My husband and I were talking this morning (Saturday) about how nice it is to have a morning each week to enjoy a slow breakfast followed by slow coffee and some unstructured play time with our boys.

Life can be so scheduled and rigid at times, I believe it is key to take a day each week to really let ourselves relax and not be rushed to get anywhere.

In accordance with our relaxing morning, I decided to throw some ingredients into the crockpot so our dinner would be ready without spending much time in the kitchen.

If you're craving Chinese or something sweet but wanting something healthier without all of the junk, this recipe is a perfect alternative to spending money eating out and putting junk in the body.

This recipe could easily be doubled to enjoy in a variety of different ways throughout the week. We utilize bulk cooking so much to cut down the time we spend in the kitchen. Having a good plan is key to being prepared with healthy meals each day!

Our two-year-old had the rice, shredded chicken and avocado. Our oldest had avocado and cashews. 

I love meals like this where everyone can make it their own. 

If you have a picky eater, try offering them some nuts or boiled eggs with whatever you are having with your dinners. Our oldest has some pretty bad food aversions to meat but we always offer him another healthy protein choice so he can enjoy eating with us.  

Shredded Paleo Orange Chicken

*2 organic boneless skinless chicken breasts
*1/3 cup coconut aminos (an alternative to soy sauce; find at Sprouts or other natural grocers)
*1/3 cup honey
*1 orange, freshly squeezed
*2 tbls tomato paste
*1 tbls avocado oil
*3 cloves garlic minced
*3/4 tsp sea salt
*1/4 tsp black pepper

Serve with: white rice (a great prebiotic food--one of the only grains we eat!), avocado (sliced), raw cashews (diced), and green onions (chopped)

1. Place chicken in the bottom of crockpot. Mix remaining ingredients in a small bowl. Pour over the top of chicken and cook for 4 hours on low. 

2. Once chicken is cooked, shred and mix around in the sauce. 

3. Serve over white rice or cauliflower rice and top with cashew, green onions, and avocado.