This Fit Life | Weekly Recipes: Crockpot AND Paleo
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Weekly Recipes: Crockpot AND Paleo

I am totally digging the accountability group we have going on this month!  Not only is it full of over 100 people working on their health and fitness goals, offering each other support and motivation, but there are TONS of crockpot recipes that we are sharing!

I typically use my crockpot once a week but since starting this group, I’ve been using it more like 2-3 times per week.  And guess what?  It definitely makes my life (and dinner time)easier.

Since I’m feeling inspired by this group, I thought I’d share some more crockpot recipes – all PALEO style!

Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

beef

Source: http://www.kalynskitchen.com/2014/08/slow-cooker-green-chile-shredded-beef-cabbage-bowl.html

Ingredients for Slow Cooker Beef:
2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before  it was trimmed.)
1 T  Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice

Ingredients for Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo or light mayo
4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
2 tsp. (or more) Green Tabasco Sauce

Ingredients for the Avocado Salsa:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)

Instructions:

Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.) (It may already be in strips when you’re through trimming, but aim for same-size strips.)  Rub strips of beef with the taco seasoning.  Heat the oil in a large, heavy frying pan and brown the beef well on all sides.  (Don’t skip this step; the browning adds a lot of flavor.)

 

Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.  Cook on high for 3-4 hours, or until the beef shreds apart easily.  (If you’re going to be out you can also cook this for 6-8 hours on low.)  When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker.  Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.

 

Cut the cabbage into very thin strips.  (We used a Mandoline Slicer with the 1.5 mm  blade to make really thin slices, but you can also cut it by hand.)  Slice the green onions.  Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.  (Taste to see if you want more lime or Green Tabasco and adjust to taste.)  Then put the cabbage and green onions into a bowl and toss with the dressing.

 

Peel and cut up the avocado, place in a bowl, and toss with the lime juice.  (Elise and Dara both have tips for cutting up avocado if you’re not that experienced doing it.)  Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado.  Drizzle in the olive oil and gently toss again.

 

To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.  I served this with extra Green Tabasco for those who wanted a little more heat.

 

If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.  Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.

Turkey Pumpkin Chili with Apple Bacon Compote

Source: http://primalbitesblog.com/2013/10/23/crockpot-turkey-pumpkin-chili/

chili

Ingredients
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 4 cups raw pumpkin, cubed
  • 1 16 oz can chopped tomatoes
  • ⅓ cup strongly brewed coffee
  • ½ cup passata (tomato sauce, or tomato puree)
  • ½ cup canned pumpkin
  • 2 tsp cocoa powder
  • 1½ Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt and pepper to taste
  • 1 large apple, skinned and diced
  • 4 slices nitrate free bacon
  • 2 Tbsp lemon juice
Instructions
  1. Brown the meat in a large skillet in a tablespoon of coconut oil.
  2. Put all of the ingredients into your crockpot, plus the browned meat. Stir to combine and cook on low for 6-8 hours or on high for 4-6.
  3. For the compote, cook your bacon until crispy, then remove and put on a plate lined with a paper towel. Cook the diced apple in the bacon grease over low-medium heat, with a few tablespoons of water. Keep adding water to deglaze the pan, and sauté until the apple is soft and caramelized. Add the lemon juice and cook for an additional 2 minutes. Remove from heat.
  4. Once the chili is thickened to your liking, serve it topped with the apple bacon compote! It’s also great topped with avocado.

Squeaky Clean Slow Cooker Beef Bourgignon

beef

 

Source: http://thehealthyfoodie.com/slow-cooker-squeaky-clean-beef-bourgignon/

    • 900g (2lbs) grass-fed beef stew meat
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 2 large carrots, peeled and sliced
    • 1 small (1½ cups) rutabaga, peeled and diced
    • 2-3 sprigs fresh rosemary, whole
    • 2 Bay leaves
    • 1 tsp Himalayan salt
    • 1 tsp freshly cracked black pepper
    • 2 tbsp Dijon mustard
    • 2 cups bone broth
    • 1/4 cup red wine vinegar
    • 227g (1/2lb) mushrooms, sliced
    • 2 tbsp tapioca starch
    • 2 tbsp water

INSTRUCTIONS

1.Pat the meat dry and sprinkle generously with salt and pepper.

2. Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat

3. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.

 4. Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent
5. Add the broth, red wine vinegar and Dijon Mustard and bring to a simmer. Add the meat and meat juices back to the skillet, stir and kill the heat
6. Transfer to slow cooker, add carrots, rutabaga, mushrooms, rosemary and bay leaves
7. Cook the stew on low for 8 hours or on high for 6 hours.
8. Once your stew is fully cooked and to your liking, ladle about a cup of the cooking liquid into a small saucepan and bring to the boil.
9. Meanwhile, in a small container, mix tapioca starch and water together. Pour that into the boiling liquid and cook for a minute, whisking constantly, until thickened.
10. Transfer this thickened sauce back to the slow cooker and stir until well incorporated.
11. Serve immediately. (don’t forget to fish out rosemary sprigs and bay leaves)

Mediterranean Beef Stew

med

Source: http://www.kalynskitchen.com/2007/01/mediterannean-beef-stew-with-rosemary.html?m=1
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (I use Muir Glen organic tomatoes, 14.5 oz. can)
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I use Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to Crockpot.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.

I hope you enjoy these recipes!  Please SHARE them and this blog with your family, friends, acquaintances and loved ones!
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