(Crockpot) Butternut and Fig Chicken

ONE
1 t coconut oil
1 onion, chopped
6 cloves garlic, minced

TWO
3lbs chicken breasts and/or thighs

THREE
10-12 dried figs, chopped
1 small butternut squash, peeled and cubed
1 cup water
1T rosemary
1t tarragon
1t sage
salt and pepper, to taste

In a pan, saute the ingredients in ONE, over low heat, covered, until soft. Place in the crockpot. Cook TWO (adding a little more oil, if needed) and transfer to the cooker. Add THREE and cook on low for 6 hours or on high for 4.

From the Paleo Slow Cooker

Brownie Bites

DRY
1/2 cup cocoa powder, unsweetened
1/2 t Himalayan pink salt
2/3 cup coconut flour

WET
2 bananas, mashed
1/4 cup honey
2 t vanilla extract
4 egg whites

bunch of fresh or frozen raspberries
1/2 cup chocolate chips (optional)

Pre-heat the oven to 350F. Cover two cookie sheets with parchment paper and grease lightly. In a big bowl, combine the DRY ingredients. In another bowl, combine the WET ingredients. Fold the WET ingredients into the DRY and mix well. Add the berries and/or chips. Pour about 2 T of the batter onto the cookie sheet and flatten slightly with a fork. Bake for about 15 minutes or until the bottom is browned.

Strawberry Orange Porkchops

4 pork chops
salt and pepper, to taste
coconut oil for frying

SAUCE
1/2 all fruit, no sugar added strawberry jam (I found mine at Bloomingfoods)
1/2 onion, chopped
3 gloves garlic, minced or pressed
1 T balsamic vinegar
1 1/2 T olive oil
1 t Dijon mustard
1 T lemon juice
2 T orange juice
1/2 t onion powder
1/2 t Himalayan pink salt
pepper, to taste

Combine the sauce in a bowl. Season and cook the porkchops until almost done. Pour the sauce on top and simmer, uncovered, for about 5-10 minutes.

You can also prep and freeze this. Place the porkchops in a ziploc bag. Combine the sauce in another ziploc bag (place the bag in a bowl for stability). Place both bags in a bigger ziploc in the freezer. The day before, allow it to thaw in the fridge.

Roasted Acorn Squash Wedges

1 medium acorn squash, cut into wedges (follow the lines)

VINAIGRETTE
2 limes, juiced
1 T olive oil
4 hot peppers (like chiles), minced
3 garlic cloves, pressed or minced
 2 t Himalayan pink salt
1 t paprika
1/2 t black pepper
4 T fresh cilantro, minced

Pre-heat the oven to 450F. Bake the squash for about 30 minutes. Drizzle with the vinaigrette before serving.

Modified from laaloosh.com

(Crockpot) Apple Cider Chicken

3 lbs. chicken breasts and thighs
salt and pepper

TWO
1 onion, chopped
3 cloves garlic, pressed or minced
3 Golden delicious apples, sliced

SAUCE
1 cup apple cider
1/2 cup apple cider vinegar
2 T olive oil
1 t thyme

Season the chicken with salt and pepper and place it in the crockpot. Add TWO. In a bowl, combine THREE and add to the crockpot. Cook on high for 4-6 hours or on low for 6-7.

Modified from Make Ahead Paleo