Recently while shopping for produce, I happened to spot a new addition to the pepper section at my local grocery store. Cherry bomb peppers are bright red medium-hot peppers, about 20% less hot than jalapeno peppers. They are full of antioxidants and lots of pep! Today’s recipe is brought to you by the color RED and Vitamin C. Enjoy!
2 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon ground cinnamon
1 can diced tomatoes
1 bell pepper, chopped
2 cherry bomb peppers, roughly chopped
10-ounces of chicken broth
2 tablespoons almond butter
2 ounces cacao powder
4-6 chicken breasts
Heat oil in a frying pan over medium heat
Add onion and saute 3-4 minutes
Add garlic and spices, continuing to stir
Next add diced tomatoes, peppers, broth, almond butter, and cocao
Simmer the mixture for 10 minutes, transfer to a bowl and let cool 10 minutes before placing in a food processor (NOT a blender – it will just get stuck down in there!) Puree mixture until smooth.
Sear the chicken in a frying pan over medium-high heat until browned on both sides – use more coconut oil if needed.
Place chicken in crock-pot, pour pureed sauce over it and set on low for 6 hours
About 5 hours in shred the chicken by pulling it apart with giant forks (careful, it’s hot!)
Note: If there is too muchliquid you can drain some of it (though some of us like it extra saucy). Serve with a side of veggies or on a whole grain bun like a pulled chicken sandwich. Yum!
Love the taste of ice cream on a hot summer day? Bust out a homemade ice cream maker and make this delicious protein-packed treat. Unlike many store-bought brands, this homemade version is made without all the chemicals and is low in sugar. With only 125 awesome calories and zero fat per serving, this one’s a winner!
1 cup almond milk
1 1/2 cups fat free Greek Yogurt, (plain or vanilla)
1 cup strawberries, chopped
4 packets stevia (or 1 tbsp sweetener of choice, or to taste)
Optional Topping: fat free whip cream
Combine all of the ingredients (except for 1/2 of the strawberries) in a blender, and blend until smooth.
Pour mixture into ice cream maker (make sure you freeze the night before as per ice cream maker instructions). Let the ice cream churn for about 20-25 minutes, or until it thickens. Add the rest of the chopped strawberries in the last few minutes of churning. Scoop ice cream into individual dishes, and add toppings, if desired.
Serve immediately and enjoy!
Note: For a firmer ice cream, put the mixture in the freezer for up to one hour after it is done in the ice cream maker. Careful not to leave it too long or you will end up with an ice block!
Option 2: Try It Another Way
Instead of pouring your mixture into an ice cream maker, fill up an ice cube tray. Cover the top of the tray with tin foil and carefully poke a popsicle stick in the centre of each compartment. Stick in the freezer for 4-5 hours and ta da! – you’ve got delicious mini popsicles to snack on throughout the day.
Here’s a very simple recipe for pumpkin protein pancakes topped with fresh juicy strawberries. With a base of egg whites and coconut flour, these low carb pancakes are packed with protein and high in fibre. Pumpkin is high in Vitamin A, fibre, and magnesium. It also has a high water content so there’s only 20g of carbs in a whole cup! Fill your boots!
~Makes 6 pancakes~
1 cup egg whites
2 Tbsp ground flaxseed
3 Tbsp coconut flour
1 tsp baking powder
3 Tbsp canned pumpkin (unsweetened)
Sprinkle of cinnamon
Olive oil in a spritzer bottle or a non-stick pan
Add egg white to a small bowl
Next, add in Coconut Flour
In goes the ground flax seed
And the pumpkin!
Mix it all together! (Don’t forget the cinnamon and baking powder first!)
Cook on medium heat until bubbles form. Flip and cook on the other side for 2-3 min.
While the pancakes are cooking, wash and slice some fresh strawberries
Place pumpkin pancakes on a plate, top with strawberries (and maybe a drizzle of honey) and enjoy!