Chicken and Kale Crockpot Soup

Fall weather always reminds me to bring out one of my favorite kitchen gadgets - the slow cooker! Honestly, if you don't have a CrockPot, you are missing out! Slow cookers are so easy and because the food is cooked at a slower, more even temperature for a longer period of time (usually), you don't lose key nutrients that you might with a higher heat. We hope you enjoy this recipe - it was the perfect chicken soup for our chilly Georgia weather this weekend!

Chicken & Kale CrockPot Soup

Ingredients:

• 2 split chicken breasts, skin on
• 16 oz low-sodium, organic chicken broth
• 2 c water
• 1 lbs frozen green beans
• 1 c carrots, sliced
• 1 sweet onion, diced
• 1 TBSP garlic powder
• 1 TBSP onion powder
• 1 TBSP sea salt
• 3 c kale, broken into 2-3" pieces (can be done by hand)

Directions:  

1. Wash and pat dry split chicken breasts and prepare vegetables accordingly.

2. Place all ingredients (except kale) in a large slow cooker and cook on low for approximately 8 hours or 4 hours on high.

3. With heat still on, remove CrockPot lid (Be careful!) and remove and discard the skin from the chicken breasts.

4. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Discard bones and return chicken to CrockPot.  

5. Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high.

Gluten Free Paleo Breakfast Biscuits

Every once in a while, living in the South entices me to want to eat biscuits, slathered with butter. We all know that I just can't let that happen! Unless... they are GLUTEN FREE, EAT CLEAN biscuits! Yay!  This recipe, also considered Paleo, was the result of such craving the other morning. I hope you enjoy!

Eat Clean Recipe: Gluten Free Paleo Breakfast Biscuits

Recipe Adapted from Cook Eat Paleo's Easy Paleo Biscuits

Ingredients:

• 3 c almond flour 
• 1 tsp baking soda
• pinch sea salt

---

• 2 eggs, white and yolk
• 1 TBSP apple cider vinegar
• 1 TBSP raw, local honey

Directions:

1. Preheat oven to 325 degrees F.

2. Mix dry ingredients together in a large bowl. Form a well add in wet ingredients. Mix thoroughly.

3. Line a baking sheet with parchment paper.

4. Using your hands, roll and pat out biscuits and place them on the parchment paper on the baking sheet. 

5. Bake biscuits for approximately 20 minutes, until lightly browned.

Feel free to add "toppings" to these biscuits. Here are a few of our ideas - please leave your ideas in the comment field below. We would LOVE to hear them!

• Pureed fruit
• Organic butter
• Peanut butter, almond butter or Sunbutter
• Eggs

Healthy Pumpkin Banana Bread

Want a FREE Dessert & Treat eCookbook?

Join our newsletter and instantly get your copy of our favorite dessert and treat recipes like Clean Eating Cookie Dough and Oatmeal Cinnamon Raisin Cookies! Click here to join now.

Note: We're on Snapchat! You can find us under hesheeatclean. We will be posting more of our meals, workouts, and money saving tips! Also, follow us on Instagram, Facebook, Pinterest, and Twitter!

---

Our Banana Bread and Banana Muffins are 2 very popular recipes and since it's fall we decided we would add a little pumpkin flavor to them! I'll be honest, I'm not a huge pumpkin fan but I like to create recipes that our readers enjoy so I suck it up and use pumpkin to experiment! Well, I actually loved the way this bread turned out! You must give it a try...pumpkin lovers AND non-pumpkin Lovers!

Eat Clean, Healthy Pumpkin Banana Bread

Ingredients:

Dry Ingredients:

• 1 cup Gluten Free Oat Flour
• 1/2 cup Gluten Free Rolled Oats or Old Fashioned Oats
• 1/4 cup Stevia in the Raw
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Cinnamon
• 1/4 tsp Pumpkin Pie Spice
• Pinch Sea Salt

Wet Ingredients:

• 2 Small Bananas, mashed (approx 1 cup)
• 1/2 cup Pumpkin (pure pumpkin, not pumpkin pie filling - we buy the Trader Joes Organic Canned Pumpkin)
• 2 Egg Whites
• 1/2 cup Unsweetened Vanilla Almond Milk
• 1 Tbsp Coconut Oil, melted

Directions:

1. Preheat oven to 350 degrees.

2. Coat bread pan with olive oil.

3. Mix dry ingredients together in a large bowl. Mix wet ingredients together in a small bowl.

4. Add wet ingredients to dry ingredients. The mixture will be lumpy - do not over stir.

5. Spoon mixture into loaf pan and make for 40-45 minutes.

6. Let bread cool 10-15 minutes before cutting. Cut into 8 slices.

Macros (per slice - makes 8 slices):

• Calories: 137
• Protein: 5 g
• Carbs: 21 g
• Fat: 4 g
• Sugar: 4 g
• Fiber: 3 g
• Enjoy!

- Whitney