Tag Archives: recipes

Paleo No Knife Pot Roast

Paleo Pot Roast
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I make a mean pot roast in various ways.  I have a Mexican chili version I use for tacos, I have a pot roast dip sandwich that includes pepperoncini and then my go to pot roast with horseradish sauce.  This recipe is new to me and I basically just made it up but avoided preservatives of any kind.

Ingredients:
Chuck Roast
2 carrots
1 parsnip
4 cloves of garlic
1 yellow onion
1 small sweet potato
diced tomatoes
1 cup of Red wine
2 qts Beef stock
2 tbs Balsamic Vinegar
2 tsp oregano
2 tsp thyme
Chili powder
Kosher Salt
Pepper
Penzey’s Beef Roast Seasoning

Directions:
Pretty easy but my key is to keep the roast under liquid at all times and to go low and slow (8hr minimum).
In a medium high heated skillet sear your salted and peppered chuck roast about 3-4 mins on all sides. You can see the crust below.
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Dice up all veggies and put them into a slow cooker. Add your seared roast to the top. Deglaze your pan with red wine and add to crock pot. Add stock and spices until covered. Cook on high for 4 hours and then turn it to low and let it cook for another 4-7 hrs. You want it fall apart tender and flavorful. Season to taste.
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Kale Chicken Balsamic Salad

Kale Chicken Balsamic Salad

Day 1 of my 21 day body makeover / detox http://www.21daybodymakeover.com
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Quick Salad that meets the program’s requirements of veggies and lean organic protein with no sugar, fruit, dairy, nuts or gluten. Do I wish I had blue cheese or goat cheese in it with some nuts and fruits? Yes of course but gotta detox before the holidays.

Ingredients:
Chicken
Organic Free Range Chicken Breast
Organic unrefined Coconut Oil
Penzey’s Buttermilk Seasoning
Penzey’s Ruth Ann’s Muskego Ave Chicken and Fish Seasoning (lemon peel, K Salt, Pepper, garlic, onion)
Smidge of Kosher salt

Dressing:
2/3 Olive Oil
2/3 GF Balsamic Vinegar
Penzey’s Sunny Day in Paris Seasoning
Minced garlic clove

Salad:
Kale mix with red cabbage
Sliced Carrots
Cucumber

1. Mix your dressing and shake well. I use a garlic crusher to get it as fine as possible.

2. Chicken – non stick grill pan. I butterflied my chicken breast and then I tenderized with mallet to get it even. I then added some heated up coconut oil and seasoned with Penzey’s seasonings (see above). Grilled until done and set aside. I went ahead and made three breasts for the week.

3. Combine dress and eat. You could keep all three components separate to keep from getting mushy if you happen to be taking it to work.

Check out Penzey’s spices and order on line if you don’t have a store near you. http://www.penzeys.com
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