Lactic Acid: The Power of the BURN!
The ‘BURN’... both masochistically loved and hated at the same time. We’ve all felt it. We’ve all heard varying opinions ...
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Chelation & Why It’s Important for Mineral Supplementation
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Easy Roasted Vegetables
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Beef, Vegetable, Barley Soup (slow cooker)
Servings: 6 (1 1/2 cups each)
Prep Time: 20 mins
Cook Time: 8 hours 30 mins
INGREDIENTS
- 1 1/2 lb beef stew meat
- 1/2 cup chopped onion
- 1/2 cup uncooked medium barley
- 2 cans (14oz each) beef broth
- 1 cup water
- 1 tsp dried thyme leaves
- 1 tsp dried marjoram leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups of mixed vegetables
DIRECTIONS
- cut beef into bite-size pieces. In 3 1/2 to 4-quart slow cooker, mix all ingredients except the mixed vegetables
- cover, cook on low heat setting for 8 to 10 hours
- add mixed vegetables. Increase heat setting to high. Cover and cook for 20 to 30 mins or until vegetables are crisp tender.
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Calories (per serving): 326 / Protein: 28g / Carbs: 22g / Fat: 14g
