Crockpot Recipe Swap

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Yesterday started bright and early in the Haupert household, and some of us were a tad more enthusiastic about it than others.


Look at that pathetic pug lip! Oh my goodness… haha!


Breakfast was “Oatmeal” Minus the Oats with a scoop of sunflower butter and a glass of iced Dandy Blend with almond milk. Mal and I ate breakfast together and, while we ate, we made a checklist of everything we need to do before we leave for Seattle (i.e. reserve a rental car, book taxi to airport, drop Murphy at the dog sitter, pack, print boarding passes, Google CrossFit boxes in Seattle”¦ you know, all of the important stuff).

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FYI: Here’s how to not ruin your pots when making “Oatmeal” Minus the Oats!


I spent the rest of the morning work, work, working, and then broke for lunch a little early. My stomach was a-grumbling, so I reheated some leftover Skillet Sweet Potato, Sausage, and Spinach Hash. Delicious X 10.

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After I finished eating lunch, I whipped out the crockpot to prepare dinner.

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On the menu: Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash. I love finding new recipes, so I’m constantly tearing out pages from magazines and other publications””this one came from a little booklet in my swagbag at Fitbloggin’.

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Mmm”¦ butternut squash”¦ my favorite!

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Once dinner was (slow) cooking, I started to pack for Seattle. You’d think with all of the traveling I do, I’d be a pro at packing, but I still kind of stink at it. It takes me forever to plan outfits and figure out exactly what I should pack, so I typically give myself at least a couple of days to get it all together. I usually end up changing my mind a bunch and remembering random things to pack. I dunno, it seems to work.



A little while later, I needed to head into Boston for my doctor’s appointment, so I sliced up a banana and added some almond butter and cinnamon as a snack.

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Question of the Day

What’s your favorite crockpot recipe?

Feel free to leave a link or two in the comment section. I know I love finding new crockpot recipes, so I figured you guys would too!

P.S. MizFit is selling adorable workout skirts (with skulls on them!) on her blog. All proceeds benefit a family charity in Guatemala.



  1. My crockpot chili is very healthy. Layer in crockpot: 2 cans pinto or kidney beans (rinsed and drained), 2 cans diced tomatoes, 2 lbs. ground beef or turkey (browned and drained—I use the microwave to do this easilty), 2 medium onions (chopped), 1 package Williams chili seasoning mix (it is very low in sodium). Do not stir until it is done. Cook on low 10-12 hours or high 4 – 6 hours.

  2. I just made a pretty fantastic chicken and lentil sweet potato stew in the crock over the weekend. Still working on the recipe but it was awesome!

  3. I love that you posted this – I recently promised myself I was going to use my crock pot more and am going to stalk your comments for recipes.

    PS. Where are Mal’s shoelaces?? Are they made like that or did he take them out…and if so, how do they stay on?

  4. There’s a cross fit box in downtown Seattle on Stewart St. I don’t know its name, but I see it everyday on my bus to school.

  5. Pingback: Enjoy Your Life
  6. Beef stew in the crock is my all time fav in the fall:

    Old-Fashioned Beef Stew
    1lb. stew beef cut into 1” cubes
    2Tbs. veg oil
    ¼ Cup Flour (or cornstarch)
    3 Large onions
    1 or 2 cloves crushed garlic
    1 dried bay leaf
    ½ tsp. sugar
    3/4 bottle of Sam Adams Lager
    Beer (or your favorite) or 2 cups
    of water
    1 cup of water
    2 beef boullion cubes
    4 potatoes, chopped into small
    6 carrots, chopped small (or
    baby carrots)
    3 celery stalks, chopped small
    ¼ tsp. celery salt
    Pinch of ground sage
    Salt & pepper to taste
    Heat veg oil, coat beef cubes in flour. Brown beef on all sides. Put into
    crock pot on low – add beer, water, sugar, boullion cubes, onions, bay
    leaf and garlic. Cover & simmer until meat is tender, about 1 ½ hours.
    Cut remaining veggies and add. Add salt, pepper, garlic and
    spices. Cover & simmer a few hours until veggies are tender.
    Best when all thrown in together and simmer on low for 8 hours
    or so.. Enjoy!

  7. I love crockpot recipes especially in the cooler weather. I used to love when my mom would wake up early and throw something in the crockpot, so when I came home from school the entire house smelled of yumminess. My favorite is either beef stew w/ carrots, celery and potatoes, or a simply roast with onions. I feel like you cant really screw up a slow-cooker meal.

  8. I love Santa Fe chicken in the crockpot.. chicken, black beans, corn, salsa, and brown rice if you like, but i leave the rice out! So good!

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