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Paleo Slow Cooker Cookbook: Healthy Gluten-Free Recipes Made Easy (DECEMBER 2013) (Paleo Recipes Made Easy Book 5) by [White Hot Kitchen, Atlas, Amy, L., Jeremy]
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Paleo Slow Cooker Cookbook: Healthy Gluten-Free Recipes Made Easy (DECEMBER 2013) (Paleo Recipes Made Easy Book 5) Kindle Edition

3.7 out of 5 stars 40 customer reviews

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Length: 115 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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Editorial Reviews

From the Author

Excerpt Recipes



Paleolithic Granola



Miss your morning cereal? Try this easy to make granola that you can start at night
and have ready the next morning. Filing, hearty and satisfying, it is sure to become
a favorite.

Ingredients:
  • 5 cups your favorite raw nuts or seeds in any combination
  • 1 cup shredded unsweetened coconut
  • 1 cup chopped Medjool dates
  • 1 cup raisins, or other dried and chopped fruit
  • Sea salt, to taste (optional)

Directions:

  1. Soak nuts and seeds overnight in warm water, about 10 hours. Drain well.
  2. Transfer to your crockpot and cook on low heat for about 4 hours.
  3. Chop nuts and seeds and combine with the coconut, dates and raisins. Season with salt if desired.
  4. Serve either as a snack or with unsweetened almond milk as a breakfast cereal.

Nutrition Info Per Serving:


Calories:  401    
Total Fat: 27g
Sodium: 238mg
Total Carbohydrates: 14g


Classic Pot Roast



If you've never cooked a pot roast in yourslow cooker, this recipe is terrific starting
point. Feel free to skip thesearing of the meat to save time, but you'll miss out on flavor.

 
Ingredients:
  • 3 tablespoons olive oil
  • 3-4 pound chuck roast
  • 1 cup baby carrots
  • 2 pounds sweet potatoes, peeled and cutinto small chunks
  • 1 onion, sliced
  • 2 cups beef broth
 
Directions:
  1. Coat the inside of your slow cooker pot withcooking spray, brush with oil, or line it with a slow cooker liner.
  2. Heat the oil in a large skillet. Season theroast with salt (optional) and pepper and add it to the pan. Sear on all sides until wellbrowned.
  3. Add the vegetables to the bottom of thepot. Pour the stock over top and add the roast.
  4. Cover and cook on low for 10-12 hours untilthe roast is tender.
  5. Serve the roast with the vegetables.
 
Nutrition Info Per Serving:
 
Calories:489
Total Fat: 32g
Sodium: 547mg
Total Carbohydrates: 23g
Sugars: 14g
Protein: 34g

Product details

  • File Size: 1121 KB
  • Print Length: 115 pages
  • Simultaneous Device Usage: Unlimited
  • Publication Date: December 22, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00B56CUVK
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,207,608 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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