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Sweet Potato & Lentil Crockpot Stew

17 Oct
Hey, hey!  Happy Friday, friends.  I’m super excited to be flying down to Atlanta tomorrow for FNCE (Food and Nutrition Conference & Expo), the annual conference for nutrition professionals.  This is my first time attending and I’m pumped to check out lectures on the latest nutrition info, find new products and meet fellow RD’s!  If you’re attending, let me know so we can meet up!
Before I head South, I wanted to share a recipe I’ve been relying on for lunches this week.  It’s one of my favorite crock-pot recipes, because it’s easy to throw together (hello, crock-pot!), super nutritious and perfect for fall!  This Sweet Potato & Lentil Stew is vegan, gluten-free and dairy-free too, for anyone following special dietary restrictions.
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I’ve seriously enjoyed this stew for lunch every day this week, but switched things up by topping it off with sliced avocado, Greek yogurt or shredded cheddar cheese each day.  Yum!  Hope you enjoy!
Sweet Potato & Lentil Crockpot Stew
Makes 12 servings
5 carrots, chopped
5 celery hearts, chopped
1 yellow onion, chopped
1 Tbsp minced garlic
1 28oz can diced tomato
48 oz vegetable stock
4 small sweet potatoes, chopped
1 Tbsp oregano
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1.5 cup green lentils
Throw all ingredients into a crock-pot and cook on low heat for 8-10 hours.  That’s IT! 🙂
Nutrition facts: 160 calories, 0.5g fat, 480mg sodium, 33g carbs, 8g fiber, 7g sugar, 7g protein
What’s your favorite fall crock-pot recipe?  Are you going to FNCE this year?  Know any good running routes in Atlanta? Let’s talk about it!
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No-Bake Energy Balls & KIND Giveaway Winner!

19 Aug

Today is exciting for two reasons: I have a KIND giveaway winner to announce and I’m going to share a super easy and tasty recipe!  

First, let’s announce the winner for the KIND Snacks giveaway:

stCongrats Stephanie (@FoodFit2Real)!  Shoot me an e-mail and we’ll get your 1 week supply of KIND bars sent out! 🙂 

Next up, a recipe for no-bake energy balls.  These are seriously SO easy and so good.  I wanted a quick snack I could grab on-the-go for times when I don’t want a whole bar, and these totally do the trick.  
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Cranberry Almond Energy Balls (Yield 18 balls)

1 cup almonds

8 large Medjool dates (pitted)

1/4 cup pecans

1/4 cup dried cranberries

1 Tbsp chia seeds

1/4 cup semisweet chocolate chips

Directions:

1.  Combine almonds and dates in a food processor (I used my Ninja) and pulse until well combined.  

2.  Add pecans, cranberries and chia (you could use hemp too!) and pulse for another 30 seconds until all ingredients are evenly combined.  {You may have to use a spoon/ladel to prevent “dough” from globbing up in processor.}

3.  Add chocolate chips and pulse just a few more times.  

4.  Roll into 1″ balls and store in an airtight container in the refrigerator or freezer for up to a week.

I just made ’em on Saturday and boyfriend and I have already gobbled them all up, so I plan on making some more tonight!  They’re that good.  Also, these bad boys are gluten-free and paleo friendly so pretty much everyone can enjoy them.  Try ’em for yourself and let me know what you think! 

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