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Here is a recipe I thought I would share with everyone.


Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling
and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking, if
you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving.
Serve with a glass of milk and a cucumber salad.

1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1⁄2 tsp cayenne
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.

by on Sep. 9, 2011 at 2:31 PM
Replies (21-30):
by Platinum Member on Mar. 6, 2012 at 9:56 AM

Orange & Beet salad

  • 4 to 6 cups of salad greens, torn into bite sized pieces
  • 2 oranges
  • 8 oz. pickled or regular canned beets
  • 1 to 2 Tbsp. white vinegar
  • 2 dashes salt
  • handful of chopped walnuts or sunflower seeds

Peel one orange.  Pull apart segments and cut each into thirds.  Juice the other orange and throw seeds & pulp away.  Add vinegar to juice to taste.  Add salt and stir.

Cut beets into 1/2 inch cubes/sections. 

Toss salad greens with oranges and the orange juice/vinegar dressing.  Arrange pickled beets on top of salad and top those with the walnuts/sunflower seeds.

by Platinum Member on Mar. 6, 2012 at 9:56 AM

Baked Tuna Steaks with Chimichurri Marinade

  • 1 c. packed flat leaf parsley, or 1/3 c. dried parsley flakes
  • 3 - 4 garlic cloves, minced
  • Juice of 2 lemons (about 1/2 c.)
  • 1/2 c. olive oil (NOT sure why olive oil was in a Paleo recipe, but I do think it added to the flavor)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. ground red pepper
  • Tuna steaks (we had 4 and had plenty of marinade)

Rinse the parsley and remove leaves from stems. 

In a food processor, blend parsley, olive oil, lemon juice, and garlic.  Pour into a small mixing bowl and add salt and peppers.  Mix well.  Refrigerate for 2 hours.

Preheat oven to 350°.  Rinse tuna steaks and place in glass baking dish.  Pour marinade over tuna steaks.  Bake for 25 - 30 minutes (it doesn't turn out dry.)


by Platinum Member on Mar. 6, 2012 at 9:57 AM
1 mom liked this

Chocolate Bark

  • 1/2 c. coconut oil, melted
  • 3 Tbsp. baking cocoa
  • 4 oz. nuts (optional but GOOD)
  • 3 to 4 Tbsp. raisins/craisins/dried blueberries/shredded coconut (optional but GOOOOOD)
  • 1/2 to 1 tsp. sugar (not "Paleo" but takes some of the bitter out; I have thought of using honey but didn't with our first try)

Place a cookie pan in the freezer about 10 minutes before starting this.

Mix all ingredients together.  The oil/cocoa mixture will be very soupy, not at all thick.  Remove pan from freezer and place waxed paper over it.  Pour mixture onto waxed paper, spreading nuts/fruit evenly.  Put back into freezer until hard, about 5 to 10 minutes.  Break into pieces to eat.


by Platinum Member on Mar. 6, 2012 at 10:00 AM

Tomato/Basil/Pepper soup

  • 4 scallions or 4 small onions, sliced thin
  • 1 c. diced sweet red bell pepper
  • 2 Tbsp. butter
  • 28 to 32 oz. diced tomatoes, undrained
  • 1 3/4 c. chicken broth
  • 3/4 tsp. basil
  • Mozzarella cheese (optional)

Cook scallions/onions and peppers in butter until tender.  Add tomatoes, broth, and basil.  Bring to a boil and simmer for 10 minutes.  Top with shredded cheese.

NOTE:  you can also add diced pepperoni for a more "pizza" soup.

by Platinum Member on Mar. 6, 2012 at 10:01 AM

I changed this recipe a bit by caramelizing the onion with the beef (cooked in butter) and using sunflower seeds instead of cashews.  I also felt that it didn't need the dressing ingredients. 

My family LOVED it!  They had theirs over rice (I eat low carb so no rice for me..had it over shredded carrots.)

For all six servings:  I used a 2 lb. round steak, sliced thin, 1 whole onion, 16 oz. bag of frozen broccoli (cooked with the beef at the end), and 2 mangoes, along with about 1/3 c. sunflower seeds.

Beef & Mango Salad

Posted By Kristin Jekielek On March 31, 2011 @ 3:41 pm In All Recipes,Beef

Cooking Time: 10

Serves: 1

Ingredients and Cooking Steps

  • 4oz beef (ingredients are for 1)
  • 1/2 mango
  • Handful cashews
  • Handful thawed frozen broccoli florets
  • Pinch diced red onion
  • Splash balsamic
  • Splash olive oil
  • Salt & pepper
  • Touch of honey, diced mint and mustard to get extra fancy

- Set a fry pan to med-high heat and cook beef 2-3 min both sides (this is also a great way to use leftover meat)
- Remove and cut into bite-sized pieces
- Put in a small mixing bowl
- Add broccoli
- Add cashews
- Dice onion and add
- Add all other ingredients
- Mix well and serve

Article printed from Fast Paleo:

URL to article:

by Platinum Member on Mar. 6, 2012 at 10:07 AM

Banana-cado Chocolate Pudding

Posted By thefoodieandthefamily On January 28, 2012 @ 3:54 pm In All Recipes,Dessert,Fruit

Cooking Time: 5 minutes

Serves: 5

Ingredients and Cooking Steps

  • 6 ripe avocados
  • 2 very ripe bananas
  • 1 cup coconut milk
  • 1/3 cup cocoa powder
  • 1/4 cup (or less) maple syrup or raw honey
  • 1 teaspoon vanilla
  • dash of cinnamon

Puree all ingredients in a food processor until smooth and fluffy. Serve immediately or press a piece of plastic wrap onto the top of the pudding and refrigerate.

The recipe is easily halved and you can sweeten it to your own taste.

Article printed from Fast Paleo:

URL to article:

by Platinum Member on Mar. 6, 2012 at 1:14 PM

Creamy Broccoli Soup:

  • 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
  • 2 cups water;
  • 1 large stalk celery, chopped;
  • 1 medium onion (about 1/2 cup) chopped;
  • 2 Tbsp. margarine or butter;
  • 2 Tbsp. all purpose flour;
  • 2 1/2 c. water;
  • 1 Tbsp OR 3 cubes instant chicken boullion;
  • 3/4 tsp. salt;
  • 1/8 tsp. pepper;
  • 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

by Platinum Member on Mar. 6, 2012 at 1:14 PM

Crockpot Bean Soup

  • 1 lb. navy beans
  • 8 cups water
  • 1 meaty ham bone, smoked ham hock or 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf

Heat beans in water in a large pot. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.

by Platinum Member on Mar. 6, 2012 at 1:14 PM


In skillet brown beef. Place carrot, celery, green pepper, onion, corn and green beans in crock pot. Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil. Pour over meat. Add water. Cover and cook on LOW for 10-12 hours.

by Platinum Member on Mar. 6, 2012 at 1:15 PM

Italian Sausage and Spinach Soup

  • 4 c. chicken broth or bouillon
  • 10 oz. frozen spinach
  • 1/3 c. diced onion or 1 1/2 Tbsp. dried minced onion
  • 1/2 lb. hot or sweet Italian sausage, crumbled, cooked and drained
  • grated parmesan cheese for garnish

Combine all ingredients in saucepan except for cheese.  Bring to a boil.  Simmer 15 minutes if you can wait that long.  Sprinkle Parmesan cheese on top.

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