Chia Pudding.
Hard-boiled eggs and an apple.
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.
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.
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.
It’s refreshing, light, and delicious. Perfect for these hot temperatures that will be coming with summer.
