This was so amazing!!! Since there is still fresh Apple Cider in stores I gave this one a go and am SO glad I did. You can make this with chicken thighs or breasts and in the Instant Pot or the slow cooker. I used my Instant Pot and ended up quadrupling the chicken thighs, doubling the onions and apple cider, and used 3 apples, which got me 18 servings. Most people probably don't need that many meals but we eat a lot and also have it twice a day sometimes. Anyways, I share that because I had about 8 cups of leftover sauce once I removed the chicken thighs! I ended up throwing in some arrowroot powder as I simmered and thickened up the sauce until it was down to 4 cups. This chicken turned out delicious and flavorful, so I don't think I'd change a thing. Just expect to simmer down the sauce at the end or have a lot of sauce. This paired really well with simple rice and roasted broccoli. Simple and few ingredients with very little prep and a delicious Whole30 meal. I'll definitely be making this every fall once Apple Cider hits the stores! 

Apple Cider Pulled Chicken
Ingredients:

• 1.5 lbs boneless skinless chicken thighs, trimmed of extra fat (can use chicken breasts as well)
• 1 medium yellow onion, sliced
• 1 crisp apple, peeled and sliced
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 1 cup apple cider, no sugar added

Instant Pot Directions:

1. Place onion, apple slices, and garlic in the bottom of the Instant Pot.
2. Place chicken thighs on top of onions and apples.  Sprinkle with salt and pour apple cider over chicken.
3. Seal lid and cook on Manual setting for 15 minutes.  Allow natural release when cycle is complete.
4. Shred the chicken right in the pot using forks.  If desired, turn on the Saute function and let the mixture simmer for several minutes to reduce the liquid.

Slow Cooker Directions:

1. Place onions, apple slices, and garlic in the slow cooker and top with the chicken, salt, and apple cider.  Cook on Low for 6-8 hours or High for 3-4 hours.  Shred chicken.

​Original recipe found here

This meal gets me excited for all the holiday food! This one was delish and unique to most of the recipes I post. Simple marinade for the pork tenderloin, then just brown in a skillet on all sides and throw into the oven to finish cooking. Easy, simple, and delicious! Since I tripled this recipe for meal prep I did not use an oven-proof skilled to brown, and instead just threw all the browned pork tenderloins into a casserole dish to finish cooking. Also, it took my pork 30-35 minutes in the oven - way more then what the recipe called for. I paired this Maple Chili Pork Tenderloin with a mix of roasted brussels, tri-colored carrots, delicata squash, and red onion and a simple Sweet Potato Mash with ghee, salt, and cinnamon. We really loved eating this meal all week long! 

Maple Chili Pork Tenderloin
Ingredients:

• 2 lb. pork tenderloin
• 1/4 cup pure maple syrup
• 1 tbsp. apple cider vinegar
• 2 tsp. chili powder
• 1 tsp. smoked paprika
• 2 tbsp. olive oil
• 1 cup chicken or beef stock
• Cooking fat
• Sea salt and freshly ground black pepper

Directions:

1. In a bowl, combine the maple syrup, apple cider vinegar, chili powder, paprika, and olive oil. Season to taste.
2. Marinate the pork with the chili maple sauce in the refrigerator for 2 to 12 hours.
3. Preheat oven to 400 F.
4. Remove the pork from the marinade.
5. Melt the cooking fat in an oven-proof skillet over medium-high heat.
6. Brown the pork on all sides for 1 to 2 minutes, then pour the chicken stock in the skillet.
7. Place the skillet with the pork in the oven and bake for 12 to 15 minutes.
8. Let the pork rest for 3 to 5 minutes before slicing.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10-15 minutes.

Original recipe found here

This one lived up to the name and was a delicious Labor Day week meal! Pretty simple and quick marinade to throw together, but just make sure you get it done the day before you want to smoke or grill the chicken. We will definitely be throwing this one into the rotation of chicken meals on the Traeger! We paired this with the easy roasted vegetables that I have posted before and included again below. That is one of my favorite mixed roast vegetable recipes and is so easy to tweak with whatever vegetables you have on hand or prefer. Lately, I've been into the carrot tri-colored chips, red onion, squash, and brussels. To make things even easier you can simply purchase some pre-cut veggies and speed up time spent in the kitchen. This meal was happily devoured all week! 

​The Best Smoked Chicken Thighs
Ingredients:

• 2 and 1/2 lbs. skinless chicken thighs*
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 Tbsp. coconut aminos 
• 3 Tbsp. water
• 1 and 1/2 Tbsp. cayenne pepper hot sauce (like Frank’s) 
• 1 Tbsp. coconut sugar
• 1 orange, juiced 
• 1 lime, juiced 
• 3 garlic cloves, smashed and minced 
• 2 tsp. salt 

Directions:

1. Add all of the ingredients to a zip top bag or a bowl with a lid. 
2. Mix well to make sure the chicken is coated. 
3. Place in the fridge for 12-24 hours to marinate, the longer the better. 
4. When you’re ready to smoke, remove the chicken from the fridge and let it come to room temperature in the marinade while you preheat the smoker. 
5. If you’re using a Traeger or wood pellet smoker, preheat to 450F. I like to sear my chicken before I smoke it for 5 minutes, it gives more flavor. If you’re using a traditional smoker, you can skip this step, you just may need to smoke a bit longer*.
6. Place the chicken on the smoker/grill directly from the marinade. DO NOT rise or pat dry. Sear the chicken at 450F for 4-5 minutes. Keep the lid closed during the searing. Flip the chicken, close the lid, and adjust the temperature to 225F. 
7. Let the chicken smoke for 1 and 1/2-2 hours, or until the internal temperature reaches 165F and the juices are running clear. I like to check my chicken at the 1 and 1/2 hour mark because it’s often done. 
8. Remove it from the smoker, cover with foil, and let it rest for at least 10 minutes before serving. 

Notes:

• I used boneless chicken thighs, but you can do bone in. I actually always use skinless for this recipe because I always have them on hand, so if you have skin on thighs, just remove it if you want. You may need to add 15 minutes or so to your cook time for bone-in thighs, but it may be even juicer! 
• If you’re using a standard wood smoker and not a wood pellet grill like Traeger, you can either sear your chicken on the grill over medium-high heat for 5 minutes and then place in the smoker that’s preheated to 225F, or place them directly in the smoker heated to 225F and smoke for 15-30  minutes longer, or until they’re fully cooked. 

Original recipe found here


Easy Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil (you may need a bit more)
• 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
• 1/2 pound (about 1-1/2 cups) large Brussels sprouts, outer leaves removed and halved
• 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
• 1 large red onion, halved and cut into thick 1-inch pieces
• 1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices
• 3/4 tablespoon dried oregano
• 3/4 tablespoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Freshly cracked pepper and sea salt
• Optional: fresh herbs (such as thyme or parsley) to garnish with

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2 inch chunks/slices.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Original recipe found here

Don't have to twist my arm to try anything with peanut butter! This was delicious and super simple to make in either the Instant Pot or slow cooker. Also, to make this vegan-friendly you can use chickpeas instead. My only note for this recipe is if you coat the chicken in arrowroot flour then I'd opt to brown the chicken on the stovetop instead of the Instant Pot on sauté function. I did a few batches of browning the chicken since I increased the serving size, but my Instant Pot was coated in burnt arrowroot flour by the end and very difficult to clean before I was able to finish cooking. Not sure if I needed a lot more oil or what, but that was something I do not want to mess with again! I used boneless chicken breasts this time and am already planning to try it with chicken thighs next time around. This one was a winner!

​​Instant Pot Peanut Butter Chicken
Ingredients:
Chicken Marinade

• 1.5 lbs chicken breast or thighs
• 3 tbsp coconut aminos
• 2 tbsp arrowroot starch (optional *)
• Salt to taste

Sauce

• 1 cup full-fat coconut milk (cream and liquid divided) - 13.5 oz
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup unsweetened peanut butter
• 1 pinch of red pepper flakes
• 2 - 3 tbsp coconut aminos
• Additional Salt to taste *
• 1 clove of garlic (minced)
• 2 tbsp avocado oil
• 1/4 cup onion (chopped)​

Directions:

1. Cut the chicken into cubes. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, salt * and arrowroot flour (if using any) for at least 20 minutes. Make sure the chicken is completely coated.
2. Using "saute" mode, heat up 1 - 2 tbsp oil in an instant pot. Add onion and garlic, saute until fragrant.
3. Add Chicken cubes (add more oil if needed). Flip a couple of times until the chicken is slightly browned on the outside. Stir in the rest of the ingredients. Use all of the top cream part of the coconut milk (roughly 1/2 cup) along with 1/2 cup of the liquid on the bottom.
4. Make sure the chicken is evenly coated.
5. Cover set the valve to “sealing” and cook on high pressure for 10 minutes.
6. Once done, release. Serve with rice, your favorite vegetables and a sprinkle of fresh cilantro.

Notes

• *Coconut amino itself is salty, so take that into consideration when you salt the chicken.
• **If you don't have arrowroot flour, you can omit it. I love using arrowroot flour to help lock the juice in and make the chicken extra moist.
• For Crockpot and Stovetop Instruction, check out the "What if I don't have an Instant Pot" section in the link below. 
• You can use 1 to 1 1/2 can of chickpea instead of chicken to make this recipe vegan-friendly.

Original recipe found here

It's been a while since I tried a Nom Nom Paleo recipe and they never disappoint! This one turned out delicious and was super easy to make. I am not a fan of spicy meals, so I simply removed the ribs, pith and seeds from the serrano peppers and it was not spicy at all. However, you can totally leave all that in there and have a much spicier meal. I used salt instead of the Magic Mushroom Powder and found canned pineapple chunks in 100% juice at my local grocery store - make sure to check the ingredients and avoid any extra sugars and unwanted ingredients. I seared the pork this time and really liked the way that turned out, but the directions note that you don't need to diligently sear if you are low on time. While the pork was in the Instant Pot I heated up some plain cauliflower rice on the stovetop with some onions, coconut oil, and salt. There ended up being plenty of extra sauce in the Instant Pot that a simple cauliflower rice was a great pair for this meal. My favorite part about this recipe is how simple the ingredients and instructions are! This one will definitely be thrown into the meal prep rotation. 

Instant Pot Spicy Pineapple Pork
Ingredients:

• 3 pounds boneless pork shoulder roast or beef chuck roast 
• 2 teaspoons Magic Mushroom Powder or Diamond Crystal Kosher Salt
• 1 tablespoon coconut oil ghee, or your preferred high temperature cooking fat
• 14 ounces canned pineapple chunks in 100% juice
• 2 serrano pepper diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers)
• 1 tablespoon dried basil  
• 1 tablespoon ground cumin
• ½ teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 2 scallions thinly sliced (optional)

Directions:

1. Trim and discard the extra fat from the pork roast and cut it into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
2. Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder and toss well to coat all the pork pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of my savory recipes!)
3. Turn on the Sauté function on your Instant Pot and add the coconut oil once the insert is hot. Toss in the seasoned pork cubes and cook, stirring, until the meat gets a bit of sear on the sides. If you’re pressed for time, don’t worry about searing the meat carefully. I’ve tested this recipe both ways (diligently searing in batches and not), and the final result tastes great either way.
4. Drain the pineapple juice and set the pineapple chunks aside (or keep them in the fridge until you’re ready to serve and eat the pork stew). You’ll be adding ½ cup pineapple juice to the recipe.
5. Turn off the Sauté function on the Instant Pot. Add the diced serrano peppers, basil, cumin, and black pepper to the pork. Give everything a good stir to distribute the seasoning.
6. Pour in ½ cup pineapple juice and the lime juice. Give everything a good stir. (Make sure the liquid reaches the bottom of the insert. Otherwise, you might get a “BURN” or “OVHT” error message on your Instant Pot display as the stew reaches high pressure.)
7. Lock the lid on top and make sure the top valve is pointed to the sealed position.
8. Program the Instant Pot to cook under high pressure for 35 minutes, and let the pressure drop naturally. If you’re feeling impatient and hangry, you can manually release the pressure after 20 minutes.
9. Open the lid and check that the pork is fork tender. If the pork is still tough, cook for 5-10 more minutes under high pressure.
10. Stir in the pineapple chunks until warmed through. Taste and adjust for seasoning with additional salt, Magic Mushroom Powder, or lime juice. 
11. Ladle up the pork and pineapples and garnish with scallions. Spicy Pineapple Pork tastes great served over cauliflower rice!

​Original recipe found here

Amazing Cuban Mojo Pork! Such a delicious marinade that you can most definitely use on whatever meat you enjoy. Recipe instructions call for roasting this in the oven, however we ended up smoking it on our grill. Whip up this simple marinade the day before, marinate the meat overnight, and you're all ready for cooking the next day. Simple and tasty! We paired this with the Caribbean Roasted Vegetables that I posted recently and that was such a great combo. This meal was happily devoured all week long! 

Cuban Mojo Marinated Pork
Ingredients:

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano (2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 and 1/2 pounds boneless pork shoulder, in one piece*

Directions:

1. If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2. If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3. Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
4. Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
5. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6. Roast the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
9. Carve against the grain and serve.

Notes:
*A bone-in pork shoulder also works great!

Original recipe found here

Caribbean Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 1 lb Brussels, halved
• 1 lb Zucchini, chopped 
• 1 lb carrots, chopped to 1 or ½ inch chunks
• 1 large red onion, halved and cut into thick 1 inch pieces
• 4 tablespoon chopped fresh cilantro
• 2 teaspoon chopped fresh parsley
• 2 teaspoon ground coriander 
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, chop the zucchini, and halve the red onion and cut into thick 1-inch pieces.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the herbs and spices. Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Inspired by this recipe

A super flavorful Indian spiced ground meat and pea dish! You can make this one on the stovetop or in the Instant Pot and use your choice of ground meat. I used ground beef and opted for using snow peas instead of regular peas in this one, which definitely gave the meal some texture. If you are not a fan of a more fibrous pea then stick to regular peas or pair with a different vegetable altogether. Full disclosure, by the end of the week I was definitely snow pea'd out. The only spice that might not be in your pantry already is the Garam Masala, but if you invest in the spice you can easily search my blog for other recipes that use that spice - I have posted plenty of other delicious recipes that use the spice. This was a delicious change to the typical ground meat recipes and one I will for sure be making again!​
​
Beef Keema Mattar 
Ingredients:

• 2 tablespoon Oil
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece fresh Ginger root, grated 
• 1 teaspoon ground Turmeric
• 1 teaspoon Paprika powder 
• 1 teaspoon ground Cumin
• 1 1/2 teaspoon ground Coriander
• 1 tablespoon Garam Masala
• 1 lb Ground Meat
• 2 tablespoon tomato paste
• 1 cup frozen peas, snow peas, or snap peas

Directions:
Stovetop

1. Heat the oil in a large pot at medium heat.
2. Add chopped onion, garlic and ginger and cook until the onions have softened.
3. Adjust the heat to low and add all the spices. Cook for 1-2 minutes or until aromatic.
4. Add ground meat. Break it up with your spoon as everything comes together.
5. Add the tomato paste and then season with salt and pepper. Bring to a boil, reduce the heat and then simmer on low covered for about 15-20 minutes.
6. Add the peas and cook until the peas are done. Adjust the seasoning if needed.

Instant Pot                              

1. Turn Instant Pot onto Sauté Mode.
2. Add oil and let heat.
3. Add onion, garlic and ginger to the oil and cook until the onions have softened about 2-3 minutes.
4. Add all the spices. Cook for 1-2 minutes or until aromatic.
5. Add ground meat and break up meat with your spoon as you mix the onions with the ground meat.
6. Add tomato paste and then season with salt and pepper.
7. Turn Instant Pot Off.
8. Place lid on the Instant Pot and Pressure Valve to Sealing.
9. Cook on Low Pressure for 6 minutes.
10. Let Natural Release for 10 minutes.
11. Open lid and turn on Saute Mode and add the peas and cook 1-2 minutes.

Notes:
Pro Tip: Chop onions into large chunks and place in food processor along with garlic cloves and peeled ginger and pulse gently until just mixed. SAVES TIME AND TEARS!

Original recipe found here

A delicious stir fry recipe from the Paleo Running Momma blog! Having all your ingredients prepped before starting is a must for this one. Purchasing matchstick carrots, pre-cut peppers, and pre-cut broccoli florets can help cut down on kitchen time tremendously. To make the sauce, just throw all your ingredients into a blender and you're done. Last, dice your chicken and coat with salt, pepper, arrowroot or tapioca flour, and coconut aminos. Now you're ready to heat up your skillet or wok and quickly cook a delicious Teriyaki Chicken Stir Fry meal!  I ended up quadrupling the chicken and vegetables, but decided just to triple the sauce, which was a mistake. The sauce amount is a perfect ratio for the meal and will thicken up and reduce once heated up. I worked in 4-5 batches for the chicken and ended up using my Instant Pot on sauté mode to cook all of the vegetables at once. I tend to do that a lot since I typically cook 3-5 times the amount the original recipe calls for. Like all of the Paleo Running Momma recipes I have tried, this one turned out tasty! 

​Teriyaki Chicken Stir Fry
Ingredients:
Sauce:

• 2 medjool dates pitted or 2 Tbsp raw honey, melted (honey is paleo but not Whole30 compliant*)
• 1/4 cup very hot water use 2 Tbsp water if not using whole dates
• 1/4 cup coconut aminos
• 2 Tbsp rice vinegar or apple cider vinegar
• 2 tsp sesame oil optional
• 2 tsp minced garlic
• 1 tsp fresh grated ginger
• 1 tsp arrowroot starch or tapioca

Chicken:

• 1 1/2 lbs boneless skinless chicken thighs sliced into bite size pieces
• Sea salt and black pepper
• 2 tsp arrowroot or tapioca flour
• 1 tbsp coconut aminos
• 1 Tbsp avocado oil

Veggies:

• 1 Tbsp avocado oil
• 1 large bell pepper thinly sliced
• 1 large or two medium carrots, peeled and cut into matchsticks (juliennned)
• 3 scallions white and green parts separated, thinly sliced
• 1 1/2 cups broccoli florets blanched**

Directions:

1. Have the ingredients prepped before beginning since everything will cook quickly.
2. Begin by mixing the sauce. If using medjool dates, use a small high speed blender to blend together the dates, water, coconut aminos and rice vinegar. Then stir in the sesame oil, garlic, ginger, and arrowroot. If using date syrup or honey, you can simply whisk the ingredients together in a bowl. Set aside.
3. Place the chicken pieces on a cutting board or in a large bowl and sprinkle all over with the salt, pepper, and arrowroot, then drizzle with the coconut aminos and toss to coat.
4. Heat a large non stick skillet or wok over medium high heat and add one tablespoon of the oil. Once sizzling, add the chicken in a single layer and let them cook for a minute or until browned. Stir and cook the chicken for another 2 minutes or until fully cooked and golden brown all over. Remove to a plate and set aside.
5. Add one tablespoon of oil to cook the veggies and keep the heat on medium high. Add the white scallions, carrots and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender.
6. Add the blanched broccoli to the skillet followed by the cooked chicken and sauce. Stir to coat the chicken and veggies in the sauce. The sauce should thicken right away, cook another 30 seconds to heat through and combine flavors. Serve hot, over fried cauliflower rice or alone. Enjoy!

Notes:
*You can also sub in 2 Tbsp date paste or date syrup if you prefer. If you’re not using whole dates, use just 2 Tbsp water.
**Blanch the broccoli by steaming, scalding in boiling water, or microwaving. The broccoli should be bright green.

Original recipe found here

Finally tried a baked oatmeal recipe and this one did not disappoint! It’s really quick and easy to mix the ingredients together and throw in a casserole dish to bake. We enjoyed this more as a snack, but if you throw in some protein powder I'd say this is a great meal prep recipe for breakfast. I made this 12 servings (as opposed to the recipe suggestion of 6 servings) which came out to 25g Carbs, 12g Fat, and 5g Protein, hence the suggestion to add some more protein with this if you're enjoying it as a meal. Anyways, the original recipe calls for using a 9x9 inch casserole dish, but I used a 9x13 inch and baked for 35 minutes and that worked out just fine. Banana sizes can vary so I like that the recipe indicates about 1 1/3 cups mashed. I used about 300g if that measurement is helpful to anyone. I always reduce chocolate amount, so I opted for just spreading the 1/3 cup between the mix-in and topping, and same goes for the shredded coconut. This was certainly a delicious treat in our home for a few days and I will definitely be experimenting with adding some protein powder next time around! Let me know if you give this one a try and if you make any personal adjustments.

Chunky Monkey Banana Baked Oatmeal
Ingredients:
For the wet ingredients:

• 3 ripe bananas, mashed (about 1 ⅓ cups mashed ripe banana)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can light coconut milk (about 1 ⅔ cup coconut milk)
• 2 tablespoons pure maple syrup

For the dry ingredients:

• 2 ¼ cups gluten free rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Mix-ins:

• ½ cup unsweetened shredded coconut, plus 2 extra tablespoons for topping
• ½ cup chopped walnuts
• 1/3 cup chocolate chips (I used Enjoy Life Semi Sweet Chocolate Mini Chips), plus 2 tablespoons for sprinkling on top

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil and set aside.
2. In a large bowl, whisk together the mashed banana, eggs, vanilla, coconut milk and maple syrup until well combined.
3. Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder, cinnamon and salt. Mix until combined, then fold in shredded coconut, walnuts and chocolate chips.
4. Pour mixture into prepared pan and smooth top. Sprinkle with reserved shredded coconut and chocolate chips. Bake for 35-45 mins or until the edges are slightly golden brown. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve. Top with extra banana slices, a drizzle of maple syrup and chopped walnuts. Serves 6.

Notes:

• To store: be sure the banana baked oatmeal has completely cooled, and then cover your 9×9 inch pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 3-4 days, and you can reheat individual slices in the microwave for 30-60 seconds. You can also store individual slices in airtight containers for quick, on-the-go breakfasts.
• To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire banana baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

Original recipe found here

Well I certainly looked forward to eating this one all week long! Props to the grill master Robbie. Super simple smoked pork recipe using pork tenderloin, your favorite meat rub, and some fresh apple juice/cider. We used FreshJax Rosy Cheeks Maple Bourbon BBQ Spice on some of the tenderloins and Pork Barrel BBQ All American Seasoning Mix on the others. Utilizing that grill in these warmer months doubles for a meal prep hack and for making the best meals! Paired this one with some roasted potatoes and brussels and it made for the tastiest meal. We will for sure be making this one again soon! 

Smoked Pork Tenderloin
Ingredients:

• 2 lb Pork Tenderloin
• 4 Tbsp Seasoned Meat Rub 
• 1/2 cup Apple Juice/Cider

Directions:

1. Brush the apple juice generously over all sides of the tenderloin.
2. Sprinkle seasoning (add more if desired) all over meat and rub in.
3. Preheat smoker to 225 degrees.
4. Place tenderloin on grates and close smoker lid.
5. Allow meat to cook for 2 1/2- 3 hours, or until internal temperature reaches at least 145 degrees (medium rare).
6. Remove tenderloin from smoker and allow to rest for 5 minutes before slicing/serving!

​Original recipe found here