Slow-cooked Paleo Cuban Pork

In an effort to be both more frugal and adventurous in my cooking I have been searching for ways to cook a pork shoulder. At $7 kg, it is just such great value for money. This recipe from Bellyfull hit the spot! Slow Cooked Cuban Pork

I made this slow cooked pork yesterday and served in with a tomato, corn, black bean, lime and coriander salsa as well as rice and avocado.

Tonight we roasted some sweet potato and served it up simply with diced tomato with coriander and lime.

This would be great for a crowd.


Apricot Chicken – Paleo style

I had my Japanese study tonight so wanted something easy for dinner, something requiring minimal chopping that could be chucked in the slow cooker without having to brown the meat or any other faffy measures 🙂 I never brown the meat before adding to the slow cooker. I’m sure it looks better but I am using the slow cooker for speed and convenience – not to impress! Lol.

Apricot chicken used to be an old standby, I mean, what could be easier than chicken, a packet of French onion soup and a tin of apricot nectar. Except of course all the nasties in the packet soup mix! This is my Paleo version, it’s a bit spicier than the original but it was really tasty nonetheless.


. 750 g – 1 kg chicken breast, sliced
. 1 400 ml tin apricot nectar
. 1 400 ml tin apricot halves in juice (not syrup)
. 1 tbspn ground coriander
. 1 tbspn ground cumin
. 2 tbspn onion powder
. 1 tspn garlic powder
. 1 tspn ground cinnamon
. 1 tspn ground ginger
. salt and pepper, to taste
. 1 tspn arrowroot (or thickener of choice)
. sliced zucchini, optional


1. Add chicken breast and spices to slow cooker and mix to cover chicken well
2. Add apricot nectar and set slow cooker to High for 3 hours
3. Add the tin of apricot halves with juice to the slow cooker along with the arrowroot that has been dissolved in a tablespoon of water and any veggies (if using). Cook for a further hour or until vegetables are tender

This was great served over a bed of cauliflower puree. I fed this paleo dinner to the 2 and 4 year old and there were no complaints – always a good sign!


Super Easy Paleo Tomato and Sausage Slow Cooker / Crockpot Recipe


With the weather getting super chilly, there is nothing quite like a comforting, slow-cooked nourishing meal to warm the soul.

This recipe is one of my all time favourite winter warmers. As a mum to two small children which means precious spare time to prepare a meal is scarce, I really look to my slow cooker to save the day! I particularly go for recipes where the meat does NOT require browning before assembling the ingredients in the pot. I definately don’t have time for that!


. 8 quality pork sausages
. 1 large onion, sliced
. 1 large zucchini, thickly sliced
. 1 cup mushrooms, sliced
. 1 400 g tin diced tomatoes
. 2 tbspn tomato paste
. 1 tbspn seeded mustard
. 1 tspn smoked paprika


1. Place the onions, zucchini and mushrooms in slow cooker.
2. Layer sausages on top of vegetables.
3. Mix diced tomatoes, tomato paste, mustard and paprika together and pour over sausages.
4. Cook on high for 4 hours.

This is pretty much the easiest slow cooker meal in my repertoire. Super quick, super economical and super cheap! It is delicious served with sweet potato mash or cauliflower purée.

Bon appetite!

Honey Dijon Creamy Chicken and Veg Crockpot / Slow cooker Recipe

I was searching the internet for a creamy chicken casserole that could be ‘ primal – ized’ and having very poor luck. Most of the recipes I chanced upon (thank you Pinterest!) called for a tin or two of some revolting, overly processed condensed soup. Have you ever read the ingredient list on the back of one of those cans? I’m trying to limit the amount of junk I put in my body so this was not going to do!

This is what I came up with from the scant ingredients from my fridge and I’m pretty happy with how it turned out! Even my poor old hubby who really prefers a steak, pork chop, hunk of flesh loved it!

~ 2 large skinless chicken breasts, sliced
~ 1 large zucchini, sliced
~ 2 large carrots, cut into rounds,
~ 250 g mushrooms, sliced
~ 1 large onion, thinly sliced
~ 1 1/2 cups chicken stock
~ 1 tbsp dried thyme
~ 250 ml sour cream
~ 2 tbsp honey
~ 3 tbsp Dijon mustard
~ 1 1/2 tbsp arrowroot / tapioca starch

Place first 7 ingredients in slow cooker on high 3 – 4 hours. When cooked mix sauce ingredients and add to slow cooker. When sauce is thickened you are ready to serve.

This was really delicious !