paleo slow cooker recipes - eyr4-32dfsss49j-5-cou.s3...

Paleo Recipe Book

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Paleo Recipe Book

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All contents copyright © 2014 by Paleo Leap, LLC. All rights reserved worldwide. No part of this document or the related files may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of the publisher.

Paleo Slow Cooker Recipes

Limit of Liability and Disclaimer of Warranty: We have used our best efforts in preparing this document, and the information provided herein is pro-vided “as is”. We make no representation or warranties with respect to the accuracy or completeness of the contents of this document and specifically disclaim any implied warranties of merchantability or fitness for any par-ticular purpose.

All material in this document is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter re-lating to their health and well-being.

Food Handling: Please use great caution and sanitary practices when han-dling food products. Refer to your government’s or health department’s safe food handling guidelines. Wash your hands and surfaces thor- oughly before and after handling any food product.

Cooking instructions and directions in this document are offered as guide-lines only. Use your best judgment and proper discretion when preparing or consuming any food.

We do not advise eating any eggs, meat or seafood that has not been prop-erly handled or cooked. Eating something undercooked or raw is to be done at your own discretion.

We expressly disclaim responsibility for any adverse effect that may result from the use or application of the information contained in this document.

Paleo Recipe Book

4 \ Apple Butter

5 \ Slow Cooked Artichokes

6 \ Bacon Jam

7 \ Slow Cooked Balsamic Root Vegetables

7 \ Bison Stew

8 \ Bolognese Sauce

9 \ Butter Chicken

10 \ Butternut Squash Soup

11 \ Coconut Ginger Chicken with Vegetables

13 \ Curried Cauliflower

14 \ Fruit Compote

15 \ Jerked Pork Tenderloin

15 \ Slow Cooked Lamb Shanks

16 \ Pork Ragu

17 \ Pulled Chicken

18 \ Seafood Stew

19 \ Shrimp Jambalaya

20 \ Spiced Hot Apple Cider

21 \ Spiced Brisket

22 \ Whole Chicken

CONTENTS

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APPLE BUTTERINGREDIENTS

• 5 lbs Gala apples, cored, peeled and roughly chopped

• 1 cup agave nectar or maple syrup

• ½ cup apple juice

• 2 tsp ground cinnamon

• ½ tsp nutmeg

PREPARATION

1 Combine all ingredients in slow cooker and stir. Cover and cook on low for 4 to 5 hours, until apples are very tender.

2 Remove lid during last 30 minutes.

3 Allow to cool and puree with hand blender.

Apple

Butter

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SLOW COOKED ARTICHOKESServes 4 to 6

INGREDIENTS

• 4 large artichokes (or 6 small ones)

• 4 tbsp garlic, minced

• 4 tbsp balsamic vinegar

• ½ cup dry white wine (or chicken broth)

• 4 tsp olive oil

• salt and pepper to taste

PREPARATION

1 Give the artichokes a good rinse and pat dry. Cut ½ inch off the top of each one and remove the stem so that they can sit up-right.

2 Evenly divide the garlic amongst each artichoke and spoon it in between the various crevasses. Place on the bottom of the slow cooker and drizzle the vinegar atop the artichokes. Season with salt and pepper. Pour in the wine (or broth) and cooked covered for 4 hours on high.

3 Prior to serving, drizzle with olive oil.

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INGREDIENTS

• 1 ½ lbs bacon, sliced

• 2 medium onions, diced

• 3 cloves garlic, smashed

• ½ cup cider vinegar

• ¼ cup raw honey

• ¼ cup maple syrup

• ¾ cup brewed coffee

Bacon Ja

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BACON JAMServes 4 to 6

PREPARATION

1 In a large skillet over medium-high heat, cook bacon. It does not have to be fully cooked, but just until it begins to lightly brown (15 to 20 minutes). Once cooked, remove from skillet and place atop paper towel so that any additional fat can drip off. Remove all but 1 tbsp of the fat leftover in the skillet, but always keep the rest for other cooking use.

2 Saute the onions and garlic in the skillet over medium-high heat. Continue cooking until they become translucent (anywhere from 5 to 10 minutes).

3 Once the garlic and onions have cooked, add the vinegar, honey, maple syrup and coffee to the skillet. As the mixture begins to simmer, add in the bacon and give everything a good toss.

4 Remove from the skillet and place into the slow-cooker. Cook on high uncovered for 3 ½ to 4 hours.

5 Once the jam has cooked through, remove from heat and immediately process the mixture until smooth.

6 Keep in a jar refrigerated for up to 4 weeks.

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PREPARATION

1 Place all the root vegetables and onion in the bottom of the slow cooker. Sprinkle with cranberries.

2 In a small bowl, combine olive oil, balsamic vinegar, salt and pepper. Pour atop the vegeta-bles and cook on high for 4 to 5 hours, or until vegetables are tender, but not mushy.

3 Sprinkle with fresh parsley prior to serving.

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SLOW COOKED BALSAMIC ROOT VEGETABLESServes 4 to 6

INGREDIENTS

• 1 ½ lbs sweet potatoes, peeled and cubed

• ½ lb parsnips, peeled and cubed

• 1 lb carrots, peeled and cubed

• ½ lb beets, peeled and cubed

• 1 red onion, chopped

• ¾ cup dried cranberries

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp salt

• ½ tsp freshly ground pepper

• 1/3 cup fresh parsley, chopped

PREPARATION

1 Combine all ingredients in the slow cooker.

2 Cook on high for 3 hours and then reduce heat to low and cook for another 1 or 2 hours.

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BISON STEWServes 4

INGREDIENTS

• 1 lb ground bison

• 5 carrots, finely chopped

• 2 rutabagas, peeled and diced

• 1 28oz can crushed tomatoes

• 1 6oz can tomato paste

• ½ onion, chopped

4 cups water

• 4 cloves garlic, minced

• 2 tsp paprika

• 2 tsp thyme

• 1 tsp sage


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PREPARATION

1 In a large skillet over medium-high heat, cook the ground beef. Stir frequently to prevent from burning. Once cooked, add to slow cooker.

2 Place all remaining ingredients in slow cooker and season with salt and pepper. Stir well.

3 Cook on high for 3 to 4 hours.

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BOLOGNESE SAUCEServes 4 to 6

INGREDIENTS

• 1lb ground beef

• 1 onion, chopped


• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 tbsp olive oil

• ½ cup red wine (or bee stock)

• 1 (156ml) can tomato paste

• 1 (796ml) can diced tomatoes

• 1 cup puree tomatoes

• 1 tbsp fresh basil, finely chopped

• 1 tsp fresh thyme leaves


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PREPARATION

1 In a medium bowl, combine onions, garlic, butter, ginger, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Mix together and add to slow cooker.

2 In a separate small bowl, whisk together the almond butter and chicken broth. Once mixed, pour into the slow cooker slowly, while continu-ally whisking together with the mixture from step 1.

3 Cook on low for anywhere from 5 to 8 hours.

4 Using a hand blender, puree the sauce until smooth (do not have to remove the sauce from the slow cooker to do this).

5 Add the chicken to the sauce and cook on high for another 30 to 40 minutes, until chicken is cooked through and tender.

6 Sprinkle with fresh coriander before serving.

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BUTTER CHICKENServes 4 to 6

INGREDIENTS

• 2 onions, diced


• 3 tbsp butter

• 2 tbsp fresh ginger, grated

• 2 tsp chili powder

• ¼ tsp ground coriander

• ¼ tsp turmeric

• ½ tsp cinnamon

• ½ tsp ground cumin


• 1 28oz can diced tomatoes

• 1 cup chicken broth

• ¼ cup almond butter

• 3 lbs boneless, skinless chicken breast, cubed

• 2 tbsp fresh cilantro, finely chopped

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INGREDIENTS

• 2 ½ lbs butternut squash, peeled, seeded and diced

• 2 cups leeks, chopped

• 2 granny smith apples, peeled, cored and diced

• 3 ½ cups chicken broth

• 1 cup water

• 1 tsp ground marjoram

• salt and white pepper to taste

• fresh parsley, finely chopped

PREPARATION

1 Combine squash, leeks, apples, broth and water in the slow cooker. Cook on low for 6 to 7 hours.

2 Once 5 hours have passed, add the ground marjoram. Continue cooking for an hour or two, until everything is tender.

3 Once cooked, use a hand blender to puree. Return to slow cooker and cook on high for another 30 minutes and then serve.

Butterb

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BUTTERNUT SQUASH SOUPServes 6

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INGREDIENTS


• 2 inch cube of ginger, chopped


• 1 tbsp coconut oil

• 2 tbsp cooking fat

• 2 ½ lbs boneless, skinless chicken breast, cubed

• 2 cans coconut milk

• 1 bell pepper, chopped

• ½ tsp freshly ground pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 ½ tsp ground tumeric

• 1 tsp salt

PREPARATION

1 In a small bowl, whisk together ground pepper, cumin, coriander, tumeric and salt. Set aside for later use.

2 Using a hand blender or food processor, combine garlic, ginger and onion. Pulse until a chunky paste is formed.

3 In a large skillet over medium-high heat, add the coconut oil and melt butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes.

4 Allow the to garlic and spice mixture to continue to cook on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker.

5 Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also toss in the chopped pepper.

6 Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.

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COCONUT GINGER CHICKEN WITH VEGETABLESServes 4 to 6

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Coconut Ginger Chicken with Vegetables

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INGREDIENTS

• 1 head cauliflower

• 1 cup onion, chopped

• 2 tbsp ginger, minced

• 2 tbsp red Thai curry paste

• 1 ½ cups vegetable broth

• ½ cup coconut milk

• ¼ cup fresh basil, finely chopped


PREPARATION

1 Cut cauliflower into large florets.

2 In the slow cooker, combine cauliflower, onion and ginger.

3 In a small bowl, whisk together the broth and curry paste. Pour over the vegetables in the slow cooker.

4 Cook on high for 2 ½ hours.

5 Once cooked, mix in coconut milk and sprinkle with basil.

Currie

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CURRIED CAULIFLOWERServes 4

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INGREDIENTS

• 1 cup dried apricots

• 3 pears, peeled, cored and halved

• 3 peaches, sliced with pit removed

• 2 slices of lemon

• ½ cup freshly squeezed orange juice

• ¼ cup raw honey (optional)

• 1 cinnamon stick

• 1 cup water

PREPARATION

1 Place everything in the slow cooker and cook on low for 2 to 3 hours.

2 Serve warm or cold.

Fruit Compote

FRUIT COMPOTEServes 4

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PREPARATION

1 In a small bowl, combine onion powder, thyme, garlic powder, red chili pepper flakes, allspice, cinnamon, ginger and ground cloves. Mix well.

2 Rub the pork tenderloin with the spice mixture.

3 Pour broth into the bottom of the slow cooker. Place tenderloin in the broth. Cook on low for 6 to 8 hours, until tender.

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JERKED PORK TENDERLOINServes 4

INGREDIENTS

• 1 1lb pork tenderloin

• 2 cups beef broth

• 1 tbsp onion powder

• 1 tsp thyme

• 1 tsp garlic powder

• 1 tsp red chili pepper flakes

¼ tsp allspice

• ¼ tsp cinnamon

• ¼ tsp ginger

• 1/8 tsp ground cloves

INGREDIENTS

• 6 lamb shanks

• 6 tbsp fresh rosemary, finely chopped

• 2 onions, sliced

• juice of one orange

• zest of one orange

• ½ bottle red wine

1 cup beef stock


PREPARATION

1 Place lamb shanks on the bottom of the slow cooker and top with the remaining ingredients.

2 Cook on low setting for 6 to 8 hours.

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SLOW COOKED LAMB SHANKSServes 6

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Pork Ra

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PORK RAGUServes 4

PREPARATION

1 Warm a large skillet over medium-high heat. Add the cooking oil to the skillet and allow it to heat up. While you wait, season the pork loin with salt, pepper, rosemary and thyme.

2 Once the skillet is hot, sear all sides of the pork loin, approximately 3 minutes per side, just until golden brown.

3 Place the pork loin in the bottom of the slow cooker. Cover with tomatoes, chicken stock, onions, carrots, tomato paste, garlic and addi-tional salt and pepper if needed.

4 Cook on low for 8 hours, or on the high setting for approximately half the time.

5 Once cooked, use two forks to pull the meat, so that it is shredded. Serve atop a potato mash or squash noodles.

INGREDIENTS

• 2 tbsp cooking oil

• 2 ½ lb boneless pork loin

• 1 28oz can crushed tomatoes

• ¾ cup chicken stock

• ½ cup onion, chopped

• 1/3 cup carrots, finely chopped

• 1 tbsp tomato paste

• ½ tsp garlic, minced


• ¼ tsp fresh rosemary, finely chopped

• 1/8 tsp fresh thyme, finely chopped

• 1 bay leaf

• ¼ cup red wine (optional)

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PREPARATION

1 Remove the ends and skin of the onion. Halve it and thinly slice. Place the sliced onion on the bottom of the slow cooker, being sure to evenly coat it. Then place the whole chicken breasts atop the bed of onions. Try to prevent any over-lapping from the chicken.

2 Combine all the remaining ingredients in a small bowl. Whisk together to ensure an even consis-tency and no clumping. Pour atop the chicken.

3 Cook on low setting for 6 hours.

4 While the chicken is still hot, use two forks to pull it apart and shred it. Once it has all be shredded, coat well in the sauce and then serve.

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PULLED CHICKENServes 4 to 6

INGREDIENTS

• 1 medium onion

• 4 boneless skinless chicken breasts

• 1 cup ketchup

• 2 tbsp cider vinegar

• 2 tbsp molasses

• 1 tbsp mustard

• ¼ tsp black pepper

• 1 tsp onion powder

• ¼ tsp cumin

• ½ tsp garlic powder

• ½ tsp Tabasco sauce

• salt to taste

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INGREDIENTS

• ½ lb squid, sliced in ½” rings

• ¾ lb scallops

• 2 lbs mussels

• ¾ lb sea bass, roughly diced

• ½ lb lobster, shells removed

• 2 green bell peppers, chopped


• 5 carrots, chopped


• 1 4oz can green chilies

• 1 chipolte pepper, seeded and chopped


• juice of 1 lime

• 1 cup vegetable broth

• 2 tsp raw honey (optional)

• 1 tsp cumin


• fresh cilantro for garnish

PREPARATION

1 Make sure all seafood has been properly cleaned. Set in refrigerator until later.

2 IIn the slow cooker, combine bell peppers, onion, carrots, garlic, chilies, chipolte pepper, diced tomatoes, lime juice, broth, honey, cumin, salt and pepper. Mix well and cook on high for 3 to 3 ½ hours.

3 If you desire, season the seafood with salt and pepper. Add to the slow cooker and mix in with the broth so that everything is well covered in the liquid. Cook for 30 minutes on high. Be sure to keep a watchful eye, as you do not want to overcook the seafood. Once the shells of the mussels have opened, you know it is ready. Allow the dish to sit uncovered and off the heat for about 15 minutes prior to serving.

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SEAFOOD STEWServes 6

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PREPARATION

1 Combine all the ingredients in the slow cooker except for the shrimp.

2 Stir gently so that everything is mixed and cook on high for 3 to 4 hours, or low for 7 to 8 hours.

3 In the remaining 30 minutes of cook time, add the shrimp.

Shrimp Ja

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SHRIMP JAMBALAYAServes 4 to 6

INGREDIENTS

• 1 lb boneless, skinless chicken breast, cubed

• 1 lb andouille sausage, sliced



• 1 green pepper, chopped

• 1 cup celery, chopped

• 1 cup chicken broth

• 2 tsp fresh oregano, finely chopped

• 2 tsp fresh parsley, finely chopped

• 2 tsp homemade Cajun seasoning

• 1 tsp cayenne pepper

• ½ tsp fresh thyme, finely chopped

• 1 lb shrimp, spine and tails removed

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INGREDIENTS

• 2 quarts fresh pressed apple juice

• 6 whole star anise

• 4 cinnamon sticks

• 10 all spice berries

• 1 orange, sliced

PREPARATION

1 Combine all ingredients in a large slow cooker pot. Cook on low for 4 hours.

2 Strain prior to serving.

3 Keep sealed and refrigerated for up to two weeks.

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SPICED HOT APPLE CIDER

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INGREDIENTS

• 8 lb brisket

• 3 onions, sliced

• 3 tbsp coconut oil

• 6 cloves garlic, peeled and halved

• 1 tsp paprika

• 2 tsp salt

• 1 ½ tsp garlic powder

• 1 ¼ tsp ground pepper

• 1 ½ tsp onion powder

• 1/8 tsp cayenne pepper

• ½ tsp dried oregano

• ½ tsp dried thyme

• 2 cups beef stock

• 1 cup homemade ketchup

• 1 cup chili sauce

PREPARATION

1 In a large skillet over medium-high heat, saute onions in coconut oil. Cook for about 15 minutes, just until the juices have evaporated and golden in color. Be sure to stir frequently to prevent them from burning. Add the garlic halves and saute with the onions for about 3 minutes.

2 In a small bowl combine paprika, salt, garlic powder, pepper, onion powder, cayenne pepper, dried oregano and thyme. Once mixed, sprinkle atop the onions and garlic and continue to saute for just 2 more minutes. Remove from heat and set aside.

3 In the bottom of the slow cooker, combine beef stock with ketchup and chili sauce. Whisk together.

4 Place the brisket in the slow cooker and flip it around in the sauce so that it is evenly coated. Then sprinkle the brisket with the onion and spice mixture.

5 Cook on low for 10 hours.

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SPICED BRISKETServes 4 to 6

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INGREDIENTS

• 1 3lb chicken

• 4 tsp salt

• 2 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp onion powder

• ½ tsp garlic powder

• ½ tsp fresh ground pepper

• ½ cup white win (or chicken stock)

• a few sprigs fresh thyme

PREPARATION

1 In a small bowl combine salt, paprika, cayenne pepper, onion powder, garlic powder and pepper. Once mixed, rub all over the chicken.

2 Pour the white wine in the base of the slow cooker. Place chicken in the wine bath. Cover and cook on low for 6 to 8 hours, or until juices run clear.

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WHOLE CHICKENServes 4

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