No meat, but has still protein.
I usually like making pasta with grass-fed ground beef but there was none to be had tonight.
I wanted a protein boost in our dinner though.
Here’s what I did.
I made pasta (gluten-free) with marinara (organic, from a jar) using my Instant Pot (as always – see how this 15-minute meal works here).
In my Instant Pot I also added spinach (some protein) plus Dr. Cowan’s Veggie Powders (1 tablespoon mixed) and butter to the noodles and sauce. (Don’t forget 1 to 1.5 cups water.)
I cooked it on LOW for five minutes.
Once I quick released it, I added 6 to 8 tablespoons hemp seeds (protein) and raw mozzarella cheese (protein).
Pasta… come to mama.
Coffee. Of course. With everything.
Here are five breakfasts I’m eating this week. They’re easy, nutritious and help me feel great.
Chia pudding with honey and nutmilk
I put a big scoop of nut butter in the blender. I added 2 to 3 cups of warm water, a pinch of sea salt, and big spoonful of raw honey (the warm water helps the honey blend). I blended it. In a mason jar, I had about a quarter cup of Chia seeds waiting. I poured the nut milk liquid in with the chia seeds (in the Mason jar). I put the lid on and shook it. I let it sit for a few minutes and shook again. Repeat shaking a couple more times. Then, I like to get it chilled in the refrigerator before eating (a few hours does the trick). This made about a quart of Chia pudding and it was delicious!
Hard-boiled eggs and an apple.
Gorgeous rich-colored yolks.
I have hard-boiled eggs in my refrigerator at all times. Ever since I learned to cook them in my instant pot (pressure cooker) it is way too easy to not have these handy snacks on hand at all times.
The best thing about making hard-boiled eggs in the instant pot is how easy the shells peel off and how consistently they cook perfectly.
Sometimes I have them with hot sauce and a dollop of Greek yogurt, and sometimes I sprinkle on some horseradish powder from Dr. Cowan’s vegetable powders and sea salt.
Pressure cooked carrots with sea salt and butter.
Easy Instant Pot Carrots
Another favorite food for me to cook in the pressure cooker: simply carrots. I break the carrots in half if they are too long and I put them in the instant pot with a cup of water, and cook them for 3 to 4 minutes under high-pressure.
As I’ve written before, the instant pot helps my family get way more veggies in our diet. Instead of having veggies one time a day at dinner, for example, we are eating them many times a day –> breakfast lunch snack and dinner!
Once these carrots are done cooking, I take them out and put them in a bowl with grass-fed butter and sea salt. If I’m wanting protein with it, I grab hard-boiled eggs from the fridge, chop’m up, toss’m on top.
Sourdough toast with smashed avocado and homemade pickled red onions.
F – this is good.
I have a serious love affair with sourdough bread. If someone were to offer me a slice of chocolate cake or a slice of sourdough bread with butter and sea salt… I would take the toast every time.
I’ve grown very fond of this combination, where I toast a piece of sourdough bread, I take an avocado and smash it up with some sea salt, and top it with homemade pickled onions. Pickled onions are fabulous to have in the refrigerator to put on top of almost anything you’re eating, except maybe chocolate cake.
Kefir and cucumber smoothie.
Cooling and refreshing Kefir + Cucumber
This is an easy smoothie filled with probiotics. I simply take some grass-fed, whole-fat kefir that I buy from the store (or make myself), and I blend a cucumber with it. I also add a pinch of sea salt.
It’s refreshing, light, and delicious. Perfect for these hot temperatures that will be coming with summer.
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.
Saturday, February 4th, 2017
Easy delicious cabbage from the Instant Pot
I talk a lot about my Instant Pot
because I love it to bits. It’s been a life-changing kitchen appliance.
The Instant Pot has made vegetables more prominent in our lives, because it’s so easy to use (i.e., fast!) and super delicious.
Lately, I’m making a lot of organic green cabbage in my Instant Pot.
Here’s how easy it is:
- 1 head organic green cabbage, chopped
- Sea salt, to taste
- Additional seasonings as desired (maybe turmeric? ground cumin?)
- Squirt of mustard
- 2 to 3 pats of grass-fed butter (or more hehe)
- 1 cup water or broth (add extra if a soupy experience is desired)
Put everything in the Instant Pot and set it to LOW pressure for 3 minutes. Quick release.
That’s it! Did you hear me? That’s it.
THIS is why I’m eating so many more vegetables … it’s too damn easy!
With the Instant Pot and this basic recipe, delicious and healthy cabbage is ready in minutes… Ready to serve with a main-dish protein.
Or, sometimes the cabbage dish is the main star and I toss in some Epic bacon pieces.
I also jazz it up with Dr. Cowan’s veggie powders to amp up the veggie power.
Veggie powders for the win.
Oh, and last night I added a 1/4 cup of hemp seeds. Fun texture.
The possibilities of simply cabbage are endless. Yum Yum Yum!
Get an Instant Pot today and change your life for the better.
Tuesday, September 6th, 2016
Instant Pot to the rescue for easy food prep.
I recently waxed poetically about my Instant Pot – Smart.
The love for my kitchen
robot appliance continues to grow.
I have immense gratitude for how it has made my life easier to effortlessly get more vegetables into my life (and my family’s).
Case in point.
Super fast lunch of purple carrots.
Instant Pot Effortless Vegetables.
I simply scrubbed the organic carrots, broke them in half (the ones that didn’t fit in “whole”), and cooked for only three minutes under high pressure.
Tossed them in a bowl with nutritious grass-fed butter, sea salt, fresh organic rosemary, and….
… my other NEW trick for getting EVEN MORE veggies into my family’s life: Veggie powders, but not just any veggie powders. These are veggie powders with a mission!
See those jars in the picture? See the green stuff on my carrots?
Those tasty powders are from the brilliant Dr. Cowan and his Garden Vegetable Powders. Honestly, I want to rave continuously about these veggie powders. Instead, I’ll guide you to the place I first heard of them: Chris Kresser’s podcast (do yourself a favor and listen to it). You’ll learn the importance of VARIETY when it comes to vegetables and how it’s not necessarily easy to do that.
With Dr. Cowan’s extremely cool, bad-ass garden vegetable powders.
My carrot lunch above included Dr. Cowan’s leek powder (one of my favorites!!!) and the perennial greens. A mere 1/4 to 1/2 teaspoon each and I’m bombarding my body with vegetables.
These powders are a brilliant way to increase veggies in your family’s life by adding them to soups, marinara, buttered toast, eggs, pies, smoothies, bread puddings, veggies, oatmeal, yogurts, sauerkraut, broth, chicken dishes, burgers, sauces and so much more.
The sky is the limit.
This morning I added them to my homemade grass-fed kefir (to which I also added a bit of homemade yogurt).
I made a most delicious savory breakfast kefir that blew my mind. I loaded my body with gut-healthy probiotics along with the foods (the veggie powders) to help feed them.
Kefir bursting with veggie goodness.
Edit September 16, 2016: I changed the basic link of Dr. Cowen’s to an affiliate link today. I signed up for their affiliate program, because I love their products so much and I use them every day. If you purchase through them, you can help me buy more of those awesome vegetable powders.
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.
Beautiful homemade yogurt in this smoothie. #ChopWoodCarryWater
You’ve seen that I make my own kefir now.
And, you know that just because I drink kefir doesn’t mean I don’t still eat yogurt. I want them both in my diet because they benefit my body in different ways. Who knew that?
Naturally, I was inspired to make my own yogurt.
It feels good to actually make ingredients. I’m not talking about making recipes… I’m talking about making the ingredients for the recipes.
I think it’s quite beautiful when making my own ingredients whether it’s growing my own herbs or vegetables, harvesting citrus from my mom’s citrus orchard, making my own kefir and yogurt, and even making my own butter.
Making my own grass-fed butter. #BadAss
Yes. I’m even making butter.
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Monday, February 22nd, 2016
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.
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
- Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
- Once the cabbage is cooked to your liking, crack in the eggs.
- Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
- Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
Kamea likes yogurt. :)
You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.
Thursday, February 11th, 2016
Beef Heart Goulash (gluten-free, grass-fed) for Valentine’s Day. I promise it’s delicious.
I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.
Good for your heart, beef heart.
What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?
With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.
Read More »
Monday, December 14th, 2015
Pumpkin Spice Creamy Buttered Latte – GOOD!
Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.
I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.
I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.
It’s really easy to do.
Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!
Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.
Recipe: Pumpkin Spice Creamy Buttered Latte
Yield 1 to 2 servings (let’s be honest, I make this as one serving)
- 2 cups freshly brewed hot coffee
- 2 tablespoons grass-fed unsalted butter
- 1/2 cup canned or freshly cooked pumpkin puree
- 1/2 teaspoon ground pumpkin spice powder
- 1/4 to 1/2 teaspoon ground turmeric powder
- 2 raw pasture-raised egg yolks
- Pinch freshly ground black pepper
- 3 to 5 drops liquid vanilla stevia (or sweetener of choice)
Blend everything together until creamy. Enjoy.