14-Day REBOOT – Day Ten Dinner
Who doesn’t love a good crock pot recipe?! I love them because all you have to do is add the ingredients and turn the pot on and leave it until dinner time. It’s that perfect recipe when you have a busy day or if you are getting home late and you don’t have time to cook a meal. The prep work is also not too overwhelming. Just a few ingredients to chop and spices to add and you have a delicious and healthy meal that the whole family will love.
It also makes the BEST leftovers for lunch and you can also use the leftovers for a different meal like stuffed peppers.
*THIS RECIPE IS REBOOT & FuN APPROVED
SLOW COOKER SHREDDED BEEF & JICAMA SALAD
Chuck Roast – 2-2.5 lbs
1 large onion, sliced
2 Tbls fresh ginger, minced
4 garlic cloves, chopped
1 jalapeno, chopped
1/4 cup Braggs Amino Acid (or so sauce)
Large bunch of cilantro
Juice of 1 lime
Red pepper flake, to taste (optional)
Spray the inside of your slow cooker with coconut oil spray or similar. Lay sliced onions on the bottom of the cooker. Add roast on top of that. Layer the rest of the ingredients on top of the roast. Turn on low for 8 hours or high for 4-5 hours (each slow cooker varies)
The roast is complete when the meat falls apart with two forks. Keep all ingredients in there, shredding and mixing ingredients as you go along. It’s ready to serve!
Best over zucchini noodles with a side dish of Jicama Salad
1 cup green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrot, grated
1 cup jicama, peeled and grated
Add all to a blender :
2 Tbls fresh squeezed lime
A few drops of stevia
1/3 cup grape seed or coconut oil
Salt & Pepper
Sliver the cabbages. Grate the carrot, or purchase carrots already in tiny matchsticks. Peel the jicama with a vegetable peeler, then grate. Add all to the bowl.
For the dressing, it’s simple, Put all the ingredients for the dressing in a blender and blend. Pour on top of the salad, stir and serve. Or this salad keeps in the refrigerator for a few days.