Crockpot Red Cabbage and Apples (Paleo)

The opportunity to housesit could not have happened at a better time. With holiday sweets and leftovers stacked high in both of my parents’ fridges, I needed the chance to physically remove myself from the proximity before Christmas Eve and Day repeated themselves over and over again.

Now in an empty house in literally the middle of nowhere, I can detox for a few days and eat some more wholesome foods. Plus I get to read my new books and “play” with the weighted hula hoop that I got for Christmas (yes, similar to Alvin and the Chipmunks, I wanted a hula hoop for Christmas). Well, maybe not immediately. I already have some killer bruises from hula hooping the first time for 10 minutes 😦

Anyway, back to food. Since I knew I’d be sitting in a house all day, I brought along my crockpot and cooked up some red cabbage and apples. Topped with a little bit of sour cream, it was the perfect thing to eat as I rediscovered my love of Netflix (I don’t allow myself to go on Netflix during the school semester).

Red Cabbage and Apples (Paleo)

Ingredients: 

1 head of red cabbage, chopped

2 onions, chopped

2 large apples, peeled and cubed

1 and 1/3 cup unsweetened applesauce

1/4 cup balsamic vinegar

1/4 cup apple cider vinegar

1 tsp salt

1/2 tsp cinnamon

Directions: 

Place all ingredients in a crockpot and stir together. Place on LOW for 4-6 hours. Stir once halfway through cooking time. Let cool slightly and top/mix in sour cream (if desired) before serving.

This year’s Christmas picture with the siblings (not that you could tell with us standing directly in front of the tree. Oops.)

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Crockpot Drumsticks (Paleo)

Simple recipe to balance out the busy holiday weeks to come. Just throw everything in the crockpot and you’re done till dinner time! Plus, you get an AMAZING smell throughout the house all day long. 

Crockpot Drumsticks (Paleo)

Ingredients:

1 cup chopped onions

1 cup celery sticks (more or less)

1 cup baby carrots, sliced in half (more or less)

2 tsp salt

2 tsp paprika

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp pepper

1/4 tsp cayenne

5 drum sticks

Directions:

Place onions, celery, and carrots at the bottom of your crockpot.

In a small bowl, combine salt, paprika, thyme, garlic powder, onion powder, pepper, and cayenne. Rub seasoning onto chicken drumsticks. Place chicken on top of veggies. Cook on LOW for 6 hours. 

Peanut Butter Hot Chocolate

I probably shouldn’t be posting this recipe right now. 1) It was 70 degrees out today. Not necessarily hot chocolate weather… 2) I shouldn’t have even played around with this recipe today as I’m supposed to be studying for finals.

But in my defense, 1) peanut butter and chocolate conquers all and should be enjoyed in any weather and 2) I needed to make this today precisely because it’s finals time. Plus I’ve just finished my seminar paper. I feel a tiny celebration is in order. 3) I just dug out my holiday mug this weekend, so it was begging to be filled.

There. 3 reasons why I should bets 2 reasons why I shouldn’t. I’m clearly in the right 😉

Peanut Butter Hot Chocolate

Directions:

1 and 1/2 cups unsweetened almond milk

1 and 1/2 tbsp cocoa powder

1 tbsp coconut sugar, honey, or pure maple syrup

1/2 tbsp peanut butter

1/4 tsp vanilla extract

1/8 tsp cinnamon

pinch of stevia

pinch of salt

Directions:

Whisk all ingredients together in a small pot. Place over low heat until peanut butter is melted throughout and cocoa powder is no longer clumping.

Butternut Squash Chocolate Cookies (Paleo)

All I want to do is make these cookies.

All. Day. Long.

But, finals are once again upon me and I only have time to look at this picture and salivate. The struggle is real.

I think this will be the first thing I make once my semester is over.

Here’s to 2 weeks from now!

Butternut Squash Chocolate Cookies (Paleo) 

Ingredients:

1/4 cup pureed butternut squash, COMPLETELY cooled

1/4 cup coconut butter, melted

1 tbsp pure maple syrup 

1/2 tsp cinnamon

1/4 tsp vanilla extract

1/8 tsp salt

2 tbsp cocoa powder

Directions:

Preheat the oven to 350 degrees and line a baking pan with parchment paper. Combine squash, coconut butter, syrup, cinnamon, vanilla, and salt in a food processor. Blend until smooth and then scoop out all contents into a bowl (make sure to scape sides and bottom of food processor with a spoon as the coconut butter tends to stick!) Add in cocoa powder and stir until all the ingredients are evenly mixed. Place in the fridge for 5 minutes. Take out, drop into desired cookie sized-shapes on parchment-layered pan, and press down lightly. Transfer to the oven and let cook for 12 minutes. Let sit to harden before eating.