Easy Slow Cooker Beef Stew

by Kristen Norton | Oct 11, 2025 | Recipes and Meal Ideas

Slow Cooker Beef Stew

When the weather cools down, there’s nothing better than coming home to a warm, hearty meal that’s already done. This Slow Cooker Beef Stew is comfort food done the Well Balanced way — nourishing, flavorful, and full of wholesome ingredients.

The secret to making it taste like it simmered all day on the stove? Don’t skip the sauté! Browning the beef and aromatics first adds that deep, savory flavor that makes every bite satisfying.

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Prep Time 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 496

Ingredients Method Notes

Ingredients

  

• 2 lb beef stew meat, cubed
• 3 carrots peeled and chopped
• 3 stalks celery chopped
• 1 onion sweet, chopped
• 4 cloves garlic minced or pressed
• 1 Tbs rosemary fresh, chopped
• 1/4 cup parsley fresh, chopped
• 2 Tbs avocado oil
• 2 potatoes (e.g., russet or Yukon Gold) chopped into even pieces
• 5 cups beef broth low-sodium
• 2 bay leaves

Method

 

Prep

1. Cube beef.
2. Chop carrots, celery, and onion. Mince garlic.
3. Chop rosemary and parsley.
4. Set slow cooker to “Sauté” setting.

Make

1. Add 1 tablespoon of oil to the slow cooker and sauté beef until brown on all sides. Remove and set aside.
2. Add remaining avocado oil to slow cooker and sauté onion, garlic, and rosemary until fragrant. If you don’t have a sauté setting on your slow cooker you can sauté the beef and vegetables stovetop separately and add. Sautéeing adds a deeper flavor to the stew.
3. Add carrots, celery, and pototoes and stir to coat.
4. Return beef and juices to slow cooker. Add broth and bay leaves.
5. Set slow cooker on high for 4 hours or low for 6-8 hours. You want to cook the stew until the beef is tender.
6. Remove bay leaves.
7. For a thicker stew, remove some of the vegetables with broth and purée then add them back to the pot.
8. Serve topped with fresh parsley.

Notes

Optional swaps: in place of yukon potatoes, you can use butternnut squash or sweet potatoes.

Nutrition
Facts
Calories
per serving
496
Amount/serving
% Daily Value*
Total Fat 17.7g
27%
Saturated Fat 5.2g
25%
Trans Fat 0.5g
Cholesterol 145mg
48%
Sodium 742mg
32%
Amount/serving
% Daily Value*
Total Carbohydrates 30g
10%
Dietary Fiber 5g
21%
Total Sugars 9g

Protein 56g

Dinner to Lunchbox: Quick and Healthy Back-to-School Meal Ideas

by Kristen Norton | Aug 2, 2025 | Recipes and Meal Ideas

Back-to-school season is here, and for many busy families, mealtime can feel like a daily hurdle. Between homework, activities, and work schedules, it’s easy to get overwhelmed figuring out what to cook — let alone what to pack for lunch the next day. But what if your dinners could do double duty and make your lunch prep easier?

Welcome to the “Dinner to Lunchbox” approach. A simple, time-saving strategy that turns your wholesome dinners into delicious, nutritious lunches your family will actually want to eat. Let’s dive into why this approach is a game-changer and share easy dinner recipes that transform effortlessly into healthy back-to-school lunches.

Why Turn Dinner into Lunch?

Using dinner leftovers for lunch isn’t just about saving time (though that’s a big win). It also supports healthy eating, reduces food waste, and saves you money.

Here’s why Dinner to Lunchbox works:

• Time-saving: Cooking once for two meals cuts your kitchen time in half.
• Nutritionally balanced: Thoughtfully planned dinners ensure your lunches pack the right protein, fiber, and veggies.
• Cost-efficient: Using leftovers wisely means less food tossed and more money saved.
• Stress-reducing: Having ready-to-go meals makes hectic mornings smoother.

Back-to-School Dinner Recipes That Double as Lunchbox Favorites

Here are some family-friendly dinner ideas designed with tomorrow’s lunchbox in mind. Each recipe is easy to customize, packed with nutrients, and versatile enough to keep your meals interesting.

Roast Chicken with Broccoli and Potatoes

Roast a whole chicken with tender broccoli and crispy potatoes for dinner.

Lunchbox remix:

• Shred leftover chicken and mix with Greek yogurt, a bit of mustard, celery, and herbs for a creamy chicken salad wrap.
• Or toss shredded chicken with quinoa, chopped bell peppers, tomatoes, and spinach for a vibrant chicken and veggie bowl.

Sheet Pan Stir Fry

Sheet pan dinners are a lifesaver. Roast tofu, chicken, pork, or beef with your favorite veggies for a balanced meal. Get the recipe here.

Lunchbox remix:

• Wrap your protein and veggies in a tortilla with fresh spinach and a drizzle of your favorite sauce.
• Or serve the protein and roasted veggies over brown rice topped with sesame seeds and soy sauce for an easy grain bowl.

Spaghetti Bolognese

A classic pasta dinner packed with veggie-rich sauce. Get the recipe here.

Lunchbox remix:

• Halve a few bell peppers and steam them in the microwave. Fill the bell pepper halves with your Bolognese sauce and top with cheese for a delicious lunch.
• Or spread the sauce on flatbread, add cheese, and bake until bubbly for a quick Bolognese flatbread.

Avocado Lime Salmon

Pan-seared salmon with a bright avocado lime topping makes a flavorful dinner. Get the recipe here.

Lunchbox remix:

• Flake leftover salmon into tacos with avocado topping, lettuce, and cheese.
• Toss salmon with greens, tomatoes, cucumber, and olive oil for a fresh salmon and avocado salad.

Quick and Easy Lunchbox Tips for Busy Families

You don’t need to reinvent the wheel each day. Here are some smart tips to make lunch packing a breeze during the busy school season:

• Plan ahead: Design dinners that easily turn into lunches to cook once and eat twice.
• Batch prep basics: Cook grains, roast veggies, or prep proteins in larger quantities.
• Use versatile ingredients: Ingredients like chicken, tofu, and salmon work well in wraps, bowls, and salads.
• Get the family involved: Let kids pick one dinner and lunch combo each week because they’re more likely to eat what they helped create.
• Pack smart: Use containers with compartments or small reusable containers for sauces and toppings.

The Takeaway: Simplify Meals Without Sacrificing Nutrition

Meal planning with a Dinner to Lunchbox mindset simplifies your routine, reduces mealtime stress, and keeps your family fueled with nourishing food. It’s a practical strategy that helps you maximize your time and budget while delivering variety and balance.

Want more ideas tailored just for you? Book a Clarity Call with us to create a personalized plan that fits your family’s needs and lifestyle. Let’s make healthy eating easy, enjoyable, and totally doable this school year.

Avocado Lime Salmon

by Kristen Norton | Aug 2, 2025 | Recipes and Meal Ideas

Avocado Lime Salmon

This is fresh, zesty, and ready in under 20 minutes. Tender, perfectly seasoned salmon bakes while you toss together a bright topping of creamy avocado, crisp red onion, fresh cilantro, and a squeeze of lime.

The result? A simple, heart-healthy meal packed with protein, healthy fats, and bold flavor.

No fuss, no fancy steps, just real-food goodness.

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Servings: 4

Ingredients Method Video Notes

Ingredients

  

• 1 1/2 lb salmon skinless
• 1 Clove garlic minced
• 1 tsp olive oil
• salt to taste
• pepper to taste
• 2 tsp paprika
• 1 avocado chopped
• 1 red onion chopped
• 4 Tbs cilantro fresh, chopped
• 4 Tbs olive oil
• 4 Tbs lime juice

Method

 

1. Preheat oven to 400˚F.
2. On a baking sheet, season salmon with garlic, 1 teaspoon olive oil, salt, pepper, and paprika.
3. Bake for 10–12 minutes.
4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
5. Spoon avocado topping over the salmon.
6. Enjoy!

Video

Notes

This salmon dish is rich in protein and heart-healthy fats, with minimal carbs.

Macro Breakdown (per serving):  
Calories: 559 | 
Protein: 36g | 
Carbohydrates: 8g (including 3g fiber, 2g natural sugars) | 
Fat: 42.9g (8g saturated) |

Sheet Pan Vegetable Bolognese

by Kristen Norton | Aug 2, 2025 | Recipes and Meal Ideas

Sheet Pan Vegetable Bolognese

This is a hearty, plant-powered twist on a classic. This recipe layers earthy porcini mushrooms, fresh veggies, and lentils for satisfying combo of protein and fiber. Roasted on a single pan for easy cleanup, it’s rich in flavor thanks to garlic, tomato paste, and a splash of soy sauce.

Serve it over spaghetti squash or protein pasta for a balanced, veggie-forward meal that makes leftovers easy.

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Servings: 4

Ingredients Method Video Notes

Ingredients

  

• 1/4 cup porcini mushrooms dried
• 2 large carrots peeled and chopped
• 2 parsnips peeled and chopped
• 1 onion sweet, peeled and chopped
• 8 oz mushrooms washed and chopped
• 4 cloves garlic peeled and pressed
• 1 cup tomatoes canned, drained and chopped
• 4 Tbs olive oil
• 2 Tbs tomato paste
• 1/4 cup soy sauce or alternative
• 1 1/2 cups lentils canned, drained and rinsed
• 2 cups vegetable broth. low-sodium
• 1/2 cup parsley fresh, chopped

Method

 

1. Preheat oven to 400° F.
2. Cover porcini mushrooms with 1 cup of very hot water and steep for at least 15 minutes. Drain and reserve broth.
3. Prepare vegetables according to directions.
4. Pulse vegetables one at a time in your food processor until finely chopped. Add to a large mixing bowl.
5. Stir in pressed garlic and canned tomatoes.
6. Whisk together olive oil, tomato paste, soy sauce, and reserved mushroom broth. Pour over vegetables and toss to coat.
7. Spread vegetables in a parchment-lined roasting pan with sides and place in oven and roast, stirring once, for 30-40 minutes.
8. Stir in lentils and as much vegetable broth as needed to achieve the desired consistency.
9. Remove from oven and let cool before storing in a glass dish with lid. The sauce can be stored for up to 4 days in the refrigerator.
10. Serve sauce over spaghetti squash, cauliflower rice, zucchini noodles, or another base of choice.

Video

Notes

Macro Breakdown (per serving):
✅ Calories: 358
✅ Protein: 12g
✅ Carbohydrates: 48g (including 14g fiber, 15g natural sugars)
✅ Fat: 14.4g (only 2g saturated)

This meal is high in fiber and plant-based protein, making it a filling, balanced option that supports blood sugar balance and keeps you satisfied longer.

Protein goals? Serve this with 1/2 cup of Protein+ pasta by Barilla for 10 more grams of protein.

Cuban Vegetable Salad

by Kristen Norton | Jun 11, 2024 | Recipes and Meal Ideas

Cuban Vegetable Salad – A Bright, Healthy, and Colorful Dish

Summer means lots of parties, cookouts, and time by the water. Want to WOW your friends and your taste buds? This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad’s striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Cuban Vegetable Salad

This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad's striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Cuban

Calories: 470

Ingredients Method Video Notes

Ingredients

  

Mojo Dressing ingredients

• 1/4 cup olive oil
• 1 Tbs lime juice
• 1 1/2 tsp Dijon mustard
• 1 clove garlic minced or pressed
• 1 tsp honey
• 1 tsp cumin
• 1 tsp chipotle pepper in adobo sauce chopped
• 1/2 cup cilantro chopped
• 1/2 cup parsley chopped
• salt to taste
• black pepper to taste

Salad Ingredients

• 11/2 cup black beans canned, rinsed and drained
• 2 cup cherry tomatoes halved
• 1 bell pepper red, chopped
• 1 bell pepper green, chopped
• 1/2 onion red, chopped
• 1 cup celery chopped
• 2 cloves garlic minced or pressed
• 1 mango flesh chopped
• 1 avocado cubed
• 1/2 cup corn frozen and defrosted (or fresh)
• 1 cup rice brown, pre-cooked

Method

 

Prep the following ingredients:

1. Cook brown rice according to directions.
2. Drain the black beans.
3. Slice cherry tomatoes in half and finely chop peppers, onion, and celery.
4. Mince the garlic.
5. Cube mango and avocado.
6. Mince garlic.
7. Finely chop chipotle pepper in adobo sauce.

Make the salad.

1. Add beans, tomatoes, pepper, onion, garlic, corn, and celery to a large bowl and mix.
2. Fold in mango, avocado, and brown rice.

Make the dressing.

1. In a medium size add olive oil, lime juice, Dijon mustard, garlic, honey, cumin, and chipotle pepper, then whisk until well mixed.
2. Fold in cilantro and parsley.
3. Season with salt and pepper to taste.
4. Add mojo dressing to the salad and toss well.

Video

Notes

Makes 4 servings. Nutrition facts per serving:

• Calories: 470
• Total Fat 23g
  • Saturated Fat 3.1g
  • Trans Fat 0.0g
• Cholesterol 0mg
• Sodium 378mg
• Total Carbohydrates 60g
  • Dietary Fiber 14g
• Protein 11g

Easy No-Cook Vanilla Cinnamon Granola

by Kristen Norton | Feb 4, 2024 | Recipes and Meal Ideas

Granola is a great way to kick start your energy for the day! This one has all the good stuff. If you have a nut allergy, just replace walnuts with sunflower seeds or pumpkin seeds.

Ingredients:

• 1 cup walnuts, raw, chopped
• 12 dates, Medjool, pitted and chopped
• 1 cup oats, rolled (gluten-free if necessary)
• 1/4 cup coconut flakes, unsweetened
• 1 Tbs chia seeds
• 1 Tbs hemp seeds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon, ground
• salt, to taste

Directions:

Prep

1. Pit and chop dates

Make

1. Add walnuts to food processor and pulse until roughly chopped
2. Add dates and pulse until combined with walnuts
3. Add balance of ingredients and pulse until combined
4. Add a few pinches of salt if desired
5. Pour onto baking sheet and separate with fingers
6. Let air dry for about four hours
7. Place in an airtight container and store in refrigerator for up to two weeks

Notes:

Pecans work well in place of walnuts here.

Serving size indicated is perfect for breakfast or snack but you can also use less as a topping!