Slow Cooker Paleo Salsa Verde Chicken Tacos

One thing I try to keep in mind when shopping or preparing food is the number of ingredients and what type of ingredients are listed on the items I purchase at the store.  I have really tried in the past 7 years to simplify my food and really focus on simple ingredients and the most natural possible.  Most of this blog is vegan and vegetarian and I’ve really had to try to incorporate more paleo recipes as my husband is very gracious and eats vegan and vegetarian with me at times but really prefers a chicken or meat dish of some sort.  Its really been fun trying to find recipes he also enjoys as his palette is a bit different than mine.

You have to be creative and when you have a spouse or a family and you really have to try to incorporate so many different food preferences into one meal but also not over complicate as nobody has time for that.  Although I do not eat chicken I do buy hormone free, organic chicken and beef no matter what.  I gave up chicken and meat over 15 years ago because I just couldn’t stand  the amount of hormones that were pumped into meat and they way it was processed.  That being said, its a personal choice and by no means do I expect everyone to live by those same rules and extremes.  Hence why I accommodate my hubby since he is very tolerate and very accommodating of what I eat.  Don’t get me wrong, in no way is he demanding I make him meat.  If I make a vegan/vegetarian dish and he wants meat he will make his own if he feels he needs it.  We are a team and both want each other to eat what is filling and desired.  We do both however eat very healthy.  He and I both don’t eat processed foods and we limit our carb and sugar intake.  We only eat whole grain carbs if any, never refined.  I do really enjoy making paleo carb substitutions and now in 2017 there are SO many ways to get creative with all natural paleo ingredients.

Today I made these Salsa Verde Chicken tacos, which I’ve made in the past from a recipe that I found on Pinterest.  I’ve tailored this to have my own creative flare and also made the taco shells from scratch, paleo of course and hubby likes it so much he had a couple servings!  That’s when I know the meal has passed the test!

When I have time, I really prefer to use a crock pot and this recipe is one that is so much better after simmering in a crock pot for 4-5 hours.  The juices just marinate and the taste is so much more flavorful.

Ingredients:

Salsa Verde Chicken Taco Meat

  • 3-4 large chicken breasts
  • 1 cup organic salsa verde
  • 2 tbsp coconut oil
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp Spiceologist Chili Margarita seasoning
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • *Hot sauce and cayenne pepper to add a bit more spice!

Coconut Flour Tortillas:

  • 1/2 cup coconut flour
  • 1/16 baking powder
  • 3 egg whites + 2 eggs
  • 1 tbsp coconut oil or olive oil
  • 1/2 cup almond milk
  • 1 cup warm water (stir to make sure consistency is not chunky and a bit runny to ensure you can spread in the pan)  Add more warm water if you feel its still too thick.

Directions:

Step 1:

place 4 chicken breasts at bottom of slow cooker.  Add all ingredients from above (except for hot sauce and cayenne) and cook on high for 3-4 hours.  If you want it to simmer a bit longer you can add another hour.  I actually left these on high for about 5 hours.  Otherwise, you can cook on low for 6-8 hours.

Step 2:

After chicken has simmered for 3-4 hours take two large forks and begin to shred the chicken while in the crock pot.  Once its thoroughly shredded mix and make sure its marinating well in the juices.  Add in your hot sauce or additional spices if preferred.  I added in more chili powder and cayenne pepper because my hubby likes it really spicy.  Let simmer for another hour or two if you have the time.

Step 3:

While waiting on that final hour for the chicken to marinate you can prepare your tortillas or have them prepared ahead of time.  Keep in mind these take time to cool so you want to start them at least 30-45 min before you are ready to serve to also leave room for error.  These tortillas took some perfecting so give yourself time!

Start by mixing all the above ingredients for the tortillas into a bowl.  Use a whisk to ensure the mixture is smooth and not lumpy.  Heat a pan on the stove top on medium and use grapeseed/olive or coconut oil to ensure the tortilla doesn’t stick and also helps to form the edges.

Pour in about 1/4 cup of the mixture and immediately pick up the pan and circle the pan so the mixture smooths out over the surface of the pan.  Set back on the stove and let simmer for about 1-2 minutes or until the top starts to form bubbles.  Start by edging the tortilla with a flat spatula.  Once it isn’t sticking and edges start to come up place the spatula directly underneath the tortilla and flip very quickly!  I try to use the pan to quickly flip but it may take a few trials to get it!

Let the opposite side saute for about 1 minute and take the pan off the heat and very carefully slide the tortilla out of the pan on to parchment paper to cool.  Let cool for at least 15-20 minutes before serving.

 

Once you have the cooled tortillas take approx 1/3 cup of the shredded taco meat and serve on each individual shell.  Top with your favorite toppings.

Recipe makes approx 6-10 tacos depending on the serving size.

Finished tacos

 

7 tips to be a hydrated and healthy traveler

Staying hydrated and healthy can be a challenge in our daily lives, let alone while traveling. Whether you are taking a long haul flight across the world, hopping your next business flight or heading on a weekend getaway – you need to follow a few simple tips to stay hydrated and healthy.  These are my go to rules for flying the friendly, and sometimes not so friendly skies.

Hydrate

1.) Water, water and more water.  Grab your water bottle before boarding to ensure you can stay hydrated in flight.  To reduce waste and cut costs on expensive water bottles at the airport you can take your own empty bottle and refill at the numerous water bottle stations available. It’s nice to have something with you at all times because the minute you start to feel thirsty, you are already dehydrated.  If you don’t plan to bring water, try to at least drink 8-12 ounces prior to flight.  However, don’t plan on the mini sips of water provided on the plane. Water in flight is barely enough to wet your whistle, let alone provide sufficient hydration.  Come prepared.

 

2.) Get your sleep.  Yeah you can get a mini snooze on the plane however that barely warrants sufficient sleep.  And what if you are lucky enough to be seated next to a chatty Cathy or a crying baby?  Your sleep time is over before it began.  So, do yourself a favor and get a good night’s sleep before jumping that flight or hit the hay a little earlier that night if possible.  Your skin will thank you.

 

 

Moisture

3.) MOISTURIZE.  There’s no such thing as over doing it.  To prep my skin before flight, I use an anti-aging serum, moisturizer and I also bring along a tube of ARTISTRY CC cream because is moisturizing and provides a light coverage.  Keep the makeup light and use extra moisturizer.  More on this topic to come….

 

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4.) Ease of up on the in-flight makeup.  I get you want to look good if you are heading to a meeting shortly after arrival, but use a good moisturizer as a base and avoid a heavy makeup or powder.  You can always add makeup once you land.  Keep it clean and your skin will return the favor.  I keep mascara, lip gloss, and ARTISTRY cc cream in my bag at all times.

 

 

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5.) Pass up the processed.  I know airports are carb and sugar haven’s but that doesn’t mean you need to subject your body to the destructive properties of such foods.  At the very least, reach for fresh ingredients like a piece of fruit.  I typically make and bring my own snacks, but no matter what airport you are flying to, you can find a banana, apple or orange.  Now fruit may not be your first choice but trust me the fiber will help the flying bloat and you will thank me for passing up the bloat inducing bagel.  Trust me, this is something you won’t regret.  Opt for fruit and grab yourself a plain yogurt or oats to go and your tummy and skin will thank you.

am 4556.) Lay off the coffee.  We all reach for the caffeine when traveling, especially for those early flights!  It get it.  Caffeine is necessary when you are up at 3:50am to catch a 6am flight.  I do early flights regularly where my eyes are still puffy and my brain isn’t yet functioning.  However, if you are going to do coffee, drink at least 8oz of water to compensate for the dehydration your body will experience.   Try to limit coffee and maybe try to drink tea, a green juice, pop a B12 vitamin or grab an XS Energy drink to help combat the morning haze for those early flights.

HAnds7.) Keep it clean.  Wash your hands!  I’m not a huge fan of antibacterial sanitizers but at the very least give your hands a thorough wash with warm water and soap for at least 20 seconds to kill germs that can lead to infections.  Laying your head on a germ infested pillow or blanket on top of being exposed to so many people keep your hands clean.  Not only will it help you stay healthy but if you touch your face you avoid spreading the germs to your skin.