Published on February 7th, 2014 | by Grinds4Gamers
G4G: Episode 2
GRINDS 4 GAMERS: Episode 2 (Crock Pot Chicken Soup, Almond Bites)
On this episode of Grinds 4 Gamers, Kash shares his menu for the November 2013 Extra Life Gaming Marathon. This year’s event was incredibly successful for MOG Nation as a community and even more successful as Extra Life as a whole. MOG Nation raised nearly $12,000 and the charity overall raised upwards of $3 Million for Children’s Hospitals, proving that the movement of gamers can make a SERIOUS DIFFERENCE in our world. So keeping with our quest for healthy, clean eating, watch the episode and learn how to make CROCK POT CHICKEN SOUP and sweeten your palate with some ALMOND BITES.
Crock Pot Chicken Soup
This one’s for all of our folks toughing out the Winter months in the center and right side of our Nation. No, not MOG Nation, dill-hole, we’re talking about real-life, here. Let’s face it, it’s freaking cold out there! Why not dive into this set-it-and-forget-it meal and come home from work to a piping-hot bowl of health. This crock pot soup is so healthy, you actually have to ADD fats. Oh, your kids have the sniffles? Home sick? Feed them this power-packed bowl of nutrients and their defense systems will be mobilizing a freaking army to fight off the cooties. Trust me, you’ll want to make sweet love to your crock pot.
You can also morph the recipe into whatever you want! Add your own ingredients. Add or subtract veggies, substitute your favorite meats. The base recipe is merely a framework for YOU to improve upon! So kick the tires and light the fires, gamers.
Ready, set, Let’s Grind!
1 Large box of Chicken broth
1 Whole pre-roasted and shredded chicken
1 Large can of diced tomatoes
2 6oz cans of tomato paste
2 Zucchini or Italian Squash
1-3 Jalepeno (Up to you hot shot)
2 Red Bell Peppers
1 Orange Bell Pepper
1 Yellow Bell Pepper
3 Pasilla Peppers
2-3 Garlic Cloves
1 Large Yellow Onion
1 Bushel of Cilantro (garnish)
Avocado (good fats)
1 tbsp Garlic Powder
1 tbsp Sea Salt (or more if you prefer)
1 tbsp Black Pepper
1 tsp Paprika
Set crock pot on low and pour in the chicken broth and the diced tomatoes (drain off the juice from the diced tomatoes ). Chop the garlic and onions and put them in the pot. Stir in the two cans of tomato paste and the lot of the spices. Wash and chop the rest of the veggies and place them in the pot. You can put the chicken in now or later, your choice. It tends to shred readily upon stirring if you put them in for the whole duration of the cook. If you put the chicken in toward the end of the cook, it tends to hold its shape upon serving. Leave on low heat for around 8 hours, stirring once per hour. When the veggies are cooked through and it’s steaming good, you’re there. Serve up with chopped cilantro and avocado slices.
4 cups almonds (raw or roasted, unsalted)
1 cup flax meal (ground flaxseeds)
1 cup shredded unsweetened coconut
4 cups dates (pitted)
1 cup of raisins
1 cup almond butter
1 tsp sea salt
1 cup coconut oil
1 1/2 cups cacao dark chocolate
Place almonds, flax, coconut, dates, almond butter and sea salt into a food processor and pulse. You want the consistency to be close to paste, but if you want it more crunchy, pulse less. Not pulseless, pulse…less. Pour the mixture into a mixing bowl. Melt the coconut oil and mix into the bowl mixture thoroughly. You want a light shine of the coconut oil on the mixture.
Once thoroughly mixed, place the mixture into a Pyrex dish and press it all down evenly and firmly. You could also put the mixture into muffin tins for ready-made, bite sized treats. Melt your chocolate and drizzle it on top of the pressed mixture. Place into the fridge for one hour so the coconut oil can solidify. This is what holds it all together. Remove from the fridge, cut into squares much like you would brownies. Or pop out of the tins if you went with the muffin tin option. Serve ’em up! You’re welcome 🙂