Poaching is a simple cooking technique that produces a very tasty, delicate flavor that is perfect for a light white fish like wild-caught pacific cod. The contrast of the cold, crunchy slaw is delightful.
2 cups free range organic chicken stock
3-4 tablespoons curry paste (green or red but green will result in a milder flavor)
3 garlic cloves, crushed
1 teaspoon freshly grated ginger
4 wild caught pacific cod
1 organic yellow bell pepper, sliced thin
1 small shallot, sliced thin
1 can bamboo shoots, drained and sliced thin
1 red fresno chile, seeded and sliced thin
1/2 cucumber, sliced into matchsticks
Handful snap peas, sliced thin
2 tablespoons lime juice or apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 tsp sea salt
fresh ground black pepper to taste
Put stock, curry paste, garlic cloves, and ginger in a saucepan and heat to boiling. Reduce heat and add fish then cover and simmer for 8-10 minutes or until fish flakes with a fork.
Combine vegetables with the lime juice, olive oil, and salt and mix well to combine.
Put fish in a shallow bowl and ladle the extra poaching liquid over it. Top with veggie slaw.
Although pot roast is pretty simple in the crockpot, I feel the Instant Pot better fits my cooking style (i.e. like to cook dinner at dinner time therefore not good at preparing dinner in the morning). The flavor is unbelievable.
4-5 lb grass-fed chuck roast
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 teaspoon garlic powder
1 teaspoon oregano or italian seasoning
2 tablespoons coconut oil
1 large onion, sliced
2 cups bone broth (preferably homemade in the Instant Pot)
8 carrots, peeled and cut into chunks (Core Plan Only)
4 tablespoons grass-fed butter
sprig of fresh thyme, optional
Cut the roast into large chunks, trimming some of the fat off. Sprinkle with seasonings, cover well and set aside. Put the InstantPot on Saute and add coconut oil and onions. Satue for about 5 minutes and then place the meat over the top of the onions. Add the broth. Set to manual for 40 minutes. Meanwhile, cut carrots if using. When the 40 minutes is up, release pressure and remove lid. Add the carrots and reset on manual for 10 minutes. Once finished, release pressure, open lid and remove meat and vegetables, putting them in a serving container. To make gravy, add butter and thyme and set to saute to reduce slightly. Pour over the roast and veggies and serve.
This is great served over cauliflower “rice”
This is by far the best turkey and gravy I have ever made. The Instant Pot makes it so quick and simple. I am pretty sure I will be doing this for Thanksgiving.
1 4-5 pound bone-in, skin-on organic turkey breast
2 tablespoons coconut oil
1 medium onion, chopped
2 carrots, chopped (Core Plan Only)
2 ribs celery
1 clove garlic, pressed
2 teaspoon dried sage
¼ cup dry white wine
1 ½ cups free range broth (chicken or beef)
Optional: 1-2 tablespoons arrowroot powder
Pat turkey breast dry and sprinkle generously with salt and pepper. Set InstantPot to sauté and add coconut oil. When heated, add the turkey breast skin side down and brown for about 5 minutes. Transfer to a plate and add the veggies to the InstantPot. Sauté for about 5 minutes then add garlic and sauté for another minute or so. Pour in wine, broth, and sage and stir well (be sure to scrape up any browned bits from the bottom.) Place the turkey breast, skin side up on top of the veggies. Use pressure cook setting and set for 35 minutes. When time is up, do a quick release and remove lid. Remove the turkey breast and slice. Pour the liquid/veggies into a vitamin and blend until completely pureed. If desired, take out about ½ cup and add the arrowroot powder to make a paste then add to the gravy and stir to thicken.
2 tablespoons coconut oil
1 lb organic ground turkey
½ vidalia onion, diced
2 cloves garlic, pressed
1 cup quinoa, rinsed
1 cup salsa (no sugar), select spiciness
1 cup free range chicken stock
1 can black beans, drained and rinsed (optional)
Sea Salt and pepper to taste
Optional toppings: avocados, lettuce, tomatoes, cilantro, grass-fed cheese, organic sour cream
Set InstantPot to sautee. Sauté the turkey in 2 tablespoons coconut oil until almost browned. Add in garlic and sautee until completely browned. Add in the quinoa and taco seasoning and mix well. Add in the salsa and stock and beans/corn if desired. Stir well and set on pressure cook for 2 minutes. When the time is up, unplug the InstantPot and let pressure come down naturally for 10 minutes, then do a quick release. Fluff with a fork and enjoy. Top with desired toppings.
½ cup raw almonds
¾ cup coconut cream
1 tsp cinnamon
stevia to taste
Heat coconut cream, add almonds and spices and heat and stir for 5 minutes.
EASY, EASY, EASY! This may possibly be the easiest and simplest recipe I have ever posted. I wasn’t sure it would work but it turned out incredibly. It tastes just like rotisserie chicken – crispy on the outside and extra juicy on the inside. The difference is that when you go to the grocery store to pick up a rotisserie chicken, it is most likely NOT organic, free range chicken. However, it is a go-to for busy people. I encourage you to try this recipe. It took me 1 minute to assemble the ingredients (all 3 of them) and that’s it! I put it in the crockpot and came home to a delicious meal.
1 free range, organic chicken cut into pieces (I was able to get a grill pack from Sprouts which is a whole, free range, organic chicken, already cut into pieces. Price on 3/7/17 was $18.49)
fresh cracked black pepper
Do not add any liquid!
Place the chicken pieces in one layer in the crockpot. Sprinkle VERY generously with sea salt and pepper. Set to LOW and cook for 7 hours.
2 lbs grass fed ground beef
1 head organic cauliflower, cut into florets
5-6 organic carrots, chopped into coins
2 organic onions, chopped into chunks
3 stalks organic celery, chopped into chunks
1-2 organic red or green bell peppers, chopped into chunks
Liquid Aminos or Worchestershire Sauce (check ingredients)
Optional: You can mix and match meats and vegetables.
organic red potatoes, cubed
sweet potatoes, cubed
organic zucchini, cubed
Replace ground beef burgers with chicken
Add some salt, pepper and garlic powder to the ground beef and form into patties (you can make them as big or small as you want). Set aside.
Tear aluminum foil into squares big enough to fold into packets. Cut parchment paper to the same size as a lining to the aluminum foil (you don’t want the aluminum touching your food!)
Assemble the veggies on the parchment/foil squares. Top with burger patties and sprinkle with more salt, pepper, garlic, liquid aminos, oregano and any other seasonings you would like. Add a pat or two of butter and fold up the packets so that they won’t leak. Put the packets on a baking tray.
Cook at 350 degrees for 45 – 60 minutes.
Be careful opening! Steam is hot!