One of the challenges I face as a health coach is finding strategies to help my clients eat healthy while maintaining a busy life.
One of my clients is a full-time nurse who works the night shift, and if we are honest we all know there is no such thing as a full-time nurse, as there is a high expectation that they work overtime.
Another client I work with is a Hedge Fund Manager who manages millions of his client’s money. There is no such thing as 9-5 with this kind of work, and on top of all that madness, he felt that training for an Ironman triathlon would be a great addition to his crazy life.
No matter what you are dealing with, eating and meal prep can sometimes feel like such an inconvenience. That is why processed frozen dinners and fast food is a growing industry.
This is also why a slow cooker might be one of the best investments in your health. Prep all the ingredients and press start.
This week’s feature is brought to you by melaniemakes.com
Slow Cooker Lemon, Rosemary Lentil Soup
Prep time: 15 minutes, Cook time: 6 hours, Serves: 6
- 6 carrots, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 yellow pepper, chopped
- ⅛ teaspoon cayenne pepper
- 3 cups red lentils
- 4 cups chicken broth
- 2-3/4 cups water
- 1-1/2 teaspoons salt
- 1 lemon, zest and juice
- 1 tablespoon fresh rosemary, chopped
- In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
- Cook on LOW for 6 hours.
- Stir in lemon zest, juice and rosemary.
- Season with additional salt and pepper to taste.
- Ladle into bowls and garnish with additional chopped rosemary if desired.