Recipes

Cold weather makes it hard to get out of bed in the mornings. Warm beds are just so comfortable! But if you have a warm breakfast already made and waiting for you, would it be any easier?  Overnight porridge in the slow cooker really is the way to go. It ensures a filling, healthy breakfast to start your day. Its full of protein, fibre and some healthy fats. It is also delicious! Find the recipe here and let us know what you think.   Slow Cooker Banana Nut Porridge Author: Liz Della Croce Ingredients: 1 cup steel cut oats 1 ripe banana mashed ¼ cup chopped walnuts 2 cups milk any kind 2 cups water 2 tablespoons flax seed meal 2 teaspoons cinnamon 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon salt slices banana walnuts or brown sugar – optional garnish Instructions: Place all ingredients in a slow cooker and stir until well combined. Cook overnight on Low for 8 hours. In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated. Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.

Winter has made an early arrival this year with all of this RAIN! Rain makes perfect eating weather and partner that with all that Easter chocolate, well we're ready for some nourishing veggies to get our tummies back on track again.  Slow cooker season is one of my favourite seasons. Not only does it make for some easy cooking, the smell of cooking veggies and spices all day leaves your mouth watering! Plus slow cooker meals usually yield a big batch so it saves you from cooking the next day as well.  This lentil sweet potato recipe is yummy, filling and loaded with nutrients. Enjoy!   Lentil Sweet Potato Chili Author: Gwen Leron | www.delightfuladventures.com   Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 sweet potatoes, chopped 2 x 796ml cans of diced tomatoes 1 x 398ml can of red kidney beans, drained and rinsed 1 ½ cups frozen corn 3 ½ cups vegetable broth 1 ½ cups dried green lentils 2 tablespoons chili powder 2 teaspoons cumin salt and pepper to taste diced avocado for garnish (optional) fresh parsley or cilantro for garnish (optional) Instructions: Slow Cooker Directions Add all ingredients to slow cooker. Mix well. Cover and cook on low for 8 hours or on high for 4.5 hours Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.