Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (2 page)

Perhaps.

It can be very, very difficult to plan your meals, go grocery shopping, prep, and cook everything on the road to better health.

That’s why this book lays it all out for you. It allows you to prep everything in less than 10 minutes, stick every ingredient into the slow cooker, and walk away for about eight hours. When you return home, your kitchen is smelling wonderful, your really healthful, weight-loss-efficient meal is prepared. What’s more? You’ll have leftovers for days. If you know how to work a microwave, I’m guessing your next few days’ prep is out the window.

Time is something you sometimes have to “trick” anyway to really get what you want!

I hear this a lot. As an often-broke writer, I can understand how the prices of many of these things look at the grocery store: scary.

However, it doesn’t have to be that way. I’ve broken down the price of each of the following recipes, on a servings-basis. Therefore, the exact price of less-than-five dollars per serving means that you’re paying less-than-five dollars for what you would normally pay OVER ten dollars for at a restaurant. Plus, you know every single ingredient, you know that each ingredient is helping you to lose weight, and you know—beyond a shadow of a doubt—that it’s brimming with nutritional elements.

Therefore, this Paleo diet slow cooker book is everything you need. It answers your questions about both money and time. And it shows you how to live the best version of yourself, even when time is money and money is time.

Go out and eat, Paleo diet champions!

Love, Meg.

Figure 1.

Recipe Makes 5 Servings.

Price Per Serving: $2.

Ingredients:

3 tbsp. coconut oil

2 tsp. minced garlic

8 eggs

2 ½ cups ground beef

1 ½ cup chopped kale

2 cups sliced leeks

1 cup diced sweet potatoes

Directions:

Begin by bringing the ground beef into a skillet with 3 tbsp. of coconut oil. Brown the ground beef for approximately four minutes. Afterwards, bring the beef sausage into the slow cooker.

Next, add the leeks, the garlic, and the kale to the skillet, and sauté them together until the kale begins to wilt. This should take about three minutes.

Next, add these vegetables to the slow cooker along with the sweet potatoes.

To the side, whisk together the 8 eggs. Pour the created mixture into the slow cooker. Place the lid on the slow cooker and allow it to cook on LOW for six hours.

Enjoy!

Figure 2.

Recipe Makes 8 Servings.

Price Per Serving: $2.40.

Ingredients:

8 eggs

2 shredded sweet potatoes

2 diced onions

1 tbsp. garlic powder

2 diced red peppers

4 tsp. basil

salt and pepper to taste

Directions:

Begin by bringing the sweet potatoes to the food processor and shredding them completely. To the side, slice and dice the onion and the red pepper, as well. Next, whisk together the eight eggs in a medium-sized bowl.

Bring all the ingredients together in the slow cooker. Stir the ingredients together well, and place the lid on the slow cooker. Cook the breakfast casserole on low for eight hours. Afterwards, slice the creation like a breakfast pie, and enjoy.

Figure 3.

Recipe Makes 6 Servings.

Price Per Serving: $3.

Ingredients:

12 ounces turkey bacon

18 eggs

2 ½ pounds ground beef

2 tbsp. olive oil

2 diced onions

4 diced zucchini

1 diced eggplant

1 cup spinach

½ tsp. garlic powder

½ tsp. paprika

salt and pepper to taste

Directions:

Begin by preparing the vegetables. Slice and dice the onions, the zucchini, and the eggplant.

Next, brown the ground beef in the olive oil in a skillet for about five minutes. Afterwards, remove the ground beef, and brown the bacon, as well. When you’ve made crispy bacon, allow it to cool for a moment before slicing and dicing it into smaller pieces.

To the side, whisk together the eggs in a medium-sized bowl.

Bring all the ingredients together in the slow cooker and allow the casserole to cook for eight hours.

Enjoy!

Figure 4.

Recipe Makes 5 Servings.

Price Per Serving: $2.30.

Ingredients:

2 ½ pounds boneless chicken

salt and pepper

3 minced garlic cloves

3 sprigs thyme

6 cups chicken broth

1 pound sliced and diced carrots

4 cups kale

Directions:

Begin by position the chicken at the bottom of the slow cooker. Salt and pepper the chicken well.

Next, add the garlic and the thyme overtop the chicken, and pour the chicken broth into the slow cooker.

Cook the chicken, the garlic, and the thyme on high for four hours.

At this time, remove the chicken from the slow cooker, and position it in a bowl. Toss away your thyme, as well.

Place the heat of the slow cooker back to high, and shred the chicken. Place the chicken in the refrigerator to wait for dinner, and add the onions and the carrots to the slow cooker. Allow these to cook with the broth for two hours.

With thirty minutes left before dinner, position the kale in the slow cooker.

Add the chicken back to the soup and allow it to cook for an additional twenty minutes. Serve the soup warm, and enjoy!

Figure 5.

Recipe Makes 8 servings.

Price Per Serving: $2.30.

Ingredients:

2 pounds chicken breast

1 diced onion

3 ounces diced jalapenos

5 ounces diced green chilies

14 ounces diced tomatoes

3 tbsp. coconut oil

1 diced green pepper

1 tbsp. cumin

1 ½ tbsp. chili powder

8 ounces tomato sauce

2 tsp. oregano

Directions:

Begin by positioning the chicken breasts in the bottom of the slow cooker. Add all the additional ingredients overtop the chicken. Place the lid on the slow cooker and cook the stew for ten hours on low.

Next, shred the chicken, and stir the stew well. Serve the stew warm, and enjoy.

Figure 6.

Recipe Makes 8 Servings.

Price Per Serving: $3.

Ingredients:

2 ½ pounds sliced and diced beef stew

3 tbsp. coconut oil

1 diced celery stalk

1 diced carrot

2 tbsp. balsamic vinegar

2 tbsp. tomato paste

1 diced onion

3 minced garlic cloves

1 cup beef broth

4 cups water

1 tsp. sage

1 tsp. rosemary

1 cinnamon stick

Salt and pepper to taste

Directions:

Begin by salting and peppering the beef stew. Bring the coconut oil into the skillet, and brown the beef on all sides. Next, position the beef in the slow cooker.

To the side, prepare the vegetables by slicing and dicing. Bring the onion, the garlic, the carrot, and the celery into the skillet and sauté them for three minutes. Add the tomato paste and stir for one additional minute.

Afterwards, add the beef broth and the vinegar to the skillet and stir, making sure to bring all the browned beef up from the skillet. Pour this over the beef in the slow cooker, and add all the additional spices, including the cinnamon stick. Furthermore, add an additional four cups of water. Position the top on the slow cooker and allow the stew to cook on low for six hours.

Enjoy the stew warm.