Warm Ups - Hot & Healthy Stock Pot Days

Plans for this weekend have gone out the door as I was hopeful to take a break in the New Forest to have a trundle through the trees before the leaves fell. However with 'Lockdown 2 - Electric Boogaloo' starting in the UK, it is was it is. So... I'm home and getting on with other things, including trying to add more vegan and vegetarian days into my diet. In response to a question from someone in my training group, on how to cook cheap easy meals, I thought I would post up a couple of recent Slow Cooker recipes too. 

I have been joking about getting high on my supply this week, but I love homemade soup & bread.. It's super simple to make, but really warming and healthy. If you are finding it hard to get fired up about getting your vegetable quota up or to get the kids eating theirs too, its a very simple way to increase your fibre and vitamins with minimal fuss. If you do not have a slow cooker, a big pan works just as well, but keep an eye not to boil your mixture, as this will destroy the goodness and the flavours, if you belt all the good stuff out with the steam.

Thai Green Vegetable & Puy Lentils


300g Quorn pieces
100g Butternut Squash (diced)
100g Onion
200g Yellow Peppers
200g Cauliflower
1 tsp minced garlic
3 tbsp Thai green curry paste
1 vegetable oxo cubes
500ml boiled water
400ml coconut milk
400g tin of chickpeas
50g Puy Lentils

1. Turn the Slow Cooker on to the High setting. 
2. Add Quorn, Butternut Squash, Onion, Pepper and Cauliflower into the slow cooker and leave to self steam for 1 hour
3. Add the stock cube, garlic and thai green paste into the boiled water and stir together. 
Once mixed add to the slow cooker
4. Drain the chickpeas and wash the lentils and add them into the pot.
5. Mix in the Coconut Milk and leave to cook for 2 hours.
6. Serve with or without Rice, or portion up.

I split mine into 7 portions at 150 cals per serving
10.1g Protein / 19g Carbs / 3.7 Fat

Hot Soup - Carrot and Red Lentils

1 tbsp Sesame Oil
100g Onion
1 bunch / 100g Spring Onion
300g Carrot (diced)
1 tbsp minced garlic
1 vegetable oxo cube
1 tbsp Jerk Marinade
100g Red Lentils
600ml Boiled Water
210g tin Red Kidney Beans

1. Turn on Slow Cooker to High and when hot add the Sesame Oil and Onions
2. Stir and allow to steam through while you prep the rest of the veg.
3. Add the Carrot to the pot.
4. Mix the boiled water, stock cube, Jerk Marinade and garlic together, then stir well and add to the pot.
5. Sprinkle the lentils over the top and tap under the water, then replace lid and let cook for 2 hours.

Watch a movie, read a book, do some exercise - whatever you like.. Just keep an eye on the pot if you are not using a slow cooker, to make sure the bottom doesn't stick - cause no-one likes sticky bottoms

6. After 2 hours have passed, add the kidney beans and stir in, then leave for 30 minutes.

Serve up chunky with toast, kick your feet up and chill out.

Makes 4 good sized portions at 165cals each
6.7g Protein / 25g Carbs / 4.4g Fat

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