Slow Cooker Chicken

Do you all ever have those days where you ask..."What's for dinner?" realizing then that you forgot to pull out anything from the freezer or pick up something fresh from the store/market? That was totally me the other day.  I've been traveling a ton and had surgery on my foot so my body is yelling at me to get back on track with my food.  As my functional doctor put it, "surgery is an immune disruptor."  Oh yes, yes, it is.   How do I deal with autoimmune issues and disruptions to my health?  My regular supplements and eating the right food.  So the other morning, we hadn't pulled out any meat and I was trying to figure out what was for dinner.  I had also only been home for 24 hours within the past 10 days so surveying the food situation was a challenge as well.  Well, I decided to grab chicken from the freezer and use some items we had in the fridge.  My mom had sent me home with apples from her tree and I always have my essential oils and spices on hand.  This led me to make slow cooker chicken which I paired with homemade applesauce and roasted brussel sprouts.  

Slow Cooker Chicken

Ingredients:

• 1 lb chicken breasts
• 1 lb chicken thighs
• 1 cup water (2 cups if chicken is thawed)
• 2 apples cut in slices
• 1 tsp ginger
• 1/2 tsp salt
• 3 drops cinnamon bark essential oil (learn more about which oils I use here)
• 2 drops lemon essential oil

Directions

Pull out your chicken and it can still be frozen!  Measure out the water and mix in salt, ginger, and essential oils.  Place chicken in the crockpot.  Add apples.  Pour liquid mixture over chicken and apples.  Cover crockpot and cook on low for 6-7 hours.  If the chicken is thawed, it should be done in abotu 4 hours.  Pair with your favorite sides and don't forget your green vegetable and ejoy!

Roasted Brussel Sprouts

I used to always struggle with eating vegetables...frankly, I still do.  So I have to figure out ways to make them more enjoyable.  I need to eat them for my own health, but someday I hope to have a couple kids and I can't very well encourage them to eat food I won't eat.  I've always been the supervisor who won't ask my team do things I'm not willing to do, so why would that role modeling behavior be any different with food? I think the importance of role modeling is often underestimated - whether as a parent, mentor, supervisor, or leader.

Image labeled for reuse from Google Images

I managed to figure out how I like vegetables - roasted with oil, salt, and pepper.  Yes, I lose some nutrients through the cooking and add some fat and calories with oil, but I'm eating more vegetables, craving them, and they taste good.  Fat and calories are important, but less so than eating a nutrient dense diet.  

Image labeled for reuse from Google Images

 Roasted Brussel Sprouts

Ingredients:

• 10 brussel sprouts
• 1-2 Tb organic extra virgin olive oil
•  1/2 tsp each of salt and pepper, preferably freshly ground

Directions:

Heat oven to 425 degrees.  Cut brussel sprouts in half and place in a mixing bowl.  Put olive oil over them and grind salt and pepper.  I like to cover the bowl with a plate so I can give them a good shake and get the sprouts covered.  Place on a cookie sheet and into the oven.  You can use aluminum foil, but I try to avoid it so as to minimize what may cook into the food.  Cook for 15 minutes and then flip the sprouts.  Cook for another 15 minutes.  Enjoy!

*Some people add bacon, prosciutto, or nuts.  These are delicious alternatives, but they do add more calories and fat and I enjoy my brussel sprouts without these additions. However, making these modifications is a great presentation and taste addition, especially if taking a side to a party or potluck.