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Kristen Helmstetter

(Brisa Starr)

instant pot

Our Two-Week Mandatory Quarantine in Italy

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La mia cucina, Italiana

Ciao!

As you know from my last post, we have arrived in Italy. We are required to stay in our apartment for two weeks. And I have to say I am relieved at this forced quarantine. 

Relieved(!) because it took away any tantalizing tickles to explore our new town, instead of staying home and setting it up, unpacking, and getting settled.

It allowed us to really get to know our new home.  

It also gave me the space and time to get back into my writing groove that was disrupted by travel. So I am loving the quarantine, and we only have a few days left.

So What Have We Been Doing?

Um, loving our lives in Italy. The magic of this life, this town, is already permeating my bones, and we haven’t even left our castle-cave-like apartment.

Our apartment is indeed magical all on its own just from living inside the walls of it (we think the building is ~700 years old!)… Can you imagine the history? The families who have lived here? I’m blown away and brought to tears just pondering the thoughts.

Wasn’t kidding when I said castle-like. The interior walls are 3-foot thick stone.

Plus? Our apartment comes with (many) cats outside our windows and Italian clay tile rooftop views and precious cobblestone streets outside our front door that I glimpse when I take out the recycle or accept deliveries.

I am so lit up, like Christmas time in Rockefeller Plaza. I love our apartment, our town, our landlords, our life!

And?

I manifested this awesome sh*t! So I’m empowered even more!

I’m lit like this. Every. Day. Image source.

Shopping While in Quarantine

Turns out Amazon in Italy has Amazon Prime, so I’ve ordered many things. On one delivery, the post lady kept saying under her masked face “Tanti scatoli!” (many boxes!)

And it dawned on me that I’m no longer a digital nomad.

I have a home base. We’ll continue to travel, especially to explore Europe for anywhere from a week to a month at a time (though not anytime soon, ahem, Covid), but we’ll have a home to come home to with things when we do travel.

From one day of deliveries.

One of My Favorite Purchases So Far? The Instant Pot.

I made a frittata, which came out beautifully. Six eggs, a handful of freshly grated white cheese of some sort, plus a handful of freshly grated parmigiano, and some herbs.

I haven’t used an Instant Pot in years, but here’s a link to many recipes I wrote when I had one back in the states.

Easy dinner. Instant Pot.

And I’m also in love with my desk and office chair where I’ll be writing the next 50 books.

Where magic happens.

And our printer! You know you’re not a digital nomad anymore when you have a big-ass laser printer.

Abundance… That’s Happening Here!

Our landlords—who have been so amazing and wonderful and kind and generous—they’ve been bringing us tons of fresh, organic produce from their garden. Every day! Talk about abundance! I’ve got it right here. And it’s different every day: figs, peaches, tomatoes, asparagus, chard, grapes…

They live in the same building as us, so I don’t know where their garden is. (I think they live in the apartment above us. Which is nice because we have a family to get to know, and they’re right here if we need them. That’s nice when moving to a foreign country.)

One day’s delivery

For example, it can be very helpful when we have to file paperwork in the town and get our health cards and identification cards to have a local here will help to the process. We are so blessed.

Another delivery, a few days later.

I’m Back to Writing My Romance Novels

In other news: I finished editing my sixth steamy romance novel while in quarantine here, Count On Me. 

I just started novel number seven, Playtime! I dictated 10,000 words just today. The muse is real here.

Non-Fiction New Release Coming!

I am so very, very close to publishing Coffee Self-Talk on Amazon. Thank you to everyone who has been writing to me and asking me about it!

It’s coming! It’s coming!

… in a couple of days! Stay tuned to get your hands on my book that describes a 5-minute routine to transform your life. It transformed mine! I’m living proof.

Coming soon! This week!

Exercising!

Movement is a part of my every day, and I’m still as madly in love with my Apple 3 watch as I was when I first got it (read why I love it so much here). Some of the best money I’ve ever spent.

So my watch basically makes sure I work out, and with quarantine (and gyms not open, not that I’d want to be in one now anyway), we’re making a home gym where I do progressive calisthenics and use bands for staying toned and tight. I bought this mirror too because using a mirror motivates me!

Coloring my own hair

I also highlighted my own hair with an at-home bleach kit I brought from the US. The results? Well, if I wear it a certain way, I can maybe get away with it.

So You See? So Much to Do in Quarantine!

Living My Happy Sexy Millionaire Life!

I am living my Happy Sexy Millionaire life. And I’m so happy, I could cry sparkly tears of joy and bliss. One of the most exciting updates with my life is that the apartment I am living in, in this amazing hilltop town… I friggin’ manifested it, from the beautiful decor, to having screens on our windows (not so common in Italy)! It worked! I did it!

When I started blogging about my decision to be a Happy Sexy Millionaire, the point was to share the journey. The things I’m learning and manifesting, the life. So with that, coming soon I ‘ll share the story about manifesting my amazing apartment in Italy.

Instagram

Also, I update all of my Instagram accounts, so if you’d like to stay in touch between blog posts, that’s where you can see more.

Ciao, baby!

Happy Sexy Millionaire

Brisa Starr

Kristen Helmstetter

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The Perfect Black Beans (Instant Pot, Of Course)

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I only cook black beans using the Instant Pot.

Black beans in the Instant Pot pressure cooker… that’s the only way I’ll cook ’em cuz I’m guaranteed an easy experience.

Instant Pot for the win. Again.

The Instant Pot cooks them faster and better, plus supposedly making them easier on the digestion.

Win. Win. Win.

I usually cook about 2 cups (that’s 2-cups dried, before soaking, amount), which yields plenty with which to enjoy in various ways.

  • Soak the beans overnight for the best experience (or at a minimum soak them in the morning to cook for that night’s dinner). This means you put the beans in a fairly large bowl, depending on the amount you’re soaking, and add enough water to more than cover them because they’re going to soak up a lot of water. Let them soak on the counter, no need to refrigerate.
  • Drain off the water.
  • Put them in the Instant Pot.
  • Add enough fresh water to “healthily more” than cover them.
  • Put the lid on correctly. Power it to HIGH pressure for 25 minutes.
  • Once the timer is done, let the pressure release naturally, slowly.
  • Enjoy your beans. Top on salads, mix with salsa and cooked rice, add to soups, throw on top of some scrambled eggs.

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Instant Pot Yogurt – One of My Favorite Things to Make

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Homemade yogurt from the Instant Pot.

I usually like making a lot of things homemade… and yogurt is one of them. (I draw the line at ice cream anymore these days though.)

I used to make yogurt a lot back when I used my Sous Vide. It was fairly easy, but not without its hassles, so after awhile I stopped. After getting an Instant Pot and hearing how easy it was, I had to try.

Super easy. Saves money. Awesome.

Did I mention that it SAVES MONEY?

I’m hooked. It’s one of the best reasons for getting an Instant Pot, other than how an Instant Pot helps my family eat like 4X as many veggies, turning cheap cuts of meat tender super fast, and more.

Probiotics. Gut Health.

Yogurt in the Instant Pot

Yield 2 quarts.

  • 1/2 gallon whole-fat milk (I buy grass-fed)
  • 2 tablespoons yogurt with good cultures you have on hand (I buy Straus Greek*, Whole-Fat)

1) Pour the milk only into the Instant Pot.

  • Press “Yogurt” button, then press the “Adjust” button until the screen reads “boil” (pictured below).
  • Place the lid on, it doesn’t need to be locked or sealed.
  • Take the lid off and stir the heating milk a few times during the heating, replacing the lid each time you take it off.
  • You want to get the milk to 180 degrees F. This takes about 25 to 30 minutes. Take the lid off to test the temperature with a thermometer when the Instant Pot claims it’s done.
  • If it doesn’t actually reach 180 degrees F by the time it claims it’s done, turn the saute feature on (low) and cook, stirring frequently, until 180 degrees is really reached. (It happens like that on occasion.)

 

2) Take the lid off, if not already. Turn the Instant Pot off, if not already. Let the milk cool until it reaches 105 to 110 degrees F.

  • To speed up the cooling, remove the insert from the Instant Pot and place on a cooling rack, or in a cold water bath if really in a hurry. Generally the cooling takes from 20 to 45 minutes depending on whether you take the insert out or keep it in the Instant Pot to cool.

3) Put the insert back into the Instant Pot base if you took it out for cooling.

  • Place the 2 tablespoons of yogurt into a separate cup and ladle some of the cooled milk into the cup. Stir to mix. Transfer this mixture into the Instant Pot and stir to gently mix. (If you forget to stir the yogurt and some of the cooled milk together in a separate cup before putting it into the main batch of cooling milk – i.e., you put the two tablespoons of yogurt straight into the big batch of cooling milk – no biggie, just stir it all gently and thoroughly.)

4) Place the lid back on.

  • Again, it doesn’t need to be locked. Press YOGURT (normal). Adjust time to 10 to 12 hours based on preference. The longer the tangier (I usually do 12 hours). Walk away. Leave alone. (I usually do this part overnight).

5) When it’s done and the screen reads YOGURT, transfer the insert and lid to the refrigerator to chill / set for 3 to 4 hours.

6) When it’s chilled, then you can whisk it (not necessary but I like to).

7) Ladle into 2 quart mason jars (or smaller serving glass jars). Store in the refrigerator.

  • From here you can use 2 tablespoons of this fresh yogurt to make future batches. If you accidentally eat it all and forget to save a couple of tablespoons, buy a yogurt from the store to start another fresh batch.

*Note: I usually have Greek yogurt on hand because Kamea loves it, and that’s why I use it to culture the milk into yogurt using my Instant Pot. However, you can use any good yogurt. Using a Greek yogurt will not make your Instant Pot yogurt a Greek yogurt. To do that, you’d have to strain the whey off the yogurt you make for a Greek yogurt.

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Words To Live By

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I picked up a copy of Tim Ferriss’ latest book Tools of Titans, at the library, and I really enjoyed reading through it… learning about the “tactics, routines, and habits of billionaires, icons, and world-class performers.”

I’m always up for new tips and tricks to navigate life. I was a Tony Robbins fan twenty years ago, if that says anything. In fact, I still have my (really) old Get The Edge journal. That’s one I’ve kept. Tony Robbins helped me through some dark times in my life. ❤️ his work.

Anyway. Tools of Titans by Tim Ferriss.

One of the people featured in Tools of Titans is Jane McGonigal. She is a research affiliate at the Institute for the Future and the author of the New York Times bestseller Reality is Broken: Why Games Make Us Better and How They Can Change the World.

Tim Ferriss asked her “What is something you believe that other people think is crazy?”

Her response moved me…

“That you should never publicly criticize anyone or anything unless it is a matter of morals or ethics. Anything negative you say could at the very least ruin someone’s day, or worse, break someone’s heart, or simply change someone from being a future ally of yours to someone who will never forget that you were unkind or unfairly critical. It’s so common today to complain or criticize others’ work on social media, or dogpile on someone for a perceived offense. I won’t do it. It’s not my job to be the world’s critic, and I’d rather not rule out any future allies.”

Those are some words to live by.

I highly recommend Tools of Titans. I have many pages bookmarked and I have taken lots of notes in my journal. You know, the journal I talked about in the last post? It’s a perfect example… I’m reading a book and there are things I want to remember. Things like awesome health tips, inspiration to live my best life, recommendations for other popular and potentially life-changing books to read.

If you want to get the book from the library, then be prepared to wait because there’s probably a wait-list. I could have bought the book, but that wouldn’t have been very frugal or minimalist given my current passion for both of those. And let’s not forget we are moving abroad next year. I’d rather make room for my Instant Pot in my luggage (oh I’m gonna try) then for a giant book like Tools of Titans.

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The Secret to Life: Fast Instant Pot Soup

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Instant Pot Soup

I love making soup in my Instant Pot because it’s fast, easy, and clean-up is a snap. Plus it helps me get my daily servings of vegetables, extra servings some days. #PolyphenolsForTheWin

It feels like I know something special. I have a magic key to success, health, life… I don’t know. But it can’t be this easy and still be nutritious. Can it? It’s so easy that I feel like I’m cheating.

It can be this easy. Indeed, it is.

This is a breakfast of champions. Or lunch. Or dinner.

If you don’t have an Instant Pot… get one. Especially for the fall when the temperature drops and you want nice warm soup all day long.

The basic rules:

  • Throw chopped veggies into Instant Pot (I like smaller chops to reduce cooking time)
  • Add grass-fed butter or other fat
  • Add salt and seasonings
  • Add liquid (water, tea, wine, broth, or a mix) – enough to reach the top of the vegetables is my M.O.
  • Turn the Instant Pot to LOW and set the timer for 5 minutes or less.
  • Quick release once the timer goes off. Use an immersion blender smooth it out.

See? Easy. No excuses now. (Oooh check it out… Instant Pot has another model from which to choose.)

After having a mug of the soup, I take the rest and store in thermoses. One for Greg, one for Kamea, and one for me. Makes it a great meal to take on the go, alongside some organic sourdough bread.

This particular recipe was made from foods that needed to be eaten, you know the type…

  • 1/2 bunch celery
  • 1 head cauliflower
  • Plenty of grass-fed butter (makes my soups creamy)
  • Sea salt
  • Dried, ground turmeric
  • Dried basil
  • Filtered Water
  • After cooking, I added olive oil (my latest obsession passion) and my favorite ->> Dr. Cowan’s Garden Vegetable Powders

PS. The other real secret to life? Meditation. Oh, and love. Wait, gratitude is the secret, too. Plus, hugs. I’m sure olive oil and chocolate and coffee are secrets to life, too. Did I leave any out? Yes, cinnamon.

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Finally – Artichoke in the Instant Pot

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Organic artichoke – a beauty.

I’ve been wanting to try making an artichoke in the Instant Pot ever since I first got my Instant Pot (my bestie in the kitchen).

Two reasons:

  1. Artichokes are reputed as crazy nutritious, according to one of my favorite books, Eating on the Wild Side. A nutritious edible flower bud. However, in my attempts to find organic, I kept coming up empty-handed – until now.
  2. The instant pot promised, as usual, speed and ease of making artichokes.

While visiting a farmers’ market in California recently, I found organic artichokes. And… they were good ones.

Eating on the Wild Side says:

  • Buy your artichokes as fresh as possible (keeping in mind that apparently jarred artichokes are still nutritious)
  • Make sure they’re firm when squeezed
  • Rub two artichokes and they should squeak
  • Store them in the fridge drawer
  • Eat your fresh ‘chokes right away

I brought my Instant Pot with me to California, because who doesn’t travel with their Instant Pot?

Here’s what I did:

Put one cup of water in the Instant Pot along with the trivet.

Slice off a bit of the top of the artichoke as well as cutting off the stem.

Set the artichoke upright on the trivet in the Instant Pot.

Set the Instant Pot to HIGH pressure for up to 20 minutes. Quick Release. I know it’s hard not knowing the exact time, but it depends on the size of the artichoke. I started mine with 8 minutes and ended up with a total cooking time under pressure of maybe 13 to 15? I can’t remember exactly. It’ll take some experimenting, but rest assured that it’ll be easier than using any other cooking method to make them.

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