I really hope Indian Summer is PC, because I’ve always liked that term. To me it speaks of the golden days of September, where summer’s warmth still lingers but also holds the promise of the comforts of fall. It reminds me of picking wildflowers at my grandparents’ house and coming home from the first days of school to find my mom baking a surprise batch of treats.
I originally meant to call these “recipes”, if they even qualify as that, as Quick Summer Meals. Then I realized that most of you may not be sitting in sub-tropical Japan, where summer extends to Halloween. However, these dishes are perfect for the transitional month of September. Slow cookers keep hot kitchens cool or provide a warm meal during cooler days. Squash can be served cold, noodle-like, when heat kills the appetite, or warm in the comforts of a kitchen during rapidly darkening days. Coconut as a symbol for summer and cinnamon as a gateway to fall.
Enjoy your Indian summer, everyone, and relish moments of nourishment during the busy days ahead.
Coconut Crockpot Chicken
1 whole chicken, pasture-raised
3 T coconut oil, melted
1 T Herbamare
Rinse the chicken, remove organs, and pat dry. Place in a slow cooker and spoon coconut oil all over the chicken. Sprinkle Herbamare or other infused salt all over the surface of the bird. I have a smaller crock pot & even smaller selection of chickens A 3-4 lb chicken took 6 hours on low in my slow cooker. If you have a larger crock pot or chicken, it may take 1-2 hours longer.
Slow Cooker Squash Noodles
1 spaghetti squash, cut into halves or quarters
3/4 water or broth
coconut oil & cinnamon, optional
Place spaghetti squash, cut side down, into the slow cooker. My small size Crock Pot necessitated cutting the squash into quarters. You can remove the seeds before or after cooking. Cook for four hours on high. Allow to cool slightly. Scrape out the flesh of the squash with a fork, creating “noodles”. Add melted coconut oil and cinnamon for a side dish or treat.
I also like serving the chicken cold, over a bed of cold squash noodles, with Michelle of Low Amine Recipe’s Onion Sauce (also cold!) liberally spooned on top. The sauce is super delicious and very easy to make. It came together on a busy Sunday while I was working around the apartment.
For those of you who are looking for back-to-school lunch ideas, I’ve got a guest post coming out today over at And Love It Too! as part of Sunny’s Allergy Friendly lunch box series. I talk about how to make tuna salad not boring, how I’m the nerdy girl with too many bags and why glass jars are so awesome. For some more, slightly relative & useful advice, there are some amazing tips from all sorts of bloggers, so go get inspired!
Part of Fit & Fabulous Fridays #48 !
- 1 whole chicken, pasture-raised
- 3 T coconut oil, melted
- 1 T Herbamare
- Rinse the chicken, remove organs, and pat dry. Place in a slow cooker and spoon coconut oil all over the chicken. Sprinkle Herbamare or other infused salt all over the surface of the bird. I have a smaller crock pot & even smaller selection of chickens A 3-4 lb chicken took 6 hours on low in my slow cooker. If you have a larger crock pot or chicken, it may take 1-2 hours longer.