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Simple Salmon, Kale, and Pepita Salad
Ingredients
2 c. tossed green salad. (I use a mixture of romaine and iceberg lettuce, finely chopped carrots, diced celery, finely sliced red cabbage. Fresh is best but if you're in a hurry, you can use a store-bought bag.)
3 oz pan fried salmon filet, flaked into pieces (See recipe above; I just omit the parmesan cheese.)
1-2 Tbsp pepita or chopped nuts such as almonds
¼ c. cooked to tender kale OR ½ c. fresh washed, dried, and torn baby Kale.
Instructions:
Put 2 c. of the green salad on the bottom of a serving plate, top with the flaked salmon, pepitas, and the kale. I use a balsamic or apple cider vinaigrette for dressing. So easy and delish!!
Instant Pot Veggie Chicken Soup
Ingredients:
6-8 qt instant pot
5-6 c. organic, low sodium chicken OR vegetable stock. (I make my own chicken stock so can control the salt level.)
2 thawed lg chicken breasts cut in half (This soup is more vegetable than chicken. Go with 3 if you prefer more chicken!)
1 Tbsp olive oil
1 med onion peeled and diced
2 garlic cloves peeled, crushed, & minced
1 small zucchini washed & diced + 1 small yellow squash washed & diced. Total of diced zucchini and squash to = 3 c.
1 c. washed, diced fresh broccoli
1 c. washed, diced fresh cauliflower
3 c. diced potatoes (You can peel first or just scrub well. I like organic gold potatoes scrubbed well and skins left on.)
3 c. scrubbed then diced organic carrots. Peel them if not organic!
1/2 c. diced celery
1/2 tsp dried sage OR 1 Tbsp fresh washed sage finely minced
1/2 tsp poutlry seasoning
1 tsp all season spice
1/4 tsp black pepper
1/2 tsp salt
1 tsp dried parsley OR 1 Tbsp fresh washed and minced
Instructions:
(Gluten free bread see bread recipe page)
Put instant pot onto sauté setting. Add the olive oil. Then put in the diced onion and crushed garlic. Sauté until onion is translucent. Add the chicken/veggie stock and keep pot on sauté setting until you add all the chopped vegetables in to keep the stock warming.
Prep the rest of the vegetables by either washing or peeling, and dicing. Add all the vegetables to the pot. At the end push the chicken breast pieces down into the stew pot underneath the vegetables and liquid. It's important for the chicken to be covered.
Add the spices last and stir lightly.
Make SURE your seal on your instant pot lid is on the ring as it should be and drip chamber is on as per your pot instructions!
*****MAKE SURE YOU DO NOT EXCEED THE MAX LEVEL ON YOUR INSTANT POT!! You may need to add a little less ingredients if the level is too high. Over filling the instant pot can lead to the pot malfunctioning and is very dangerous!
*****Make sure you've read all the manufacture instructions before using your instant pot!!
Put your instant pot lid on per manufacturers directions. Enable the seal. With mine it's automatic but some you have to actually push a switch on. Set the settings to high pressure and if you have a timer, set it to 10 minutes. Press start if needed. Mine starts as soon as the timer is set.
After 10 minutes of cooking, either turn it off or unplug the machine. Let it sit and slow release on its own, for 15 more minutes. At the end of the slow release, cover the valve with a t-towel, cover your hands with oven mitts if needed, and release the pressure valve carefully according to the manufacturers directions. Keep your hands away from that valve, the steam will burn! (I put a clean t-towel over the valve before I release it, to minimize steam hitting the ceiling!)
Serve in soup bowels with fresh bread and or salad and enjoy! Serves 4-6.
My adapted recipe was originally from "Evolving Table" It's a great YouTube site with lots of recipes and tips! https://www.youtube.com/watch?v=V7mAj17rEQc
Low Sugar Whole Berry Cranberry Sauce
Ingredients:
2 bartlett pears peeled and finely diced
1, 12 oz bag whole cranberries
1 Tbsp finely grated orange rind
3/4 c. water
1/4 c. freshly squeezed orange juice
1/2 c. Monk fruit sweetener/Splenda/dry stevia
1/8 c. coconut sugar
1/8 c. pure cane sugar
Wooden spoon
Non-stick med large pot
Instructions:
Sort out discolored or shriveled cranberries first. Then wash the cranberries well with water and drain them. Pour into the non-stick pot. Add the water, orange rind, and the peeled, diced pears. Cook on med heat while stirring with wooden spoon. When the berries start to pop add the orange juice and sweeteners. Keep stirring. The sauce will thicken as it cooks. When it's thick and it sticks to the back of a cold spoon, it's ready. Put into jar, seal and refrigerate as soon as cooled. It'll last 4-6 days....although ours never does. It freezes well also.
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