Our Top 5 Crockpot Recipes!

It's the time of year when everyone wants to dust off the crockpot to make soups and chili! We do the same thing. Some of our favorite (and most popular) recipes are crockpot recipes! We wanted to share with you our top 5 most popular crockpot recipes (in order of popularity). Also, be sure to follow us on Pinterest - we just added a new fall board!

1. Salsa Chicken

P.S. We have a {Revamped} Salsa Chicken recipe too!

2. Italian Stallion Crockpot Chicken

3. Black Bean & Sweet Potato Turkey Chili

4. Apple Cinnamon Steel Cut Oats

5. Chicken Tortilla Soup

Visit our Slow Cooker/Crockpot page for more recipes! Have some leftover chili? Make these easy Chili Smothered Baked Sweet Potatoes!

Which recipe is your favorite?

- Whitney

Pumpkin Spice Pancakes

Don't let the quinoa throw you off - it makes these pancakes delicious! Don't have any quinoa? Don't worry! You can still make them, you just might have to add extra oat flour or rolled oats. These smell and taste like fall!

PUMPKIN SPICE PANCAKES

Recipe adapted from Whole Foods Pumpkin Spice Pancakes

Ingredients: 

• 1 cup plus 2 tablespoons gluten free oat flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 cup unsweetened vanilla almond milk
• 1 cup pumpkin (not pumpkin pie filling – pure pumpkin)
• 1 organic egg
• 3/4 cup cooked quinoa
• 1 Tbsp coconut oil, melted
• 1 Tbsp unsweetened organic applesauce
• 2 small scoops stevia

Directions:

1. Cook one cup of quinoa according to directions on package. 

2. In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients, stir until combined. Stir in quinoa. Set batter aside.

3. Heat skillet (we lightly coat with coconut oil) and once skillet is warm add batter in 1/4 cup increments. Repeat until all batter is used.

4. Heat pancake until browned on one side. Flip and heat the other side.

Makes 4 Servings.

Macros (per serving):

• Calories - 261
• Protein - 10 g
• Carbs - 36 g
• Fat - 9 g
• Sugar - 4 g
• Fiber - 6 g
• Enjoy!

- Scott and Whitney

Healthy Pumpkin Banana Bread

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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