I want to share one of my favorite recipes.  It is for a Mexican Shredded Beef that I make in a crockpot and then portion and freeze for quick easy meals.  It is a staple in my house and I absolutely love the versatility of it.  You can use it as it is, place over a bed of lettuce, use it for burritos, etc.  This is a great way to use the clean eating methods, especially if you use grass-fed beef and organic products. 

Mexican Shredded Beef:
Beef roast, any size–I used about a 3# for this and this one was an eye of round with ALL fat trimmed off, place in crockpot with 16oz salsa (homemade if possible) 4oz green chilis, about 4 carrots cleaned and cut into 1″ sizes, about 4 stalks celery cut into 1” sizes, 1/2 diced onion or 1-2 TBL dried onions, 2TBL ground mustard, and 2tsp black pepper. Cook on low for 10 hours. Pull beef out and shred with forks, add remaining mixture over top and mix in. Depending on how your crockpot cooks, you might need to add more salsa for liquid.
Steamed Spaghetti Squash: Cut squash in half and remove seeds, cover each side with saran wrap (or you can put a plate cover on it), place in microwave for about 8 minutes. Test with fork to see if soft and then remove squash from skin with forks. You can add 2 TBL Parmesan cheese and 1 TBL parsley for flavor.
Sliced Sweet Potatoes: Peel and slice sweet potatoes, fry in saute pan with 1-2 TBL coconut oil until desired tenderness.
Portion beef using “red” 21-Day fix containers and freeze for later meals making this meal even easier to complete.
Enjoy!