crock pot 3 bean pumpkin chili

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

I used to be baffled by people who said they were too busy to eat.  What do you mean you don’t have time to eat?  My life revolved around food and leisurely trips to the grocery store.  Preparing meals was fun…and relaxing.  That was before I had kids!  Nowadays, I’m lucky if I can manage avocado toast let alone prepare a whole meal!  I’m starting to realize dinnertime turns into total chaos if I don’t have a thought out meal plan in place with ingredients already prepped.

Here’s what I’ve been doing each week to make life easier!

~Choose recipes for dinners Monday-Friday, buy groceries on the weekend

(Online shopping and pick-up helps with this!  If I have to take the kids to the grocery store we open at least 3 snacks, take 2 potty breaks and I can’t get out of the store without buying a balloon!)

~Cook a large batch of quinoa and short-grain brown rice

~Bake sweet potatoes and/or roast veggies

~Keep a basket full of bananas, apples and pears out on counter

~Cut melon, wash berries and grapes

~Have hummus and  whole wheat wraps handy for roll-ups

~Saute spicy chickpeas and tofu scramble

~Stock the pantry with broth and beans for soup

~Stash lara bars in the diaper bag

~Keep ripe avocados and rice crackers available for avocado smash (avocado mashed and topped with sea salt, tastes amazing!)

~Cook one large pot of soup to have for lunch a few days during the week (this week was 3 bean pumpkin chili, see recipe below!)

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

crock pot 3 bean pumpkin chili
 
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Crock Pot 3 Bean Pumpkin Chili ~vegan, gluten free~
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 (15 oz.) can red kidney beans, rinsed and drained
  • 1 can (15 oz) pumpkin
  • 1 can (15 oz) diced tomatoes
  • 2 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 1.5 teaspoons oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 2.5 cups vegetable broth
  • Toppings:
  • Fresh cilantro
  • Avocado
  • Scallions
Instructions
  1. Add oil to a large skillet over medium-high heat. Add onion and pepper, sauté until tender. Add garlic and sauté until fragrant. Transfer to a crock pot.
  2. Add remaining ingredients to crock pot and cook on low for 8-10 hours or on high for 4 hours.
  3. Top with fresh cilantro, avocado and scallions.
Nutrition Information
Serving size: 1 Calories: 256 Carbohydrates: 43 Sugar: 7 Fiber: 12 Protein: 13

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

Recipe adapted from Taste of Home

You may want to alter the amount of chili powder added.  I kept it on the mild side for a kid-friendly version.  I threw this in the crock pot at night to have lunch ready and waiting the next day.  At ~250 calories, 13 grams protein and 12 grams of fiber you can’t go wrong!  A nutritious meal that will keep you feeling full!

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

crock pot apple butter

Crock Pot Apple Butter…sweet, tart and seasonally spiced!

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

Most apple butter recipes call for cups and cups of white processed sugar.  Not this one!  Instead, a little maple syrup and a few dates are used to naturally sweeten tart apples.  I also left the peels on the apples for added fiber!

Don’t be confused, apple butter does not have the same consistency as other “butters” such as peanut butter, almond butter or even pumpkin butter.  It’s more like a spreadable applesauce.  This recipe is not recipe that should be used for canning.  This apple butter should be stored in the refrigerator for up to three weeks.  You can even freeze it for use in baked goods later on in the season!

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

The recipe calls for 5 pounds of apples.  You may be asking yourself “how many apples is that?”  I did!  After a little researching here’s what I found:  As a general rule, 1 pound of apples is equal to 4 small apples, 3 medium apples or 2 large apples.

My apple butter cooked for 12 hours.  Yes, 12 hours!  That seems like a lengthy amount of time, but you don’t have to sit around waiting for it to cook!  An occasional stir here and there is all the effort required!  Depending on your crock pot and the water content of apples used, your apple butter may take more or less time.  I’ll let you be the judge of that!

Recipe inspired by Betty Crocker

crock pot apple butter
 
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Crock Pot Apple Butter, sweetened with maple syrup and dates. No white sugar added!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 5 pounds of apples such as Granny Smith, Honeycrisp or Macintosh (cored and chopped, peeling is optional)
  • ¼ cup pure maple syrup
  • 5-6 pitted medjool dates
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon pure vanilla extract
  • hearty pinch of sea salt
Instructions
  1. Place chopped apples in a blender and puree. (do this step in batches) On the last batch, add maple syrup, dates, cinnamon, nutmeg, cloves, vanilla and sea salt. (puree to desired consistency, either chunky or smooth)
  2. Pour pureed apples into slow cooker and stir.
  3. Cover and set on low. Let cook overnight or for 8 hours. Stir and cook for an additional 4-6 hours. (you may want to crack the lid a little to let out moisture)
  4. Once thickened, let cool and scoop into air-tight containers. Store in refrigerator for up to 3 weeks.

Ways to use apple butter:

~Add a scoop to warm oatmeal or overnight oats (This has been my favorite breakfast lately!)

~Spread on whole wheat toast along with almond butter

~Blend into smoothies

~Eat out of the jar!

~Use as a topping for pancakes or waffles

~Serve warm on coconut milk ice cream

~Make baked goods healthier by replacing oil and/or butter with apple butter

~Make Cinnamon Apple Fudge (I can’t wait to try this recipe from The Organic Dietitian!!!)

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

Did I mention it also makes your house smell fantastic?!?! 

crockpot quinoa lentil tacos ~vegan, gluten free~

Tis the season to break out the crock pot, especially for these quinoa lentil tacos!!!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Although I am not ready to say goodbye to the summer, I am ready to get back into a routine again!  So long summertime stress!  Bedtimes are returning to a reasonable hour again, the laundry is getting done (kind of) and more meals are spent at home!  But, let’s face it…the fall can be a monster in its own right with busy school and work schedules!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Here is a recipe that will be ready and waiting for you when you walk in the door after a long day!  The quinoa and lentil taco filling is made in the crockpot!  Just whip out the tortillas and toppings and you have a meal ready in minutes!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

crockpot quinoa lentil tacos ~vegan, gluten free~
 
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Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 sweet potato, peeled and chopped
  • ½ cup dry lentils
  • ½ cup dry quinoa
  • 2½ cups vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • For Tacos:
  • Tortillas of your choice (gluten free, corn or whole wheat)
  • Shredded lettuce
  • Avocado
  • Sour Cream and/or Cheese (vegan or non-vegan)
  • Salsa
  • Hot Sauce
  • Fresh Cilantro
Instructions
  1. Add all ingredients to a crockpot and cook on low for 7-9 hours.
  2. Assemble tacos as desired and enjoy!

The combination of smoked paprika and Bragg’s Amino Acids creates an almost BBQ-ish flavor.  The consistency of the quinoa and lentil taco filling has a texture similar to ground beef in your standard tacos.  This recipe is adapted from the amazing blog Healthy Slow Cooking.  In addition to some minor changes,  I revved up the nutrition by adding sweet potato!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

This was a kid-approved recipe as well!  Happy Meatless Monday :)