I love my SLOW COOKER!

If there is one thing I have learned about living with a fatigue rich disease such as MS, is to prepare our evening meal in the morning when my energy is best. My slow cooker has become my most used kitchen appliance. I love it.

By the late afternoon and early evening my MS fatigue is at it’s worst. Sometimes the fatigue makes it absolutely impossible for me to even consider getting into the kitchen to make a square meal, and a healthy meal at 5:00 p.m.

The Slow Cooker is my saviour. I fill it up with protein,, stock and veggies in the morning and let it “slow cook” all day. By 5:00 p.m. all I have to do is spice it up to taste and “voila”….a nutritious dinner is on the table with no “uphill battle” to fight.

You can cook anything in a slow cooker and you can’t screw it up. There is actually no need to even follow a recipe. I create as I go using what I have in my fridge at the time. Now that I’m on the paleo diet and eating grass-fed and organic meats again, it is fun to experiment with different proteins, vegetables and sauces in the crock pot.

How about a CROCK POT SWISS STEAK?

2.5 to 3 lbs of lean beef, cubed. (You can use less expensive cuts in the crockpot as the low and slow cooking makes the toughest cuts turn out tender)

3 cups of organic beef or vegetable stock

1 large can of organic stewed tomatoes, diced style or whole

3 medium or 2 large sweet potatoes, washed and cubed

1 large or 2 medium cooking onions, peeled and coarsely chopped

3 large carrots, washed and cut into pieces

2 celery stalks, coarsely chopped

1 red, yellow or orange sweet pepper seeded and chunked

3 cloves of garlic, minced

1 tbsp of dried basil and dried parsley

2 tsp ea of rosemary, oregano and thyme

Himalayan salt and cracked black pepper to taste.

You can brown the meat chunks in a fry pan first if you like. I just put all of the ingredients in the crockpot in the morning and cook it on low for the entire day.

When it is almost dinner time, I spoon out some of the liquid into a separate bowl and whisk it with a bit of gluten free flour or organic cornstarch until blended. I add this mixture back to the crock pot and turn the pot on high for about half an hour to allow the juices to thicken a bit. Season with salt and pepper as you like it.

You can’t screw this up. Be creative. Add other veggies if you like.

Because my version has sweet potato in it, we eat it like a stew. But you can serve it on quinoa, rice, noodles or whatever other starch you enjoy. Why not….

Did I tell you, I LOVE MY CROCKPOT!

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