After apple picking, I always have tons of apples sitting on my kitchen counter that I am expected to turn into yumminess. In my pre-paleo days, I would bake up a bunch of apple pies. I just don’t really feel that motivated for paleo pie making for some reason, but this applesauce is a win-win. It is a super easy one to make, PLUS it makes your house smell like you have been baking a bunch of apple pies!
My kids LOVE this applesauce. It is sweeter than their usual all-natural, unsweetened applesauce, so I serve it as dessert. You could also eliminate the sugar and make an unsweetened applesauce for snacks!
Crockpot Paleo Applesauce
This is so easy!
approx. 20 apples
1/2 cup coconut sugar
2 tablespoons cinnamon
1/4 teaspoon nutmeg
Peel, core, and dice apples (or use an apple peeler/corer)
Throw the apples in your crockpot and top with sugar and spices.
Cook on high for 3 hours (or until you can mash everything up into applesauce)
I hope everyone had a wonderful Christmas. I think my family did, minus the fact that we have all been sick for the past two weeks! I swear, I am DONE with illness! I am ready to fumigate my house! Other than that, it was a wonderful holiday. We had the most important thing…we were all together. We also had a wonderful dinner (beef tenderloin YUM!), and my kids got so many things that I don’t know where to stash them all. Plus, my wonderful hubby bought me a new pair of Crossfit Nanos! I can’t wait to break them in! Okay, enough about my Christmas…how about a new recipe?
I have to be honest, Asian Meatballs did not necessarily sound mouth-watering to me at first glance. I’m glad I decided to give them a shot, anyway. They are delicious…and so easy! Crock pot meal…done! I paired them with my fried rice (minus the chicken) and my kids couldn’t eat enough! I swear they all had 4 helpings! I’m not gonna tell you how much I ate, but lets just say it was too much…I will be doubling this recipe in the future!
Recipe Tweaks: I used half of the amount of Siracha. That stuff is spicy, and my kids can only handle so much! I also used half the amount of onions. Like I said above, I paired this with cauliflower fried rice, so I didn’t think I needed as many onions. If you are not making anything to go along with your meatballs, you might want to stick with using 2 onions. I also substituted dried cilantro for coriander (basically the same thing) and 1/8 teaspoon dried mustard for the mustard seed. Enjoy!
I have found that if something has a fun title, my kids are more willing to try it. No kids, it’s not broccoli…it’s Dinosaur Trees! Of course that’s not zucchini noodles…it’s Incredible Hulk noodles! You get the idea. This dish is no exception. When I announce that I’m Salsa Dancing Chicken, my kids just start dancing…literally! It’s a fun dish with a fun title. The directions tell you how to cook it in the pressure cooker. I had never used one to cook with before, but it is an AMAZING kitchen device! It basically gives you the tenderness of a crockpot meal in about 30 minutes. There is also a crockpot variation for this chicken. Honestly, I use both methods equally. It really just depends on when I have more time. If I’m going to be short on time around dinner, I throw everything in the crockpot for 6-8 hours on low. If I have 30 minutes to cook, I’ll make this in the pressure cooker. Either way is equally tasty! Hope your family likes it as much as ours!
Modifications: I add an extra can of diced tomatoes to the sauce. I also use 3 pounds of meat (I mix it up and use 1 ½ pounds each of breasts and thighs). I serve the whole thing over shredded lettuce and top with chopped cilantro and avocado slices. So good!
I have to be honest, when I first read about cabbage rolls, they did not sound appealing to me. I don’t know why, they just didn’t, but I decided to give them a try anyway. They are wonderful! They remind me of a pasta roll up of some sort. I got my recipe from Everyday Paleo. I did have to tweak the sauce a bit. The kids didn’t like it as much the first go around, but after I adjusted the sauce, it was a hit! Again, I usually double this recipe to feed my army!
1/2 jar of favorite spaghetti sauce (make sure it is low-sugar and gluten-free! I like Trader Joe’s Organic Marinara Sauce)
1 tablespoon dried basil
1/4 teaspoon of crushed red pepper
Black pepper to taste
1 lb grass-fed ground beef
2 cups fresh spinach
1 small apple, cored
1/2 red onion
4 garlic cloves, minced
2 tablespoons flat leaf Italian parsley, finely chopped (I used 1 tablespoon dried parsley)
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
12-15 cabbage leaves
In a large mixing bowl, combine sauce ingredients and set aside.
Remove the core from head of cabbage and place cabbage leaves in your pressure cooker with one cup of water. Bring the pressure cooker up to pressure and cook for 30 seconds. Take the leaves out and set aside to cool.
Place spinach, apple, and red onion in your food processor until finely chopped (you can do this by hand if you don’t own a food processor).
In a large bowl, mix together all filling ingredients.
Place approximately 1/4 cup of filling on the bottom edge of each leaf. Fold in the two outside edges of the cabbage leaf and roll up filling. Place each cabbage roll seam side down in your pressure cooker.
Cover the rolls with sauce. Bring the pressure cooker up to pressure and cook for 12 minutes. Serve immediately.
Note: You can also use crockpot: Boil cabbage leaves 3-5 min in large covered pot with approx 1 cup of water. Then after you have assembled your rolls, place in slow cooker and cook 6-8 hours on low.
*The last time I made these, I boiled the cabbage the night before and placed separated leaves in the fridge. The next day while I was feeding the kids lunch, I assembled my cabbage rolls and placed them in the crockpot. Dinner was ready and waiting 6 hours later!
My crockpot gets a lot of use, especially when it’s cold outside. How can you not like something that basically requires you to dump a bunch of ingredients into a pot and leave it alone? These are the kind of meals that keep me from running through a drive-thru in utter desperation because I have to be in 3 places at once. My beef stew recipe is exactly this kind of meal! I used a head of roasted garlic (mainly because I like it), but if you don’t have time for this you can substitute it with 3 minced garlic cloves. I would totally recommend tossing a few bulbs in the oven weekly, though. Roasted garlic is so yummy, plus it makes your house smell awesome! This is also great to freeze, so go ahead and make a double batch!
3 lbs grass fed stew meat
1 tablespoon bacon fat (or coconut oil)
1 head roasted garlic or 3 garlic cloves, minced*
1 6 oz can tomato paste
1/3 cup red wine (I used 2 buck chuck from Trader Joe’s)
3 cups beef broth
3 sweet potatoes, peeled and diced
4 carrots, peeled and chopped
1 sprig of rosemary leaves
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
Heat fat in skillet over medium-high heat. Saute onion until translucent and soft. Add meat and sear until outside is browned. Do not cook entirely!
Transfer to crockpot. Cook wine in skillet about 1 minute. Be sure to scrape all the particles stuck on the pan up!
Pour wine and all other ingredients into crockpot. Cook on low setting for 8-12 hours.
Note: I like to put my crockpot on high for the first hour, just to get the temp up before I switch it to low. I also like to make this at night and let it cook while I sleep. Then I switch my crockpot over to the “Keep Warm” setting and dinner is basically ready for whenever I feel like serving it!
* To roast garlic- take whole bulb and chop the top off to expose the bulbs. Place in a piece of aluminum foil and drizzle with olive oil. Wrap up and place in the oven at 350 degrees F for approx. 30 min.
Although the original recipe is great and easy to make, I have found that my family prefers when I bake these (350 degrees F for 20-25 min). Then I will usually either toss them in a pot on the stove or in the crockpot on low with some low-sugar marinara sauce (I prefer Trader Joe’s Organic Marinara Sauce). I also like baking up a big batch of these and freezing them for a quick meal later on! Any way you decide…this recipe is a winner!
I suggest serving with spaghetti squash or a spinach salad. Yum!
This recipe is also found in the cookbook Everyday Paleo by Sarah Fragoso