CONVENIENCE VERSUS HEALTH? IT DOESN'T HAVE TO BE ONE OVER THE OTHER...

     Since taking over the blog, I have been chatting with different people in the gym about paleo eating and there seems to be a common theme as to why most people haven't taken the paleo plunge - TIME!  There is never enough of it and when it comes to food we often find ourselves choosing conveniece over health.  It definitely takes some thoughtful planning, but once you get into the paleo groove it is fairly easy to make quick paleo meals that also taste amazing! 

     One of the best time saving tools you can have in your paleo arsenal is a CrockPot.  All you have to do is fill it, and turn it on.  Within hours you will have a delicious and healthy meal that takes less than 15 minutes to prepare!  I just got a CrockPot this past Christmas and after only a few short months can not imagine how I have gone this long without it!  For about $25-$40 you can get a high quality CrockPot that will last years to come.  I have found that six quarts is a good size that allows for several pounds of meat and vegetables. You also want to make sure your unit has at least three temperature settings: High, Low, and Warm.  Lastly, I would recommend getting one with removable stoneware as it makes it a million times easier to clean.  Here is a link to the model I use and love! http://www.crock-pot.com/Product.aspx?cid=113&pid=7164

     So let's start with a really simple recipe that takes less than 10  minutes to prep.  I pulled this recipe off April's blog and have already made this twice in the last month! Truly delicious!

Garlic Pulled Beef

1 Beef Eye Round Roast (Organic grass fed beef, of course!)

3 tablespoons minced garlic

4 tbsp lime juice

1 diced onion

a pinch of sea salt

1/2 tsp cumin

2-4 cups water

Put the roast in a CrockPot, then season with the salt and cumin. Spread the garlic over the top of the roast.  Into the pot put the onion, lime juice, and water. Cook on high for 4 hours then cut it across the grain into 3 big chunks. Next take 2 big forks and shred the meat. Any liquid in the crock pot will mix in with the meat.  Per April's suggestion, I put these in lettuce cups, as you can see below.  I used romaine lettuce and garnished with advocado, cilantro, and organic green tomatillo salsa.  These were absolutely delicious.  I had enough leftover meat for several meals in the next few days.   Also great on top of an arugula salad with tomatoes, advocado, and a dash of lemon and extra virgin olive oil!

Convenient and healthy!  The best of both worlds! 

xoxo

Roxie

Comments

[Thamar]

Yum! I'm going to for sure make that. also do you have any ideas for dips etc? like instead of hummus?

[27]

Awesome! Will pass on to "Chef Alicia"! :-)

[Roxan]

Thamar, I have been trying to make a perfect eggplant and tahini dip! I will keep you posted!

Josh, Alicia will love how easy this recipe is and you will love eating it!