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Slow Cooker Shredded Beef – Three Ways {Paleo, Gluten-free}
We have fully entered the season of busy. Easy weeknight meals are one of the things you guys ask for most, and this is also the struggle I see with many of my nutrition clients, simple, approchable meals for the busy work week. So, today I am sharing one of my favorite, simple slow cooker recipes, that comes with 3 different variations, so you won’t get bored. You could literally make this dish every single week as part of your meal planning and mix it up a million different ways.
My favorite thing about each of these recipes are the many varying ways to serve it up:
- lettuce wrapped
- on a salad
- over cauliflower rice (or traditional grains, like quinoa or millet)
- over zucchini noodles
- in any kind of veggie bowl
- filling for tacos, fajitas, burritos or enchiladas with your favorite tortillas
- sandwich
- filling an omelette
- nachos
- add to soups or stews
- stirred into a scramble or frittata
- add to fried rice or fried cauliflower rice
- over ramen noodles
- just spooned straight into your face!
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Buffalo Chicken Sweet Potato Sliders
I would be a liar if I said I never craved junk food. The foods from days of yore, before I knew better, before my health declined, before I gained weight. Thankfully logic and common sense (and the threat of a super unhappy gut) keeps me from running out and eating the junkiest junk foods ever created, but this doesn’t mean that now and again I don’t think of it. Every so often I find myself fondly dreaming of those foods I used to indulge in.
The good news is, from these random cravings oftentimes I am inspired to create a healthier version of those old dishes.
Around here I find myself far more inclined to create dishes using seasonal produce. I want to inspire you to get creative, to find ways to introduce more healthy vegetables and fruit, to possibly look to foods you wouldn’t otherwise, inspiring meals you maybe wouldn’t have thought of. Nothing makes me happier. But on the rare occasions I recreate these old foods, I feel like it’s just as important to share these. If I am craving these flavors, surely I am not alone.
I grew up in Buffalo, NY. Special occasions, birthdays, graduations, Christmas eve, even visits to the hospitals, funerals, and the like – these are often celebrated (or not) with pizza and wings. It’s a Buffalo staple. It’s been a long time since I could just bust into the box of sheet pizza and go to town. Buffalo wings, oftentimes are likely gluten-free, but sometimes breaded or coatedthey are also just so loaded with grease, tons of butter (or butter-like flavor) and who knows what else. Beyond that, chicken fingers, which used to be my junk food jam, those are just as bad, if not worse. Oh by the way, speaking of foods I will never, ever, eat again, if you haven’t had a chicken finger sub in Buffalo, you haven’t lived.
