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175 Best Instant Pot Recipes Cookbook

March 2, 2017

I had no idea that it has been so long since I’ve posted on my blog.  I’m sorry to have abandoned you the last few months.  Hopefully you have been following along on my Instagram account as I am posting photos on there on a regular basis.

Today I wanted to tell you all about one of my newest, favorite, small appliances – the Instant Pot.  You have probably have heard about it recently but might not be sure what it is.  The Instant Pot is an electric pressure cooker with other options included – like a yogurt maker, slow cooker, rice cooker, steamer and a saute pan.  I have made a few recipes with my pot and over the next month I will be showcasing some of them.  

I stumbled upon a cookbook by Marilyn Haugen called “175 Best Instant Pot Recipes” – I tried two of them already and I’m excited to give more a try.

This morning I cooked breakfast in my Instant Pot – Apple Yogurt Chia Power Breakfast.  A mixture of apples, steel cut oats, cinnamon, brown sugar, chia seeds, yogurt and walnuts (my walnuts had gone rancid so I substituted a small handful of granola).

For supper I made Orange-Glazed Pork Chops (recipe in the cookbook) and served it with some Green Beans.  There was enough of the orange sauce left over that I used some of it for the green beans.  Very flavorful.

Due to copyright rules, I can’t type up the recipe for you but I highly suggest picking up a copy of the cookbook!

The Cookbook is 240 pages with 16 color photographs.  Retails for $19.95.  ISBN:  978-0-7788-0542-7

You can find the cookbook at places where books are sold – Barnes & Noble, Amazon, etc.

disclaimer:  I was provided a free copy of the cookbook

 

Filed Under: Breakfast, Cookbook, Entrees, Reviews No Comments

My Trip Back to Weight Watchers

June 18, 2016

That’s it.  I did it….again.  I joined Weight Watchers.  Out of all the programs I have ever followed, I have found Weight Watchers to be the easiest to follow and I’ve always had success with it.  Plus I have about 10 20 50 100 Weight Watcher Cookbooks and although they change their points program on an almost yearly basis, they have their nutritional info included on each recipe.  That makes it easy to convert to the new SmartPoints Program.

Week one has finished and I’m down 5.4 pounds.  With the new SmartPoints plan fruits and vegetables that you chew (compared to drink), don’t have any points value – so you can eat as many as you’d like.  Bravo!  I have been so impressed at how much I can eat and how big a serving portion is.  Me and the SmartPoints Program are now best friends.

When I joined Weight Watchers online I received a Welcome Kit and included in that is the most-amazing-cookbook-ever, “Fresh & Easy”.  All recipes are for 1 or 2 servings and they give you tips on how to use your leftover ingredients.  I am a BIG one on meal planning and as I sit down and create my menu for the week, I use my cookbooks as my guide.  Having the tips in this cookbook helped with pairing meals, one after the other, so I could use up the ingredients.

Here are some of the items from the Cookbook that I cooked this last week.

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Butternut Bulgur Chili – One Serving is 4 Smart Points

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Spanish Chicken with Chorizo Rice – Each Serving is 8 Smart Points

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Garden-Style Penne with Sausage and Ricotta – 6 SmartPoints

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Prosciutto-and-Mozzarella Panzanella Salad – 9 SmartPoints

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Italian Turkey Burger with Crispy Oven Fries – 9 SmartPoints

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Turkish Meatballs with Yogurt-Pomegranate Sauce – 9 SmartPoints

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All of the recipes for these dishes can be found in the Fresh and Easy Cookbook by Weight Watchers.  

 

Filed Under: Clean Eating, Cookbook, Eating Clean, Entrees, weight watchers 1 Comment

Green Smoothies for Every Season – A Year of Farmer’s Market – Fresh Super Drinks by Kristine Miles

December 29, 2013

In three days we ring in the new year.  I know that means many of you will have a New Year’s Resolution to eat better, lose weight, exercise more and hopefully eat more whole foods including more fruits and vegetables.  One way that I’ve found to get in a good serving (or two) of vegetables and fruits is by enjoying a smoothie each morning for breakfast.  It fills me up and starts my day off with a great dose of vitamins and minerals.

I received a free copy of the book, Green Smoothies for Every Season, to review on my blog.  It’s nice to change up your ingredients from time to time so you don’t get bored with your meals but more importantly, it’s a great cost savings to your pocketbook when you chose products in season.  I hear people complain all the time about how expensive it is to eat healthy and clean.  If you work your menu around the growing seasons and what’s on sale at your local grocery store or farmer’s market – then it’s not expensive to eat healthy.

Here’s a list of vegetables and fruits in season for each part of the year (locally grown suppliers will depend on your growing season):  Spring, Summer, Fall and Winter.

Spring:  oranges, mangoes, pineapples, radish tops, watercress, turnip greens, spinach, lettuce
Summer: berries (strawberries, raspberries, blackberries, blueberries), cherries, peaches, plums, apricots, nectarines, dandelion greens, chard, beet greens, lettuces, basil
Fall: apples, pears, figs, kiwi, grapes, honeydew, cantaloupe, watermelon,  beet greens, kale, endive, chard and asian greens
Winter:  pomegranates, grapefruits, oranges (all kinds), fennel, spinach, celery, kale

There are so many health benefits of drinking a green smoothie.  First is the fiber – it’ll help make you feel full, longer and help regulate your digestive system. Next is Antioxidants – they help balance out the free radicals that our body produces. Then Minerals and Vitamins – things most of us are aware of but don’t always make sure we get naturally for our body.  Don’t rely on a “vitamin” from the drug store to provide your body with what it needs, eat it instead.  Lastly is Alkalinity – our body needs to maintain a certain level of pH.  Eating more vegetables help our body maintain that pH balance easier so our body can focus on other areas to spend it’s energy on.

So now that you know WHY it’s good to eat  more vegetables and HOW it can save you money by eating fruits and vegetables in season – let’s show you some of the yummy combinations you’ll find in the book, Green Smoothies for Every Season.

You’ll need to get the book to see the proper amounts of each.  ðŸ™‚

A Star is Born – star fruit, coconut, coconut water, butter lettuce and cilantro
Strawberry Sensation – strawberries, cashews, coconut water, strawberry leaves and basil
Detox Diva – nectarine flesh, banana, lemon, ginger, water, endive leaves and medjool dates
Green Machine – pineapple, banana, lime juice, water and cilantro

There is some great information in the beginning of the book of why Green Smoothies as well as some natural sweeteners information and the benefits of adding in nuts and seeds.

I highly recommend this book if you’re looking at adding smoothies to your daily diet.

52 Smoothie Recipes – One for each Week of the Year!

Disclaimer:  I was provided a free copy of the book for review.  All opinions are my own.

Filed Under: Cookbook, Reviews, Smoothies No Comments

The Vermont Farm Table Cookbook

September 15, 2013

Living in Vermont provides me with a wealth of fresh fruits and vegetables in the spring, summer and fall.  Many of them organic.  I’ve always felt Vermont was on the cutting edge when it came to organic food and with a trend called locavore.

What is a Localvore?
From http://www.vermontlocalvore.org

A Localvore is a person dedicated to eating food grown and produced locally.  There are a lot of good reasons to eat locally grown and produced food.

  • Less resources (primarily fossil fuels) are expended packaging and transporting local food.
  • It supports the local economy – more money remains in our local community.
  • It is healthier – processing and preservatives are less important since the food doesn’t have to travel so far.
  • It is safer and thus localvores are less susceptible to foodborn illnesses.
  • It is more honest – honesty in terms of the food source (i.e. organic seeds vs. GMO seeds) and the growing/producing process. It has to be! We are all neighbors.
  • If for no other reason – IT TASTES BETTER!

From May until October, almost every day of the week, there is a Farmer’s Market going on where I can pick up fresh fruit, vegetables, meat, plants, flowers and artisan goods.  It was from the Burlington Farmer’s Market that I was introduced to The Vermont Farm Table Cookbook.  The book is more than a cookbook though.  It’s a journey through Vermont with an introduction to local farmers, producers, restaurants and more.  Filled with amazing photography of Vermont’s countryside, the farms where our food is produced and the communities that embrace the localvore culture.

……and of course the food.  oh….the food.  Tonight for supper we enjoyed the Moroccan-Style Chicken with Apricots and Almonds served over the Mediterranean Couscous Pilaf.

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 disclaimer:  I was provided a copy of the cookbook for review.

Filed Under: Cookbook, Reviews No Comments

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