Monday, April 29, 2019

Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...




Friday, February 8, 2019

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs

This was surprisingly tasty. It’s got green stuff in it, but the beet and pomegranate turn the juice VERY red.




Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs
Makes 3-4 cups

Ingredients
1 large beet, peeled
1 large lemon, peeled
6 ribs of celery
1/2 bunch of parsley
Handful of cilantro
6 stems of kale
1 large pomegranate, peeled

Directions
Cut the ingredients to your desired size based on your juicer.

For the pomegranate, I just peeled off the skin and then broke it into pieces that fit into my juicer.

You can adjust the cilantro to your liking or just leave it out.  I also peeled my lemon but you don’t have to.

Juice all ingredients and store in an airtight glass jar if you’re not going to consume it all at once.  It should be good for 72 hours if using a slow juicer, and best if you can fill the jar right to the top before closing.

I use a Hurom juicer and got between 3-4 cups of juice.

Wednesday, October 10, 2018

Arugula and Quinoa Salad Bowl

I’m not a huge fan of salad but I finally found one that I enjoy regularly.

This bowl was inspired by my favourite option at IQ - they call it Sparta. It’s delicious!

Add as little or as much of the following ingredients as you like.

Arugula,  quinoa, chicken, cucumber, tomato, olives, feta, pickled onions, hummus, fresh basil and balsamic vinaigrette.

For the vinaigrette I simply mixed olive oil, balsamic vinegar, salt and pepper.

Tuesday, May 29, 2018