Wednesday, August 17th, 2016

Meet My New Best Friend: Instant Pot Smart

My new BFF in the kitchen - Instant Pot Smart. Book sold separately.

My new BFF in the kitchen – Instant Pot Smart. Book sold separately.

I’m a lazy busy mom, and this is my secret weapon.

The Instant Pot Smart

Back story: I have had an electric pressure cooker for years but I didn’t make much with it. That is until earlier this year I pulled it out when I learned that a pressure cooker is the easiest way to make hard-boiled “cooked” (or soft-boiled “cooked”) eggs. The shell peels away effortlessly 95% of the time. But… pulling out a pressure cooker just for eggs, I just don’t do it often.


The Instant Pot came on my radar. This Instant Pot is a kitchen robot, basically, that has multiple functions including the main one as being a pressure cooker, using a stainless steel insert.

A multi functional kitchen appliance? Huh. I’m intrigued.

I started to look into it.

I learned the Instant Pot people had a new model that was dubbed “smart” because it connects via blue tooth. This means that I can write (and share) my own scripts (i.e., programmed recipes). Why is this cool?

Well, with this AWESOME function…

I put my food in and basically push a button (via the app – I use an iPhone these days) and it starts right up. The brilliance of this is that I don’t have to memorize the different times I use to cook different foods.

For example:

  • I like my broccoli to be under LOW pressure for only one minute.
  • Carrots… HIGH pressure for three minutes.
  • Those pesky-to-cook beets? I cook them under HIGH for 25 minutes.
  • Hard-cooked eggs for me cook HIGH pressure for five minutes, while soft-cooked they cook LOW for three minutes.
  • My rice cooks perfectly (brown rice 15 minutes, other rice varieties can be other times)

I can’t remember all of that, and I don’t want to pull a book out each time. Wth the Instant Pot SMART, I create the scripts and they’re programmed. Then, I just push a button.

Oh, and cooking spaghetti squash in 7 minutes under pressure? Um, yeah, awesome.

Effortless hard/soft cooked eggs with Instant Pot Smart.

Effortless hard-ish-cooked eggs with Instant Pot Smart.

Mega easy dinner anyone? Instant Pot Smart.

Mega easy dinner anyone? Instant Pot Smart.


I could go on and on and on and on about how much I’m loving my Instant Pot Smart. It has multiple functions and perfectly cooks rice, veggies, and whole chickens with ease and in a fraction of time.

This Instant Pot SMART makes yogurt(!) and is also a slow cooker (for the slow cooker they recommend the optional / additional glass lid). I’ve heard of some people using it for a sous vide too because it can hold a set temperature that you designate.

So many options with just one appliance.

It’s so amazing, I feel like Elaine from Seinfeld when she pushes people… GET OUT!

I sure wish I knew about this before I bought all of my slow cookers and my sous vide and my other pressure cooker. (By the way, even though I love that this is a slow cooker, who wants to slow cook when you can cook so much faster with a pressure cooker?)

Seriously… move over slow cooker, it’s time for something faster.

Hello, Instant Pot Smart. Can we hug?

Hello, Instant Pot Smart. Can we hug?

I figured there must be a catch, right? Where’s the yang that goes with the yin (that is everywhere in life)? Surely there’s something wrong with it – like maybe the nutrition isn’t as good or it’s hard to use? Something?

Well, I just can’t find anything wrong with it. In fact, I read that cooking under pressure is healthier. The quickness with which it cooks (and the process) keeps more nutrients available.

This Instant Pot Smart appliance has changed my life and I’ve only had it less than a month.

I leave it on my counter and use it daily, sometimes two or three times a day. I love how perfectly everything gets cooked and it’s mostly hands off, which means I have more time to do other things I love such as read.

My latest read. Gotta be prepared. #Parenthood

My latest read. Gotta be prepared. #Parenthood

Before buying an Instant Pot Smart, I’d over or undercook rice. Too many times to count. I’d ruin hard-boiled eggs. Too many times. I’d turn my broccoli to army-green mush more often than not.

Not anymore. YAY!

I love my INSTANT POT SMART so much that I just HAD TO TELL EVERYONE! (those links are affiliate, by the way, but I only rave and get cray cray over products that I use and love. And, if you should choose to buy it via my link then that’s awesome! As you might’ve noticed I haven’t been blogging as much. You could say I’m in the “space between stories” in my life right now. But with this friggin’ awesome Instant Pot, I had to get on my horn and write about it.)

Wait… did I tell you that you can make bone broth in like an hour??? 

It’s actually just a bit more than an hour. You have to add the time to get the Instant Pot to pressure. Plus add the time for it to come down in pressure – a quick release is fast though. This time-to-pressure and de-pressure vary by how cold the item is once it’s placed inside plus how much food there is in total. But it’s all hands off and that’s the important thing. And still, it’s waaaaaaay quicker than using traditional methods like the stove, sous vide, or slow cooker.

If you want to make bone broth and don’t have a pressure cooker then here’s my epic post on it.

Instant Pot Chicken Bone Broth in an hour.

Instant Pot Chicken Bone Broth in an hour.


I make the most delicious rice pudding in it. I had never made rice pudding before getting my Instant Pot Smart, but I make it regularly now. OMG so good and creamy with grass-fed whole-fat milk, unrefined sugar, pasture-raised eggs, vanilla, sea salt, cream and raisins and arborio rice. The first time I made it, Greg rolled on the floor in the fetal position because he loved it so much. I thought he was going to suck his thumb.

I make cheesecakes, too!

Yes. That’s right.

Cheesecake in a pressure cooker.

Gluten-free Greek Yogurt Cheesecake

Gluten-free Greek Yogurt Cheesecake


I make a lot of things in my Instant Pot Smart… most things in fact. But my favorite? 


Having an Instant Pot Smart has made veggies a regular appearance, because they’re just so damn easy to make. I don’t know what it is about veggies but I can get so lazy when it comes to making them.

With my Instant Pot – Smart, I can make “baked” potatoes, sweet potatoes, yams, squashes, etc in much less time. I don’t have to watch the oven and test for doneness a million times because I know that my pressure cooker will do the job.

Broccoli, cauliflower, and beets are a pleasure to make. I never thought that before. Is that just me or do others feel the same?

Before cooking... just throw the whole thing in there.

Before cooking… just throw in the whole thing.

After 1-min under pressure. Vibrant.

After 1-min under pressure. Vibrant.


And. Don’t forget to drink the vegetable tea that’s left behind. It has nutrients! I use Castle Rock Spring water when cooking veggies under pressure and then I drink it when the veggies are done cooking.

Broccoli "tea" - from pressure cooking.

Broccoli “tea” – from pressure cooking.


I also cook gluten-free pasta in it. No more filling my stove pot with water and waiting for the boil, then stirring frequently, yada yada yada.

Nope. I just toss some sauce and noodles (plus some water or broth) into my Instant Pot and it cooks easily. If I want to get a bit fancy, I can saute some onion and garlic first, using the saute function, then add the sauce, noodles, and any extra water that’s needed. (The Instant Pot has a saute and browning feature).

There is just so much that can be made with the Instant Pot Smart and I love how I can control it from my iPhone using their app. I’ll keep you posted on the progress. Speaking of the app, I think I can share my scripts on Twitter. I’ll look into it.

As you can guess, I wholeheartedly recommend everyone bring an Instant Pot Smart into his/her kitchen. You will be so happy did.


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Tuesday, May 24th, 2016

(Why?) Scrambled Eggs by My Friend, Joanna. Guest Blog Post with Recipe.

by Kristen Suzanne in eggs, recipe
Scrambled eggs - feed your brain and body.

Scrambled eggs – feed your brain and body.

Today, I’m sharing a post written by my friend, Joanna Steven, about eggs. Turns out she loves eggs as much as I do.

I met Joanna, online, many years ago and I simply adore her. We’ve maintained a relationship through email, Facebook, and twitter over the years though I look forward to seeing her face to face someday and having a big hug… over a plate of eggs such as the ones she’s writing about here.

Here’s Joanna…

Eggs might just be the most perfect food there is. Not only are they rich in protein, healthy fats, vitamin A, D, K2, and more, but they also cost less than $1.25 per serving, and can be cooked in a few minutes flat.

For all these reasons and more, eggs are a staple food in my family’s diet. We eat them on their own, in quiches, fritattas, pancakes, vegetables patties… They’re the ultimate fast food, and are so versatile you can have them for breakfast, lunch, and dinner!

We love them so much that we even got backyard hens, much to our children’s delight. I spent many mornings relaxing and watching my toddler throw food at them and trying to pet them!

One of my favorite ways to eat eggs is scrambled. I’m a busy mom of 2 and need a quick lunch I can make easily, eat quickly, and is sustaining enough that I can run after my boys all afternoon without dips in energy.

This recipe fits the bill, and I make it weekly. With flavorful ghee, an extra egg yolk for more taste and nutrition, and iodine rich kelp, it really ticks all the boxes!

Best French Style Scrambled Eggs

Ingredients (serves 1)

  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon butter, cut into small cubes
  • 1 tablespoon ghee
  • Pinch kelp powder
  • Pinch salt
  • Freshly ground pepper and fresh herbs to taste


In a bowl, whisk the eggs and egg yolk until homogeneous. Add one tablespoon of butter, cut into small cubes.

Heat a stainless steel pan, or your favorite pan, and add 1 tablespoon ghee. Swirl around the pan, and when hot, pour in the eggs in the center of the pan.

Lower the heat to medium low. With the tines of a fork, drag the egg mixture from the edge of the pan toward the center as it begins to set. Go back to the edge and repeat the same motion a little farther from where you started.

Keep dragging the egg mixture towards the center as it cooks, letting the uncooked egg flow freely. If your pan was hot enough, nothing should stick.

When you’ve run out of liquid egg, turn off the heat. Sprinkle the eggs with salt, pepper, kelp powder, and herbs if using.

Let the eggs stand a bit of you want them to cook more, or serve right away with buttery sourdough bread, a generous scoop of sauerkraut, and fresh berries for dessert.

Joanna_Headshot_2015Joanna Steven is an Amazon best-selling author, and the founder of The Nourished Village, a nurturing community for moms and their families. Her work as been published in Food Matters, Eco Hearth, Get Fresh!, Yum Gluten Free Magazine, and more. She regularly shares kid-friendly vegetarian recipes on her blog, and loves to interact with other moms on Facebook page and Twitter

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Thursday, May 5th, 2016

Low-Carb Homemade Quick Meal: Cauliflower Egg Scramble

Low-Carb Cauliflower Egg Scramble

Low-Carb Cauliflower Egg Scramble

I had a head of cauliflower in the fridge begging to be eaten. I didn’t have any fish or other meat thawed, so I knew it was destined to be a vegetarian egg-meal night.

I used the following ingredients to make our meal of three servings:

  • 1 head of organic cauliflower
  • plenty of grass-fed butter
  • sea salt
  • freshly ground black pepper
  • 7 pasture-raised eggs
  • 2 tablespoons freshly chopped oregano and rosemary, combined
  • heavy dollop grass-fed whole-fat Greek yogurt
  • freshly grated parmesan cheese

I steamed my cauliflower, and then processed it in my food processor, fitted with the “S” blade, with salt and grass-fed butter to the texture of something between rice and mashed potatoes.

While the cauliflower was steaming, I started the eggs. I used a generous chunk of butter, which melted gloriously, after which I cracked in the eggs and started to scramble them slowly over medium-low heat. I added sea salt and freshly ground black pepper. I also added fresh oregano and rosemary.

When the eggs were mostly cooked, I I stirred in a big dollop of whole-fat, grass-fed Greek yogurt (<– amazing in eggs).

Then, I transferred the eggs and cauliflower to a bowl and stirred it together. Portioned it into bowls and topped it with freshly grated parmesan cheese.

Done. Easy. Nutritious. Low-carb.

Scratch cooking can be this simple.

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Friday, April 1st, 2016

I Cooked Radishes for the First Time (and another first thing I did)…

Cultured veggies, scrambled eggs and radishes, orange.

Cultured veggies, scrambled eggs and radishes, orange.

Today, I cooked radishes for the first time. Have you ever cooked radishes? I think I prefer them this way now. Very tasty.

How did I come to cook radishes?

I followed a principle I learned in cooking school where Chef Pascal liked to talk about cooking in the moment. Look at what you have and let it serve to inspire you. It’s a beautiful and relaxing way to address cooking. I find that some of my best meals are when I follow this idea.

Well, today my fridge was a bit bare, but I had organic radishes, eggs, an orange from mom’s citrus orchard, and cultured veggies so I set to making Greg and myself a fun and nourishing lunch (pictured above). I had heard of people cooking radishes so I thought today was a great time to try it with my scrambled eggs.

Here’s what I did…

I put a generous amount of grass-fed butter into my skillet. After it warmed up nicely, I threw in a few roughly chopped radishes. After letting them cook for about five minutes or so, I cracked the eggs right into the skillet and stirred to scramble them over medium-low heat. I also add some sea salt and freshly ground black pepper (I love pepper on eggs). While the eggs gently cooked I peeled and cut an orange. Once the eggs were done I put them in serving bowls alongside the orange, the cultured veggies, and some freshly grated parmesan cheese. All of the flavors came together wonderfully. Yum!

And then there’s this…

My first sourdough starter in the making. #notglutenfree

My first sourdough starter in the making. #notglutenfree


What else did I do today?

  • I harvested the bone broth I cooked yesterday. I portioned it into FoodSaver bags and put them in the freezer.
  • I went on a long walk with Greg to Starbucks (more on walking in another post).
  • I cleaned a bit, including my coffee pots.
  • I drank matcha green tea. Twice. (Learn about matcha here.)
  • I worked on my next ebook, coming out soon!
  • And… I did something very exciting. I started my very first sourdough starter. You’re probably surprised to hear that I’m going to try to bake my own bread when I don’t eat gluten. Well, over the past year I’ve experimented with adding true sourdough (organic) bread to our diet from the local baker who makes bread the right way. It’s fermented so it’s easier to digest. It’s pure. Plus, slather a thick portion of grass-fed butter on top, and, well, it’s actually quite nutritious me thinks. My family does well on it and, frankly, we love it. I’m now ready and excited to try my hand at making my own and I’ve been studying the process for the past month. That’s all I’ll say for now as I expect to have a more lengthy post about it later. For today, though, I started my starter. Wish me luck!


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Wednesday, March 9th, 2016

Recipe: No-Mayo Deviled Eggs.

by Kristen Suzanne in eggs, gluten free, herbs, omnivore, pastured eggs, recipe
No-Mayo Deviled Eggs. Mmm so good.

No-Mayo Deviled Eggs. Mmm so good.

I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.

We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)


One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.

I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.

So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ‘em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.

All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.

Read More »

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Monday, February 22nd, 2016

Recipe: A Real-Food Nutritious Breakfast in Our Home: Cabbage n Eggs

Cabbage n Eggs n Black Coffee. Mmm mmm mmm.

Cabbage n Eggs n Black Coffee. Mmm mmm mmm.

I find there are days where it seems the only veggies getting served are at dinner.

That’s not cool.

In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.

And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.

You know you want some. Trust me, it's easy n delish.

You know you want some. Trust me, it’s easy n delish.


Recipe: Cabbage n Eggs

Yield 2 good-sized servings

  • grass-fed ghee or grass-fed butter
  • less than 1/4 head of green cabbage, thinly sliced and chopped
  • sea salt
  • 4 organic, pasture-RAISED eggs
  • Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa
  1. Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
  2. Once the cabbage is cooked to your liking, crack in the eggs.
  3. Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
  4. Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
Kamea likes yogurt. :)

Kamea likes yogurt. :)

You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.

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Monday, February 15th, 2016

Recipe: Matcha Breakfast Coconut Ice Cream (Low-Carb)

Matcha Breakfast Coconut Ice Cream - Start your day with this.

Matcha Breakfast Coconut Ice Cream – Start your day with this and have the best day ever.

It’s no secret that I love matcha green tea powder. I’ve been diving deeply into the green goodness for little while, and I love it.

You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.

UPDATE APRIL 18, 2016 –

I now have a Kindle ebook featuring over 50 matcha recipes, Matcha Hacks…

it’s filled with fun matcha recipes. Get your copy here today!


Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s Get Some” Ice Cream.

My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.

And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.

Read More »

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Sunday, September 13th, 2015

Travel: Kauai, Hawaii. Art Cafe Hemingway Restaurant

by Kristen Suzanne in eggs, food journal, Kristen Suzanne, travel
My favorite breakfast: In Our Time

My favorite breakfast: In Our Time

We went to Art Cafe Hemingway for breakfast every day of our vacation (that they were open) on the verdant island, Kauai.

The food was that good.

Adorbable cafe in Kauai - the best coffee.

Adorbable cafe in Kauai – the best coffee.

The attention to detail and the flavors in their food were such that I savored every bite. Truly. Each forkful kept me mindful effortlessly.

Read More »

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Tuesday, May 12th, 2015

Scrambled Eggs On Salad. Try it. Good Food.

Salad with Scrambled Eggs on top… and Izzy Lizzy making an appearance.

Salad with Scrambled Eggs on top… and Izzy Lizzy making an appearance.

I wrote a long while ago about a salad where I made scrambled eggs and put them right on top of my salad. It’s good.

I’m doing it again today. Why? Because it’s good.

It’s kind of weird, but it works. The warm and soft eggs on top of a big salad is not only nutrient dense, but comforting. It’s not often you can claim a salad is comforting, but you can now.

Read More »

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Saturday, May 2nd, 2015

Enjoying a Cup of Bulletproof Coffee w My Daughter

Starting her morning right. #BulletproofCoffee

Starting her morning right. #BulletproofCoffee

I started enjoying coffee when I was 7 years old. I remember the first time fondly as it represented my entrance into maturity. ;) I was at my Nana’s and, well, I simply asked her if I could have some coffee. Being 100% Italian, she said, “Of course!” (She also taught me how to shave my hairy Italian legs around the same age. Gotta love Nana(s).)

I was hooked from there. The warm deliciousness that marked my initiation into something cool. The next chapter of my life. A Coffee Drinker.

Read More »

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