It's not too hot for a crockpot
(not yet anyway)!
With warm temperatures finally approaching, take advantage of these last few weeks of cool weather to use your crockpot!
Ginger & Orange Glazed Pot Roast
One 3-4 pound beef roast
1 large red onion, sliced
1 cup fresh squeezed orange juice
1/3 cup water
1 tbsp coconut aminos
2 tsp rice vinegar
2 tsp fresh grated ginger
2 tsp Chinese five spice powder
1 tsp hot sauce
2 cloves garlic, minced
Brown rice or quinoa, cooked (for serving, if desired)
Layer the onion slices in the bottom of the crockpot. Place the beef roast on top of the onions. In a medium bowl, whisk together the orange juice, water, rice vinegar, coconut aminos, five spice, ginger, hot sauce, and garlic. Pour the marinade over the beef. Cover and cook on low for 6-7 hours. Remove the beef from the sauce, slice, and serve over rice or quinoa. Drizzle with leftover sauce.
Recipe adapted from and photo courtesy of
http://www.recipegirl.com/2013/12/02/slow-cooker-ginger-and-orange-glazed-pot-roast/
_____________________________________
Black Bean Soup
1 1/2 tsp red wine vinegar
1/4 tsp ground black pepper
1/4 tsp dried oregano
1 tsp ground cumin
1 tbsp chili powder
1 (14 oz.) can peeled and diced tomatoes
1/8 cup lentils
1 jalapeno, chopped
1 green bell pepper, chopped
3 garlic cloves, crushed
1 large red onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 cups spinach
3/4 qt water
1/2 lb dried black beans (soaked overnight)
1/2 tbsp sea salt
1/4 cup brown rice, uncooked
lime wedges and cilantro, for garnish
Add all ingredients (except for the rice and spinach) to the crockpot. Cover and cook for 3 hours. Add rice and spinach and cook for 20 more minutes. Serve with desired toppings.
Recipe adapted from and photo courtesy of
http://www.savvyfork.com/component/yoorecipe/recipe/951-vegetarian-black-bean-soup-in-a-crockpot.html
_____________________________________
Coconut Bananas Foster
6 bananas, cut into quarters
1/2 cup chopped walnuts
3/4 cup coconut flakes
1 tsp cinnamon
1/8 cup raw local honey
1/4 cup coconut oil, melted
1.5 tsp lemon zest
1 tsp vanilla extract
Place the bananas in the crockpot and top with walnuts and coconut flakes. Mix together remaining ingredients and pour over the bananas. Cook on low for 1 1/2 - 2 hours, until bananas are tender, but not mushy.
Recipe adapted from and photo courtesy of
http://www.confessionsofanover-workedmom.com/2014/01/paleo-desserts.html
Do you have a favorite crockpot meal that is Nutritional Wisdom approved? Share it on one of our social media!
(not yet anyway)!
With warm temperatures finally approaching, take advantage of these last few weeks of cool weather to use your crockpot!
Ginger & Orange Glazed Pot Roast
One 3-4 pound beef roast
1 large red onion, sliced
1 cup fresh squeezed orange juice
1/3 cup water
1 tbsp coconut aminos
2 tsp rice vinegar
2 tsp fresh grated ginger
2 tsp Chinese five spice powder
1 tsp hot sauce
2 cloves garlic, minced
Brown rice or quinoa, cooked (for serving, if desired)
Layer the onion slices in the bottom of the crockpot. Place the beef roast on top of the onions. In a medium bowl, whisk together the orange juice, water, rice vinegar, coconut aminos, five spice, ginger, hot sauce, and garlic. Pour the marinade over the beef. Cover and cook on low for 6-7 hours. Remove the beef from the sauce, slice, and serve over rice or quinoa. Drizzle with leftover sauce.
Recipe adapted from and photo courtesy of
http://www.recipegirl.com/2013/12/02/slow-cooker-ginger-and-orange-glazed-pot-roast/
_____________________________________
Black Bean Soup
1 1/2 tsp red wine vinegar
1/4 tsp ground black pepper
1/4 tsp dried oregano
1 tsp ground cumin
1 tbsp chili powder
1 (14 oz.) can peeled and diced tomatoes
1/8 cup lentils
1 jalapeno, chopped
1 green bell pepper, chopped
3 garlic cloves, crushed
1 large red onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 cups spinach
3/4 qt water
1/2 lb dried black beans (soaked overnight)
1/2 tbsp sea salt
1/4 cup brown rice, uncooked
lime wedges and cilantro, for garnish
Add all ingredients (except for the rice and spinach) to the crockpot. Cover and cook for 3 hours. Add rice and spinach and cook for 20 more minutes. Serve with desired toppings.
Recipe adapted from and photo courtesy of
http://www.savvyfork.com/component/yoorecipe/recipe/951-vegetarian-black-bean-soup-in-a-crockpot.html
_____________________________________
Coconut Bananas Foster
6 bananas, cut into quarters
1/2 cup chopped walnuts
3/4 cup coconut flakes
1 tsp cinnamon
1/8 cup raw local honey
1/4 cup coconut oil, melted
1.5 tsp lemon zest
1 tsp vanilla extract
Place the bananas in the crockpot and top with walnuts and coconut flakes. Mix together remaining ingredients and pour over the bananas. Cook on low for 1 1/2 - 2 hours, until bananas are tender, but not mushy.
Recipe adapted from and photo courtesy of
http://www.confessionsofanover-workedmom.com/2014/01/paleo-desserts.html
Do you have a favorite crockpot meal that is Nutritional Wisdom approved? Share it on one of our social media!
Success Story of the Week:
Congrats to Alysha, who has lost 5.5 lbs of pure fat!
Congrats to Alysha, who has lost 5.5 lbs of pure fat!
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Check out these supplements designed to support overall immunity and healthy respiratory function!
Echinacea Synergy
A blend of echinacea, vitamin C, ginger, licorice, and perilla
To order - https://nutritionalwisdom.mymetagenics.com/store/view/product/50
Zinc A.G.
Contains 20mg of zinc
Zinc is a constituent of at least 3,000 different proteins in your body and a component of more than 200 different enzymes. In fact, zinc is involved in more enzymatic reactions in your body than any other mineral. Zinc increases your production of white blood cells and helps them fight infection more effectively. It also increases killer cells that combat cancer, helps your immune system release more antibodies, and supports wound healing.
To order - https://nutritionalwisdom.mymetagenics.com/store/view/product/29
For more information - http://articles.mercola.com/sites/articles/archive/2012/12/13/zinc-for-colds-and-flu.aspx
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