Hashimoto’s Crock-pot Recipes

There’s nothing like the aroma of a home-cooked dinner welcoming you at the door. No time to be in the kitchen? The wonderful thing about a crock pot is you have little prep time. You won’t have to stand over a hot stove cooking your food and it’s perfect for those hectic days. We all want that convenience! Do you need foods that promote thyroid health? You can start today healing your body from the inside out. Over 101 wholesome and nourishing Hashimoto’s fighting recipes that will cater to your mind, body and soul. This helpful book will start to guide you in the right direction along with a step by step plan that is clear and doable. It’s not about being skinny, it’s about energy, vitality & feeling good when you look in the mirror.

You will find awesome recipes like-

Wild Rice with Cranberries and Mushrooms

Wild rice has a wonderfully gluten free nutty flavor and is actually considered an edible grass. Has twice as much protein as brown rice, very rich in antioxidants, high fiber content, essential minerals such as phosphorus, zinc, magnesium and folate, Vitamins A, C and E. Wild rice could even turn out to be one of nature’s superfoods. In Chinese medicine wild rice is used as a treatment for diabetes for it might help to reduce insulin resistance.  White button mushrooms can help enhance weight loss and it’s a good source of vitamin D, it has anti-inflammatory benefits, excellent for diabetic’s, helps to protect your liver and kidneys, increases blood flow, helps normalize your cholesterol levels. Mushrooms contain loads of vitamin B2 and vitamin B3 (niacin), just enough to jump start that metabolism.  Dried cranberries has antioxidants and can help reduce inflammation. Sounds like this dish is one of those must-eat for your health! Who knew being healthy can taste so good?


1 1/2 cups uncooked wild rice

1 tablespoon Ghee or coconut oil, melted

¼ teaspoon Celtic sea salt or Pink Himalayan Sea Salt

¼ teaspoon pepper

¼ cup red onion, diced

2 cans (14 ounces each) vegetable broth

½ cup of white button mushrooms, diced

½ cup slivered almonds

1/3 cup dried cranberries


Rinse the wild rice in cold water in a mesh strainer.  Sauté the onions in 1 teaspoon of coconut oil or ghee. Mix all ingredients except almonds and cranberries. Cover with lid and allow to cook on low heat setting 5 hours until wild rice is tender. In ungreased cast iron skillet, heat almonds over medium-low heat 5 to 7 minutes, stirring frequently until they start to brown, once it begins to brown , keep stirring until golden brown and smelling wonderfully fragrant; Stir in almonds and cranberries into rice mixture. Cover and cook on low heat additional 15 minutes. Ladle into bowls and serve.


Turkey Soup

1 1/2 lb. fresh turkey breast, skin on

3-4 cloves garlic, chopped

Half a red onion, finely dived

2 ribs of celery, trimmed and chopped

4 large carrots, sliced (I plan on one carrot per person)

Half a medium-large winter squash, peeled and cubed

Himalayan Sea salt and fresh ground pepper, to taste

Italian style herbs, to taste (basil, rosemary, thyme, marjoram)

1 tablespoon balsamic vinegar

Fresh cold water, as needed

Fresh chopped parsley, for serving

Place turkey breast in the bottom of the slow cooker. Top with chopped garlic, onion, celery, carrots, squash. Season sea salt, pepper and Italian herbs. Add the vinegar. Pour just enough of water over the turkey and veggies until submerged.

Cover and cook on high for 4 hours or low for 8. Take the turkey out of the slow cooker. Remove the piece of skin and discard. Shred the cooked turkey into pieces, using two forks. Add the shredded turkey back to the slow cooker.   Taste to see if you need to adjust the seasonings.


Santa Fe Chicken Chili

1 tablespoon extra-virgin olive oil

1 medium sweet onion, diced

4 cloves garlic, minced

1/2-1 teaspoon ground cumin, to taste

1/4-1 teaspoon ground cayenne or chipotle pepper, to taste

1 sweet potato, peeled, diced

2 15-oz. cans pinto or white beans, rinsed, drained

1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice

8-oz. (1 cup) chopped roasted green chilies- mild or hot

2 cups chicken broth, more if needed

1 tablespoon balsamic or apple cider vinegar

2 heaping cups cooked chicken pieces- diced

Juice of 1 lime, or to taste

Place everything in the slow cooker. Cook 2 hours on high or 4 hours on low.

My Pumpkin Corn Muffins would be a tasty addition.


$11.99 paper back Hashimoto’s Crock-pot Recipes: Added bonus: How I put my Hashimoto’s into Remission



$5.99 Kindle Version




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