Ray and I have long days during the week. We are typically out-the-door by 8 AM, and on non-gym days we’re home by 7 PM, gym days home anywhere from 8-8:30 PM. This schedule obviously poses a bit of a challenge when it comes to preparing our own healthy meals at home. Of course, if you know us, you know we love a good challenge, and one solution we’ve turned to twice this week already is our crock pot.
Actually, it’s a little funny we’ve been using the crock pot so much lately, since Emilie Hardman during our recent vegan cooking class asked the class “What kitchen tool do you love but don’t use?” and Ray responded, “our crock pot!” I think the question got us thinking of why we love our crock pot and inspired us to use it again. 🙂 I have to say, it is really amazing to come home to the smell of delicious hot food after a long day at work (and an hour at the gym!) and be able to scoop some onto a plate and chow down immediately!
So first we’ll show you a Portuguese bean stew we made last night right here, right now, and later on we’ll post our second crock pot recipe, a Thai green curry. Our friend Warren, who shared the meal with us, recommends adding a couple capfuls of tabasco sauce like his father used to do when he made Portuguese bean stew. I personally don’t handle heat so well, so I left it out of my serving and it was still yummy. 🙂
Crockpot Portguese Fava Bean Stew
- 1 pound fava beans (we soaked dried fava beans overnight, for about 9 hours. I think they were about half a pound dry.)
- 1 ~15 oz. can fire-roasted diced tomatoes (we used Muir Glen)
- 4 stalks celery, diced
- 1/2 vegan snausage, diced
- 1 Tbsp smoked paprika
- 1 medium onion, diced
- 4 garlic cloves, smashed and minced
- 2 cups vegetable broth
- 2 roasted red pepper halves (we got them in a jar)
- 2 cups water
- A crockpot
This is an extremely, extremely simple recipe. Dice up the onions, mince the garlic cloves, dice up the celery, slice the roasted red pepper. Toss all the ingredients into the crock pot. We did this the night before, covered the crock pot ceramic bowl in the fridge, and put it into the crock pot body the next morning and left it on low. It cooked for over 12 hours. When we got home, we stirred it up and served it over some brown rice from our rice cooker.
- Servings: This will make 6 servings.
- Weight Watchers Points: 2 points per serving. (If you divide it into 4 servings, it’s 4 points a serving)
Oikos Honey Greek Yogurt with Strawberries
Thanks to Kristina from Stonyfield Farm, we had some great coupons to get free Oikos Greek yogurt. (If you haven’t guessed by now, we are both huge Greek yogurt fans and Oikos is one of our favorite brands) It’s a little hard to get sometimes though, especially all the available flavors at the markets we normally go to. (It surprisingly wasn’t available at our food co-op, nor was it at the Market Basket or Shaws we go to. We ended up getting it at the local Whole Foods market.) We tried the following flavors:
- Vanilla (Ray loves it!)
For dessert after our stew I sliced up some fresh strawberries and mixed them in with the honey flavor Oikos. The Oikos Greek yogurt is probably the thickest, creamiest yogurt I’ve had yet. It was really delicious and only 2 Weight Watchers points. So I highly recommend it! The only complications are that it cost a bit more than other Greek yogurts and can be difficult to find in stores (Market Basket told me they don’t carry it because of the price point.) If you’re looking to really treat yourself though, with a super creamy, thick, organic, and naturally-sweetened yogurt (no nutrasweet! no splenda!!) it is *really* worth it. For us, there is an extra bonus as Stonyfield Farm is local to us up in Londonderry New Hampshire.