Crock-pot Cook-Off Challenge Recipes

Here are some of the awesome recipes from out Crock-Pot Cook-Off

John's Slow Cooked Red Chili Turkey from the NY Times Find the recipe here--RECIPE

John's Slow Cooked Red Chili Turkey from the NY Times

Find the recipe here--RECIPE


Sylvia's Tempeh Chili

2 tablespoons olive oil
1 large yellow onion, diced
8-ounce package tempeh, crumbled
1 large green bell pepper, diced
1  large red pepper, diced
1  large yellow pepper, diced
2 cloves garlic, minced
2-15 oz can diced tomatoes
2-15-ounce can kidney beans, drained
1 teaspoon cumin
2 teaspoons chili powder

Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, until the peppers are softened, about 5 minutes. Add beans, tomatoes, 1 cup water, chili powder, cumin and and simmer, covered, until flavors meld, about 30 minutes.

Winner of the Cook-Off Challenge:

Ethos Member, Leela's Favorites

In addition to working hard in the gym, Leela is a cook and loves to experiment.  This month she submitted some of her favorite recipes:

Healthy and filling dessert: Chia Pudding 

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Makes 3 servings. My boyfriend hates it when I make healthy things and even he loves this!

1 1/4 cups low fat milk/nut milk/ coconut milk
1 TBSP raw honey or maple syrup
4TBSP chia seeds
1tsp ground cinnamon

Instructions: Add everything into a large jar and shake really really well. Make sure the syrup/honey isn’t all stuck on the bottom. Refrigerate overnight until the chia seeds soak up some of the liquid and it has a pudding like consistency. I like to eat this with some fresh berries and a little toasted coconut on top. Sometimes I add cocoa powder or chocolate protein powder to the mix to make it more like chocolate pudding. 

Here is a good link for this one:


Sweet Spicy Sriracha Glazed Salmon

This recipe is one of my favorites for a fast dinner; (sorry the site is annoying and has music) I usually just cook some brown rice to serve with this and saute some asparagus or green beans to put on the side.


No Bake Energy Bites



I love these, you could skip adding chocolate chips in them to make them healthier. I use all different nut butters or sunflower seed butter, sometimes I put raisins in instead and I often add some protein powder to the mix. They’re super easy and I fill mason jars with them and snack on them after working out.






Sweet potato veggie burgers with avocado


This one is vegan in case people are interested in that. . One warning, I literally double every spice she calls for when I make these and then add a few other things too. I like FLAVOR.

Recipe - The "Oh go on then, I'll just have a little piece" pumpkin oat muffin

If you must have dessert, you must have this dessert. If you know what I mean. Staying on theme of preparing meals, planning for functions and “hacking the holidays” with your health and fitness, this week's short and sweet (pun totally intended) blog entry comes with chocolate chips and peanut butter. For those days when you just have to have something sweet, or need something for the office party that you CAN eat and stay on track.


Pumpkin Oat Muffins

  • No flour - just whole grain oats

  • Protein

  • Fiber

  • Healthy fats

  • Vitamin A

1 regular muffin (or 4 mini muffins):

150 calories | 5g fat | 25g carbohydrate | 3g fiber | 4g protein

*compare to 1 regular store-bought pumpkin muffin (Whole Foods):

320 calories | 16g fat | 41 carbohydrates | 3g fiber | 5g protein

Ingredients: 1 cup pumpkin puree, 2.25 cups whole oats, ¼ cup almond butter, ¼ cup almond milk, ½ cup honey, 2 eggs,1 T vanilla, ½ tsp baking soda, 1 tsp baking powder, 1 teaspoon cinnamon, ½ tsp salt. Optional: chocolate chips to top

Directions: Put all ingredients (except chocolate if using) in a food processor and blend until at desired texture- at least 30 seconds. Fill muffin tin and bake at 350 degrees for 20-25 minutes. Makes 12 muffins!

Simple as that. These guys are soft, unbelievably tasty and as inoffensive as something in muffin form can really be. 

Keep your eyes out for more recipes and tips to keep you full of all the right stuff this holiday season.

Recipe credit: Jen Olsen-Weedall


3 Quick yet delicious meals you can whip up with a rotisserie chicken

Instead of trying not to eat the desserts at your next party (this never works), grab a rotisserie chicken (or 2 or 3) and whip up these 3 easy meal ideas to stay energetic, full, and in line with your goals during the holidays.

  1. Chicken Fajitas or Quesadillas

  2. 5-Min Chicken Soup

  3. Easy Chicken Salad

*REMEMBER, many of the ingredients are flexible and optional according to your personal taste and what you have on hand. The formula for each one consists of a Protein + Healthy Fat + Veggies + maybe a healthy carb, so mix and match as you can.

*1 Rotisserie Chicken will make both Recipes #1 & #2 -OR- Recipe #3.

1. Mexican Chicken Salad/Fajitas

Makes: 2 servings


  • 2 rotisserie chicken breasts, shredded (TIP: use the thighs for chicken soup!)

  • 2 corn tortillas/person (optional)

  • Baby Spinach

  • Salsa of choice

  • 1 can black beans, drained & washed

  • Shredded Cheese (optional) (Tip: look for raw cheddars & pepper jack)

  • Guacamole (optional)

  • Fresh cilantro, chopped

  • Salt & pepper


  • The Salad: In a medium sized bowl (per person), microwave beans, salsa, & half the chicken (1 breast) for 60-90s. Mix in spinach and cheese. I personally like to toast the corn tortillas until they are hard like a chip and scoop the mixture while I eat.

  • Tacos: Throw the tortillas in the toaster or microwave for 20-60s until soft. Heat the chicken & beans. Make your own tacos night with all the ingredients. Enjoy!

2. 5-Minute Chicken Soup

Makes: 2 servings


  • 2 legs/thighs from the Rotisserie Chicken, deboned & chopped.

  • 3 handfuls Baby greens of choice: spinach/kale

  • 1/2 Bag Organic Green Beans or 2 cups Frozen Peas

  • 4 cups Chicken Broth of Choice

  • Garlic Powder

  • Salt & Pepper


  • In a covered medium saucepan over high heat, add chicken broth and green beans/peas while you prepare the chicken.

  • Add chicken and greens to the broth and heat until boiling. Reduce heat & taste. Add ½ tsp. Garlic and salt until it tastes amazing.

  • Enjoy! Can serve with a sweet potato or add a tablespoon of butter for extra flavor and filling power.

3. Easy Chicken Salad


  • (makes 4 cups)

  • 1 rotisserie chicken, shredded & chopped

  • 1 c grapes, halved

  • 1 green apple, chopped

  • 1/2 c. red onion, minced

  • 3-4 ribs celery, chopped

  • 1 c. crushed walnuts or slivered almonds

  • 1/2 - 1 c. easy mayo (recipe below)

  • Salt & Pepper as desired


  • Pick all the chicken (no skin) from the carcass. Save carcass for broth. Chop & put into a large bowl.

  • Halve the grapes; chop the apple, celery, and red onion; crush the walnuts; make the mayo, if needed.

  • Add all ingredients to bowl. Mix well.

  • Salt & pepper as needed. Add garlic powder if needed (start with 1/2 tsp)

  • Serve on salad, in a tomato, or eat with a fork!

EXTRA: Since store-bought mayo is the worst possible food you can put in your body, make the most delicious mayo you’ve ever tasted with this 5 minute recipe.

Store-bought mayo can be inflammatory because is always made with industrial seed oils (canola, linseed, grapeseed, etc.) that are high in polyunsaturated fats. Instead, I like to use either avocado oil higher in monounsaturated fat and/or ¼ the total amount of oil with MCT oil, a concentrated form of liquid coconut oil that can be healthful and energizing.


Nom Nom 5 min. Mayo

Makes 1-2 cups


  • 2 eggs

  • 1 egg yolk (optional)

  • 1 tsp dijon mustard

  • 1 Tbsp. apple cider vinegar

  • 1-2 c. avocado oil or light olive oil

  • Salt

  • Dash of - cumin, garlic, cayenne (optional, but I like all three!)


  • (Can Do Ahead) Let eggs come to room temp.

  • Put eggs, yolk, mustard, any spices & acv in a blender. Liberally salt (~1 tsp). Add ½-1 cup of oil

  • Turn blender on low-medium & blend for 20-30s.

  • Continue blending & slooooooowly pour oil (almost drips, but a slow stream) into blender while it is running until thick & will no longer  blend.

  • Taste & salt as desired.

  • IDEAS: add garlic, a touch of cumin, and/or cayenne to spice up your mayo!

Send us your photos of what you make and enjoy your holiday season!