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January 20, 2014 by Kellie Leave a Comment

Slow Cooker Coq Au Vin Recipe [VIDEO]

Coq-au-VinThe benefit of using a slow cooker is you can toss in the ingredients and go . . . dinner is ready when you return home. This video includes easy instructions for your next family favorite meal. Includes health information about chicken pieces with skin and bones versus skinless boneless chicken. Enjoy nutritious foods with very little work!

Ingredients:

  • 2 large onions
  • 3 lbs chicken parts
  • 6 bacon slices
  • 2 cups mushrooms
  • ½ cup celery (optional)
  • 1 ½ cups warm water
  • 2 tsp organic Better Than Bouillon
  • 1 tsp sea salt
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • 1 tsp parsley flakes
  • ¼ tsp ground thyme
  • 1 bay leaf
  • 1 cup vegetable stock
  • 1 cup apple cider vinegar
  • Juice from jar of mushrooms (optional)

Directions:

  1. Coarsely chop onions and allow to sit for 5-10 minutes.
  2. Cook bacon until crisp, pat with paper towel and crumble.
  3. Slice mushrooms.  Thinly slice celery.
  4. Place onions in a 5 quart slow cooker.  Arrange chicken pieces on top.  Add bacon, mushrooms, and celery if using.
  5. Whisk together warm water and Better Than Bouillon until dissolved.  Add salt, pepper, garlic, parsley, thyme, and bay leaf.  Stir together and pour over chicken.
  6. Whisk together vegetable stock, apple cider vinegar, and mushroom juice if using.  Pour over chicken.
  7. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
  8. Discard bay leaf before serving.

Helpful Hint: To make a gravy, remove chicken and vegetables.  Scoop one cup of liquid from slow cooker and add 1 Tbs of arrowroot.  Whisk together until smooth.  Add back into liquid in slow cooker and whisk until thickened.

Serves 6

Filed Under: Main Course, Recipes, Video Tagged With: Chicken, Cook, Crock-Pot, Home, Meat, Poultry, Slow cooker, Soups and Stews

January 6, 2014 by Kellie Leave a Comment

Slow Cooker Pulled Pork Recipe [VIDEO]

Pulled-PorkDon’t spend forever in the kitchen to prep a healthy, nutrient-dense whole foods meal – bring out the slow cooker. Easy step by step instructions for versatile slow cooked pork. Use this recipe to make sandwiches, sliders, wraps, serve over vegetables, or just eat it as a meal by itself. This simple “mix & go” recipe will delight the whole family.

Ingredients:

  • 3-4 pounds pork shoulder roast or pork tenderloin
  • Sea salt
  • Fresh ground black pepper
  • 2 tsp smoked paprika
  • ¼ cup spicy brown mustard
  • ¼ cup coconut sugar
  • 3 cloves garlic
  • 1 cup apple cider
  • ¼ head cabbage
  • Dill pickles
  • Sprouted grain buns

Directions:

  1. Press garlic and allow to sit for 5 minutes.
  2. Season pork with salt, pepper, and paprika.
  3. Stir mustard, coconut sugar, garlic and cider in slow cooker pot.
  4. Add pork and turn to coat.
  5. Set slow cooker to high for 5-6 hours or low for 8-9 hours.  Cover and cook until pork is tender.
  6. Using two forks, shred pork and mix with sauce.
  7. Shred cabbage.
  8. Spread additional mustard on buns.  Top with pickles, cabbage, and pork.

 

Filed Under: Main Course, Recipes, Video Tagged With: Cook, Crock-Pot, Crockpot, Home, Meat, Pork, Pork chop, Pulled pork, Slow cooker

November 4, 2013 by Kellie Leave a Comment

Healthy Holiday Turkey Recipe [Video]

trp_hh_turkeyWhether choosing a whole turkey or a turkey breast for your next gathering, learn how to make it healthy and tasty. Steps for a quick cooked split turkey breast. Learn why to cook with bones and skin and ways to use a rub in place of added fats.

Filed Under: Main Course, Recipes, Video Tagged With: Breast, Cook, Domesticated turkey, Home, Meat, Poultry, Thanksgiving dinner, Turkey

February 20, 2013 by Kellie Leave a Comment

Slow Cooker Meals: Chili Con Carne [VIDEO]

Learn the benefits of using a slow cooker.  Is it really healthy?  Types, sizes, settings, and features of slow cookers are explained.
Receive step by step instructions to make Chili Con Carne.

Filed Under: Main Course, Video Tagged With: Collections and Indexes, Cook, Crockpot, Home, Kitchen stove, Meat, Recipe, Slow cooker

February 5, 2013 by Kellie

Grass Fed Beef Forum Question

A reader asks the following question:

“Why do you recommend grass fed beef?”

Please join this discussion and post your comments.  I’d love to hear your thoughts.  Here’s what I think . . .

Grass Fed Beef – Know Your Meat Source or Don’t Eat It!

When we imagine animals in their natural habitat we imagine them roaming around freely consuming what they choose.  For cows, which are ruminant animals they forage for grasses and legumes.  They have developed digestive systems designed for these specific foods.  In a pastured environment they have the ability to roam around and choose grasses.

Unfortunately our grocery stores are filled with factory farmed meat.  These cows are fed grains and corn which cause digestive tract issues requiring antibiotics and other medications to prevent gas formation.  Most of the feed grain and corn is genetically modified.  They are also not allowed to roam freely.  Issues have occurred because these cattle stand in their own piles of excrement which can be transferred during processing to the meat, such as e-coli outbreaks.  “Research studies have made it clear that cows remain healthier when they are fed and raised in a natural way.  Healthier cows also mean healthier meat for all individuals who include meat in their diet” (Mateljan).

Besides the humanity of properly raising cattle in a natural, pasture environment is the benefit that grass fed beef increases the about of Omega-3 fatty acids.  By eating grass fed beef you receive substantial amounts of EPA, DHA, and ALA.  Lab tests show that grass fed beef has excellent nutritional content and an Omega-3 fatty acid profile close to that of wild salmon.  This is because the cattle is raised on organic, nutritious grasses which are naturally high in Omega-3 fatty acids and other nutrients.

Grass fed beef is an area of nutrition that there is no middle ground or moderation in my opinion.  If I can’t have grass fed beef than I would not choose to eat beef, period.  The best choice is a local farmer who is properly raising grass fed beef where you can visit the farm.  You can also purchase grass fed beef from many natural food stores – look for the terms “range fed” or “grass fed” on the label in addition to the organic certification.  Due to the increasing knowledge of the health benefits of grass fed beef there are now online retailers as well. From a health perspective, it’s simple – know your meat source or don’t eat it.

Sources:

Mateljan, George.  (2006).  The World’s Healthiest Foods: An Essential Guide for the Healthiest Way of Eating.  Seattle, WA: George Mateljan Foundation.

Salatin, Joel.  (1995).  Salad Bar Beef.

Weston A Price Foundation Website.  http://www.westonaprice.org

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Filed Under: Blog, Forum Tagged With: Beef, Cattle, Cattle feeding, Food, George Mateljan, Meat, Omega-3 fatty acid, Seattle

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DISCLAIMER: The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program. Although Kellie Hill is a certified Nutritional Therapy Practitioner, the author(s) at The Right Plan are not licensed medical professionals, nor do they claim to be. They are not here to diagnose or provide medical advice to any reader.Affiliate Disclosure • Terms and Conditions© 2021 The Right Plan Nutrition Counseling & Kellie Hill Nutrition • Custom Web Design by Paradux Media Group