Once You Go Crockpot, You Never Go Back

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You might have noticed my increased recipes using the crockpot lately. I really can't help it... it's just the PERFECT time of year to use it!

I've really been craving some lentils lately, so I decided I would try the Lentil Quinoa in the crockpot.

Oh. My. Good. Heavens. 

The DIFFERENCE! I mean, the stove top version is fantastic. Don't get me wrong.

But like in my chicken recipe, the tomato paste turns sweet and creamy! The lentils and quinoa also get to simmer and soak the liquid up longer. They're "creamy" to, in a way... the quinoa nice and fluffy.

The only things I did different were that this time, as I sauteed my veggies (I sauteed the onion, bell pepper, celery, and cabbage), I added some fresh ginger. I also sauteed some coriander seeds and herb de province with the veggies before transferring to the crock pot with the lentils and uncooked quinoa, carrots, and squash.

Also, I added the greens (kale) about an hour and a half before serving. I had put the mix on "high" this morning, and it stayed that way for around 7 hours. Then I got home, turned it to low and added the kale, and left for a doctors appointment. I returned an hour or so later to AMAZINGNESS.

Seriously! So simple. It is amazing how flavors can bloom in different ways. One of the many reasons I love to cook :)

After eating, my sister and I took a walk around the neighborhood... it's getting chilly here in Texas! (Say Whaaat?)

Please excuse my ugly flip flops!

Seriously guys. Once you go crockpot... you never EVER go back!

What slow cooking creations have you made lately?

Natalie

WIAW #13 Banana Ice Cream?!

Hello and happy Wednesday! Before I even say anything, I have to start with this.

THIS.

Holy cow man. One frozen banana, cut into slices, with peanut butter (mixed with cinnamon!) in between. It is JUST like ice cream! I had this as a snack, and I had to put some back in the fridge for later because it was so rich.

I had heard of this nifty trick before on blogs, and even in a Youtube video from Davey Wavey (one of my favorite health gurus!). I have no idea why it has taken so long for me to get around to trying it!

I can see why frozen bananas so easily make for fantastic, healthy ice cream when blended. I may want to try some different flavor combinations and see what I can come up with... I think vanilla extract would make it super yummy too.

Anywho... on to the eats!

Breakfast:

A non dairy yogurt and a hard boiled egg (not pictured)

I used to have an addiction to Chobani. Like, seriously, I would go through a large container of their Vanilla greek yogurt in a matter of days. However, back when I ate yogurt regularly (over a year ago), I was having some stomach issues in which I couldn't detect the source.

It's embarrassing, but I constantly felt bloated and queasy. For months I had an INTENSE, sharp pain in my abdomen, and nothing the doctor suggested helped. (Actually, they had just prescribed me a medication called Nexium to reduce acid reflux. I was NOT about to take that- the side effects are awful, plus it goes against the holistic approach I support- so I knew it was time to get serious in finding out what was causing my issues.)

Eventually, I made the connection to my stomach problems and the yogurt. Yep. Just like my grandmother, turns out I am lactose intolerant! So bye bye yogurt for me and with it, all my dreams.

UNTIL... BOOM. Enter So Delicious. They make non dairy milks, yogurts (I have yet to locate their Greek kind!), and even ice cream! I've been anticipating trying this for quite a while now, but their products are a bit pricey so I've had to wait until now. I got the plain flavor, but it still tasted AMAZINGLY sweet (like coconuts, duh). And no tummy troubles!

Lunch:

Leftover sauteed veggies. 

Oh, poor boring old me. Bringing my mess of a thing to lunch for everyone to ponder "What on earth is that child consuming?" Ah, I'm used to it.

Maybe it doesn't look so appealing, but really it was quite tasty... just a melody of some farmers market as well as store produce. At school my boyfriend insisted the squash looked like bananas, but never mind him! ;)

Snack:

The delicious invention mentioned above. Please disregard my horrifying nails.

Dinner:

Bell peppers stuffed with leftover lentils and a bit of chicken meat.

Getting creative with leftovers! Woot woot.

So... what have you been eating?

Any favorite allergy-friendly brands that you adore?

Natalie

Recipe!! Quinoa-Lentils and Squash- Vegetarian Friendly!

Hey there guys! 

So for two past WIAW, I had some yummilicious Lentil-Quinoa stuff. I couldn't decide on a name, but I decided on "Quinoa-Lentil" as one word, not two. Clever name or not, this stuff is AWESOME. 

Don't let the longer list of ingredients frighten you either. It really is not that much, and if you don't have the variety of squashes I had, just replace it with what you do have! 

As you know, I ADORE quinoa. I really love how the lentils and the quinoa create a nice, thick consistency. You would think this would end up runny (which it can, if you use too much liquid), but usually the two absorb the water and it turns out wonderful.

Similar to a recipe from quiet a while ago... though this time it doesn't have meat, and includes quinoa and a different method of preparation! 

Quinoa-Lentils and Squash 
Serves 4 

1 cup lentils, dry
1/4 cup quinoa, dry
1 stalk celery, chopped
1 large carrot, chopped
1/2 cup mushrooms, diced
1/2 cup bell pepper, diced
1/2 large onion, diced
2 pattypan squash
2 small zucchinis
1 medium yellow squash
1 large tomato, diced
handful leafy greens (spinach or kale work best)
2 bay leaves
2-3 springs fresh rosemary, optional
1/2 small can of unsalted tomato paste
1 TBSP garlic powder
1 TBSP Chile powder
1 TBSP cumin powder
Sea salt to taste
Dash of cayenne, optional
5 cups water or unsalted stock, plus more as needed
1-2 TBSP coconut or olive oil

1) Chop up your celery, onion, carrot, and mushrooms.

2) Heat your oil in a large pot over medium high heat. Toss in the veggies, and saute for about 5-6 minutes.

3) Add your dry quinoa and let it toast for 3-5 minutes, stirring often.

4) Add your 5 cups of liquid and your lentils. Mix in the spices, bay leaves, and rosemary. Bring to a low boil and cover.

5) In the meantime, chop up the rest of your veggies (aka the squash and tomatoes!)

6) After the lentil mix has been simmering for around 20 minutes, add your other veggies. Most of the liquid should be absorbed but not all of it. Add more liquid if needed.

7) Cover for another 15 minutes. Add more liquid at this point, usually around a cup. Stir in the tomato paste and again cover until the squash is tender.

8) Turn heat on low and add the greens to wilt.

Pretty easy if I do say so myself. And tasty... oh so tasty.

What have you been eating?
What ways to you use lentils, or quinoa?

Natalie

WIAW #11

Hello guys and gals! Time for another dose of WIAW, featuring the Clean Eating Teen's food!

Im such a dork. 

Breakfast:

YUMMY!! Oh, words can not even describe how wonderful this tasted.

And apple and peanut butter with...Chocolate oatmeal made with 1/2 cup rolled oats, spoonful cocoa powder, 1 cup water, cinnamon, and honey. 

I usually refrain from all types of sugar except that found naturally in fruits, but after reading a blog post from Girl Meets Nourishment on Why Your Body Needs Salt and Sugar, I decided to try and in cooperate natural, local honey in my diet more often.

My honey is from my uncle. His neighbor gave to to him after he harvested it right in their town! My uncle only lives 45 minutes away, so that's about as local as you can get!

Lunch:

Healthy open faced sandwiches, with my homemade bread, some homemade hummus, turkey cutlet, avocado, and veggies.  With a side of carrots and peanut butter of course!

Dinner:

More lentil quinoa melody. I documented making this one, so a recipe is coming your way!

What have you been eating?

Natalie

Natalie Wester: Holistic Meal Planning and a Recipe!

    As many of you know, I am a full time high school student that has been studying holistic wellness for the past few years and have big plans to get my holistic health certification. In my local area I have made customized meal plans for family, friends, and teachers using my knowledge of what I have already studied and am currently studying. All my clients are aware I am not *yet!* licensed, but are helping me out and trust my workmanship and current knowledge. I am trying to gain publicity as well as raise some funds so that I can continue with the fitness and nutritional education I need in order to get where I want. 
   Hopefully this blog can be a path through which I document my journey and gain support. I love to read other bloggers and do so religiously! So why couldn't I start doing the same?
  Recently I created my own facebook page for my meal planning services, Natalie Wester: Holistic Meal Planning. Check it out! I have been studying nutrition for years now and have helped clients who are simply trying to loose weight, or who have conditions such as diabetes. I advocate a down to earth, no nonsense approach to health and fitness and create my plans to be the most time efficient, tasty, and budget friendly as possible. Message me on my page or email me at natiann123@yahoo.com for more information! 

  In the mean time... it's recipe time!! 

Summer Squash Lentil Stew 

This recipe is so easy, fresh, and light. Lentils not only are a fantastic source of protein, but are also easy to make and are relatively cheap! Topped with a bit of cilantro, I enjoyed a warm bowl of this under my ceiling fan in this blasted hot Texas weather, and still felt it was perfect for a summer day. Bonus points if you buy from a local farmers market!

Yields 4 servings 

1 cup dry lentils, rinsed 

1/2 pound lean ground turkey 

2 medium yellow summer squash, cut bite sized

1 medium zucchini, cut bite sized 

1 medium carrot, chopped

1/2 medium onion, diced 

1-2 medium tomatoes, diced 

2 1/3 cup plus 1/3 cup (seperate) unsalted vegetable or chicken stock

2 TBSP unsalted tomato paste

1 TBSP Cumin

1/2 TBSP Chile powder 

1/2 TBSP Garlic powder
TSP Curry powder 
1/2 TSP Sea salt or other course salt 
Fresh cilantro to add in and to top
Black pepper to taste 

1) In a pan, add 1/3 cup unsalted vegetable or chicken stock. Once hot, add meat, and simple meat seasonings of choice (I usually add in the spices noted above, just in adjusted amounts.) Keep the spices simple, as you only want to slightly enhance the flavor of the meat and not overpower the flavor of the stew. 
2) Cook meat in pan until browned slightly, then set aside and cover.  
3)On medium-high heat, bring 2 cups of unsalted vegetable or chicken stock to a boil. Add rinsed lentils, let boil for about 2 minuets, then bring down to a roll and cover until veggies are chopped, usually about 10 minuets. 
4) In the mean time, chop your veggies! Once this is done, add the spices and all veggies but tomato to the lentil mixture and bring heat up so that the mixture is on a harder roll, or soft boil. This will soften the veggies, about 10-15 minuets.
5) Add the tomato, the 2 TBSP tomato paste, and the turkey meat with any liquid left with it, bring heat down again to a soft roll, and cover for another 10 or so minuets.
6) A few minutes before serving, toss in cilantro so that it can wilt in the heat. Mix it in, than serve with a bit of fresh served as a topping! 

This is a filling, low calorie meal that I would totally eat with a slice of home made bread. The time and effort needed are low, yet the results are incredible! 

For more recipes like this, check out my Holistic Meal Planning services! Tell me what you think, and any ideas, comments, or suggestions are totally wanted and welcomed! 

Natalie