Today we had a lot of cleaning and organizing to do before my summer vacation officially starts. We went through and organized the kitchen, our attic and our bedroom. In this process we began trying on clothes and realized that in 3 months we had to box up and store another container of “too big for us” clothes. We can’t afford to lose anymore weight, clothes are expensive. Thank God it is summer and we mostly wear our bathing suits!

While we worked around the house I made a crock pot meal. It was great to enjoy this dinner on the back porch after a long day of working. Enjoy!

Cajun Chicken Stew

Ingredients:

• 4 chicken breasts
• 32 oz. Organic Chicken Broth
• 32 oz. Water
• 1/2 Tbsp. Sea Salt
• 1 tsp. Hot sauce
• 1/2 tsp. Black Pepper
• 1 Tbsp Creole Seasoning (I use Slap ya’ Mama)
• 1 tsp. Celery Seed
• 1 Tbsp. Fresh Parsley

Process:

1. Combine all ingredients in a crock pot.
2. Turn on low heat for 3 hours.
3. After 2 1/2  hours,remove and shred chicken.
4. Once chicken is shredded, add back into the pot for another 1/2 hour.
5. After 3 hours remove chicken pieces. Add 1 Tbsp. of Tapioca flour to the chicken stock and whisk well this will make it a little thicker like a gravy.
6. Place chicken over top of a bed of Cauliflower Mash and drizzle with the Chicken stock.
7. Serve with your favorite greens or biscuits.

Garlic and herb marinated Flank Steak

Ingredients:

• 1 1/2 LB flank steak
• Olive oil for pan coating
• 1 large clove of Garlic
• 1 TBS Sea salt
• 2 tsp pepper
• 1 tsp rosemary, basil and thyme

Process:

1.) First make the Marinade- Put herbs, salt and pepper in a bowl, mix well.

2.) Next place Steak in a lightly oiled skillet. (DO NOT TURN ON)

3.) Brush the steak with oil. Next place minced garlic on the steak and brush in all over both side of the steak.

4.) Sprinkle herbs on the steak and continue to brush the marinade all over the steak. Allow it to sit in the pan for 5 minutes soaking up the flavors.

5.) Turn the skillet on low heat (I used 2.5 heat on my stove) allow it to cook on low heat for about 6 minutes on one side. Flip the steak over and allow it to cook for another 6 minutes. Then turn the cooking temperature down a little lower and allow the steak to cook to the “doneness” you prefer. 

6.) Slice steak into thin strips and plate with mashed cauliflower and asparagus.

Mashed Cauliflower

Ingredients:

• 1/2 a head of cauliflower- washed and dried.
• salt and pepper to taste

Process:

1. Cut florets off of the stem of cauliflower.
2. Bring a pot of salted water to a boil and add cauliflower florets. Allow cauliflower to boil for 10 minutes.
3. Drain well (I let mine sit in strainer for about 3 minutes)
4. Put florets in a food processor or blender. Blend well and add salt and pepper to taste. (Add Garlic if you LOVE garlic)
5. This is best served warm so make sure you keep it warm until it is ready to be plated.

Sauteed Asparagus

• Asparugus
• Salt
• 1 TBS grass-fed butter

Process:

1.  Place butter in a skillet and allow it to melt and coat the pan.
2. Put asparagus in pan and sauté on medium heat until asparagus is tender.
3. Add spices as desired, tonight I just used a little sea salt.