Recipe: Beef and Veggie Soup - Whole30 Approved Instant Pot Edition

I think my ultimate recipe combo is when it's under 20 minutes to make + simple ingredients + delicious + easy! This recipe is all of that for me and I wanted to share it with you! I began my Whole30 journey yesterday and needed something really simple to make for dinner the first night. It was chilly/rainy outside and I really wanted comfort type food. This hit the spot! If you want to learn more about Whole30 is and why I'm doing it you can go here: Why I'm doing the Whole30 and What it is  

Want to give this recipe it a try?

Ingredients:

1 lb organic grass fed ground beef

2 russet potatoes chopped

1 cup sliced carrots

1 cup sliced celery

1 small onion diced

1 tbsp crushed garlic

16 oz can of crushed tomatoes (blended first for a creamy soup)

5 cups bone broth

Himalayan salt and pepper to your taste

2 tsp dried parsley

Avocado (optional) on top the soup before serving

Directions: (makes 4 servings)

Total Time: took about 15 mins!

Turn Instant Pot on saute mode. Once hot add a little avocado oil (or olive oil) and add ground beef, onions and garlic. Stir frequently tell the beef is cooked all the way. Then add rest of the veggies and stir frequently for 5 mins. Turn the instant pot off and add everything but the avocado in to the pot. Give it a good stir then seal the lid and make sure the pressure valve is closed. Hit Manual, 8 mins and let the IP do it's thing! After it's done you can release the pressure valve right away and serve! I added half a small avocado to my bowl and it was SO delicious. 

This was my first dinner on day 1 of Whole30 and it really hit the spot after craving things I couldn't have all day. My husband loved it too and I know this recipe will be made again during these next 30 days!

Want to join me on my journey of completing a Whole30 here on our ranch? I will be sharing about it daily over at my Facebook Page and Instagram!

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Recipe: Instant Pot Bone Broth on a Budget

I love bone broth. What is bone broth you may ask? 

It's a broth that is rich in minerals that supports the immune system and contain healing compounds like collagen, glutamine, glycine and proline. The collagen in the bone broth heals your gut lining and reduces intestinal inflammation.

Long story short, it's really good for your gut, has amazing things in it that will help improve your digestive system, strengthen your hair and nails and the list goes on and on.

I'll be honest, buying organic bone broth in the store can be a bit pricey. Yes it goes on sale sometimes but you can save SO much money by making it yourself at home!

How? Every time you cook use veggies... save your scraps! I keep a on going zip lock freezer bag in my fridge that I put the following scraps:

-onion 

- celery 

- carrot 

- bell pepper 

-garlic

-zucchini

-squash

-mushrooms

-herbs (parsley is my favorite to keep for this)

Also the day I am planning to go to the grocery store I will take out any veggies in my fridge that will be going bad and set them aside to use to make my bone broth. 

Then when I got to the grocery store I pick up an organic cooked rotisserie chicken from the deli. I don't know about you, but I'm not a big fan of cooking a big dinner after grocery shopping and putting everything away. So the day I go grocery shopping is always chicken night with a salad and some other simple side dish. At our store an organic cooked chicken is $9.99 so not only am I feeding my family of four dinner for under $15, I am also going to use that same left over chicken to make my bone broth the next day. Do you see where I'm going with this?

A store bought container of prepped organic bone broth is typically around $7.99 where I live for usually 20 oz. Making it myself at home will not only save money but I can make over 65 oz (sometimes 90oz) with this one chicken and my saved veggie scraps. I don't have an exact total amount saved, but you can see it's definitely a lot.

So now I'm going to tell you how I make it!

First add your left over chicken into your instant pot. (I have a 6qt duo)

Then add all your veggie scraps. No exact science to this, just add the scraps you want. I like to throw in some extra baby carrots, some fresh parsley and a little extra crushed garlic when I have it on hand. 

Next I fill up the instant pot with water. No exact amount.. I just make sure I cover the chicken and most of the veggies. Then I'll add a little Himalayan salt and ground pepper and sometimes a tbsp of apple cider vinegar. (But not every time, just depends on the what I'm in the mood for. The Apple Cider vinegar gives the broth a little kick)

Then I seal the lid, make sure the pressure valve is closed and then Instant Pot to Manuel High for 90 minutes.

After it's done I release the valve for a quick release (so right away) and take the lid off and turn the IP off. Then I let it cool for awhile. 

Afterwards I get a large glass bowl out and put a strainer inside. I slowly pour the instant pot mixture into the bowl through the strainer tell it's full. After it's full I lift the strainer out an pour the glass bowl full of broth into a 1/2 gallon glass mason jar. Then repeat the steps again tell I empty out the entire batch of bone broth from the instant pot. I let that batch fully cool in the glass bowl.

Once it's fully cooled pour the rest of the bone broth into a freezer bag. Then just lay it flat in your freezer and wha-la! Not only do you have about a half gallon of homemade delicious bone broth to use in your fridge but you have EXTRA in your freezer to use when needed. 

**Bonus Tip: Save the plastic container your rotisserie chicken comes in. Once you have strained the broth you can toss the veggies and chicken bones into the plastic container, seal the lid and dispose of. Then it's not all lose in your trash can.

I get asked often when and how often do I drink bone broth? I drink a coffee mug a day usually in the morning while we do school time. I used to have a cup of coffee then but now I love drinking this instead and it's much better for me!

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Recipe: Oh So Good Paleo Friendly Teriyaki Sauce

I really love making sauces from scratch. As someone who spent her early 20's living off of spaghetti o's and top ramen I didn't think I'd ever say that. 

One of my favorite go to meals is making meatballs from scratch and then cooking them in the Instant Pot. Only takes about 7 minutes to cook and it's pretty versatile! I typically make them with marinara sauce, but I do like making them with sweet and sour sauce too. 

Paleo Friendly Teriyaki Sauce

What's In It:

·         ½ cup coconut aminos (or braggs liquid aminos)

·         ¼ cup fresh orange juice or water

·         3 tbsp honey

·         1 TBSP crushed Garlic

·         1/4 tsp chili flakes

·         2 tsp arrowroot flour (if you want it thicker)

How to Make It:

In a small saucepan, mix everything BUT the flour and heat it over medium heat. If you are using flour, mix it with 2 tablespoon of cold water and add the mixture into the sauce and cook until it has thickened. If not using flour, just simmer on low the sauce until thickened.

That's it! I poured my sauce over a batch of raw meatballs I made. Put the meat balls in the Instant Pot, poured the sauce over and then cooked on Manuel High for 7 minutes with a quick release. 

Served it over brown rice I had cooked in my Instant Pot earlier and zoodles. Super easy and tasted like a treat meal!

For those of you using the Fix Containers: 1 orange container full = 1 orange! 

Want more recipes like this? Want more recipes like this, meal prep tips and/or to get started with a fitness routine? I would LOVE to be your coach! You can reach out to me by going to my Facebook page by clicking the picture below....

Have a blessed day!

Recipe: Ham, Potato and Veggie Chowder - Instant Pot Edition

Got some left over holiday ham sitting in your fridge and you're wondering what to do with it? I have a soup for that! 

This came out really yummy and I ended up making it twice in one week. I used up our left over ham and it was perfect for the winter weather.

Ingredients:

3-4 Cups of cooked diced ham

2 cups of diced potatoes of your choice (I used organic baby red)

1 yellow onion, diced

1/2 cup celery, chopped

1/2 cup of organic white corn (frozen is fine. I get the bag from costco)

1/2 cup organic carrots, peeled and diced

3 cups of organic chicken broth

1 1/2 cups of organic whole milk

1 tbsp fresh parsley, chopped

1/2 tsp pepper, ground

1 tsp fresh garlic, pressed

1 tbsp organic butter

1 tbsp organic corn starch or arrowroot powder

Directions:

Turn Instant Pot on "saute mode" and wait tell it says "HOT". Add butter and let it melt (stir so it doesn't burn). Then add ham, garlic and onions. Stir frequently for about 1 min. Then add celery, corn, carrots and potatoes. Stir for 1 minute. Turn Instant Pot "off" then add milk, chicken broth, parsley, and pepper. Mix well. Then put the lid on the instant pot, select "soup" mode and 30 minutes should automatically come up. Leave it at that. Also make sure your pressure release valve is turned to "closed". 

After 30 minutes are up you can do a quick release (turn to warm mode and release pressure valve). Add corn starch or arrow root powder and stir well. Let soup sit for a few minutes to thicken up a little bit. Give it a taste and add a little salt/pepper if needed. 

Then just get that ladle out and serve! 

*Note it's really yummy to shred up some cheddar cheese and sprinkle it on top with a little bit more fresh parsley. YUM! 

I hope you enjoy :)

Want more recipes like this? Want more recipes like this, meal prep tips and/or to get started with a fitness routine? I would LOVE to be your coach! You can reach out to me by going to my Facebook page by clicking the picture below....

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Core De Force Week 2 Meal Plan

Hello again! I'm back with week #2 of my menu/meal plan for my test launch round of Core De Force. Last week I shared with you how I planned out my first week and my easy to follow grocery list and tracker template HERE. Then on Monday I shared with you my results/progress of 7 days straight of sticking to the eating plan and workouts HERE.

As you can see by my menu below, I eat pretty similar all week long minus dinners get switched up. I don't mind eating the same thing for lunch 5 days in a row. I'm all about simple, bulk meal prep and that it tastes good.

What did I prep for Lunches this week?

- Chicken Sausage, Ginger and Broccoli Stir Fry

- Quinoa (which came out AMAZING in my instant pot)

- Hard Boiled Eggs (also in my instant pot)

- Sliced bananas stuck in the freezer for my morning snack Shakeology

What am I eating for each day this week?

Check it out!

Want the free template and to learn how to plan these out? ALL my challengers get this free template at before they start their program and get meal prep lessons. It's my mission to make your health and fitness journey fun, simple and stress free!

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Have a blessed day!

                            

Recipe: Zucchini & Mushroom Risotto - Instant Pot Edition

Hi Friends! Happy November! It's been a few weeks since I blogged an instant pot recipe... And I've been wanting to blog this recipe for awhile now! This is a dish I have been making for about 6 years now in the microwave. Yep I said it, in the microwave. I pulled out my recipe box and was trying to find something we hadn't made in awhile that I could convert to the Instant Pot. 

Then I found my trusty Zucchini and Mushroom Risotto recipe!

Could I make this in the Instant Pot?

Yes! Challenge Accepted! 

Ingredients:

1/2 medium onion (finely chopped)

3 garlic cloves (pressed)

1 cup Arborio Rice (uncooked)

1 tbsp Extra Virgin Olive Oil

3 1/2 Cups low sodium vegetable (or Chicken) broth

1/2 cup shredded mozzarella

1/4 cup fresh chopped parsley (or dried)

1 medium zucchini (used a cheese grater to shred it)

1 cup sliced mushrooms (you can use already cooked or fresh)

Himalayan Salt and Pepper to taste

Directions:

Turn Instant Pot to saute mode. Dice onion and press garlic, add to pot with olive oil. Mix frequently tell translucent. Add 1 cup of rice, stir frequently for about a minute (don't let it burn). Add 3 1/2 cups of veggie or chicken broth and stir together. Put lid on, seal, set to high pressure/manual for 6 minutes. While this is cooking, go ahead and grated your zucchini and have your mushrooms, salt pepper, parsley and cheese ready to go.

After it's finished cooking do a quick release, hit cancel and remove lid from Instant Pot. Add salt and pepper, zucchini and mushrooms and give it a good stir. Add shredded cheese and parsley and stir again. Put the lid back on for about 5 minutes just to let everything settle together. 

Then... Serve!! 

My kids LOVE this recipe! Sometimes we'll add ground turkey or beef to it is GOOD! 

I hope you enjoy :)

Want more recipes like this? Want more recipes like this, meal prep tips and/or to get started with a fitness routine? I would LOVE to be your coach! You can reach out to me by going to my Facebook page by clicking the picture below....

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Core De Force: Week 1 Meal Plan and Easy to use Grocery List

This new program is all about doing things different for me this time. One of those things is I've NEVER posted before pics until I have after pics it show for it. (before pics will be at the end of this post)

If I want to make a change and give this all I've got, I've got to set the tone now. 

These last few months I've allowed life and the "stress" of it to dictate my emotions and my eating habits. As a coach I've been pretty embarrassed and afraid to show that I can't seem to get it together.

I'm recommitting myself to the goals I've made and am going to give this 110%. For myself, and for my challengers that I want to help encourage and inspire. I'm ready to lead by example and rise up again!

Something pretty cool happened. I got selected to be in a team test group! What does that entail? I had to sign a contract, take before mics and measurements, and commit to sharing this entire 30 day journey through VLOGS and well... blogging! 

This weekend I rocked out to "Eye of the Tiger" and got my meal prep on! I recorded a step by step video for my challengers showing them how I meal plan for each week and gave them my special Weekly Meal Planning Template and Grocery List. If you would like a copy of this you can email me at CoachJennyM@gmail.com or fill out the quick form at the end of this post.

I love using this grocery list. It breaks the items I need up into the portion control container they go in. It's a great way to help learn what goes in what container and I'm a softy for organization! 

So what did I Meal Prep to make my life simpler this week and how long did it take? I will answer that right now!

This week's Meal Prepped Menu:

- Fixate Veggie Egg Cups

- Sweet Potatoes cooked in my Instant Pot

- Chopped veggies for snacks

- Egg roll in a Bowl for Lunches

- Extra Ground Beef to use for Monday's dinner

- Sliced Bananas, put in the freezer to use for my daily Shakeology. 

How long did it take? 1 hour! That's it! That 1 hour of prep I did in the kitchen will not only help me stay on track with my nutrition this week.. but it saves me TIME and reduces stress! I'm on the go all day long, so to have my food in the fridge, prepped/cooked ready to eat is huge for me. 

It was so fun to see all the meal prep pics from my Team and I's challengers this weekend! We are all SO pumped to begin!

(Day 0 Vlog for the Coach Test Group)

My Goals for these 30 days?

- Complete all the workouts.

- Stick to the Eating Plan (100%) 

- Be transparent. Share this journey as a whole. Highs, lows, and in between.

- Have a positive attitude. This is a BLESSING!

Does this sound like something you want to do? Are you right to Fight for your health? My next Exclusive Core De Force Challenge group that starts in a few weeks is already filling up! 

Fill out the form below if you would like my custom weekly meal planner and grocery list templates. Or if you would like to get your name on the list for my next group!

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Recipe: Salsa Chicken - Instant Pot Edition

What if I told you that you could make flavor full, Mexican restaurant style taco filling in 1 pot with 2 ingredients?

Would you try it?

How about if I told you it takes less than 20 mins to prepare?

Serves: 4

Ingredients:

2 organic chicken breasts (thawed)

1 16oz jar of your favorite salsa (I used my favorite organic Salsa Verde)

I told you it was only 2 ingredients!

Directions:

Place both thawed chicken breasts at the bottom of your Instant Pot. Pour the jar of salsa over it. Place lid on and seal. Set to Manual for 7 minutes and make sure the pressure release valve is turned to "sealed". Once finished let it sit in warm mode (aka Natural release) for 10 minutes. Release pressure and take a whiff.... Mmmmmm

You can use a spatula or tongs and shred the chicken. That's it! It's ready to serve. I typically will be prepping my toppings at the same time as it's cooking so it's ready to go when the timer is done. 

Here are a few things I prep:

- corn tortillas on my small cast iron skillet

- sliced avocado or guacamole

- shredded lettuce

I don't use a lot of toppings because really, there is SO much flavor with the chicken cooking in the salsa like that. I've cooked this with regular red salsa and salsa verde and I will tell you personally, the salsa verde version is my favorite. 

(container servings above: Note add 1 purple as well for the salsa)

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Recipe: Paleo Chicken Salad

I'm always on the hunt for new meal prep friendly recipes. Something tasty, easy to make and something I can grab on the go! Recently I have been cutting dairy and gluten out of my diet to help with my PCOS symptoms so I've been switching up my normal meal prep staples. 

I loved this one and I just had to share it with you!

Meet my dairy free, gluten free, super tasty Chicken Salad!

Ingredients:

- 2 Boneless/skinless Chicken Breasts (cooked and shredded)

- 1/2 cup dairy free mayo (I used Primal Chicken's Mayo w/ Avocado Oil)

- 2 slices of cooked bacon (chopped)

- 2 celery stalks (chopped)

- 2 green onions (chopped)

-Himalayan salt and pepper to taste

Directions:

Mix shredded chicken, mayo, bacon, and the rest of the ingredients in a bowl and mix. THAT'S IT! Simple right?

*Note: I cooked my chicken in my instant pot. 2  thawed chicken breasts, 1 cup of boneless chicken broth cooked on manual for 13 minutes, shredded and then chilled in the fridge before adding.

I served it over a cup of shredded cabbage/salad mix for lunches this week and it was a nice change of pace! Next time I may add a dash of hot sauce too it for a kick ;)

Want more recipes like this? Want more recipes like this, meal prep tips and/or to get started with a fitness routine? I would LOVE to be your coach! You can reach out to me by going to my Facebook page by clicking the picture below....

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