I’m a huge fan of the crock pot.
I love that I can throw a bunch of meat and chopped veggies in there first thing in the morning and come back to house filled with the comforting smells of dinner.
When I first started working with clients it became apparent that many of the people coming to me were either 1) super busy and stressed or 2) so fatigued/sick that making food wasn’t something they were capable of doing for themselves… and oftentimes my clients are in the unfortunate position of being in both of those categories. One of the hardest things about switching to a whole, unprocessed elimination diet is that meals need to be cooked from scratch in our own homes. When you’re feeling like shit that can be a daunting chore you don’t feel capable of.
Make it even easier.
There is nothing better for my sick clients than being able to set it and forget it. If you’re in the middle of a flare (or need a short cut in order to stick to your elimination diet) you can purchase all your veggies pre-chopped at grocery stores like Trader Joe’s or Whole Foods.
1.5-2 lbs of boneless chuck roast, chuck shoulder pot roast, or rump roast
1 cup of rutabaga, cubed
1.5 cups of sweet potato, cubed
2 cups of carrot, sliced
1 cup of onion, chopped
2 Tbsp of garlic, sliced
1/2 tsp of sea salt
2 tbsp AIP Paleo Powder
1/3 cup of Osso Good Bones Beef Broth
Combine the AIP Paleo Powder and sea salt in a small bowl
Pat the roast dry and rub 3/4 of the paleo powder and sea salt all over it
Place the chopped vegetables in the crock pot with 1/3 cup of Osso Good Bones bone broth
Nestle the seasoned meat in the veggies
Cover and cook on low for 6-7 hours
Notes: This recipe makes approximately 6 servings and stores in the refrigerator for 3-4 days. Crock pots cook at different temperatures. I’m using this one.