Sheet Pan Chicken Shwarma

 This has become an instant family favorite. It's super easy, piling everything onto a cookie sheet. And it's really flavorful. The sauce is optional for serving, but we highly recommend using it.

Serves 8

Ingredients:

3 pounds chicken breast, cubed

2 small red onions, cut into 1 inch pieces

2 red bell peppers, cut into 1 inch pieces

4 carrots, peeled and cut into 1/4 inch pieces (about 1 c)

30 oz can of chickpeas, rinsed and drained

2 TBS evoo

3 tsp paprika

3 tsp cumin

1 tsp red pepper flakes, optional

1.5 tsp garlic powder

1.5 tsp onion powder

1.5 tsp oregano

1 tsp cinnamon

3 tsp kosher salt

White Sauce (optional, but highly recommended, for serving)

1 c yogurt

2 Tbs mayo

1 Tbs apple cider vinegar

1 tsp lemon juice

1/2 tsp salt

1/2 tsp sugar

1/8 tsp black pepper

Directions:

Preheat oven to 425F/220C. Add chicken, veggies and chickpeas to a large mixing bowl. Drizzle with oil and season with the spices and salt. Mix until evenly combined. Transfer to two rimmed cookie sheets and spread in an even layer.

Bake for 20 - 30 min until chicken is cooked through and veggies are tender. Broil for last 2 minute for an extra char if desired. Serve with white sauce drizzled on top, optional but recommended.

Easy Mediterranean Lamb Meatballs

 We use this for our Last Supper Celebration. We've tried several lamb recipes over the years, and this one has gotten high ratings from our family. Originally on healthyrecipesblogs.com

Makes 12 meatballs

1 pound ground lanb (85/15)

2 Tbs Greek yogurt

1 Tbs fresh garlic, minced

1/2 tsp salt

1/2 tsp pepper

1 tsp onion powder

1 tsp ground cumin

1/2 cup cilantro, chopped

2 Tbs olive oil for frying

Optional Sauce:

1/2 c greek yogurt

2 Tbs chopped dill

1 tsp minced fresh garlic

1/2 tsp salt

1. In medium bowl, combine all ingredients except the oil. Mix until well combined. Measure out 1 1/2 TBS size balls. Using wet hands can make it easier to shape the meatballs.

2. Heat the olive oil in a large skillet that has a lid. Once the oil shimmers and becomes fragrant, add the meatballs in a single layer and cook them, turning them frequently until golden brown, about 5 min. If the oil becomes too hot, lower the temperature to medium. 

3. Add 1/4 c water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes. 

4. Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.

5. You can serve as is, or you can make a quick yogurt sauce. Mix 1/2 c. plain greek yogurt with 2 TBS chopped dill, 1 tsp minced fresh garlic and 1/2 tsp salt.

*Note, instead of frying them, you can bake the meatballs at 400F for 15 minutes. Arrange them on a parchment lined baking sheet that has a rim. Spray the meatballs with olive oil before baking. 

Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Easy Blackened Chicken

 Blackened Chicken Seasoning

Seasoning Ingredients:

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp onion powder

2 tsp thyme

2 tsp basil

2 tsp oregano

2 tsp chili powder

2 tsp salt

1 tsp pepper

Mix all seasoning ingredients together. Cover 3-4 chicken breasts generously on both sides with seasoning. Grill the chicken in oil in a pan or on a grill, on medium heat, turning after 6 min. Cook until internal temperature reaches 165. You can serve hot or it is also good cold. Serve in wraps with ranch or blue cheese dressing, lettuce, tomato, etc. These are great to make ahead and serve cold on a busy day. 

Creamy Cilantro Lime Chicken

 This one is SO delicious! It's gluten free and we make it dairy free by using coconut milk instead of cream. Everyone in my family enjoys this meal. I'm changing the directions from the original to show what we normally make for our family. 

originally from Sally's Baking Addiction

INGREDIENTS

3 lbs chicken breasts

1/2 tsp salt

1/2 tsp pepper

2 TBS olive oil

3 c. chicken broth

6 TBS fresh lime juice

1 red onion (chopped)

4 TBS chopped fresh cilantro

1 tsp red pepper flakes (more or less depending on your preferences)

1/2 can of coconut milk (or 2/3 cup heavy cream)

Rice, cooked according to package directions, for serving

optional: lime wedges and cilantro for garnish

DIRECTIONS

1. Preheat oven to 375 F or 190 C. 

2. If the chicken is uneven in thickness, pound them down to be even so that they cook simultaneously. Sprinkle both sides with salt and pepper. 

3. In a large skillet, heat oil over medium-high heat. Add chicken and cook 6-7 minutes, turning once. You want the chicken to be nice and browned on the outside but it doesn't have to be cooked all the way through yet. Transfer the chicken to a 9x13 pan and cover with foil until step 5.

4. Add broth, lime juice, onion, cilantro and red pepper flakes to the skillet. Cook and stir to scrape the brown bits from the bottom. Allow to boil uncovered for 10-12 minutes. Add the coconut milk or cream, stir and remove from heat. 

5. Pour the sauce over the chicken and bake in preheated oven for 10 minutes or until the internal temperature of the chicken reaches 165 F.

6. Serve the chicken over rice with sauce spooned on top. Garnish with lime wedges or extra cilantro, optional. 

High Protein Loaded Fries with Jalapeño Ranch Dressing

*original recipe from hunt4shredz instagram 

*I made a few adjustments which I noted below.

These were really, really good. Very filling. Pretty quick to make. The longest part is cooking the sweet potatoes.

(4 servings)

Ingredients

For the Fries:
• 600g (about 2 medium) russet potatoes, cut into fries ( I used sweet potatoes)
• Olive oil spray
• 2 tsp garlic powder 
• 1 tsp chili powder 
• Salt & pepper to taste

*Bake in an oven until tender, and then broil to crisp. Original recipe called for an air fryer, but we don't have one of those. 

For the Beef:
• 1 lb (454g) lean ground beef (93/7)
• ½ white onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp beef bone broth
• ½ cup (56g) low-fat shredded cheddar cheese
•2 tsp garlic powder 
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt & pepper to taste

Sautee onions until brown, then add garlic until fragrant. Add remaining ingredients, and sauté for 10 min to meld the flavors. Since Kev is dairy free, I saved the cheese for an optional topping, and it was really good even without the cheese.

Jalapeño Ranch Drizzle:
• ½ cup (120g) non-fat Greek yogurt
• ½ cup (113g) low-fat cottage cheese (blended smooth)
• 1 tbsp ranch seasoning
• 1–2 tbsp jalapeño juice (from the jar)
• 2–3 pickled jalapeño slices (blended in)
• Water to thin

*Serve the potatoes on the bottom, with meat layered on top. Optional cheese sprinkled on the top and drizzled the ranch dressing.

Macros per serving (1/4 recipe):
Calories: 475
Protein: 40g
Carbs: 42g
Fat: 15g

One Pan Honey Garlic Chicken and Veggies

INGREDIENTS

5 medium potatoes 2 Tbs olive for the potatoes salt and pepper to taste Sauce ingredients 2 Tbs olive oil 1/2 cup honey 6 cloves garlic, minced 1/4 cup soy sauce 4 Tbs brown sugar 2 Tbs dijon mustard 6 large bone in skin on chicken thighs 2 Tbs butter, sliced into six slices 2 cups cut up broccoli (I used up some frozen green beans instead, and defrosted them a little while the chicken was cooking) INSTRUCTIONS -preheat oven to 400F -cut potatoes into even bite size pieces, transfer to baking pan, drizzle olive oil over potatoes, season with salt and pepper then mix together. -Partially bake potatoes for 25 minutes. While it's cooking, you can clean the chicken and prep the sauce. -Mix together all the sauce ingredients and set aside -When potatoes come out of the oven, place chicken thighs over, then pour sauce mixture over chicken and potatoes -Bake for 30 minutes -Take chicken and potatoes out of oven then add broccoli, baste the broccoli with sauce then bake for extra 20 to 25 minutes, until chicken is cooked through and veggies are tender.

Thai Cucumber Salad

 *This was originally found in The Good and the Beautiful Language Arts program.

Ingredients:

2 cucumber, peeled and diced

2 red bell peppers, diced

6 green onions, sliced up to about halfway up the green part

3/4 c. cilantro, chopped

1/2 c. chopped peanuts (optional)

Sauce:

2 limes, juiced

2 T. soy sauce

1 tsp crushed red pepper flakes (optional - can add more for added spice)

2 tsp white sugar

1 tsp garlic powder

1. Mix cucumbers, peppers, green onions, cilantro and peanuts in a large bow. 

2. Add all of the sauce ingredients to a small bowl and stir to dissolve the sugar. Taste. Add a little more sugar if it's too sour for your taste.

3. Pour sauce over salad. Mix gently to combine.

4. Serve right away, or refrigerate for up to 5 hours and then serve.

Izmir Köftesi

 Preheat oven to 180.

For the Meatballs:

1 kilo ground beef

1-2 c. bread crumbs (can use gluten free)

2 onions, grated 

Fresh parsley

1 tsp black pepper

1 1/2 tsp cumin

1 tsp baking soda

1 1/2 tsp salt

Grate the onions and squeeze the juice out of them. Chop the parsley finely. Mix all of the ingredients together and form into flat meatball shapes.

For the Vegetables/Potatoes:

4-5 potatoes (enough to cover the bottom of a glass baking pan), peeled and cut into 1-in wedges

2 green peppers, diced

Onions, diced

2 large, peeled, chopped tomatoes (or 1 1/2 -2 cans of diced tomatoes)

1 T. tomato paste

1/2 tsp sugar

Salt

Pepper

1 T. chopped fresh thyme (or you could use some dried if you don't have fresh)

Pan fry the potatoes with salt and pepper to begin until partly cooked and browned. Layer them in the bottom of a lightly oiled glass 9x13 pan. Sauté the green peppers and onions in the pan until tender and layer them on top of the potatoes. Next, brown the meatballs in the pan, and lay them in rows on top of the veggies/potatoes.

Meanwhile, add the tomatoes, paste, sugar, salt, pepper and thyme to a sauce pan and cook for about 5 minutes. Pour the sauce over the meatballs, and put it in the preheated oven until everything is cooked through. 

*If you are in a hurry, you don't have to fry the potatoes first, but wait and add the meatballs to the pan in the oven until the potatoes are mostly cooked to avoid burning the meatballs. 

Afiyet Olsun!

Ayse's Green Beans

 Ingredients:

2-3 c. green beans, cut into bite-sized pieces

1 onion, diced

1 green pepper, diced

2 tomatoes, diced

1 T. tomato paste

1 tsp. sugar

Salt, to taste

A drizzle of olive oil

Water

Cooked rice (optional for serving)

Put all of the beans in a sauce pan. Add the remaining ingredients on top of the beans. Put the water in the pot, filling it to no more than halfway. Cook a few minutes and then mix. Continue cooking with cover on, stirring occasionally, bringing the water to a boil. When it boils, turn off the stove. 

Can serve as a side dish as is or over rice.

Afiyet Olsun!

Cherokee-Style Succotash

 (From The Good and The Beautiful Unit 6 Language Arts)

*We serve this as a main course with tortilla chips.

Ingredients:

2 Tbsp olive oil

1 Onion, chopped

1 bell pepper (any color), chopped

1 medium tomato, chopped

1 15-oz can corn, drained (can sub frozen or fresh)

1 15-oz can black beans, drained

Salt to taste

Corn chips

Instructions:

1. Heat olive oil in a frying pan, and then add onion and pepper. Saute until slightly softened, and then add tomato, corn and black beans.

2. Cook on medium-high heat for 5 -7 min, or until desired tenderness is achieved. Season with salt to taste and serve with corn chips.

Garlic Butter Chicken

 This is another easy recipe that everyone in my family eats! I serve this over spaghetti/spaghetti squash with a side of roasted veggies and a salad. It would also be delicious over mashed potatoes, too. 

*Original recipe found on primaverakitchen.com. I have made some changes to the original recipe.

Ingredients:

3 boneless, skinless chicken breasts

Kosher salt and ground black pepper

1 t paprika

4 Tbs butter

1 teaspoon Italian seasoning

1 Tbs fresh parsley, chopped

2 cloves garlic, minced

1 Tbs olive oil

Directions:

1. Preheat oven to 400 F. 

2. Season chicken on both sides with salt, pepper and paprika. Set aside.

3. Heat olive oil in a cast iron skillet over medium heat. I don't have cast-iron, so I use a large skillet and then bake the chicken in a pan. 

4. When skillet is hot, add chicken and sear until golden, about 1-2 minutes per side.

5. If you are using cast-iron, remove chicken to a plate while you make the butter sauce. If you don't have cast-iron, remove the chicken to an oven safe pan. I use a 9x13 glass pan.

6. Melt the butter in the pan, scraping the browned chicken pieces from the bottom. Add garlic and cook until fragrant, about 30 seconds. Add Italian seasoning and parsley, and stir until combined. 

7. Add chicken back into the cast-iron pan, or pour the butter sauce over the chicken in the 9x13 pan. 

8. Cook at 400 F until cooked through, about 20-30 min or until chicken reaches 165 F internal temperature. 

9. Serve over spaghetti, spaghetti squash, rice, mashed potatoes, etc. 

Easy Ground Beef Goulash

 This is probably nothing like traditional Goulash, but it is delicious, easy and everyone in my family likes it, so that is a huge win! We serve it over spaghetti for the kids and spaghetti squash for the adults. You can also add some shredded cheese to the top, though it is delicious without it.

*Originally from iwashyoudry.com. I made some changes to the original recipe.

Ingredients:

1 Tbs olive oil

1 cup of onion, diced

2 lbs ground beef

3 tsp minced garlic

2 15 oz cans of diced tomatoes (I puree these because one of my kids doesn't like tomatoes)

1 6 oz can tomato paste

3 cups beef broth

3 Tbs Worcestershire sauce

2 Tbs Italian seasoning

3 Bay leaves

Spaghetti/macaroni, uncooked

Directions:

The original directions called for cooking the macaroni in the Goulash, but since we serve it to the adults over spaghetti squash, I cook the pasta separately.

1. Add olive oil into a large pot over medium-high heat. Add the onion and beef and cook until beef is cooked through. Drain excess fat and return to stove. Add garlic and stir until fragrant (about 30 seconds)

2. Pour in tomatoes, paste, beef broth, Worcestershire sauce, Italian seasoning, and bay leaves (and pasta if you are cooking it in the sauce). Stir and bring to boil. Reduce heat and simmer, stirring occasionally for about 20 min.

3. Meanwhile, I cook the pasta to al dente.

4. Remove the bay leaves and serve over pasta/spaghetti squash. You can add shredded cheese on top if desired (mozzarella or cheddar work great).

Grilled Chicken and Red Onion Quesadillas

This is an old favorite that I have dug back out lately. I love the versatility of it! Patrick and I eat the onions and chicken on a salad with lime vinegarette. The oldest three do chicken quesadillas and the younger two just do cheese quesadillas with the chicken on the side. Everyone wins!

Marinade:
2 large garlic cloves
1 jalepeno (I haven't had these on hand during the quarantine so I leave this out and it is still great!)
1 cup tightly packed cilantro
3 T Extra Virgin Olive Oil
2 T Sherry vinegar (I've used red wine vinegar)
1 t. kosher salt
1/2 t dried oregano
1/2 t freshly ground black pepper

Other ingredients:
3-4 boneless chicken breasts
1 Large red onion, cut crosswise into 1/2 inch slices
Extra virgin olive oil
2 c. grated Monterrey jack or cheddar cheese
4 flour tortillas
Optional serving items: salsa, guacamole, sour cream, etc.

Process the garlic and jalepeno in a food processor. Add the remaining marinade ingredients and process until a paste. Add the paste to the chicken breasts to cover them (I put them in a large ziplock bag and shake it around until the chicken is coated. Refrigerate 3-4 hours.

Lightly brush the onion slices with oil and grill them. I've been using a cast iron skillet on my stove. You can also cook them in the oven at 450 until browned.

Grill chicken until it reaches 165 degrees Fahrenheit.

Assemble quesadillas with chicken, cheese and onions, then grill or cook on the stove top until cheese is melted.

Again, a delicious option is to skip the quesadilla and serve the chicken and onions over a salad. We've been using a homemade lime vinegarette dressing: 2T Extra virgin olive oil, 2 T lime juice, a little sugar to help it emulsify. I add these into a canning jar with a lid and just shake it up and serve.

Paleo Banana Bread Mug Cake

Originally from Roasted Root. This is a yummy, dairy-free, gluten-free quick breakfast. I leave out the syrup and it is sweet enough. I have also forgotten the egg, and it is still good... just less like a "cake" and more like "cookie dough".

Ingredients:
1 banana
1 egg
2T milk of your choice
1t. syrup (optional)
2T coconut flour OR 4T almond flour
1/4 t. baking powder
pinch of salt
Handful chopped walnuts (optional)
1/4t. cinnamon (optional)


Add one banana to a large mug and mash it. Add an egg and 2T milk of your choice (coconut milk or almond milk will make this dairy free). Optional, add 1t syrup.

Add either 2T of coconut flour OR 4T almond flour.

Add 1/4 t. baking powder, a pinch of salt. Optional, add a handful chopped walnuts and 1/4 tsp cinnamon.

Microwave on high 3 min (if using coconut flour) or 3 1/2 min (if using almond flour).

**Let it cool! It will be hot**

Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Korean Barbecue Beef

*Originally from Damn Delicious
*Original recipes doesn't include any veggies, but I add frozen veggies such as broccoli, peas, starry veggies. Depending on how many veggies you add, you may need to make a little extra sauce.

Ingredients:
1/4 c. brown sugar
1/4 c. soy sauce or Tamari sauce
2 teaspoons sesame oil
1/2 tsp crushed red pepper flakes or to taste
1/4 tsp ground ginger
1 T vegetable oil
3 cloves garlic, minced
1 lb ground beef
2 green onions, thinly sliced (optional)
1/4 tsp sesame seeds (optional)

Directions:
1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in large skillet over medium high. Add garlic and cook until fragrant, about 1 min. Add ground beef and cook until browned, crumbling as it cooks. Drain excess fat.
3. *This is when I add the veggies and cook until tender
4. Stir in sauce and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
5. Serve over rice or cauliflower rice garnished with green onion and sesame seeds if desired.

Pumpkin Chili

This recipe has lots of veggies and healing foods, mixed together into a delicious flavor. Sam even ask us to save him some for lunch because it was so delicious! Recipe courtesy of The Healing Kitchen

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hr 50 minutes
Total time: 2 hours 5 minutes

Ingredients:
2 pounds ground beef (we used ground turkey)
2 teaspoons ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1/4 tsp ground mace
2 T olive oil
1 large yellow onion, chopped
3 large carrots, sliced into 1/2-in rounds
2 stalks celery, chopped
1 pound sliced mushrooms
5 cloves garlic, roughly chopped
1 tsp fine sea salt
2 (15-oz) cans pumpkin puree
2 c. beef or chicken broth
2 T apple cider vinegar
sliced green onions, for serving

Directions:
1. In a large saucepan or stockpot over medium-high heat, brown the ground beef until cooked through. Stir in ginger powder, garlic powder, onion powder, cinnamon, and mace until the meat is evenly coated in the seasonings. Transfer the mixture to a bowl and set aside.

2. Heat the olive oil in the same saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and salt and stir well. Cook for 10 minutes until the vegetables are softened and tender.

3. Pour in the pumpkin puree and broth and stir to incorporate into the vegetables. Add the meat back to the saucepan and bring the mixtures to a boil. Add the bay leaf, reduce the heat to medium-low to maintain a simmer, and cook, covered with a lid for 1 1/2 hours until the vegetables are tender.

4. Stir in the vinegar and remove from the heat. The chili will be thick like a stew.

5. Remove the bay leaf before serving. Top each bowl with a  generous sprinkle of green onions.

Dal Makhani

**Edited** You don't have to start this overnight. I have been doing the "Night Before" steps first thing in the morning and then adding the rest to the crockpot at lunch, and it turns out great. Just keep the crockpot on high for the first step, and sometimes I keep it on high the whole time depending on how quickly the water is absorbing.


This is a recipe my friend, Josh, made for us and we all loved it. It's very easy (just dump everything in a crockpot), but you have to plan ahead and start it the night before. I make some substitutions based on what I have easy access to, so I'll list the original recipe as well as my modifications.

The Night Before:
Add all ingredients to a crock pot and cook on low overnight.

4 c. water
1 c. Urad Dal (this is a kind of lentils. I have used regular lentils instead and it tastes great)
1/2 c. red kidney beans (if you are using dried beans, boil them first for 10 min.; I use canned)
2 T Channa Dal (another kind of lentil. I just add two more T of regular lentils)
2 T Ghee (which is clarified butter... I just use butter)
1 1/2 t. salt
2 T Ginger Garlic Paste (Can buy it in the store or just mince up equal parts of garlic and ginger)
Kashmiri Chili Powder (this is spicy Indian chili powder. I got some at an Indian market, but you could just use regular chili powder and add hot sauce when you serve it to spice it up)

4-6 Hours before Serving:
Add these ingredients. If it looks really thick, you may need to add another cup or water or so to keep it from sticking to your crockpot.

1 c. tomato paste
2 T. fenugreek leaves (I leave these out because I have never been able to find them)
1 t. cumin
1/4 t. nutmeg
1/2 t. anchoor (green mango powder. I bought this at an Indian market, but you could probably find it at a spice store like Penzey's).
1 t. coriander
1/2 t. black salt (which is surprisingly not black... it's pink. You can also use regular salt)
1/2 t. onion powder
2-3 T. butter

Before serving:
Add a pinch of garam masala (optional) and 1/2 c. milk

Serve over rice with naan on the side.

Date Energy Balls

Originally found on detoxinista. Perfect bite-sized energy boosters for all of us pregnant/nursing mommas. Vegan and Paleo.

2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla

In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.