Utilizing your Slow Cooker When Detoxing

 NOT what you expected from a detox, is it?

As most of you know from our previous Blog, we as a clinic and clientele are beginning our Spring Detox under the guidance of our naturopathic doctor Dr. Jessica. 

As Dr. Jessica mentioned some people can not only be a little overwhelmed with the aspect of a detox (have no fear: our entire staff has gone on this journey and took our husbands with us!) but also the unfortunate stereotype that "I'll only chew on lettuce and be hungry all the time". So NOT true and here's just one of many recipes that proves that.

We hear a lot of people say they'd love to try a detox but with busy schedules, families, errands, life etc... there's just no time to food prep or cook. Well, even the prep method of this recipe proves that wrong: you can use your slow cooker! Easy. Easy. Easy! The bonus is that you cook once and can get 2-3 meals saving even more time. 

I love my slow cooker and there's just something so satisfying and filling about a slow cooked, juicy meat dish that took no time to prepare and less time to eat. Try this recipe from the Whole30 Slow Cooking  website and it will completely change your mind about what a detox or eating healthy can be! Another great thing? Using your slow cooker with these 'summer flavours' is a great substitute on a hot, humid day when standing over the blazing BBQ is just not an option.

Slow Cooker Apple Cider Pulled Pork 

 

              Sweet Spice Rub                                              

                     1 Tbsp sea salt

                     1 1/2 tsp smoked paprika

                     1 1/2 tsp garlic powder

                     1/2 tsp chili powder

                     1/2 tsp ground ginger

                     1/2 tsp fresh ground pepper

       Ingredients

      One 4-5 pound boneless pork butt

      

      1 large sweet onion, peeled and    

      sliced

      

      1 1/2 cups unsweetened apple      

      cider

Instructions

Combine all of the spice rub ingredients in a small bowl. Sprinkle the rub evenly along the sides and top of the pork roast.

Add the onion slices to the bottom of a six quart slow cooker. 

Place the seasoned pork roast on top of the onions. Then add the apple cider. (If roast is too large, you may wish to cut it in half and place the halves side by side in the slow cooker.)

Cover and cook on high for approx. 7-8 hours or low for 8-10 hours, until the meat is tender enough to be easily shredded with a fork.

Turn off the slow cooker once the roast is done. Carefully transfer the pork to a large platter and allow it to rest for a few minutes.

Pour the cooking liquid through a fine-mesh strainer into a large bowl. Place one cup of the liquid back in the slow cooker; discard the remaining liquid and onion.

Shred the pork using two forks. Then return to the slow cooker. Toss well with the reserved cooking liquid. Season to taste with additional sea salt and pepper if desired.

Serve the pork with your favourite Whole30-compliant coleslaw (like this one from The Healthy Foodie) and a side of sweet mashed potatoes.   

Helpful Hints I've Tried

When using any rub on a meat, it's important to rub a little aggressively to allow it to penetrate the meat itself. Any leftover rub can be sprinkled on the top to utilize all the flavouring.

My palate has never been a fan of salt, and others I have made this for have commented how it can taste 'salty', so I like to decrease the salt in the rub to 1/2 Tbsp. 

Pork can get very dry if in the slow cooker too long so I found that decreasing the cooking times to a standard 5-6 hours on high or 6-8 on low is more than fine. I did this batch on high for 6 hours with no issues. 

If you get an early start and the meal is done before dinner that's great: I found letting it sit on the 'warm' setting for approximately an hour really allows the juices to be reabsorbed. 

Digging In Detox-style

This meal can be enjoyed numerous ways from making a salad absolutely amazing, to Whole30 compliant 'sandwiches'. Ideas on just how you can make many styles of meals from this core recipe can be found here.

Let us know what you think and any tips of your own when you try this satisfying recipe.

Happy cooking!               

When You Must Have COOKIES!

We here at The Coach House like to practice what we preach. Whether it's our recipes, lifestyle choices, or decreasing chemicals in the home, we all take a natural, healthier approach. But come on let's face it: we're human too and sometimes you NEED a treat! And what better way to feel like you're indulging than with cookies?

As pictured above, I recently took in a batch of each of my favourite "better choice for me but feels like a treat" cookies to share with my patients. I'm happy to say that both received rave reviews- barely any were left to take home.

The best part? Both are Paleo diet friendly! Now a lot of people assume that making a better choice i.e. choosing a Paleo diet recipe will entail a lot more work, whether in prep time or in finding those 'new to me' ingredients (that will shortly become a staple in your pantry) but that couldn't be further from the truth. Find out more below as I list the recipes, little tweaks I have tried and where to find these ingredients. 

So fire up your oven and let's get baking!

Carrot Cake Caveman Cookies

This recipe is courtesy of  The Civilized Caveman. I liked this recipe as all the ingredients are very much staples in your fridge and pantry, therefore on hand and easy to whip up a batch when the mood strikes.

These cookies are very filling and tasty but keep in mind they are not a sweet cookie, that fun recipe is to follow :)

2 cups mini carrots
2 cups almonds
1 cup shredded coconut
1 tsp nutmeg
2 tsp vanilla
2 tsp coconut oil
3 eggs

Instructions:

1. Preheat your oven to 350 degrees.
2. Combine all ingredients EXCEPT eggs in food processor, pulse it until all pieces are small but still a little chunky.
3. Combine that mixture with the eggs in a large mixing bowl and mix well.
4. Using your hands, form the mixture into 'patties' and place on a parchment paper lined cookie sheet. The size of the 'patties' are up to you, or you can make them into bars.
5. Bake for approximately 35-40 minutes.

Little Tricks

1. To the average palate, these cookies can be a bit bland, especially when used to the store bought 'sugary' cookies. To add a punch of flavour, I like to add more nutmeg, not only to the recipe itself but also a little sprinkle on top while cookies are cooling. The next time I may add a pinch of ground cloves in keeping with the carrot cake theme.

2. I found it easier to pulse the carrots and almonds a little first, then add the rest of the ingredients to finish the mixing process.

3. These cookies actually taste better the next day! They can be a little dry when first cooked/right out of the oven but waiting until later in the day or next day allows the ingredients i.e. carrots to 'settle' and moisturize the cookies, of course when stored in an airtight container.

For the person who has a 'sweet tooth' and craves the sinful flavour of chocolate the next recipe will definitely be up your alley.



Perfect Paleo Chocolate Chip Cookies

The first time I was trying this recipe from Texanerin Baking, I thought "Vegan option, grain-free, gluten-free, dairy free? Great- these will taste horrible!" but OH.MY.GOODNESS! This recipe is absolutely amazing and I can't emphasize this enough: they actually taste yummy like chocolate chip cookies!

 

When looking at the ingredient list most people will be intimidated seeing items like paleo-friendly chocolate chips, almond flour, coconut palm sugar, coconut flour and more. The two thoughts right away are a) Where do I get these ingredients? and b) How much will this cost? 

The answer is simpler than you think: Bulk Barn! This store has all the items you need for a minor extra expense and is one of the 3 places to shop as recommended by our naturopathic doctor, Dr. Jessica (More on how easy and great shopping at Bulk Barn is, is forthcoming in a future Blog by Dr. Jessica). 

1 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons coconut oil OR room temperature unsalted butter 
3/4 cups coconut sugar OR brown sugar
6 tablespoons natural almond butter, room temperature
1 1/2 teaspoons vanilla extract
1 large egg, room temperature (or 1 chia egg for vegan)
1 1/4 cups paleo-friendly semi sweet chocolate chips



Instructions:

1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
2. In a large mixing bowl using a hand mixer (or a stand mixer) beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil it may not come together easily: use your hands to combine and then beat another 20 seconds.
3. Beat in almond butter and vanilla extract on medium until combined. Beat in egg on low until well incorporated. Stir in flour mixture until well combined. Stir in 1 cup of chocolate chips. If you used brown sugar skip to the next step. If you used coconut sugar, refrigerate for 1 hour until dough is firm.
4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
5. Roll the dough into balls and place on prepared cookie sheet. Add the remaining 1/4 cup of chocolate chips on top and sides of the dough balls and press down dough slightly with palm of your hand.
6. Bake for approximately 14 minutes (if using coconut sugar) or 17 minutes (if using brown sugar), OR until the surface and centre of cookies no longer appears wet. They will be very soft but will continue to cook as they sit on cookie sheet.
7. Let cool completely. Store in an airtight container for up to 3 days.

For Paleo: use coconut sugar, coconut oil and paleo-friendly chocolate chips.
For dairy free: use coconut oil and dairy-free chocolate chips.

Little Tricks

1. Make two batches of these at a time because they are SO good they will NOT last! There are no tricks, ingredients or instructions I would change at all- these cookies are that good.

And there you have it, two super tasty and varied recipes for when you need to indulge your taste buds and have a treat. Let us know if you tried these recipes and have any little tricks of your own- we'd love to hear from you!

Happy Baking!