Friday, February 10th, 2017
Sourdough w lemon, butter, and honey
As I sit here in my kitchen eating my fourth piece of sourdough toast, dripping with melted butter plus lemon zest, sea salt, and raw honey, I’m looking around the kitchen and realizing there are four kitchen machines that I use every day and don’t ever want to be without. I would even say that I use each of them multiple times a day. That’s a good return on investment.
They’ve all made my life much easier and tastier.
Instant Pot = BFF
It will come as no surprise that my Instant Pot is one of my favorite kitchen machines. I use it, at a minimum, once a day. It EFFORTLESSLY does everything from making rice to oatmeal to hard-boiled eggs to soup or stew to chicken to cheesecake to pretty much anything you want.
When we move abroad I will do everything I can to take that sucker with me.
Coffee Pot ☕️
A stunning coffee pot.
A good cuppa coffee really makes my day special. It’s the little things. When I go to bed at night, I think with excitement about waking up and having my coffee.
My love with coffee started back when I was seven years old, and my Nana gave me my first taste. We are Italian after all. Start ‘em young. She also taught me to shave my legs at that age. We are Italian after all.
I’ve been using my coffee machine, a Technivorm, for about five years. It’s a beautiful machine, and its hefty price tag is worth it. As my Papa used to say, “It doesn’t cost more to go first class.” When you spend more for something, it’s usually for quality and it will last you.
Electric Tea Kettle
A well loved tea pot and my good ol’ blender
I’ve had this electric tea kettle for many years. I love how fast it heats water. I can also program it for a specific temperature to ensure the best tasting tea. I probably use it 4-5 times a day between using it for heating water to make oats, tea, or heating a thermos with the hot water.
A kitchen would not be complete without a good blender. I’ve had my high-powered blender, a Vita-mix, for about 10 years (and it looks like it – but, hey, it still works like a charm). My blender gets used every day, multiple times a day. I make everything from smoothies to dressings to ice cream to soups to chia pudding to Bulletproof Coffee.
Monday, February 6th, 2017
Kristen Suzanne in Bread
, gluten free
, instant pot
, pastured eggs
Let’s dive in. Golden Egg Salad.
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:
I stir it all and look for more stuff to add texture and pizzazz to my egg salad.
Oh. Whoops. I should mention that I already had my hard-cooked eggs made in my Instant Pot earlier today. Reason alone to buy an Instant Pot to make the perfect-every-time hard-boiled eggs.
Ok so I found some red bell pepper and chopped it.
I added sauerkraut and chopped bread-n-butter pickles (my favorite in egg salad).
Bell pepper for texture, brightness, and nutrition
Then I chopped the freshly cooked broccoli, added more Greek yogurt cuz you should make it really creamy.
I need a bigger bowl.
Added the chopped eggs.
Stirred it up and tasted.
Diced up an apple and added it.
Now, it’s perfect.
Oh yeah. Bring it.
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.
Sunday, November 6th, 2016
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!
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.