I’m in the middle of reading a book called The Starch Solution — it’s basically the theory of forks over knives and was recommended to me by a friend who is alleviating symptoms of MS through diet. The basic concept is vegan with lots of whole grains and carbs, carbs, carbs with very few high protein foods. History really supports such diets but my mind races with thoughts of GMO’s and similar “issues” in the food world.
Even as a dietitian, there’s always something to learn, a new perspective to consider, and something changing in the nutrition world. Are eggs “healthy” this week, or…? Kidding, kidding.
I was explaining to Mr. P this past weekend as I prepped lunch stuff how my lunches have changed since changing jobs. Without a doubt, I’m eating more vegetables than I was when I was running the hospital’s kitchen and cafeteria. Fact: when there’s an abundance of (free) food and various different foods at that, it’s very difficult to always make the healthiest of choices. Simply put: out of sight, out of mind!
Taking my lunch – more effort, higher nutritional value. I’m still getting used to packing my little lunch bag every day, but I’ve surely started to waste less and eat more fruits and vegetables. All good things.
With the whole forks over knives concept, I can fair pretty well with no effort or major diet overhauls. I would certainly miss chicken (and seafood). I would also miss my crock pot. While there are certainly recipes that are not meat-based for the crock pot…it is best suited for meat, especially lean meats that are best prepared with a low and slow heat concept.
This recipe has a unique ingredient list and a very simple preparation. I was able to jet home on my lunch break and throw it in the crock pot for a late dinner that night. It can also be prepped ahead of time and can cook for longer than 8 hours with no issues (always good for those longer work days). Great flavor and perfect to serve on a tortilla, as is!
- 3 lbs boneless, skinless chicken breasts
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup water
- ¼ cup almonds
- ¼ cup raisins
- 2 Tbsp unsweetened cocoa
- 1 Tbsp ground cumin
- 2 Tbsp tomato paste
- 2 chipotle chiles, canned in adobo sauce
- 1 Tbsp adobo sauce
- 1 tsp ground cinnamon
- 4 garlic cloves, crushed
- 1 small onion, roughly chopped
- Place chicken in the slow cooker and sprinkle with salt and pepper.
- Place ¼ cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken.
- Cover and cook on low for 8-10 hours or until chicken is tender. Remove chicken from slow cooker and shred between two forks; toss with desired amount of mole reserved in the crock pot.