CREOLE CHICKEN STEW

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 cups green bell pepper, chopped
• 6 cloves garlic, chopped
• 1 6-ounce can organic tomato paste
• 2 15-ounce cans organic chopped tomatoes
• 1 cup low sodium chicken broth
• 2 teaspoons Cajun seasoning
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 pounds skinless, boneless chicken thighs
• fresh chopped parsley and chopped scallions, for serving
• hot sauce, if desired

DIRECTIONS:

1. Heat oil in a large skillet and add onion, celery, bell pepper, and garlic; saute on medium heat 5-7 minutes, until fragrant.
2. Add tomato paste and mix into vegetables; cook 2 minutes.
3. Spoon vegetables into slow cooker.
4. Add chopped tomatoes, chicken broth, Cajun seasoning, pepper, bay leaves and thyme.
5. Stir ingredients together to mix well.
6. Submerge chicken thighs in sauce.
7. Cover and cook on low for 4 hours.

Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-creole-chicken-stew/#ixzz3YHnzohVr 
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Chocolate Chewie Granola bars

Ingredients

• 2/3 cup maple syrup
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1/2 tsp. sea salt
• 1/4 cup cocoa powder
• 1 1/2 tsp. vanilla
• 2 cups quick oats
• 1/2 cup slivered almonds
• 1/2 cup puffed brown rice cereal
• 2 tbsp. chia seeds

Instructions

1. Line a 9x9 dish with parchment, lightly grease the paper and set aside
2. In a large sauce pan over medium low heat, melt together the maple syrup, almond butter, coconut sugar and sea salt, stirring until smooth and liquidy
3. Remove from heat and stir in the cocoa powder, mixing until lump-free
4. Stir in the vanilla, then the oats, 1/2 cup at a time. It gets very hard to mix but that means they will hold together well. Stir in the slivered almonds, then fold in the cereal
5. Transfer the mixture to the lined 9x9 and press it in really well
6. Sprinkle the top with chia seeds and, using the back of a spoon, press the seeds into the top of the mixture
7. Set in the freezer for an hour, then slice into bars
8. Store, covered, in the fridge or freezer