Read Paleo Slow Cooker: A Sassy Cavewoman Makes Fire Online
Authors: Megan White
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Slow Cookers, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Quick & Easy, #Gluten-Free, #Low Carb, #Diets
Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (6 page)
Chicago-Style Italian Beef
Figure 26.
Recipe Makes 10 Servings.
Price Per Serving: $3.10.
Ingredients:
3 pounds grass-fed beef roast
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
1 tsp. onion powder
5 minced garlic cloves
1/3 cup water
2 tbsp. apple cider vinegar
5-8 caps of Portobello mushrooms
3 tbsp. Dijon mustard
Salt and pepper to taste
Directions:
Begin by rubbing all of the spices all over the beef roast. Next, sear the beef roast in the olive oil in a skillet for five minutes on each side. After you’ve seared the beef, add it to the slow cooker.
Pour the apple cider vinegar and the water into the slow cooker, and cook the beef for eight hours on low.
After eight hours, take two large forks to the meat and shred it into an “Italian beef” style. Add the Dijon mustard to the slow cooker and stir.
At this time, position the slow cooked beef onto the Portobello mushrooms to create “sandwiches,” and enjoy.
Cool Coffee Slow Cooked Beef
Figure 27.
Recipe Makes 10 Servings.
Price Per Serving: $2.75.
Ingredients:
3 pounds beef roast
2 ½ tsp. cocoa powder
5 minced garlic cloves
1 tsp. oregano
4 tbsp. chili powder
1 tsp. cumin
¼ tsp. cinnamon
½ tsp. chipotle powder
2 tbsp. balsamic vinegar
1 diced onion
1 cup pre-brewed coffee
Directions:
Begin by bringing together the cocoa powder, the garlic, the oregano, the chili powder, the cumin, the cinnamon, and the chipotle powder in a small bowl. Pour a small bit of water into the mixture to create a sort of paste. Rub this mixture all over the beef.
Next, position the onion at the bottom of the slow cooker. Add the beef overtop, and then add the balsamic vinegar and the coffee overtop.
Cook the beef for eight hours on low to create a tender meal.
Enjoy!
Irish Man’s Corned Beef and Cabbage
Figure 28.
Recipe Makes 10 Servings.
Price Per Serving: $2.30.
Ingredients
2 ½ pound corned beef brisket
1 corned beef seasoning pack
5 diced carrots
1 wedged cabbage
3 diced onions
2 ½ cups water
Directions:
Begin by bringing together the onions, the carrots, and the cabbage in the bottom of the slow cooker.
Next, rinse out the corned beef and pat it dry. Position the beef over the vegetables, and sprinkle the seasoning pack overtop.
Pour the water over the meat, and then place the lid over the slow cooker. Cook the beef on LOW for nine hours.
Slice the corned beef into smaller pieces and serve it warm with the vegetables.
Enjoy!
Simple and Slow Broccoli Beef
Figure 29.
Recipe Makes 5 Servings.
Price Per Serving: $2.10.
Ingredients:
1 ½ pound beef roast
1 sliced apple
3 cups chopped broccoli
½ cup coconut aminos
½ cup beef broth
4 minced garlic cloves
½ cup raw honey
Directions:
Begin by mixing together the coconut aminos, the beef broth, the apple, the garlic, and the honey in the bottom of the slow cooker.
Next, position the beef overtop this mixture, and stir well. Allow the beef to cook on LOW for six hours. At this time, add the broccoli, and cook for an additional forty-five minutes before serving.
Enjoy!
Live Well Mediterranean Meatballs
Figure 30.
Recipe Makes 8 Servings.
Price Per Serving: $2.10.
Ingredients:
2 pounds grass-fed ground beef
1 diced onion
1/3 cup almond flour
1 tbsp. basil
1 tbsp. Italian seasoning
1 egg
28 ounces crushed tomatoes
Directions:
Bring the ground beef, the onion, the almond flour, the basil, the seasoning, and the egg together in a large bowl. Stir the ingredients well and formulate one-inch in diameter meatballs. Position the meatballs in a slow cooker, and pour the 28 ounces of tomatoes over the meatballs. Cook the meatballs on low for six hours, and enjoy.
Figure 31.
Recipe Makes 5 Servings.
Price Per Serving: $1.50.
Ingredients:
5 minced garlic cloves
1 spaghetti squash
14 ounces tomato sauce
2 ½ tbsp. olive oil
2 tsp. Italian seasoning
Directions:
Pour the tomato sauce, the garlic, the seasoning, and the olive oil together in the slow cooker. Stir the ingredients together well.
To the side, slice the spaghetti squash into two equal halves. Remove all the spaghetti squash seeds. Next, place the squash pieces face-down in the slow cooker. Cook the squash on LOW for seven hours.
Next, remove the squash from the slow cooker and create long “spaghetti” noodles with a fork. Ladle out the sauce from the slow cooker to enjoy overtop.
Indian-Inspired Vegetarian Curry
Figure 32.
Recipe Makes 6 Servings.
Price Per Serving: $2.30.
Ingredients:
5 minced garlic cloves
2 ½ diced sweet potatoes
2 tsp. cumin
1 tsp. cloves
½ tsp. cayenne pepper
2 diced onions
½ tsp. turmeric
1 ½ cup coconut milk
1 cubed head of cauliflower
1 tbsp. ginger
Salt and pepper to taste
Directions:
Begin by bringing the above ingredients together in the slow cooker, except for the cauliflower. Place the lid on the slow cooker and cook it on low for eight hours. With a half hour left until that eight hours is up, remove the lid and place the cauliflower beneath the surface of the curry sauce. Place the lid back on the slow cooker and allow the cauliflower to cook in the sauce for that remaining thirty minutes.
Enjoy the curry warm.