The crock-pot has earned a reputation as the lazy cook’s best friend, but it can also be an athlete’s secret weapon. Just ask , a classically trained chef and former triathlete whose high-quality performance food can all be prepared in a crock-pot, sometimes also known as a slow cooker. Based in Boulder, Colorado, Alexis also works as a culinary consultant for brands like and , so she’s intimately familiar with endurance fuel. Besides flavor and nutrition, most athletes prefer their fuel to be efficient. Enter the crock-pot.

Though it’s an incredibly simple kitchen tool, there are a few tips to remember before whipping out the crock-pot. First and foremost, keep the lid closed. It might be tempting to sneak a peek at how your food is looking throughout the day, but releasing the heat trapped inside even for a minute can push back your cooking time. Secondly, if you have a tiny bit of time beforehand (this tip isn’t for everyone) brown your meat ahead of time so the juices are sealed inside the cut. And lastly, don’t overfill the crock-pot!

Her go-to dish—a savory porridge—is the ultimate low-maintenance meal. And making it in a slow cooker means you can get it started before taking off for a long training day. The porridge features healthy fats, protein, salt, and both fast- and slow-digesting carbs, and the mild flavor means you can top it with whatever you’re craving. “Throw on a couple eggs and vegetables for dinner. Or cook it overnight with almond milk, add fruit and seeds, and it’s breakfast,” Alexis says.

Miso and Maple Grain Bowls

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