Hey there! Hope your week’s off to a great start. Here’s another edition of a day of eats, where I provide a recap of what I ate in a day. Plus read on for my favorite crockpot dessert – yes, made in the crockpot! Ah-mazing.
Rise and shine (5:20 am)
Coffee and water. Honestly, I still struggle with drinking water first thing in the morning, but I managed to do it this time. I put cinnamon and a few tablespoons of coconut milk in my coffee.
Breakfast (7:15 am)
Chocolate chia seed pudding that I made the night before. I added coconut flakes, a handful of cashews, and a heaping tablespoon of peanut butter before eating. It was delicious!
Snack (10:30 am)
A few handfuls of pumpkin seeds and sunflower seeds and a La Croix (pineapple-strawberry). I also ate a banana (not shown).
Lunch (11:30 am)
I had leftover turkey cutlets, steamed broccoli, olives, roasted sweet potato wedges, and a few scoops of guacamole. This looks like a small serving, but it’s a pretty deep dish. It definitely filled me up.
Snack (2:oo pm)
A handful of sliced strawberries, chopped dates, cashews, a some dark chocolate. Scoop of almond butter on the side.
Dinner (5:45 pm)
Crockpot chicken thighs with veggies. I chopped up carrots, celery, onion, and garlic and tossed that over chicken thighs. Threw in some frozen corn and covered it with chicken broth, a few tablespoons of olive oil and some spices. It cooked for about 6 hours. SO good! I also devoured a whole bowl of plantain chips and guacamole (<–dangerous combination).
Evening snack (7:45 pm)
I had some of this delicious goodness! #notpaleo #notsorry
Speaking of deliciousness, these crockpot chocolate chip cookies by Food, Faith, and Fitness are crazy good. Slow cooking chocolate chip cookies may be the best idea ever. Your house smells amazing!
The only way to make these even better is to top it with a small scoop of coconut milk ice cream. Right?
Paleo cookies with chocolate chips – by Food, Faith, and Fitness
- 1/4 cup coconut oil, melted
- 1 cup coconut sugar ( I cut mine down to 3/4 cup)
- 1 large egg white
- 1/2 tsp vanilla extract
- 1 1/2 cups almond meal/flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips (I use Enjoy Life)
- Line a 5 quart crockpot with parchment paper and rub with coconut oil. Set aside.
- In a large bowl, beat together the melted coconut oil and coconut sugar. Add in the egg white and vanilla extract and beat until well combined.
- Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips.
- Transfer the dough into the crockpot and press down evenly. It can be a little tricky with the parchment paper.
- Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 – 2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled.
- Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the crockpot and transfer to a rack to cool completely.
- Once cooled, cut and DEVOUR.
I’ll leave you here to dream about these heavenly bars…
Have you ever made a dessert in the crockpot?