp of paprika
1/4 tsp of cayenne pepper
1/4 tsp of red pepper flakes

Plus diced avocado for topping.  This can get slightly spicy depending on what you decide to use, the avocado does a great job cooling it off {a little}.

Directions:

Add all of the ingredients above in a crockpot {minus the avocado} on high for 3-4 hours or low for 6-8 hours.  Viola!

Now, like I said, you can get pretty creative with this.  Just imagine using a fruity salsa instead!  Some kind of peachy, pineappley, mango-ey {not sure about the spelling here}, instead of a basic tomato based salsa.  As I’m typing this, I’m already coming up with a new crockpot idea…and I’m getting hungry.  That’s what cooking is all about, aside from being healthy, it’s also all about having fun and being creative!

This is also a very freezable recipe, so it’s perfect all around!

What are some of your favorite crockpot recipes?  What are some of your favorite salsas?

Tags: crockpot, soup, tortilla soup, salsa, mexican, freezable, healthy, paleo, fit, dinner, make ahead meals

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Like I promised last week on Insta, today I’m going to share my Salmon Burger recipe with you!

It’s surprisingly super easy, and amazingly delicious!  I was so proud of myself when I was done.  This recipe was actually inspired by my most recent “Durham Costco trip” with my Mom when I was home the other week.  I love cooking salmon as a dish {Alaskan salmon only!}, with a side of veggies and maybe some cauliflower rice.  However, I’ve never really experimented with canned salmon.  Canned tuna?  Yes.  Canned salmon?  No.  But could they really be much different?  While we were at Costco, I stumbled upon a super pack of canned salmon {of course, it’s Costco}.  Jumping at any chance to be creative, I decided to get it and go from there.

It’s that “buy now ask questions later” mentality that can get me in trouble at the grocery store…or the mall…or when impulsively buying heels.  Which, I would like to point out I haven’t done in a long time.  No worries here, Mom and Dad.

So, I have a couple of “canned salmon uses” on the docket, that I will share in due time.  For now, let’s go over the Salmon Burger!

Note:  I don’t see why this recipe couldn’t be used with raw/smoked salmon, as long as you have 16 oz. worth.

Ingredients: {makes 2 salmon burgers}

1 16oz can of salmon
1 egg
1/2 cup almond flour
1/4 cup chopped red onion
1/4 tsp of red pepper flakes
1/2 tsp of dill
1/2 tsp of garlic powder
1/2 tsp of parsley {can be dried or fresh}
2 Tbsp of fresh squeezed lemon juice
A pinch each of salt and black pepper
Cooking oil of choice, here I used olive oil spray on my grill pan

Directions:

1.  Drain the can of salmon, and empty the meaty contents into a mixing bowl.  Heat skillet or grill pan over medium heat with oil.

2.  Add the remaining ingredients into the same bowl and mix well {hands can be used here}.

3.  Once the ingredients are mixed well, divide evenly and shape into two patties.  Place on heated pan.

4.  Cook on each side until cooked through to your preference.  With my grill pan I ended up flipping a few times since this was my first try, but I spent about 5-7 minutes on each side.  Keep and eye on them though!

5.  Once they’re cooked, decorate it however you like!  Add it to a bun with some lettuce and tomato, or garnish it with some arugala like I did here!

I love arugala, especially with fish.  It’s such a “peppery” little addition.  With this arugala I added a Tbsp of fresh squeezed lemon juice {so, pretty much the juice from a slice of lemon} some crushed black pepper, and a drop of olive oil.  Then I mixed it together and used it as the bed for my burger.

NIGHT NIGHT SALMON BURGER…welcome to ma belly.

Next time you have a burger craving, give this recipe a try {with the canned salmon, it really doesn’t even taste “fishy”, if that’s your main concern}.  It’s a great substitution for any greasy, beefy burger!

Have you guys ever made salmon burgers before?  What do you like to top your burgers with?

Tags: salmon burger, how to, homemade, healthy, salmon, burger, alternatives, paleo, recipe, grill

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Like we’ve covered on so many posts before, for health purposes I avoid dairy when I can.  It’s not an allergy per say, but I was finding it was doing some funky things with my body, so I cut it out.  {{I’m sure I sound like a broken record about this at this point}}.

Anywho, I LOVE Chai Tea Lattes.  I even like a Dirty Chai every now and then when I need an extra pick-me-up {Chai Tea Latte + shot of espresso}.  Before my non-dairy ways, I was all about that Starbucks Nonfat Chai Tea Latte.  Recently I’ve had to change my ways.  There are a lot of awesome coffee shops around Charlotte that offer alternatives like soy and almond milk for that CTL {and it’s way cheaper that Sbux}, but what about when I want one at home?  For years I’ve tried and failed to master this creation.  Then one day while grocery shopping, I had an epiphany.

Keep in mind, this is a similar, homemade alternative to the Chai Tea Latte.  I don’t have an espresso machine or one of those handheld latte foamers…yet {<—–gift idea, anyone?}.  However, when you want to make one for yourself in the comfort of your own home, this is an excellent alternative.  It also cuts down on the amount of sugars and sweeteners you would normally come across at your run of the mill coffee shop.

You’ll surprisingly just need a few simple ingredients…

Black Spiced Chai Tea Bags, Coconut Creamer, Organic Sweetened Agave Nectar, Nutmeg, Cinnamon, and boiling water.

Yes, that’s really it!  I clearly have a Trader Joe’s problem, but any of these ingredients could be found at your local grocery store.  I’ve tried almond milk and other milk alternatives in the past, but it never dawned on me to use alternative dairy creamer.

Here are the quantities:

1 Black Spiced Chai Tea Bag
8oz/1 mug of boiling water {I never actually measure this out to be honest, just leave room for cream}
1/2-1 Tbsp of Organic Agave Nectar {depends on how sweet you want it, I prefer 3/4 Tbsp but I know that’s being difficult}
2-3 Tbsp of Coconut Creamer {again, up to you on the exact measurements}
1 tsp of ground cinnamon to top
1/4-1/2 tsp of ground nutmeg to top

I’m all about finding what works for you.  I like to give approximations on recipes like this to let you know that you can hit anywhere within these numbers and not “mess it up”.

And now for the steps:

1.  Steep tea bag in boiling water for 5 minutes/according to packaging instructions

2.  Remove and strain the tea bag.

3.  Add the agave nectar and coconut creamer.

4.  Top it off with the cinnamon and nutmeg, and you’re all set!

Don’t you just love the mug?  I found it at IKEA.

So, next time you’re at home and you’re craving a Chai Tea Latte sans-dairy, give this a shot!

Let me know what you think!  How do you make dairy free Chai Tea Latte’s?

Tags: dairy free, chai tea, chai tea lattes, homemade, coconut creamer, mugs, agave nectar

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