The first day of fall was this week and the season is starting to feel like it is really here. Something that brings a lot of comfort and warm memories during these months are delicious and hearty meals made in slow cookers and crock pots. When losing weight, we often miss out on such meals because it can be difficult to find clean and healthy recipes. Here are some great recipes that will support your weight loss without missing out on flavor. 

Quinoa Squash Stew 

For this filling and tasty recipe, you will need 7 cups of vegetable broth, 1 cup of quinoa, 1 butternut squash (about 6 cups), 1 medium onion, 14 oz tomatoes (fresh or canned), 1 bay leaf, 3 garlic cloves, 2 tsp of Oregano, 2 tsp dried Parsley, 1/2 tsp chili flakes, 1/2 tsp cayenne pepper, 2 tsp curry powder, 1 tsp of salt and 1 tbsp of olive oil. It will make 8 servings and it’s also gluten free. Diced up the onion and peel and cube the squash, then simply add all the ingredients to the slow cooker and stir them together. Cook on high for 3-4 hours (until quinoa is cooked and the squash is tender). At this point you should stir everything again really well then let the mixture sit on the low heat setting for another 30 minutes to let all the liquid really absorb. After that, give it another stir before dishing it out (1 cup = 1 serving). 

Split Pea Sweet Potato Soup

This recipe is also a delicious and hearty meal for those colder nights, and it’s also vegan. Start with 1 pound (2 1/4 cups) of green split peas, 5 celery stalks, 1 large sweet onion, 1 garlic clove, 8 cups of vegetable broth, 1 medium sweet potato and salt and pepper to taste. Chop the onion, mince the garlic, slice the celery, wash and drain the peas, and peel and dice the sweet potato. Add everything except the sweet potatoes and cook on low for 2 hours, stirring occasionally. After 2 hours, add the sweet potatoes and cook for another 30 minutes (until peas are soft and soup looks creamy). Stir before serving and add salt and pepper to taste (1-2 cups = 1 serving).

Chick Pea Coconut Curry 

This is an exciting and satisfying recipe that is also gluten free and vegan. You will need 1 teaspoon of olive oil, 1/2 a yellow onion, 1 clove of garlic, 1 tablespoon of ginger, 15 oz can of chick peas, 1 cups of tomato, 2 cups small cauliflower florets, 1 sweet potato, 1 cup vegetable broth, 1 cup unsweetened coconut milk, 1/2 tablespoon curry powder, 1 tablespoon garam masala (Indian seasoning), 1 teaspoon of salt, and 2 cups baby spinach. Start by chopping the onion, mincing the garlic and ginger, peeling and dicing the sweet potato and chopping the spinach. Then heat the oil in a pan and sauté the onion, garlic and ginger for 5-7 minutes. Transfer this mix to the slow cooker then add all the other ingredients except the spinach and give it all a good stir. Heat on low for 6 hours or on high for 4 hours. Right before serving, add the spinach and stir in the slow cooker for 5 minutes (1 cup = 1 serving). 

Pepperoncini Chicken 

This last recipe is a great lunch or dinner option with tons of flavor that also reheats perfectly. You will need around 3 lbs of boneless skinless chicken breast, 1 cup low sodium chicken broth, 8 oz of pepperoncini peppers with liquid and 2 tbsp. of Italian seasoning. Add all these ingredients to the slow cooker and stir together. Cook on low for 4 hours. Once it is finished, you can shred or slice the chicken (4-6 oz = 1 serving). Simple and delicious!

~Love to Live Healthy with Josephine Fitzpatrick

Innovation Weight Loss and Fitness

8031 Jericho Tpke Woodbury, NY 11797

469 7th Ave Manhattan, NY 10018