Apocalypse Bean Soup
I’d written recently how we are finding ways to save money because we are headed toward the bliss of financial independence! Whoohoo!
One way to support our goal is being mindful when buying groceries. In my former days I had a habit of stocking up on things, food especially. In fact there was a time we had two refrigerator/freezer combos PLUS a huge stand alone freezer. Ya sure would think we were some hard-core preppers although we weren’t really. I don’t think?
These are new days though! And my passion for minimalism stretches to the pantry. It’s probably how I lost a couple pounds so easily.
Well, we were running low on food yesterday and I wanted to hold off on shopping for a couple days.
Challenge was that Mr. Pantry and Ms. Refrigerator looked like the apocalypse.
Ok bean soup it is. I had a couple stalks of celery left, half a bell pepper, half a bulb of fennel, one red onion (a whole one! Yay!), plus….
drumroll please…. Dr. Cowan’s veggie powder. (That’s an affiliate code which doesn’t cost you anything extra but supports my writing. Thanks!) I’m so happy I have these veggie powders in my pantry for the times I run out of fresh veggies. Just add a tablespoon to amp up the nutrition and flavor of pretty much anything (including desserts!).
I LOVE these Veggie Powders.
Plus, I added cumin, paprika, turmeric, salt, and black pepper.
Oh. And butter! Gotta add grass-fed butter.
Still though… pretty boring. It needed more heartiness. Hmmmmmm.
I headed back to dive the depths of my apocalyptic pantry and refrigerator shelves. They were so empty I could practically crawl in them. (Tee-hee)
What’d ya know?
I found a few things.
I came out with sunflower seeds, raisins, mustard, and half a jar of pineapple salsa. I added them to the soup.
My Apocalypse Bean Soup, actually, was hearty and damn tasty. I’m going to remember this recipe for future use.
This recipe’s a keeper.
Oh… and OF COURSE I USED MY AWESOME INSTANT POT to make this (that’s an affiliate link too… same drill as above. Thank you!).
I use my Instant Pot every day. It helps my family eat WAY more veggies.
Instant Pot – Smart, I fucking love you.
Instant Pot – Smart…
I am so grateful this brilliant electric pressure cooker came into my life!
I must be eating at least 4-times the amount of veggies now, because it is so easy to make delicious and extra nutritious vegetables with it.
Instant Pot – Smart is a set it and forget it appliance so I don’t have to stand over a hot stove watching my veggies cook. And? This is WAY FASTER.
Be still my heart.
Would you believe I am still using my Instant Pot every single day… multiple times a day. I use it for my veggie-heavy breakfast, lunch and dinner.
Here are some of my latest creations.
By the way, if you get an Instant Pot – Smart and want my preprogrammed recipes, email me and I can send them to you where you add them to the Instant Pot – Smart app on your smart phone with the click of a button. Not sure if the app works on all phones – I’m using an iPhone but I think it works with Android, too. Double check though!
Chicken and Vegetable Soup
Nourishing Chicken and Veg soup – no noodles needed.
One Pot Meals – Love ‘em.
For the chicken and vegetable soup, I basically put a cup of spring water in the Instant Pot plus the trivet rack. I placed a small pasture-raised organic chicken on top that was seasoned with salt and pepper. Cooked on HIGH for 13 minutes (it’s about 5 minutes per pound of thawed whole chicken). Let it release naturally. Then, I took the chicken out and set aside in a glass baking dish.
While the chicken cooled for a few minutes, I added lots of veggies to the instant pot like carrots, celery, kale, and Dr. Cowan’s awesome veggie powders (tomato salt, leek powder, and three-fold blend). This makes the veggie amount and diversity go even higher. By the way… my readers get a 15%-off coupon to use with Dr. Cowan’s online store:
Coupon Code: KRISTEN
Read here for more about my using Dr. Cowan’s garden vegetable powders.
Back to the chicken and vegetable soup recipe… I added a bit more water ensuring at least a cup’s worth was in the pressure cooker. It always needs liquid in it to work.
I put the lid back on the Instant Pot and cooked for a few minutes (low pressure is usually my choice for veggies except for big root veggies). While those were cooking I effortlessly pulled the meat off the bones and cut the meat into pieces (saving the bones to easily make chicken bone broth with the Instant Pot later).
Once the Instant Pot Smart was done cooking the vegetables, I opened it up immediately with Quick Release and added the chicken. Stirred it up, tasted for seasoning. Done.
Green Beans with Ghee and Sea Salt
Making green beans in the Instant Pot.
BTW – Thanksgiving cooking just got easier with this Instant Pot – Smart. I plan on making the mashed potatoes, green beans, cranberries, and gravy with it. Have I mentioned how stress-free this kitchen robot makes my life?
Ok, the green beans…
I simply put 12 ounces of organic green beans in a colander basket along with a cup of spring water to my Instant Pot – Smart. I set it for LOW to cook for 3-minutes (they were yummy-soft but next time I’ll try 2 minutes to cook a bit less). While they were cooking I set out a bowl with grass-fed organic ghee (<– that’s the only brand of ghee I’ll buy as it tastes the best) and sea salt.
In case you’re wondering why I use spring water sometimes, it’s because I drink the vegetable tea (I call it) after the cooking is done as it has nutrients and is tasty. I don’t do that with everything I cook in there, like eggs, so those types of recipes I just use tap or filtered tap.
Broccoli n Carrots
After I took these out of my Instant Pot, I cut the broccoli more.
Normally when I cook broccoli by itself, I put the big ol’ head of broccoli straight up in the Instant Pot not bothering to cut. After it cooks I take it out with tongs, transferring it to my cutting board where I then cut it.
For the broccoli and carrot combo, I put them in a bowl and added grass-fed butter, Dr. Cowan’s tomato salt, leek powder, and kale powder plus hemp seeds and Jovial’s borlotti beans. A perfect lunch!
“This sh*t is TOO EASY!”
These are tasty straight from the jar.
Kale with beans and Dr. Cowan’s Veggie Powders
Are you getting my message as to how easy it is to add more vegetables to your life with an Instant Pot – Smart? Do you and your family a favor and buy one. Then, buy one for your BFF for the holidays and your mom probably needs one, too. Mine did!
Tender kale and beans. So good. #InstantPotSMART
Here I cooked the kale on the trivet over a cup of spring water under LOW pressure for 3-minutes. The only prep I had to do was wash the kale and I simply chopped it in half once. While it was cooking I grabbed a bowl to which I added my Dr. Cowan’s veggie powders plus grass-fed butter and sea salt.
When the kale was done cooking I took it out with tongs (it’s hot!) and transferred it to my cutting board for a few more cuts. Then stir it into the bowl with butter and added some beans. Awesome breakfast! (Another day I did the same thing but added two Instant Pot cooked eggs when I added the beans. See how I do the eggs below.)
Instant Pot Eggs (soft/medium/hard cooked)
Instant Pot Eggs
Eggs are reason alone to buy an Instant Pot – Smart. They cook easily without watching a pot, come out perfectly every time and best of all? They peel so easily!!!
I add a cup of tap water to the instant pot plus the trivet. Add 12 eggs in shell that are straight from the fridge. Cook on LOW for 3-5 minutes depending on desired doneness (for me that’s 4 minutes). While they’re cooking, get an ice bath ready (large bowl with half water and half ice). Once the Instant Pot Smart is done cooking, Quick Release. Transfer the eggs to the ice bath with tongs. After letting them cool a few minutes, get to easily peeling off the shells which is actually fun when it’s as easy as this. Store in the fridge.
Or… make my delicious deviled eggs featured in my Turmeric Hacks ebook.
Turmeric Recipes Ebook!
A “healthy” green smoothie.
This delightfully fatty and low carb smoothie is a regular in my life. Who would’ve guessed that people would start going all gaga over fat?
The day has come. Fat is a star (healthy fats, of course).
You should make this smoothie.
It’s amped with nutrition… check it out.
- Broccoli sprouts. Those are powerful.
- Ginger —> anti-inflammatory.
- Avocado is fiber, fat, nutrients, and helps us absorb the other nutrients in the smoothie.
- Spring water is a no-brainer for me these days. I finally bought into that whole thing. Literally. I ordered a pallet of it.
- Cucumber is hydrating and good for the skin.
- Celery is tasty and has potassium and folate.
- Lime is fun. (vitamin c, bioflavonoids, etc)
Go make one!
Recipe: Low Carb Fatty Green Smoothie
- 1 to 1/2 cups spring water (I like Castle Rock)
- Fresh ginger
- Sea salt
- Lime (peel and all)
- Avocado (no peel… or pit)
- Broccoli Sprouts!
Blend it up in a Vita-mix (<– A Vita-mix is worth the hefty price tag – I’ve had mine forever).
A family who camps together stays together.
We’d like to call ourselves a camping family, but I’m not quite there yet.
Greg has a history of camping since he was a kid. (He’s slept on pyramids in the jungle in Guatemala, so a Coleman tent is a bit Four Seasons to him.) I, on the other hand, only have a few trips under my belt so I’m still working on my camping legs. We’re really enjoying ourselves though, in spite of the uncomfortable sleeping, cold weather, dirty everything, yadda yadda yadda… cuz… it’s NATURE! Feels so good.
Check out our sleeping quarters in the picture below. Air mattresses supposedly make it more comfy. Our 8-person instant tent is not really instant… or for eight people. I’d like to see that happen. Wait, no I wouldn’t.
Read More »
Ginger Essential Oil Green Smoothie w Flax Power
Eating healthy is what I do.
It matters to me because, well, I like to feel good. Who doesn’t?
I want to live a looooong time, too. I still have a lot to do in life. I mean, like, have you seen my skills bucket list for bad-ass-ed-ness?
At the risk of being obvious I’ll state that a key to living a long time (and feeling well, too) is eating healthy (and exercising and meditating, but let’s keep this post focused on the food part or we’ll be here all day). One way to accomplish healthy eating is getting fresh organic produce in your diet.
Enter: Green Smoothies… with smart ingredients.
Today, I’m adding an ingredient that you might not have tried in your green smoothie.
Read More »
Ginger Green Smoothie for after Barre Class.
This smoothie was so tasty that I wanted to share the recipe with you.
I enjoyed all four cups of it after my first barre class. Holy smokes was that class tough. Have you ever done a barre class? My hips, thighs, calves, and butt were on fiyaaaa! It’s all good though. I’m interested in shapely legs and a strong core. This class should do the trick.
And, let’s be honest. If you want to look good naked (in the light, let’s say), then you have to exercise (at least when you’re in your 30s and up), especially if you’ve birthed babies. Sure, a great diet can make you look good in clothes, but exercise is essential to looking really good sans clothing.
Anyway, let’s not waste any more time. Here’s a great smoothie that takes barely a minute to make.
Ginger Green Smoothie
Yield 1 quart
- 1 1/2 cups coconut water
- 1/2 avocado, pitted and peeled
- 1 cucumber, chopped
- 1 stalk celery, chopped
- 1 hefty knob ginger
- pinch sea salt
. Enjoy or pack it in a sassy cooler bag
and take it with you to go. (I just love that bag. It’s the perfect size to fill with a big lunch or food for both Kamea and me.)
Red bell peppers
It’s time for a raw plant based recipe today. A fun one, too. Even though I eat a diet rich in high quality animal products, it doesn’t mean I don’t make my family raw plant-based recipes, too. I find value in raw vegan recipes for their diversity to my family’s diet and the phtyo-nutrients they offer. Whole-food, plant-based recipes have a place in all diets although I no longer subscribe to a 100% plant based diet anymore for us.
Apart from the soaking time of the sunflower seeds, this recipe can be whipped up in no time flat – that’s my kind of recipe. Or, use Go Raw sunflower seeds which are already sprouted and it’ll take even less effort. The texture of the final recipe will have some crunch since the seeds won’t be soaked but that’s totally cool, too.
Easy Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 3⁄4 cup raw organic sunflower seeds
- 1⁄2 cup chopped celery
- 2 tablespoons organic flax meal
- 1 1⁄2 teaspoons minced fresh chives
- 1 teaspoon fresh lime juice
- 1⁄4 teaspoon himalayan crystal salt (or perhaps less, if using already salted seeds like these)
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon chipotle powder
- dash of freshly ground pepper
- 2 medium to large organic red, orange, or yellow bell peppers
- Put the sunflower seeds in a bowl and add filtered water to cover by about 1 inch. Let them soak at room temperature for 6 to 8 hours, or overnight if that’s easier. Drain the sunflower seeds and rinse. Remember, if you use already soaked and sprouted raw sunflower seeds like Go Raw’s then you can skip this step.
- In a food processor, combine the sunflower seeds with celery, flax meal, chives, lime juice, salt, garlic powder, and pepper. Process the mixture until it’s a lightly coarse texture.
- Cut the top off each bell pepper, including the stem, and pull out the seeds. Stuff the bell peppers with the sunflower seed mixture. Serve immediately.
Green juice is the stuff of life! I love the way that each and every sip makes me feel alive and gives me that extra oompf for the day. Just think about how much awesome nutrition you’re giving your body with fresh organic green juice – vitamins, minerals, phytonutrients, and good ol’ magic love. Hhmmmm… that’s the stuff of life!
I love making a big batch of green juice for the day – which can be done with the Hurom, in my opinion, because it’s a slow juicer. This means that it oxidizes at a slower rate than it would with a juicer like the Breville (don’t get me wrong though, I like my Breville… but that’s for juice you make and drink within 15 minutes of making it for the most nutrition). With the Hurom, I can make 2 quarts of juice (or more) so I can drink some and store some for the day. My juice here had loads of fresh-n-simple organic ingredients: cucumbers, celery, and grape tomatoes. That’s it –> SOOOO good.
If you haven’t yet, you might like to check out my video here, where I discuss the different aspects of the Hurom, Breville, and Green Star juicers.