Slow Cooker Quinoa Chili
PIN IT!Let’s talk about how tired I am for a second. I went to the grocery store this morning and bought a 12 pound turkey. See, the funny thing is we are leaving on Tuesday to go out of town for Thanksgiving. And I’m actually not cooking. So during check out, the lady was like “OH! Are you hosting the holiday at home?” and I looked at her with a blank stare. And then I think I muttered something entirely crazy like “I love turkey. Mhmmmmmmm.” I actually have no clue what I’m going to do with this. Anyone wanna come over for pre-Thanksgiving?
That’s not the craziest part of this store experience. I also left my car ON while I was grocery shopping. So. Yeah. Luckily we have a Prius and you can’t actually drive without a key. But um, imagine my surprise when I entered my car and it was, you know, STILL RUNNING.
That’s what happens when you don’t sleep for two days and travel. Getting back to the normal routine is a lot harder said than done. Need another example? In the car TO the store, I realized I had a rather less than subtle hole in the crotchal region of my jeans. And instead of turning around, I just pulled my shirt down and continued on my mission.
This is, um, me on any given day.
Except at least this lady had coffee. Honestly, if I didn’t have a crock pot I would probably not be eating this week. That’s why I’m super stoked I already have this amazing slow cooker quinoa chili in my recipe arsenal.
Hands down, my favorite chili to date. It’s not only easy as pie to make, it’s healthy, hearty and perfect for weekdays, game days or just regular Thursday nights when you leave your car on while grocery shopping and go in public with giant holes in your pants.
Slow Cooker Quinoa Chili
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 8.
Prep time: >15 minutes
Cook time: 6 – 8 hours
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 cup quinoa, rinsed
- 28 ounce can diced tomatoes with chiles
- 14 ounce can roasted tomatoes
- 15 ounce can of black beans, drained
- 15 ounce can chick peas, drained
- 2 cups low sodium beef broth
- 2 teaspoons onion soup mix
- 2 teaspoons crushed red pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 cup part-skim cheddar cheese
- Salt and pepper to taste
- Avocado for garnish
- Cilantro for garnish
Directions:
- In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, cook until fragrant, about 2 minutes. Add the ground beef and break up to cook evenly. Cook about 6 – 7 minutes, or until browned. Drain grease and add ground beef to the crock pot.
- Add everything else (except for the garnishes) into a 6 quart slow cooker. Mix well to combine.
- Set your slow cooker to low and cook for 6 – 8 hours, or until quinoa is fully cooked.
- Garnish each bowl with a few slices of avocado and cilantro.
Nutritional information per serving (about 3/4 cup):
Calories: 290
Fat: 10.2 grams
Carbohydrates: 30.1 grams
Fiber: 6.5 grams
Protein: 22.5 grams
Weight Watchers Points: 7
Garlic Slow Roasted Artichokes
Or as I like to call, a lazy girls gourmet appetizer. Or in my case, a meal you stuff into your face while you’re busy shooting desserts before the sun goes down. Whatever you call them, these garlic slow roasted artichokes are a perfect weeknight meal or snack.
I love roasted artichokes. And no, not the ones you get in a can soaking in a bath of their own juices. I’m talking about the slightly weird looking fresh ones you pluck from the farmers market. The only thing I don’t love is having to wrap them up in foil and watch them like a baby while they roast in the oven. When I’m cooking, I’m doing about 15,000 other things at the same time. And sometimes that means I forget to set the oven timer and end up burning our dinner. Please tell me I’m not the only person who does that?
Regardless, this is my new favorite recipe. You toss the artichokes into the slow cooker, add some water (or broth), squirt some lemon juice and add all the garlic you possibly can muster into the crevices of the artichoke. Then you set your crock pot to high and let this baby cook for 3 -4 hours while you bake, frost, decorate, shoot and eat the cake you have due on the same day. And when it’s done, the artichoke is absolutely perfect. Full of garlic and citrus flavor and so tender the leaves just fall off.
Which makes it so much easier to eat the entire artichoke in one fell swoop. (Is that the saying?) Because everything is better with sriracha, I added a spicy sriracha mayo dipping sauce. The garlic and lemon roasted artichoke paired with a hefty spoonful of sriracha mayo is a dream come true, flavor wise. You get a snack that’s pice, savory with just a bit of zesty pizzazz.
These are perfect for any busy night or when you’re craving a gourmet foodie dish without all the gourmet foodie prep.
Garlic Slow Roasted Artichokes
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 2.
Prep time: >5 minutes
Cook time: About 4 hours
Ingredients:
For the artichoke:
- 1 large artichoke
- 1 1/2 cloves garlic, chopped
- 1 – 2 tablespoons lemon juice
- Salt and pepper
- About 1 cup water
For the mayo:
- 1/4 cup low-fat mayo
- 2 – 3 tablespoons of sriracha
Directions:
- Chop the stems off the artichokes. Then slice the tips off the artichokes (so you open the artichoke) and discard.
- Pour the water into the basin of the crock pot. Place the artichoke in the center. Add the lemon zest over the artichokes and liberally sprinkle with salt and pepper.
- Push the chopped garlic cloves into the center and lines of the artichoke. Cook on high for about 3 hours, or until fork tender.
- While artichokes cook, mix the mayo and sriracha together. Chill until ready.
Nutritional information per serving (about 1/2 the artichoke and 2 tablespoons mayo):
Calories: 71.5
Fat: 4.5 grams
Carbohydrates: 13 grams
Fiber: >1 gram
Protein: 1.5 grams
Weight Watchers Points: 2
Claire
Tags:artichoke recipes, healthy recipes, quick and easy recipes, slow roasted recipes
Avocado Chocolate Smoothie
Start your day the right way with one of these super creamy and delicious avocado chocolate smoothie!
I’ve been eating like a 13 year old boy lately. It’s really embarrassing. Granted I did have food poisoning over the weekend and couldn’t eat much, my current eating habits are still rather shameful. Like, I had pizza for breakfast yesterday. And pound cake for lunch. As soon as the weather starts to drop, the little devil on my shoulder starts tapping my shoulder. “Hey claire, it’s winter time! No need to worry about that figure. Go ahead and scoop that whipped cream into your mouth for dinner. Wine and cheese for lunch? Go ahead.” Which is why I set out to start this morning on the right foot.
With a super thick, creamy and protein-packed avocado chocolate smoothie. I got the idea from my amazing friend Erin and knew I had to try it this morning. For starters, doesn’t it look like a milkshake? Anything that could pass as dessert for breakfast is already good in my book. You know what’s even better? It tastes like a milkshake too!
But don’t worry, it’s not an actual milkshake. It’s a smoothie that is dressed like one. A healthy, fiber and protein fueled breakfast prancing around in a post Halloween costume. I’m totally okay with that. Because it makes me feel slightly rebellious. People who see me think I’m drinking a milkshake for breakfast when in fact, I’m just sipping on something super healthy and full of amazing healthy fats.
I know, I’m such a rebel without a cause. But if that’s what I have to tell myself to drink something good for me instead of eating cold pizza, I’ll take it.
Avocado Chocolate Smoothie
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 2 medium size smoothies. Slightly adapted from Texan Erin Baking.
Prep time: >5 minutes
Ingredients:
- 1/2 avocado, pitted and scooped
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons brown sugar
- 1 frozen banana
- 1/4 cup nonfat vanilla greek yogurt
- 1 tablespoon almond butter
- 3 – 4 tablespoons skim milk
- 1 tablespoon melted chocolate
Directions:
- Place all of the ingredients into a powerful blender (I used my Blendtec). Blend on smoothie setting until mixture is thick and creamy. If too thick, add more milk. Pour smoothie into two jars and garnish with melted chocolate and sliced banana.
Nutritional information per serving (about 2/3 cup):
Calories: 290
Fat: 11 grams
Carbohydrates: 39.5 grams
Fiber: 5 grams
Protein: 11.5 grams
Weight Watchers Points: 8
Vegetarian Coconut Curry
Looking for an easy one pot dinner? Try this slow cooker vegetarian coconut curry! It’s super easy and filled with incredible flavors and spices!
I drive my handsome little husband to the metro every morning. It’s a 10 minute drive, so I really don’t mind it. In fact, I kind of like it. The road we take is absolutely beautiful. It’s very suburban with beautiful brick colonials, white picket fences and more mini vans than I can count. There are people running, walking with strollers, taking their golden retrievers out for their morning jogs. There are, at least, 15 school buses, happy kids smiling as they board, good-looking parents waving goodbye then walking back to their homes with their equally good-looking neighbors. It’s almost like a scene out of Leave it to Beaver.
The part that I’m most fascinated about is that most of the moms I see can’t be more than 3 – 5 years older than I am. And I’m NOWHERE near being as adult as they are. In fact, it’s a good day if I’ve brushed my hair and left the house not completely covered in flour or butter. I’ve had people tell me that having kids instantly turns you into a “responsible adult” but I’m starting to fear that I might never actually grow out of this “I’m still a 20 something, I’ll be an adult when I’m 30” phase.
I know a lot of this comes with the fact that I’m a travel junkie, a nomad at heart. As much as I want a brick colonial with white fences, I also want to be able to jet off and live in Paris for 2 years. I want to take a 4 month long trip to Thailand without worrying about mortgages, leaky faucets or replacing the roof. And I’m totally aware of how immature that sounds. Part of me wonders if those moms I drive by will ever be me. If those brick colonials will ever have our car parked in the drive-way.
Growing up, I always thought thats what I wanted. But now that I’ve traveled so much, I start to wonder if that’s the kind of life for me. I truly don’t think I’d be happy in the suburbs driving a Subaru. I love being able to jet off every other week. I like that I dream of living in Paris for a few years. I don’t know, maybe when I have kids my “adult” brain will turn on. At least that’s what I tell myself.
Vegetarian Coconut Curry
Serves about 6. Slightly adpated from Taste of Home.
Prep time: >10 minutes
Cook time: 5 – 6 hours
Ingredients:
- 1 cup chopped parsnips
- 1 small onion, diced
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon turmeric
- 1 pound butternut squash, chopped (about 2 cups)
- 1/2 pound chopped sweet potato (about 1 cup)
- 1 cup quartered brussel sprouts
- 1 1/4 cup vegetable broth
- 1/2 cup coconut milk
- 1/2 cup uncooked rice
- Salt and pepper to taste
Directions:
- Place all of the vegetables into the basin of the slow cooker. Add the rice, spices, vegetable broth, coconut milk and salt and pepper. Stir the mixture to combine. Set your slow cooker to low and let cook 4 – 5 hours or until rice is fully cooked and vegetables are soft. For the best results, stir the mixture halfway through the cooking (about 2 1/2 hours into it) so the rice evenly cooks.
- Garnish curry with fresh greens and enjoy!
Nutritional information per serving (about 3/4 cup):
Calories: 225
Fat: 6.5 grams
Carbohydrates: 34 grams
Fiber: 5 grams
Protein: 3.5 grams
Weight Watchers Points: 5
Gluten free Banana Waffles
These warm and delicious gluten free banana waffles are the perfect weekend breakfast or holiday brunch!
There are few things I love more than waking up on a Saturday with absolutely nothing to do. No work, plans or looming deadlines. A morning where the only thing I have to worry about is what I’m going to make for breakfast. With how busy my life has been these best few weeks, such a day seems like a fairytale, something I vaguely remember experiencing but can’t pinpoint when exactly it happened.
Now, I absolutely love my life. I know how lucky I am to have the opportunity to travel around the world and tell my stories. But there are days, hours and moments where I wish things would stop so I could actually take a breath. Where I could look around and take everything in without rushing to the next place or trying my best to capture the moment with my camera or my phone. Sometimes all I need is a moment to realize just how incredibly lucky I am. When constantly on the run, you sometimes get so caught up in the race you forget why you’re running in the first place.
I haven’t had one of those no-plans, no stress Saturday mornings in a very long time. And instead of waiting for one to magically appear (maybe in March?) I’m trying to recreate those mornings and those feelings of peace, serenity and calm every day of the week. Even on days I have 9 recipes due and 600 photos to edit. I’m allowing myself to have 30 – 60 minutes to relax without stress, anxiety or fears.
I’m not a natural relaxer. I can’t do yoga because I don’t know how to shut my mind off. So carving these moments out of my craziest days hasn’t been easy. But I’ve found a way. Instead of guzzling down coffee and mindlessly stuffing a bagel into my mouth, I make breakfast. A real breakfast, like a veggie omelet, whole wheat pancakes or these gluten free banana waffles. I make something that I’d eat on those no-plan, no-stress Saturdays. And every bite brings a wave of calm, no matter what my day looks like.
So I challenge all of you to take a moment, whether it’s 5 or 60 minutes, and relax. Let yourself enjoy this amazing life you have before you get too busy to realize it’s happening.
Gluten free Banana Waffles
Serves about 6 -7.
Prep time: 5 minutes
Cook time: 6-8 minutes
Ingredients:
- 1-3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 2 ripe bananas, smashed
- 1/4 cup canola oil
- 1 teaspoon almond or vanilla extract (gluten-free)
- 1-1/4 cups almond or soy milk
- 1/3 cup chopped walnuts
For the instructions on how to make these fluffy and delicious pancakes, grab the recipe here on SheKnows!
Nutritional information per serving (1 waffle):
Calories: 275
Fat: 12.1 grams
Carbohydrates: 36 grams
Fiber: 1.5 grams
Protein: 4.2 grams
Weight Watchers Points: 7
