Hello and happy Monday!!
Wow, I feel like it’s been forever since the last time I posted. Goodness me, actually 13 days…. but who’s counting?
A lot has happened in the last few weeks!
My mom came to visit!
I ran the St. Pete Women’s Running Half Marathon – AWESOME race!
My husband and I bought a HOUSE!! YAY!!
And we moved!! Yipppeeee!! It’s been a GOOD last couple of weeks!
I really am just feeling overwhelmed with thankfulness! And the fact that we are in before the holidays just makes me GIDDY!!
Today’s challenge, Go Meatless, which coincides with Meatless Monday brings me to one of my new favorite recipes: Slow Cooker Carrot Lentil Stew! It is simple, delicious, vegan, gluten free and FABULOUS! I found this little cookbook gem while “thrifting” with my Mithers (mom) and flipped right to said recipe – It was love at first sight. Seriously, ENJOY! This is so delicious!!
Slow Cooker Carrot Lentil CasseroleServes 4-6
Adapted from Fix It and Forget It: Circa 2004 🙂
1 large onion, chopped
1 cup carrots, chopped
1 cup chopped tomatoes
1/2 cup dry lentils
1/2 cup dry quinoa (rinsed)
1/2 cup 2% cheddar cheese
1 cup zucchini, chopped
1/2 tsp of any of the following: dried thyme, dried basil, dried oregano
1 teaspoon garlic powder
1 cup low sodium chicken broth or Herb-Ox
Combine all ingredients in slow cooker.
Cover. Cook on high for 4-5 hours.
DONE. Enjoy!! <3
Day #1 of #elf4health done!
Will you join me?
Hope you’re enjoying and being thankful for this week! <3