Ulcerative Colitis Cookbook: Low Residue Diet Cooking, #1
Author: Sally Lloyd
Date: 2018-09-15T16:40:36.686180+00:00
Description: 80+ Low-Fiber, Dairy-Free, Nightshade-Free, Specially-Designed Low-Residue Diet Recipes for Ulcerative Colitis, Crohn's Disease, Diverticulitis & IBD Newly diagnosed with Ulcerative Colitis and looking for a trust-worthy cookbook?Frustrated with the existing low residue cookbook that contained red meat, dairy, refined sugar, refined carbohydrates, cruciferous vegetables and nightshades?Bored with eating only the BRAD diet during a flare?Sally got the perfect solution for you. In this cookbook, you will find:Breakfast and Brunch Recipes such as Smoked Salmon Casserole, Mini Spinach Quiche Cup a
Publisher: Ad-Libertas Publishing Limited

Ulcerative Colitis Cookbook

Slow Cooker

50 Easy and Tasty Low-Fiber, Dairy-Free, Nightshade-Free, Specially Designed Slow Cooker Recipes for Ulcerative Colitis, Crohn’s Disease, Diverticulitis & IBD

By Sally Lloyd

Copyright@2018

All rights reserved. No portion of this book may be reproduced in any form without permission from the publisher. Except as permitted as U.S. copyright law.

For permission contact: admin@ad-libertas.com

Disclaimer: The author is not a doctor or a practicing or licensed medical professional. The recipes given in this book is simply a rough guide of my own experience and knowledge. If you has a serious medical problem, please contact emergency service and/or his/her peidatrician. I am not responsible for how the information in this book is used and cannot be held accountable for medical probelms resulting from advice in this book. Always seek advice from a medical professional when in doubt.

CONTENT

BREAKFAST

Oat-Stuffed Apples

Pumpkin Pie Oatmeal

Chinese Chicken Congee

Butternut Squash apple Oatmeal

Turkey Breakfast Casserole

Peanut Butter Breakfast Bar

SOUPS AND BROTHS

Greek Chicken Soup

Classic Chicken and Rice Soup

Lemony Kale Chicken Soup

Curry Pumpkin Carrot Soup

Turmeric Bone Broth

SIDE DISH

Thyme Butter Rice

Butternut Squash Risotto

Rosemary Acorn Squash

DESSERT

Simple Plantain Mash

Coconut Rice Pudding

Pumpkin Butter

Blackberry Jam

Cranberry Orange Sauce

Pear Butter

Classic Apple Sauce

Coconut Yogurt

CHICKEN

Lemon Cilantro Chicken and Rice

Chicken Rice Casserole

Chicken Stroganoff

Moroccan Chicken Drumsticks

Pear Cranberry Squash Chicken

Mild Chicken Carnitas

Balsamic Chicken Thighs

Apple Acorn Squash Chicken

Lemon Rosemary Chicken

Thai Roast Chicken

Teriyaki Chicken

Fennel Orange Chicken

Thai Peanut Chicken

Bourbon Chicken

Chicken Tikka Masala

Hawaiian Pineapple Chicken

RED MEAT

**Only for those who can tolerate**

Mongolian beef

Beef Bourguignon

Classic Pot Roast

Italian Roasted Beef

Minty Lamb Shanks

Simple Lamb Curry

Apple Squash Lamb Stew

Lemon Rosemary Lamb

Honey Ginger Lime Pork

Maple Balsamic Pork

Apple Rosemary Pork Roast

Cuban Pork

Oat-Stuffed Apples

Serves:

6

Prep Time:

5

minutes

Cook Time:

2

hours

- 6 green apples, top cut off and cored, leaving bottom intact

- 1 cup oats
- 1/4 cup nut butter
- 2 tablespoons raw honey
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg

1. In a medium bowl, combine all ingredients except apples.

2. Stuff apples and put into slow cooker.

3. Cook on low for 2 hours.

<< BACK TO CONTENT >>

Pumpkin Pie Oatmeal

Serves:

4

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 cup pumpkin puree
- 1 cup oats
- 2 cups water
- 2 cups coconut milk or almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.

2. Top with desired toppings and serve.

<< BACK TO CONTENT >>

Chinese Chicken Congee

Serves:

4

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 cup white rice, rinsed
- 7 cups water
- 1 cup chicken broth
- 2 bone-in chicken thighs

- 1-inch fresh ginger roots, peeled and sliced

- Soy sauce or coconut amino for serving

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.

2. Remove chicken skin and shred meat. Serve with soy sauce/coconut amino if desired.

<< BACK TO CONTENT >>

Butternut Squash apple Oatmeal

Serves:

4

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 medium butternut squash, peeled and cubed
- 2 medium apples, peeled, cored and diced
- 1 cup coconut milk

- 3/4 cup almond flour (omit if can't tolerate)

- 1/4 cup nut butter of your choice
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Toppings of your choice

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.

2. Use an immersion blender or potato masher to mash into desired consistency.

3. Top with desired toppings and serve.

<< BACK TO CONTENT >>

Turkey Breakfast Casserole

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 pound lean ground turkey

- 1 small butternut squash, peeled, seeded and sliced

- 12 eggs, beaten
- 3 cups spinach
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon sage
- 1/4 teaspoon salt

1. Season the meat with sage and salt. Whisk eggs with coconut milk

1. Grease the slow cooker with coconut oil. Add squash, followed by meat, egg mixture and spinach.

2. Cook on low for 8 hours.

<< BACK TO CONTENT >>

Peanut Butter Breakfast Bar

Serves:

14

Prep Time:

10

minutes

Cook Time:

8

hours

- 3/4 cup mashed bananas
- 2 large eggs
- 1 cup oats
- 1 1/2 cups coconut milk or almond milk
- 3 tablespoons smooth peanut butter
- 3 tablespoons honey

1. Microwave peanut butter and honey for 30 seconds. Combine with almond milk, banana and cinnamon. Add eggs and mix well. Stir in oats and transfer the mixture to the greased slow cooker.

1. Cook on low for 8 hours.

<< BACK TO CONTENT >>

Greek Chicken Soup

Serves:

6

Prep Time:

10

minutes

Cook Time:

6

hours

- 1 pound bone-in skinless chicken breast
- 3 eggs
- 2 stalk celery, roughly chopped
- 4 cups chicken broth
- 2 cups water
- 1/4 cup lemon juice

- 1/2 cup uncooked white rice, rinsed and drained

- 1 teaspoon salt

1. Place chicken, celery, rice, broth, water and salt in the slow cooker

1. Cook on low for 6 hours.

2. Remove celery if can't tolerate. Shred meat and discard the bones.

3. In a medium bowl, whisk eggs with lemon juice. Spoon out a few tablespoons of hot broth and slowly stir into the lemon mixture. Then add the mixture to the soup and stir until combined.

<< BACK TO CONTENT >>

Classic Chicken and Rice Soup

Serves:

8

Prep Time:

10

minutes

Cook Time:

6

hours

- 2 pound bone-in skinless chicken breast
- 4 medium carrots, peeled and chopped
- 10 cups chicken broth

- 1 cup uncooked white rice, rinsed and drained

- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 tablespoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 6 hours.

2. Shred meat, discard the bones and bay leaves. Adjust seasoning if needed.

<< BACK TO CONTENT >>

Lemony Kale Chicken Soup

Serves:

6

Prep Time:

10

minutes

Cook Time:

6

hours

- 1 pound bone-in skinless chicken breast
- 6 cups chicken broth
- 1/2 cup olive oil
- 1 bunch kale, roughly chopped
- Zest of 3 lemons
- 2 tablespoons lemon juice
- salt to taste

1. Use a blender to blend 2 cups of broth with olive oil until it emulsifies.

1. Mix all ingredients in the slow cooker.

2. Cook on low for 6 hours.

3. Shred meat and serve.

<< BACK TO CONTENT >>

Curry Pumpkin Carrot Soup

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 7 medium carrots, peeled and cut into chunks

- 12 ounces pumpkin, peeled, seeded and cut into chunks

- 4 cups chicken broth
- 3/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- salt to taste

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.

2. Use an immersion blender to blend into desired consistency.

<< BACK TO CONTENT >>

Turmeric Bone Broth

Serves:

20

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 whole chicken carcass
- 4 stalks celery, roughly chopped
- 2 medium carrot, peeled and roughly chopped
- 2 medium onions, quartered
- 2 sprigs thyme
- 2 bay leaves
- 2 teaspoons turmeric
- 1 tablespoon salt
- 1 tablespoon apple cider vinegar

1. Mix all ingredients in the slow cooker. Add enough water to cover the carcass or about an inch from the top

1. Cook on low for 8-10 hours.

2. Skim off fat from the surface. Strain the bones and vegetables using a strainer.

3. (The broth can be refrigerated up to a week and freeze for up to 1 month)

<< BACK TO CONTENT >>

Thyme Butter Rice

Serves:

4

Prep Time:

15

minutes

Cook Time:

3

hours

- 2 cups medium to long grain white rice
- 8 ounces or sliced mushrooms
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano

1. In a pan, sauté rice with butter and herbs for 2-4 minutes. Transfer to the slow cooker.

1. Add the remaining ingredients.

2. Cover and cook on low for 2 hours. Stir and check texture. Add more broth if needed and cook for another 30-60 minutes.

<< BACK TO CONTENT >>

Butternut Squash Risotto

Serves:

8

Prep Time:

15

minutes

Cook Time:

5

hours

- 1 medium butternut squash, peeled, seeded and cut into 1/4" chunks

- 1 1/2 cups uncooked short grain white rice
- 4 cups chicken broth
- 1/2 teaspoon salt

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 4 hours. Stir and check texture. Add more broth if needed and cook for another 30-60 minutes.

<< BACK TO CONTENT >>

Rosemary Acorn Squash

Serves:

8

Prep Time:

5

minutes

Cook Time:

8

hours

- 1 medium acorn squash, peeled, seeded and cut into wedges

- 1/2 cup vegetables broth
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt

1. Line the squash wedges in the slow cooker. Add broth. Drizzle with oil and vinegar. Sprinkle with salt and rosemary.

1. Cover and cook on low for 8 hours.

<< BACK TO CONTENT >>

Simple Plantain Mash

Serves:

6

Prep Time:

5

minutes

Cook Time:

4

hours

- 6 ripe plantains, peeled and cut into chunks

- 1 1/2 cups water
- 1 15-ounce can coconut milk
- 1/2 cup maple syrup
- 1/2 cup chopped almonds
- 1/4 cup butter
- 1 teaspoon cinnamon

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 4 hours.

2. Serve with coconut cream if desired.

<< BACK TO CONTENT >>

Coconut Rice Pudding

Serves:

8

Prep Time:

5

minutes

Cook Time:

4

hours

- 6 cups coconut milk
- 1 15-ounce can coconut cream
- 2 cups uncooked white rice
- 3 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt

1. Grease the slow cooker with 1 tablespoon butter.

1. Mix all ingredients in the slow cooker.

2. Cover and cook on low for 4 hours, stirring occasionally.

<< BACK TO CONTENT >>

Pumpkin Butter

Serves:

16

Prep Time:

5

minutes

Cook Time:

5

hours

- 2 15-ounce cans pumpkin puree
- 1 cup fresh apple juice
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Pinch of salt

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 5 hours, stirring occasionally. Adjust sweetness if needed

<< BACK TO CONTENT >>

Blackberry Jam

Serves:

16

Prep Time:

5

minutes

Cook Time:

5

hours

- 2 pounds fresh blackberries
- 1/2 cup maple syrup
- 2 limes, juice only
- 2 teaspoons ground nutmeg

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 4 hours, stirring occasionally.

2. Cook on low, uncovered for another 1 hour until the jam thickened. Let it cool.

3. Use an immersion blender to blend into desired consistency. Adjust sweetness if needed.

<< BACK TO CONTENT >>

Cranberry Orange Sauce

Serves:

16

Prep Time:

5

minutes

Cook Time:

8

hours

- 2 pound fresh cranberries
- 1 1/3 cup fresh orange juice
- 1/2 cup maple syrup
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 8 hours.

2. Adjust sweetness if needed

<< BACK TO CONTENT >>

Pear Butter

Serves:

16

Prep Time:

5

minutes

Cook Time:

8

hours

- 2 pound pears, peeled, cored, chopped
- 1 cups fresh apple juice
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 8 hours. Let it cool.

2. Use an immersion blender to blend into desired consistency. Adjust sweetness if needed.

<< BACK TO CONTENT >>

Classic Apple Sauce

Serves:

16

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pound apples, peeled, cored, chopped
- 1 cups water
- 1/2 cup maple syrup
- 1 lemon, juice only
- 2 teaspoons cinnamon
- 2/3 teaspoon all spice
- 2/3 teaspoon clove
- 2/3 teaspoon ground ginger
- Pinch of ground nutmeg

1. Mix all ingredients in the slow cooker.

1. Cover and cook on low for 8 hours. Let it cool.

2. Use an immersion blender to blend into desired consistency. Adjust sweetness if needed.

<< BACK TO CONTENT >>

Coconut Yogurt

Serves:

8

Prep Time:

5

minutes

Cook Time:

15.5

hours

- 2 15-ounce cans full fat coconut milk
- 1 tablespoon maple syrup
- 2 teaspoons gelatin
- 2 teaspoons probiotic powder

1. Add coconut milk to slow cooker. Sprinkle gelatin on top and let it sit for 5 minutes before whisking it in.

1. Cover and cook on low for 2 1/2 hours. Then turn off the slow cooker and let it sit for 3 hours, covered.

2. Scoop out 1/4 cup coconut milk and mix with probiotic powder. Gently stir in the mixture.

3. Cover and wrap the whole slow cooker with a thick towel. Let it sit for 8 hours.

4. Transfer to a container and refrigerate for at least 6 hours before serving.

<< BACK TO CONTENT >>

Lemon Cilantro Chicken and Rice

Serves:

4

Prep Time:

10

minutes

Cook Time:

7

hours

- 1 1/2 pounds chicken thighs
- 1 cup uncooked white rice
- 2 1/4 cups chicken broth
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoon salt

1. Season chicken with salt.

1. Stir together the rest of the ingredients in the slow cooker. Place chicken on top.

2. Cook on low for 6-7 hours.

<< BACK TO CONTENT >>

Chicken Rice Casserole

Serves:

6

Prep Time:

10

minutes

Cook Time:

7

hours

- 1 1/2 pounds chicken thighs
- 6 ounces sliced mushrooms
- 1 cup uncooked white rice
- 1 cup full fat coconut cream
- 1 cup chicken broth
- 1/4 cup water
- 1 1/2 teaspoon salt

1. Season chicken with salt.

1. Stir together the rest of the ingredients in the slow cooker. Place chicken on top.

2. Cook on low for 6-7 hours.

3. Shred chicken and serve.

<< BACK TO CONTENT >>

Chicken Stroganoff

Serves:

4

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 pound chicken breast
- 8 ounces sliced mushrooms
- 1 cup full fat coconut milk
- 1 cup chicken broth
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 6-8 hours.

2. Shred the meat and serve

<< BACK TO CONTENT >>

Moroccan Chicken Drumsticks

Serves:

8

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds chicken drumstick
- 2 cups chicken broth
- 2 large carrots, peeled and diced
- 1 cup dried apricots, chopped
- 1 1/2 tablespoons grated fresh ginger
- 1 1/2 teaspoons sea salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 cardamom powder

1. Mix all ingredients in the slow cooker.

1. Cook on low for 6-8 hours.

<< BACK TO CONTENT >>

Pear Cranberry Squash Chicken

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast

- 1 medium butternut squash, peeled, seeded and diced

- 1 medium pear, cored and sliced
- 1 cup fresh cranberry
- 1 cup chicken broth
- 2 bay leaves
- 2 teaspoon cinnamon
- 1 teaspoon salt

1. Season the chicken with salt.

1. Layer squash in the bottom of the slow cooker, followed by chicken, pear, cranberry and bay leaves. Sprinkle cinnamon and add broth.

2. Cook on low for 6-8 hours.

<< BACK TO CONTENT >>

Mild Chicken Carnitas

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 6-8 hours.

2. Shred the meat and serve

<< BACK TO CONTENT >>

Balsamic Chicken Thighs

Serves:

8

Prep Time:

10

minutes

Cook Time:

8

hours

- 8 boneless skinless chicken thighs
- 1/2 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt

1. Rub the spices and salt over the chicken thighs and place them in the slow cooker. Drizzle with oil and add vinegar.

1. Cook on low for 6-8 hours.

<< BACK TO CONTENT >>

Apple Acorn Squash Chicken

Serves:

12

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 whole chicken, about 4-5 pounds

- 1 medium acorn squash, peeled, seeded and cut into wedges

- 3 medium apples, peeled, cored and chopped

- 1 tablespoon ground cumin

- 1 tablespoon curry powder (replace with 1/2 tablespoon turmeric if can't tolerate)

- 2 teaspoons ground coriander

- 1 teaspoon salt

1. Rub the spices and salt over the chicken.

1. Layer squash in the bottom of the slow cooker, followed by chicken. Top with apple chunks.

2. Cook on low for 6-8 hours.

3. Shred meat, discard bones and serve.

<< BACK TO CONTENT >>

Lemon Rosemary Chicken

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 1 cup chicken broth
- 1 lemon, sliced
- 5 sprigs fresh rosemary
- 1/4 teaspoon salt

1. Season chicken with salt and place the chicken in the slow cooker. Top with lemon and rosemary then pour broth over.

1. Cook on low for 6-8 hours.

2. Shred meat and serve.

<< BACK TO CONTENT >>

Thai Roast Chicken

Serves:

12

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 whole chicken, about 4-5 pounds
- 2 cups full fat coconut milk
- 3 tablespoons extra virgin olive oil
- 4 fresh sage leaves
- 2 stalks lemongrass, sliced
- 1 cinnamon stick
- 1 lemon, zest only
- 1 teaspoon salt

1. Season chicken with salt. Drizzle with olive oil. Top with lemon grass, sage leaves, cinnamon and lemon zest. Add coconut milk.

1. Cook on low for 6-8 hours.

2. Shred meat, discard bones , lemon grass, cinnamon, sage leaves and serve.

<< BACK TO CONTENT >>

Teriyaki Chicken

Serves:

8

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds chicken breast
- 1/2 cup soy sauce or coconut amino
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup white wine vinegar
- 3/4 cup ground ginger

1. In a small bowl, combine all seasoning ingredients.

1. Place chicken in slow cooker and pour the mixture over chicken.

2. Cook on low for 6-8 hours.

3. Shred meat and serve.

<< BACK TO CONTENT >>

Fennel Orange Chicken

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 3 large carrots, peeled and diced
- 1 fennel bulb, cored and thinly sliced
- 1 orange, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoons apple cider vinegar
- 1 teaspoon herbes de provance
- 3/4 teaspoon salt

1. Season chicken with salt.

1. Layer fennel in the bottom of the slow cooker. Drizzle with vinegar. Then add chicken. Drizzle with oil. Top with carrots, herbs and orange slices.

2. Cook on low for 6-8 hours.

3. Shred meat and serve.

<< BACK TO CONTENT >>

Thai Peanut Chicken

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 1 cup full fat coconut milk
- 1/3 cup smooth peanut butter
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1/2 teaspoon salt

1. Season chicken with salt

1. In a small bowl, combine the rest of the seasoning ingredients.

2. Place chicken in slow cooker and pour the mixture over chicken.

3. Cook on low for 6-8 hours.

4. Shred meat and serve.

<< BACK TO CONTENT >>

Bourbon Chicken

Serves:

8

Prep Time:

10

minutes

Cook Time:

8

hours

- 3 pounds chicken thighs
- 1/3 cup fresh apple juice
- 1/4 cup soy sauce or coconut amino
- 1/4 cup Bourbon
- 1/4 cup water
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt

1. Season chicken with salt

1. In a small bowl, combine the rest of the seasoning ingredients.

2. Place chicken in slow cooker and pour the mixture over chicken.

3. Cook on low for 6-8 hours.

4. Shred meat and serve.

<< BACK TO CONTENT >>

Chicken Tikka Masala

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 1 15-ounce can full fat coconut milk
- 1 cup chicken broth
- 1/2 cup chopped fresh cilantro

- 2 teaspoon grated fresh turmeric of 1 teaspoon dried

- 2 teaspoons garam masala
- 1 teaspoon dried coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt

1. In a small bowl, combine all seasoning ingredients.

1. Place chicken in slow cooker and pour the mixture over chicken.

2. Cook on low for 6-8 hours.

3. Shred meat and serve.

<< BACK TO CONTENT >>

Hawaiian Pineapple Chicken

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 1 1/2 pounds chicken breast
- 2 cups fresh pineapple chunks
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1/4 cup maple syrup
- 1 tablespoon grated fresh ginger

1. In a small bowl, combine all seasoning ingredients.

1. Place chicken and pineapple chunks in slow cooker and pour the mixture over.

2. Cook on low for 6-8 hours.

3. Shred meat and serve.

<< BACK TO CONTENT >>

Mongolian beef

Serves:

6

Prep Time:

15

minutes

Cook Time:

7

hours

- 2 pounds grass-fed beef stew meat
- 2 large carrots, peeled and sliced
- 1/2 cup water
- 1/2 cup soy sauce or coconut amino
- 1/3 cup beef broth
- 3 tablespoons honey
- 2 tablespoons butter
- 2 teaspoons grated fresh ginger

1. In a pan, brown the beef in batches with butter.

1. Add browned beef and the rest of the ingredients to the slow cooker. Mix well.

2. Cover and cook on low for 6 hours. Add carrots and cook for another 1 hour.

<< BACK TO CONTENT >>

Beef Bourguignon

Serves:

6

Prep Time:

15

minutes

Cook Time:

8

hours

- 2 pounds grass-fed beef stew meat, cut into bite-size

- 2 large carrots, peeled and sliced
- 1 small rutabaga, peeled and diced
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 2 cups bone broth
- 2 tablespoons butter
- 2 tablespoons Dijon Mustard
- 1 teaspoon salt

1. Season the beef with salt.

1. In a pan, brown the beef in batches with butter.

2. Add browned beef and the rest of the ingredients to the slow cooker. Mix well.

3. Cover and cook on low for 8 hours

<< BACK TO CONTENT >>

Classic Pot Roast

Serves:

12

Prep Time:

15

minutes

Cook Time:

8

hours

- 4 pounds boneless chuck roast
- 1 cup beef broth
- 4 large carrots, peeled and sliced

- 2 celery stick cut into pieces (omit if can't tolerate)

- 2 onions, quartered (omit if can't tolerate)

- 1 sprig thyme
- 2 bay leaves
- 1 1/2 teaspoon salt

1. Season the beef with salt.

1. In a pan, brown the beef on both sides.

2. Place the vegetables in the slow cooker, followed by the beef, herbs and broth.

3. Cover and cook on low for 8 hours.

4. Shred meat and serve with liquid in the slow cooker.

<< BACK TO CONTENT >>

Italian Roasted Beef

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds beef round roast

- 1 small onion, sliced (omit if can't tolerate)

- 1/2 cup beef broth
- 1/2 cup red wine
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme

1. Season the beef with salt.

1. In a pan, brown the beef on both sides.

2. Add beef broth and red wine to the slow cooker. Add the beef and sprinkle the spices on top. Top with onion slices.

3. Cover and cook on low for 8 hours.

4. Shred meat and serve with liquid in the slow cooker.

<< BACK TO CONTENT >>

Minty Lamb Shanks

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 large lamb shanks
- 2 tablespoons butter
- 1 teaspoon salt

For the sauce:

- 1 large bunch fresh mint, leaves only
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon honey

1. Season the lamb with salt.

1. In a pan, brown the lamb.

2. Add lamb to slow cooker. Cover and cook on high for 5 hours. Shred the meat.

3. Use a blender or food processor to combine the sauce ingredients and serve over meat.

<< BACK TO CONTENT >>

Lamb Curry

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds bone-in lamb shoulder, sliced along the bones

- 1 15-ounce coconut milk
- 1/8 cup rice vinegar
- 2 slices fresh ginger
- 2 tablespoons butter
- 1 teaspoon salt

- 1 teaspoon curry powder (or replace with 1/2 teaspoon turmeric if can't tolerate)

- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cinnamon

1. Season the lamb with salt.

1. In a pan, brown the lamb in batches with butter.

2. Add browned lamb and the rest of the ingredients to the slow cooker. Mix well.

3. Cover and cook on low for 8 hours.

4. Shred meat and serve with liquid in the slow cooker.

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Apple Squash Lamb Stew

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds lamb stew meat, cut into bite-size

- 1/2 medium butternut squash, peeled and diced

- 2 large apples, peeled, cored and cut into wedges

- 3 cups beef broth
- 2 tablespoons butter
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoon ground ginger
- 1 teaspoon salt

1. Season the lamb with salt.

1. In a pan, brown the lamb in batches with butter.

2. Add browned lamb and the rest of the ingredients to the slow cooker. Mix well.

3. Cover and cook on low for 8 hours.

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Lemon Rosemary Lamb

Serves:

8

Prep Time:

10

minutes

Cook Time:

10

hours

- 1 whole lamb leg, about 3-4 pounds
- 2 tablespoons olive oil
- 1 bunch of fresh rosemary leaves
- Zest of 1 lemon
- Juice of 1 lemon

1. Make incisions on the leg and stuff rosemary in it. Rub the leg with olive oil and place the leg in the slow cooker.

1. Drizzle with lemon juice and top with lemon zest.

2. Cover and cook on low for 10 hours. Shred meat and serve.

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Honey Ginger Lime Pork

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds pork tenderloin
- 1 lime, juice only
- 1/2 cup honey
- 1/4 cup soy sauce or coconut amino
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt

1. Rub the pork with salt and place in the slow cooker.

1. In a small bowl, combine the rest of the ingredients and pour over the pork.

2. Cover and cook on low for 6-8 hours.

3. Shred meat and serve.

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Maple Balsamic Pork

Serves:

6

Prep Time:

10

minutes

Cook Time:

8

hours

- 2 pounds pork tenderloin
- 1 cup water
- 1/2 cup balsamic vinegar
- 1/3 cup maple syrup
- 2 tablespoons soy sauce or coconut amino
- 1/2 teaspoon salt

1. Rub the pork with salt and place in the slow cooker.

1. In a small bowl, combine the rest of the ingredients and pour over the pork.

2. Cover and cook on low for 6-8 hours.

3. Shred meat and serve.

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Apple Rosemary Pork Roast

Serves:

9

Prep Time:

10

minutes

Cook Time:

10

hours

- 1 whole pork shoulder roast, about 3 pounds
- 3 medium apples, peeled, cored and chopped
- 1 cup chicken broth
- 6 sprigs rosemary
- 4 sprigs basil, leaves only
- 1 tablespoons chopped chives
- 1/2 teaspoon salt

1. Rub the pork shoulder with salt and place in the slow cooker.

1. Add herbs and top with apples.

2. Cover and cook on low for 8-10 hours.

3. Shred meat and serve.

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Cuban Pork

Serves:

9

Prep Time:

10

minutes

Cook Time:

10

hours

- 1 whole pork shoulder roast, about 3 pounds

- 1 small onion, sliced (omit if can't tolerate)

- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano

1. Rub the pork shoulder with salt and place in the slow cooker. Top with onion.

1. In a small bowl, combine the rest of the ingredients. and pour over the pork.

2. Cover and cook on low for 8-10 hours.

3. Shred meat and serve.

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Table of Contents

- Oat-Stuffed Apples
- Pumpkin Pie Oatmeal
- Chinese Chicken Congee
- Butternut Squash apple Oatmeal
- Turkey Breakfast Casserole
- Peanut Butter Breakfast Bar
- Greek Chicken Soup
- Classic Chicken and Rice Soup
- Lemony Kale Chicken Soup
- Curry Pumpkin Carrot Soup
- Turmeric Bone Broth
- Thyme Butter Rice
- Butternut Squash Risotto
- Rosemary Acorn Squash
- Simple Plantain Mash
- Coconut Rice Pudding
- Pumpkin Butter
- Blackberry Jam
- Cranberry Orange Sauce
- Pear Butter
- Classic Apple Sauce
- Coconut Yogurt
- Lemon Cilantro Chicken and Rice
- Chicken Rice Casserole
- Chicken Stroganoff
- Moroccan Chicken Drumsticks
- Pear Cranberry Squash Chicken
- Mild Chicken Carnitas
- Balsamic Chicken Thighs
- Apple Acorn Squash Chicken
- Lemon Rosemary Chicken
- Teriyaki Chicken
- Fennel Orange Chicken
- Thai Peanut Chicken
- Bourbon Chicken
- Chicken Tikka Masala
- Hawaiian Pineapple Chicken
- Mongolian beef
- Beef Bourguignon
- Classic Pot Roast
- Italian Roasted Beef
- Minty Lamb Shanks
- Simple Lamb Curry
- Apple Squash Lamb Stew
- Lemon Rosemary Lamb
- Honey Ginger Lime Pork
- Maple Balsamic Pork
- Apple Rosemary Pork Roast
- Cuban Pork
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