My stomach is screwed up. Consuming beef sticks and trail mix all day Wednesday and all day Saturday did not make my stomach happy. I just need to not purchase nuts when I’m traveling. I eat them, they don’t fill me up, so then I eat more. Then I just get fat. Stupid.

I traveled to Boston last week. Sad to say I didn’t get to see a ton of Boston. We landed. Went to Whole Foods to get the food I would be cooking that week, then went to the house we were going to film at. So I saw Boston for a good 6.2 minutes. But I did get to go to the AgainFaster office and meet some awesome people, so I can’t complain. All in all, it was a good trip. I filmed 7 cooking videos, learned a butt load from a professional chef AND crossfitter named Bryce, then got to read The Hunger Games while I flew all over the place. LIKE!

Turns out, I don’t really know what I’m doing in the kitchen. Well, you already knew that, but being next to a professional chef makes me even more incompetent. I burnt garlic for gosh sakes. This man, Chef Bryce, went to culinary school and has worked all over in the food industry. I, on the other hand, am excited if I don’t cut half of my finger off every time I’m cooking. He even taught me how to properly cut an onion! How exciting! I did half way fall in love with him when he made a chocolate coconut macadamia nut brittle. It was pretty similar to my Chocolate Coconut Bark but with much more expensive chocolate. Oh he fancy huh?!

So, here’s the thing. If you go back to some of my first recipes, from back in the day, before I was an actual website, and before I talked incessantly about myself and my life, you will find some delicious recipes. The problem is, back then I was working from 4am-9pm, not coming home in between and only was able to take picture in the dark. So my food looks like dog doo doo. And people tend to not flock towards those meals. So vain. Such a shame. So I’m bringing them back. Like a blast from the past. But in food form. So check out the first time I made Mushroom Gravy Slow Cooked Rump Roast and see with your own eyes how gorgeous my pictures were back in the day!

4.7 from 14 reviews

Leftovers: Mushroom Gravy Slow Cooked Rump Roast
Prep time

Cook time

Total time


Serves: 4-6

  • 1-2 lbs beef rump roast
  • 3-4 cups organic low sodium chicken broth
  • 1-2 large onions, roughly chopped
  • 5-6 garlic cloves, peeled
  • 1 container of mushrooms, sliced
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ cup full fat coconut milk, canned

  1. Pull out that handy crock pot of yours!
  2. Add in your broth, coconut milk, onions, garlic, mushrooms, and spice to your crock pot and mix together.
  3. Make a little room in your crockpot around the mushroom mix and plop that cute little rump roast in the pot.
  4. Turn on low for 6-8 hours or high for 4-6 hours.
  5. Then you eat it!! Holy crap, THAT WAS EASY!!