Breakfast was a repeat, so I used the same picture 😉 Chorizo and sweet potato hash is good any time of day, but for some reason I really love it for breakfast.
Lunch was my take on chicken tagine, cooked in the slow cooker. Just throw all of the following in the slow cooker on low for 6-8 hours:
4 lbs boneless skinless chicken thighs
2 cups carrots, baby or chunks
1 cup diced onions
1 cup chicken broth
1 cup dried apricots
1 cup raisins
3 tsp cinnamon
1 tsp cumin
1 tsp ground ginger
1 tsp paprika
1/2 tsp ground cloves
Salt to taste
Next time I think I’ll go with a little less clove. It was good, but I’m not a big fan of cloves, so think it will be better without. Also please note I love cinnamon, so if 3 tsp sounds like a lot, it might be for everyone but me 🙂
Dinner was leftover Old Bay chicken, asparagus with garlic cooked in ghee, and some grape tomatoes. I had some kombucha with dinner, too, because I was getting a little tired of water.
After dinner I had dates and macadamia nuts for “dessert,” which is that snacking thing I have to work on. Don’t think I was hungry, but I was definitely stuffed afterwards.