Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (37 page)

Tofu Curry

Ingredients

• 7 oz. tofu,
  
• 1 cup chopped mushrooms,
  
• 1 cup coconut milk,
  
• 3 tbsp. coconut oil,
  
• 2 tbsp. green curry paste,
  
• some fresh green chilies,
  
• 2 garlic cloves,
  
• ¼ cup fresh basil,
  
• ¼ tbsp. brown sugar,
  
• salt, pepper
  

Let’s Cook:

1. Start by cutting/slicing/mincing the mushrooms, garlic and tofu in smaller pieces.
   
2. Add all ingredients to the slow cooker. Stir well to incorporate everything.
   
3. Cover and cook on low for 5 hours.
   

Veggie Stew

Ingredients

• 3 cups cauliflower (cut into large chunks),
  
• 2 onions,
  
• 2 cups baby carrots,
  
• 2 garlic cloves,
  
• 1 cup diced mushrooms,
  
• 2 celery stalks,
  
• 3 tbsp. soy sauce,
  
• ¼ tbsp. thyme,
  
• 2 cups water,
  
• salt, pepper
  

Let’s Cook:

1. After preparing all the vegetables, simply add them all in the slow cooker.
   
2. Continue by adding the sauce and water, season and stir carefully.
   
3. Cover and cook on low for 9 hours.
   

Slow Cooker Veggie Frittata

Ingredients

• 4 eggs + 1 more egg white,
  
• 2 large onions (diced),
  
• 1 cup chopped spinach,
  
• 1 large tomato (diced),
  
• 1 tbsp. olive oil,
  
• 1 cup mozzarella cheese salt,
  
• pepper
  

Let’s Cook:

1. Blend all ingredients in a large bowl until all of them have been incorporated.
   
2. Coat the bottom of the slow cooker with oil.
   
3. Place the mixture in the cooker. Top with a new layer of cheese.
   
4. Cover and cook on low for about 1 hour.
   

Corn Kernel Chowder

Ingredients

• 12 oz corn kernels,
  
• 1 cup yellow split peas,
  
• 4 oz dried green chilies,
  
• 14 oz veggie broth,
  
• ½ cup roasted peppers
  
• , ½ cup cream cheese ½ tsp thyme,
  
• ½ tsp oregano,
  
• 1 tsp cumin,
  
• 1 cup water
  
• salt
  

Let’s Cook:

1. Put in the slow cooker corn, split peas, broth, corn, chilies, oregano, thyme, cumin and pepper.
   
2. Cover and cook for 6 hours on high.
   
3. Remove cover and scoop 2 cups of the soup into a blender.
   
4. Pulse until smooth.
   
5. Pour mixture back into the slow cooker.
   
6. Add cheese and stir
   
7. Cover and cook again for 5 minutes. Serve
   

Lentils and Rice

Ingredients

• 2 cups lentils,
  
• 3 cloves garlic,
  
• 1 onion chopped,
  
• 5 cups veggie broth,
  
• 1 tsp old bay seasoning,
  
• ¼ cup olive oil,
  
• 1 cup wild rice,
  
• salt, pepper
  

Let’s Cook:

1. Put into the slow cooker all ingredients except the seasoning.
   
2. Cover and cook for 3 hours on low.
   
3. Remove the cover and sprinkle the seasoning.
   
4. Cover and cook again for 5 minutes. 5. Serve