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I can tell youve been really good lately. And because of that you deserve a really, really good crockpot recipe.  Not mediocre.  Not eh, its okay, I guess.  Nope.  A REALLY GOOD RECIPE THATS ALSO REALLY EASY AND ALSO PRETTY CHEAP. here you go: The Ingredients. serves 6-8    3-4 pounds beef roast (I used a trimmed chuck roast) 1/2 cup brown sugar 1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free) 1 head garlic (peeled, but leave cloves intact--approx 10 cloves)  1/2 onion, diced 1 inch fresh ginger root, peeled and grated 2 tablespoons seasoned rice wine vinegar 1 tablespoon sesame oil 1 whole jalapeno, diced (be careful! use gloves!) The Directions. Use a 6-quart slow cooker. Okay. This truly cant be any easier. I didnt brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first, but it honestly doesnt matter. This is going to cook on low all day long, and the ingredie...

I love all the flavors in this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa. When I look back in the monthly archives on Kalyn's Kitchen, it's interesting to see that the things I'm cooking at certain times of the year have a definite pattern.  For example, I obviously like to hold on to summer as long as I can, so every September I have Zucchini Recipes and Tomato Salads posted long after many bloggers have moved on to soups and pumpkin.  I'm sure there will still be more zucchini and tomato recipes coming this year, but I hope I can get a little credit for this Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa as a wonderfully season-spanning dish as we move from summer to fall.  The recipe has a layer of crunchy spicy slaw and some avocado salsa for summer, topped by spicy green chile beef that cooks in the slow cooker for fall.  I really loved this dish which I thought was just spicy enough to be interesting.  The shredd...

Roasted Brussels Sprouts are a wonderful side dish, so don't save them just for Thanksgiving. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and these Roasted Brussels Sprouts with Toasted Almonds and Parmesan are amazing.  And since today officially starts the Countdown to Thanksgiving 2013 , I'm recommending this recipe as a Thanksgiving side dish.  But don't save them just for Thanksgiving, please try these for dinner soon!) Now that roasted brussels sprouts have turned me into a brussels sprouts fan, I've been paying attention to how people cook the little guys, and lately I've noticed brussels sprouts being shredded into thin strips. When I looked for recipes, I found shredded pan-fried brussels sprouts, but not shredded and roasted ones, but since I love the leaves that fall off and get extra crispy when you're roasting brussels sprouts, I decided to try it and see how they turned out. I'...

Adding quinoa to a kale salad turns it into a meal! Follow Foods For Long Life on Facebook and Pinterest. If you enjoy my blog, youll love my eBook! on Amazon and iTunes.   Inspired at the Airport My daughter and I just spent a lovely four days in Sedona. Besides the beautiful red rocks and relaxing spa treatments, we were blown away with the food. One restaurant was better than the other. So when we got to the Phoenix airport to go home, we were kind of bummed that our last meal would probably be terrible. I mean, whens the last time you had a good meal at an airport? We were pretty shocked when we walked into Chelseas Kitchen in Terminal 4. The restaurant itself was large and beautiful and the food was definitely NOT what you would expect at an airport (unless you are in the International Terminal in SFO.) Chelseas Kitchen at the Phoenix Airport The dish that inspired me the most was their kale salad (they were kind enough to make one without the parmesan cheese). It was mix...