I have been making bone broth for a few years now, but I had only used my IP as a slow cooker and that took 16 hours (some recipes call for 24). This was my first attempt at adding this much liquid to my IP, but I trust Michelle at Nom Nom Paleo, (she hasn’t steered me wrong yet). I read through the recipe, and you can cook this at high pressure for 30 to 120 minutes. I decided to try 90 minutes, and it is the best bone broth I have ever made. I have made what I thought was bone broth several times, but it didn’t quite gel as much as this version. I was really pleased with the clean, rich flavor! The Instant Pot proves its value every time I use it. Thanks for reading, enjoy!
2 medium leeks, cleaned and cut crosswise, and rinsed well
1 medium carrot, cleaned and cut
8 cups of filtered water (I use my Berkey for this)
2 TBSP fish sauce
Rinse the layers out
All the grit
**Be sure to clean the leeks well – there is grit trapped in the layers.
Toss the veg and the bones into the pressure cooker, (mine were frozen). Pour in filtered water and fish sauce. Cover and lock the lid and cook for 30-120 minutes at high pressure.
After some fridge time, it’s perfectly gelled
2. Once the cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release the remaining pressure. Carefully remove lid, and let cool. Strain and store in the refrigerator or the freezer.
½ cup unsalted butter, melted and cooled – *put 2 tsp aside for the topping*
1 cup sugar
2 large eggs
1 cup milk (any kind, whole or buttermilk is best)
1 tbsp vanilla extract
1 & ½ cups blueberries (fresh or frozen)
1 tbsp all-purpose flour
2 tsp unsalted butter, melted
⅛ tsp ground cinnamon
1/4 cup sugar
Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
In a large bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
I have made it at least three times but I wasn’t able to take decent pictures of it to post. It’s not the prettiest meal I have ever made, but it is a new favorite in my house. Thanks for reading, enjoy! 🙂
Toppings: crushed tortilla chips, salsa, sliced avocado, chopped green onions
Brown ground beef with shallot in a large skillet over medium-high heat. Drain then return to the skillet. Add taco seasoning, salsa, and chicken broth then bring to a boil. Add rice then place a lid on top and reduce heat to medium-low. Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted. Place lid back on the skillet then let sit for 5 minutes before serving with toppings.
My son turned 12! Good grief, where did the time go? The “I Want Chocolate Cake” Cake – adapted from Smitten Kitchen
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 large egg 1 large egg yolk
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup Dutch cocoa powder
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt
2 ounces unsweetened chocolate
melted and cooled
1 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract
Make the cake: Heat oven to 350°F. Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat.
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.
Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. Scrape down bowl then process for another 1 to 2 minutes, until smooth and somewhat fluffed. Scoop the frosting onto the cooled chocolate cake and swirl it around. Cake keeps at room temperature for a day or two, or in the fridge up to a week,.
1 tbsp coconut oil, melted, plus additional for pan
1 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda
In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
This was my first pumpkin spice latte ever, so I can’t compare it well to a coffee shop drink. What I can tell you is that this is like pumpkin pie in a cup! It’s also much cheaper and not full of empty calories and syrupy-goodness that is the typical coffee chain offering. Thanks for reading, enjoy!
Healthier Pumpkin Spice Latte – adapted from Detoxinista
1 cup coconut milk
1 cup hot brewed coffee
2 tablespoons pumpkin puree
2 tablespoons pure maple syrup
½ teaspoon pumpkin pie spice
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Adjust flavor to taste, and serve warm.
The kids had been asking for hot chocolate for a while now, so I decided to let them make it 🙂 I love that there are only three simple ingredients in this decadent hot chocolate and it makes 4 cups of mix. Thanks for reading, enjoy!
All Natural Homemade Hot Chocolate Mix – adapted from Clean Mama
The apple spice bread I made two days ago is already gone… I did give my neighbor an entire loaf, so I’m not that much of a glutton 😉 As expected, the bread tasted much better the day after I made it, especially when I topped it with Kerrygold butter and popped it in the microwave! So good and none of the guilt or bloat.
I used the exact recipe, but exchanged the apple sauce for pumpkin puree – easy swap and an even tastier product! Thanks for reading, enjoy! 🙂
I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me 😉 Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!