Fast Life? Slow Cook!

In the spirit of the new year- I want to focus on helping you all (including myself!) make improvements in our daily lives. Eat better, sleep more, exercise often and live mindfully, with passion!

I strongly believe that baby steps guarantee permanent lifestyle changes. Whether you are trying to lose weight, quit sugar or exercise more- you will have a better chance of achieving a goal as long as you adopt reasonable steps that are easy to digest and incorporate into your daily grind. 


For those of you with fast-paced busy lives- like myself, cooking more and eating out less is a sure-fire way to eat cleaner and healthier.  Although going out to eat instead of cooking up dinner at 6pm after a long day is always tempting and habitual for most, I have two magic words for you to try: Slow Cooking.

Before the holidays, a good friend urged me to buy a slow cooker. Surprisingly I didn't already have one- so I bought one one...and boy it made my holiday in Utah quite delicious! 


In the morning, I would toss all my veggies, legumes, beans, quinoa, spices, broths into the slow cooker. Set it and leave for most of the day. When we would all return from a day on the slopes- invigorated and cold- it was such a nice surprise to be able to dig into the most delicious, healthy stews and soups! My slow cooker officially has re-defined the concept of 'apres-ski'!

This year I plan to make great use of my slow cooker from hereon out- using my newest cookbook, The Italian Slow Cooker, and just experimenting with recipes and getting creative. Really, it's hard to mess up a slow cooker meal so its perfect for beginner or reluctant chefs. And the big bonus is being able to walk into the house after a long, tiring day and have a healthy, clean meal that is hot and ready to eat- is such a nourishing blessing to our bodies and souls.

Without further ado- here is a great simple recipe that is rich in protein, fiber and taste. Feel free to experiment with this recipe by adding in different spices such as curry and even a little cinnamon (helps regulate blood sugar) too!

Mushroom and Barley Stew
Ingredients: 
2 quarts vegetable broth
1 can of tomato paste

• 2 cups sliced fresh button mushrooms
• 1 ounce dried shiitake mushrooms, torn into pieces
• 3/4 cup uncooked pearl barley
• 3/4 cup dry lentils
• 1/2 cup golden onion, minced
• 2 teaspoons minced garlic
• 1 teaspoon of thyme
• 3 bay leaves
• 1 tsp. cumin powder
• 2 teaspoons ground black pepper
• sea salt to taste
• 
  
• Directions:
• 1. Put all ingredients into the slow cooker
• 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. 
• Remove bay leaves before serving.

Enjoy!!

XO ginny

Save Your Health (and money) with Soup!

I strongly believe that preparing a delicious clean and simple meal is faster than ordering in. And the long term benefits are astounding. 

You will save money, you will maintain your weight and you will take pride in the fact of knowing that you mindfully crafted a meal in your own kitchen. This fact alone will hopefully, inspire you to cook! 

Here is a simple, light (and quick) vegetarian soup recipe that I always follow.

Quick Butternut Squash Soup

1. Take a Butternut Squash and chop into cubes.

2. Saute in 2 tbsps of olive oil with 1 chopped white or golden onion until onions are soft.

3. Add 6 cups of organic Vegetable Broth and simmer for 20 minutes.

4. Puree in a blender or Vitamix. 

5. Season with sea salt, pepper and nutmeg.

If you would like a little something to dip into the soup, toast up some delicious Mochi bread (find it at Whole Foods with the refrigerated breads). It is gluten, yeast and dairy-free, and great for those of us with food intolerances. 

I had this Butternut Squash soup for dinner tonight and will have it for lunch tomorrow with some avocado and cooked lentils added to my soup. 

Asparagus and carrot soup can be made the same way. 

Try adding some curry if you are making only Carrot soup.

happy cooking! 

xo ginny