Posted in Recipes

Oatmeal Superfood Breakfast Bars

I finally tried out my Kitchen Aid Mixer this weekend and all dramatics aside my life will never be the same. I whipped up these delicious bars and it was such a breeze. 1 bowl, all the ingredients I needed and a glass of wine while it all mixed up.

This is what dreams are made of people.

Blissfully Lively Breakfast Bars

If you guys follow along on Instagram you know my love for my Kitchen Aid and how ecstatic I was to get it as a present for Christmas, Chris did sooo good. Serious time saver, and looks so darn cute in the kitchen.

This weekend I was meal prepping away after following some of my own advice from the dinner menu and realized I needed to prep something that would be easy to eat before a workout, or before I hop on the computer for the morning. I love making eggs first thing in the morning but sometimes that’s a bit too much work for this busy gal so hello ooey gooey breakfast bars that will fill me up with the added superfoods & are made with whole ingredients & zero added sweeteners.

These guys are loaded with chia seeds, pumpkin seeds, oatmeal, goji berries, cranberries & my absolute fav dark chocolate chips for a little pinch of sweetness. For warning these are sweetened only by the dark chocolate and apple sauce so they will be a bit on the thick side and subtly sweet.

Oatmeal Superfood Breakfast Bars

blissfully lively breakfast bars

 

Ingredients

  • 2 cups Oats
  • 1 cup Whole Wheat Flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 1/2 cups milk
  • 3 tbsp honey
  • 2 tbsp all natural peanut butter
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 medium banana sliced
  • 1/2 cup dark chocolate bits
  • 1/4 cup chopped walnuts
  • 1/4 cup goji berries
  • 2 tbsp chia seeds
  • 1/4 cup dried cranberries

Directions

  1. preheat oven to 375 degrees & coat 8×8 baking dish with cooking spray.
  2. In a medium bowl mix together oats, whole wheat flour, cinnamon, baking powder & salt.
  3. In large bowl whisk together milk, applesauce, egg, honey, peanut butter and vanilla.
  4. Pour the dry ingredients into the wet and stir to combine. Batter will be wet. Fold in diced banana and mix until smooth.
  5. Add in chocolate bits, walnuts, goji berries, chia seeds & dried cranberries. Mix until combined.
  6. Pour into greased baking dish and bake for 35 minutes or until golden and toothpick comes out clean. Cool and cut into bars.
  7. Enjoy!

xo,

Lauren


Post Holiday Quick Meal: Crockpot Chicken Noodle Soup

We all know that after the holidays of feasting and slaving away cooking a holiday meal in the kitchen, the last thing we want to do is make any food what so ever. We’re either bloated from feasting, or cooked out from preparing dinner for 10 but our bodies have still got to run which means we’ve still got to eat!

What’s better than take out?… A set it and forget it home cooked meal, oh and comfort food to boot! I’m hooking you guys up with the best ever hearty, flavorful, savory Chicken Noodle Soup Recipe of all time. I add 2 times the amount of noodles and veggies to take this thing up a few notches! Grab your crockpot throw the ingredients in and run along to whatever holiday festivities you’ve got goin’ on cause this recipe is no maintenance!

Loaded with chicken broth {which is rich in minerals}, all the veggies, celery carrots & peas to be exact {which are rich in antioxidants and vitamins}, a huge helping of pasta {which is perfect for those carbs you need}, & Chicken {hello protein}, oh and not to mention all of the amazing herbs, you’ve got yourself one deliciously healthy post holiday meal!

BL Crockpot Chicken Noodle Soup

 

Chicken Noodle Soup Recipe

Ingredients

  • 1 Lb boneless skinless chicken breast
  • Salt & Pepper to taste
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 6 carrots, peeled & diced
  • 6 stalks celery, diced
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 bay leaves
  • 1 cup whole wheat rotini {or other pasta}
  • Juice of 1 lemon

Directions

  1. Season chicken w/ salt & pepper and place into slow cooker.
  2. Stir in chicken broth, garlic, onion, celery, carrots, peas, thyme, rosemary & bay leaves. Season w/ salt & pepper.
  3. Cover & cook on LOW for 6-8 hours {this is very important do not try to cook on high for 3 hours it will make the chicken tough and won’t allow enough time for veggies to soften} {I learned this the hard way 😢}.
  4. After 6 hours of cooking remove chicken from slow cooker and shred using 2 forks.
  5. Stir pasta & shredded chicken into slow cooker. Allow to cook for another 30 minutes until pasta is tender.
  6. Stir in lemon juice.
  7. Enjoy!

** This recipe will make around 5 servings. I have a smaller crockpot so if you have a large one & want to make more like 10 servings just double the amounts of chicken broth and veggies/ pasta so 8 cups of chicken broth & 8 ish carrots/ celery, & 2 cups pasta.

xo,

Lauren


Christmas Morning Eggnog Cinnamon Donuts

These donuts are UNREAL. I don’t think there’s a better word to describe them. For warning they aren’t one bit healthy but hey indulging on christmas morning is necessary! You guys know i’m all about balance so these little sweet flakey buttery guys are made with whole wheat flour and sugar in the raw, to try and minimize as much processing of the ingredients as possible so that’s a win in my book. Definitely better than bleached white flour and white granulate sugar.

Eggnog Donuts

 

These donuts are baked instead of fried in oil so that is a little added bonus. I have made donuts both ways and I actually prefer baking instead of frying to get the perfect thick and hearty donut taste. Also a plus these took 10 minutes to prepare and only include 7 ingredients.

Eggnog Cinnamon Donuts with Powdered Sugar

I hope you all enjoy this little sweet treat & try not to eat 3 in one sitting like me😁

BL Christmas Eggnog Donuts

BL Eggnog Cinnamon Donuts

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup organic sugar in the raw
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1 egg
  • 3/4 cup vanilla eggnog
  • 5 tbsp butter, melted
  • powdered sugar

Directions

  1. In a large mixing bowl combine whole wheat flour, organic sugar in the raw, baking powder, cinnamon & kosher salt. Whisk to combine.
  2. In a medium bowl whisk egg, eggnog & melted butter.
  3. Make a hole in the center of the dry ingredients. Pour the wet ingredients in. Begin folding the wet ingredients into the dry with a rubber spatula. Fold ONLY until the ingredients are combined, no longer.
  4. Turn oven on to 400 degrees and walk away from batter. Allowing it to sit {DO NOT TOUCH OR STIR ANYMORE} while waiting for oven to heat.
  5. When the oven is ready place a plastic sandwich bag into a coffee mug. Fill with batter. Twist top to seal {like a pastry bag} & cut a tip into the corner of the bag allowing for the batter to dispense.
  6. Heavily grease donut pan and fill each cavity 3/4 full {this is important, the donuts do not need as much batter as you think they will} with batter.
  7. Bake the donuts in over for 8-10 minutes. Every oven is different but I cooked mine for 7-8 minutes and they were perfect. Donuts are done when you touch them lightly and the top bounced back.
  8. When the donuts are ready remove them from the oven and let sit for 5 minutes in pan. Remove from pan on to cooling rack.
  9. Sprinkle with powdered sugar nice cooled completely.
  10. ENJOY!

blissfully lively donuts

Merry Christmas & Happy Holidays!

xo,

Lauren


Dark Chocolate Pomegranate Cups

Pomegranate is my new fruit obsession! Crunchy but sweet with a little tang of tartness. I’M IN LOVE. They’re basically cranberries prettier, more delicious twin. They boast all of the benefits you want in a fruit like they’re loaded with fiber, vitamin C, vitamin K, potassium. Basically all the goods.

Blissfully Lively Chocolate Pomegranate Cup Recipe

I have always been a lover of chocolate covered strawberries so this year I thought why the hell not cover my new fruit obsession in dark chocolate as well….Ok real truth I was last minute trying to figure out what to bring to a christmas party and I had 2 pomegranates and some dark chocolate available so what do I do make dark chocolate pom cups and everyone loved them.

Sometimes the least preparation and least ingredients make the best recipes! Because everyone loved them so much I thought I would give you guys an easy recipe to bring to any holiday party.

Dark Chocolate Pomegranate Cups

Bl Pomegranate cups

Ingredients

  • 2 Pomegranates w/ seeds removed
  • 1 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 1 tbsp sea salt

Directions

  1. Cut open Pomegranate and take out all of the seeds.
  2. Line muffin tins with cupcake liners.
  3. Across all 12 tins fill with single layer of pom. seeds.
  4. Add dark chocolate and coconut oil to pot on medium low heat stirring constantly until melted.
  5. Spoon/ drizzle melted chocolate over pom seeds. Add another layer of pom seeds.
  6. Drizzle second layer of melted chocolate over pom seeds. Add more seeds to top.
  7. Finish each tin with a pinch of sea salt.
  8. Refrigerate for 1 hour.

BL Choc Pom. cups recipe

xo,

Lauren

In need of some more holiday dessert ideas? Take a peek at the BL Sweet Treats Page for some inspo.


Easy & Filling Breakfast…Banana Coconut Overnight Oats

I’m always one for a quick minimal prep breakfast so I can great straight to work {it seriously feels so good to love what I do that I want to jump on the computer before even eating 🙈}. I have been loving getting up a little earlier and starting my day off with something that will keep me full. I don’t by any means want to stuff myself early in the morning but I have been noticing I’m much more productive when working on a full stomach! I added this overnight oats recipe to my Instagram story 2 weeks ago and was getting a lot of questions on how to prepare it, how long can it last for etc. so I decided to add it to the blog as a permanent recipe as well!

Blissfully Lively Overnight Oats

The great thing about oats is they fill you up quickly so you only need a small helping to feel satisfied. Prepping a larger portion of these guys can last you a few days {up to 7} and what I love about oats the most is you can dress them up with any toppings you want. Bananas, cinnamon, brown sugar, nutmeg, berries, granola, etc! They’re the perfect base for whatever you’re craving.

Oats are the perfect whole grain, abundant in antioxidants, fiber, vitamins & minerals.They’re a good source of carbs and contain more proteins and fats than most grains. Oats also have anti-inflammatory affects & are seriously one of the most nutrient dense foods you can eat!

Overnight Oats Recipe

If you guys know one thing about me it’s that i’m pretty obsessed with eating whole real foods {and if you don’t you’ve got to check out the nutrition philo.}, and this breakfast is kind of the jackpot! A whole food {oats} enriched with other whole foods {milk/topping of choice, banana, cinnamon, & blueberries} makes for a pretty simple and healthy meal!

Blissfully Lively Banana Coconut Overnight Oats

Blissfully Lively Overnight oats

Ingredients

  • 1/2 cup old fashioned rolled oats
  •  1/3 cup greek yogurt
  • 2/3 cup milk {coconut, almond, etc.}
  • 1 tbsp. chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tbsp. maple syrup
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 chopped banana
  • 1/4 cup blueberries
  • handful unsweetened coconut shreds

Directions

  1. Whisk all ingredients together in medium sized bowl.
  2. spoon into jar with tight-fitting lid.
  3. Close and refrigerate for at least 4 hours {preferably overnight}.
  4. Top with more fruit/ unsweetened coconut before serving!

xo,

Lauren

Need more breakfast inspo? Check out the recipe for the Spinach Turkey Sausage Breakfast Frittatas!


Peanut Butter Protein Energy Bites

A little bit of energy is necessary on a Monday morning, or after a workout or even when you’re just craving some PB…Ok lets chalk it up to energy is necessary all the time and especially when you’re in a hurry! These little scrumptious bites are the perfect grab and go snack when you’re in a serious rush.

These guys pack a big punch in the nutrition department. The good fats/ protein from the peanut butter {7 grams to be exact}, the fiber from the chia seeds, the fiber from the flax seed {1 tbsp has 8 grams}, the protein & fiber from the oats & the little pinch of sweetness from the dark chocolate bits and unsweetened coconut flakes is just perfect. They can be taken up a notch too if you add a scoop of protein powder to the batter.

Blissfully Lively PB Energy Bites

I told you guys I was on an egg kick lately eating literally nothing but egg sandwiches or my egg frittatas every morning but recently {sadly} I have gotten a bit sick of them {that’s what happens when you over do it 😬}. I switched to incorporating a few hard boiled eggs, a grapefruit and 2 or 3 or these PB bites into my breakfast. SO delicious and doesn’t leave you feeling too full in the morning.

I realized recently that eating a huge breakfast that consists of a ton of carbs just doesn’t make me feel all that great so I have been trying to cut out the carbs {things such as french toast, pancakes, waffles, etc} and add in more protein from eggs, healthy fats {avocado or the PB Bites} and lots of fruit!

Ok, Happy Monday! & here is the recipe…

Peanut Butter Energy Bites

Bl Energy PB Bites

Ingredients

  • 1 cup Justins creamy all natural PB
  • 1/4 cup dark chocolate chips
  • 1 cup old fashioned rolled oats
  • 1/2 cup group flax seed
  • 2 tbsp honey
  • 1 tbsp unsweetened coconut flakes {loving coconut lately}

Directions

  1. Combine all 6 ingredients in a medium sized bowl. Stir.
  2. Place in fridge for 15-30 minutes to allow dough to harden a bit {makes them easier to roll}
  3. roll into bites and store in fridge for up to one week {trust me they won’t last that long anyway!}
  4. ENJOY!

blissfully lively peanut butter energy bites

xo,

Lauren

Headed to the grocery store to pick up some weekly goods? Take a peek at the BL Grocery Tips & grab the BL Grocery List to keep you on track.


Spinach Turkey Sausage Breakfast Frittatas

Bl Frittatas

Quick, bite sized & protein filled…I don’t think there’s an easier breakfast recipe. Breakfast frittatas are perfect for anyone on the go and not into making their first meal of the day, or even post workout meal.

I am a big lover of egg sandwiches, anyway, any day I LOVE THEM! but recently I have been eating a few too many…Egg sandwich overload. If you guys follow along on Instastories you have seen my obsession with them daily! and two weeks ago I finally realized I needed a new quick breakfast recipe. I decided to switch it up to breakfast frittatas, and here we are a new obsession that needs to be on the blog for all of you to enjoy.

breakfast frittatas

These little protein & veggie packed bites are the perfect first meal of the day. Filled with protein from the egg & turkey sausage, add in some dairy from the cheese and a shit ton of vegetables ( I used spinach, onion, tomato,& avocado) you can add any fav. veggies! I eat 3 per morning with a half of grapefruit and half a wholewheat english muffin with a bit of natural PB. Perfectly balanced with proteins, veggies, dairy, fruits, good fats, and whole grains! Oh and a huge glass of water!

I hope these make for quick delightful mornings and start your day of right!

Blissfully Lively Breakfast Frittatas

Turkey Spinach Frittatas

Ingredients:

  • 10 whole eggs
  • 1/2 yellow onion, chopped
  • 1 tbsp. olive oil
  • 1 package of organic turkey sausage
  • 1 whole tomato, diced
  • 3 cups spinach
  • 1 whole avocado, diced
  • 1/4  cup shredded cheddar
  • Salt & pepper to taste

Directions:

  1. Chop onion and add to a pan on medium high heat with olive oil.
  2. Cook onion until browned. Add in Spinach slowly, one cup at a time. Cook for another minute or so until spinach is all combined. Set aside.
  3. Add sausage to separate pan on Medium High heat, cook until browned on outside and fully cooked through in center.
  4. Pull off of stove and cut up into bite sized pieces.
  5. Preheat oven to 350 degrees.
  6. In medium sized bowl add eggs, and mix until combined.
  7. Chop tomato & avocado (veggies of choice) & add in to egg mixture.
  8. Add in chopped sausage and spinach mixture, stir to combine.
  9. Grease muffin tins with coconut oil.
  10. Divide mixture into 2 muffin tin pans evenly {tip: mixture comes out super fast so be really slow as you begin pouring it}.
  11. Cook on 350 degree for 20 minutes.
  12. ENJOY! {can be stored in tupperware up to 5-7 days after cooking, also delicious reheated!}

Xo,

Lauren

If you guys are in the reading mood and want to learn a little more about the BL Journey/ me take a peek at my interview with Lasell’s college blog Polished.


Vanilla Chai Spiced Cheesecake

BL Chai Cheesecake Recipe

If I had to pick one dessert, well I hope I never have to pick one dessert cause #foodie! BUT if I ever had to it would most definitely be a hard decision between cookies and cheesecake. Well for this recipe I morphed the two together into the most delicious thick and fluffy cheesecake with a crunchy and gingery crust.

So i’m just going to come right out and say it. Cheesecake is by no means good for you. Preparing it made me a bit appalled at how much dairy and sugar goes into the recipe, but thank goodness it is only something I have once a year! Everything in moderation!

This recipe is inspired but yet another one of my favorites, Chai lattes. I love the subtle spice, but power of vanilla that Chai lattes have and their creamy richness that I had to add chai spice into this cheesecake. It is vanilla chai flavored and boasts a crunchy gingersnap crust that is out of this world. Ok enough, I’m drooling over here time to get to the recipe! I hope this makes its way on to your Thanksgiving table, and if it does tag me on Instagram @blissfullylively

BL-Chai-Cheesecake-Recipe

Ingredients:

For Crust:

  • 1 1/2 cups gingersnap cookies, ground (about 1 16 oz. bag)
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For Chai Spice Blend:

  • 1 tbsp. ground cardamom
  • 1 tbsp. ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cloves

For Filling:

  • 5 (8 oz) cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 3 tbsp all purpose flour
  • 3 tbsp chai spice blend
  • 1/4 tsp salt
  • 5 large eggs
  • 2 large egg yolks

Directions:

For Crust:

  1. Preheat oven to 350 degrees.
  2. Place cookies in food processor.
  3. Blend until cookies are fine crumbs.
  4. Pour cookie crumbs into medium sized bowl.
  5. Stir together cookie crumbs, melted butter & sugar.
  6. Press in the bottom and 1 inch up the side of a spring form pan.
  7. Bake 6-8 minutes

For Filling:

  1. In a large mixing bowl beat cream cheese until soft and creamy, add sugar, flour, chai spice blend, salt & eggs.
  2. Beat until all ingredients are whipped and silky.
  3. Pour into baked crust.
  4. Bake 55-60 minutes.
  5. Let rest on counter to cool 1 hour.
  6. Cover and place in fridge to cool over night.
  7. Sprinkle rest of chai spice blend on top of cheesecake.
  8. ENJOY!

Xo,

Lauren

If you’re in need of a sweet & savory side dish take a peek at the Bourbon Maple Sweet Potatoes!


Maple Bourbon Sweet Potatoes

Blissfully Lively Sweet Potatoes Ingredients

YOU GUYS!

It’s Thanksgiving week…if you know me you know i’m a huge foodie and get outrageously excited for eating all the things with all the friends/ family. So you know what that means, a shit ton of recipes are going to make their way on to the blog this week! Well by shit ton I mean 3 and by 3 I mean the best 3 recipes that you should have at your Thanksgiving table other than turkey!

If you subscribe to the email newsletter {shameless plug} then you would already know what recipes i’m going to be crafting up this week and when to tune in…but if you don’t then here they are cause I don’t want to exclude anyone from the goods!

Wednesday: Vanilla Chai Spiced Cheesecake Pie

Thursday: Cranberry Balsamic Brussel Sprouts

Friday: Leftovers Stir Fry Recipe

I will also be posting a pre thanksgiving bootcamp workout for anyone looking to get in a good sweat before the big day of indulging and socializing with fam/ friends. This workout will be mimicking a bootcamp style class with me instructing a few ladies {and you guys} with fun upbeat jams in the back and motivating/ pushing you to complete one more burpee! This will be a circuit style class and will be posted on the blog at 6am Thanksgiving day. It will also be on Facebook and Instagram. So grab those weights and head to an open space in your house or your local gym and press play!

Ok now that i’ve updated you all on BL weekly happenings lets get straight to this delicious sweet potato recipe. Mashed sweet potatoes are my first and biggest thing that takes up my plate on Thanksgiving day so I knew I had to do a post on it but I wanted to switch it up a bit giving this post a twist with the sliced sweet potatoes instead of mashed, and the maple bourbon drizzle. So gooey and delicious your guests will most definitely come back for seconds and even thirds so make more than you would think!

Blissfully Lively Bourbon Maple Sweet Potatoes

Blissfully Lively Sweet Potatoes

Ingredients:

  • 3 lbs sweet potatoes
  • 1/2 cup maple syrup
  • 1/4 tsp all spice
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp cornstarch
  • 1 tsp nutmeg
  • 1/2 cup walnuts
  • 4 tbsp. butter
  • 1/2 cup bourbon

Blissfully Lively Maple Sweet Potatoes

Directions:

  1. Preheat oven to 350 degrees
  2. In small bowl whisk together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Add cornstarch gradually and stir until mixture reaches a saucey consistence or thickens a bit.
  3. Cut the ends off of the sweet potatoes and cut into slices about 1/2 inch thick. Place sweet potato slices into large bowl and toss with half the maple bourbon mixture.
  4. Add slices into a baking dish, lining up in rows.
  5. Pour remaining bourbon mixture over potatoes in dish.
  6. Place dish in oven and bake for 45 minutes.
  7. While potatoes are baking mix together the rest of the maple glaze add in tablespoon more maple syrup and walnuts. Mix until combined.
  8. After 45 minutes of the sweet potatoes cooking pour the rest of the maple bourbon mix over potatoes and continue to cook for 15-30 minutes. Until potatoes are tender!
  9. ENJOY!

Xo,

Lauren


Enchilada Chicken & Rice

I have been on a serious Mexican food kick lately. Taco Tuesday has become a staple in our house, & i’m not complaining one bit. Tacos are so easy to prepare and leave delicious left overs for lunch/ dinner meals. Also they give you just enough protein from the meat of choice, greens from the lettuce topping, good fats from guacamole or avocado, & a perfect helping of starch from the beans/ rice.

But! sometimes i’m just not feeling like preparing all of the taco sides, beans & rice so I thought of an easy way to cook up my favorite spicy food while I essentially did nothing, & let this delicious dinner cook. Crockpot Enchilada Chicken & Rice.

You throw the beans, chicken, salsa, tomatoes, & seasonings into one pot and they cook right up basically leaving you with a preprepared taco bowl ready for you. Top with cheese and some avo. and you’re set!

Spicy, filling & makes lots of left overs…Perfect.

As you guys know if you watch my Instagram story or follow me I entered into a recipe challenge through Progressive Nectar and The Marinate Community. It has been such a cool experience so far.

You pay an entrance fee of $35 and they send you specific ingredients they have chosen for all of the entrants (food bloggers specifically). Every person has the same ingredients that are split into 4 different weeks and 4 different categories & each week is a competition between the bloggers to see who can create the best recipe out of the ingredients provided.

So let me break it down. Week ones category was Family and the ingredients were bean soup blend, maple water & dried red chili peppers. Which I used to create this Enchilada Chicken & Rice recipe!

Week two’s category is Diversity and the ingredients are black and white rice blend, rice noodles & rice paper.

Week three’s category is Community and the ingredients are tapioca starch, Jackson’s Honest Chips & a spice pouch.

Finally week four’s category is Love and the ingredients are dark chocolate powder, jalapeño lime salt & walnuts.

How fun does that sound! Also super exciting my recipe for week 1 was chosen as the winner!! So thank you to everyone that liked my recipe on Progressive Nectars Instagram & stay tuned for the recipes to follow!

Blissfully Lively Enchilada Chicken & Rice Recipe

Enchilada chicken recipe
Ingredients:
  • 1 lb Boneless skinless chicken thighs
  • 1 bag of bean soup blend
  • 1 bottle of Maple Water
  • 4 whole dried red chili peppers
  • 1 can black beans, drained & rinsed
  • 1 can sweet corn, drained & rinsed
  • 1 can fire roasted tomatoes, drained & rinsed
  • 1 can enchilada sauce
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 cup of jasmine rice
Directions:
  1. Pour dried beans into pot, add water just an inch above line of beans.
  2. Cook on medium high heat until boiling. Once boiling turn heat to low and simmer for 1-3 hours, until beans are tender.
  3. When beans are tender take off stove, strain and rinse. Set aside.
  4. In small bowl mix together the chili powder, garlic powder, cayenne pepper, garlic salt, oregano & cumin to create the seasoning mix.
  5. Cut chicken thighs into 1 inch squares. Spray crockpot with coconut oil and place chicken inside.
  6. Add in corn, black beans, tomatoes, maple water, chili peppers & seasoning mix.
  7. Add in 1 can enchilada sauce.
  8. Stir to combine.
  9. Cook on high heat for 4 hours or low heat for 8 hours.
  10. Once done stir in bean soup blend.
  11. Cook jasmine rice according to directions on package.
To serve: 
Place 1/2 cup of cooked Jasmine rice in bottom of bowl. Top with 1/2 cup enchilada chicken. Top with shredded Monterey jack cheese,scallions & sliced avocado.
xo,
Lauren
Looking for some more crockpot recipes? Check out my quick & easy Pot Roast recipe!


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