Officially 1 week down! I have really enjoyed the recipes we’ve been able to try, but the hardest thing has been planning ahead. It’s worth it to eat clean, but it does take a lot more time to prepare meals. With the time we had in between services today, I threw nearly all the leftover vegetables we had in a crock pot with some vegetable broth and red lentils so we could come home to a nice warm pot of soup (recipe below).
Breakfast: Slow cooked oats with apples and cinnamon
Poor oats came out a little watery this morning, probably from all the liquid of the apples. With this little slow cooker, you do need to stir the oats every now and then to keep them from sticking to the sides. I scraped off some big chewy chunks like this one here!
I love oats? Topped it off today with more chia seeds and walnuts.
Lunch: Sweet Potato Pie Smoothie
I think our young coconuts are getting old! The “meat” inside is getting thicker and harder to scoop out. The upside is that you get more of that coconut flavor and a nice consistency. Us ladies had this sweet potato pie smoothie while the men had Chris Wark’s Anti-Cancer Smoothie with berries.
Dinner: Vegetable and Red Lentil Soup
So nice coming home to a ready-made meal! Warm soup on a cold day is a must. I can’t believe it was colder today in Alabama than it was in Seattle!
Vegetable and Red Lentil Soup
Ingredients (feel free to mix up the proportions, this is just what we had in the fridge – all produce is organic)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1/2 a cup to 3/4 cup diced carrots
- 1/2 of a leek stalk, sliced
- 1 – 1.5 cups sliced cabbage (red and green)
- 1 cup of chopped broccoli and cauliflower
- 1 zucchini, chopped
- 4 – 5 cups of chopped collard greens
- 2 large kale leaves, chopped
- 1/2 a small box of sliced portobello mushrooms
- 5 cloves of garlic, diced
- A handful of chopped parsley.
- 8 cups of organic vegetable broth
- Water as needed (I used around 4 cups)
- 1 cup of dry red lentils
- Spices: turmeric, garlic salt, thyme, basil, cayenne, paprika, pepper
- Turn on your slow cooker and allow it to heat up on high. Pour in the olive oil, onions carrots, and leeks. Stir to coat veggies with the oil. Cook for about 5 minutes then add the spices and stir.
- Add the garlic, parsley, and the rest of the veggies. Stir together and cook for another 5 minutes.
- Add the broth and stir until the greens start to wilt. Add the water and red lentils.
- Switch to low and cook for 5-6 hours. We left ours going from about 1:30pm to 6:30pm.
- Season more to taste and garnish with fresh parsley.
The lentils didn’t quite cook all the way, so they were a bit firmer than you’d expect. Great flavor though! Next time, I’d try cooking it on high with the lentils in to get them a little plumper.
Looking forward to starting week 2!