When working with clients to implement a new health protocol, one area where clients struggle the most is with a change in diet. For many It can be very challenging to learn how to eat differently. For those who have tested positive for food intolerances, giving up foods they’ve enjoyed throughout their life can be even more of a struggle…especially if it was a food that they really loved. To complicate matters further, many people aren’t used to having to cook regularly, and are faced with getting used to having to spend more time in the kitchen.┬áThat is why it is so important as practitioners, to give them some tips and tricks to make the transition easier!

When it comes to changing diet, it is important to help clients discover recipes that are simple to make, and yet are nutrient rich and help to provide their bodies with good macro and micronutrients that will help them begin to recover their health. They do not need to spend hours each day in the kitchen in order to eat how they should for their body!

The slow cooker is a great tool for clients to have on hand. There are many healthy and delicious meals that only require around 10 minutes to prepare. Meals like this slow cooker butternut squash beef stew only require time to chop a few vegetables. Then just throw them in the slow cooker, turn it on and let it cook all day! If they don’t want to cook all day, make a larger batch and freeze the extra in portions big enough for one meal. Then all they have to do is thaw and reheat!

This recipe is very versatile and it has some good options for those who are paleo or who are protein types and need lower amounts of carbohydrates. This recipe is naturally gluten and grain free. You can easily make it paleo by using either sweet potato or cauliflower in place of the white potatoes.

Share this with the clients who need some good recipe ideas!

Slow Cooker Butternut Squash Beef Stew

Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4


  • 1 lb beef stew meat
  • 4 cups butternut squash cut into 1 inch cubes
  • 2 lg carrots sliced
  • 1 cup diced white or sweet potatoes or chopped cauliflower
  • 1 med onion chopped
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1/2 tsp rosemary
  • 1 tsp sea salt
  • 1 tbsp arrowroot powder


  1. Place all ingredients except arrowroot power into the slow cooker.

  2. Cook on low for 8-9 hours or high for 5-6 hours.

  3. When done, remove bay leaf.

  4. Mix arrowroot powder with small amount of water and add to stew. 

  5. Mix thoroughly. Stew will thicken within 5 minutes.



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