It is scorching here this week! Our perfect summer temperatures have skyrocketed and we’re all seeking ways to stay cool. I know, kinda crazy that I’m sharing a slow cooker recipe, but I made this on a more normal hot day, so it was fine. If it is extra hot, get this going early in the morning to beat the heat. It’s worth it and makes for such a great summer meal. Plus, you really can’t go wrong with barbecue shredded meat. I highly recommend serving this with homemade coleslaw on the side, along with whatever else you like (roasted sweet potatoes are especially wonderful with both).
Meanwhile, I’m headed back to Michigan for a visit this Sunday and will be gone for 10 days. I’m greatly looking forward to seeing my family and friends, and spending time on the lake. I’m ready for a little R&R.
Cheers and enjoy!
- 4 boneless skinless chicken breasts (roughly 2-2.5 lb worth)
- 1/2 medium yellow onion, chopped
- 2 large cloves garlic, minced
- Sea salt and black pepper, to taste
- 1 cup paleo BBQ sauce, either homemade or a high-quality brand like this one
- Add chicken, onion, and garlic to the bottom of the slow cooker. Season to taste with sea salt and black pepper. Add BBQ sauce and cover with lid. Cook on low for 6-7 hours or on high for 4-5.
- Once done, shred the chicken with two forks and stir to coat with the sauce.
Yields: 4-6 servings
October is officially here and it’s truly starting to feel more like fall. With a more noticeable shift in weather this past weekend, it felt like an appropriate time to make a slow cooker stew and eat my first winter squash of the season. I was inspired by this recipe and tweaked it a bit to make it what I wanted. It turned out just right. Hope you enjoy!
- ~2 lb grass-fed beef stew meat
- ~1/2 cup tapioca flour/starch
- 1-2 Tbsp grass-fed ghee or butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- ~1.5 lb butternut squash, peeled and cut into cubes
- 1 medium white sweet potato, peeled and cut into cubes
- 2 large carrots, chopped
- 8-10 crimini mushrooms, sliced
- 2 Tbsp coconut aminos
- 2-3 cups chicken, beef or vegetable broth, preferably homemade
- 1/4 cup dry red wine
- 1/2 tsp paprika
- 1.5 tsp raw honey or coconut sugar
- 1 bay leaf
- 1-2 tsp sea salt or to taste
- Black pepper to taste
- 4-5 kale leaves, de-stemmed and torn into pieces
- Place tapioca starch in a large, shallow bowl. Add the stew meat and toss to coat.
- Melt ghee or butter in a large pan over medium heat. Add the onion and sauté a couple minutes, until soft. Next, add the garlic and stew meat. Continue cooking until beef has browned. Then, add the beef and onion mixture to the bottom of the slow cooker.
- Pour a little bit of the broth into the sauté pan to deglaze it and loosen the brown bits. Once deglazed, add to the slow cooker with the meat mixture.
- Add the squash, sweet potato, carrots and mushrooms to the slow cooker. Then, add the sea salt, pepper, paprika, bay leaf, coconut sugar, coconut aminos, broth and red wine. Stir well.
- Place the lid on the slow cooker and cook on low for about 7 hours. During the last 30-45 minutes of cooking, add the kale and stir well.
- Taste and add more sea salt and pepper, if desired. Remove bay leaf and serve.
Yields: ~6 servings
Anyone else relieved that it’s Friday? Whew, I sure am. It’s been a tiring week with a little different change of pace. It was good though, but I’m ready for some downtime tomorrow and sleeping in (I was up around 5:30 a.m. every morning this week).
Anyway, It’s been a while since I’ve shared a curry recipe, so I figured it was about time again. Not only that, but I had a craving for it. This one is a stew, so it’s thicker and less creamy than some of the other regular curry recipes I’ve made, but it’s so, so delicious. It’s think it’s best eaten as is, but if you want to, you can eat it over spaghetti squash, zucchini noodles or cauliflower rice. Whatever floats your boat.
I had the hardest time photographing this dish because the neighbor’s cat, Meg would not leave me alone. She was up on the deck going crazy, and really wanted to get her paws on the stew. She also had a fire in her eyes and kept clawing the deck posts like a mad cat. I had to sneak back into the house fast, so she wouldn’t get through the door and wait for her to go away. Once I came in, she sat directly in front of the door, crying (see picture below). Our cat, Dutch actually saw her through the patio door and threw a fit, which ended up scaring her away. In the end, I was able to quickly get back outside and snap a few photos. Cats are so silly.
- 1/2 Tbsp coconut oil
- 1/2 large red onion, sliced into half moons
- 2 garlic cloves, minced
- 1 lb pork stew meat
- 1/2 medium butternut squash, peeled, seeded and cut into cubes (about 2 cups)
- 1/2 large head green cabbage, chopped
- 1/2 cup full-fat coconut milk, plus a little more if needed or desired
- 1 Tbsp Thai red curry paste
- 1 tsp curry powder
- 1 Tbsp coconut aminos
- 1/4 cup chicken broth, preferably homemade
- 1/4 tsp paprika
- Pinch of cayenne pepper
- Sea salt and pepper to taste
- Melt coconut oil in a large pan over medium heat. Add the onion and garlic, and saute a few minutes, until onion is softened. Remove from heat and place in the bottom of your slow cooker. Then, add the butternut squash cubes.
- In the same pan you cooked the onion, add the stew meat and season to taste with sea salt and pepper. Brown on all sides over medium heat, about 6-7 minutes total. Then, remove from heat and add to the slow cooker.
- In a mixing bowl, whisk together the coconut milk, curry paste, curry powder, coconut aminos and paprika. Once smooth, add to the slow cooker and stir. Then, add the broth and stir again.
- Place the chopped cabbage on top and stir slightly. Don’t worry about getting all the cabbage mixed through though, as it will soften with cooking.
- Cook on low for 6-7 hours or high for 4-5. Serve with a garnish of fresh cilantro, if desired.
Yields: ~3 servings