Some think of “slow cooker” aka “crock-pot” cooking as a winter kind of thing, but I’d have to disagree. Who doesn’t want to throw a bunch of ingredients in a container and have dinner ready in 6-8 hours? Plus, you don’t have to heat up the house by turning on the oven. Efficient? I’d say so.
Below is a Chili recipe but it’s slightly different and “lighter” tasting because of the sweet potatoes that are used.
Sweet Potato Chili
2 big sweet potatoes, peeled and cut into 2 inch chunks
2 big garlic cloves, minced
1 (15 ounce) can red kidney beans, drained and rinsed
1 green or red bell pepper, seeded and chopped
1 (14.5 ounce) diced tomatoes (I used Hunts Diced No Salt Added, Basil, Garlic and Oregano)
1-tablespoon chili powder
1 teaspoon smoked (or regular) paprika
½ teaspoon sea salt
1 and ½ cups of water
Use a 5-6 quart slow cooker. Peel and chunk the sweet potatoes and add to the pot. Follow with the peppers, can of tomatoes, the beans, garlic and seasonings. Pour in the water. Cover and cook on low for 6-8 hours.
Such great flavor and so healthy for you!
Recipe from crockpot365.blogspot.co.uk
*I’ve revised it.
I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
By now you probably know that I’m a big fan of quick easy meals with the least amount of ingredients. I also like to take as many short cuts as possible in the kitchen and while grocery shopping and still stay true to my healthy lifestyle. With that said, when my friend Wendy e-mailed me a recipe for homemade vegetable stock, I was a little hesitant at first even though I’ve been skeptical of store-bought broth. Then I noticed the words “slow cooker” and instantly jumped on board. Below is the exact message she sent me.
I came across an easy recipe for homemade veggie stock. You make it using your own left over and older veggies. Just keep the parts of veggies that you don’t use while cooking (i.e. first layer of onion, ends of carrots and celery, cucumber peels, ends of lettuce, etc.) Keep a large freeze bag and just put all the scraps in the bag. When the bag is full, put them in your slow cooker and cover with water. Cook for 8 or more hours. Strain well. Done. I just did this and got about 8 cups of veggie stock to use for other recipes. It smelled so good; we almost ate it like a soup!
I started “collecting” my left over veggies on Sunday, so hopefully this coming weekend; I’ll be able to try it. Thanks, Wendy! :)
Aquaphor Lip Repair is rated (goodguide.com) 7.5 (out of 10) overall and a 10 for health, which means this product doesn’t have any ingredients that raise health concerns. I’ve been using this for a couple of years now and wear it almost daily. Have you ever noticed that some lip balms actually make your lips drier? Not this one. Aquaphor keeps your lips kissable.
Have you ever tried using a foam roller? http://www.amazon.com/Foam-Roller-6-x-36/dp/B000Y4W9VA/ref=sr_1_5?ie=UTF8&qid=1335812083&sr=8-5
A foam roller is a long cylinder made of foam that is usually three feet long and six inches in diameter. Your body weight is used to provide pressure when lying or sitting on the foam roller. Rolling your muscles along the foam roller help break up adhesions that form on your muscles, much like a massage would typically do. The foam roller, which is ideal for using on hard to reach areas, provides more relief and benefits than simple static stretching might. –livestrong.com
When I injured my hip (IT band) one of the personal trainers at the base gym recommended I use one and it became a lifesaver. Here are a few examples of how you can use a foam roller.
My friend Jayme (see more about her below) bought me this awesome plaque. I have it hanging in my kitchen and it seriously puts a smile on my face every time I walk in there. It’s nice to have friends that accept you for exactly who you are. I’m fortunate enough to have more than a few of these friends and hopefully, you do to.
If you live in the Mildenhall/Lakenheath (England) area, JAMS Sweets & Treats (Jayme) makes beautiful edible flower arrangements, cookies, cupcakes, breads, pretzels, donuts, whoopi pies and is available for party planning and decorating. She is so creative, talented and all her work is done to perfection. For more information you can contact her at: email@example.com
ALERT: SPICY SLOW COOKER RECIPE
Proceed with caution
4 cups vegetable broth (low sodium)
1 and 1/2 cups uncooked brown rice
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 cans (15 ounces each) black beans, rinsed and drained
1 (6 ounce) already peeled, cooked shrimp (de-thawed)
1 tablespoon lime juice
Place broth, rice, red pepper flakes, garlic, cumin and salt in slow cooker; mix well. Cover and cook on LOW for 5-7 hours (depends on your crock-pot) or until rice is tender.
Stir in beans shrimp and lime juice. Cover and cook 20-30 minutes or until heated through.
Whether I’m “detoxing” or not, I try to eat only one warm meal a day (the rest are raw) and with winter here, I love to use my slow cooker (crock-pot). I found this recipe yesterday and I can’t wait to try all different variations of veggies and grains.
One to two cups of dried beans, peas or lentils
Two to three cups of sweet or baked potatoes
Two to four cups of low sodium vegetable broth
Seasonings of choice
Optional: Quick cooking veggies such as tomatoes or green beans
Optional: Brown or wild rice or quinoa
- Place one to two cups of dried beans, peas or lentils at the bottom of slow cooker.
- Add two to three cups of sweet potatoes or baked potatoes.
- Add two to four cups of liquid such as low sodium vegetable broth.
- Season with one to two tablespoons of dried herbs and spices such as oregano, cumin, chili powder or garlic.
- Cover and cook for four hours on high heat or eight hours on low heat.
- Optional: With one hour to go add tomatoes or green beans. Anything that cooks faster than the above ingredients.
- Optional: With one hour to go, you can add cooked brown or wild rice or cooked quinoa.
*Revised from: Oxygenmag.com
*Skipping meat even only once or twice a week will help you save money, reduce the impact on the environment and last but definitely not least, improve your health.
1-tablespoon olive oil
3 big handfuls of sliced fresh mushrooms (the more the better)
3-4 cloves garlic-pressed
1 small onion, finely chopped
1 (29 ounce) can tomato sauce
1 (12 ounce) tomato sauce
1 (6 ounce) can tomato paste
2 can (15 ounce) can kidney beans
1 (11 ounce) can Mexican-style corn
Chili powder (optional and to your taste)
Red pepper flakes (optional and to your taste)
Heat oil in a large skillet. Sautee the mushrooms, garlic and onion until tender. Transfer them to a slow cooker. Stir in tomato sauce, tomato paste, beans and corn. Cook (low) at least 2 hours until heated through and flavors blend.
* I start it at around noon for dinner at 6.
Hope you enjoy! :)