A bowl of gluten-free burrito goodness, chicken and pinto beans, made easy in the crockpot (slow cooker).
Our favorite, little-bit-spicy way to enjoy leftover Thanksgiving turkey. Pile it in a quesadilla with leftover chopped kale!
Make this chicken and black bean taco filling, flavored with tomatillo salsa and chipotle peppers, in the slow cooker. Then, shred the meat, and toss it with black beans.
A one-pot dinner made easy in the slow cooker: quinoa, sausage, zucchini and mushrooms.
One of two different recipes for moqueca that I have on the blog. This one uses whatever white fish looks best at the market.
Rich banana nut muffins, with or without chocolate chips, from a Costa Rican recipe.
Shrimp picadillo brings the sweet and sour flavors of raisins, olives, capers and vinegar together.