Crockpot Chicken and Rice Soup

I have another crockpot soup recipe for today.  It is easy, healthy, and delicious.  Hope you enjoy!


Crockpot Chicken and Rice Soup


1.5 pounds chicken breasts

1 yellow onion, chopped

5 carrots, chopped

5 celery stalks, chopped

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

3 bay leaves

8 cups chicken broth

1 cup dried wild rice


  • Place everything in crockpot and cook on low 6-7 hours.
  • Discard bay leaves.
  • Shred chicken breasts with 2 forks and stir shredded chicken back into soup.
  • Enjoy!


This recipe is modified from a recipe I found at Thanks for the inspiration!


Crockpot Fiesta Soup

About a year ago I had steak fajitas with mushrooms at a Mexican restaurant.  They were so good!  That got me started on loving the beef/mushroom/Mexican combination.  I haven’t found any other recipes with that combination, so I decided to make my own.  This recipe is a triple bonus since I also love crockpot recipes and I have a lot of ground beef in my freezer from the quarter of a grass-fed cow I recently purchased.  Hope you enjoy this recipe as much as I do!


Crockpot Fiesta Soup


1 pound ground beef

1, 15.5-ounce can black beans

2 packs mushrooms, halved and then sliced

1.5 cups frozen organic corn

4 tomatoes, chopped

1 yellow onion, chopped

2 garlic cloves, minced

1 red pepper, chopped

1, 8-ounce can tomato sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons chili powder

1 teaspoon cumin


  • Brown beef in skillet, transfer to crockpot.
  • Add all other ingredients to crockpot.
  • Cook on low for 8 hours.
  • Enjoy!


If you give the recipe a try, let me know what you think!

Chocolate Covered Banana Nut Bites

Decided to get creative and invent a new snack/dessert this afternoon.  These aren’t beautiful, but they are delicious!  If you make them, send me a picture; yours will probably look better than mine!


Chocolate Covered Banana Nut Bites


1, 4-oz bar of 100% baking chocolate

1/2 cup full fat coconut milk

2 tablespoons honey

3 bananas

almond butter



  • Heat chocolate, coconut milk, and honey together.
  • Slice bananas.
  • Make little “sandwiches” with almond butter between two slices of banana.
  • Spear sandwiches with toothpicks and dip into chocolate.
  • Place on parchment paper and cool in fridge for two hours.
  • Move into glass storage container when chocolate is hard.  Store in fridge with or without the toothpicks.




Sandwiches Covered in Chocolate Before Cooling


This is my all time favorite guacamole recipe!  Of everything I cook, this is the recipe I get asked for the most.  It is so delicious!  The recipe is modified only slightly from a recipe my sister gave me years ago.  The trick is in the garlic.  Hope you enjoy!




whole garlic bulb

1/4 teaspoon olive oil

smidgen of sea salt, or less

4 avocados

2.5-3 limes

1/4 cup fresh cilantro

1/2 of a red onion, chopped

1 cup red pepper, chopped

1/2 tablespoon sea salt

1 1/2 teaspoon cumin


  • Preheat over to 400 degrees.  Cut top off garlic bulb.  Wrap in foil, leaving the top open.  Drizzle with the 1/4 teaspoon olive oil and sprinkle with the smidgen of sea salt.  Bake at 400  degrees for 40 minutes.  (Pictured Below).
  • Place 4 avocados in a bowl.  Squeeze limes to add lime juice.  If you use a good squeezer, like the one pictured below, you will only need 2.5 limes (3 if you really like a strong lime flavor).  If you squeeze by hand, you will probably need 4 limes.
  • Mash avocado and lime together with masher.
  • Add cilantro, red onion, red pepper, 1/2 tablespoon sea salt, and cumin.  Stir.
  • When garlic is done, squeeze foil so garlic comes out.  It will squeeze right out.  Mix the cooked garlic into the guacamole.  Mash the cloves a bit to mix well.
  • You can eat immediately, but it’s best if it sits in the fridge a couple hours to let the flavors combine.
  • Enjoy!

Garlic ready to bake


Lime squeezer

One Dish Chicken and Veggie Dinner

I am constantly looking for meals that can be prepared in advance and stored in the fridge until I’m ready to cook.  This meal fits the bill.  It’s fairly quick to throw together and there are only two stirs while it cooks.  Hope you enjoy!


One Dish Chicken and Veggie Dinner


1.5 pounds chicken breasts, halved height-wise to thin and then halved length-wise

1 pound brussel sprouts, halved

1 red onion, sliced

7 carrots, chopped

1 bunch asparagus

3 sweet potatoes, cubed

3 garlic cloves, minced

4 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion power

1 teaspoon paprika

1/4 teaspoon ginger

8 thyme sprigs (2 with the twigs pulled off, 6 left whole)


  • Cut meat and veggies and place them in large bowl.  Combine oil, spices, and thyme twigs in a bowl.  Pour spice mix over meat and veggies.  Top with remaining 6 whole thyme sprigs.  Store in fridge until ready to cook.
  • Preheat oven to 400 degrees.
  • Place mixture on large sheet pan with chicken on top.  Bake 40 minutes total.  At 15 minutes, flip chicken and stir.  At 30 minutes, remove chicken and asparagus and place on plate under foil.  Stir remaining veggies.  At 40 minutes, remove the rest of the veggies from the oven, add back in the chicken and asparagus, and serve.


I heard once that most people have 10 go-to recipes.  That sounds like a smart idea, and I am now on a quest to acquire my own 10.  This recipe is good, but unfortunately, not top 10 good.  It was fun to try, had good flavor, and was very healthy, but I found it hard to get everything to be cooked perfectly at the same time – the issue with one dish foods.  Still, definitely worth a try if you’re looking for a healthy make-ahead meal!  Enjoy!

This meal was adapted from a recipe I found at: Thanks for the inspiration!

Crockpot Orange Chicken

I love crockpot recipes!  You can make the meal when you have time and put it on so that it’s ready when you are.  We had this paleo chinese-style orange chicken for dinner last night and it was delicious!  I can’t wait to eat the leftovers!


Crockpot Orange Chicken


1.5 pounds boneless skinless chicken thighs, cubed with large fat pieces removed

1/4 cup tapioca flour or arrowroot flour

1/2 teaspoon black pepper

2 tablespoons olive oil

3 garlic cloves, minced

3 tablespoons tomato paste

juice from 1/2 orange (save other half to slice for garnish)

1.5 inch piece fresh ginger, finely chopped

1/8 cup coconut aminos

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 orange, sliced


  • Combine flour and salt in a ziplock bag.  Add chicken, seal, and shake to cover chicken with flour/pepper mixture.
  • Heat olive oil in wok on medium-high heat.  Add chicken and cook a few minutes, stirring.  Move chicken to bottom of crockpot.
  • In a bowl combine garlic, tomato paste, orange juice, ginger, coconut aminos, sesame oil, and salt.
  • Pour sauce mixture over chicken.
  • Cook on low 2-3 hours.
  • Stir sauce and chicken and then serve over rice (or a paleo alternative) with an orange slice to garnish.