One of my favorite fall recipes is this Sweet Potato Black Bean chili that I make year after year. I adapted it a smidge to tone down the heat so Zacky could enjoy it as well and made it in the slow cooker. We paired it with delicious, perfectly sweet pumpkin cornbread, that I have to admit, came from a Trader Joe’s mix. You do know October is the month Trader Joe’s has ALL things pumpkin, right?
2 small white onions, diced
3 large or 5 small sweet potatoes, diced
1 28oz can diced tomatoes
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cloves garlic, minced
1 Tbsp cumin
1/4 tsp cinnamon
2 tsp unsweetened cocoa powder
salt to taste
Set on high in your slow cooker for 4 hours.
I knew I wanted to make a meal in the slow cooker with fish, butternut squash and coconut oil but couldn’t quite find any recipes that matched what I wanted to make. So I decided to wing it, and fortunately the slow cooker makes it hard to mess up. I usually turn the slow cooker
We recently celebrated the Jewish New Year at my parents’ house, where one guest brought a veggie-loaded dish that we loved. Zacky too, since there were tons of soft, bite-sized pieces of veggies for him to enjoy in a variety of colors. I forgot to ask for the recipe, but a quick google search led
We recently went apple picking and within 24 hours I had a crockpot of homemade applesauce going (just diced apples, squirt of lemon juice and cinnamon stick – heavenly!) and then used my crockpot to make this breakfast cake. I’ve done many variations of this cake in the past, but this is by far the