Tag Archives: Sugar-Free

Chocolate Coconut Butter (or Nutbutter) Cups (Paleo, Gluten-free, Refined Sugar-free)

Soooooo, chocolate. It really needs no introduction – am I right?! If you’re reading this post you probably love chocolate like I do…and like most people with a pulse do. Ive had to give up chocolate twice in my life: once when I was breastfeeding my little guy, who had bad reflux and was clearly allergic to something I was consuming, so I eliminated all possible culprits (thankfully it was dairy, not chocolate that he was allergic to); and once when I had to eliminate “moldy” foods due to systemic mold toxicity. It was not easy, and it was not pleasant, life without chocolate. Some of you may be thinking “you own a health and fitness studio – why are you always encouraging us to eat chocolate?”. Well, because I am a firm believer that, as the Eating Evolved slogan so cleverly puts it, chocolate is food, not candy. When it’s the right kind of chocolate that is. Here’s why:

Health Benefits of Chocolate

  • Packed with anti-oxidants and is free radical fighting
  • Can improve heart health
  • Promotes healthy cholesterol levels
  • May help fight cancer
  • Can reduce inflammation
  • Can boost cognitive functioning
  • Can help lower blood pressure
  • Contains numerous vitamins and minerals such as magnesium, calcium, iron, selenium, etc

Isn’t that amazing? But here’s the thing: we’re not talking about the chocolate that you used to get trick-or-treating as a kid: you know, the Snickers and Butterfinger bars…those are not considered “food” and you will not see the above benefits from eating 6 candy bars a day. We’re talking about pure, dark chocolate, the darker the better. Here is what you want to look for – and avoid – when choosing a healthy chocolate:

  • 70% or higher cacao content (we typically don’t use anything lower than 85%)
  • organic or fair trade
  • minimally processed
  • no additives or soy
  • preferably no refined sugar (maple or coconut sugar preferred)

We buy Eating Evolved chocolate because it meets all of our criteria and is delicious! While we don’t use it as a meal replacement, we do eat quite a bit of it, and like knowing that we’re nurturing our bodies and our health. We also love to make treats with it from time to time, like my Chocolate Coconut Butter (or Nutbutter) Cups!


Chocolate Coconut Butter (or Nutbutter) Cups

Ingredients

  • 1 dark chocolate bar (we use 85%, but you could use darker or lighter, or a combination of the two!)
  • 1T coconut oil
  • 1/4c coconut butter or nut butter (we like almond butter)

Directions

  1. Line mini-muffin tin with 12 mini-muffin liners. Alternatively you can buy mini muffin liners that do not need to be used in a tin, you would just place them on a baking sheet.
  2. Melt chocolate and coconut oil in double boiled over low-medium heat.
  3. Spoon about a teaspoon of chocolate into each muffin liner. Steps 3-5 should be done rather quickly to avoid the chocolate drying and becoming less manageable (and pretty)!
  4. Spoon a dollop (a teaspoon or so) of coconut butter or nut butter on top of the chocolate.
  5. Spoon another teaspoon or so of chocolate on top of the butter. If needed, continue to add a little more chocolate to each cup to cover the butter, and until all of the chocolate is used.
  6. Freeze for 20 min.
  7. Enjoy!
Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

30 Healthy Snack Ideas (paleo, dairy-free, refined sugar-free)

I love to snack. Much like my 3- and 5-year-old, I get excited to open up a snack bag (even thought it’s one I packed) when we’re out for the day and it’s their (ahem, our) snack time. Japheth can literally go all day without snacking once. He will eat his 4-5 meals and be perfectly content. But me? I love having something to munch on. And as anyone who eats clean knows, it’s not always easy to be a snacker in this world. It’s not like we can grab a tin of Pringles or some cheese and crackers and go to town. And it’s quite a challenge to find good snacks at the store…don’t get me started on that subject. But, in this post, I have for you 30 – yes, 30 – snack ideas that are clean. I’m talking paleo-friendly, dairy-free, refined sugar-free, grain-free, you got it. And many of these ideas are just a little twist on things you already have at home! Of course, I’ve also included a few that you can buy and stick to use when in a pinch, and not feel guilty about!

30 Healthy Snack Ideas

  1. Nuts, seeds, fruits, veggies
  2. Carrot sticks dipped in mashed avocado
  3. Ants on a log (nut butter on every pieces, topped with raisins)
  4. Ants on a stump (banana slices topped with nut butter, then topped with raisins)
  5. Homemade Trail Mix (nuts, dried fruit, coconut flakes, even dark chocolate)
  6. Paleo granola
  7. Maple-glazed walnuts (add 2c walnuts and 1/3c maple syrup to pan on
    medium-high heat. Cook and stir about 3 minutes, until syrup is
    caramelized).
  8. Coconut date poppers (can also make these in bars)
  9. Dark chocolate covered nuts
  10. Nut or seed butters (make your own!)
  11. Dried Fruit (with no added sugar or sulfur)
  12. Dates stuffed with almond butter
  13. Frozen grapes
  14. Frozen bananas
  15. Dark chocolate covered frozen bananas
  16. Smoothies like this super-healthy and yet somehow delicious one!
  17. Homemade Popsicles
  18. Boiled Eggs (sprinkle with favorite seasoning)
  19. Deviled eggs (yolks mixed with avocado and stuffed into whites)
  20. BACON
  21. Bacon Avocado sandwiches (avocado between two slices of bacon)
  22. Anything wrapped in bacon
  23. This chocolate. After all, as their slogan says, chocolate is food, not candy.
  24. Beef or pork sticks
  25. Kale chips
  26. Sweet potato chips **read the ingredients and make sure it’s clean, like Jackson’s brand!
  27. Paleo-friendly macaroons
  28. Lara bars are great, just make sure to avoid the ones with peanut butter!
  29. Coconut flakes – these have a little sweetness!
  30. Beef jerky bites – we love Epic bites and bars!

So there you have it, 30 healthy snack ideas for you to stay on track with your clean-eating, but also to satisfy that snack-craving! What are your favorite healthy snacks when the craving hits?

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

The Ultimate Green Smoothie (paleo, dairy-free)

Like probably millions of other Americans, our schedule is pretty hectic. Between the business, two small children, and all of the day-to-day things that come up, I need quick and easy when it comes to cooking. That’s not to say I skimp on taste, quality, or health though. No matter how hectic things get, I will move everything aside if I’m working on perfecting a recipe or experimenting with new ways to introduce delicious foods into our diet! Thankfully this one didn’t take too long to perfect. Once I finally invested in a Vitamix (life changer, and every bit worth the price!), making smoothies became a piece of cake. In fact, I couldn’t believe I hadn’t hopped on the bandwagon before! Life before the Vitamix didn’t have a lot of greens in it. I mean, we’d eat greens on a regular basis, but the majority of our veggie intake came from root veggies, because they’re faster and easier to eat relative to leafy greens. One serving of a sweet potato equates about 4-6 cups of leafy greens, and when you’re always on the go there’s no time for eating that many greens for every meal, much less for eating mindfully! But then, smoothies came into my life, and I no longer lack leafy greens in my diet. We (kids included) drink a green smoothie each morning to start our day, and I usually have one or two throughout the day as well, along with the other veggies I eat.

Why Leafy Greens are Important

We probably all know by now that leafy greens are good for us. Everyone tells us to eat more leafy greens, the darker the better. But why? Here’s a refresher of some reasons that leafy greens aren’t just important, they are necessary. Leafy greens such as kale, spinach, chard, mustard greens, etc. contain vital nutrients that our bodies need to function and live optimally. They are a good source of:

  1. Magnesium
  2. Potassium
  3. Calcium
  4. Folate
  5. Betaine
  6. Manganese
  7. Carotenoids
  8. Vitamin C
  9. Phytochemicals such as beta-carotine
  10. Antioxidants

The Ultimate Green Smoothie

I call this The Ultimate Green Smoothie because not only does it contain a generous helping of dark leafy greens, but also other powerful foods such as nutrient-dense herbs, health-boosting gelatin, and digestion enhancing probiotics. And even with all of this healthy stuff it still tastes so good we all ask for more! **Make sure to use local organic ingredients as much as possible in order to access the nutrients fully, and to avoid ingesting chemicals.

Ingredients:

  • water or water kefir, enough to fill blender 1/3-1/2 full
  • 2 probiotic capsules
  • dark leafy greens, enough to fill blender about 2/3 full (about 1 bunch of kale or 6c spinach)
  • 1 generous handful fresh herbs (we use cilantro, basil, or parsley)
  • 1c pitted dates
  • 2c frozen fruit (we like mangoes and strawberries the best)
  • 2tsp grass-fed collagen hydrolysate

Directions:

Fill blender 1/3-1/2 full of water. If you like thick smoothies use 1/3 water; if you like runnier smoothies, use 1/2 pitcher of water. Open probiotic caps and pour powder into water. Wash greens and herbs thoroughly and pack them down into pitcher until it gets to about 3/4 full. Add dates. Next add fruit, and top with gelatin. Blend until smooth and enjoy!

I hope you enjoy this Ultimate Green Smoothie as much as we do! How do you like to eat your leafy greens?

 

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

 

2-Ingredient Maple-Chocolate Candy (Paleo, Refined Sugar-free)

Have you ever been to a sugarhouse in Vermont? If not, you should go. Why? Because first of all Vermont is beautiful. Peaceful, serene, unplugged. Everyone should spend at least a weekend in Vermont. Seriously. Maybe we’ll add that as part of our health and wellness plan for our clients. As soon as you enter the state you immediately feel your breaths become deeper, your shoulders relax back down to where they’re meant to be, your mood lightens. It’s the perfect place to de-stress, to enjoy nature, and

Maple sugar house between trees with fall foliage at the countryside at Reading, Vermont, USA

to just be. Second, sugarhouses are usually set in some beautiful majestic setting (it is Vermont afterall), often down a windy, hilly path surrounding by mountains, trees, and gorgeous clean air. Third, this is where the most delicious, pure, straight from the trees maple syrup is made. And if you’ve never tried Vermont’s maple syrup, well…you should. It’s the perfect blend of sweet and intense flavor, and you can almost taste the cool air and pure nature that only Vermont can produce.

Okay, okay, maple syrup is delicious. But it’s sugar, right? Actually, maple syrup is an unrefined natural sugar, and like honey it contains higher levels of antioxidants and beneficial nutrients than white table sugar or high fructose corn syrup. It’s a wonderful alternative to refined and processed sugars, which are linked to numerous health problems. In fact, here are some benefits of maple syrup, in case you’re on the fence (I suggest getting down from the fence and going to Vermont, but hey that’s just me):

5 Benefits of Maple Syrup:

  1. Contains nutrients: zinc, potassium, manganese, magnesium, iron and calcium.
  2. Contains antioxidants
  3. Lower glycemic index than refined sugars
  4. Good for the skin: can lower inflammation and dryness
  5. Healthier alternative to artificial sweeteners and refined sugars, thus helping to prevent health problems that these cause
  • Even with these health benefits, maple syrup, just like any sugar, should be consumed in moderation.

In our house, maple syrup and raw honey are the sweeteners of choice when we need to satisfy a sweet tooth. This Easter I decided to think outside the box a little, and instead of more chocolate candies, I decided to make a maple candy. It turned out delicious, and just like the candy we tried in Vermont! It’s pretty easy to make, but make sure you follow the directions as accurately as possible. We no longer use chocolate chips because even the dark chips often contain soy and/or sugar, which we try to avoid. Instead we use our eating evolved chocolate bars and chop them up into chip-sized pieces! Also, you can choose to omit the chocolate chips and you’ll still have a delicious maple candy that can be spooned into candy molds for a cute presentation!

2-Ingredient Maple-Chocolate Candy

  1. In large saucepan, boil maple syrup over medium-high heat, stirring occasionally. Use candy thermometer and continue boiling until it reaches 235 degrees F.
  2. Remove saucepan fro heat and set aside to cool for about 10 minutes, or 175 degrees F.
  3. Once cooled, whisk rapidly until lighter in color, thick and creamy. Quickly stir in chocolate pieces (it’s okay if the chocolate is a little melty; you want to add the chocolate once it’s smooth and somewhat cool, but if you wait too long the mixture will be too hard!)
  4. Pour into candy molds or into an 8X8 pan (or something similar). Cool in refrigerator for a few minutes. Can be stored in airtight container in fridge for up to 3-4 weeks (but I promise it won’t last that long!)

I hope you enjoy this Maple-Chocolate Candy as much as we do, and at some point get to experience Vermont too! What are you’re favorite uses for maple syrup?

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

Unbelievable Sunbutter Buckeyes (Paleo, Nut-Free, Refined Sugar-Free)

Unbelievable Sunbutter Buckeyes (Paleo, Nut-Free, Refined Sugar-Free)

If you’ve been following my blog, you probably know that I’m from the south. While I haven’t lived in North Carolina for many years, its true that once a southerner, always a southerner. You don’t hear my accent much, but when I talk to my NC friends or family it all comes out. My husband says he doesn’t even understand everything I say when my accent kicks in – ha! “Whatchall doin'”, “crank the car”, and “I’m fixing’ ta…” are all fair game southern-speak. And my Tarheel blood runs blue and always will. Just like many other parts of the country – and world – as a Southerner, food is a big deal. The southern dishes and candies of my childhood are the inspiration for many of my recipes, and I find it both challenging and fun to bring these old traditions to life in a new, healthier way! I like to re-create these recipes not just for myself but also for my kids, to continue old and joyful traditions. It’s something special when you see your child enjoying something that you enjoyed so much as a child too.

The fruit of the buckeye tree, named because it resembles the eye of a buck deer

Buckeyes were made every year around the holidays in my family, and were and are a favorite! I think it was a recipe passed down from my grandmother, but ask any southerner and they will tell you they have a family recipe for too. Traditionally these are made with a load of confectioner’s sugar (a staple in every southern household), peanut butter, and of course butter. Being paleo, I had to significantly modify the traditional recipe to make these. But no worries – these buckeyes are unbelievably yummy (even yummier in my opinion)! The sunbutter works as a wonderful substitution for the inflammatory peanut butter, and the honey gives it a natural sweetness that’s not overwhelming like confectioner’s sugar. Learn more about the benefits of sunflower seeds here. I use a touch of coconut butter to add a little more structure and texture. These are also as easy to make as they are delicious, and can be whipped up in no time! Simply dip them in chocolate and you have a dessert that no one – southern or not – will resist!

Unbelievable Sunbutter Buckeyes

Sunbutter Balls

Chocolate Mixture

Throw all ball ingredients into food processor and process until a dough forms. Form dough into balls (1/2-inch to 1-inch) and place on parchment paper-lined cookie sheet. Put cookie sheet in refrigerator for about 20 minutes or until they become firm. Melt chcocolate and coconut butter in double boiler. Once melted, dip sunbutter balls into the chocolate (using a toothpick), covering them about 3/4 of the way. Place buckeyes chocolate-side down on parchment paper. Refrigerate until chocolate hardens, then store in airtight container, refrigerated, for up to a week. Of course ours never last that long because they’re gone before I can even say “Unbelievable Sunbutter Buckeyes”!

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

Coconut Buttermints (paleo, refined sugar-free)

Coconut Buttermints (Paleo, refined sugar-free)

This has been a warm winter, relatively. I feel almost like I’m back in North Carolina, instead of Philadelphia. But I’m not, and where is the snow? The funny thing is, I never ever thought I’d complain about NOT having a cold winter. I used to hate snow. It’s true, as weird as that may sound. But living here has helped me overcome my fear and now I love it – even look forward to it! It’s so empowering when you can actually drive in snow (which was the fear that held me back from appreciating that beautiful white blanket). It makes you feel like you can do anything! If you’re from the south you’ll know what I mean. Anyway, it’s only January so there are still plenty of snow opportunities left, plenty of time to sip – or chug – hot chocolate, to perfect that snowman that I still haven’t figured out how to make, and to be annoyed at the endless snow shoveling required. Ahhhhh, winter.

I also love to eat yummy things in the winter. One of the flavors I love the most during winter is peppermint. It’s kinda funny when you think about it, because you would think that something with a cool flavor would be associated with hot summer days, not freezing cold days. But it is so good during the winter, right? Peppermint cocoa, mint brownies, buttermints…okay buttermints are maybe more of a year round post-steak-dinner thing, but I love them during winter especially. But I don’t love all the additives and processed stuff that buttermints are usually made with. Yuck. These Coconut Buttermints are made with real, non-processed ingredients, and healthy fat from coconut. They have just the right amount of maple syrup goodness, and they are soooo buttery (hence the name). I like to make them in little “buttons”, but they can be made into any shape you like. Try them, have fun with it!

Coconut Buttermints

-1 c coconut butter (or coconut cream concentrate)
-1/4c shredded coconut
-3T maple syrup
-1tsp vanilla
-1/2 tsp peppermint extract

Combine ingredients in a food processor until smooth. Spoon into icing bag (or like me into a baggie with one corner clipped to squeeze mixture through). Squeeze little mints, any shape or size you like, onto a parchment paper lined baking sheet. Or, if you’re short on time or just feeling lazy, simply spoon mixture into a container and cut into pieces once hardened. Place mints into fridge to harden.

We hope you enjoy these Paleo-friendly coconut buttermints as much as we do – let us know what you think!

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

Creamy Honey Mustard Vinaigrette w Chicken Avocado Salad

Today was a balmy 60 degree day in Philly. A little weird seeing as it’s January and expected to snow two days from now, but rather than worrying about global warming and the climate change crisis, I chose to embrace it today. The kids and I spent all morning outside, even in the rain, enjoying the warm air and intermittent breeze. A nice break from the ice and snow that typically characterizes Philadelphia winters! The only problem was that my easy-breezy morning also meant no food when I got home. Oh where is that homecook that I dream of? Stuck in my dreams apparently. But for the second time today I chose to embrace my situation and pulled out some salad fixin’s (what? I’m southern).
This dressing is so good. So good that sometimes I forget to put a salad with it! Just kidding, I don’t ever forget the salad because I LOVE salads, but the dressing is so good that you could. Actually, you could forget the salad and use this dressing on other things like chicken nuggets, burgers, roasted cabbage, ice cream (okay that last one sounds kinda gross but if you decide to do that then go ahead – you do you!). I choose most often to pair it with my Chicken Avocado Salad but it really would be great on almost any salad concoction!

green saladCreamy Honey Mustard Vinaigrette

Mix together until well combined. Store in bottle or jar in fridge for up to two weeks. Shake before serving.

 

Chicken Avocado Salad 

  • 3-4c mixed salad greens
  • Few sprigs of herb of choice (I prefer parsley or basil)
  • 3oz cooked organic chicken breast, cubed
  • 1 ripe avocado, sliced or cubed
  • Salad dressing
  • 2T raw sunflower seeds (omit for AIP)

Toss together, make it pretty if you like. Enjoy!

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

 

Paleo Mint Chocolate Chip Ice Cream (Gluten free, grain free, dairy free, nut free, paleo)

Paleo Mint Chocolate Chip Ice Cream

(Gluten free, grain free, dairy free, nut free, paleo)
Ice cream. Yum. Every time I see an ice cream cone I flashback to memories of looking through that glass at an array of flavors, colors, funny names that often left me wondering where the monkey or moose was. Then I would pick a flavor and beg my parents for 2 scoops because I couldn’t decide between chocolate peanut butter and mint chocolate chip. Ice cream is fun, and delicious, and really an almost iconic image of childhood and carefree days, and while we endorse healthy eating in our house at all times, it’s important to me that my children get to enjoy treats too! That’s why we love the paleo lifestyle. We can have it both ways! Here’s a healthy and super yummy version of my old favorite – and my childrens’ new favorite – mint chocolate chip ice cream. Go ahead, have your 2 scoops and don’t feel a bit guilty about it!

Ingredients


Directions
  1. Combine first four ingredients in a saucepan and warm over medium-low heat, stirring frequently, for three to five minutes.
  2. Add peppermint extract and stir to combine.
  3. Allow the liquid to cool down completely. You can speed up the process by refrigerating.
  4. Pour into the ice-cream machine and churn following the manufacturer’s instructions. (** If you don’t have the patience to wait for it to turn to an ice cream consistency, this can be enjoyed as a milkshake as well)
  5. Add chocolate chips to ice cream during last 5 minutes.
  6. Enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  7. When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving!
Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.

Pumpkin Coconut Curry Chicken (Paleo, Gluten-Free, Sugar-Free, Dairy-Free)

curry-chicken-recipe11

Pumpkin Coconut Curry Chicken (Paleo, gluten-free, sugar-free, dairy-free)

There is a blizzard warning. Blizzard. The Carolina girl in me is freaking out! But I’m in Philly now, so naturally I got this. I’m just gonna stay inside though. Y’all go ahead and play, walk, even drive (are you crazy?!) all you want, but I’m gonna stay in, do a workout, and cook. Something very warm. Roasted veggies, hot chocolate, and a yummy chicken meal…this! I love the flavor of pumpkin and coconut together, so I thought, why not add a little curry to the mix? This dish has just the right amount of warmth, creaminess, and spice to make even a blizzard day seem cozy.  I hope you enjoy it too. The only thing I didn’t account for is how quick and easy it is. Looks like I’ll be playing in the snow after all.
Pumpkin Coconut Curry Chicken
Throw chicken in slow-cooker. Combine other ingredients and pour the sauce over the chicken. Set on low for 4-6 hours (depending on your cooking device) and that’s it! Now you can go play in the snow, if you like that sort of thing.