Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (7 page)
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Authors: Megan White
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Slow Cookers, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Quick & Easy, #Gluten-Free, #Low Carb, #Diets
Paleo Zucchini Noodle-Based Bolognese
Figure 33.
Recipe Makes 4 Servings.
Price Per Serving: $1.90.
Ingredients:
1 diced onion
1 diced cauliflower
3 minced garlic cloves
2 ½ tsp. oregano
14 ounces canned and diced tomatoes
¾ cup vegetable broth
½ tsp. red pepper flakes
salt and pepper to taste
5 julienned zucchinis
Directions:
Begin by bringing the onion, the cauliflower, the garlic, the oregano, the diced tomatoes, the broth, the red pepper flakes, and the salt and pepper together in the slow cooker. Stir well, and cook the ingredients on low for eight hours. After eight hours, utilize a masher or a big spoon to “crush” the cauliflower to create a sort of “Bolognese” feel to the sauce.
Next, add this sauce overtop the zucchini noodles, and enjoy!
Figure 34.
Recipe Makes 4 Servings.
Price Per Serving: $1.80.
Ingredients:
1 sliced and diced red bell pepper
4 diced zucchini
2 diced eggplant
6 minced garlic cloves
2 diced onion
24 ounces tomato sauce
Salt and pepper to taste
Directions:
Begin by slicing and dicing all of the vegetables. Note that you can alter the vegetables you like more, if you want—adding more onion, less eggplant—whichever you choose.
Bring all the vegetables together in the slow cooker, and pour the tomato sauce over them. Add salt and pepper, and stir the vegetables well.
Cover the slow cooker and allow the vegetables to cook on low for eight hours.
Enjoy warm!
Figure 35.
Recipe Makes 10 Servings.
Price Per Serving: $3.10.
Ingredients:
1/3 cup maple syrup
3 ½ cups pecan
1 tbsp. coconut oil
2 ½ tsp. vanilla
½ tsp. salt
Directions:
Bring all the above ingredients together in the slow cooker. Stir well, and place a lid on the slow cooker. Allow the pecans to cook on low for three hours. However, it is essential that you return to the slow cooker and stir the pecans every half an hour.
Store the pecans in a clean, sterilized mason jar, and enjoy!
Natural and Organic Slow Cooker Stuffed Apples
Figure 36.
Recipe Makes 6 Servings.
Price Per Serving: $3.55.
Ingredients:
6 cored apples (make sure to keep their bottoms)
½ cup Sunbutter
1 tsp. nutmeg
1/3 cup melted coconut butter
6 tbsp. shredded coconut
1 ½ cup water
½ tsp. salt
Directions:
Begin by prepping the apples by coring them but keeping their bottoms.
To the side, mix together the Sunbutter, the coconut butter, the salt, the nutmeg, and the cinnamon. Stir the ingredients well and then stuff them into each of the apples.
Pour enough water into the bottom of the slow cooker to create a half-inch depth. Position each of the apples into the bottom of the slow cooker, and administer the coconut overtop the apples.
Cook the apples on low for three hours, and enjoy them warm.
Stunning Fall-Time Paleo Apple Butter
Figure 37.
Recipe Makes 25 Servings.
Price Per Serving: $0.75.
Ingredients:
4 ½ pounds peeled and diced apples, both hard and soft
1 ½ cups apple cider
½ tsp. cloves
½ tsp. salt
2 ½ tbsp. cinnamon
Directions:
Begin by prepping the apples. Position them in the slow cooker with the apple cider, the cloves, the cinnamon, and the salt. Stir the ingredients well, and position the slow cooker on HIGH. Cook the apples for two hours on this high position with the lid on.
Afterwards, place the heat on medium, and cook for the apples for the next fourteen hours. Stir every few hours, if possible.
Enjoy your apple butter!
Southern Living Blackberry Cobbler
Figure 38.
Recipe Makes 8 Servings.
Price Per Serving: $2.30.
Ingredients:
5 cups blackberries
1 ½ tbsp. honey
1 ¼ cup almond flour
5 tbsp. coconut oil
Directions:
Begin by bringing the coconut oil into a skillet and melting it completely on medium heat.
Next, pour all the blackberries into the slow cooker. Add one tbsp. of the melted coconut oil over top of the blackberries.
To the side, stir together the rest of the coconut oil with the almond flour. Stir the ingredients well, and add the honey. The created topping should begin to crumble as you stir it.
Sprinkle this created topping mixture overtop the blackberries in the slow cooker. Cook the mixture on low for two hours, and enjoy!
Autumnal Pumpkin Custard
Figure 39.
Recipe Makes 10 Servings.
Price Per Serving: $2.10.
Ingredients:
3 ½ cups canned pumpkin
5 eggs
1/3 cup coconut milk
1/3 cup raw honey
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. allspice
3 tbsp. coconut oil
½ tsp. salt
Directions:
Begin by pour water into the slow cooker to achieve a one-inch depth at the bottom. Place the heat of the slow cooker on high, and allow the water to heat up for one hour.
To the side, puree all the ingredients together in a blender or a food processor.
Pour this mixture into custard cups or ramekins. Make sure that you don’t overfill them.
Position these ramekins inside the water in the slow cooker. You can stack them if you want to.
Next, cover the slow cooker and allow it to cook on low for five hours.
After five hours, turn the slow cooker off, and be careful as you remove them from the slow cooker. Enjoy them either warm or chilled.