Tag Archives: eat

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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Super Simple Basil Pesto

26 Jun

Good morning!  Hope you all are having a wonderful first week of summer.  I’ve been crazy busy, but can’t complain!  Especially when I’m here today sharing a recipe I’ve been obsessed with as of late…pesto! I love fresh herbs, but basil is my absolute favorite.  Maybe because I love Italian food? Who knows…but I love it on everything!

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Basil plant selfie! Don’t mind the post-crossfit sweat.

Since I don’t yet have a house or a garden (darn it!), I bought myself a basil plant that I keep in my windowsill.  So whenever I want some fresh pesto (which is pretty much daily), I can grab a few leaves and whip it right up!

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Voila!

 

If you don’t know by now, I’m not great at measuring or following recipes.  But here’s my super simple basil pesto recipe:

Basil Pesto (yields approx 1 cup pesto)

2 cups fresh basil leaves

2 cloves garlic, chopped

1/2 cup olive oil

1/3 cup pine nuts

1/3 cup parmesan cheese, grated

Toss all ingredients in a blender/food processor (I used my Ninja Master) and blend until thoroughly combined.  Enjoy…on any and everything! Which for me, means as a spread on sandwiches, dressing on salads and topping on eggs!  Or try it on your favorite pasta dish, like I did with this Trader Joe’s sundried tomato goat cheese ravioli:
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What is your favorite dish to use pesto on?  Favorite herb?  I’d love to hear from you!

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