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Lunch

Dinner/ Lunch

Slow Cooker Black Beans Recipe

You gotta love a big ol’ pot of black beans. They’re so good for you. Plus, they can rock main or side dish status with ease. This recipe is the perfect make-ahead meal because you cook it hands-off style in the slow cooker, then just microwave it the day you want to eat.

Oh, and it’s vegan and gluten-free, but not by design. Beans are just born that way.

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Dinner/ Lunch/ Travel

Make Ahead Chana Masala – Vegan, Gluten-Free

This chana masala recipe might be one of the recipes I’m most proud of. My favorite Indian restaurant is on the other side of Nashville, and it takes some planning to get out there. Now I can make this dish on my Cooking Day and have creamy, tangy, perfectly spicy Indian any night of the week. I’ve got a sneaking feeling mine’s also probably healthier than the gloriously fatty-salty goo I always order. Sorry Sitar.

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Dinner/ Lunch

Slow-Cooker Marinara Recipe

I am a lover of red sauce from way back. I wasn’t a macaroni and cheese kid – it was p’skhetti and sauce all the way. My college years were filled with jarred marinara and white pasta, and it sadly carried over to my adult years.

This love did not disappear when I started to eat healthier. Most of the time, there’s nothing I want more than a big bowl of red sauce and noodles. And I can still have it with this recipe. It’s low in sugar and sodium, with all the big, bold flavors of long-simmered marinara. Just throw in the ingredients, give a quick stir, and four hours later, you’ve got bubbly heaven. Paired with some quinoa pasta or zoodles, it’s the perfect comfort food for this girl.

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Dinner/ Lunch/ Travel

Stem to Peel Homemade Stock

Making homemade stock from cooking leftovers is one of my favorite bits of kitchen alchemy. On my cooking day, I just set up a container to throw my veggie scraps into. Then I freeze the container. Every few weeks, the still-frozen veggie scraps go into the slow cooker with some water. Four hours later, delicious, tawny stock comes out.

It’s economical and cuts down on food waste. But most importantly, your stock will taste way better than any packaged stock ever could.

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Dinner/ Lunch/ Travel

Brussels Sprouts-White Bean Ribollita

So. Many. Vegetables. This soup is easy and insanely good for you. Make a big pot and have it for lunch all week. Ribollita is often made with shredded cabbage. But I have a hard time using up a whole head of the stuff, and half of it ends up yellowing sadly in the back of my fridge. My answer is buying as many brussels sprouts as I need from the bulk container at the grocery store. Then, I always have just as much cabbage goodness as I need for any recipe, no food-waste guilt required. Just shred the brussels sprouts like you would big cabbage and toss in soups, veg mashes, stir fries, etc.

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