Tag Archives: crockpot

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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Crockpot Cooking: Brown Rice Pudding

17 Jan

Happy Friday!  Who is excited about a 3-day weekend?!  I know I am.  I’m looking forward to catching up with old friends tonight and getting a few miles in with my running buddies in Central Park on Sunday! 🙂

So last night I posted this picture on Instagram:

brownricepudding

Mmm..brown rice pudding!

I immediately got requests for the recipe, so here we go!  Yesterday, while driving home from work I got a serious craving for something sweet.  Somehow the thought of rice pudding came to mind, so when I got home I busted out the crockpot and searched for a good recipe.  Of course I wanted to make a healthier version of traditional rice pudding, using less cream/milk and sugar.

I came across a few recipes calling for brown rice (which we happen to have a TON of) and coconut milk for flavor.  Jackpot! I used this recipe as a base, but I’ll write out what I did exactly below!  Now I hate coconut and coconut-flavored anything, but boyfriend loves it and we always have coconut milk on hand.  We also just found coconut sugar at Trader Joe’s, so were looking for a reason to put it to use.  I knew the coconut would add a little creaminess and some healthy fat to the recipe, but I was hoping the flavor would cook off and not overpower the pudding.  And I was right! 🙂

 

The final product was so good.  It’s not too sweet, definitely not too “coconut-y” (phew!) and would even be perfect for breakfast! I hope you enjoy!

Crockpot Brown Rice Pudding

Makes 4 servings

2/3 cup brown rice (I used Uncle Ben’s)

1 can (14oz) light coconut milk (Trader Joe’s)

1 1/2 cups reduced fat milk (2%)

1/3 cup coconut sugar

2 Tbsp light brown sugar

1 Tablespoon cinnamon

1 teaspoon vanilla extract

1.  Combine rice, milks, sugar and cinnamon in crockpot.

2.  Cook (stirring occasionally) for one hour on high heat, one hour on low heat.  {This may vary by slow cooker. I started on high because I wanted it done quicker 😉 }

3.  When rice is almost fully cooked, stir in vanilla extract and cover crockpot for another 10 minutes.

4.  Serve and enjoy!

Nutrition facts (per serving) 210 calories, 6.7g fat, 4g protein, 0.5g fiber

 

Are you a coconut fan?  Do you have a good rice pudding recipe to share?  Good plans for the 3-day weekend?  Tell me about it…

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