I love egg salad. It’s creamy, a bit tangy, nourishing and full of flavor and satisfaction.
Here’s how I made Golden Egg Salad the other night.
I started by pressure cooking organic broccoli in my beloved Instant Pot, which effortlessly takes only a handful of minutes.
Instant Pot broccoli. Easy!
While the broccoli is cooking, I get a bowl together with the dressing mixture.
Egg Salad dressing goodies
For starters, I don’t like conventional mayo because they all have some kind of vegetable oil in it (canola or sunflower or soybean oil) of which I currently eschew. I’m not crazy about the primal mayos out there either.
Instead, I love and always use Straus whole-fat Greek yogurt which is a kiss from heaven. It’s thick, rich, and tastes like cream cheese(?) to me. I use it in place of all things mayo and my gut thanks me as a result (boost of gut-health probiotic love). I can’t speak for other Greek yogurts though, as far as heavenly taste.
To the bowl, I add:
Squirt of mustard
Squeeze of lemon juice or dash of apple cider vinegar
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:
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.
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.
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.
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-ish-cooked eggs with 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?
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
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.
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
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 in the whole thing.
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.
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.
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.
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)
1 egg yolk
1 tablespoon butter, cut into small cubes
1 tablespoon ghee
Pinch kelp powder
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 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.
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.
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
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).
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!
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.
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.
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.