A Yummy Salad Recipe

I asked for salad recipes from my readers, and I'm happy to share the first with you from Jo of From the Plow. I must admit, it sounds great to me, and I intend to try it. Jo says:

"I have a favorite salad for you that Aaron and I eat at least 3x per week. Not sure if it's exactly the healthiest salad - but you could leave some things out to make more healthy.

1/2 and 1/2 combo of romaine lettuce and baby spinach
green onion
cucumbers
tomatoes (we like grape best)
walnuts
craisens
garlic bagel chips
feta cheese

served with 1:1 ratio of olive oil and pomegranate blush vinegar dressing"

Jo claims it's to die for, and I'm thinking I believe her! Thanks for sharing, Jo!

Anyone else, feel free to email me your favorite salad recipes to themommyspot(at)gmail(dot)com.

How to Get More Greens in Your Diet - Part I

Whether your goal is to shed some pounds or give your family more nutrient-rich food, the first thing you need to do is get more greens on the dinner table. The best way to accomplish this is through vitamin-packed salads; but if this makes you envision a tasteless bowl of iceberg lettuce with carrot curly-cues and no dressing, you're not alone.

I was never a fan of the salad. It seemed like a "filler," something used to round out a meal and make it look bigger. Restaurants, wanting to attempt to serve courses, would plunk down that bowl of lettuce and cucumber, and I'd end up picking off the croûtons and leaving the rest.

But now I can scarf down a salad with the best of them, because I've learned the trick of variation. It's not all about the iceberg, baby. Here are a couple of my favorite salads:

Mix together spring mix greens (I like Earthbound Farms Organic), chopped Campari tomatoes, sliced cucumber, onions, alfalfa sprouts, pomegranate seeds, and chopped walnuts. Dress with balsamic vinegar and a good olive oil.

Here's a recipe my friend recently shared with me, and I love it! Mix together baby spinach, orange slices, and pine nuts (my addition). Combine 3 Tbs. honey, 1 1/2 Tbs. lemon juice, 1 1/2 Tbs. olive oil, a pinch of salt, and 1/8 tsp. cumin. Mix well and toss with the greens.

You might want to make these salads in size extra large, because they're so good your family will want more! Chop the veggies into a variety of shapes and sizes to entertain the kids as well as yourself! Also, if you have leftovers, these greens tend to keep just fine until the next day, unlike the wilty iceberg. Got a favorite salad recipe you'd like to share? Email it to me at themommyspot(at)gmail(dot)com and I'll post it here!

How to Make Homemade Granola

I can't believe it! I just made my own granola. I always thought someday I'd learn, and thanks to some inspiration from a book I'll be reviewing soon on my other blog carp(e) libris, I thought I'd look for a recipe. It's so much easier than I thought, and if I'd known, I would have made this long ago. I looked up several recipes and sort of combined what I learned and used what was around my cupboards. Here's what I did, but you can add whatever suits you (or whatever needs to be used up in the cupboard!)

First, preheat your oven to 325 degrees.

Then mix together these ingredients in a bowl:

4 cups oatmeal
1/2 cup sunflower seeds (okay, I didn't have this - but I'll add it next time)
3/4 cups walnut pieces
1/2 cup almond halves
1/2 tsp salt

Then in another bowl, mix together these wet ingredients:

1/2 cup honey
1 tsp. vanilla extract
1/4 cup canola oil (I used sunflower oil because that's all I had, aside from olive)

Add the wet ingredients to the dry ones, then put the mixture on a cookie sheet and place in the oven for 10 minutes. After 10 minutes, stir with a spatula and place back in the oven for another 10 minutes or until it starts to get a little brown and sort of dry. Remove from the oven and mix with:

3/4 cups raisins
1/4 cup currants (just because I had some!)

I am seeing online that some people freeze it; otherwise, it lasts about 2 weeks in a sealed container.

I think I stirred mine too well, because it's not in big chunks like I'd like it. Also, don't add more than 1/2 tsp. salt. I put a little more by accident because I'm allergic to measuring instruments. Oops. Next time I'll know, but in the meantime it sure is yummy!

Guacamole Recipe Makes a Great Toddler Food

I make guacamole about once a week, and I've found that my son is especially fond of it. He also loves whole wheat pita bread, so I squish a little guacamole in small pieces of pita to make him his own tiny sandwiches. Fun finger food, and so healthy too. Avocados have the good fats you need, omega 3's, and nearly 20 other essential vitamins, minerals, and phytonutrients! Babies can eat plain smashed avocado from a very early age because it's easy to digest. (I used to mash one with banana when my son was first trying new foods.) And avocados aid in the growth and development of the central nervous system and the brain. My, what a smart food.

Here's my favorite way to prepare guacamole. The added ingredients are also wonderful for growing toddlers.
2 Haas avocados (I look for slightly soft ones with a reddish color)
1 or 2 finely chopped garlic cloves
2 - 3 Tbs. finely chopped onion
1/2 finely chopped tomato
juice of 1/2 lemon
fresh chopped cilantro - about 1 - 2 Tbs.
sea salt to taste (optional)
***For adults, you can add 1/2 finely chopped jalapeño. Naturally, you don't want to add that if children are eating it.

Run a knife the long way around an avocado, then twist it. Pop out the pit, scoop out the green stuff, and smash. Add the rest of the ingredients and mix well. Enjoy!

THE Orzo Salad Recipe!

I love this salad. I got the recipe from my best friend maybe two weeks ago, and I've made it three times already. It's nice and filling, healthy, and I've discovered you can toss it in a pita pocket or a tortilla, and it's even better! The recipe comes from Prevention Magazine's website. To see the article that goes with the recipe, click here.

Here are the ingredients with some of my fascinating commentary mixed in:

2/3 cup Orzo pasta (I measured it uncooked, then cooked it to package directions.)
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped orange bell pepper
1/3 cup finely chopped and seeded tomatoes
1/4 cup quartered sun dried tomatoes (not in oil. Also, I finely chopped mine. I like the overall texture.)
1/4 cup chopped scallions
1/4 cup chopped watercress (I couldn't find this. I used dandelion greens, but spinach would be great too.)
1 tsp. minced garlic
2 tsp. extra virgin olive oil
1/3 cup crumbled reduced fat feta cheese (Okay, I never use reduced/low fat anything. If you're gonna eat cheese, eat cheese. If something's left out, I feel something is compromised.)

Stir everything together and salt and pepper if you want. I didn't add any salt because the sun dried tomatoes and the feta were plenty for me. You can serve it immediately or store it in the fridge for a quick light meal or snack.
2 tsp. fresh lemon juice

Finding Calcium in Baby's Vegan/Vegetarian Diet

One of my biggest concerns in feeding my son a mostly vegan diet was where he would get his calcium. I grew up eating a pretty standard American diet with plenty of dairy products, so it has been hard sometimes for my mind to shift gears. Like most Americans, I had no idea calcium was found in fresh fruits and vegetables. In fact, if you tell most people they can get all the calcium they need just from eating their veggies, there's a good chance they'll think you're kidding.

I ran a check on many of the vegetables I feed my little man, and I'm happy to see that with the variety he receives each day, his needs are being met in the calcium department, as well as other important nutrients. Check out NutritionData.com to run your own checks. I had a lot of fun there, and I'm sure I'll visit the site a lot more in the future.

Since the vegetables that tend to be higher in calcium are usually the dark and leafy green ones, there are all sorts of things you can do to make these foods more interesting to the discriminating child. Here's one I do, which is great for babies and young toddlers because it's very mushy. Substitute any leafy green you choose:

2 - 3 shredded leaves of kale, minus the middle tough part, steamed or boiled until soft (retain a little cooking water)
1/2 cored apple
baby cereal, enough for desired consistency

Put the cooked kale and the apple into the blender and blend until smooth, with a little of the reserved cooking liquid. This makes a nice mush. Add cereal until you get the desired consistency. The apple adds a nice flavor, and the cereal is a recognizable texture for babies, so getting them to eat it is pretty easy. Adults can try eating kale sauteed in a little olive oil with garlic and toasted sesame seeds. Yummy!

Another option is to put these leafy greens into smoothies, as discussed in one of my former blog entries. This is even healthier, since the vegetable is eaten raw.

88-Tomato Pasta Sauce

Maybe I mentioned we planted tomatoes. But did I tell you we planted eight or ten plants for two people? I can't tell how many plants are actually there, as they have grown and flourished into one jungle-like mass. As the tomatoes ripened, my countertop disappeared under a juicy red pile of produce. What to do, what to do? Canning wasn't something I was up for, and I'd frozen as many sliced, diced, and chopped tomatoes as I could. (Yes, you can freeze them fresh!) So I decided to try my hand at some homemade pasta sauce. I knew that freezes well, and we go through a lot of sauce in this house! And man oh man, does this sauce taste good! Guess what that means? I am going to share the "recipe". I write "recipe" ever so loosely, as I had no recipe to begin with. So roll up your shirtsleeves, and throw out the measuring cups. When you cook with me, baby, you don't need to measure squat.

This is what I did:

I skinned 88 tomatoes (yes, I counted because I'm anal that way) and in groups of about 6 - 8, I cut the core out. Then I plopped them in a pot of boiling water for a few minutes until the skin started to crack, pulled them out of the water with a slotted spoon, and ran cold water over them. Peeled, squeezed to release seeds and excess juice, and the squeezed them even harder to crush them into a large stock pot. Started process over until all 88 tomatoes were nicely smashed into the pot.

Then I turned on the fire, brought the tomato mash to a boil, and turned down the heat so the tomatoes simmered. I added some sea salt, freshly ground black pepper, about 1/4 - 1/2 cup olive oil, a few tablespoons dried basil, a few tablespoons dried oregano, maybe a tablespoon of dried marjoram, and almost an entire bulb of chopped crushed garlic. (Organic, because I'm anal that way.) Then I also added two large chopped onions. Yes, organic.

This big pot of mess bubbled on my stove for about 5 or 6 hours, making the entire neighborhood smell like an Italian cultural festival. I stirred many, many times, as on those pasta sauce commercials of old, and tasted and adjusted the seasonings until the sauce was just right.

I packed the sauce in containers and popped them into my freezer, except for a nice bowl of it for dinner that night. We took a trip to our local Italian specialty grocery store and picked up some amazing tri-color pasta, some green peppercorn pecorino cheese, a loaf of whole grain bread (very crusty!), a little rosemary ham, and of course a bottle of vino. I sauteed some sliced porteeny mushrooms (ahem - organic, anal, blah blah blah), and put them atop the sauce. Oh, my! Our tastebuds were transported to the culinary heavens. Lots of work? Yes! What's more, this was the third batch of sauce I made in less than a week! But it's all in the freezer (behind many bags of frozen tomatoes, salsa, etc.), and it will wait until I hit a night when I want a nice dinner without the work. All I have to do is send my husband to the Italian grocer on his way home...

A Fantastic Veggie Cooking Site

I've recently discovered a website for vegetarian and vegan cooking that I just had to pass on. The last several meals I've made us have been from VegWeb.com, and boy, have we been eating some good food! There are also sections in there for kid-friendly food, holiday recipes, and quick and easy meals (my favorite section these days)! Plus you can build your own recipe box, make a meal plan for the week, and print out the shopping list.

Just as an example, here's what we had last night: Mediterranean Asparagus & Artichokes with Fusilli. Now, does that sound like a meal cooked by the exhausted mother of a one-year-old? Heavens, no! Didn't taste like it either. In fact, I didn't even have to corral my son in the now-despised play yard while I cooked. Well, okay. I had to wait for his dad to get home for the final cooking, but the preparation I managed in no time.

Let's face it - parenthood takes a lot of energy, and I know burgers from the fast food joint down the street are quick, but in the long run what we parents really need is food that will recharge us. The best way to do that is healthy food loaded with things like fresh vegetables, grains, fruit, and nuts. If you think that means eating like a monkey or a rabbit, check out VegWeb.com. I just bet they'll change your tired mama mind!

The Best Banana Ice Cream I've Ever Had

And it isn't even ice cream! That's right, folks. Non-dairy, no added sugar, and easy-shmeasy. I got the recipe from a Dr. Fuhrman book, Disease Proof Your Child. (It's pictured in the margin.) His recipe calls for frozen strawberries too, which I bet would be great, but we had no strawberries around, so I just used the bananas. It's so surprisingly rich and creamy, you'd just never guess at its simplicity.

Okay, now that you're drooling, I'd better hurry up and give you the recipe! Try it once, and you'll be eating it all summer, as I plan to!

2 frozen bananas (I peeled them, wrapped them in plastic wrap, and froze them for a couple hours.)
1/4 cup soy milk
1/4 tsp. vanilla
1/2 tsp. walnuts (I threw in about 3 or 4)

Throw it all in a blender. If your blender is a weak excuse for a kitchen appliance as mine is, break up the bananas a bit first. It's easy because they don't freeze that hard. Run the blender until everything is blended and serve.

I think this would also be fantastic with a little carob or cocoa powder thrown in too. If you try it with some frozen strawberries thrown in, let me know how it is!

Nutrient-Rich Vegetable Soup (or How to Make Soup Without a Recipe)

My very dearest friend has been asking me about a soup I make. It's inspired by Dr. Fuhrman and his Eat to Live approach, which I've been studying lately. I picked up some soup tips from his radio show, but there is no formal recipe. Well, I've been making soups without recipes once a week for years, but my dear friend Mrs. Shmenkman isn't exactly Julia Childs (although I believe she's made leaps and bounds since the wooden spoon in the mixer incident of '87). She's had so many questions on "just how does one do this soup, anyway?" that I've decided to share it with all of you here, along with my tips on making soup without a recipe. This gives you endless freedom, as you have no ingredients to purchase. Think of the story Stone Soup, if you will.

This particular twist on homemade vegetable soup gives a wonderful vegetable base that makes a rich broth, and since it's blended, it releases many nutrients. And there's lots of room for creativity as well, which is a plus in my kitchen as I am prone to make stuff up as I go.

Let's jump in to the soup pot, shall we?

First thing for this sort of recipe is a selection of dried beans. (Yes, Dear Shmenk, start with dried from a bag.) I like to pick a mix of whatever dried beans I have floating around in my cupboard, as I am a dried bean freak. But you can buy a nice bag of mixed beans if you choose. I usually do about two cups of dried beans, but hey, this is your recipe-less soup, so whatever blows your hair back.

Boil these beans in a pot (not the one for your soup) until they're soft. If you change the water a few times as you go, you eliminate any - ahem - gas issues. Well, okay, you cut down on them. Beans are beans, after all.

In a separate soup or stock pot (the nice big ones are great), throw in a whole, peeled but not chopped onion, possibly a leek or two (just chop in a couple chunks - and watch out for dirt. Leeks love to hold dirt), and a peeled zucchini. (Edit here if you like. Sometimes I use carrots, summer squash, etc.) Add water, about the amount you'd like your soup to turn out to be. Boil these vegetables until they're really soft. Then take a slotted spoon and transfer them to your blender, add a wee bit of the broth, add a handful or two of spinach, kale, collards, or other leafy greens, and blend until smooth. Now dump that right back into the pot.

When your beans are soft, drain the bean water and add the beans to the soup pot with your broth. Season how you like, possibly salt and pepper, some olive oil (like a glop or so), and add a few more veggies like sliced carrots, a diced onion, and whatever else is in your vegetable drawer that looks like it's gotta go. Bring to a boil, then simmer on a medium or low heat until the vegetables are soft.

The trick for really great soup is taste testing. When it's getting near the end, start checking it for salt content. And if you're trying to watch the salt, add the juice of a lemon. Or add it anyway. It really helps. Sometimes I prefer some pickle juice, but then you're really adding sodium. At the very end, when the fire is turned off, you can throw in a big handful of chopped fresh parsley and/or dill too. Taste, taste. Adjust. Serving this with a dollop of plain organic yogurt is really yummy too!

Now let's all wish Mrs. Shmenkman the best of luck in her soup-making endeavors. I think she's up to the challenge - there's a Julia Childs in there yet!

Whew! I'm worn out. Think I'll go eat a bowl of soup.

Hummus Recipe

Here's a long-promised addition to the recipe section. It's for a rather large batch of hummus. We go through a lot around here, so I've been tinkering with the ingredients and amounts for quite awhile. If it's too much for you, you can freeze half for later. Serve it with pita bread, spread it on sandwiches, or use it as a veggie dip - very versatile, and the beans lower your cholesterol! One other serving option is to drizzle it with olive oil and sprinkle crushed red pepper on top before serving it with the pita for dipping. Very good!

1 lb. dried garbanzo beans (soaked overnight)
4 large garlic cloves
1/2 cup olive oil
3 Tbs. tahini
2 Tbs. lemon juice
1 Tbs. sea salt
1 - 1 1/2 cups water

Boil the beans until they are quite soft, changing the water a few times during the process. Drain beans.

In a food processor, put the olive oil, garlic, tahini and lemon juice and blend into a paste.

Add the beans, salt, and lemon juice and pulse until the beans are ground but still slightly chunky.

Add water slowly until you reach the desired consistency - should be smooth and not too thick. My experience is that by the next day, it has thickened a little, so go slightly thinner than you desire if you're serving it the next day.

Taste and adjust lemon and salt if necessary.

There you have it! A great healthy addition to meals or a guilt-free snack. Enjoy!

The Recipe Onslaught

When I started The Mommy Spot, I also started another blog called Nature's Kitchen. Nature's Kitchen is a place I post recipes featuring whole foods and healthy cooking that can be done simply. I originally thought that blog would be my focus and this one would be off to the side, but I was wrong. The Mommy Spot has been a lot of fun and so rewarding that it wasn't long before Nature's Kitchen was getting set to the side, neglected like a sick houseplant. But I enjoy the recipes, and people who know me keep asking why I'm not putting more recipes out there. Then I got the big "Aha".

The Mommy Spot is all about health, raising your children in a wholesome way, and making a natural way of life as simple as possible. Well, we gotta eat, don't we? Why not bring the recipes over here where I can share them with the natural mommy crowd? (Besides, I can alleviate some guilt - it won't be tragic if I only add one or two recipes a month here, whereas on the other blog it was looking kind of skimpy.)

So check out the Recipe label in the sidebar and start cookin'! I'll leave Nature's Kitchen up for those of you who like to visit, but the new stuff will be posted here. And don't worry - I'll still be cranking out the goods on natural cures and home remedies for babies.

Refried Black Beans

Black beans are incredibly healthy. They are loaded with fiber and iron, and they help stabilize blood sugar levels while reducing the risk for heart attacks. They're also full of antioxidants. If you're looking for a good way to reduce your meat intake, black beans and other legumes are the perfect way to do that. They are rich in protein. Here is a tasty way to enjoy all their benefits. One more great thing - this recipe is even better the next day!

3 cups dried black beans, soaked overnight
1 Tbs. sea salt
3 garlic cloves, minced
1 onion, chopped
1 Tbs. chili powder
1 tsp. cumin
1/4 cup olive oil

Boil the beans in water until slightly soft. (Changing the water and rinsing the beans a few times will cut down on "gas" issues!) Add the garlic and salt. Cook until beans are very soft. Drain beans, reserving some of the liquid. Either mash the beans with a potato masher or put them in the blender, adding some of the reserved liquid and the cumin, chili powder, and olive oil. Stir in the onions and serve wrapped in warm tortillas. If you prefer, add chopped green onions, chopped tomatoes, and shredded cheddar cheese to the burrito as well.

Greek Tzaziki Chicken Pockets

This is a recipe that I enjoy making for guests. Its sweet flavor mixed with the red onion and the Cucumber Garlic sauce is always raved over. I got the original recipe from an old booklet full of chicken recipe contest winners, but I've made a few alterations over the years. If you make it just once, you'll crave it until you have to make it again!

2 1/2 lbs. boneless skinless breast and thigh meat, cut into 1" cubes
1/4 cup fresh lemon juice
2 cloves minced garlic
1 tsp. oregano
1/2 tsp. ground cinnamon
2 Tbs. honey
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce
2 Tbs. olive oil
8 small pita breads
1 cup sliced red onion
1/2 cup chopped fresh parsley
Cucumber Garlic Sauce (recipe following)

In a medium bowl, mix lemon juice, garlic, oregano, cinnamon, honey, salt, pepper, and hot sauce. Add chicken and marinate in refrigerator 30 minutes. In large nonstick frying pan, place oil over high heat. Add chicken with marinade 1/2 at a time, and stir-fry about 15 minutes or until browned. Spoon into pita breads, add red onion and parsley, and serve with Cucumber Garlic Sauce.

Cucumber Garlic Sauce:

In a small bowl, mix together 1 (8-oz.) carton plain Mediterranean style yogurt, 1/2 cup peeled and seeded chopped cucumber, 1 Tbs. chopped green onion, 1 large finely minced garlic clove, 1/8 tsp. salt, and 1/8 tsp. pepper. Refrigerate until serving.

Simple Roasted Potatoes with Garlic

I really enjoy the combination of potatoes and garlic. This is one I make frequently when we have a craving for fried potatoes. They're made in olive oil, and since they're in the oven, they require a lot less of the oil. I initially got this recipe from Jamie Oliver. Whether or not I've altered it over the last couple years, I'm not really sure. But here it is as I prepare it.

3 or 4 potatoes, peeled and sliced like french fries
1 garlic bulb
Olive oil for coating
Sea salt

Place the potato wedges in a bowl. Separate the garlic cloves and cut just the tough ends off. (The skin of the garlic helps protect it while roasting, and it's very easy to remove when eating.) Use enough oil to coat the potatoes and garlic. Sprinkle with salt to taste.

Place potatoes and garlic on a cookie sheet. Put in oven preheated to 350 degrees. Roast for about 30 minutes, stirring every 5 - 10 minutes.

(Cooking time varies, according to the pan used for baking.)

Mushroom & Barley Soup

This is a very nice soup to serve as a first course or as a way to warm up in chilly weather. There's just something about it that makes me a little glad it's cold and grey out. I use quick cooking barley for this soup, but if you'd rather not, just boil some pearl barley first for about 40 minutes in 2 cups of the stock.

1/4 cup quick-cook barley
6 3/4 cup chicken stock (I sometimes just use water)
1 bay leaf
1 tsp. olive oil
1 onion, chopped
2 carrots, chopped thin
1 Tbs. butter
12 oz. mushrooms, sliced thin
1 Tbs. dried tarragon
1 Tbs fresh chopped parsley
Salt & pepper to taste

Basil & Tomato Pasta Salad

Here's a nice dish when you want to forgo the meat for dinner. The whole wheat pasta makes it filling and full of flavor, and if you're lucky enough to have leftovers for lunch the next day, it's even better! Great for those potlucks too.

1 pint grape tomatoes
2 tsp. minced garlic
1 handful chopped fresh basil
1/2 cup olive oil
1 Tbs. red wine or balsamic vinegar
Sea salt and fresh ground pepper to taste
12 oz. whole wheat organic pasta
4 quarts water, boiling
1/2 cup fresh grated Parmesan cheese
1/2 cup black olives (optional)

In a large bowl, lightly mash the grape tomatoes. Add garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the pasta per package instructions, drain, and add to tomato mixture. Toss; serve with freshly grated Parmesan.

Moroccan-Style Stuffed Acorn Squash

My goal on this blog is to provide healthy, easy recipes for you. On occasion, we all want something a little more complex; and a little more challenging recipe is fun every now and then. This one is added to my blog on special request for "Shmenkie", who asked that I include it. Bon Apetit!

2 Tbs. brown sugar
1 Tbs. butter, melted
2 large acorn squash, halved and seeded
2 Tbs. olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup cooked garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbs. ground cumin
Salt & pepper to taste
1 cup water
1 cup uncooked couscous

Preheat oven to 350 degrees F (175 C)

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the water into the skillet, and mix in the couscous. cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Slow Cooker Paprika Chicken

Very simple with few ingredients - but unbelievably tasty! This is great with a side of mashed potatoes and a nice salad. Perfect for a chilly November evening.

1 (2 to 3 lb.) whole chicken, rinsed inside and out
Sea salt and pepper to taste
Paprika (about a tablespoon)

Rinse chicken and pat dry with paper towel. Season with salt, pepper, and paprika. Place in slow cooker. Cook on high for one hour, then turn temperature to low. Cook an additional 8 to 10 hours, or until the juices run clear and it's no longer pink in the middle. (Make sure not to overcook, as it can start to get mushy.)

The Easiest Salad You'll Ever Make

This truly is a quick and easy salad. Made with cabbage, it gives you an opportunity to enjoy this vegetable raw - something most of us don't do very often. With the fresh dill, it's great to liven up a meal. If you eat meat, it works well as a side to balance out beef. Enjoy!

1/4 head cabbage, finely sliced
1 onion, finely sliced
1 handful cut fresh dill
Sea salt to taste
A good olive oil
Cider Vinegar

Rinse the sliced cabbage and put it in a bowl with the salt. Crunch the cabbage with your hand. (This softens the cabbage and helps bring out the flavor.) Add the onion, dill, olive oil, and vinegar. That's it! Now, did I promise an easy salad or what?