recipes from makers diet mom!!
So Easy Slow Cooker Beef Tacos (Serves 6-8)
3 pounds organic, grass fed ground beef
1 16 oz. jar organic salsa (I prefer medium heat salsa)
1 28 oz. jar organic diced tomatoes
4 teaspoons organic cumin
1.5 teaspoons sea salt, to taste
Organic black pepper
Place the ground beef into the slow cooker and put the seasonings on top. Add the salsa and diced tomatoes. Put the lid on and cook on high for 2-3 hours, then separate the ground beef with a spatula, fork, or potato masher, and put back on low heat. I usually start this around 10 or 11, separate it around 1 or 2, and let it cook on low until about 5 p.m. If it starts to boil too much, just turn it down to the keep warm setting. :)
Serve in sprouted corn tortillas with diced onions, diced tomatoes, and sour cream. Guacamole is amazing too! :) Enjoy!
Slow Cooker Chicken with White Wine Sauce
1 whole organic chicken, or 4 organic chicken breasts, shredded or cut into 2-3 inch pieces (I will usually cook these in the slow cooker all day, shred them and then add the sauce)
1/2 cup dry organic white wine
2 cups organic chicken broth (if you’re using your slow cooker, just use the broth/juices that accumulate in the bottom of the pan!)
1 cup organic sour cream
Sea salt to taste (I’d say about 1/2 -1 tspn)
Black pepper to taste
2-3 teaspoons organic dried tarragon
Optional: 2 organic onions, cut into rings & caramelized in a pan separately
In a 6-7 quart crockpot, cook the chicken on high until it is done. (Usually 6 hrs) Shred the chicken and return to pot. Add salt, pepper, sour cream, wine, and dried tarragon. Let the sauce cook with the chicken at least 2-3 hrs, stirring occasionally. Serve with steamed green beans and brown rice for a lovely dinner!
Note: you can also cook this in the oven- just cook the chicken until it is done on about 350, then shred or cut into pieces, and return to the oven with the ingredients for the sauce at about 250-300 degrees for another hour or so.
Bon Appetit!
Super Satisfying Slow Cooker Chili (Serves 6-8)
3 lbs organic grass fed ground beef
2 medium organic onions, chopped
2 organic medium sized bell peppers, chopped
3 cloves organic garlic, diced
1 & 1/4 cups organic beef broth
1, 28 oz. organic diced tomato can, with juice
1, 8 oz. organic tomato sauce ca
1/2 tspn. organic cumin
1/2 tspn. dried organic oregano
2 tbsp. organic chili powder
2 teaspoons sea salt, such as Real Salt
1 cup organic uncooked pinto beans (like the kind you buy in bulk to cook yourself)
1 cup organic uncooked kidney beans (see above)
Directions:
The night before, soak the cup of pinto beans, and cup of kidney beans in enough water to cover them, with 2 tbsp whey, yogurt, or lemon juice.
The next morning, cook the beans in a separate pot, in a separate slow cooker, or soak them during the previous day & cook them in a slow cooker the night before you make the chili, so that they are ready to go. I just did them in a second slow cooker.
To start the chili: In a pan, saute the onions and bell peppers in organic butter or coconut oil until soft. Add the pressed garlic and cook until fragrant, about 30 seconds. Transfer to the slow cooker. Add the ground beef to the slow cooker, breaking it up into little balls with your hand. You can always make these pieces smaller as it cooks, if you’d like.
Add the diced tomatoes, tomato sauce, & spices, and cook on high for 3-4 hours, or until the ground beef is cooked through. Add the beans and turn the slow cooker to low, until you are ready to serve.
Garnish with organic sour cream, ( I like Organic Valley’s full fat version) organic avocado slices, and organic raw cheese. I love cutting the cheese into cubes, and putting about 1/4- 1/2 cup in the bottom of each bowl. It tastes so lovely melted, and just wraps everything in yummy cheesiness.
Enjoy!
Seasonal Pumpkin Bread
Serves 10-12
Ingredients:
3 cups of freshly ground spelt flour
1 ½ cups of mashed pumpkin
1 cup of water
3 Tablespoons of kefir, probiotic-rich yogurt, or raw apple cider vinegar
¾ cup of extra virgin coconut oil
3 omega-3 eggs
1 teaspoon of ground cinnamon
1 teaspoon ground cloves
¾ teaspoon of sea salt
1 teaspoon of baking soda
½ teaspoon of baking powder
1 cup of raisins
1 cup crispy nuts (chopped)
Directions:
Mix together the flour, mashed pumpkin, water and kefir (or yogurt or apple cider vinegar) in a large bowl. Cover the bowl and let the mixture sit at room temperature for at least 8 hours.
When you’re ready to bake the pumpkin bread, preheat the oven to 350 degrees Fahrenheit. Grease two loaf pans with coconut oil. Uncover the pumpkin mixture and add the remaining ingredients—except for the raisins and nuts—and mix well. When mixed, then add the raisins and nuts. Pour the batter into the two loaf pans and then bake them for 45 minutes or until golden brown. Cool for about 30 minutes. Serve warm.
Recipe courtesy of Extraordinary Health Team
So Sweet Sweet Potatoes (Serves 4-6)
(I don’t follow this precisely by any means, so feel free to add more butter, or more salt or cinnamon if you think it needs it!)
10 medium sized organic yams
1-2 tspns. sea salt, to taste
1-2 tspns. organic cinnamon, to taste
1-2 sticks organic butter, like Organic Valley’s cultured, unsalted butter, or use homemade raw butter!
1 cup organic raisins
1/4-1/2 cup Rapadura, or raw honey
Wash sweet potatoes and prick holes all over them. Bake in a 350 degree oven (put some foil on the bottom of your oven for easy cleanup) for about 2-3 hours, or until very, very tender when pierced with a fork or knife.
Take the sweet potatoes out of the oven when very tender, and cut them down the middle. Scoop out the flesh into a large bowl. Add in the butter, and stir until thoroughly melted and evenly distributed. Then add the sweetener, sea salt, cinnamon and raisins. Stir thoroughly.
Serve right away, or reheat in a dish in the oven, or in a crockpot on Thanksgiving day.
Enjoy your sweet, sweet potatoes!
Blender Batter Pancakes: (Can also be used in a waffle maker)
Here is the recipe: (Single batch)
1 cup buttermilk
1 Tbsp coconut oil
1/2 cup oat
1/2 cup wheat berries (or rice, or millet, or barley)
Place in blender and blend for 3 minutes – let sit on your counter overnight
Next Morning:
Add:
1 egg
1 Tbsp flaxseed
1/4 t baking soda
1/2 t salt
1 tspn. baking powder (I recommend Rumford’s Aluminum Free)
Blend for 3 -5 minutes. Now it’s ready to use! If it seems too thick, just add a bit more milk.
Enjoy!
