The Trucker's Ultimate One Pot Meal | Smart Trucking Lifestyle

It’s tough being on the road as a truck driver, and relying on truck stop food and fast food. Even food prepared at home and packed to go on the road, isn’t truly fresh. In today’s video, I’ll show you how to prepare a meal for yourself in LESS THAN 5 MINUTES, that is easy, cost effective, tasty and nutritious, when you’re on the road!

Recipe (For a Single Serving) These are estimates (adjust to suit your appetite)
This recipe works best for a single serving size, in a 1.5 Qt Slow Cooker.
-- 2-3 TBSP Lentils (Red Lentils or Mung Daal Lentils)
-- 2-3 TBSP Rice (Basmati works best)
-- 1/2 cup each of 4 types of vegetable (chopped, Eg. Carrots, Broccoli, 1/2 Beet, Zucchini)
-- Vegetable Broth (approx. 1.5 cups)
-- Spices (A TBSP or so of a spice mixture of choice)
-- Olive Oil (1-2 Glugs)
-- Butter or Ghee (1 -2 TBSP)
-- Optional: Turmeric Mixture. Adds flavour. (Can be expensive, but not necessary for a tasty dish)
Stir all. Lid on. Plug in and fire up the slow cooker.

Spice Mix
1 TBSP Whole Coriander Seed, 1 TBSP Cumin Seed, 1.5 TSP Whole Fennel Seed, 1 TBSP Tumeric Powder. Dry roast the whole spices in a frying pan for a few minutes, until fragrant. Grind in coffee grinder. Add tumeric.

Tips and Tricks
— Cook on High or Low? All slow cookers are different.
My little cheapie slow cooker will cook a meal when it’s 1/2 full on high in 2.5 hr., slightly longer when on low. A large slow cooker will take longer and also a greater volume will take longer to cook. Check it when you’re able to get familiar with your slow cooker.
— Vegetable Variety. This recipe is so versatile. You can use practically any veggies you like.
I use the following in various combos and all work well:
……….Carrots, Beets, Turnips, Rutabaga, Butternut Squash, Asparagus, Broccoli, Zucchini, Cauliflower, Swiss Chard, Spinach, Broccolini
— Grains/Lentils. You can switch out the lentils and rice in the demo and substitute…..
Quinoa or just rice, especially if you plan to have the dish with meat. Switch it up if you have it often. These grains and rice cook quickly, so that’s why I chose them.
— Spices. You can use whatever spices and spice combo you like. Don’t forget that spice does not necessarily mean ‘hot’ and spicy. There’s dill, sage, rosemary, oregano, Italian Spice Combo etc. You can also use the fresh version of herbs too. Eg. fresh dill, rosemary etc.
— Oil and Butter. These are healthy fats when used in moderation. They will give you energy without the crash and not make you sleepy, which is so important when driving. I personally use the ghee and it makes the dish so rich and warming. Butter will do the same. A glug or 2 of Olive Oil will add taste as well. You can add more if you like when you serve the dish up.
—— Pre Prep at Home. You can chop and prep your vegetables at home and store in ziplock bags to fit in your truck fridge. That way, they are ready to throw in the pot and portions are remeasured. You can do the same with the grains, lentils and rice. Saves a few minutes prep.
—— Cleanup. You can use the slow cooker bags to save yucky cleanup. I am not a fan of using plastic with heat as the plastic will leach into the food. But if the choice is truck stop food or plastic liner in your slow cooker, I’d go with the slow cooker every time.
— Cost. This is a cheap dish to make. Lentils, rice, veggies are low cost. The cost of the slow cooker is an initial investment, also the ghee (if that’s your preference). If you find it expensive, use sparingly, but the ghee or butter gives the dish richness and super flavour. Don’t skip. :)
— Variety. You can literally make this dish every day and switch up the grains, rice, lentil combos, and veg combos, and spices and herbs.
— What to serve with this dish. Flatbread with a bit of butter or ghee makes for a pretty, satisfying hot meal on the road.
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