65 Gluten and Dairy-Free Paleo-Friendly Recipes for Slow Cookers

I ENJOY using my slow cooker and I also like the overall Paleo philosophy on nutrition and eating – so when I saw this cookbook today I downloaded right away. With fall and winter season coming, I love using my crockpot for dinner meals, but finding healthy recipes is hard. This cookbook is GREAT! Not just does the author offer a number of recipes for various meats and fish dishes, she also provides soups, as well as breads (I know – HOW do you prepare breads in a slow cooker – you’ll have to purchase it to find out!).

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Best of all, she recommends healthy active ingredients for each recipe. I ENJOY that! Head over to Amazon and get this Kindle cook book today.

Cooking food for your family day in and day out can get tedious and time consuming. That’s why Paleolithic Slow Cooker: 65 Gluten and Dairy Free Paleo Slow Cooker recipes provides you slow cooker recipes to assist you lessen the amount of time you spend in the cooking area, while creating tasty, savory, Paleo friendly meals. Simply put all the ingredients in your slowcooker, (typically in the morning), switch on the power for the cooker and proceed with your day! It’s excellent throughout the summer season, too, as you do not have to warm your cooking area to prepare.

In this gluten-free cookbook you will certainly get:

Результат пошуку зображень за запитом "Gluten and Dairy Free Paleo"

1. Get appetiser, main dish (beef, chicken, venison, fish and shellfish, and lamb) along with scrumptious desert recipes, like slow cooker banana bread. You’ll be surprised on the variety of foods you can prepare in your slow cooker.
2. Get slow cooker recipes that are free of gluten containing ingredients. Occasionally, a dairy item could be recommended, but it is optional.
3. Enjoy recipes showcasing beef, chicken, pork, and fish and shellfish.

This cookbook will certainly assist you to find Paleo recipes to add to your food preparation repertoire that each diner will certainly enjoy.

Here’s a taste of some of the recipes you’ll find in this book:.

Slow Cooker Appetizer Meatballs.

Makes 8 portions.

1 onion, diced.
1/4 cup almond meal.
1 egg.
2 garlic cloves, minced.
2 Tsp sea or Himalayan salt.
1/2 Tsp salt.
1/4 Tsp ground black pepper.
2 lb ground beef.
2 Tbsp coconut oil.
1 (15-oz) can tomato sauce.
1 (6-oz) can tomato paste.
1/3 cup maple syrup.
1/4 cup beef broth.
2 Tsp sauce, gluten-free.
1/2 Tsp powder.

Stir the ground beef, onion, almond meal, egg, sea salt, celery salt, and pepper in a mixing bowl and blend with a wooden spoon till equally combined. Shape the mixture into meatballs about the size of a ping-pong round.

Heat the oil in a skillet over average-high heat. Add the meatballs, working in batches to stay clear of crowding the pan, and brown on all sides, about 6 minutes. Turn as necessary to brown equally. Transfer the meatballs to the slow cooker as they brown.

Add the tomato sauce and paste, maple syrup, beef broth, Worcestershire sauce, and chili powder to the saute pan and stir to release the browned drippings in the pan. Pour the contents of the saute pan over the meatballs. Cover the cooker with a lid. Cook on LOW for 2 to 3 hours or till the meatballs are fully prepared and tender. Serve the meatballs hot.

Slow Cooker Chicken Lettuce Wraps
Makes 6 portions.

2 lb ground turkey or chicken
1 average onion, finely diced
3 stalks celery, finely diced
3/4 cup hoisin sauce, divided
3/4 cup soy sauce
1/4 cup water
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp hot chili oil
5 oz can bamboo shoots, drained, finely chopped
8 oz can water chestnuts, drained, finely diced
14 oz can bean sprouts, drained
1/4 cup fresh cilantro, snipped
12 crisp iceberg lettuce leaves

Brown ground turkey with chopped onion. Drain off excess fluid. In big slow cooker incorporate prepared turkey and onion with celery, 1/2 cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.

Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover ( 1/4 cup) hoisin sauce. Enjoy!

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