Slow Cooker Buffalo Chicken Dip (Df)

I’ve been loving my slow cooker this season – the idea of throwing ingredients in and having a delicious, low labor meal at the end of the day always amazes me. I could have a nourishing soup every day if I could, but I thought it would be fun to share something a little different with it for you guys to enjoy. This simple Buffalo Chicken Dip recipe is one of my absolute favorites! There is so much you can do with the end product and it will surely please your pickiest of eaters. Bring it to your Super Bowl party this year and I bet you no one knows that its dairy free! It surely feels like the Super Bowl year round in my house when this dip is on the menu. 

All you need is three ingredients, a slow cooker, and some time and you’re all set! I use Butcher Box chicken breasts and love how they are so high quality and humanely raised. Frank’s Red Hot Original sauce has always been a favorite of mine, and not to mention its Whole 30 approved! The Kite Hill almond milk cream cheese adds the perfect touch and flavor; I love incorporating it into a variety of my meals in some way. 

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Slow Cooker Buffalo Chicken Dip (Df)

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Buffalo Chicken, Dairy Free, Dip

Ingredients

  • 2 chicken breasts I use Butcher Box
  • 1/2 cup Frank’s Red Hot Original Sauce
  • 1/2-2/3 cup Kite Hill Almond Milk Chive Cream Cheese can use regular if not dairy free!

Instructions

  • Put the chicken breasts in the slow cooker with the Frank’s Red Hot for 6 hours on low. Make sure the sauce covers all of the chicken.
  • Once the chicken is cooked, shred it with a fork and mix with the Kite Hill cream cheese. You can use more or less of the cream cheese depending on how creamy you like it! 
  • Serve and enjoy! I love dipping celery, carrots, and crackers into it. It is also great stuffed in a sweet potato, on a taco or sandwich — the opportunities are endless!
The crackers are Simple Mills Almond Flour Crackers. 

xo, 

Cori

Habanero Salmon Cakes (Gf, Df)

A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).

Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped  and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal РI find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!

Habanero Salmon Cakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course

Ingredients

  • 2 5oz cans Natural Sea wild salmon
  • 2/3 cup almond flour
  • 1 pasture raised egg
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp white pepper black works well too!
  • 1/2 tsp garlic powder
  • 1 tsp ground flax
  • 2 tbsp Yellowbird Habanero Hot Sauce you can use less or more depending on your spice preference
  • 1 tbsp avocado oil

Instructions

  • Mix all ingredients in a large bowl and make sure that the salmon is broken up into the mixture. 
  • Roll the entire mix into cakes.
  • Cook each cake on a heated pan in avocado oil for around 5 minutes per side or until browned. 
  • Cook the cakes in batches until they are all complete. 

Turmeric Roasted Cashews

My favorite kind of snacks are those that are easy to bring with me wherever I go! With a busy work schedule, healthy hacks like these are vital in order to having successful days. These roasted cashews are one of my favorites to prepare – they have the perfect roasted flavor.¬†Don’t like the taste of turmeric? The sesame oil and seeds are really the star of the show here, all while getting the anti-inflammatory benefits of the turmeric behind the scenes. I love to keep a bag of these with me on the go for an emergency bite. Happy snacking!

Turmeric Roasted Cashews

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Author: Cori

Ingredients

  • 2 cups cashews
  • 1 tbsp sesame oil
  • 1/2 tbsp ground turmeric
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp black pepper
  • 1 tbsp sesame seeds
  • 1/4 tsp cayenne pepper optional if you like spice

Instructions

  • Preheat the oven to 350F.
  • Roast 2 cups of cashews tossed in the sesame oil for 5 to 10 minutes.
  • When finished, put them in a bowl that does not stain easily and mix in the turmeric, salt, black pepper, cayenne pepper and sesame seeds.