Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

 

A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

 

When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

 

Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Prep time: 20 min

Cook time: 15 min (plus cooling time)

 

Ingredients 

  • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
  • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
  • 1/2 of a small red onion, finely chopped
  • 2 avocados, cut into 1/2 in cubes
  • 1 mango, diced into 1/2 in cubes
  • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
  • 2 heaping cups of arugula, roughly chopped
  • 1 big handful of cilantro, chopped

 

For the dressing

  • 1/4 cup olive oil
  • 1 large garlic clove, pressed or very finely chopped
  • Zest of 1 lime
  • Juice of two limes
  • 1 tbsp of Apple Cider Vinegar
  • 1 tsp maple syrup

Optional (not vegan!) – Feta, to taste

 

Directions

  1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
  1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
  1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
  1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

Serve, and enjoy!

-S

Chicken Bacon Broccoli Ranch Casserole (Paleo!)

Good afternoon, y’all! it’s a wonderful day in the neighborhood. The weather might get warmer (not holding my breath), the sun is shining, I am trying to shed some winter fluff and I have picked up running much more regularly. All the good things! I told my younger brother that we’re running the Kennett Run, so there’s a goal to work towards. I’ve been in the gym at least 6 days a week, but let me tell you… these ol’ bones take a beating. I jumped back into it like I was 18 years old again, and that was DEFINITELY! not the right way to do it. I suspected a plantar fasciitis flare up (or a peroneal tendon issue), so I let up for a few days and soaked my foot in Epsom salt. It did the trick, but now I’m nursing some sore quads. Does anyone have any good recommendations on running shoes for folks with extremely high arches? 🙂 🙂

I’ve made a ton of food over the last few weeks, but I’ve just been so busy with everything that I either hadn’t documented it once I cooked it, or people ate it before I got a chance to.

One thing I’m super pumped about is this tasty casserole. I came across a recipe for a buffalo chicken casserole I really liked, but I wanted to put a different twist on it with some other flavors. the good thing about this one is that it’s low in carbs, high in protein and just overall filling and delicious. Just to warn you, it’s definitely a weekend project that reheats well during the week… I’d advise to make this when you’ve got some time to play in the kitchen 🙂

 

Chicken Bacon Broccoli Ranch Casserole (Paleo!)

prep time: ~ 2 hours for all cooking involved

cook time: 35 min

Ingredients

  • 4 boneless skinless chicken breasts, 
  • 1 medium sized spaghetti squash
  • 1 package paleo-friendly bacon (typically 8-10 oz, or a generous half pound)
  • 1 large head of broccoli, stems trimmed and cut into small florets
  • 2 cloves fresh garlic, minced or pressed
  • 2 eggs
  • 2/3 cup paleo-friendly mayonnaise
  • 2 tbsp Grey Poupon dijon
  • 1 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried dill
  • 1 tbsp chives
  • 1 tsp onion powder
  • 2 tbsp dried parsley

 

Directions

  1. As this takes the longest, preheat your oven to 400 F. Cut your spaghetti squash in half and place face-down on a lined baking sheet. Bake until tender, about 50-60 minutes. Once cooked, carefully scrape the seeds out with a spoon and discard. With remaining flesh, gently scrape out with a fork into a large mixing bowl and discard the leftover skin.
  1. Now onto your chicken. Cook your chicken in an instant pot per instructions —  with enough chicken broth to cover the meat for 30 min. If using a traditional oven, (while simultaneously cooking your squash), place chicken a Pyrex dish and cover with broth. Bake for 35-40 minutes, until fork tender and cooked thoroughly. With both methods, remove from heat  after cooking, shred finely, season with a pinch of salt and pepper, then cover and set aside until ready to use.
  1. While chicken is baking, cook your bacon  by your preferred method (I like to bake on a baking sheet at 375 degrees F until crisp) until the bacon is thoroughly browned, but not burnt.  Remove from heat once cooked, roughly chop (once cooled!!), and set aside.  
  1. Since I like to live dangerously and multi-task, at this point I start cooking my broccoli, until just slightly tender. In a large skillet, add your preferred cooking oil and broccoli over medium heat. Once brought to temperature, add 1/8 cup of water to the pan and cover with a lid. The broccoli should only slightly cook, until bright green — about 2 minutes. Once finished, remove from heat, drain and set aside.
  1. In a small mixing bowl, whisk together your spices, dijon and mayo. adjust flavors as needed — I like a bit of a punch of dill and garlic to really bring out the ranch flavor. Remember, be generous with your salt, as the chicken has a lot of protein to break down, and the squash has a lot of fiber – salt is our friend!
  1. Once taste is up to par, add your two eggs, continuing to whisk until thoroughly mixed.
  1. In your large bowl with spaghetti squash, add your chicken and bacon, and mix together. Add your sauce, continuing to mix thoroughly. Add to a greased Pyrex dish and spread evenly.
  1. Hopefully your oven is still hot! Set temp/pre-heat to 350 degrees F. Bake your casserole until your egg has set and the top starts to brown, about 35 minutes.

Serve, and enjoy!

 

-S

BBQ Cauliflower “Wings” (Paleo, with vegan option!)

Happy Monday!

I don’t know how the weekend went so fast, but it was MUCH needed. Though it was technically a short week last week due to Monday being off and Wednesday being a snow day, it felt like the longest week ever. I’m ready for another vacation. While I was home on Wednesday, I got to experiment a bit with some really good  BBQ recipes. Example – cauliflower.

Yes, you read that right.

No, it isn’t gross. 

No, you shouldn’t tell picky eaters what it is until after they eat it.

They were like cute little  boneless wings, all crispy and delicious. If I made them again, I’d definitely tweak a few things… so here is my recommendation!

 

BBQ Cauliflower “Wings” (Paleo, with vegan option!)

prep time: 30 min

Cook time: 45-50 min total

Ingredients

For the cauliflower:

  • 1 small head of cauliflower florets, trimmed into bite-size but still somewhat large pieces
  • 1 cup of tapioca flour
  • 2 tsp salt, divided
  • 2 tsp garlic powder, divided
  • ½ tsp chili powder
  • ½ tsp black pepper
  • 3 eggs (vegan option: 1 tbsp flax meal, pinch of salt and 3 tbsp hot water, stirred thoroughly)
  • 3/4 cup almond flour
  • 1/4 cup cassava flour
  • 1 tsp dried parsley

For the BBQ sauce:

  • 2/3 cup organic ketchup
  • ¼ cup sriracha sauce
  • ½ cup apple cider vinegar
  • 1/4 cup coconut sugar
  • 1 tsp maple syrup
  • ½ tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Directions

  1. Preheat your oven to 375 degrees. In three separate mixing bowls, add your tapioca flour with a tsp of salt to one bowl, your eggs (or flax egg mixture) to another, and then your almond flour, cassava flour, tsp of salt and parsley to the last one. Make sure the contents of each bowl are mixed thoroughly.
  1. Dredge your cauliflower first in your tapioca flour, tapping to dust off any excess, but not too hard so that all the flour comes off. Next, dip into your egg/”egg” mixture, thoroughly coating. Lastly, dredge your piece of cauliflower in your almond flour/breadcrumb mixture. Place on a greased/lined baking sheet spaced evenly apart, and repeat for the rest of the cauliflower pieces. Once finished, bake until golden brown, about 35-40 minutes.
  1. Meanwhile, as your cauliflower is baking, add your ketchup, vinegar, sugar, maple syrup, paprika, garlic, cayenne and onion powder to a medium sized saucepan over medium heat. Once brought to a boil, reduce heat to low and allow to simmer and thicken for 15-20 minutes. Test for salt/pepper needed, and add to taste. Remove from heat and allow to cool.
  1. Once your cauliflower is cooked, remove from heat and add to a large mixing bowl.  Set your oven to broil. Generously brush your sauce over the cauliflower bites in the bowl, gently stirring to coat. Once coated, add back to your baking sheet, spreading into a single layer, evenly spaced.
  1. Broil until cauliflower starts to crisp again. Remove from heat, and serve.

 

Enjoy!

-S

Mexican Fajita Chicken Salad (Paleo!)

Greetings! How’s everyone doing today?

I had a really cool weekend – went to a tarot reading with Earth and Fire Tarot at the Prana House in West Chester. It was interesting – often times, I don’t really know how to think of card readings, even though I do them with myself often. I have dozens of oracle and tarot decks… I know the material is legitimate when I’m the only one pulling them, and all too often, coincidences that are really more than just coincidences happen. In this particular reading, they let me pull my cards – while one could argue that you can make anything work if you’re vague enough, the cards fit very well with one another and were a truthful, accurate and very specific representation of a situation in my life at the moment. At the end, they decided to pull a card for me, from a deck I own. I told them, this particular deck, I have a very strange connection to, and I very frequently get the same card. It’s the Wild Unknown Animal Spirit deck by Kim Krans. The detail within the artwork is absolutely beautiful, and Kim’s descriptions are insightful, comprehensive and honest. The card that frequently comes up is the Dragonfly – and I am grateful that it does. Both in real life and in this card, the dragonfly is this versatile and resilient creature that embraces transformation. It’s born with a finely tuned hunting skill, and requires little to no time in understanding that it can fly, almost immediately. I find that I get this card because I need to be reminded that being aware of your transformation as its happening makes it any less special. In fact, the dragonfly represents the power of self-awareness, knowledge, intuitive thinking and reflection.

As they were just as familiar with this card and its meaning as I was, I wasn’t surprised when they pulled it as expected and gasped and how that was possible. I don’t know, but when ya know, ya just know, ya know? We confirmed what I already knew and off I went.

This wasn’t meant to be a self-righteous post, or me toot-tooting my own horn about something anyone could just chalk up to a “coincidence”. My point is this – there is no such thing as coincidences. Once you take full ownership of your life and surroundings, you suddenly have this knowingness that you never paid attention to. You have a little more peace, and a little more perspective, and a little more confidence. Who couldn’t use a little more of that?

Now, let’s talk some food.

 

Mexican Fajita Chicken Salad (Paleo!)

Prep time: 25 min

Cook time: 25 min if using an Instant Pot, 45 min if baking 

 

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 red bell pepper, finely chopped
  • 1 heaping tbsp small red onion, finely chopped (or more if preferred)
  • 1/2 cup cilantro, finely chopped
  • 2/3 cup petite diced tomatoes
  • 1 jalapeno, finely chopped with seeds and stems removed (optional)
  • 1/2 cup paleo mayonnaise or Veganaise
  • 1 tbsp apple cider vinegar
  • salt and pepper, to taste
  • preferred greens, such as romaine, arugula, spring mix

 

Directions

  1. If using an Instant Pot, place your chicken into the pot and pour chicken or vegetable broth over until pieces are just covered. Seal and cook according to instructions — about 25 minutes. If using an oven, preheat your oven to 400 degrees. Place chicken into a baking dish and pour broth over, also until just covered. Bake for 40-45 minutes.
  1. Once cooked, allow to cool, remove from broth and shred with a fork. Reserve some of your broth to add to shredded chicken to prevent drying, cover and set aside.
  1. In a small mixing bowl, mix your mayonnaise and apple cider vinegar thoroughly. Add your taco seasoning, salt and pepper, and continue to stir. Set aside.
  1. In a larger mixing bowl, add your shredded chicken and all remaining ingredients except your lettuce. Mix until well combined.
  1. Next, add your mayonnaise mixture, continuing to thoroughly mix. Add salt or pepper to taste.
  • Serve over crackers, in a wrap, or over a salad.
  • Enjoy!
  • -S

    Mushroom and Sage Roasted Turkey Meatballs (PALEO!)

    In an interesting turn of events, the weather outside is GLORIOUS! high 50’s, low 60’s. The groundhog did not see his shadow, the snow has melted, and hopefully we don’t get much bad weather from here on out. It certainly feels like the twilight zone, especially with the full moon coming out tonight. After a super fast weekend, I’m ready for some good weather.

    I’ll keep this short and sweet — this weekend I had some time to make some glorious little meatballs, and because I couldn’t decide what I wanted, I decided to make two different kinds. Praise be, especially when your turkey meatballs don’t turn out dry. The first one I’ll share with you is below 🙂

    Mushroom and Sage Roasted Turkey Meatballs 

    Prep time: 20 min

    cook time: 30 min

     

    Ingredients

    • 1 lb ground turkey
    • 1/2 cup almond flour
    • 1 egg
    • 2 tbsp finely chopped fresh sage, divided
    • 1 cup baby bella mushrooms, chopped
    • 1 small/medium sized yellow onion, chopped
    • 1 garlic clove, finely minced or pressed
    • 1 can of coconut milk, shaken
    • 1/2 tsp salt, plus more to taste
    • 1/2 tsp pepper
    • Pinch of other thickening gluten free alternative flour, such as potato or tapioca flour

    Directions

    1. In a skillet over medium heat, sauté your chopped onion until translucent, stirring frequently to avoid burning — about 4-5 min. Add your garlic, continuing to stir. Next, add your mushrooms and Add a pinch of salt and pepper to season. Sauté, uncovered, until onions start to brown. Remove from heat and set aside.
    1. Next, in a large mixing bowl, add your turkey, half of your sautéed onion and mushrooms, egg, almond flour, 1 tbsp of sage, salt and pepper — mix  thoroughly. If the mixture looks too wet, add more almond flour, 1 tbsp at a time, while stirring. 
    1. Preheat your oven to 375 degrees F. On a parchment lined or  greased baking sheet, roll your mixture into your preferred meatball size. I used a cookie scooper, making meatballs about 1.5in in diameter. Space evenly on the baking sheet.
    1. Bake until golden brown, about 20 minutes. The internal temperature should be 155 degrees.
    1. Meanwhile, as the meatballs are baking, add your remaining sage to your skillet of mushroom and onion, over low heat. Add your coconut milk and stir. Allow to simmer for about 5-7 minutes, until the sauce has now thickened slightly. If it’s still runny, feel free to sprinkle in some of your thickening flour, and stir well to combine.
    1. Once meatballs are done cooking in the oven, carefully add them to your sauce pan, and gently stir to coat meatballs. Allow them to simmer for another 3-4 minutes.
    1. Remove from heat and serve.

     

    Enjoy!

    -S

    Pecan-Crusted Dijon Salmon (Paleo!)

    So, about this cold weather. I found a picture of someone’s toilet on the internet where the water in their tank froze and BROKE! The toilet tank. As in, the toilet tank is gone, and all that’s left behind is a huge chunk of water. It was a solid brick of water. Look at this! This is wild. I never thought I’d be so jazzed about a picture of a toilet. I hope everyone across the country is staying warm… it’s dangerous outside, and my dog has gone to the bathroom twice now on the front porch because that’s as far as she can bare to go.

    Re: enduring this cold while I’m indoors… right before Christmas I bought myself a robe. I did not consider myself a robe person, by any stretch of the imagination. I lounge in leggings and a shirt, and I don’t go barefoot between November and April unless I’m showering, or sleeping (I’m not a total psycho, who wears socks to bed? Yikes). Why would I need a robe, I thought.

    Well. Let me tell you.

    Let the temperature outside reach -3, and I am a robe person now. I had on fuzzy socks, the Alo leggings with the foot warmers, a thermal, a sweatshirt with a hood, and a robe. I could’ve slept outside in the snow and still be warm, honestly. I imagine this is what a sheep may feel like before getting sheared… just warm, cozy, and completely insulated. It’s literally the greatest feeling ever. I mean, I probably looked like a Dementor, but function over fashion, baby. That’s the business.

    Aside from this cold weather, another thing coming up that I really don’t care for is the Super bowl. Though I do not care one bit about the game, I am PUMPED to eat super bowl food. I have a few recipe ideas, and if it stays this cold, that’ll make it a great day. Stay tuned for more recipes on that front.

    On a more exciting front, do you know what else is coming up? The new moon! When it comes to lunar phases, I think that recognizing where you are on the lunar calendar is a great way to link this up with your intentions for what’s going on in your life. Think about it, a new moon is just that- a clean slate, a blank canvas. You get a chance to start fresh if you need it, even if it isn’t the start of a new year. The full moon is when your intentions for your life are likely most up front and apparent, but a new moon is when you can stop and say, “I can start this over. I can change this if I want to.”  Take this time to plan our where you want to be in a month, 6 months, a year, five years. It’s not even a concrete plan that you’re bound to for eternity, because you can revisit this every few weeks.  Think of the New Moon as your check in — do you need a recharge on your enthusiasm for your goals? As the New Moon is on Feb 4th, in Aquarius, take the time to be creative, flexible, unconventional and really fluid in your goals. Live a little. Enjoy.

    That being said, the best way to enjoy one’s self (in my eyes!) is to EAT food you really enjoy making and savoring. I got a Butcher Box right before Christmas, and in defrosting the last of it, I had some pieces of salmon left. What better way to enjoy it than with a tasty marinade? Keep reading for more delicious details 🙂

    Pecan-Crusted Dijon Salmon (Paleo!)

     

    Prep time: 20 min

    Cook time: 15 min

     

    Ingredients

    • 4 6oz boneless wild-caught salmon fillets, skin removed
    • ½ cup Grey Poupon mustard
    • 1 large clove of garlic, finely minced or pressed
    • 1 tsp honey
    • 2 tbsp olive oil
    • 1 (ish) tsp salt
    • ½ tsp paprika
    • 1 small shallot, finely minced
    • 1 tbsp apple cider vinegar
    • Pepper, to taste
    • 1 cup of raw pecans, finely chopped/crushed
    • ½ tsp garlic powder

    Directions

    1. In a dry, preferably non-stick frying pan over medium heat, add your pecans, half of your salt, garlic powder and a pinch of paprika. Stir frequently to prevent burning. Toast until thoroughly golden brown, about 3-4 minutes. Remove from heat and set aside.
    1. In a mixing bowl, add your Dijon, honey, garlic, olive oil, your remaining salt, shallots and paprika. Stir until thoroughly mixed. Add your salmon to the bowl, and coat thoroughly with mix. Let stand in refrigerator for 30 minutes, up to 2-3 hours.
    1. Once ready to cook, preheat oven to 375 degrees F. Place salmon in a greased baking dish, making sure to use as much of the marinade as available. Coat with crushed pecans, making sure to cover the sides – you may need to pat them on to ensure they stick. Sprinkle with a pinch of pepper, and bake until opaque and flaky, about 13-15 minutes (or more, if needed).

    Serve with my Garlic Paprika Thyme Sweet Potato Fries, Roasted Broccoli with Goat Cheese and Walnuts, Chipotle Caesar Salad or Quinoa Kale Salad. Enjoy!

    -S

     

    Chicken Green Chili Verde (Paleo!)

    Hello world!

    Gosh, I’ve been missing a long time. So sorry. I’ve been cooking, eating a ton, desperately trying to eat less and exercise… *sigh* life is hard. Also, it wouldn’t be a post in true-Sarah-fashion if I didn’t whine about how it was really cold out, now. I feel a bit shorted because I didn’t get to have any temperate weather after the heat, but here we are.

    WHAT is going on? What’s everyone been cooking? Thanksgiving came and went, and alongside our 3 turkeys, 15 lbs of mashed potatoes and 3 types of stuffings (I wish I could say I ate at a soup kitchen with those quantities or something but anyone who knows my mom knows she loves to feed the entire state of Pennsylvania), macaroni and cheese… was a house full of people. Holidays are great, but I really like normal time better. I’m actually looking at my calendar for the next few weeks, and I’m getting my master-level Reiki certification this Saturday (woohoo! More to come), cooking dinner at the Ronald McDonald house next Monday, a Holiday lunch I planned for my office next Tuesday, then an End Of Year party for my company’s Women’s Network  that night, then my division’s end of year gathering the following Tuesday, then my organization’s end of year gathering that Wednesday, and then my site’s end of year gathering that Thursday, followed by a shopping trip at the beach outlets that Friday…. Then, 2 days of work and a very lengthy Christmas vacation. I plan to cook lots. Mau

    The issue I run into is that – I’m cooking constantly, and end up with TONS of things to share with you all. I just don’t take pictures of it often times, and that’s the worst. I love to share recipes with you all, I just never get good shots. I want to make sure you all know how appetizing it is without some mediocre kitchen light and shadows. Sigh.

    As the weather gets colder, I want to make sure you have this handy recipe. If you’re a fan of soups, chili, or a combination of the two, this is your jam. A nice Chicken Green Chili Verde will keep you warm without a doubt! This particular recipe is great, because it’s paleo, low carb, but full of flavor. I have to say – this is definitely not for the faint of heart (or digestive system) – it has a bit of a kick to it, and ya may forget you ate it for dinner, only to be reminded the next time you…. Well, let’s stop there. It’s a  tad spicy.  Spaahh-cy. Sorry, did you still want eat this!?

    I might eat this green soup while watching The Grinch. Anything green is in.

    Chicken Green Chili Verde (Paleo!)

    Serves 4-6

    Prep time: 15 min

    Cook time: 60 min

    Ingredients

    • 2 15oz cans diced tomatillos, I used low sodium
    • 2 cups chicken broth
    • 1 large yellow onion, finely chopped
    • 4-5 garlic cloves, minced or pressed
    • 1 tbsp cumin
    • about 1/2 tsp sea salt if using regular sodium chicken broth, plus more to taste at the end if needed
    • 1 lb ground chicken
    • 3 poblano peppers, roughly chopped, seeds and stems removed
    • 2 anaheim or cubanelle peppers, roughly chopped, seeds and stems removed
    • 2 serrano or jalapeño peppers, finely chopped, seeds and stems removed (set aside a few to add for some added heat, if you want)
    • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

    Directions

    1. In a large stockpot, add your onion and ~ tbsp. of your preferred oil (I like avocado oil). Saute over medium heat until fragrant, about 2-3 minutes, stirring to prevent burning. Next, add your ground chicken, breaking apart with your spatula or spoon. Continue to saute and stir to cook evenly. After about 4-5 minutes when most of the chicken is cooked through, add your garlic and cumin, continuing to stir until onion starts to brown.
    2. Next, add your cut peppers and stir, allowing to soften, for another 3-4 minutes.
    3. Once your peppers, onions and meat have started to brown, add your cans of diced tomatillos and cilantro, mixing thoroughly. Add chicken broth and continue to mix.
    4. Bring mixture to a simmer, and allow to cook for 25-30 minutes. If using a crockpot, you can place on high for 4 hours, or low for 8 hours.
    5. Once cooked, add any needed salt to taste. Serve in bowls, and garnish with more cilantro  or almond milk sour cream, or greek yogurt (if not strict paleo).

    Enjoy!

    -S