Welcome to my leftover vegetable slow cooker medley recipe for this weeks Meatless Monday.
Hello October theme and welcome to my monthly theme of Paleo inspired recipes. I wanted to have a month dedicated to easy Paleo recipes after being inspired by an American TV show that I was watching. It was from a UK nutritionist that I remember watching on UK TV years ago. She was known for her strict diets and zero tolerance to diet cheaters. She would even make the husband join the wife on the diet and really scare the life out of me.
Well anyway I was watching her on this new TV show where she was helping people lose weight over a 6 week period. But what freaked me out about it was she had them getting up at 5am just to prepare food for the day. It was all the kind of food that you eat in general when you’re on Paleo and I have never had to get up at that time of the day ever in order to eat healthy.
In fact I have friends locally that have never eaten anything but Paleo food and would never get out of bed before everyone else for the sake of food.
So with right now being the aftermath of childbirth when we are most likely to eat unhealthy I felt like it was PERFECT TIMING to do a month dedicated to slow cooker meals in the slow cooker that require a maximum of 15 minutes to prepare.
These recipes are for you if you lack time but still want to eat healthy and have a slow cooker that you love using.
We are kicking off the first recipe for this month with a simple collection of fresh vegetables thrown into the slow cooker with some quick seasoning. This can be your vegetables on the side of a dish or your main meal. You can also use your leftover vegetables or base it around what is in season. It is just the perfect opportunity to remind yourself of how much you love vegetables.#Paleo #Leftover Vegetable Slow Cooker Medley Recipe via recipe_thisClick To Tweet
- 4 Large Carrots
- 1 Large Courgette (mix of yellow and green)
- 1 Medium Leek
- 25g Diced Onion
- 1Tsp Garlic Puree
- 1Tsp Thyme
- 1Tsp Oregano
- 3Tbsp Coconut Oil
- Salt & Pepper
- Chop up your carrots, courgette and leek. Place the vegetables including your onion in the slow cooker.
- Add the garlic puree, coconut oil and seasoning and mix well.
- Place your slow cooker on high and cook for 1 hour 45 minutes for a little longer if your carrots are still a little hard.
- If your vegetables seem a bit too dry add some tomatoes as the juice from them will balance it out.