Clean Slow Cooker Thai Peanut Chicken

This recipe combines 3, well 4 of my FAV ingredients/foods. And before you harp on me for calling salsa an ingredient, get over it. LOL
For the simplicity of this recipe it is ONE ingredient because it is something that you will have already made ahead of time or purchased. So there, one ingredient.

So now you know one of my three fav ingredients. The other two, peanut butter and garlic! Mmmmmmm. And that wavering fourth favorite, Sriracha. Oh yes, there WILL be sriracha!

Thai Peanut Chicken


So, the REAL reason for this post is give all you a simple but easy, set it and forget meal. I feel like so many slow cooker meals can be so blah after they have cooked all day. Everything tastes like everything else it was cooked with. BUT not this! It’s delicious, and healthy, and if done right, CLEAN!

Now, normally, I like to have more pictures on my posts. However, let me honest… nothing looks pretty cooking in a slow cooker! Ha! I genuinely hope that you have fun with this recipe. Its versatile and so simple, and can be created with things people most likely have on hand.


photo 3-3

Slow Cooker Thai Peanut Chicken

2-3 chicken breasts
1/4 cup peanut butter (natural or make your own like I do)
1/2 salsa (make you fav recipe or use a clean one like Muir Glen)
1 tbsp freshly minced or grated ginger
2-3 tbsp soy sauce, tamari, or coconut amino (I use coconut aminos)
juice of 1 lime
2-3 cloves minces garlic
Optional: You can add sriracha to taste in the mixture before cooking or top it with it. Since I’m usually cooking for little mouths, I opt to add it after cooking.

1. Mix all ingredients, except chicken, in a mixing bowl

2. Place half of mixture on bottom of slow cooker. Place chicken on top, then top with the remaining mixture.

3. Cook on low 4-5 hours or high 2-3. Check chicken for doneness as all slow cookers vary. You can shred chicken and mix in sauce or serve as whole breasts. I served mine over zucchini noodles with steam veggies. Top with cilantro, crushed peanuts and MORE sriracha.



Kale Soyrizo Egg Muffins

Kale Soyrizo Egg Muffins

Boy oh boy have we gotten some storms down here the last few days! The thunder was so loud it made me jump in my sleep more than once. I love a good thunderstorm, however, the fun of the light and sound show is always dampened when there is a lingering threat of tornados. Last night I couldn’t sleep, not for fear of a tornado, but because Dave’s cell phone was getting weather alert updates, but mine wasn’t. So in my half awake, half asleep, half praying the noise wouldn’t wake the baby, half hoping it would so I’d have company, stupor, (ya that’s four halves), my thought process went something like this….

Dave’s phone is getting severe weather alerts.
Mine isn’t. What’s wrong with my phone?
Do I not have the right app?
Is it because he’s a pilot? Does he know the better apps?
Why won’t he tell me the good weather apps?
Why is he keeping the good weather apps to himself and not waking up when there is an alert?
What if he gets the tornado alert?
Is the weather really that much worse on his side of the bed?
Is that why he is getting the alerts and not me?
Is there more lightning out his window?
Why won’t the baby wake up?
Maybe if I cough loud she will wake up. *COUGH*
Hmmmm… that didn’t work. Guess I’ll try to sleep.

Oh, NOW she’s up. 

So ya, that pretty much sums up my night. Also, now you know a little bit better about how oddly my mind works. But, I kinda like it. Never a dull moment right?

Kale Soyrizo Egg Muffins

Can we take a minute to pause and realize just how cute my egg holder is? It’s cute because it’s a chicken… and it’s holding my egg. Guys, are you with me? It’s a chicken…. holding eggs. I think you get it.
Now, what to do with these eggs?

I’ve been contemplating making these egg muffins for a couple weeks now. Ever since Dave and I started working out together in the mornings. He doesn’t mind working out on an empty stomach. I loathe it. So I figured something like this would be great for a quick heat up in the am pre workout, and also a nice grab and go for him to take as he walks out the door.


Lots of egg muffin recipes use spinach, but I thought kale would be better since we are putting a little Mexican twist on these bad boys. Of course I couldn’t just leave it at kale, these are also sweet peppers, zucchini, and soyrizo. MMMMmmmmm. (You can also substitute real chorizo or even crumbled breakfast sausage).

Kale Soyrizo Egg Muffins

Don’t they look yummy?

Kale Soyrizo Egg Muffins

I’m very happy with how they turned out!

Kale Soyrizo Egg Muffins

One more picture. Just to see the deliciousness inside!

Kale Soyrizo Egg Muffins

Lastly, I SWEAR, I make more than just breakfast items. Not sure why that’s mostly what ends up on the blog!


Kale Soyrizo Egg Muffins

1 clove garlic
2-3 cups finely chopped kale
4 mini peppers or 1 large bell pepper
1 zucchini 
5-6 tablespoons soyrizo (real chorizo or sausage works as well)
6 eggs
1 tablespoon heavy cream
Mexican seasoning blend (chili powder, cumin, onion, etc)
olive oil
Optional: Pepperjack cheese, cilantro

1. Preheat oven to 375•

2. Place a small amount of olive oil in a sauté pan at medium heat and add garlic. Then add the peppers and zucchini. Let cook for about 3-4 minutes. Next add in the chopped kale and soyrizo and sauté until kale is just wilted, about 3 more minutes. Remove from heat and set aside.

3. In a large bowl, whisk together eggs, cream, cheese (if using), and Mexican seasoning blend. I use this one from Frontier
, but any will work. I used about 1.5 tsp. (If you don’t have a Mexican blend, throw in a pinch each of the above spices and whatever else makes you happy)

4. Add the kale soyrizo mixture to egg mixture.

5. Pour the mixture into a prepared muffin tin, or silicone baking cups, (I swear by mine). Then top with cilantro.

6. Bake at 375• for 18-20 minutes.

This recipe makes 10 muffins. They will store in the fridge for about 3 days nicely. Just warm up and go!


Simple Roasted Carrot and Zucchini Sticks

unnamed-4 Through the hustle and bustle of day-to-day life, the question of what’s for dinner can often creep up. Now don’t get me wrong, I think about this question pretty much all day, starting the night before. I’m that kind of food crazy. I don’t really meal plan because I’ve always got a fridge fully stocked of inspiration and I’m ALWAYS trying new things. However, some things can be so simple, yet so delicious, and just brought to the next level with just a tweak or two. That’s exactly what I did, just add 2 tweaks to traditionally roasted carrots, and BOOM! Next level deliciousness. unnamed-1 I use rainbow carrots, because food should be pretty as well as delicious. unnamed-2   Chop Chop Chop. unnamed-5 Mix Mix Mix. unnamed-6 Place Place Place. unnamed-7 Bake Bake Bake…. No, those aren’t burnt, they are purple! unnamed-8 Eat Eat Eat! I served mine with grilled chicken and homemade tzatziki sauce. So yum!

Simple Roasted Carrot and Zucchini Sticks

4-6 Carrots sliced  (I used 4 large rainbow carrots) olive oil 1 large or 2 small zucchini 1 tablespoon nutritional yeast 2 tablespoons breadcrumbs (I used homemade herbed ones)

1. Preheat oven to 425•

2. Place carrots and zucchini in a bowl and toss to coat with olive oil

3. Mix in nutritional yeast and breadcrumbs

4. Bake for 15 minutes. Flip and bake for 10-15 minutes more.

Notes: The carrots will crisp up, but the zucchini will not. If you want the zucchini sticks to crisp up as well, but them in advance, place on paper towels and sprinkle with salt to draw out the moisture. Let sit for at least 30 minutes. Then dry. 

Healthy Salted Dark Chocolate Peanut Butter Banana Cookies (6 Ingredients)


Well, I feel like I first must apologize for my absence. My goal is to write 2-3 posts a week. Lofty, I know. But 1-2 will suffice. I’ve currently been working REALLY hard on getting fit and eating right. Not that I’d really been eating bad, but I’m much more cautious these days, and it’s paying off. I’m down 12 pounds of this dreaded baby weight so far. Yay!

That being said, I haven’t been too exciting with meal creations lately. Don’t get me wrong, we still eat delicious foods, it’s just that it’s stuff that I’ve been making for years. So to me, it doesn’t seem like it’s anything special or necessarily worth sharing. Then I realized, I haven’t been cooking for YOU for years, so maybe you’d wanna try some of my healthy recipes out! So, I pledge to you, my small readers of the world, to bring you new (to you) and delicious recipes 2-3 times a week! (Which means 1-2 times a week, if we are being real about it.)

Now, lets make some yummy, but healthy, cookies!

So I was putting away my weekly organic produce from the co-op this morning… which doesn’t usually get put away until Tuesday even though I receive it on Monday. My fridge is small, and my love of produce is vast. So it always means rearranging so that everything fits. It’s daunting. Well, I looked on the counter next to where I set down the watermelon and honeydew, and saw 2 very sad and dark bananas on their death beds, left uneaten from last weeks produce delivery. My first instinct was through them in the freezer with the others who had come to the same fate and would soon be blended into smoothies, or maybe, just maybe, one day make it into banana heaven and become banana bread! At least, that’s what I think a banana would think heaven would be like. I’ve never gotten an answer when I’ve asked. They are so shy, those yellow oblong little creatures!

Banana heaven tangent successful, train of thought lost.

Back to cookies. So I saw Sad Banana, and two thoughts merged into one. I had recently been struggling with wanting to make cookies thanks to a friend’s question about favorite cookie recipes to replenish her cookie jar stash and also, Melissa over at My Whole Food Life had just posted a healthy, few ingredient, chocolate chip cookie I was wanting to try. This isn’t her recipe, so do still go check hers out,  but it did get the juices flowing to create my recipe!

Six ingredients… most of which I’m sure you’ve got!



Peanut butter (I use my homemade stuff, and I make it a bit creamy), banana, chocolate chips, maple syrup (just to kick up the natural sweetness of the banana), baking powder (for a little lift), and sea salt, I used pink Himalayan.

That. Is. It!

unnamed-6The batter is a lil goopy, but still holds together!

unnamed-5See the pretty sea salt? Yum! Now, I did add a pinch of salt into the batter, and you really do get that chocolatey, salty combo. If that’s not your thing, go easy, or just sprinkle on top, or omit altogether.

unnamed-1Dig in, without guilt!


Salted Dark Chocolate Peanut Butter Banana Cookies

1 ripe banana
3/4 – 1 cup peanut butter (I used gooey homemade)
3 tablespoons maple syrup
1 scant teaspoon baking powder
1/4 cup chocolate chips of choice
*optional pinch sea salt + more for topping
(I used pink Himalayan)

1. Preheat oven to 350•

2. Combine all ingredients. 

3. Spoon onto parchment paper lined sheet, sprinkle with sea salt.

4. Bake  14-16 minutes until golden and bottoms start to crisp. Let cool completely on cookie sheet. Enjoy! Store in fridge, if they last that long!

Makes about 15 cookies. I plan on storing mine in the fridge but they’d be fine out in an airtight container as well I’m sure. 

If you make these, please let me know what you think!!




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