Slow Cooker Almond Butter Chicken

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I’m SUPER excited to share this almond butter chicken recipe with you guys! I’ve made this a few different times when we’ve had guests over for dinner, and it’s always been a hit! Best part is that it is packed with nutrition!

Not only is this meal loaded with a plethora of veggies, but the sauce contains almond butter, which means it contains almond, which means it contains all the health benefits of almonds!

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Another bonus is that it is a slow cooker recipe, so it’s REALLY easy to make! I always pair it with some wild rice cooked in coconut aminos and olive oil. It goes perfectly with this dish, and provides a healthy kick of carbs without any gluten!

SLOW COOKER ALMOND BUTTER CHICKEN WITH WILD RICE

Ingredients: (makes 4 – 6 servings)

  • 1.5 lbs. boneless and skinless chicken breasts, cut into bite size pieces
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, ends trimmed
  • 1 1/2 cups sugar peas, ends trimmed
  • 1 1/2 cups green beans
  • 1 cup chopped carrots
  • 1 red pepper, seeded and chopped
  • 1 medium yellow onion, chopped

For the Sauce:

  • 3 garlic cloves, minced
  • 1 inch chunk of ginger, grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 3/4 cup almond butter (you can use chunky or smooth)
  • 1 1/4 cups full fat coconut milk
  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 1/4 tsp. garlic granules
  • 1/4 – 1/2 tsp. cumin (to taste)
  • 1/4 – 1/2 tsp. sea salt
  • 1/2 Tbsp. arrowroot powder

For the Wild Rice:

  • 1 cup uncooked wild rice
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1/3 cup coconut aminos

Directions:

1.) In a bowl, combine all of the ingredients for the sauce, except the arrowroot powder. Stir until smooth and completely combined. Set aside 1/4 cup of the sauce.

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2.) Brush the bottom of the slow cooker with olive oil. Add the chicken, followed by the veggies, and then pour the sauce (minus the 1/4 cup that you set aside) over the top. Cook on low for 4 – 6 hours.

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3.) When there is 30 to 60 minutes left of cooking time, mix the arrowroot powder with the 1/4 cup sauce that you set aside, make sure that it is combined completely, and there are no chunks of arrowroot. Add to the slow cooker, and stir up the chicken and veggies. Cook for the remaining time.

4.) While the chicken and veggies are cooking for the remaining time, prepare your rice. Place all of the ingredients for the rice in a sauce pan. Bring to a boil, and then reduce the heat to a simmer. Cover, and let cook for 30 – 40 minutes, depending on how tender or firm you like your rice. Once it is done, and all of the liquid is absorbed in the rice, prepare your plates with the almond butter chicken sided with the wild rice. Season with sea salt and pepper, if desired.

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Yes! It tastes as good as it looks! Delicious! Enjoy! ūüôā

 

Chicken and Broccoli

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Oh my goodness, this chicken and broccoli dish is SO yummy! ¬†This is one of my hubby’s favorites that I make! ¬†With broccoli and chicken being its main ingredients, it’s super healthy for you, and it’s really easy to make even though it tastes like you slaved away for hours making it (don’t worry, it will be our little secret!).

The sauce for this dish is made from ginger, garlic, arrowroot, and coconut aminos.  Coconut aminos tastes exactly like soy sauce, but it is somewhat healthier for you.

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The above pin links to a site that explains some of the benefits of coconut aminos vs. soy sauce.  Some of those are as follows:

  • Coconut aminos are soy-free, so if you have a soy sensitivity, this is an excellent alternative
  • Coconut aminos are non-GMO certified,¬†whereas some soy sauces contain GMOs
  • Soy is subject to cross-contamination of gluten. ¬†There is no possibility of this with coconut aminos, so if you’re gluten free, this should be your go to replacement for soy sauce
  • Coconut aminos have approximately 73% less sodium than soy sauce
  • Soy sauce contains phytoestrogens which can lead to estrogen dominance in women causing various diseases. ¬†Coconut aminos contains no phytoestrogens, so it is safe for women, men, and children
  • Soy is high in goitrogens, which are thyroid inhibitors that inhibit the thyroid from utilizing iodine properly. ¬†Coconut aminos are free of goitrogens

Of course, if you buy 100% organic, non-GMO soy sauce, you avoid a lot of the bads that can be in soy sauce, but with coconut aminos, you don’t have to worry about it at all. ¬†Not only that, but coconut aminos seriously taste amazing!

Okay, now that we’re up to speed about coconut aminos, let’s get to this recipe!

CHICKEN AND BROCCOLI

Ingredients (make 4-6 servings)

Sauce:

  • 1 cup coconut aminos
  • 5 garlic cloves, minced
  • 2 tsp. fresh ginger, minced
  • 1 tsp. sardine juice (water from a sardine tin)
  • 1 Tbsp. arrowroot powder

Chicken and Broccoli

  • 1 Tbsp. coconut oil
  • 3/4 red onion, chopped
  • 1.5 lbs. boneless and skinless chicken breast, cut into bite size pieces
  • 5-6 cups of broccoli florets
  • 1/4 cup water
  • 3 green onions, sliced (dark green parts discarded)
  • sea salt and pepper, to taste

Directions

1.) In a small bowl, mix together the coconut aminos, garlic cloves, ginger, and sardine juice.  Set aside while you cook the chicken and broccoli.

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2.) In a large frying pan, heat the coconut oil over medium heat.  Add the onion, and sauté until soft.  Add in the chicken and cook until the chicken is completely cooked through and a bit browned.  Transfer the onion and chicken mixture to a bowl.

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3.) Place the same pan you just emptied the chicken and onion out of back over medium heat, and add the broccoli and 1/4 cup of water to the pan.  Cover and steam for 3-4 minutes, then remove the cover and let the water cook off.  Transfer the broccoli to the same bowl the onion and chicken is in.

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4.) Place the same pan back over medium-low heat.  Add the prepared sauce to the pan and slowly heat the sauce.  Very slowly, add in the arrowroot powder, and stir.  The sauce will thicken up considerably.

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5.) Add the broccoli, chicken, and onion mixture back to the pan, and stir to coat with the sauce.

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6.) Transfer to bowls or plates.  Season with sea salt and pepper, to taste.  Top with the green onions and serve.

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Get ready to have your mouth full of deliciousness, and your body full of nutrition! ¬†Enjoy! ūüôā

 

KALE SALAD WITH ALMOND GINGER DRESSING

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Oh my gosh, guys, this salad‚Ķthis dressing – I may have a new favorite! ¬†I’m pretty sure I could eat the dressing by the spoonful! ¬†I got the idea for this salad from the following pin:

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I made a few small adjustments. ¬†For the dressing, I replaced the maple syrup with a pinch of stevia, and I replaced the black pepper with some sea salt. ¬†In place of the tamari/soy sauce, I used coconut aminos. ¬†Coconut aminos seasoning sauce¬†is a delicious, soy-free seasoning sauce made with nutrient-dense coconut ‘sap’. ¬†The brand I use (Coconut Secret) contains 17 naturally occurring amino acids and mineral rich sea salt. ¬†It¬†is organic, gluten free, raw, and vegan. ¬†It is an excellent alternative to soy sauce for those that are soy sensitive, and I actually prefer the taste of coconut aminos over the the taste of soy sauce. ¬†I use it in a lot of the dishes I make.

As far as the salad goes, the only changes I made is that I didn’t add the mushrooms, chick peas, zucchini, sunflower oil, or balsamic vinegar. ¬†I’m sure these would have made delicious additions, but I didn’t have them on hand so I made do with what I had. ¬†In all honesty, I didn’t notice anything was missing – this salad was INCREDIBLE!!! ¬†It’s just an added bonus that with the huge variety of veggies it contains it is full of nutrients and incredibly good for you!

I was only making a enough salad for one person this afternoon, so I will just list the ingredients that I used and you can use as much or as little of each as you would like.  Then just adjust the amount of each ingredient in the dressing to accommodate more or less salad.

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Ingredients:
For the salad: use desired amount of each ingredient.
-asparagus
-Kale, de-stemmed and finely chopped
-green cabbage, chopped
-radishes
-bell peppers
-cooked quinoa, chilled
-avocados, sliced
-red onion, thinly sliced

1.) Make the dressing recipe first.
2.) Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender.  Place in ice water to chill, then drain and pat dry.
3.) Thinly slice then chop the radishes and peppers.
4.) Mix kale and cabbage together. Add the chilled asparagus, radishes, pepper, quinoa, onion, and avocado, and toss with the greens.
5.) Add dressing and toss till salad is well coated.

For the dressing:
-1 1/2 Tbsp. creamy almond butter
-1 Tbsp. apple cider vinegar
-1/2 Tbsp. olive oil
-1/2 – 1 tsp. coconut aminos (or soy sauce)
-pinch of stevia
-1/2 tsp. grated ginger
-sprinkle of garlic powder
-sprinkle of sea salt
-1/2 – 1 Tbsp. water

1.) Starting with 1/2 Tbsp. of water, mix all the ingredients together and stir till creamy.
2.) It will thicken as it sits, so before putting on the salad, add more water if desired to reach the consistency you would like.

Enjoy! ūüôā