Lately, both in life and during my patient sessions, simplicity has been the prevailing theme. I've been exploring ways to streamline daily tasks, like using Instacart for grocery shopping, which relieves the pressure of finding time during the week or sacrificing precious weekends.

Another challenge many face is finding time to cook nourishing meals. One tip I've been sharing is to maximize kitchen time by multitasking. For instance, while cooking a batch of quinoa, why not boil some eggs simultaneously?

One of my go-to strategies for simplifying meal prep is using the crockpot. Despite the availability of fancier gadgets, I remain loyal to this trusty kitchen tool. It allows me to effortlessly create complete meals by simply tossing ingredients inside and setting the timer, resulting in a delicious dinner by 5 pm.

As a morning person (thanks in part to my early-rising young children!), I seize the opportunity to start meal prep early. While savoring my morning coffee, I'll prepare something in the crockpot to enjoy throughout the week.

Now that my daughter Ellie is 8 months old, I'm excited to introduce her to new flavors. With the first 1,000 days of life being crucial for food acceptance, I've been experimenting with new recipes in the crockpot each week. From creamy soups to slow-cooked meats, it's not only simplified mealtime but also made trying new foods a breeze.

Last weekend, I whipped up a nourishing bean and bok choy soup using whatever ingredients I had on hand. I added ground chicken for extra protein, but it can easily be kept vegan.

Why not simplify your life with this versatile and easy crockpot recipe?

Easy Crockpot Bean and Bok Choy Soup

Prep: 15 min Serves: 6-8

Ingredients:

• 1 leek, chopped

• 2 cloves of garlic, minced

• 2 celery stalks, chopped

• 2 medium carrots, chopped

• 2-4 cups sliced bok choy

• 1 15 oz can beans (I used organic cannellini)

• 1 32 oz carton vegetable or chicken stock

• Optional additional proteins like ground chicken, chicken breast, thighs, etc. (I added maybe a fistful of some leftover ground chicken I had in the freezer)

• Optional additional veggies (I added frozen spinach, but you can throw in whatever you have handy to add more nutrients)

• Herbs & spices (I used salt, pepper, thyme, dash of nutmeg)

Instructions:

1. Add all ingredients to your crockpot, chopped, minced, or sliced as needed.

2. Cover and set the crockpot to either high for 3 hours or low for 7 hours.

3. Serve and savor, or freeze for up to three months in a freezer-safe container.