Warm up with spicy Salsa Verde Chicken on a cold winter night!

2 pounds of organic chicken breasts

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chipotle chili powder (or more if you like it extra spicy)

1 chopped jalapeno (optional)

16 ounces of salsa verde (organic is best)

Combine all ingredients.  Instapot: cook on poulty setting for 25 minutes on high pressure.  Crockpot: cook on low for 8 hours or high for 4-5 hours.

Shred chicken with two forks and serve with lettuce wraps and guacamole!





It’s fall and I’m loving all the nutritious, delicious seasonal foods!  Here two of my current faves!

Pumpkin Custard

13.5 ounce can full fat coconut milk
2 very ripe bananas
3 T almond butter
4 eggs
15 ounce can pumpkin purée (not pie filling)
cinnamon and/or pumpkin pie spice to taste
Dash of vanilla (leave out for Whole 30)
1/2 cup chopped pecans or other nuts (optional)

Combine all ingredients using a food processor, blender, or immersion blender, and pour into a 13×9 buttered baking dish. Top with nuts and bake at 350 for about 30 minutes. Serve warm or chilled, but chilled has more of a custard consistency (I prefer it cold).

Store in the fridge and enjoy for breakfast or dessert!

*This recipe was posted on the Restart page and originally came from the Louisiana Bride blog.

Apple Carrot Muffins

2 1/2 cups almond flour
4 eggs
2 T honey
1/2 t baking soda
1 t apple cider vinegar
1 cup shredded carrot
1/2 cup chopped apples
1/4 cup chopped walnuts

*makes 12 muffins

Mix all ingredients in a bowl and spoon into a muffin tin coated with butter or coconut oil. Bake at 350 for about 25-30 minutes.