Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (47 page)

Chili gets the Paleo makeover by dropping beans and swapping in cubes of creamy and satisfying butternut squash instead. A surprise ingredient gives this particular chili a kick right in the flavor pants.

1 Tablespoon oil (You can use olive oil or coconut oil)

1 yellow onion, chopped

3 minced cloves of garlic

2 tablespoons of cocoa powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon of soy sauce

2 chipotle peppers in adobo sauce plus 2 tablespoons of the sauce (You will find these in cans typically in the Spanish foods section of the grocery store)

1 ½ pounds of ground turkey

Salt and pepper to taste

2 cups of drained and crushed plum tomatoes. You can use fresh tomatoes if you prefer- just wash them thoroughly and then smash them up a bit.

2 cups of cubed butternut squash. You can find packages of cubed squash in the grocery store either in the fresh produce section or in the frozen foods.

Cook the onions in the oil of your choice until they are translucent.

Add the onions and all other ingredients to the slow cooker set to Low until the turkey is cooked through. If you prefer to cook the turkey on the stove for absolute safety, you can.

2 to 3 pounds of chicken wings (This depends on how many people you are feeding plus the size of your slow cooker)

¾ cup raw honey

2 Tablespoons olive oil

½ teaspoon each, sea salt and black pepper

Optional: 1 to 2 teaspoons of cayenne pepper.

Layer the wings in the crock. Mix all ingredients in a small bowl and then pour over the wings.

Mix together and then cook 3-4 hours on high or 6-8 hours on high.

This is an Asian inspired dish. Lemon grass and a few of the other ingredients might be difficult to find unless you are near an Asian market or have a grocery store with an extensive selection of these types of ingredients. It really is worth the effort.

1 to 2 pounds of beef short ribs, cut into serving size pieces

5 stalks of lemon grass

¼ cups of minced, fresh ginger. Can substitute 2 tablespoons of dried ginger

1 medium onion, diced

Juice of ½ lime

The juice of one large orange plus the peel, diced

½ teaspoon of sesame oil

3 tablespoons Tamari sauce

Pinch each: sea salt, chili flakes and black pepper

½ teaspoon of Chinese 5 spice. (if you cannot find this blend star anise, cinnamon, cloves, fennel seed and Szechuan peppercorn together)

1 ½ cup water (can also use stock or apple cider for a little bit of a sweet flavor)

Cook on low for 6-8 hours.

Optional: brown the ribs for 30 minutes in the oven at the end of the cooking time.

1 large sweet potato

2 cups of chicken stock

1 cup of water

½ of an onion, minced

1 minced clove of garlic

1 Tablespoon basil

Salt and pepper to taste

Mix all ingredients in your slow cooker and then cook 6-8 hours on low or 3-4 hours on high

1 28 ounce can of diced tomatoes

1 cup of coconut milk

1 tablespoon of coconut oil

1 onion, diced

1 pound ground beef (or ground bison, turkey or a combination)

3 cloves of garlic, minced

1 cup of broth

¼ cup basil leaves, roughly chopped

Cook the beef and the onions in the coconut oil until the meat is done. Drain and then add to the crock pot. Add the remaining ingredients and cook for 4 to 6 hours on low.

Note: This is one of those soups that will freeze really well. Let cool completely and then ladle into freezer safe containers. Label and freeze.

Use the following recipe for stock for all of your soups and other recipes. You can also drink the slightly thick stock as a quick, light meal. Double or triple the batch if you have a large enough slow cooker and then freeze in small batches so that you always have good quality, homemade stock on hand.

1 whole, bone in, skin intact chicken

2 tablespoons salt. Decrease this amount if you are watching your sodium.

½ teaspoon freshly cracked black pepper.

Cook on low for five or six hours. You can use the chicken any way that you see fit.

These saucy little meatballs get their flavor from a combination of ground meats. They are both Paleo friendly and gluten-free because the regular binding ingredients have been omitted.

1 pound ground beef, bison or lamb.

1 pound turkey sausage

½ cup of diced onion

¼ cup almond flour (If you cannot find this at the grocery store you can make your own. Simply add raw almonds to a food processor and pulse into they are a fine powder.)

1 egg

1 Tablespoon Italian seasoning

1 tablespoon basil

1 clove of garlic, minced

28 ounces of tomatoes or 2 cups of fresh,

Mix everything except the tomatoes together in a medium sized bowl. Shape the mixture into balls about the size of a golf ball.

Brush the inside of the slow cooker with a little olive oil and then add in the shaped balls. Pour the tomatoes over the top and cook on low for 6 hours.

This one takes a little more hands on work but you can keep the resulting chicken salad in the fridge for days (if it lasts that long) so it can be a meal one day, a snack for another and so on.

1 to 2 pounds of boneless chicken

1 clove of garlic

½ onion, diced

1 cup of chicken broth

¼ teaspoon garlic powder

Mix all ingredients together and then cook for 4 to 6 hours on low.

1 cup of fresh basil

1 cup of fresh spinach. (Can also use baby spinach for a milder flavor)

½ cups of cashews, walnuts or a combination of nuts

1 tablespoon of olive oil

1 clove of garlic, minced

Juice of one half lemon

Option 1: 1 tablespoon parmesan cheese (will no longer be Paleo if used)

Option 2: 1 teaspoon of red pepper flakes

Option 3: ¼ cup toasted pine nuts

Place everything except the oil in the food processor. Process down until finely chopped and blended and then drizzle in olive oil while pulsing.

To finish: mix the pesto sauce and the cooked chicken together and then toss in the optional, toasted pine nuts.