I'm a big fan of crock pot dinners because they make me feel really productive in just a couple of minutes: throw some stuff in there, turn it on, and check something off your to-do list. You only need a few ingredients for this one, which we just ate straight up in a bowl with a couple of toppings, but you could throw it over rice or make tacos out of it, too.

I wanted to call this one Crock Pot Chicken Fajitas, but I think fajitas need a lot of butter and a really hot skillet, so we're calling it "Crock Pot Mexcian Chicken." It's delicious, and really pretty when topped with some avocado and a wedge of lime.

Ingredients: 

• 1-1 1/2 pounds chicken breasts or thighs
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2-3 cloves of garlic, chopped
• 1-2 tablespoons (or one of those little envelopes) taco seasoning
• Salt and pepper, to taste
• Toppings: more onion, sliced avocado, fresh cilantro, lime wedges

Instructions: 

1. Place vegetables at the bottom of your crock pot. 
2. Layer chicken on top and season with taco seasoning. Turn the chicken over and repeat.
3. Turn crock pot on to high for 3 hours. 
4. After time is up, remove chicken and shred or chop. Put it back in the crock pot and keep warm until serving.

I originally posted this Paleo Pumpkin Spice Latte recipe in the fall of 2012, when I was very strict Paleo. These days, I occasionally order a sugary coffee drink and have it made with almond or coconut milk (or pop a Lactaid tablet and go for whole milk because dairy is seriously delicious)--but that's another post. Still, it's nice to have a relatively quick and easy Paleo option when you still don't want to drink a bunch of sugar and God knows what else. Sorry, Starbucks.

So here's my recipe for Paleo Pumpkin Spice Lattes, with the same original story, updated ingredients list, and new photos. Enjoy!

Last weekend, Rob and I shared some delicious mussels that were served in a bowl of the most beautiful blue cheese broth and topped with juicy chunks of pancetta and caramelized onions. They were amazing. Sure I have a lactose intolerance, I thought as I shoved them into my face, but this will be worth it. 

Not worth it. 

Fast forward to the next morning, where I am waking up with what I have recently begun referring to as a "dairy headache." The room was spinning, I felt nauseated, and I actually ended up leaving brunch before our food even got to the table.

That's it--I am never having dairy again, I thought as I walked back to Rob's apartment to take a nap.

But then fall happened. All week it rained and was chilly, and I wanted a Pumpkin Spice Latte from Starbucks, dammit! The truth is that I don't actually even like Pumpkin Spice Lattes (they taste like a bad seasonal candle to me); in my dairy days I was actually more of a Salted Caramel Mocha girl. But when summer ends and the weather and leaves begin to turn, I want something pumpkin just like everyone else and their mother on Twitter. 

Last night, I made a Paleo Pumpkin Spice Latte. It's not a big deal or anything, except that it totally is, because it's delicious and doesn't have any milk or sugar or questionable syrups in it, and therefore isn't going to make me sick. 

Amen I say to you, fall can happen for real now.

Ingredients (makes about two drinks):

• 3 tablespoons of canned pumpkin 
• 1/2 cup unsweetened coconut or almond milk
• 1-2 tablespoons agave nectar or honey, depending on how sweet you like it
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves, 1/8 teaspoon nutmeg
• A tiny dash of ginger
  • (Feel free to add more or less of something if you really love or hate one of these spices)
• 1/2 teaspoon vanilla extract
• A shot or two of espresso or some strongly-brewed coffee
• Optional: a couple tablespoons of canned coconut cream (keep in the fridge so it's as thick as possible)

Instructions: 

1. In a saucepan, mix coconut milk and pumpkin together with spices.
2. Heat on the stove while you make some espresso or strongly-brewed coffee.
3. Fill a mug halfway with coffee and add the pumpkin mixture from the stove. 
4. If you'd like, you can add a few dollops of whipped coconut cream and sprinkle a little cinnamon on top.

I'm a pretty huge fan of one-pot dinners. Less fuss, fewer dishes, more time to enjoy hanging out with Rob after work. I love that I can have my protein and vegetables in one pan and cook everything together, then wash it quickly and have a clean kitchen. This recipe is super simple, but it's one that we have at least once a week.

Ingredients: 

• Half of an onion, chopped
• 2 cloves of garlic, crushed or chopped
• 2 tablespoons ghee
• 2 large bone-in, skin-on chicken breasts (could substitute thighs)
• 1 medium head of broccoli florets
• 1/2 cup of cherry tomatoes
• salt and pepper, to taste

Instructions: 

1. Preheat your oven to 350 degrees.
2. In an oven-safe pan, sauté chopped onion and garlic in ghee over medium heat.
3. Season chicken with salt and pepper before adding it to the pan and allowing it to brown well on one side, about 5 minutes. Turn the chicken over and add broccoli florets and cherry tomatoes.
4. Move the pan to the oven and bake for 20-30 minutes, or until the chicken is cooked through.