Fighting hypothyroidism? 101 fantastic slow cooker cookbook recipes!

 

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Kicking Hypothyroidisms booty, The Slow Cooker way: Kicking Hypothyroidisms booty, The Slow Cooker way  on EBook $ 5.99

Kicking Hypothyroidisms booty, The Slow Cooker way: Kicking Hypothyroidisms booty, The Slow Cooker way  on paper back   $ 9.99

There’s nothing like the aroma of a home-cooked dinner welcoming you at the door. No time to be in the kitchen? Do you need foods that promote thyroid health? Heal your body from the inside out.  Over 50 wholesome nourishing hypothyroidism fighting recipes that cook themselves. All my recipes are Gluten free that feed your body and soul. Let’s kick hypothyroidisms booty the slow cooker way.

Look for my 1st edition book that will be out in spring of 2016. It’s filled with over 200 Easy & Delicious Recipes for optimal thyroid nutritional Well-Being that include recipes for non-toxic house cleaning.

It’s not about being skinny, it’s about energy, vitality & feeling good when you look in the mirror.

Please look for my hardback book to be published in the spring with over 200 amazing recipes for your body, mind and soul!

A survivor’s cookbook guide to Kicking Hypothyroidisms Booty

 

Slow Cooker Hearty Breakfast Quinoa

1 cup Quinoa

2 cups apple juice

1/4 teaspoon Ceylon cinnamon

1/8 teaspoon nutmeg

½ apple, diced

2 tablespoons real maple syrup (grade B)

1/4 cup dried cranberries

Spray your slow cooker with non-stick spray.  In a mesh strainer, rinse out the quinoa for about 3 minutes.  Combine the quinoa, apple juice, cinnamon, nutmeg, diced apple, maple syrup and dried cranberries into the slow cooker. Mix well. Cook on low for 6-7 hours or until liquid has been absorbed.

Slow Cooker Taco Soup

1 pound ground turkey

1 15-1/2-ounce can navy beans, drained and rinsed

1 15-ounce can organic black beans, drained and rinsed

1 15-ounce can organic chili beans

1 15-ounce can organic garbanzo beans, drained and rinsed

1 14-1/2-ounce can Mexican-style stewed tomatoes

1 11-ounce can whole-kernel corn with peppers, drained

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon of paprika

1 teaspoon of oregano

1/2 teaspoon onion powder

Dash of cayenne pepper

1/2 teaspoon ground chipotle Chile (optional)

Brown ground turkey until no longer pink. Add cooked ground turkey, undrained vegetables and seasoning mix and stir to combine. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat .

Chicken Wild Rice Soup

A warm and cozy gluten free chicken wild rice soup made right in the slow cooker. The wild rice is loaded with magnesium which enhances Digestion that gives you more fiber than brown and black rice. Containing 3 grams of fiber in 1/4 cup, wild rice contains more per serving than oats or even quinoa. Wild rice also is Alkaline-Forming with its Protein- Boosting amino acids and it’s very nutrient-Rich with vitamins b6, folate, manganese, zinc, and iron. It’s the perfect slow cooker meal for a chilly winter night!

Ingredients

1 cup uncooked wild rice

1 pound boneless, skinless chicken breast

1 cup onions, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

4-5 cloves garlic, minced

2 bay leaves

6 cups low sodium chicken broth

2 cups water

2 tablespoons salt-free poultry seasoning

3 tablespoons butter or ghee

2 tablespoons olive oil

Himalayan Sea Salt and pepper to taste

Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. When the rice is done cooking, shred the chicken and add it back into the slow cooker. Season with salt and pepper to taste.

Slow Cooker Spicy Salmon Chowder

8 oz. organic red potatoes, diced into 1/2-inch chunks

8 oz. roasted frozen corn

15 oz. can creamed corn

1 small onion, diced

1 medium red bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced

2 cups seafood broth (if you can’t find seafood broth use chicken or vegetable broth)

1 tsp. Old bay seafood seasoning

2 5 oz. cans salmon, drained (or 1 cup leftover cooked salmon, flaked)

1 cup coconut cream

5 dashes hot sauce (optional)

I place my salmon in a bowl and pick the bones out. The bones are edible but I prefer not to eat them. Place everything in your slow cooker except the Salmon, cream and hot sauce. Cover and cook on low for 7-8 hours or high for 3-4 hours.

30 minutes prior to being done. Using an immersion blender, puree the soup until thickened. If you don’t have an immersion blender. Ladle the soup in batches a regular blender. Remember this is hot soup! Return the blended soup to the slow cooker if you’re having to use the blender. Stir in the salmon and cream and the hot sauce. Finish cooking for an additional 30 minutes. Give the soup a sample taste. You can add more seafood seasoning if necessary. Ladle into bowls and serve. This recipe is perfect with a side of gluten free cornbread!

Slow Cooker Zesty Lemon Herb Turkey Breast

Turkey is rich in protein, low in fat and is a source of iron, zinc, potassium, phosphorus, vitamin B6 and niacin. It also contains the amino acid tryptophan, selenium and is lower on the GI index scale.

2 turkey London breast, 2-3 lbs.

Just and zest of two lemons

1 teaspoon of dried rosemary

1 teaspoon of dried sage

2 tablespoons of   Dijon mustard

1 whole onion sliced

Himalayan sea salt and pepper to taste

Place the turkey tenderloin in the bottom of the slow cooker. In a bowl, mix everything but the onions and rub the mixture completely over the turkey breast.

Next, after the mixture is completely covered on the turkey breast. Place the onions rings all over the turkey. Cover and cook for 8 hours on low. After it has been cooked don’t eat the skin. It’s very high in fat. We just left it on for the extra flavoring. This would be great with a side of quinoa or brown rice. Ladle into bowls and serve. This recipe is perfect with a side of gluten free cornbread!

Slow Cooker Southwestern Stuffed Peppers

6 bell peppers (any color), tops removed and deseeded

1 pound lean ground turkey meat, browned and drained

1 cup cooked instant brown rice

2 cups salsa

1 cup corn kernels

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 teaspoons salt

1/2 cup chopped onions

1 (8 ounce) can black beans, drained and rinsed

1/3 cup water

Cut the tops off the peppers. Not breaking the peppers, remove the seeds and any white pith inside. Place your peppers to the side. In a bowl mix together the seasoning and the rest of the ingredients except the water. Next you want to stuff each pepper with mixture. Place your stuffed peppers standing upright together in the slow cooker. Place the tops back on each pepper. Pour 1/3 cup water on the base of the peppers. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This recipe is perfect with a side of gluten free cornbread!

Slow Cooker Apple-Scented Venison Roast

1 tablespoon olive oil

3 pounds boneless venison roast

1 large apple, cored and quartered

2 small onions, sliced

4 cloves crushed garlic

1 cup boiling water

1 cube beef bouillon

Spray your slow cooker with olive oil spray. Place the venison roast inside, and cover with apple, onions, and garlic. Cook on Low for 6 to 8 hours until the roast is tender. After the roast is done, remove it from the slow cooker, throw away the apple. Mix the water and bouillon into the slow cooker until the bouillon has dissolved.  You can serve this as a delicious sauce with the roast.

 

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2 thoughts on “Fighting hypothyroidism? 101 fantastic slow cooker cookbook recipes!

  1. Pingback: Help Fight a Sluggish Thyroid | thehypothyroidismchick

  2. Pingback: Vaginas ARE Magical | thehypothyroidismchick

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