Slow Cooker Curried Chicken Stew

This stew is becoming a new staple in my house. I’ve made it numerous times already and enjoyed it immensely each time. It kinda has that comforting chicken soup vibe to it and feels so good to eat. The chicken is slow cooked, tender, and easily shreds apart. The stew is well-spiced, flavorful, nourishing, and loaded with veggies. It’s the epitome of a perfect meal and has been especially nice on some of the chillier days we’ve been having. It may officially be spring, but it’s still cold! Plus, you really can’t beat curry, can you?

Meanwhile, did you catch my segment on KATU Afternoon Live from last Friday? If not, check it out HERE. I made my magic green muffins that I shared last week for St. Patrick’s Day. Check out that recipe HERE if you haven’t already.

Cheers and enjoy!


  • 2 lb boneless skinless chicken breasts
  • 1 yellow onion, chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 Tbsp paprika
  • 1 tsp ground turmeric
  • Sea salt, to taste
  • 13.5 oz can full-fat coconut milk (I like this brand)
  • 1 cup chicken stock or bone broth, preferably homemade
  • 1/2 lemon, juiced
  • 2 Tbsp coconut aminos (find HERE)
  • 2 medium sweet potatoes, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 bunch Italian kale, chopped
  • 1 cup frozen peas


  1. Place the chicken, onion, ginger, garlic, curry, paprika, turmeric, sea salt, coconut milk, broth, lemon juice and coconut aminos in the slow cooker. Cover and cook on high for 2 hours.
  2. Add the sweet potatoes and carrots to the slow cooker and let cook for another 2 hours. Break up and shred the chicken a bit, and then add the kale and peas. Let cook for another 20-30 minutes or until kale has softened a bit.
  3. Serve on its own or over cauliflower rice.

Yields: ~6-7 servings


Ginger Pulled Pork and Veggies

Ginger pork lightroom version2

Well, I’m back from an amazing trip in Jamaica! Jesse and I had a wonderful time, met some great people and enjoyed lots of R & R. I will be sharing a little bit more about the experience soon.

Meanwhile, this pork…oh my gosh, this pork! I can’t even put into words how delicious this turned out. The picture doesn’t do it justice one bit (thank you Portland rain and gray skies for the darkened quality), but the flavor is truly impeccable. I strongly encourage you all to try this recipe. It will not disappoint.

I recommend eating the meat on top of steamed greens and topping with avocado slices. If you have cilantro on hand, throw that on top too!

Cheers and enjoy!


  • ~2.5 lb boneless pork loin roast
  • Sea salt and pepper to taste
  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 red chili pepper, chopped (keep or remove seeds as you like)
  • 1/2 cup chicken bone broth, preferably homemade or water
  • 1 heaping Tbsp tomato paste
  • 2 Tbsp coconut aminos
  • 1 Tbsp apple cider vinegar
  • Heaping 1/4 tsp dried mustard
  • 3 large carrots, sliced into large pieces
  • 1/2 large head red cabbage, chopped


  1. Generously sprinkle pork roast with sea salt and pepper. Place in a hot skillet over medium to medium-high heat and brown for 4 minutes each side (add a little coconut oil, if needed as well). Once done, place the roast in the bottom of the slow cooker.
  2. In the same skillet over medium heat, add the coconut oil. Once melted, add the onion, garlic, ginger and chili pepper. Cook for about 2 minutes and then add the broth or water, and tomato paste. Scrape up the brown bits from the roast and continue to cook for another 1-2 minutes.
  3. Add the onion mixture to the slow cooker, along with the sliced carrots. Pour in the coconut aminos, apple cider vinegar and sprinkle in the mustard powder. Then, add the chopped cabbage and season to taste with sea salt and pepper.
  4. Place slow cooker on low and cook for 7-8 hours or cook on high for 5-6.
  5. Once done, shred the pork roast with two forks or tongs and serve.

Simple Supper Friday: Classic Slow Cooker Beef Roast


Sometimes, picking a name for a recipe is the hardest part. Do I try and be more creative or straight forward? What do I feature or not feature? What if something is really simple and just sort of classically good? For instance, this recipe? This recipe is easy to prepare and has simple, yet outstanding flavor. No one flavor stands out among another, other than…beef. It’s tender, shredded and succulent. It’s perfect and classic, and can be paired with whatever your heart desires.

Remember to plan ahead for this recipe since it needs plenty of time to cook in the slow cooker. It’s an easy recipe, but won’t be on the table with a snap of your fingers. Preparation and planning is key!

Cheers and happy Friday!

Adapted from this recipe.


  • 1 medium red onion, sliced into thin half moons
  • 3 cloves garlic, minced
  • 1 Tbsp bacon grease, plus more if needed
  • ~2 lb beef cross rib roast, preferably grass-fed
  • 1/4 cup apple cider vinegar (I like this brand)
  • 1/2 cup chicken or beef bone broth
  • 1/2 Tbsp raw honey, optional
  • 1 Tbsp coconut aminos (buy here if can’t find locally)
  • 1/4 tsp red pepper flakes (use more or less to adjust spiciness)
  • Himalayan sea salt and black pepper to taste


  1. Melt bacon grease in a large skillet over medium heat. Add the onion and garlic, and saute a few minutes, until onion is soft. Once done, remove from heat and pour into the bottom of your slow cooker.
  2. Season the roast with the sea salt and black pepper on each side. Brown over medium heat for 3-4 minutes each side, in the same pan you cooked the onion in. Add more bacon grease, if needed. Once done, remove from heat and place in the slow cooker, atop of the onion mixture.
  3. In a small bowl, mix together the vinegar, broth, and coconut aminos. Pour into the pan that the meat browned in and stir to scrape up the brown bits (deglaze the pan). Then, pour the mixture over top of the roast. Drizzle the raw honey into the mixture (around the meat) and sprinkle in the red pepper flakes.
  4. Place lid on slow cooker and cook roast on high for 5-6 hours or low for 7-8.
  5. Once done, shred the meat with two forks and serve with vegetable(s) of choice.

Yields: 3-4 servings

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Smoky Unstuffed Cabbage


When I was home in Michigan last week, my mom made unstuffed cabbage for a family dinner one evening. Everyone raved about it and I really enjoyed it too. In fact, most of us even went for seconds! I think what surprised me most about this meal was the fact that I’d never made it before! I don’t know why it never crossed my mind, especially since it’s way easier than stuffing cabbage leaves with meat (only to tear the leaves and have them fall apart).

Anyway, I decided to make my own variation when I got back to Portland. I made a smoky version by adding bacon and fire roasted tomatoes, and tweaked a few other things as well. It turned out mighty tasty and even though I like the recipe my mom made, it’s fun to come up with a new twist.

Smoky Unstuffed Cabbage


  • 1 small yellow onion, chopped
  • 2 large cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 strips quality pork bacon, chopped
  • 1 lb grass-fed ground beef
  • Sea salt and pepper to taste
  • 1 heaping Tbsp dried parsley
  • 1 14.5 oz can fire roasted diced tomatoes
  • 4 Tbsp tomato paste
  • 3 Tbsp bone broth or low-sodium chicken broth
  • 1/2 medium head green cabbage, chopped


  1. Add the chopped bacon to a large pan over medium heat. After a minute, add the onion, garlic and celery. Continue to cook for a few minutes.
  2. Next, add the ground beef and break up the meat with a spatula. Add the dried parsley and season to taste with sea salt and pepper. Continue to cook for 5-7 minutes or until meat is browned and cooked through.
  3. Add the fire roasted tomatoes and tomato paste. Stir over medium-low heat. Once mixed through, remove from heat and pour mixture into the slow cooker. Top with chopped cabbage and then pour the bone broth on top. Add more sea salt and pepper to taste, if desired.
  4. Cook on low for 6 hours or until cabbage is soft.
  5. Serve in bowls by itself or over mashed cauliflower. Also, as a treat, pair it with homemade almond flour biscuits.

Basic Chuck Roast

First but not last roast

When I was back in Michigan a couple weeks ago, my mom made a wonderful grass-fed English roast for dinner one night. After tasting it and all its glory, I vowed to make one upon returning to Portland.

This past weekend, while Jesse and I were at the farmer’s market, I remembered the roast. So, as I was buying some grass-fed buffalo soup bones to make a batch of bone broth, I picked up a small 2.33 pound grass-fed chuck roast as well. This is all compliments of Pine Mountain Ranch, which has a wonderful and extensive meat selection — all grass-fed and pasture-raised! I always buy meat from them when I go to the farmer’s market. They even sell grass-fed ground beef for $5.99/lb!

Anyway, I decided to make the roast in my slow cooker, which my mom said is the ideal way to do it. I believe her too — after all, the slow cooker makes everything better, juicier and more tender! My mom also told me to season and sear both sides of the roast in a pan on the stove before putting it into the slow cooker, which I guess adds flavor and locks in moisture. Makes sense. I’m glad she told me this though, because I probably would’ve just thrown it into the slow cooker completely raw had I not known. I’m still learning all these meat techniques, you know? After all, I had never cooked or even touched raw meat until last November and as the title states, this is my first roast ever! Needless to say, I’m learning all the time.


  • 2-3 lb grass-fed chuck roast
  • 1 tsp ghee, coconut oil, butter or fat of choice
  • 1 yellow onion, chopped
  • 4-5 large carrots, cut into 1-inch pieces
  • Sea salt and pepper to taste
  • Pinch of red pepper flakes, optional
  • 1 Tbsp apple cider vinegar
  • 1/2 – 1 cup broth of choice (preferably homemade) or water


  1. Heat fat in a pan over medium-high heat. Season the chuck roast with sea salt and pepper to taste and then place in the pan. Sear about 4 minutes each side. Once done, place in the bottom of the slow cooker.
  2. Place the chopped onion and carrots around and on top of the meat. Season to taste with sea salt and pepper, and add the red pepper flakes, if using. Then, pour in broth and apple cider vinegar.
  3. Set the slow cooker on low and let cook for 7-8 hours. Alternatively, if you don’t have enough time, set the slow cooker to high and cook for 5-6 hours. Once done, shred the meat, if desired or cut off pieces to serve.