Friday, March 10, 2023
I love "bowl" style dinners. This was one of those vegetarian meals that surprised my paleo-loving husband. We served it over cauliflower rice and topped it with avocado and some crumbled cassava chips for texture.
SLOW COOKER: Cook on low for 3-4 hours if defrosted, or on high for 6-8 hours if frozen.
STOVE: Defrost and place in a large pot/Dutch oven. Simmer on medium for 60-90 minutes, stirring occasionally to make sure it doesn’t stick.
Serve over cooked quinoa and chopped kale
I'm a wife, mother of 4, and health coach with 15+ years experience in the fitness industry.
After spending many years helping people change their eating habits to reach their health and fitness goals, I'm sharing some of my favorite tips and recipes here.
I hope they help you reach your goals!