Gluten-Free Slow Cooker Pork Tenderloin Recipe

Gluten-Free Slow Cooker Pork Tenderloin Recipe

Recipe adapted from AllRecipes.com

INGREDIENTS

  • 1 (2 pound) pork tenderloin
  • 2-3 tablespoons dried onion or 1/4 cup diced fresh onion
  • 1 cup water
  • 3/4 cup red wine
  • 3 tablespoons minced garlic
  • 3 tablespoons Braggs Liquid Aminos or gluten-free tamari 
  • Freshly ground black pepper to taste

DIRECTIONS

  1. Place pork tenderloin in a slow cooker/ crock pot.
  2. Add onion, then pour water, wine, and Braggs over the top, turning the pork to coat.
  3. Spread the garlic over the pork, leaving as much on top of the roast during cooking as possible.
  4. Sprinkle with pepper, cover, and cook on high setting for 4-5 hours until meat is tender and falling apart.
  5. Pour some of the cooking liquid on the side to use as au jus OR on top of the pork.
  6. As a side, we roasted red and sweet potatoes in the oven with olive oil and fresh rosemary, yum!

Wonderful flavor, the meat is super tender and delicious! Enjoy!

LesserEvil Organic Popcorn made with Organic Coconut Oil & Himalayan Pink Salt! Only 3 ingredients (love it!) Plus it’s Gluten-free, Non-GMO, & much more! The flavor is definitely coconut oily (which I love!) and salt, very simple and delicious. I bought it at my Costco in Brick, NJ but it looks like you can purchase some of their other products online here

Happy snacking!

Gluten-Free Slow Cooker Coq Au Vin

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Gluten-Free Slow Cooker Coq Au Vin (adapted from The Wheat Belly Diet recipe)

Ingredients
  • 1/2 cup tomato paste
  • 2 tablespoons coconut flour (I assume you can use regular flour or cornstarch here if you wanted to make it gluten-ful)
  • 1 cup dry red wine or chicken broth (we used chicken broth)
  • 1 1/2 teaspoons herbes de Provence (mispronounce this, it’s fun)
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 3 pounds boneless, skinless chicken thighs (we used chicken breasts)
  • 1/2 pound frozen pearl onions, thawed (we omitted this ingredient)
  • 8 ounces button mushrooms
  • 6 slices bacon, coarsely chopped (mmm…bacon)
  • 2 large cloves garlic, minced

Directions

  1. Coat a 5- to 6-quart slow cooker with cooking spray or olive oil.
  2. In the slow cooker pot, whisk the tomato paste with the coconut flour until the flour dissolves.
  3. Whisk in the wine or broth, herbs, salt, and pepper until smooth.
  4. Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
  5. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
  6. Serve over white rice. 
My husband & I have made this meal twice now in the past month. It has seriously amazing flavor, enjoy!
Gluten-free Chocolate Pudding Pie
RecipeINGREDIENTS
* 1 MI-DEL gluten-free chocolate snap pie crust (I found it a local natural foods store) 
* 1/2 cup sugar, agave nectar or honey (I used organic light agave nectar)
* 1/3 cup unsweetened cocoa powder
* 3 Tbsp. corn starch
* 2 cups milk (I used organic whole milk, I’m sure you could use alternative milks i.e. almond, coconut or soy)
* 2 tsp. vanilla extract
DIRECTIONS1. In a medium bowl, sift then thoroughly mix the cocoa powder and corn starch. 
2. Place the cocoa powder/ corn starch mixture and add the sugar in a medium pot on the stovetop over medium heat, then stir until well mixed.
3. Whisk in the milk and vanilla until thoroughly combined (will take 5-7 minutes). 
4. Remove the mixture from the stove, and allow to cool for 5-10 minutes. Pour mixture into the chocolate pie crust. 
5. Refrigerate for at least 4 hours before serving.Enjoy!

Gluten-free Chocolate Pudding Pie

Recipe

INGREDIENTS

* 1 MI-DEL gluten-free chocolate snap pie crust (I found it a local natural foods store) 

* 1/2 cup sugar, agave nectar or honey (I used organic light agave nectar)

* 1/3 cup unsweetened cocoa powder

* 3 Tbsp. corn starch

* 2 cups milk (I used organic whole milk, I’m sure you could use alternative milks i.e. almond, coconut or soy)

* 2 tsp. vanilla extract


DIRECTIONS

1. In a medium bowl, sift then thoroughly mix the cocoa powder and corn starch. 

2. Place the cocoa powder/ corn starch mixture and add the sugar in a medium pot on the stovetop over medium heat, then stir until well mixed.

3. Whisk in the milk and vanilla until thoroughly combined (will take 5-7 minutes). 

4. Remove the mixture from the stove, and allow to cool for 5-10 minutes. Pour mixture into the chocolate pie crust. 

5. Refrigerate for at least 4 hours before serving.

Enjoy!