Tag Archives: crockpot

“Anti-Inflammatory” Chicken

Appetizing name, I know!

Ginger, garlic and turmeric are anti-inflammatory, gut-friendly foods. Fresh garlic cloves are full of Vitamin C, B6 and have antiviral and antifungal properties to help boost your immune system. Turmeric is of the ginger family, is full of anti-inflammatory properties and can be used in a wide variety of dishes to compliment other, stronger flavors. Ginger root soothes irritated GI tracts and can prevent/treat heartburn, indigestion and upset stomach. Ginger has been used around the world to treat general nausea and morning sickness for pregnant women. (Side note– “Ginger ale” is often used to “soothe” an upset stomach; I grew up thinking that ginger ale would magically take my flu away! False. Ginger ale contains little, if any, ginger. Schweppes ingredient list: Carbonated water, high fructose corn syrup and/or sugar, citric acid, natural flavors, sodium benzoate (preservative) and caramel color. Yum.) 

Ingredients:
2 Tbsp turmeric powder
1/4 cup garlic cloves, chopped
1/4 cup ginger root, peeled and chopped
2 lbs chicken thighs (whole, can pull apart later)
1/4 cup coconut oil

*Optional topping
2 Tbsp coconut cream (refrigerate canned coconut milk and scrape off the top)
1/4 tsp chili powder
1 bunch fresh cilantro, chopped

Put all ingredients (except topping ingredients) into a crock pot
Mix well
Cook on high for 2 hours, covered
Remove cover, mix well, continue to cook over Medium/ Medium-Low heat for another 3-4 hours

While cooking, prepare the topping by mixing the coconut cream with the chili powder
Save the cilantro for when the dish is done

When the chicken in the crock pot is cooked thoroughly, pull the chicken apart with two forks

Serve in a bowl or deep plate
Add coconut topping, if desired
Add cilantro

Enjoy!

Corned Beef Hash

Ingredients:
Cooked corned beef (recipe here)
1 Medium onion
2-3 Large carrots
2-3 Stalks of celery
bunch of fresh parsley
Oil for cooking
*Optional- eggs and raw sauerkraut for side dishes

Chop all vegetables and saute over medium heat until slightly-softened

While the vegetables are cooking, chop the corned beef into small cubes or chunks
(Can also pulse in a food processor or blender)

Add the chopped corned beef

Continue to cook over medium heat

Add the chopped parsley

Stir together and cook for another 5 minutes

Remove from pan and serve with raw sauerkraut or eggs

Enjoy!

*Pictured: Duck eggs from the Portland Farmer’s Market

Corned Beef (Crockpot Recipe)

Ingredients:
Corned beef (2-4 lbs)
1 lb raw Brussels sprouts
1 medium onion, cut into quarters
(Other ingredients you may want to include- carrots, cabbage, etc.)

*Raw sauerkraut (use as a side when corned beef is done)

Place the corned beef in a crock pot
Position the quartered onion and Brussels sprouts around the corned beef
Fill with water until about half of the corned beef is submerged, as pictured

Cook on high for approximately 2 hours; keep covered
Reduce heat to low and continue to cook for another 4-5 hours, depending on the size of your corned beef

Remove from crock pot and slice thin
Serve with vegetables in crock pot (will be nicely seasoned from the salt from the corned beef!)
Serve with a side of raw sauerkraut


Enjoy!

Shepherd’s Pie

Ingredients:
1-1 1/2 lbs grass-fed ground beef
*3-4 Tbsp Gluten-free Worcestershire sauce (see picture)
4-5 Medium parsnips
1 Onion
2-3 Medium Zucchini
Oil for cooking
Sea salt and black pepper, to taste

*Most Worcestershire sauce is made with gluten. Store brands are typically made with gluten and high fructose corn syrup. Below is a picture of a brand that I found at  Whole Foods. Hannaford also carries this brand. 


Chop the onion and saute over medium heat with oil and Worcestershire sauce until slightly cooked (approximately 5 minutes)

Add ground beef and continue to cook over medium heat

While the ground beef is cooking, prepare mashed parsnips, recipe from Keirsten’s Kitchen can be found HERE

For shorthand, simply chop, boil, add butter or chicken stock and mash

Prepare the zucchini by chopping and sauteing over medium heat for approximately 5 minutes

Add sea salt and black pepper to taste

In a baking dish, layer the ground beef mixture first
Add mashed parsnips, one lump at a time to spread evenly
Add zucchini as the top layer

Bake at 425 for approximately 12-15 minutes
Let cool for a few minutes before serving

Enjoy!

Paleo Meatballs

Ingredients:
2 lbs Grass-fed ground beef
3 eggs
1/2 Medium onion, chopped
5-6 Garlic cloves, chopped
1/3-1/2 cup almond meal
1 tsp Black pepper
*Optional– 1/4 cup grated parmesan cheese
(I also used some frozen mixed peppers in this recipe, and just shopped them in the food processor)

Mix all ingredients together


Roll into balls and place in a baking dish


Bake at 400 for 20-30 minutes, depending on how big you make your meatballs

Eat as is, or add to your favorite sauce!

Enjoy!

BBQ Pulled Chicken (Crockpot)

Ingredients:
2 cups BBQ sauce- recipe from Keirsten’s Kitchen here
3 lbs chicken thighs

Put chicken thighs in a crockpot on high heat

Add BBQ sauce and mix

Cook  for 6 hours, covered

(Picture: Approx 4 hours into cooking time…)


At 6 hours, take two forks and stab/pull chicken apart while in crock pot

As you pull the chicken apart, the entire dish will become thicker

Serve and enjoy!

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