Ode to my crockpot…

Oh crock pot, you are so cool that you have not one name but two.

Some call you a slow cooker, but I just refer to you as my boo.

You cook up healthful ingredients in just one pot.

That is why I tend to use you a lot.

You are easy to clean and create such delicious food.

Your meals bring a smile to my face and lighten my mood.

We want our FITgals to stay in the loop.

So check out these delicious crock pot recipes posted on goop.



Cozy. Hot. Satisfying. In other words, this is exactly what we like to wake up to every morning. The mix of grains, seeds and spices make this one a nutritious and delicious way to start the day.

(SERVES 4-6)

1 cinnamon stick

8 cardamom pods, crushed

1 cup rolled oats

½ cup steel cut oats

½ cup buckwheat groats

¼ cup chia seeds

¼ cup amaranth

½ cup dried blueberries

4 cups oat milk (you can use rice, whole or almond milk instead of oat milk. You can also use water.)

4 cups water

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ cup brown rice syrup

2 tablespoons maple syrup

½ teaspoon salt


1. Wrap the cinnamon stick and crushed cardamom pods in cheesecloth and tie with string to secure.

2. Combine this with all remaining ingredients in crockpot and stir to combine.

3. Cook on “slow cook” low setting for 7 hours.




Hearty soups always seem to taste better the second day: This turkey sausage stew delivers that bang in seven idle hours. While it’s great for a crowd, if you’re cooking for one, make the whole recipe and freeze leftovers in individual, easy to reheat portions. TIP: If you can’t find cranberry beans, use cannellini instead.

(SERVES 4-6)

2 tablespoons olive oil

¾ pound mild Italian turkey sausage, casings removed **Sub any kind of chicken or sausage, or remove to make a yummy take on white bean chili and throw over quinoa for a complete protein**

1 medium red onion, peeled and diced

1 large carrot, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

pinch of salt

2 cups dried cranberry beans

4 cups chicken stock

1 teaspoon chopped thyme

2 teaspoons chopped rosemary

1 tablespoon chopped parsley

1 pinch red chili flakes

1 bunch kale, cleaned and roughly chopped

1 bunch escarole, cleaned and roughly chopped


1. Heat olive oil in a sauté pan over medium high heat. Add sausage and cook for 5 minutes, or until cooked through and starting to brown. Using a slotted spoon, remove sausage to crockpot and add onion, carrot, celery, garlic and a large pinch of salt to the pan.

2. Cook the vegetables over medium heat for 5 minutes, adding another splash of olive oil if necessary. Add 1 cup chicken stock to the pan to deglaze, and transfer this mixture to the crockpot along with the beans, remaining three cups chicken stock, chopped herbs, and chili flakes.

3. Set crockpot to slow cook on high for 7 hours.

4. Add kale and escarole and continue to cook for another 40 minutes. Serve with a sprinkling of sea salt.


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