The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth About How to Make Nutritious and Delicious Meals that are Ready When You Are

The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth About How to Make Nutritious and Delicious Meals that are Ready When You Are

Jonny Bowden, Jeannette Bessinger

Language: English

Pages: 311

ISBN: 2:00105677

Format: PDF / Kindle (mobi) / ePub

"Jonny and Jeannette have done a wonderful job at marrying healthy, delicious recipes with invaluable (and surprising) nutrition information for each of these hearty slow-cooker recipes."—Alicia Rewega, editor-in-chief of Clean Eating magazine

"These convenient, time-saving dishes are delicious, healthy, and easy from prep to clean up!"—Calvin Hurd, publisher of Total Health Online,

"The 150 Healthiest Slow Cooker Recipes on Earth is a foolproof guide to cooking flavorful, super satisfying one-pot dishes perfect for any budget or diet. You’ll feel good about eating meals made with the most nutrient-packed ingredients out there—and you’ll savor every bite while getting healthier!"—Nicole Brechka, editor of Better Nutrition

"Many people think choosing healthy foods means they won’t taste very good. Jonny and Jeannette prove otherwise. Even people who are eliminating sugar and other sweeteners from their diets can find dozens of simple, scrumptious, nutritious dishes."—Connie Bennett, CHHC, CPC, ACC, author of Sugar Shock! and Beyond Sugar Shock (May 2012, Hay House) and founder of The Sugar Freedom Now Course

Discover how to make mouth-watering, super-healthy, and super-convenient slow-cooked meals! Nationally-known nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., take slow cooking to a whole new level with these easy, nutritious, and deliciously satisfying recipes!

The “clean foods team” of Dr. Jonny and Chef Jeannette use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food “products” used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair. Try the Real Deal Beef Stew with Orange and Clove, the Quick Sesame Teriyaki Low-Carb Lettuce Wraps, the Hot and Hearty Red, White, and Blue Crab Dip, or the Gingered Honey Pears with Cinnamon Sticks. Bon appetit!

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1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper and mix well. Spread the potatoes evenly over the lamb and smooth out. Cover and cook on high for 3 to 4 hours, or on low for 4 to 6 hours, until heated through. Remove the lid for the final 20 to 30 minutes of cooking time to allow for the evaporation of any excess moisture before serving. YIELD: 6 servings PER SERVING: Calories 415.4; Calories From Fat 133.8; Total Fat 20.2 g; Cholesterol 62.2 mg; Sodium 1,169.4 mg; Potassium 562.8 mg;

juice of 2 lemons 1/4 cup (38 g) feta cheese, crumbled Place the celery in the slow cooker and place the chicken on top in one layer. Sprinkle with salt and pepper to taste, then sprinkle with the oregano and basil. Add the tomatoes, garlic, kalamatas, and lemon zest and pour the lemon juice over all. Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the chicken is cooked through but still tender. Top with the feta just before serving. YIELD: 4 servings PER SERVING:

whole roasted pecans (or whole roasted almonds), unsalted 1 teaspoon olive oil 2 or 3 dashes of Worcestershire sauce (use organic to avoid high-fructose corn syrup) 1 1/2 teaspoons chili powder 1/2 teaspoon chipotle pepper, or more to taste 3/4 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/4 teaspoon salt Add the nuts to a 2- to 4-quart (1.9 to 3.8 L) slow cooker. Drizzle with the olive oil and Worcestershire. Evenly sprinkle the spices over all and mix well with a wooden spoon to

editors keep asking me to write about is incredibly healthy foods that most people don’t eat regularly. The thinking is we all know about salmon and blueberries, but what don’t we know about? One food that keeps popping up on those lists is cranberries. They have one of the highest antioxidant ratings (called the ORAC score) and are loaded with phenols (plant chemicals that are known to be highly protective against a wide range of health problems), and research shows that several bioactive

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