As the school year approaches and things start to get busy again I am trying to shift my focus onto making meals that are low maintenance but still yummy and nourishing. We all love the AIP flatbreads or the perfectly golden roasted chicken with farmer’s market veggies but I’m sure a lot of you busy parents out there know that when the school year hits and there are extra curricular activities, meetings, and late nights at work convenience and speed is key when it comes to dinner.

I love my slow cooker for this. It’s the closest I can get to having someone else cook for me most nights. This recipe is somewhat asian inspired, but it doesn’t have a super strong flavor like you would get with soy sauce. If you have coconut aminos they would be a delicious addition to this dish, but I am far too cheap to buy coconut aminos most of the time.

This would also be a good dish to batch cook and take as a lunch or save for leftovers.

How do you handle meals on busy weeknights?

Slow Cooker Beef and Broccoli (AIP/Paleo)

Ingredients:

1.5 lb flank steak cut into thin sliced

1 cup beef broth

1 TBS minced garlic

4 TBS balsamic vinegar

4 tsp black strap molasses

1/8 tsp ground ginger

1 tsp salt

4 cups of broccoli florets

Directions:

Combine all of your ingredients except the broccoli into a large slow cooker and cook on low for 5-6 hours or on high for 3-5. About 30 minutes before eating add in your broccoli, cover and cook on high. Serve and enjoy.