Not until I moved out of NYC, went back to school and moved in with my brother did I realize the power of the almighty crock pot. If it weren’t for my brother having one I probably would have never picked one up. There’s something about men and crock pots; I’ve never met a man without one. I digress. I am still somewhat of a newbie in the kitchen and some days I just long for an easy meal. That’s where my little love affair with Mr. Crock Pot came along.
As you probably already know, I’ve been on a mission to cook healthy meals each week to bring to and from school and some weeks it just doesn’t happen. However, this week I decided to whip out the ol’ crock pot and give it a try. And I’m so glad I did.
Here is the recipe for Healthy Turkey Chili:
1 onion, chopped
1 green pepper, chopped
1 can pinto beans, rinsed
1 can garbanzo beans, rinsed
2 cups vegetable stock
1 clove garlic, minced
1 can of diced tomatoes
1 tbsp chili powder
1 tsp sea salt
1 tsp cumin
Add all ingredients to crock pot and cover. Cook on low setting for 8 hours. I did it overnight and woke up to some tantalizing aromas of delicious turkey goodness. I served it with one slice of gluten free bread toasted, smeared with dairy free butter and a sprinkle of garlic powder (I’m trying to steer clear of dairy) but corn muffins or biscuits would go great with this as well.
Do you have any crock pot favorites? I’d love to hear about them below!
I’ve been welcoming fall this week with a tasty pumpkin concoction that tastes just like pumpkin pie. It may be leading me down the path of a pumpkin addiction.
1 serving vanilla protein powder (I used vanilla Shakeology)
1/2 cup pumpkin puree
1 heaping tbsp raw cacao powder
1/2 tsp maple syrup
3-4 dashes cinnamon
1 cup almond milk
Blend and devour! I topped mine with 1 crushed graham cracker and another sprinkle of cinnamon and then descended into a euphoric pumpkin coma.
I could not believe how thick and creamy this soup turned out to be since it is entirely VEGAN! No cream, no milk, no butter, no DAIRY! I made this recipe with almond milk since I was out of coconut milk and I also used about ½ tbsp of dried ginger since I’ve been using up all my ginger in my new Morning Smoothie. Anyway, I hope you enjoy this soup as much as I did! It’s definitely a wonderful way to welcome fall (even though half the country is in a sweltering heat wave at the moment). And it’s very comforting and would go great with some healthy corn muffins or biscuits. Here goes!
4-5 large carrots
1 onion, chopped
1tsp fresh ginger or about ½ Tbsp dried ginger
1 ½ tsp curry powder
2 Cups vegetable broth (you can add more or less depending on thickness)
1 14-ounce can of coconut milk
Sea Salt to taste
2 Tbsp grated coconut (for the soup)
1 Tbsp grated coconut (for garnish)
Simmer onions, carrots, curry powder, ginger, and grated coconut in vegetable broth for about 25 minutes or until carrots are soft. Transfer the mixture to another dish and blend with an immersion blender. Or you can use a regular blender and blend in batches if needed. Then return the mixture to heat and add the coconut milk until well combined, top with a sprinkle of grated coconut and enjoy!
Lately I’ve been craving something sweet after my workouts. And I’ve also been on a mission to incorporate more greens into my diet. So to satisfy both of these desires I’ve created this little cup of joy, my Hidden Spinach Smoothie. It’s thick and creamy, tastes sweet but still provides you with a serving of veggies. I dream about it while I’m working out.
1 Cup almond milk
4 dates (you could also substitute a very ripe banana)
1 big handful of spinach
1 tsp stevia or sweetener of your choice (optional)
1 serving vanilla protein powder ( I like all natural vanilla rice protein)
3/4 Cup pineapple
Blend and devour immediately!
Tip: Feel free to substitute pineapple with mango or papaya. I’ve found tropical fruits work the best for this smoothie. How do you incorporate greens into your diet? Let me know below!