This had to be shared. It’s just that good. It’s like pulled pork and ribs all rolled into one… only it’s chicken. And it only take a few minutes to throw together. You’re welcome.

Honey Garlic Crock Pot Chicken Ingredients

• 2 pound boneless, skinless chicken thighs
• salt and pepper
• 3/4 cup honey
• 1 tbsp soy sauce (I used Bragg’s to make it gluten free)
• 2 diced onions, chopped into large chunks
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tbsp tapioca flour or cornstarch mixed into 4 tbsp of water
• sesame seeds

Instructions

1. Sprinkle both sides of chicken with salt and pepper, and place in crock pot.
2. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour mixture over chicken. Cook on low for 4-6 hours.
3. Remove chicken from crock pot, but reserve sauce in the pot. Dissolve tapioca flour or cornstarch in 4 tablespoons of water and pour into crock pot. Stir to combine with sauce. Cook sauce on high for until it thickens slightly.
4. Add the chicken back into sauce and mix to coat.
5. Serve chicken over quinoa or cooked rice and spoon on top. Sprinkle with sesame seeds. Enjoy!

Photo by Rosa Pearson. Recipe adapted from Kitchen Meets Girl.

There is a whole lot of celebrating going on in North America lately! We just celebrated Canada Day with a sunny three day long weekend here in Canada. And I know many of you are celebrating the Fourth of July today! So, with summer in full swing and another weekend upon us, I thought this would be a good time to share a fun idea for roasting up Spider Dogs. Have you heard of these before?! They are SO much fun to make. And here I thought kids couldn’t get any more excited about eating hot dogs! I was wrong!

These are really so simple. Just cut the ends of your hotdog lengthwise, creating four sections, which will become the “spider legs”. Be sure to leave at least a 1/2″ to 1″ section in the middle uncut so that you can stick in your roasting tool of choice. You’ll want to use All Beef wieners for this I’ve been told, in order to get the good curling action, but I haven’t actually tested out other types to see if they work. I do know that these hot dogs fit a lot better in hamburger buns than hot dog buns.

I hope you’re enjoying your summers so far! The sunshine and hot temperatures in Vancouver have been amazing lately! The local pools and beaches will be crowded this weekend! Happy Friday everyone!

I first tasted these muffins years ago at a play date with a bunch of moms and kids. I loved them, and asked for the recipe so I could make them myself! Now that life is gluten free, I have recreated them using gluten free flour, but you can easily switch them back just by replacing with wheat flour and omitting the xanthun gum. So yummy, and healthy too! Enjoy!

Also, if you have pumpkins kicking around still, you should try this muffin recipe that I posted last winter!

INGREDIENTS:

• 1 1/4 cups all purpose gluten free flour (I used Bob’s Red Mill)
• 1/2 tsp xanthun gum
• 1 cup sugar
• 2 tbsp ground flax seeds
• 2 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/4 cup applesauce
• 1/4 cup oil
• 3 cups carrots, grated
• 1 cup raisins
• Brown sugar (topping)

DIRECTIONS:

1. COMBINE flour, xanthun gum, sugar, flax, spices, baking soda & powder, salt in a mixing bowl.
2. BEAT eggs and oil until light. Mix in applesauce.
3. STIR in carrots.
4. ADD liquid ingredients to dry ingredients. Stir just until moistened.
5. FILL greased muffin cups 3/4 full.
6. SPRINKLE the tops with brown sugar.
7. BAKE at 375 degrees for 20 minutes, or until top springs back when lightly touched.

Have a great weekend everyone!