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Since 2009, millions of people have transformed their lives with the Whole30. Now, co-creator Melissa Hartwig is making it even easier to achieve Whole30 success with delicious slow cooker recipes that turn ingredients into delicious, hearty meals while you’re out and about. This follow-up to the best-selling The Whole30 Cookbook is packed with 150 recipes designed to get you out of the kitchen fast, so you can enjoy all the benefits of your Whole30-inspired lifestyle. The Whole30 Slow Cooker features delicious, no-fuss dinners that cook while you work; roasts that transform into tacos, salads, and soups, for easy meals throughout the week; and satisfying one-pot meals that make prep and cleanup a breeze. These creative meals use whole-food ingredients found in any supermarket, and as an added bonus, feature recipes and directions for making your meals Instant Pot-friendly!
From the Publisher
A Peek Inside The Whole30 Slow Cooker
Moroccan Spiced Meatball and Greens Stew
Chicken Taco Salad
Indian Spiced Drumsticks and Thighs
Braised Short Ribs with Cauliflower–Sweet Potato Pilaf from The Whole30 Slow Cooker
Serves 4 | Prep: 20 minutes | Slow Cook: 8 hours (low) or 4 hours (high) | Total: 8 hours 30 minutes
The term ‘convenience product’ used to mean something that was highly processed and likely contained preservatives and fake flavor enhancers. But with the move toward clean eating, there are now great convenience products for Whole30-ers, such as the frozen riced cauliflower and sweet potato that serves as the base of the pilaf that accompanies these ribs. Just a few stir-ins—chopped parsley, capers, olive oil, and lemon—give this pure product great flavor.
Ingredients
2 tablespoons dried sage2 tablespoons dried oregano2 teaspoons garlic powder1 teaspoon salt1 teaspoon coarse black pepper8 to 12 bone-in beef short ribs (3 to 4 pounds)3 medium carrots, peeled and sliced diagonally 1⁄2 inch thick
2 medium yellow onions, coarsely chopped4 cloves garlic, crushed1 cup Whole30-compliant tomato juice1 package (12 ounces) frozen riced cauliflower and sweet potatoGrated zest and juice of 1 lemon1⁄4 cup chopped fresh parsley2 teaspoons Whole30-compliant capers, drained2 teaspoons extra-virgin olive oilFresh thyme sprigs
Directions
1. In a small bowl, combine the sage, oregano, garlic powder, salt, and pepper. Rub the ribs with the spice mixture. Place the carrots, onions, garlic, and tomato juice in a 6-quart slow cooker. Add the ribs.
2. Cover and cook on low for 8 hours or on high for 4 hours. Use a slot- ted spoon to transfer the beef and vegetables to a platter; cover to keep warm.
3. Transfer the cooking liquid to a medium saucepan. Skim the fat. Bring the sauce to a boil over medium heat. Reduce the heat and simmer until reduced by half, about 10 minutes.
4. Meanwhile, for the pilaf, prepare the riced cauliflower and sweet potatoes according to the package directions. Stir in the lemon zest and juice, parsley, capers, and olive oil.
5. Drizzle the sauce over the ribs and vegetables and top with fresh thyme. Serve on top of the pilaf.
Instant Pot Variation
Follow the directions of the first two steps using a 6-quart Instant Pot, but leave out the carrots. Lock the lid in place. Select Manual and cook on high pressure for 50 minutes. Use natural release for 5 minutes, then quick release. Remove the ribs from the pot. Add the carrots to the pot. Select Sauté and adjust to Medium.
Simmer until the liquid is reduced by half and the carrots are tender, about 10 minutes. Continue with the last three steps.
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