We had a scrumptious dinner cooking in my Crock Pot.

Since the three of us, Shayna, Patricia, and I, were busy with FTK things tonight, Shayna put that whole chicken into the pot and we came back with this!

Yum! It falls off the bone. Only the best type of meat!

Shyana also prepared a Cabbage Slaw called Kids Love Cabbage Slaw.

We put that Chicken on top of the cabbage slaw. I’m not a fan of cabbage but it wasn’t bad with that deliciously moist chicken! We even enjoyed an episode of Criminal Minds well eating our dinner. YuMM! I added some broccoli in there.

Spice Rub Slow-Cooked Chicken

Ingredients:

• 1 white onion, sliced
• 1 tsp sea salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp white pepper or finely ground black pepper
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• 5-6 lb free range organic chicken, rinsed, and patted dry with paper towels

Preparation:

1. Cover the bottom of a slow cooker with sliced onions.
2. Mix all spices in a small bowl and using your hands, rub the spice mixture all over the whole chicken.
3. Place spiced chicken on top of the onions in the slow cooker, cover, and cook on low for 5-6 hours. There is no need to add liquid to the slow cooker. The chicken will cook in it’s own juices.

Kids Love Cabbage Slaw

Ingredients:

• 2 cups purple cabbage, diced
• 1 cup cucumber, diced
• 1 shallot, minced
• 1/2 cup green mango, finely diced
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra-virgin olive oil
• Black pepper to taste

Preparation:

1. Combine all ingredients together in a medium salad bowl. Mix and serve!

Recipe from Everday Paleo.

Lunchtime, Shayna packed us a Wild-Salmon Salad.

Wild-Salmon Salad

Ingredients:

• 4 cups organic mixed salad greens
• 2 (6 ounce) cans wild-caught Alaskan salmon
• 1/3 cup roasted red peppers, diced
• 1 avocado, diced
• 4 Tbsp sliced almonds
• 3 Tbsp apple cider vinegar
• 1/2 Tbsp dried dill
• Juice from 1/2 lemon
• black pepper to taste

Preparation:

1. Toss all salad ingredients together. Drizzle with oil and vinegar. Sprinkle on dill and pepper. Toss together and serve.

As always, you don’t have to add everything. We didn’t have the apple cider vinegar nor the roasted red peppers. But it was still delicious. I even added a little bit of cashews. Yum!

Recipe from Everday Paleo.

Since Shayna’s done this before, she’s pretty much our cook for the next 30 days.

She woke up at 6:30am and made us breakfast and lunch.

For breakfast she made Egg Cupcakes!! They taste just like an omelet. I only had two little cupcakes but they were enough … surprisingly!

Egg Cupcakes

Ingredients:

• 10-12 eggs
• 1 green onion
• 8 slices of bacon
• 2 zucchini squash
• 1 cup roasted red and yellow peppers
• 4 cups fresh spinach
• coconut oil
• black pepper to taste

Preparation:

1. Preheat oven to 350°F and grease two muffin pans with coconut oil.
2. Whisk all eggs along with black pepper in big bowl.
3. Put green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped by not smooth. Add mixture to eggs.
4. Add spinach into processor, finely chop, and add to eggs in bowl.
5. Mix the egg mixture well. Use measuring cup to fill the muffin pans with 1/4 cup each. (Makes about 18-20 cupcakes).
6. Bake egg cupcakes for 20-25 minutes or until eggs are set in the middle.

You can generally put anything you want in there. I believe we didn’t have any bacon in there. As long as it’s vegetables and healthy and in the Paleo diet. You’re good to go.

Recipe from Everday Paleo.