Now we're going to talk about some recipes
that fit within The Whole30 for the first month.
Yes, exactly. For that 30 days.
Yes, exactly.
Great, so take it away.
These are the kind of dishes you could serve to company
on any weeknight and nobody would say
that's diet food. Nobody would know.
So, again slow cooker, this is a really delicious,
easy, easy meal.
You're gonna dump everything into the slow cooker at once.
So we've got roasted red peppers,
we've got some sliced olive, sliced onion,
and I like using sweet onion,
but you can use regular.
Little garlic. Yup, some garlic.
Okay.
And then we've got either a garlic and herb spice or
like a Greek seasoning which I really like.
Little salt and pepper. Salt and pepper.
You've got some chicken broth,
some bone broth-- Or stock or bone broth.
Or any Whole30 approved bone broth.
Yup, you can even make your own.
And then we're going to add our chicken.
This is what I like so much about slow cooking,
is you just like, I'm just going to dump it all in,
this is how I do it at home. Dump and stir.
It's not that pretty.
Yeah, you just dump it all in.
And we are just going to cover and then
cook four hours on low or two hours on high.
This is really quick and easy.
But what I really like is after it's plated,
you're going to add a few ingredients that
are going to give it a ton of flavor.
So, I can actually grate this to give you a little
lemon zest ahead of time. Grate the lemon zest in.
So lemon zest, which is kind of a magical hidden
ingredient and it adds so much flavor to the dish.
If you want to pull that out, that would be amazing.
Essential oils and that great fresh citrusy aroma.
And then we're gonna top with some of these
Kalamata olives and--
Parsley and take some juice. A little more of
the parsley, and yes, I would love to add the juice,
we've got some of the peppers and onions.
And this is a delicious dish,
I might serve it with some asparagus,
maybe some cauliflower rice, or even a mashed potato.
I would even take some of that lemon zest
and go right over the asparagus.
The whole thing.
Lovely.
Okay, so here we've got this delicious really hearty dish.
We are gonna do some, I have long arms,
we're gonna do some broth, and we're gonna grate
some more garlic if you don't mind, into the bottom.
Then I've got these sweet potatoes
and I just have them, I'm gonna leave the skin on 'em,
you don't have to do any other prep whatsoever.
Awesome.
These are gonna go in the bottom of the slow cooker
with the broth and the garlic,
and you're gonna put them cut side down.
We are gonna deal with the skins on these later.
Now we've got some chicken thighs.
We're gonna throw a layer of chicken thigh in,
and then there's gonna be some salt, pepper,
and thyme kind of sprinkled over one layer.
If you could do that as I add these in.
And then we're just gonna repeat.
So we've got salt, pepper, and thyme.
I'm gonna throw another layer of chicken in,
we're gonna do salt, pepper, and thyme.
I don't know about you, but I rarely
use measuring cups,
like measuring spoons-- Oh, never. It's too uptight.
For stuff like this. Totally, yeah.
So we've got the salt, pepper, thyme,
and then we're gonna add some sliced mushroom
and some sliced red onion. Red onion?
Throw it right in, and then,
did I already add the broth? You've got your stock
already in there. Pop the lid on this guy.
You are gonna pop the lid.
This is gonna be six to seven hours on low,
or like three, three and a half on high.
And then, this is fantastic.
So what you're gonna end up doing
is you're gonna take the chicken
and the mushroom and the onion out,
the sweet potato you're gonna take the skin off,
throw it in a bowl, you're gonna add
a little bit of coconut oil, and some salt and pepper,
and kind of mash it all up.
Mash this guy here.
Yeah. And I would probably put--
But there was no oil or fat of any kind
in either of these.
No, nope, exactly. In the base dish.
You can kind of do your added fat in the sweet potato,
exactly as much as you want.
You could even use a clarified butter or ghee
if you wanted to.
And you would do a side of that sweet potato--
But not olive oil in your potatoes?
Oh yeah you could do olive oil too, of course.
Anything you like, I think it would all taste good.
After you've got that all mashed,
what I really love about this is I've got some
precooked crispy bacon,
So I'm gonna throw-- Bacon bits.
Some crispy bacon over the top.
I like using bacon as a condiment on The Whole30,
not like a protein source.
I've got some fresh thyme there,
and if you add some sweet potato--
Do we scoop this right alongside?
That's exactly what I would do, yeah.
Or you could even do the-- Grab a spoon
and get it in there,
or do the sweet potato even underneath.
You could do the sweet potato underneath.
But I think on the side, 'cause you still
have to cut through the chicken, though.
Yeah, you do. And what I also like
to do is add some of the juice from this dish,
because the mushrooms and the bacon,
I know, it looks so good, right?
Especially for fall.
(audience applauds)
Like a nice little umami flavor.
Very autumnal, right? Gorgeous.
Remember, half the book is Instant Pot, too,
if you have one of those,
'cause it's another trend that's sweeping the country.
Everybody gets to go home and give it a try.
Everybody's going home with The Whole30 Slow Cooker.
So generous of you. Thank you so much.
Thank you.
Grab a snack and come on back.
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