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PALEO SLOW COOKER VEAL ROAST

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paleo slow cook veal roast

There’s nothing cozier than a slow-cooked meal and this paleo slow cooker veal roast brings all the flavor of Fall and Winter. I love making this recipe because it requires minimum effort, and the slow cooker does all the work really.

You can prepare this in the morning, and eat it for lunch or you can prepare it at noon for dinner. You decide when your food will be ready with this dish because you’ll set the time when it will be ready. It’s like having a personal chef, kind of… 😄

For the ingredients

Veal roast: I used a veal roast because it was the only roast I could find the day I wanted to make this dish. You can use any roast for this recipe. Beef, lamb, or pork would be recommended.

Coconut aminos:  I use coconut aminos to add some extra soy sauce-like flavor to this recipe and to replace the Worchester sauce.

Beef Broth: Besides the coconut aminos for flavor, I also added beef broth. This gives the veal roast a nice taste and extra nutrients. You can use any broth of your liking if you don’t have beef broth available.

Tapioca starch: To make sure, the veal didn’t have a watery sauce, I added some tapioca starch which I mixed with some water before I added it to the pot, to prevent clotting. Adding in this mixture created a nice thick sauce.

Spices: I kept it very basic in this recipe when it comes to the spices. Just salt and black pepper are what I used. Because this is a slow cooking recipe, the added carrots, onions and garlic bring out the best taste.

Disclaimer: This post contains affiliate links that help keep this content free.

paleo slow cook veal roast

PALEO SLOW COOKER VEAL ROAST

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Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Main Course
Keyword: dairy free, paleo
Servings: 4 servings
Calories: 422kcal

Ingredients

Instructions

  • Add a the coconut oil to the slow cooker and turn it on to 5 hours on high.
  • Peel the carrots and cut them in half. Peel the shallot onions and add both to the slow cooker together with the garlic.
  • Season the veal roast with salt and pepper, and add it to the slow cooker.
  • In a small bowl, mix the tapioca starch with the water and add it to the slow cooker.
  • Add the coconut aminos and beef broth on top of the veal. Close the slow cooker pot and let it cook.
  • When the veal is ready shred it with a fork and mix with the other ingredients.

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 21.5g | Protein: 46.5g | Fat: 17.5g | Fiber: 2g
Tried this recipe?Let us know how it was!

Combine this recipe with some mashed cauliflower, paleo apple sauce, paleo red cabbage, or any of your favorite paleo sides.

paleo slow cook veal roast

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dinner

PALEO RED CABBAGE WITH APPLE

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Paleo red cabbage with apples

This paleo red cabbage with apple recipe is one of my seasonal favorites. I used to have it when I was a kid, and it pairs great with meat such a meatloaf or, as the traditional Belgians eat it, with sausage. This recipe is pretty easy to make, and you don’t need a whole array of ingredients and spices. Just six ingredients, to be specific.

Red cabbage is a nutritious vegetable high in vitamin C, which supports the immune system. And it’s also high in antioxidants which are great to fight off the free radicals our body is exposed to every day from our modern environment.

You can eat this vegetable raw in a salad or even fermented. But to keep it a little less boring, I like to eat it cooked.

For the ingredients

Red cabbage: In this recipe, I used a medium-sized organic red cabbage head.

Red apples: I used organic Jonagold apples. But you can use any other type of red apple you prefer.

Coconut oil: For the coconut oil, I used organic, extra virgin to sear the cabbage and apples before adding in the other ingredients.

Coconut sugar: To give this red cabbage a pleasant sweet taste, I added some coconut sugar. If you want to use another paleo-friendly sweetener, you can also use maple syrup, honey, molasses, or stevia. Make sure to taste after you add some sweetener to decide if you need more or less.

Vinegar: To prevent the red cabbage from losing its beautiful purple color, I added some distilled vinegar.

Water: To prevent the red cabbage from burning to the pot, I added one cup of water. You can choose to add more or less. The water will vaporize the longer you cook the cabbage.

Disclaimer: This post contains affiliate links that help keep this content free.

Paleo red cabbage with apples

PALEO RED CABBAGE WITH APPLES

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Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Side Dish
Cuisine: European
Keyword: dairyfree, glutenfree, paleofriendly
Servings: 6 servings
Calories: 140kcal

Ingredients

Instructions

  • Remove the outer leaves from the red cabbage. Cut in half and then cut into slices. Set aside.
  • Peel the apples, cut out the core and cut into small squares. Set aside.
  • In a large pot, melt the coconut oil on medium- high heat. Add the cut red cabbage and apples. Let is sear for about a minute.
  • Lower down the heat, add the coconut sugar, vinegar and water and let simmer for 40-50 minutes until soft. Stir inbetween.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4.6g | Fiber: 5g
Tried this recipe?Let us know how it was!
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dessert

PALEO NUTELLA ICE CREAM

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paleo nutella ice cream

This paleo Nutella ice cream is so delicious and creamy you’ll enjoy a nice scoop of ice cream without the unnecessary, unhealthy additives because this recipe is made with only natural ingredients.

My 4-year-old daughter loves anything made out of chocolate, and I was thinking about making dairy-free ice cream but with a twist of hazelnut flavor in it. With just six simple ingredients, you can make a delicious bowl of joy. I could name this recipe paleo chocolate hazelnut ice cream, but it reminded me of that famous Nutella flavor once I tasted it. So that’s how this Nutella ice cream came into existence.

This ice cream is dairy-free, paleo-friendly, and full of flavor.

For the ingredients:

The creamer: To make this ice cream dairy-free, I used coconut cream instead of heavy cream. In combination with the other ingredients, this ice cream doesn’t taste like coconut at all.

Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.

Hazelnut butter: I used hazelnut butter to give this recipe its signature Nutella flavor. When choosing a nut butter, always check the ingredient list to ensure the only ingredient is the specific nut. For hazelnut butter, only hazelnuts should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body.

Maple Syrup: I used maple syrup as a sweetener in this ice cream recipe. A quick tip on buying maple syrup: the darker, the more mineral content it has and the more health benefits you’ll get from eating it. Previously there was a grading system for maple syrup A-D (D was the purest form). All maple syrup is an A grade, so the best way to decide which one will benefit you most is to check the color.

To add in extra flavor: When I started preparing this recipe, I used the first four listed ingredients, but after I tasted it, I felt like something was missing. When I added in some vanilla extract and salt, it made all the difference in taste. So I would definitely include these in making this recipe.

Disclaimer: This post contains affiliate links that help keep this content free.

Tips on how to make and store this paleo nutella ice cream

When you prepare this ice cream in an ice cream maker, you can transfer it to a freezer container and store it in the freezer. Let the ice cream sit on the counter 15-20 minutes before eating so it can thaw.

If you don’t have an ice cream machine, you can still make this ice cream. However, instead of transferring the prepared mixture into an ice cream maker, you’ll transfer the mixture into a freezer container that is already frozen in advance. Once you transfer the mixture, you will churn the ice cream with a spoon or spatula, 45 minutes after placing it in the freezer and then every 30 minutes.

When you make homemade ice cream, there’s always a change of the ice cream crystalizing. Therefore, it’s essential to store the ice cream in a closed-off container to prevent this. You can also add some MCT oil to the mixture, which also helps keep the ice cream soft.

PALEO NUTELLA ICE CREAM RECIPE

paleo nutella ice cream

PALEO NUTELLA ICE CREAM

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Prep Time: 10 minutes
Resting time: 1 hour
Course: Dessert
Keyword: dairy free, glutenfree, paleo
Servings: 14 scoops

Ingredients

Instructions

  • In a medium-sized pot, add the coconut cream, raw cacao powder, and hazelnut butter and heat the mixture for 5-10 minutes to medium-sized heat until you have chocolate milk-like liquid.
  • Pour the mixture in separate a large bowl, add the maple syrup, vanilla extract and salt and let it cool to room temperate.
  • Once the mixture is cooled off, you can use an ice cream maker to make the ice cream. If you don’t have an ice cream maker, you can pour the mixture in an already frozen empty freezer container, place it in the freezer, and churn the mixture with a spoon after 45 minutes and every 30 minutes after.
Tried this recipe?Let us know how it was!

NUTRITION

1 serving: 1 scoop | Calories: 138 kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 19g | Fiber: 0g

Have you tried this recipe? I’d love to know what you think by leaving me a comment.

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dinner

PALEO APPLE SAUCE

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paleo apple sauce

This home made paleo apple sauce is so delicious you’ll never want to buy a canned one again! Plus, it’s so easy to prepare with a minimum amount of ingredients.

Apple sauce is one of my kiddo’s favourite, and honestly mine too. I grew up with this. I’m Belgian, and here we combine this with meat such as chicken, meat stew or meatloaf. This may sound weird, it definitely was to my husband (who is Cuban) and never heard or seen of this in his life. So maybe you’ll want to try that European custom.

I usually have this apple sauce on days I’m increasing my carb intake and it works as a great side dish.

For the ingredients

The apples: I used fresh apples from my local grocery store. I’m making this recipe in September, which is the best time to buy and eat apples. Yay, Fall vibes!

The sweetener: I used a tablespoon of coconut sugar to sweeten up the apple sauce a little bit, because the apples I bought were rather on the sour side. If you don’t have coconut sugar, you can also use a tablespoon of maple syrup or honey. But you can easily leave this out if you don’t want to add in any extra sugar.

The cooking oil: I used extra virgin coconut oil, to cook the apples with.

Want to add in some extra ‘Fall Spices’? You can add in some cinnamon, which also pairs great with apples.

PALEO APPLE SAUCE RECIPE

4 servings

INGREDIENTS

– 8 medium sized red apples
– 1 tablespoon coconut sugar
– 1 tablespoon coconut oil
– 1 cup water

INSTRUCTIONS

  1. Start by peeling the apples and cut them into smal pieces.
  2. Add 1 tablespoon of coconut oil to a medium sized pot on medium to high heat.
  3. Once the oil is melted, add the cut apple. Let is cook for about 1-2 minutes and add half of the water and the coconut sugar.
  4. Lower the heat and let is simmer until the apple pieces start to ‘melt’.
  5. Once the apple pieces are fully cooked, mix everything with an immersion blender (or blend in a blender).

Disclaimer: This post contains affiliate links which helps keep this content free.

NUTRITION

Serving: 1/2 cup | Calories: 231 kcal | Carbohydrates: 53g | Protein: 1g | Fat: 4g | Fiber: 9g

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