Entrées, Food

Rainbow Vegetable Slow-Cooker Pot-Roast

Autoimmune Paleo (AIP)*, Dairy-free, Egg-Free, Gluten-Free, Ketogenic, Paleo

picture of a potroast with onions and carrots

This dish is not only a feast for the palate, but also for the eyes! It features a wide variety of textures and colors and, if you plan it right, this dish will showcase every color of the rainbow (minus blue) making it a fun meal for kids and adults alike.

This recipe is great for busy weeknights or days when you’re feeling lazy and don’t want to cook. All you need to do is spend 15 to 20 minutes of prep work in the morning and come home in the evening to enjoy a hot, satisfying, and healthy meal.


How to Make Rainbow Vegetable Slow-Cooker Pot-Roast


2 lb chuck roast
2 TBS avocado oil
8 rainbow carrots, chopped in 3 inch lengths and quartered
2 bell peppers, chopped
1 red onion, chopped
2 large tomatoes, diced
1 can diced tomatoes
2 limes, juiced
1/4 cup fresh cilantro, chopped
1 TBS apple cider vinegar
2 tsp black pepper
2 tsp powdered garlic
1.5 tsp salt (more to taste)
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried thyme


Place the carrots in your slow cooker.

Add avocado oil to a large skillet on medium-high heat. Cook the roast on all sides until it is golden brown. This should take 8-10 minutes. Then remove the roast and place it on its bed of carrots in the slow cooker.

Saute the onions and peppers until the onions begin to turn translucent, about 4 minutes. Then, them add to the slow cooker.

Add the remaining ingredients and cook on low for 8 hours. When the meat comes apart easily with a fork, it’s ready!

Printable Recipe Card

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rainbow vegetable potroast recipe

Banana-Nut Bread

Dairy-free, Gluten-free, Nut-free*

sliced loaf of banana nut bread

Our family was recently invited over to a short-notice dinner at my dad’s house. Not wanting to show up without a dish to pass, I scanned the kitchen looking for ideas. When I spied some aging bananas on the counter, I decided they would be perfect for a gluten-free banana bread!

This banana bread is a wonderful treat for breakfast (or dessert) because it’s fluffy, it’s moist and it’s generously spiced. To top it off, it’s got way less sugar than your average banana bread so don’t feel too bad if you indulge in an extra slice…or two.

How to Make Gluten-Free Banana-Nut Bread


2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
4 ripe bananas, mashed
1/2 cup sugar
1/2 cup avocado oil
1/2 cup walnut, chopped
1/2 cup dried fruit of choice, such as raisins, cranberries, or chopped figs (optional)


Preheat the oven to 350 degrees F. Grease and flour (1) 9x5x3-inch or (2) 7.5×3.5×2-inch loaf pans.

Combine dry ingredients (minus sugar, nuts, and fruit) in a large mixing bowl.

In a small bowl, stir together eggs,banana, sugar, and oil.

Mix wet ingredients with the dry ingredients until just barely combined. It’s okay if the batter is lumpy.

Stir in walnuts and dried fruit, if applicable.

Pour into loaf pan(s) and bake 55 to 60 mins (for the larger pan) or 40 to 45 minutes (for the two smaller pans). When an inserted toothpick comes out clean, the bread is done!

Tip: Cover with foil in the last 15 minutes if it looks like the top of the bread is getting too brown.

Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

 banana nut bread recipe