Contributed by Lisa Luft

Here we are again. January. Resolution month. At least we have the exercise one down. 🙂 If you are looking to shed a few pounds, a calorie counting app would be a very helpful tool to achieve that. There are several good options to choose from. LiveScience did a comparison of the top versions. MyFitnessPal is the one that I have used and it is their top choice. But you can read about all of them and decide for yourself HERE. Which ever one you choose, I would recommend you determine your “total daily energy expenditure” first. If you google TDEE, you will find a choice of calculators This will give you a good base for how many calories it takes for you body to function daily, meaning to maintain your current weight. Then you can adjust down for reasonable slow steady weight loss, about 500 calories per day for 1 pound of weight loss a week. The recipes I post always include the protein/carb/fat and from now on I will include the calories per serving as well.

January is usually a pretty chill month for most people. The holidays are over and the cold causes most people to hibernate. For me it’s the opposite. I’m out almost every night of the week since swim season is in full swing. So slow cooker meals really save the day. They help keep me from hitting the drive thru for something quick. This one is one of my favorites. It is super easy and flavorful. And there are leftovers for lunches or another dinner. Bonus! This recipe is courtesy of paleopot.com. Most of the notes in the recipe are his.

Easy Paleo Crock Pot Chicken Curry with Peppers and Cabbage

curry

Ingredients:
1 to 1.5 pounds of boneless chicken thighs or breasts
1 or 2 cans of coconut milk (This is one area that I have found that the organic isle is cheaper than the regular at Giant. Check it out.)
Curry paste – Types and amounts obviously vary. I use the paleo-friendly brand Thai Kitchen, and used about 3 tbsp of their Red Curry.
1 small yellow onion
1 medium red bell pepper
1 medium green bell pepper
1/2 head of cabbage. You could use more if you wanted to.

Instructions (this is easy):
1. Turn your crock pot on before you start your prep, and get a head start.
2. Pour your coconut milk into your Crock Pot and add your curry paste. Make sure you stir until dissolved in the coconut milk. Some recipes will call for you to do this in a sauce pan first, yet I really would rather not do more dishes than I have to.
3. Cut your chicken thighs into 1″ cubes. Don’t be fancy. Just cut them up and dump them into the pot and stir.
4. Cut your red and green peppers into similar 1″ cubes. Dump into pot and stir.
5. Cut your onion into similar chunks, you get the idea.
6. Cut your head of cabbage in half, and quarter the half you are going to use. Simply cut the wedges into thin strips and then break apart with your hands. This is much easier than using a grater, and you can always chop the cabbage to your desired shape. I personally wanted longer pieces. Add the cabbage to the top of your pot and again stir, trying to coat the cabbage with the coconut milk. It is fine if the cabbage is not submerged, it will cook down.
7. Cover and let cook on low for 4 hours. This recipe should take about 10 minutes of combined prep and cleanup time, and is very cost effective. Like I said, this is quite likely the high point of my week, and I’m totally OK with that.
8. I chose to garnish mine with some scallions and red chili sauce. This is totally unnecessary, yet I am a huge fan of red chili sauce on most things.

6 servings: 481 calories 71 g protein/17 g carbs/15 g fat – using chicken breasts and 2 cans light coconut milk