This year I have decided to take control of winter rather than letting winter take control of me. I think it's working. This past weekend we had a day where the temperature spiked above zero. Okay, so it was 1 degree above zero, but last year in mid-January we had temperatures dipping blow -50 celcius. This time of year I used to go into hibernation mode where I tell people to wake me up when winter is over.
This week's slow cooker recipe feature is Moroccan Beef. It only has four ingredients, and was very simple to prepare. Don't tell your family though because the taste will have them thinking you slaved all day for this meal.
The author Maria Emmerich from mariamindbodyhealth.com has a great testimony. She is proof that calories in vs. calories out is not always the best way to be healthy. What we put into our body is meant to fuel us not make us sick. If your body is not functioning properly, before taking something designed to mask the symptoms, question what you are eating as it might be the root of the problem.
Slow Cooker Moroccan Beef
1/2 cup sliced onion
2 lb grass fed beef roast
2-4 TBS organic garam masala spices
1 tsp Celtic sea salt
Slice the onion into thin strips. Place into a slow cooker. Place the beef roast into the cooker on top of the onions. Add the spices and salt. Cook on low heat for 8 hours. Shred with a fork and cook on lowest setting for another 2 hours for the spices to infuse the beef. Serve over Miracle Rice, Cauliflower Rice or in a “Healthified” tortilla! Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Beef with Rice = 378 calories, 9.8g fat, 32g protein, 38g carbs, 0.7g fiber (37.3 effective carbs)
Grass Fed Beef = 209 calories, 9.5g fat, 30.4g protein, 0.7g carbs, 0 fiber (0.7 effective carbs)