It’s no secret that eating healthy means cooking more at home. It’s also obvious that finding the time to prep meals is difficult, and with our crazy, busy lives it can seem downright impossible sometimes.
Enter, slow cooker. With one of these you can have a hot, nourishing meal waiting for you at the end of a long day, and with a good recipe it will be a delicious meal at that.
One of my all time favorite slow cooker meals is Coconut Cream, Pumpkin Stew; a perfect autumn treat. Here’s how it’s done:
Ingredients:
Five of your favorite veggies
(I switch this up every time I make it, but some of my favorites are brussel sprouts, sweet potatoes, broccoli, red cabbage, and leeks).
Protein
If you eat meat then go with free-range chicken breast, or grass fed beef (aprx 2 lbs of either). If you are wanting a great vegetarian option go with wild rice and green lentils (2 cups of both).
Coconut Cream
1 can, preferably organic.
Creamy Pumpkin Soup
1 large or 2 small containers. I recommend Pacific organic brand.
Instructions:
-Chop up the veggies and toss them into the slow cooker (aprx 6 cups of mixed veggies total).
-Place your chosen protein on top of the veggies.
*There will be no need to chop up the chicken or beef, or pre cook the wild rice and lentils (though soaking the wild rice and lentils first is a great idea, but not necessary). If you go with meat the slow cooker will make it so tender that it will become perfect, bite sized pieces as soon as it’s stirred up and served.
-Pour the coconut cream and pumpkin soup over the veggies and protein, and stir everything together.
-Turn slow cooker on low for 6 to 8 hours, or high for 4 to 5 hours. Prep time should take about 15 minutes and will be ready for you when you get home.
-Enjoy! It’s that simple.
Add cracked black pepper and avocado slices on top when serving for an added treat.
This recipe makes 6 to 10 servings. Extra should be put into containers and refrigerated, then reheated for meals over the next two to three days.