5 Days of Easy, Healthy Crock Pot Meals
Healthy lifestyle expert Brooke Thomas shares her incredible story—and a few simple, delicious recipes.
“When I was diagnosed, I was 26. I thought I was healthy,” she says. “Having that cancer took me on a path to discovering what ‘healthy’ really means.” She’s made it her mission (and her business) to educate others. Having grown up in a world of dieting fads, Brooke realized that most of what we’re told about health—as women, in particular—has to do with being skinny. “I realized that, rather than buying everything fat-free and low-calorie, I had to get in the kitchen.”
That said, she was no chef. “I was completely paralyzed in the kitchen,” she says. “Plus, I was working full-time on top of being a mom.” The healthy recipes she saw were overwhelming, with long ingredient lists and complicated steps. She saw a need for a simple solution. “When it comes to making lifestyle changes, they have to be simple and accessible, otherwise they won’t happen.” Enter: the crock pot. “It’s truly the modern woman’s secret weapon,” she says. Crock pot newbies, picture this: you do 15 minutes of prep before work, toss it all in and come home at the end of the day to the smell of a home-cooked meal. Yes, please. To get you started, Brooke shared five weeknight-friendly recipes from her book, Thankful 30: The Crock Pot Edition.
Chicken Burrito BowlsFrom Brooke Thomas, Thankful 30: The Crock Pot Edition
Combine the tomatoes and spices in a small bowl and mix well. Add the mixture in the crock pot. Cook on low for 6-8 hours.
Add the black beans and corn for an additional 30 minutes if desired. Shred the chicken in bite sized pieces with two forks. (You can do this in the crock pot.)
Serve in a bowl and add desired toppings.
Vegan Detox StewFrom Brooke Thomas, Thankful 30: The Crock Pot Edition
Throw everything in crock pot. Cook on low for 6 hours or on high for 3-4 hours.
Butternut Squash and Chickpea Coconut CurryFrom Brooke Thomas, Thankful 30: The Crock Pot Edition
Add all of the ingredients to your crock pot except for the green peas and spinach.
Cook on high for 6 hours. About 20-30 minutes before serving add the green peas and spinach, and give a stir.
Serve over brown basmati or jasmine rice or quinoa topped with fresh cilantro, mint or basil.
White Bean Turkey ChiliFrom Brooke Thomas, Thankful 30: The Crock Pot Edition
For chili mixture 32-oz. organic chicken broth 30-oz. can white beans, drained and rinsed ¼ cup fresh cilantro, chopped 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. chili powder 3 tbsp. fresh lime juice
Add the chili mixture to crock pot. Add the browned ground turkey. Cook on low for 4 hours.
Chicken No-Noodle SoupFrom Brooke Thomas, Thankful 30: The Crock Pot Edition
Add the chicken broth, garlic, herbes de provence and salt and pepper.
Cover and cook on low for 8-10 hours.
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