After eating all those cupcakes, chocolate, and frosting (plus some crispy roasted potatoes on the side), my body felt like it gained a brand spanking new spare tire. Let’s just say that things were not pretty. I don’t even want to talk about how my jeans felt. So for the past two weeks, I’ve been a bit more carb conscious. Don’t worry, I’m not about to go all low-carb diet on you. I like eating bread too much for that. But there are those days when I feel that swapping out carbs for vegetables is just what I need to make my body feel better. Collard greens are fantastic for this. The leaves are so strong that you can use it as a wrap or fold it in half for tacos. If you’re not on top of this yet collard wrap train already, you need to get on it! A few months ago, I saw this crock pot chicken tikka masala recipe on The Roasted Root that I’ve been eyeing for a looong time. I knew I had to try it because this is one of those set-it-and-forget-it slow cooker recipes that I have an acute fondness for lately. Unfortunately, I didn’t have all the ingredients in the recipe, so I adapted it into a curried chicken dish. Even though this isn’t a true tikka masala, the flavors of this curried chicken is purrrrfect! Looking for more slow cooker recipes? Udon Bowl with Five Spice Slow Cooker Pork
Slow Cooker Applesauce
Slow Cooker Pork with Zucchini Carrot & Apple Noodles
