Nothing makes me happier than an amazing healthy and delicious slow cooker recipe!
Are you using lentils or chickpeas or any other legumes in your diet at all? (Don’t miss the recipe below!) Check out the AMAZING results that came out of a recent study... adding just a few cups in a week have better results in various health markers than CUTTING out 500 calories a day! Here are some of the details....
A study was done to compare the difference in results between extra legume consumption against calorie restriction. Subjects were placed into two groups: one was instructed to add five cups of a week of lentils, chickpeas, split peas, or navy beans, but not make any other dietary changes. The other group was asked to cut their caloric intake by 500 calories a day. The group who added the extra legumes got healthier than the group who cut calories.. it was just as effective at shrinking their waistline and improving their blood sugar. It also improved cholesterol and insulin regulation. This is great news for those at risk for type 2 diabetes, or those trying to slim their waists, and get healthier.
Here’s an amazing recipe to try:
Incredible Nutritious Slow Cooker Taco Lentil Soup
It's both vegan, gluten-free and packed with incredible flavors from a variety of spices! You'll love this easy meal packed with plant-based protein!
1 teaspoon olive oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 white onion, diced 1 jalapeño, seeded and diced 1 cup green or brown lentils, rinsed 1 (28 oz) can crushed tomatoes 4 cups vegetarian broth 1 (15 oz) can black beans, rinsed and drained 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon onion powder 1/2 teaspoon cayenne pepper (if you like a little heat!) 1 teaspoon salt Freshly ground black pepper, to taste 1 cup frozen organic corn For topping: 1/2 cup Go Veggie Cheddar Shreds To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips
Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeño; sauté for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Add in the remaining ingredients (except for the corn) to the slow cooker: lentils, crushed tomatoes, vegetarian broth, black beans and spices. Stir ingredients together to combine, then cover and cook for 3-4 hours on high or 7-8 hours on low. 20 minutes before serving, stir in frozen corn.
Once soup is done, distribute into bowls (or do a meal prep) and top each with two tablespoons of Go Veggie cheese. Garnish with with extra fixin's such as cilantro and jalapeno.
Makes 4 servings. Double the recipe for a crowd!