Here at GMS, we are huge fans of the crock pot, and being a paleo-eater is yet another reason to love crock pot meals. Simply put, paleo eating often requires food preparation. After a long day, it can be hard to cook a complete, nutritious meal and when pressed for time, it can be hard to put together a satisfying and health-conscious meal.

So the great thing about a slow cooker is that you can throw the ingredients in, go to work and when you come home – voila! A hot, home cooked meal is waiting for you.

We recently tried out a recipe for Honey Garlic Wings from Off the Grain, with our own spicy twist on it.

Ingredients

2-3 lbs of wings (I increased my recipe because I have a large crock pot. Be aware that the wings that lay on the bottom of the crock pot will brown more than those piled on top)
3/4 cup of raw honey
1.5 tbsp minced garlic
2 tbsp of olive oil
1/2 tsp sea salt
1/2 tsp pepper
1-2 tbsp cayenne pepper (if you want a little heat!)

Directions
1. Toss wings into crock pot
2. In a bowl, mix all other ingredients. You may want to heat the honey a little so it mixes and pours easily.
3. Pour mixture over wings. Mix.
4. Cook on low for 6 hours or 3-4 hours on high.

And that’s it. Add a bed of greens or a side salad and dinner is served!

What’s your favorite wing recipe?

Sometimes when an idea comes into our heads, we can’t stop thinking about a recipe until it’s fulfilled, and on our plates and we are sharing a piece or slice of whatever we dreamed up. This month, it was cherry cobbler. I don’t even know the last time I had cherry cobbler, but I saw cherries at the store and thought, This is it, I need cobbler. It took a while for us to get ourselves together enough to attempt to make this dessert, but finally we did and I am so glad we did because you guys, this is delicious.

So, first of all, you’re probably wondering how to pit two pounds of cherries. I was wondering how we’d do this too. I’d seen the video below on Instagram, but I wasn’t sure if it was going to work or not. But Corelyn found each of us a chopstick, and I found each of us a bottle, and we hoped for the best.

I am here to tell you that this is definitely a good idea and it will definitely work. It takes a bit of elbow grease, and Corelyn discovered that if you poke a hole in the top of the cherry first, and then flip the cherry and push the pit out that way it usually works better. Also, we’re here to tell you that the skinny end of the chopstick worked better for us, but you do what you think makes sense. Warning: you will get cherry juice all over your hands, and probably your apron, face, cabinets, fellow cherry-pitter, and counters.

Now, onto the recipe. We recently received the King Arthur Flour’s Baker Companion, and we are in love. When I looked up cobbler, I ended up reading the entire chapter on Buckles, Cobblers, and Crisps. We learned a lot (like how a crisp doesn’t contain oats but a crumble does) and also discovered that there are many types of cobbler: cake crust, pie crust, and biscuit crust. The southern gal thought (quite correctly) that we should do the biscuit crust, so away we went.

You can find the full recipe here – with a few edits from the original recipe.

We served ours with a dollop of mascarpone, but you can serve yours with whipped cream or ice cream – whatever feels right in your heart.

Happy cherry season, you guys! What kind of dessert will you be making with them? Let us know what your fave cherry recipe is – we’re always looking for new ones!

Do you ever end up with a half of bag of kale about to go south and you feel like you’ve had a kale salad for every single meal since last Wednesday? We felt like that last week, and it was so much kale we thought about pureeing and freezing it just to keep up (which is still an excellent idea). But then we got smart and realized that we could do something better – we could make kale chips.

We love turmeric. We love cumin. And we wanted big flavor without too much salt. So we combined the two with some olive oil and got to work. These satisfy our need for a crispy and savory snack without making us feel guilty later in the day – we’re always in the market for snacks that make us feel healthy, but are still fun to eat.

Kale chips are so easy you don’t even really need a recipe. But here’s one, anyways, to make your life easier.

Ingredients:

1 bag kale (we used Tuscan)
1 tbsp olive oil
1 tsp turmeric
1 tsp cumin

Directions: Mix all ingredients well. Stick in 400 degree oven for about 10-15 minutes (you want them to be crisp but not burnt.) Serves about three to four. You can serve immediately or store in a bag as a snack – but remember to make it airtight you don’t want these chips to get soggy!

What spices do you like on your kale chips? Have you ever tried cayenne, or even a little cinnamon?

Happy Friday, you guys! We know we sound like broken record when we keep saying how hot it is in LA, but you guys it’s like one thousands degrees here and we just can’t get enough popsicles. We love coming home from a hot, hot day at work and having a nice cold popsicle. And with a super-hot weekend on the way, we knew we had to get one more batch in the freezer or else we’d go insane.

We also love figs, and our friend Mike happens to have a fig tree, and Mary was nice enough to do some urban foraging and bring them right over to us! These ones are only about 150 calories each, too, so really it’s a perfect snack.

Look how beautiful these figs are – they are just asking to be made into popsicles. They were juicy, huge, and obviously FREE, so thumbs up to that. If you can’t find free figs, you should definitely go to TJs or your local grocery store and pick some up – they are in season!

For these pops, we wanted simplicity, so we stuck to a small amount of ingredients – figs, a little sugar, coconut cream, and milk. For the actual recipe, head over here.

As you can see, these got slightly melty by the end of the shoot but I’m here to tell you that they were delicious just a little melty and also delicious straight out of the freezer. What is your fave kind of popsicle? Let us know and we’ll whip up a batch!

Another summer day, another fresh take on the summer salad. We’ve been known to raw, leafy greens and fresh veggies by the fistful, so we don’t need a lot of motivation when it comes to eating salads. Even so, it’s always fun to play with new ingredients and new combinations, which is what inspired this crisp chard and burrata salad.

You may remember that we only recently discovered the wonders of burrata, and I’m here to tell you that the obsession continues. We’ve been putting it on everything, so it was a natural addition to this recipe. As for the chard, we realized it had been far too long since we incorporated one of our favorite leafy greens into a recipe!

We also added cranberries and thinly sliced red onion to add some bite and sweetness. We’d recommend tossing all of the above with butter lettuce, but any green will do! What do you think? Will you be giving this colorful salad a try?