I use my slow cooker all the time. I’m not exaggerating. Every Sunday night, I make a big pot of something for my husband’s lunch for the week. Thankfully he doesn’t mind the repetition of eating the same meal all week. This strategy has saved us a ton of money, as he would frequently buy his lunch.
Once our Sunday dinner is eaten and before the kitchen is cleaned. I’ll prepare the meal and cook it overnight on low for 8 hours. Then the next morning, I’ll add some frozen veggies if desired, perhaps prepare a carbohydrate source (like pasta, quinoa or rice) and divide the meals into glass bowls for the week.
In the summer we’re frequently out of the house in the evening for races. Before I leave the house, I’ll put something in the slow cooker on high for 34 hours, so when we come from racing we have a meal waiting for us. That’s when I’ve used the falafel recipe. Once we come home, we can add the falafel into a pita, along with some hummus and cucumbers. I was skeptical about making falafels in a slow cooker, but they are quite yummy.
Slow Cooker Falafel
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com