Paleo Chicken Chili


chicken chili

Before switching to clean eating, I was a sucker for chicken chili.  My mom makes THE.BEST I’ve ever had.  Cream of chicken soup. Cream of mushroom soup.  Tons and tons and tons of cheese. Beans.  But this chilly, overcast day,I was totally jonesin’ for some Paleoified chicken chili.  Juli, from PaleOMG, has some pretty legit recipes on her site.  I decided to give this one a try, but with a slow cooker spin

Ingredients (for original recipe)
2 lbs chicken, diced into 1 inch cubes
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1-2 jalapenos, seeded and minced (depending how spicy you want it)
1 clove of garlic, minced
1-1.5 cups chicken broth
½ cup canned coconut milk
1 (4 oz) can green chiles
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon sage
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon white pepper
⅛ teaspoon ground red pepper

1. Grab a large soup pot, put over medium heat, and add your olive oil and minced garlic.
2. Once the garlic is fragrant, add your chicken to begin to cook down. Mix as needed with a wooden spoon to cook on both sides.
3. Once your chicken is half way cooked through, add in your peppers, onions, jalapeños, and green chiles. Mix together and let cook for about 3 minutes, stirring occasionally.
4. Now add your chicken broth and coconut milk, along with all of your spices.
5. Stir together.
6. Cover and let simmer for about 5-7 minutes to let the flavors meld together.
7. Consume!!

I really wanted to use a slow cooker for this.  I love the idea of throwing everything into the pot in the morning then having a delicious, stress-free meal later in the day.  I just threw the chicken into the slow cooker, added my chicken broth, peppers, onions, chiles, and spices.  I omitted the sage due to pretty healthy allergy.  Also, I didn’t have any red pepper on hand, so I used chili powder instead.  I was fresh out of coconut milk or even heavy whip, so I used almond milk to make is somewhat creamy.  About an hour or two before dinnertime, I took the chicken out, shredded it, then placed it back into the slow cooker.  I ended up cooking my chili about 7-8 hours.  I topped my chili with some avocado and a little green onion.  Served with sweet potato chips. 

Verdict: delicious!  The chili wasn’t as creamy as I expected, but I suppose it would have been had I added the coconut milk.  The consistency was more like a chicken noodle soup without the noodles. It does thinken up a bit the next day. The flavor.  A little spice, a lot of flavor.  Peppers, garlic, oregano, cumin, chili powder.  Just a hearty and perfect flavor layering.  Next time, I plan to use full fat coconut milk and perhaps add a little cilantro into the batch. Other than that, the flavor was spot on.

Love LOVE slow cooker recipes.  This one was definitely a win.  This would be awesomeperfect for the firehouse or on one of those super busy days where you go go go go go and are exhausted come dinner time.  A little prep, then forget about it.  I’ll make this again.  Definitely make this again.  I think husband will even like it.

Happy eating!

Original recipe HERE


Crispy & Spicy Oven-Baked Chicken Wings


Wings! I’ve been craving these guys hardcore lately. You never know what restaurant wings have in them, so I thought I’d try my hand at some homemade wings. I found this recipe on the eat. live. Paleo blog.

2-2.5# chicken wings
3 garlic cloves, grated
Juice of 1 lime
2 tbsp olive oi
l1/2 tsp cayenne
salt + pepper to taste

1. In a large pot, bring water to boil.  Add the wings and boil for 8 minutes.  Strain, set the wings aside and let cool.
2. In a large bowl, mix the ingredients for the marinade.  After the wings have cooled, add the wings to the marinade and mix well.
3. Let the wings marinate for at least 30 minutes.
4. Preheat the oven to 450F.
5. Lay out the chicken wings over a wire rack.  Sprinkle with a little more salt and pepper. (I just laid them on a baking sheet lined with tinfoil.)
6. Bake for 30 minutes.  After 30 minutes, turn the wings over to bake the other side.  Bake for another 10 minutes.
7. Take out of the oven, plate, and serve. Enjoy!

These were great! Perfectly crispy. Flavor was spot on too. Garlic, lemon, cayenne…ferocious combo. Once cooked, I dipped them in a little Frank’s Red Hot to add a little kick. Spot hit.

Happy eating!

Recipe HERE

For more delicious wing recipes, check out PaleoPot’s site HERE


I just read that according to a national survey of over 2,000 healthcare providers, 49% of Americans claim they have not exercised regularly in the last two years.


I’ve been there. I didn’t get serious about fitness until my late 20s. Now, I try not to go 2 days without some sort of exercise.

Start out slowly…a walk, a bike ride. After awhile, transition to a run, row, or some other form of cardio. Add in a little weight lifting and you’re set. One day at a time.

Now is the perfect time to make a commitment to fitness. Get after it. Get moving! What’s stopping you?

Baked Sweet Potato Slices


This recipe was floating around the Internets today using white potatoes. I wanted to give it a cleaner spin by using sweet potatoes.

Sweet potatoes
Olive oil

1. Rinse and peel sweet potatoes
2. Slice almost all the way through
3. Drizzle with some olive oil
4. Sprinkle with s&p
5. Top with just a little butter, I chose Kerrygold unsalted butter
6. Bake at 425° for 40 minutes.

I planned to make a bacon wrapped pork loin and garlicky asparagus, thought this might be a tasty addition to add to my plate. The sweet potatoes added just the prefect amount of sweeteness and the right amount of crunch to my dinner.

Simple & delicious. AND you can cook multiple potatoes at once. Perfect for an evening meal and then my lunchbox for work the next day. This will be making an appearance in the not too distant future.

Check out these crispy baked sweet potatoes this week. Try them with a little butter, real maple syrup, and cinnamon. How about some almond butter. What about a Sprinkle of Italian or pizza seasoning and perhaps a little beef. The possibilities are endless.

Happy eating!

Paleo Crock Pot Pulled Garlic Chicken with Roasted Pepper Sauce


Slow cooker.  What an amazing invention.  There’s not a whole lot that you can’t make in a slow cooker.  Drinks.  Lasagna. Pizza.  Cheesecake.  Applesauce.  And so on and so forth.  When I’m working my 12 or 24 hour shifts on the ambulance or helicopter, it’s always nice to throw a few things into the slow cooker, go about my day, then sit down at the end of the day to a delicious, hassle-free dinner.  9 times out of 10, as soon as I begin cooking something or put something into the oven, the tones will drop overhead and we are off to help someone with their emergency.  In short, slow cooker meals are perfect. They come in various sizes.  The larger ones have the ability to hold A LOT of food.  Also, everyone can eat whenever it’s convenient for them. This is the perfect kitche

I’ve been following PaleoPot on Facebook for a while now.  He is always posting these amazing looking slow cooker recipes.  His philosophy is that it doesn’t have to be super complicated, just simple and delicious.  That’s exactly what this recipe is…simple and delicious.

This morning at work, we were trying to think of something tasty for dinner.  As I perused through Facebook, I saw that PaleoPot had posted this recipe.  How perfect!  The perfect firehouse meal.

2.5 to 3 pounds of boneless & skinless chicken breasts (we used a bit more)
2 pounds of red bell peppers, seeded and roasted in olive oil OR 1 to 2 jars (we used 5 peppers and grilled them)
12 whole cloves of garlic.
1 cup of tomato sauce (we used 2 cans)
1/2 tsp oregano.
1/2 tsp basil.
1/2 tsp thyme.
1 cup of water.
1 medium white onion, grated/chopped/sliced very fine.


1. Add your onion, tomato sauce, and water to your slow cooker. Stir well.

2. Add your oregano, basil, and thyme to your mixture, stir well again.

3. Puncture your chicken breasts with the tip of a knife, and stuff inside half of your garlic cloves (roast the other half with the peppers).

4. Add your chicken breasts, make sure they are coated and at least halfway submerged into your base liquid.

5. Cover your chicken breasts with your roasted red peppers and garlic that you roasted.

6. Cook on low for 4 to 5 hours tops.

7. Remove your chicken breasts from your slow cooker, transfer them to a large bowl and shred them with 2 forks.

8. Using a slotted spoon, remove your roasted red peppers and add them to a saucepan or blender.

9. Take 1 cup of the liquid left in your slow cooker and add it to the peppers.

10. If using a blender, pulse into an even yet slightly chunky consistency is obtained. If you have an immersion blender, simply do the same in your saucepan.

11. Add as much or as little sauce to your pulled chicken as you like. You can either use it as a topping, or fully mix it into the chicken to coat it. Both ways are great.

12. Enjoy!

I was intrigued by this recipe.  I’m sure many people will think “but there’s something missing.”  Pasta, rice, toast….something.  I suppose that one could serve it witpeppers1h spaghetti squash or cauliflower rice, but really, turns out, it’s pretty fantastic just by itself.  Goes back to the concept of simple.  Chicken and sauce.  The flavors really build on one another.  You have the chicken base, tomato sauce, Italian spices, garlic undertones, then the roasted red pepper. The red pepper really pulls this recipe together, gives it that pop.  We opted to grill our peppers.  Such amazing flavor.  Sweet and smokey.  I could see using this red pepper sauce often. Everyone loved this dish, Paleo eaters as well as the 100% non-Paleo eaters. Happy firehouse, full bellies.

One of the firefighters just got back from Greece, so he prepared us an authentic Greek salad to have along with our pulled chicken. Cucumbers, onions, tomatoes, kalamata olives, feta, olive oil…. A perfectly cool and refreshing side to go with this slow cooker meal.

I really encourage you to check out PaleoPot. If you’re looking for a clean slow cooker recipe, it’s your one stop shop.  Maybe you’re doing the 21 day sugar detox.  Jackpot.  He has those recipes too.  While you’re at it, check out the PaleoPot Facebook page. In addition to recipes, there are frequent giveaways, cooking tips, and info on helpful kitchen gadgets that are on sale.  Give PaleoPot the click.

Recipe found HERE.

Happy eating!