Begin by lightly spraying your crockpot with cooking spray or lining it with a slow cooker liner for easier cleanup.

Layer the ingredients in this order: Place cubed sweet potatoes and carrots at the bottom, add trimmed green beans, sprinkle uncooked brown rice evenly, add the ground beef on top, breaking it into chunks, pour water around the edges.

Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours. The rice should be tender and beef fully cooked.

During the last 30 minutes of cooking, stir in the coconut oil and calcium powder.

Once finished, let cool completely before portioning. The mixture should be thick but moist.

Remove excess fat from chicken thighs and cut into 1-inch pieces.

Layer in your crockpot: Butternut squash and carrots on bottom, add rice and chicken pieces, scatter peas, pour bone broth over everything.

Cook on LOW for 7-8 hours or HIGH for 5-6 hours until chicken is tender and rice is fully cooked.

Add diced apple in the last hour of cooking.

When finished, shred chicken pieces with two forks and stir in fish oil.

Rinse quinoa thoroughly under cold water before adding to crockpot.

Layer ingredients: Sweet potatoes and zucchini on bottom, sprinkle quinoa, add ground turkey on top, breaking into chunks, pour water around edges.

Cook on LOW for 6-7 hours or HIGH for 4-5 hours.

Add fresh spinach during the last 30 minutes of cooking.

Stir in calcium powder and olive oil once cooking is complete.