This is another simple, affordable, and delicious recipe. Not the healthiest but I’m of the opinion, if you are starting out cooking from scratch, coming from an unhealthy diet, anything you make yourself with minimal ingredients is better than before. Plus it is super yummy and makes a great side to main dishes. My favorite pairing is with roasts and steak.
Now onto the recipe!
Creamy Mashed Potatoes
An easy and delicious mashed potato recipe. Perfect as a side dish to roasts and meat dishes!
A little over 2 LBS potatoes
6 TBSP butter
2 tsp garlic powder
Salt to taste
Black pepper to taste
1/4-1/2 C. milk of choice (I use unsweetened almond milk)
Peel and cut the potatoes into large chunks, about 1 inch.
Boil some water with 2-3 tsp of salt.
Add in the potatoes and cook until a fork pierces through them easily.
Drain and transfer back into the pot and add in the butter, mash and add in the rest of the ingredients, adding more seasoning according to preference. Add in milk until texture preference is reached, more for a smoother mash, less for a thicker mash.
Note. I used about 2 1/2 lbs potatoes for this recipe. Feel free to use less and adjust accordingly. Also I left a little skin on my potatoes as I like it this way, feel free to peel completely!
A super simple and healthy tahini free hummus! Made in your blender or food processor, you’ll easily please a crowd with this easy recipe.
So I’ve never been a huge fan of tahini, and I know a lot of people who don’t like hummus until they’ve tried one without tahini. This is a super simple and quick hummus recipe that is pretty healthy and will make everyone happy!
If you prefer a hummus with tahini though, replace the olive oil in the recipe (Except for 1-2 TBSP). Also be sure to read the tip at the bottom of the directions for a smooth and creamy hummus, if you buy a cheaper can of garbanzo beans they are most likely not soft enough for this recipe. (I buy the ones at Aldi so no judgement here!)
Also another tip is to put your lemon in the microwave for 10-15 seconds to loosen up all those juices, if you keep your lemons in the fridge, then about 25-30 seconds. It’s a game changer!
See this super easy and delicious recipe below!
Tahini Free Hummus
A simple and delicious tahini free hummus! Follow tip at the bottom of the directions for a smooth and creamy hummus.
1 15oz can of chickpeas
1-2 garlic cloves (depending on preference)
Juice of half a lemon
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup of olive oil
2 TBSP cold water
Put all of your ingredient into a blender and blend until smooth and creamy, add water to preferred consistency. Scrape down the sides of your blender every so often to achieve a smooth and uniform consistency.
Tip: For creamy hummus, make sure your chickpeas are super soft. Boil in a small pot water with a tablespoon of baking soda after draining and rinsing from the can for about 10-15 minutes until soft. Rinse well and use!
So how many people out there just wash your instant pot with just soap and water and it just isn’t working? Cooked something and it stuck to the bottom of the pot and can’t get it off? Well I got the solution for you, and it is only two things, vinegar and water, seriously! It can also help to get that “smell” out of the ring on your instant pot.
Now onto the super easy way to clean your instant pot!
Instant Pot Cleaning
2 Cups of water
1/2 White Vinegar
Put the water and vinegar into your instant pot and set it for high pressure for 5 minutes. Quick release and let cool for a couple minutes, dumping the solution and cleaning as normal. All the funk should come right up!
Just a reminder that this will not replace routine cleaning. If you do not clean your instant pot thoroughly regularly then it will have a “smell” to it. I recommend doing this cleaning every 3rd dish or so you make in addition to regular cleaning.
Super easy Brownie bites with a little protein! Done in under 30 minutes from start to finish. Not too sweet and a great way to curb your craving!
So a super quick recipe today as I am getting a lot of stuff ready to be posted! I made these on a whim one night, and they turned out really good! So I had to share. They’re more of a brownie with protein than a protein brownie coming in with 2 grams of protein per bite. If you really want to up the protein, replace the Cocoa with another Tablespoon of protein powder.
They’re nothing like a true full guilt fudgy brownie, but they’re a little dense, not cakey, and still moist. Not too sweet, a nice balance. Reduce cooking time by a couple minutes (Toothpick comes out slightly dirty) for a fudgier brownie.
It is just as follows.
Protein Brownie Bites
Super easy brownie bites with a little protein! Not too sweet and a great way to curb your cravings!
1 TBSP coconut oil or melted butter (If no coconut oil you can use vegetable or canola oil.)
2 TBSP brown sugar
2 TBSP cane sugar (White sugar works too!)
1 tsp vanilla
1 egg (Or about 1/4 cup egg whites. Using egg whites will increase the protein a bit)
2 TBSP coconut flour
1 TBSP cocoa powder (preferably dutched)
1 TBSP chocolate protein powder (I used Orgain vegan protein)
Preheat your oven to 350°
Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
Melt your coconut oil or butter and mix in the sugar very well.
Add in egg and vanilla then mix again.
Add in the rest of your ingredients.
Bake for 10-15 minutes or until a toothpick comes out clean.
So I LOVE zucchini fries, but the deep fried ones absolutely do not like me, so I made some that would. They obviously aren’t as good as the deep fried version, something about frying something makes it taste a thousand times better, but they are good when you are not wanting a tummy ache or are trying to follow a healthy diet.
Baked Zucchini fries
healthy baked zucchini fries that are delicious and easy to make.
2 medium zucchinis
2 cups panko bread crumbs (I used seasoned)
1 cup flour (Seasoned with a little salt and pepper)
Cut your zucchini into fry like pieces. salt them and let sit on a towel for at least 20 minutes, up to one hour in the fridge. Preheat your oven to 350° when you pull out your zucchini.
2. Once they are dried, dredge them in flour (I just got a Ziploc, put the flour and some 1 tsp salt, 1 tsp pepper, and 1 tsp paprika and shook it up) When you’re done place them in a strainer and shake to remove excess flour.
3. Next, get a bowl and put your egg in it, along with a teaspoon or so of water, also a pinch of salt and pepper, mix well. Also take a bowl and put your panko in it. If it is not seasoned, add 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp thyme, and 1 tsp ground sage and mix well. Then take your flour coated zucchini and put them into the egg mixture, coating evenly, then placing into the bowl with panko and cover evenly.
4. Get a sheet pan and lay out the zucchini fries evenly, making sure they do not touch. if not using a stone like I did, make sure to use parchment paper. bake for 20-25 minutes, flipping halfway through, and remove them when golden brown. Let cool and enjoy! (Really good with ranch or a garlic aoli.)
So this is a simple roasted butternut squash recipe that you can use for many other recipes, soups, mashed butternut squash, or even roast it plain and use them for smoothies. It really is super simple and foolproof, and there are a couple way to do it as well, and I will touch on those further down.
I refer to roast them with the skin on because it makes it easier to remove it after it has been cooked and cooled. Peeling butternut squash is just a bit annoying. Also I remove the seeds, but you can even leave them in and remove them after cooking as well. I roast mine with olive oil and some salt, pepper, rosemary, and ground sage. Different uses have different seasonings though.
Just set your oven to 400°, and throw them in the oven for about 45-60 minutes. You know their cooked when a fork easily pierces the flesh.
I used this specific squash to make some Roasted Butternut Soup but you can use it for a variety of things! I even like just scooping it with a spoon and eating it!
Also if you want to peel and cube them to roast them, set the oven to 425° and roast for about 30 minutes or until they start to brown slightly, for 1-inch cubes. Season similarly to my original recipe and add some smoked or normal paprika for extra flavor!
Today we have another quick and easy recipe that everyone with an Instant Pot should have in their reservoir. Easy Instant Pot Rice.
Now I have tried this with jasmine, brown rice, and white rice. So I cannot guarantee that it will be the same for all other kinds. But the ratio I find works the best is a 1/1. Equal amount of water and rice.
Also before you cook the rice, be sure to rinse it multiple times, until the cloudiness you can see is gone, I usually rinse my 4-5 times, straining it through a strainer each time, it help prevent the rice from getting sticky and mushy.
What we must remember is that liquid measuring cup and dry measuring cups are not exactly the same measurement. A reasoning why people tend to like weighing their ingredients more, accuracy. So the trick I learned here is to measure the rice with the dry measure, then use the same measuring tool for the liquid, then add a little more, about a “splash.”
Now I also like my rice a bit less firm, so I add probably about a tablespoon or two more of water, but it is personal preference. The one to one ratio makes perfect rice every time as well. You just have to experiment with your preference.
So you will put the Instant Pot on HIGH pressure for 3 minutes, let it natural release for 10, then finish releasing the rest of the pressure. Let it cool just a few minutes before serving.
I also tend to store my rice while still warm, I find the condensation it creates helps to keep the rice from drying out too much in the fridge.
So I have quite a bit of deer in my freezer, one of which is a shoulder roast. This is a simple easy to follow recipe, also if you don’t have an Instant Pot you should definitely invest in one, it is my most used kitchen appliances by a long shot.
So all you really need is some vegetables, stock, and of course, the deer roast. Sear the meat, toss everything in, and press start. It really is that easy.
Also it is pretty healthy too, large dose of veggies and a lean protein, so absolutely no guilt here. Also my husband LOVED it, all thumbs up from him.
Instant Pot Deer Roast
A delicious and healthy deer roast recipe. The deer can also be replaced with beef if you don't have access to wild game!
3 Pounds Deer Shoulder/Roast
1 Large Onion
5-6 Medium Carrots
3 Pieces of Celery
1 Green Bell Pepper
2 C. Red Cabbage
1 TBSP Olive Oil (or oil of choosing)
2 tsp Paprika
1 tsp Salt
2 tsp Pepper
1 1/2 tsp Miso Paste (optional but adds great flavor)
Put the instant pot on saute mode, high heat. Wait until it reads “Hot” then add oil. Season the meat with salt and pepper and sear both sides until a golden crust forms on each side. Remove from pot.
2. Add in chopped all vegetables, except for the cabbage, and cook for a couple minutes, add broth and deglaze the pot. (Scrape the brown bits at the bottom.) Add in cabbage.
3. Add in the paprika and miso then stir well.
4. Set meat on top of the veggies and put the lid on, press meat/stew mode and set it for 45 minutes, or until meat falls apart. Add additional seasonings to taste.
So I was never was a chili person growing up, I think my fault was that I didn’t used to like beans, and also, I never had good chili. I never liked chili until I made it, and now it is a staple in my house hold. It is hearty, filling, and not expensive to make. This recipe can also be made on the stove top, instructions will be below.
So the key to a good chili are the spices, without good spices chili is just no good. (Looking at you chili powder.) Good chili contains NO chili powder, but a mix of cumin, peppers and paprika. It also is either cooked in the instant pot, or long and slow. If you are cooking on the stove top give yourself no less than 3 hours once you start cooking.
Now this specific chili I am using deer, it is what we had on hand, but you can use just about any protein, beef, chicken, turkey, alligator, be creative! You can even make it vegan by supplementing the meat with beans or a “meaty” veggie like mushrooms and using vegetable stock! Also vegetables are also interchangeable, the only one I would keep to a must are onions, bell peppers, and carrots, other than that, you have creative freedom.
Now onto the recipe.
Instant Pot Deer Chili
A delicious and hearty chili that sure sure to fill your belly with warmth.
3-4 tsp Salt (To taste, I used everglades seasoning)
2-3 tsp Pepper
3-4 tsp Paprika
2 tsp Ground Sage (Optional, best with red meats)
1/2 cup Stock or Water
Put all ingredients into Instant Pot or Large pot on the stove, stir well.
Cook on High Pressure for 45 minutes with 10 minute natural release, or on stove top for 3-4 hours until thick.
Now to thicken you have two options, you can either let the liquids cook off until desire thickness, or you can mix 1/2 cup flour and a little water to make a slurry, stir in, and cook for 15-20 minutes. Or you can use corn starch in place of flour. Add more seasonings to taste.