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Ingredients
\n\u2022\t\u00bd cup balsamic vinegar
\n\u2022\t2 tbsp. coconut sugar, packed
\n\u2022\t2 lbs. Brussels sprouts, trimmed and halved
\n\u2022\t2 tbsp. grapeseed oil
\n\u2022\tKosher salt and freshly ground black pepper
\n\u2022\t2 tbsp. unsalted, grass-fed butter, cut into cubes
\n\u2022\t\u00bc cup freshly grated Parmesan cheese
\nDirections:
\n\u2022\tTo make the balsamic reduction, add balsamic vinegar and coconut sugar to a small saucepan over medium heat.
\n\u2022\tBring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
\n\u2022\tPlace Brussels sprouts into a slow cooker.
\n\u2022\tStir in grapeseed oil and season with salt and pepper, to taste. Top with butter.
\n\u2022\tCover and cook on low heat for 3-4 hours or high for 1-2 hours.
\n\u2022\tServe immediately, drizzled with balsamic reduction and topped with Parmesan.
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Ingredients
\n\u2022\t4 cups water
\n\u2022\t2 cups dry black beans
\n\u2022\t1 cup minced bell pepper
\n\u2022\t3 cloves garlic, minced
\n\u2022\t1 tsp. cumin powder
\n\u2022\t\u00bd tsp. chili powder
\n\u2022\t\u00bc tsp. onion powder
\n\u2022\tsalt, to taste
\nDirections
\n\u2022\tAdd all the ingredients except for the salt and cook on low for 7 to 9 hours (or about 4 hours on high).
\n\u2022\tBefore serving add salt to taste and mash some of the beans with the back of a wooden spoon to create that refried bean texture.
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Ingredients
\n\u2022 3 pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
\n\u2022 6 cloves garlic, halved
\n\u2022 1 bay leaf
\n\u2022 2 14 ounce can seasoned chicken broth with roasted garlic
\n\u2022 1 cup almond milk (or milk of your choice)
\n\u2022 1\/4 cup grass-fed butter
\n\u2022 1 teaspoon salt
\n\u2022 Freshly ground black pepper
\nDirections
\n\u2022 In a 3-1\/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
\n\u2022 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
\n\u2022 Drain potatoes in a colander over a bowl to catch the cooking liquid.
\n\u2022 Remove and discard bay leaf. Return potatoes to slow cooker.
\n\u2022 Mash potatoes with a potato masher.
\n\u2022 In a small saucepan, heat milk and butter until steaming and butter almost melts.
\n\u2022 Add milk mixture, salt, and enough of the reserved cooking liquid to potatoes to reach desired consistency.
\n\u2022 To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper.
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