Wednesday, April 2, 2014

Cook Book Review: Healthy Slow Cooker 2nd Edition by Judith Finlayson

Definitions of healthy eating have changed quite dramatically since The Healthy Slow Cooker was first published in 2006. In those days it was one size fits all: low-fat, no saturated fat, low calorie and moving toward nutrient-dense foods.

Many leading expoerts now feel that many of our modern diseases are directly associated with the consumption of wheat and advocate for a reduction in carbohydrates. Another significant development is the evidence against saturated fat is gradually diminishing.

I'm always looking around for good cookbooks and new recipes to try. I already have the Paleo Slow Cooker Recipe Book and later I found out that Judith Finlayson has come out with a second edition called "The Healthy Slow Cooker."  It contains more than 135 gluten-free recipes for health and wellness. I was excited to check it out and try some of the recipes. The book has great quality pages and amazing (and mouth-watering) photos of the completed dishes.

If you believe that food has the power to prevent (and possibly even cure)  many illnesses, this book is for you. All the recipes are delicious, nutrient-dense and have a balanced approach that will suit a wide variety of people. Incredibly healthy meals prepared in a slow cooker is an unbeatable combination.  And because they are made in the slow cooker, they enable you to get the most out of your diet without ever sacrificing convenience.

Time to dig out my slow cooker again and try some of these delicious recipes! Here's a recipe from the book I have permission to share with you: Chili with Black Beans and Grilled Chicken (page 124). My hubby loves chili and I cannot eat beef due to allergy reasons so this one was perfect.

Chili with Black Beans and Grilled Chicken
Makes 6 servings 

  • 1 tbsp oil
  • 2 onions, finely chopped
  • 4 stalks celery, diced
  • 4 cloves garlic, chopped
  • 1 tbsp ground cumin
  • 2 tsp dried oregano leavs
  • 1 tsp sea salt
  • 1 tsp cracked black peppercorns
  • 2 tbsp tomato paste
  • 1 can (398mL) no-salt added crushed tomatoes
  • 2 cups chicken stock
  • 2 cups cooked black beans
  • 2 tsp pure chile powder
  • 1/2 tsp cayenne pepper, optional
  • 2 cups cubed grilled chicken
  • 1 green bell or poblano pepper, seeded and diced
  • 1 can (127mL) chopped mile green chiles
  • Avocado Topping or shredded
  • Cheddar or jack cheese or sour cream
  • finely chopped red or green onion
PREPARATION - Medium to large (2-1/2 to 5 quart) slow cooker

  1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add tomato paste and tomatoes and bring to a boil.
  2. Transfer to slow cooker stoneware. Add stock and beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours.
  3. Sir in chile powder and cayenne, if using. Add chicken, bell pepper and greel chiles and stir well. Cover and cook on High for 20 minutes, until bell pepper is tender and chicken is heated through. Serve with topping(s) of your choice.


Judith Finlayson is a bestselling author whose lifelong love of food and passion for cooking has translated into sales of over 1 million cookbooks. She lives in Toronto, ON.

Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Thanks to Robert Rose Inc. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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