Read Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) Online

Authors: Grace Cooper,Eva Mehler,Sarah Benson,Vicki Day,Andrea Libman,Aimee Long,Emma Melton,Paula Hess,Monique Lopez,Ingrid Watson

Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Cast Iron, #Pressure Cookers, #Slow Cookers, #Special Diet, #Paleo, #Weight Loss, #Special Appliances, #Health; Fitness & Dieting, #Diets & Weight Loss, #Diets, #Low Fat

Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (37 page)

Tofu Curry

Net Carbs

2 grams/ serving

Cook time

5 hrs

Calories

97 kcal

Fat

10 g

Protein

2 g

Carbs

3 g

Ingredients

  • 7 oz. tofu,
  • 1 cup chopped mushrooms,
  • 1 cup coconut milk,
  • 3 tbsp. coconut oil,
  • 2 tbsp. green curry paste,
  • some fresh green chilies,
  • 2 garlic cloves,
  • ¼ cup fresh basil,
  • ¼ tbsp. brown sugar,
  • salt, pepper

Let’s Cook:

  1. Start by cutting/slicing/mincing the mushrooms, garlic and tofu in smaller pieces.
  2. Add all ingredients to the slow cooker. Stir well to incorporate everything.
  3. Cover and cook on low for 5 hours.

Veggie Stew

Net Carbs

6 grams/ serving

Cook time

9 hrs

Calories

26 kcal

Fat

2 g

Protein

3 g

Carbs

7 g

Ingredients

  • 3 cups cauliflower (cut into large chunks),
  • 2 onions,
  • 2 cups baby carrots,
  • 2 garlic cloves,
  • 1 cup diced mushrooms,
  • 2 celery stalks,
  • 3 tbsp. soy sauce,
  • ¼ tbsp. thyme,
  • 2 cups water,
  • salt, pepper

Let’s Cook:

  1. After preparing all the vegetables, simply add them all in the slow cooker.
  2. Continue by adding the sauce and water, season and stir carefully.
  3. Cover and cook on low for 9 hours.

Slow Cooker Veggie Frittata

Net Carbs

4 grams/ serving

Cook time

1 hr

Calories

114 kcal

Fat

7 g

Protein

8 g

Carbs

6 g

Ingredients

  • 4 eggs + 1 more egg white,
  • 2 large onions (diced),
  • 1 cup chopped spinach,
  • 1 large tomato (diced),
  • 1 tbsp. olive oil,
  • 1 cup mozzarella cheese salt,
  • pepper

Let’s Cook:

  1. Blend all ingredients in a large bowl until all of them have been incorporated.
  2. Coat the bottom of the slow cooker with oil.
  3. Place the mixture in the cooker. Top with a new layer of cheese.
  4. Cover and cook on low for about 1 hour.

Corn Kernel Chowder

Net Carbs

15 grams/ serving

Cook time

6 hrs

Calories

111 kcal

Fat

6 g

Protein

10 g

Carbs

17 g

Ingredients

  • 12 oz corn kernels,
  • 1 cup yellow split peas,
  • 4 oz dried green chilies,
  • 14 oz veggie broth,
  • ½ cup roasted peppers
  • , ½ cup cream cheese ½ tsp thyme,
  • ½ tsp oregano,
  • 1 tsp cumin,
  • 1 cup water
  • salt

Let’s Cook:

  1. Put in the slow cooker corn, split peas, broth, corn, chilies, oregano, thyme, cumin and pepper.
  2. Cover and cook for 6 hours on high.
  3. Remove cover and scoop 2 cups of the soup into a blender.
  4. Pulse until smooth.
  5. Pour mixture back into the slow cooker.
  6. Add cheese and stir
  7. Cover and cook again for 5 minutes. Serve

Lentils and Rice

Net Carbs

11 grams/ serving

Cook time

3 hrs

Calories

117 kcal

Fat

6 g

Protein

12 g

Carbs

15 g

Ingredients

  • 2 cups lentils,
  • 3 cloves garlic,
  • 1 onion chopped,
  • 5 cups veggie broth,
  • 1 tsp old bay seasoning,
  • ¼ cup olive oil,
  • 1 cup wild rice,
  • salt, pepper

Let’s Cook:

  1. Put into the slow cooker all ingredients except the seasoning.
  2. Cover and cook for 3 hours on low.
  3. Remove the cover and sprinkle the seasoning.
  4. Cover and cook again for 5 minutes. 5. Serve

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