Slow Cooker Chicken Tacos- All Phase

This is a super versatile recipe- add the flavors you like, make is spicy, make it mild. You can mix up the white meat or dark meat. Use lettuce wraps in p2. Use sprouted wheat tortillas in p1 or p3. Top with tomato salsa, my Phase 2 Salsa, shredded lettuce, radish, tomatillo salsa- lots of options.

Slow Cooker Chicken Tacos
All Phases
Makes 8 standard servings

2 pounds chicken breasts or thighs (p3 only)
1 tsp sea salt
1 tsp black pepper
3 garlic cloves, minced
1 tsp ground cumin
2 tsp chili powder
1 tsp chipotle powder, optional if you like spicy
1 tsp Mexican oregano
1 onion, chopped
1-2 jalapenos- seeded and chopped
2 bell peppers, chopped into large pieces
1/4 cup chopped cilantro
1/4 cup chicken stock or water
1 lime

Mix all the spices, except cilantro together in a small bowl. Add stock, then chicken to the crock pot. Cut lime in half and squeeze juice over the chicken. Sprinkle half the spice mix on top. Add onions and peppers. Sprinkle the remaining spices on top of veggies. Cook on low for 6-8 hours or high 3-5 hours. Using 2 forks, shred chicken and mix with the veggies. Add cilantro and serve. 



Crackers - Italian Herb, Sea Salt, Rosemary Garlic, "Cheese" - Phase 1 and Phase 3




This is a super versatile recipe. You can add whatever herbs and spices you like. 

Here are 3 of my favorite.

I have not tried this with other flours. I did use whole egg as the wash but egg white would be better.


Crackers
Phase 1 and Phase 3
Makes 5 phase 1 and 10 phase 3 standard servings

1 1/2 cups sprouted wheat flour
1 1/2 tsp yeast
1/2 tsp salt
1 T olive oil
1/2 tsp vinegar
3/4 cup warm spring water (105-110 degrees)
Flaky sea salt or coarse sea salt for sprinkling
1 egg white, whipped until frothy

For "cheese" crackers, add 1/2 cup nutritional yeast
For Italian Herb, add 2T each dried oregano, dried basil, dried parsley and 1T garlic powder
For Rosemary Garlic, add 3T fresh chopped rosemary and 4 cloves minced garlic


Put warm water, yeast, olive oil in bowl of a stand mixer. Combine using dough hook, until yeast is dissolved. Add in flour and mix on low for a bit. Just before the flour in incorporated to the water, add in the salt and vinegar and whatever flavors (not flaky salt) you are adding. Turn speed up a bit and continue to mix until the dough forms a ball. You want all the flour incorporated, and the dough should be a ball. Add a little more flour if you need to keep the dough from being sticky. If it is very humid, you may need to add more flour. Let the mixer knead the dough for 5 minutes. 

Cover with a towel that you have soaked in hot water and rung out very well. Put the bowl in a warm place until it has doubled in size. 




Punch the dough down. Divide dough into 4 equal pieces. Rolling one piece at a time, and using as little flour as possible to keep dough from sticking, roll out very thin into a rectangle. Brush the dough with egg white and sprinkle with sea salt.




Using a pizza cutter, cut the dough into 3 inch wide strips. Then cut into triangles or squares. Carefully transfer to parchment lined baking sheets, leaving 1/4 inch between each. 




Bake at 350 F for 12-16 minutes, until light brown and crisp. Your oven make take a bit more or less time so check at 8 minutes and every couple minutes until done. Allow to cool. 




Roasted Garlic Salad Dressing - All Phases



Roasted garlic is one of the easiest things to make and it is SO versatile! It add SO much flavor to so many dishes. And when you roast the garlic, it makes the flavor a bit sweeter, and more mild than raw garlic.

To make roast garlic, simply wrap 2-3 (or more) whole heads of garlic in foil and place in 350 degree oven for 30 minutes. Let it cool completely before handling. Then, cut the top off and squeeze the softened, roasty garlic into a container.


Roasted Garlic Salad Dressing
All Phases

1 head of garlic, roasted per instructions above
2 T vinegar
1 T mustard- yellow, spicy, whole grain (make sure it is sugar free and compliant)
Pinch of salt
Pinch of black pepper
Pinch of stevia (optional)
Chicken, veggie or beef stock- or water


Put everything but the stock into a blender and blend until smooth. Add as much stock or water as you need to get the consistency you prefer. Pour into a jar and keep the fridge for about a week or so.


Slow Cooker Chicken Tikka Masala- Phase 3

Serve this over cooked quinoa or wild rice. 

Slow Cooker Tikka Masala
Phase 3
Makes 6 standard servings protein and healthy fat


1.5 lbs boneless skinless chicken breast or thighs
2 large sweet potatoes, chopped into 1-inch chunks
1 yellow onion, chopped
1 1/4 cups full-fat coconut milk
1 1/4 cups tomato sauce
2 T garam masala
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/8 tsp ground ginger
1/8 tsp salt


Place full-fat coconut milk, tomato sauce, and spices into your slow cooker and mix.

Then, add in chopped potatoes and onion and mix again.

Place chicken breast on top and submerge into the sauce.


Cover slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.

Once the chicken is fully cooked, remove and slice into chunks. Put back into sauce and mix.


Hard Pretzels- Phase 1 and Phase 3

Hard Pretzel Rods
Phase 1 and Phase 3
Makes 16 phase 1 standard portions
Makes 32 phase 3 standard portions

There are quite a few steps to this process but you can make your own pretzels for a crunchy snack. If you want to roll them into standard pretzel shapes- there are videos on You Tube showing that process. Rods are easiest- just make sure you cut them to a size that will fit into your pan of boiling water.

Please note- these pretzels may not reach the dark brown color of store bought pretzels as brown sugar is used to create that color. Since brown sugar is not FMD, it is not included in this recipe. 

1 1/2 cups warm water
1 package yeast
1/2 tsp xanthan gum
3T olive oil
2 1/2 tsp sea salt
3 cups sprouted wheat flour for p1/p3 OR spelt flour for p1 only
1 cup sorghum flour


3 quarts water
1/2 cup baking soda

1 whole egg beaten with 1T water (use egg white only for p1)

Coarse salt

Heat oven to 250 degrees F. Spread the baking soda out over the baking sheet and bake at 250 for 1 hour. 

Dissolve yeast in warm water for 10 minutes. Add flours and stir a few times. Add xanthan gum, olive oil, salt and mix for 5-7 minutes. Cover damp towel and place bowl in warm place until dough doubles- 1 1/2 to 2 hours. 

Put water in large shallow pan and bring to boil. Slowly add BAKED baking soda- a little at a time. It will bubble up if you dump it all in at once.

Divide dough into 16 balls. Roll each ball into a rope about 22 inches long. Cut each rope into 8 pieces. Place a few pieces at a time into the water, and cook for 30 seconds. Remove with slotted spoon and place on baking sheet lined with parchment or silicone mat. Do not let them touch. Continue on until all dough is rolled and cut and cooked in water. 

Preheat the oven to 325 F.

Brush each pretzel with egg wash, sprinkle with coarse salt and bake in 325 degree oven for 25 minutes until golden brown. Check to see if they are hard throughout- if not bake a bit longer, rotating the pan. Check every 10 minutes until hard throughout. These could take another 25 minutes to become hard and crunchy. Remove from oven and let cool. Store in airtight container.