I've talked in previous posts about the benefits of slow cooking meat on the bone whenever possible in order to get the most nutrients from the meat. I try to use long, slow cooking at lower temperatures (250 degrees F at the highest) whenever possible. I also purchase meat on the bone when available - it actually tends to be cheaper because people typically prefer the nice, neat pink blobs of boneless, Dolly Parton-esque chicken breasts. Leg meat is cheaper, but more nutrient-rich than breast meat. On the bone, with some skin and sinew, slow-cooked meat is superior in every way from a nutritional perspective. (Buy pastured, non-grain-fed meat whenever possible, and definitely try to avoid meats from animals treated with antibiotics/hormones.) Soups, stews, and roasts lend themselves well to these methods. The slow cooker makes it easy on busy days (or not so busy days) to cook meat well, in a way that maximizes nutrient content.
Today I have some business to take care of in regards to our home purchase, a job interview, groceries to buy, and other errands to run. This morning I took 5 minutes - literally - to throw some ingredients into our trusty crock pot. Tonight I will steam some rice and saute or oven roast some veggies, and dinner will be ready. Knowing that a nourishing, yummy dinner is pretty much in the bag frees my mind up to focus on work, home insurance, completing my personal trainer certification, and, of course, blogging. The only caveat is to ALWAYS make sure that the crock pot is actually on before you leave for the day. I can speak from experience and say that it's terribly disappointing to come home to a room-temperature pot of raw meat and other ingredients. One downside to slow cooking is that many of the recipes can seem very similar. Today I threw together something a little different. I found this recipe on the Food Network, but adapted it to the preferences of my kids and to lower the carb content. This could also be made on the stove top - allow about 2 hours for complete cooking. To do that, you would saute the onions in some oil, add the chicken and brown it, then add the rest of the ingredients and allow it to stew at a low simmer. 2-3 lbs chicken, any cut you prefer, on the bone or off 1 onion, thinly sliced 4 cloves garlic 16 oz tomato puree/sauce 8 oz water or chicken broth 1 tsp cinnamon 1 tsp cumin 1 tsp ginger 1/2 tsp cayenne (can be omitted if you don't like spicy) 1 1/2 tsp salt 1 can or 16 oz garbanzo beans (can be omitted if you are legume-free) Put all ingredients in the crock pot. Set to low and cook for 6-8 hours. Serve over rice or steamed/roasted vegetables. Oven roasted cauliflower is amazing as a rice substitute.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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