A Thyme to Eat

-4 boneless, skinless chicken breasts -1 bunch fresh kale -4 tbsp of McCormick Perfect Pinch Caribbean jerk seasoning -1 tbsp cajun seasoning, divided  -Salt -Olive oil -Fresh cilantro -4 Limes INSTRUCTIONS:  1. Heat a cast iron, or non-stick skillet over very high heat until slightly smoking. Coat chicken breasts with olive oil and season each one with 1 tbsp of jerk seasoning. Sprinkle a small amount of cajun seasoning to both sides of chicken evenly. Both of these seasonings have salt in them, so no need to add any salt! Unless you want to at the end but it's always better to add salt than to have too much. 2. Sear chicken breasts on each side for 3-5 minutes until desired darkness is achieved. I like mine super dark and caramelized. This makes for really good charred bits at the end.  3. Coat the crock pot with a little bit of olive oil. (I used a paper towel to rub a thin layer around the entire inside. Place chicken breasts into the crockpot and

INGREDIENTS: -1/2 cup plant-based chocolate protein powder (I used Vega Clean vegan protein powder) -3/4 cup unsweetened cocoa powder -1 tbsp vanilla extract -1/3 cup butter, room temperature -1 cup powdered "Pyure" stevia blend sweetener. (I found this at Jewel in the sugar section for $6.99 for a big bag) -7 packets of equal -1/2 cup plain greek yogurt (I used Fage 0%) -1 egg -1/2 cup egg whites (about 1 and 1/2 eggs) -Sea salt PLEASE READ NOTES BELOW! :) NOTES: This batter is EXTREMELY thick and some what hard to work with. Since I opted out of adding peanut butter and honey for a way less carb count, it wasn't as easy to mix as other protein treats I've made. But be patient and you'll come out with super dense and "fudge" like brownies in the end.  This also makes a very small batch. I only used about half of an 8x11 glass baking dish and they're about 1/2 inch thick. This makes 9 brownies. If you want thicker o

INGREDIENTS: -4 large bell peppers -6 cups cooked chicken, chopped (I used rotisserie chicken) -1 & 1/2 cups Frank's buffalo sauce -6 tbsp white onion, chopped -4 ounces Kraft shredded jalapeño cheese -1 jalapeño  -Fresh chives INSTRUCTIONS: 1. Preheat oven to 400 degrees. Cut peppers in half. Cut out the stem and clean out all of the seeds and inner flesh. 2. In a bowl, mix chicken, buffalo sauce and onion until sauce completely coats the chicken. 3. Fill peppers with mixture. 4. Place on a baking sheet and bake for 30-35 minutes. Take out of the oven and top each pepper with 1/2 ounce of cheese. Or however much cheese you'd like.  5. Bake for an additional 10 minutes. Then broil on High for 3 minutes. 6. Top with slices of jalapeño and chopped chives!