Read Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) for Free Online Page B

the skillet to the slow cooker
Add the broccoli
Cover and cook for 5 hours on low
Pour the contents into the serving plate
Drizzle with honey and orange
Serve

Name: Teriyaki Tofu
    Tofu is back, and I am beginning to like it. If you want to learn to like tofu, then I suggest adding ingredients with flavors that you love. This way the tofu absorbs the flavors and makes it more palatable for you. For example, I love teriyaki and with this sauce, you will forget that you are eating tofu.
    Servings
4
Cook Time
6 hours
Calorie Count
76 kcal
Net Carb Count
7 g

    Ingredients:
1 brick tofu
½ cup teriyaki sauce
½ onion
2 tbsp white wine vinegar
½ tsp cloves
½ tsp ginger
½ tsp fennel
½ tsp cinnamon
½ tsp red pepper flakes
1 tbsp Worcestershire sauce
1 tbsp olive oil
    Let’s Get Cooking!
Drain the tofu and cut into bite sized pieces
Put olive oil into a skillet, cook the tofu until brown
Chop onions and add to the slow cooker
Put the remaining ingredients into the slow cooker
Stir until all tofu pieces are coated with the spices
Cover and cook for 6 hours on low
Serve

Name: Chickpea Soup
    It was time to clean up my pantry for items that I am not using. I needed to make space for other low carb food items. I came across a spice rack that I have already forgotten. A friend gave it to me, and I remember planning to use it but never got to it. After a few trial and errors, I found a use for the paprika spices. Trust me, sweet and smoked paprikas make all the difference.
    Servings
8
Cook Time
5 hours
Calorie Count
470 kcal
Net Carb Count
14 g

    Ingredients:
28 oz chickpeas
1 onion, diced
28 oz small tomatoes, diced, keep the juice
5 cups veggie stock
1 cup red lentils
1 tbsp garlic, minced
½ tsp thyme
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp olive oil
Salt and pepper to taste
    Let’s Get Cooking!
Put the olive oil in a skillet, add the onions and cook until translucent
Add smoked paprika, sweet paprika, garlic, thyme, salt and pepper, cook for 2 minutes
Pour the paprika mixture into the slow cooker
Rinse the skillet using 1 cup of the
Stock and pour into the slow cooker
Rinse the chickpeas and add to the slow cooker
Add the lentils and the rest of the stock
Cover and cook for 3 hours on high
Remove the cover and add the tomatoes with the juice
Cover and cook again for another 2 hours on high
Scoop ½ of the liquid into a bowl and pour into a blender
Pulse the blender until the contents are pureed
Pour the puree back into the slow cooker
Serve

Name: Vegetable Curry Soup
    Another favorite that I will definitely recommend is curried powder. It adds that much-needed spice in an otherwise boring veggie soup. Take this starting third week and beyond. The cinnamon in the ingredient list is an option, but I highly recommend it.
    Servings
10
Cook Time
4 hours
Calorie Count
54 kcal
Net Carb Count
8 g

    Ingredients:
1 butternut squash, cubed
1 eggplant, peeled
2 zucchinis, sliced
8 oz tomato sauce
8 oz stewed tomatoes
1 carrot, thinly sliced
1 onion, chopped
3 cloves garlic, minced
2 tbsp curry powder
½ tsp ground cinnamon
½ cup veggie broth
1/3 cup raisins
2 tsp salt
    Let’s Get Cooking!
Put all ingredients into the slow cooker, stir until well combined
Cover and cook for 4 hours on high
Serve
    Cook Time: 4 hrs
    Calorie Count: 54 kcal
    Carb Count: 8 g

Name: Veggie Soup
    First up, this is more than a zucchini soup, the other veggie ingredients in this recipe make it a wholesome soup that will make your tummy and your carb intake very happy. Cook this recipe around the latter days of the challenge, around the third or fourth week. If you are like a mushroom lover like me, I would add substitute one carrots for another cup of mushroom.
    Servings
10
Cook Time
4 hours
Calorie Count
79 kcal
Net Carb Count
10 g

    Ingredients:
1 head cabbage
3 carrots
½ lb zucchini
8 oz mushrooms
8 oz onions
¼ lb green snap beans
5 cups vegetable broth
½ tsp thyme
¼ tbsp. parsley
Salt and pepper to taste
    Let’s Get Cooking!
Put all the ingredients,