This recipe is great for fall and it’s so easy!! You will have dinner for days when you make this. Or if you have a larger family, you will have dinner for at least 2 nights. It also goes great with my jalapeno cole slaw which also makes a lot of servings fairly inexpensively! All you need for this dish is a crockpot and a few seasonings.
- 3-4 # pork shoulder
- 1 can 100% pumpkin puree
- 1/4 cup honey
- 3 tbsp apple cider vinegar
- 3 tsp pumpkin spice
- 1/2 tsp all spice
- sea salt, pepper
- 1 tsp Bragg’s liquid aminos OR coconut aminos
Take your pork and pat it with salt and pepper on all sides. Put it in the crockpot and pour the apple cider vinegar and liquid aminos (or coconut aminos) on top. Now add your honey and pumpkin and spread as evenly as you can on all sides. Cook on low for 8-10 hours (I chose 10). Shred with 2 forks when done. It should fall apart! Drain some of the sauce and serve!
This makes about 10 servings
Another great crock pot recipe! I love being able to throw all of this in the crock pot and then having dinner ready when I get home. There is very little manual labor involved in this recipe. Once you make it, you will have dinner all week! I love the addition of the apples – such a perfect fall or winter recipe!
- 3-4 # beef chuck roast (I used 4#)
- 6 carrots, peeled and chopped
- 4 stalks organic celery, chopped
- 2 organic green apples, chopped
- 4 sweet potatoes, peeled and cubed
- 1/2 cup beef broth (preferably organic, low sodium; or organic bone broth)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- Olive oil or coconut oil
Get out your crock pot and plug it in. Take your meat and cover each side with pepper, salt, garlic powder, onion powder and some paprika and place it in the crock pot. Top with all of the chopped veggies and apples – except the sweet potatoes – and then add your beef stock. Turn crock pot on low and cook for 8-10 hours. The apples will disintegrate into the sauce, so, if you prefer to have them in chunks I recommend adding them the last 2 hours of cooking. To prep the potatoes (already peeled and cubed), preheat oven to 425 and place them on a baking sheet. Coat with olive oil (or coconut oil), salt, cinnamon, paprika and roast for 30-35 minutes, tossing once halfway through. When your roast is finished, it should easily shred with two forks. Add the sweet potatoes to the crock pot after the roast is done.
Enjoy! Makes about 10 servings.
A perfect lunch for the week! Or dinner. And it’s so easy.
- 6+ chicken breasts (as many as 10; cut into cubes OR you can shred it at the end)
- 1 onion, sliced
- 3 large tomatoes, chopped
- 1 can full fat organic coconut milk
- 3 cloves garlic, minced
- Spices: 1-2 tbsp curry powder, 1-2 tsp garam masala, 1tsp cinnamon, 1 tsp paprika, dash of chili powder, sea salt and pepper, to taste
- For sauce thickener and to be added at the end: arrowroot powder and water
Put everything in your crock-pot and turn on and cook on setting of choice. I did high for 6 hours. When finished, remove the chicken breasts from the crock-pot and place in bowl and shred with two forks (or you can cut it up in cubes beforehand and have cubed chicken). Now take arrowroot powder and mix with water according to package directions and stir in – this will thicken the sauce. Now add your chicken back to the crock-pot.
Serves well with white rice.
I have been wanting to make bone broth for months and months now. The issue was finding HIGH QUALITY bones at a decent price. With working full time as well as working out 5-6 days a week, finding good quality bones often isn’t on my top list of priorities (lol). I finally went to the farmers market over the weekend and found a local business that sells bones at a great price so I got some and made bone broth. It turned out so great and I am hooked!
Bone broth is so good for you because of the gelatin – it contains amino acids which contribute to its healing properties. Bone broth can heal gut issues and fix leaky gut! My favorite reason to love and consume bone broth is because it’s essentially liquid botox due to the collagen! It will help your hair, skin and nails as well as improve the strength of your bones (due to the phosphorus, magnesium and calcium). It’s very inexpensive to make and once you do it you will realize it’s actually quite simple. Bone broth has so many health benefits and with fall coming up you simply must learn to make it yourself and enjoy a soothing cup on a chilly day (or a warm day) to reap the health benefits. It’s also great if and when you are sick because of the immune-boosting properties! I found grassfed/pasture raised pork bones for $3 a pound and beef bones for $4 a pound! You only need a few pounds of bones and then celery, carrots, onion and garlic (which are all very cheap) so once it’s finished you are looking at a cost of less than $2 a serving.
HOW TO MAKE AND WHAT YOU NEED:
- At least 2 pounds (2-4) of grassfed/pasture raised beef or pork bones (high quality bones are important because the healthier the animal, the healthier the bone broth)
- 3 stalks roughly chopped organic celery
- 3 carrots, roughly chopped
- 1-2 onions, chopped
- 2-3 cloves garlic, smashed
- Splash of apple cider vinegar
- Thyme, parsley, pink salt, optional
Get your crockpot and plug it in. Put your bones in the crockpot (mine were frozen) and add 8 cups of filtered (important) water. Then add all of your veggies and the vinegar and give it a good stir. The vinegar helps draw out all of the nutrients so you can let the bones sit in the cool water with the vinegar for 30 minutes if you want before cooking. Then turn on crockpot and cook on lowest heat setting for 20-24 hours. I turned mine on low for 10 and then when that finished I restarted it and cooked another 10 hours. Just before it’s done you can add your herbs (I actually forgot this part but it still tasted amazing). Just place as much thyme and parsley as you want in the pot and let it continue to cook a little longer.
When it’s finished, simply remove all of the veggies/bones from the pot and pour through a strainer (it’s great if you have 2 people for this part). I poured mine through a strainer over a large bowl placed in the sink. Then you can ladle it into smaller containers and store in the fridge. This keeps for 1 week so drink a cup a day! Enjoy!! I plan to warm a cup over the stove – not in the microwave – as microwaves destroy nutrients in food so I do try to avoid using them as much as I can. **note that after this cools in the fridge you will need to scrape the fat layer off and into the garbage!
How it looked when it was finished – they say you will have a layer of nastiness at the top if the bones were not healthy – the healthier the bones, the less foam/junk floats to the top. As you can see I did not have any! Yay! Healthy bones.
I love cooking meat in the crock pot because it’s SUPER easy and the results are always phenomenal. This is a great idea to throw in the crock pot in the morning before work, and you will have delicious meat ready for you when you get home! There are endless recipes you can create with pork and a crock pot. I love to add pineapple because the flavors are divine!
- 4-6 # pork shoulder (from quality source such as Whole Foods or local butcher)
- 1 can sliced pineapple (no sugar added!)
- Bragg’s liquid aminos
- 1 white or yellow onion, sliced
- Sea salt, pepper, garlic powder, to taste
Remove the strings from your pork and place in crock pot. Sprinkle seasonings all over. Pour in your canned pineapple and sliced onion and cook on low for 8-10 hours. When finished, drain most of the juice, add about 1/2 c Bragg’s liquid aminos and shred with two forks. Serve with roasted or steamed veggies and avocado!
This is another super easy chicken meal I love to make for weekday lunches! It’s a clean take on Asian chicken with a semi spicy-sweet-teriyaki sauce. I love throwing some meat in the crockpot and letting it go! So easy and delicious! I currently have mine in the crockpot so I will post a picture of it after I shred it later on when it’s finished cooking
- 4-5 lb chicken breast
- 1 white or yellow onion
- rice wine vinegar (3 tbsp)
- Organic ketchup (1/4 cup)
- bragg’s liquid aminos (1/3 – 1/2 cup)
- honey (2 tbsp)
- 2 teaspoon clean Sriracha (I use one from Whole Foods)
- 1-2 tsp garlic powder
- pepper (to taste) *note I actually did not use any salt in this recipe (although pictured) because the liquid aminos is fairly salty.
Slice your onion and place in crockpot. Put your chicken breasts on top of onions. Mix all ingredients for the sauce together and pour on top. Cover and cook on low for 8-10 hours. Then shred with two forks.
This is such an easy meal and I love it for prepping weekly lunches! I stay so busy as I’m sure y’all do too so Sunday’s I love to prep a crockpot meal for lunches all week! This one is SO EASY anyone can make! This serves about 10.
- 4-5 lb chicken breast (or thighs)
- 2 jars organic salsa
Take your chicken breasts (preferably organic or pasture raised from reputable farmers with no antibiotics or hormones) and put them in your crockpot. Add 2 jars organic salsa (I found yummy kale and vegetable salsa from Sprout’s). Cook on low 8-10 hours. Then shred with two forks. I plan to enjoy this with organic jasmine rice and steamed broccoli for lunch all week! Clean eating for life y’all! Start reading your labels! #noexcuses