John Chatham

“Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.”
― John Chatham, The Slow Cooker Cookbook: 87 Easy, Healthy, and Delicious Recipes for Slow Cooked Meals

“6 egg whites, lightly beaten 2 bananas, mashed ⅓ cup raspberries, mashed 2 tablespoons almond butter ¼ teaspoon cinnamon Spray a skillet or griddle with cooking spray. In a large bowl, mix the egg whites, bananas, raspberries, and almond butter until smooth. Pour the batter into the skillet using ½ cup for each pancake. Wait 2 to 3 minutes before flipping the pancakes. Cook an additional 2 to 3 minutes until golden brown. Serve with a sprinkling of cinnamon and/or fresh fruit. Serves 2”
― John Chatham, Paleo for Beginners: Essentials to Get Started