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Easy Lemon Garlic Chicken with Mashed Cauliflower

Easy Lemon Garlic Chicken with Mashed Cauliflower

I am all about keeping things simple these days! There was a time before I gave birth to three of the pickiest eaters in the entire world, that I actually enjoyed making elaborate meals. Well, those days are now reserved for dinner parties and when we host the holidays–so like 2-3 times a year max. This fact does not mean that I don’t love good food. I have just had to learn to cook smarter, not harder.

Here is a super easy meal with very little ingredients required. Are you ready?


5-6 Bone-in, skin-on chicken legs

1/4 cup Farm Boy (or equivalent) lemon garlic dressing

1/2 tsp Season salt

1 tbsp Dried rosemary

1 Head of cauliflower, quartered


In a slow cooker (are you really surprised?) place chicken legs, pour in dressing, and season with salt and rosemary leaves. Cook on low 4-6 hours. Remove from slow cooker and place on baking sheet lined with parchment paper, add additional seasoning if necessary. Bake at 400 degrees for 15 minutes, or until skin is golden and crispy.

While chicken is baking, in a medium pot, add cauliflower and about 1 cup of liquid from slow cooker (you may want to pour through a sifter). Bring to a boil, then cover and lower heat. Cook until cauliflower is soft. Do not drain. Using either a masher or processer, cream the cauliflower to desired texture (I used a simple potato masher).


*Note* I love Farm Boy dressing because of it’s simple ingredients. I suspect you could find something similar at a Trader Joe’s or Whole Foods, or simply just make your own.
Have you tried this recipe? Tell me what you think!
Chicken Noodle Soup

Chicken Noodle Soup

This week, my husband has been battling the flu and I’ve been praying that no one else gets it. So far we are in the clear. I am not a huge fan of chicken soup, but it’s one of my husband’s favorite comfort foods, so I whipped up a quick and easy batch to help him fight off this sickness.


5-6 boneless, skinless chicken thighs

1-2 Tbsps olive oil

4-5 cloves garlic, minced

4 stalks celery, sliced

5 medium carrots, peeled and sliced

6 cups chicken broth

2 Tbsps rosemary

1 lemon, juiced

2 cups vermicelli noodles


In a large pot, heat olive oil over med-high heat. Add garlic, celery, and carrots, and stir for about 5 min.  Add chicken, broth, and rosemary. Bring to a boil and then cover and simmer on low for about 30 minutes, or until chicken is cooked all the way through. Remove chicken and shred and return to pot. Stir in vermicelli noodles and let cook and additional 2-3 minutes. Remove from heat and add lemon juice. Enjoy!


Easy Slow Cooker Taquito Filling

Easy Slow Cooker Taquito Filling

Running out of chicken recipe ideas? Here is one that is easy, delicious, and not at all boring. You can use this taquito filling recipe to make fried or baked taquitos, or if you are feeling creative, mix it with some macaroni, serve over rice, or use it as a dip for veggies or chips.


1 lb boneless, skinless chicken thighs

1  8oz package of cream cheese, cubed

1 cup frozen corn

1 cup frozen chopped spinach

1 cup salsa

3 Tbsps Tex-Mex seasoning

1 bell pepper

1 cup shredded cheddar or jack cheese


Place all ingredients in slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. When cooked, shred chicken with two forks, and mix it all together.

Easy Mexican-Style Beef Stew

Easy Mexican-Style Beef Stew

As a busy mom of three young kids, I have more days where I don’t feel like making dinner than I can count. The combination of being a homebody and a great dislike for cold weather (I live in Canada!), there are days where I can’t bring myself to bundle myself and my youngest to head out to the grocery store. Yesterday was one of those days! On days like that I have to get creative with dinner plans.

I had some stew beef in the freezer and some leftover diced tomatoes from a recipe I made for Super Bowl. Excellent! I can work with this! After raiding my freezer and pantry, this super easy and very tasty recipe was born!


1-2 lbs of stew beef

1 can diced tomatoes

1 cup frozen corn

1 bell pepper

4-6 cups of beef broth

2-3 Tbsp Tex-Mex seasoning


Dump it all in the slow cooker and let it cook on high for 4-5 hours or on low for 7-8 hours.

It’s a little spicy, but next time I would like to add some diced jalapenos and black beans.

Healthy Slow Cooker Southwestern Chili

Healthy Slow Cooker Southwestern Chili

I don’t know if it’s the cold weather or the upcoming Super Bowl, but I just really wanted a nice warm bowl of chili. This isn’t a strictly vegetarian recipe, but it does not use any meat, and it is easy to make vegetarian if you want to by substituting water or vegetable stock for the bone broth. I made a batch of bone broth, and it seemed like an easy way to include it in a recipe.  It is super easy! Just throw all of the following ingredients into your slow cooker and cook on high for 4 hours, or low for 7-8 hours.


2 cups Red Kidney Beans (drained and rinsed)

1 can diced tomatoes with juice

1 yellow onion (diced)

1 cup frozen corn

1 green bell pepper

1 jalapeno pepper (de-seeded and diced)

2 Tbsps chili powder

2 tsps cumin

1 tsp oregano

1/2 tsp black pepper

2 tsp sea salt

1 cup quinoa

4 cups bone broth (water, or vegetable stock)

Top with your favorite garnishes. Mmm.. that hit the spot! Oh..and go Pats!!

Guilt-free Hot Cocoa Recipe

Guilt-free Hot Cocoa Recipe

I am feeling really restless and distracted today. I even managed to clean the bathrooms and mop the floors before lunch! I don’t know if it’s because my kids are home on a snow day from school or if it’s because I have so much going on in my brain that it refuses to focus on one thing. It’s probably a combination of both. I thrive on routine, and when it’s a mess, so am I! Anyone else like that?

I am sitting at my desk, staring out at the depressing scene (did I mention that I don’t do Winter?), and I’m supposed to be writing. Not on my blog, and certainly not sharing a ridiculously delicious recipe that I hope you will appreciate. But here I am, sipping my cocoa, not really able to do anything else productive today.

I have changed my focus a lot when it comes to food. I try to eat as much real food as I can, which means avoiding things that contain a lot of preservatives and refined ingredients. So when I say this hot cocoa recipe is “guilt-free” , I don’t mean “fat-free” because fat in my food is something that I am embracing. As it turns out, almost everything we have ever been taught about consuming fats is wrong. That is a lesson for another day. On to the recipe:


1 Tbsp unsweetened cocoa powder

1-2 Tbsp pure maple syrup

3/4 cup 35% heavy cream

1/4 cup whole milk

1/4 tsp cinnamon

I do at some point want to experiment with full coconut milk, which may be an option if you need dairy-free. I use the heavy cream because…I want creamy cocoa, of course!

Mix all ingredients in a small pot on the stove on med-high heat, whisking together until fully mixed and bubbly. Pour into your favorite mug and enjoy!