Pumpkin 'pie' Chia Pudding, Paleo & Vegan

Ingredients:
1 C pumpkin puree
3/4 C almond/coconut milk blend
2 tbsp coconut milk (can - refridgerated after mixed, so solid form)
1+ tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 tbsp honey/agave nectar
3 tbsp milled chia

Mix all ingredients together until completely blended.

Pour in serving dishes and refrigerate for at least 2 hours.

Greek Seasoned Crackers - Paleo & Vegan

Ingredients:
1/4 C almond meal
1/4 C coconut flour
1/4 C chia meal (milled)
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp greek seasoning

1/4 C coconut oil (I used about 3 tbsp coconut, and 1 tbsp olive oil) - melted

3/4 C water

Preheat oven to 325 degrees

Mix dry ingredients together in a bowl.  Add the melted oils and mix well.

Boil 3/4 C water, and slowly add the water to the bowl.  The water will slowly be absorbed by the chia, so the dough will roughly double in size as you add the water. 

Line a baking sheet with parchment paper.  Drop dough into the middle of the sheet.  Lay a large piece of syran wrap (matching in size with the parchment paper) on top, and use a roller, hands, or empty wine bottle to roll out the dough as thin as possible, without the parchment paper showing through. 

Using a pizza slicer, 'cut' the size of your crackers. 

Bake in the oven for 20-25 minutes, until just golden brown and cripsed up!

Let cool, separate and store in an air tight container. 

Thai Slow Cooker Chicken

Ingredients:

3 chicken breasts
1 bag frozen broccoli
1 small onion, sliced
2 tbsp grated ginger
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp minced garlic
2 tsp chopped cilantro
1 tsp chopped basil
1 tsp sriracha
8 oz unsweetened applesauce
1/2 C coconut milk (blended, not separated)

*toasted almond slivers, optional - serve on top

Combine all ingredients (except chicken, broccoli & onion) in the crockpot.

Butterfly the chicken breasts (if large) and cover in sauce in crockpot. Add onions.

Cook on high for 2 hours.

Turn off heat and add the bag of frozen broccoli.  Mix together well and put lid back on - let sit for 20 minutes.

Serve with toasted almond slivers!

Cauliflower 'Mac' & Cheese

Another low-carb friendly post! Haven't done one of these in a while!!

Ingredients:

3/4 of a Large head of cauliflower - cut into florets

3/4 C heavy cream
4 tbsp sour cream
2 oz. cream cheese
1 tbsp dijon mustard
1/2 tsp garlic powder
1/4 tsp pepper
1/2 C Gruyere or other hard cheese (shredded)
2 C shredded cheddar cheese

Bring a pot of water to a boil, and drop in cauliflower.  Boil for 5-7 minutes.  Drain well.

(one website I read even suggested patting it dry with paper towel - I didn't, and mine was a little runnier than I would have liked)

In a small saucepan, combine all 'cream's, mustard and seasonings.  Stir constantly for about 4 minutes, or until the ingredients have melted together and begin to bubble.  Add the 1/2 C of Gruyere and 1 C of cheddar cheese and melt together in sauce.

Put cauliflower in an 8x8 pan, and cover with cheese sauce.  Sprinkle over the remaining cheddar cheese, and bake at 350 degrees for 30 or so minutes.  Let cool, and serve.