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My Gymshark Haul + Buffalo Chicken Soup!

https://youtu.be/libKgcN-h4Q

Buffalo Chicken Soup

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Ingredients:

 

    • 1.5 pounds Organic Chicken Breast

 

    • 2 Cups Riced Cauliflower

 

    • 1 Large Onion

 

    • 2 Stalks Celery

 

    • 2 Large Carrots

 

    • 5 Garlic Cloves

 

    • 1T Tomato Paste

 

    • 1tsp Chili Powder

 

    • Salt and Pepper to taste

 

    • 3 Cups Low Sodium Chicken Broth

 

    • 1 14oz Can Diced Tomatoes

 

    • 1/4 Cup Hot Sauce

 

Directions:

 

    • Chop all veggies

 

    • Mix together all ingredients in Instant Pot

 

    • Cook on High Pressure for 15 minutes (Crockpot 4 hours on high, 8 on low)

 

    • When cooked, take out chicken, shred and mix back in.

 

    • Macros for 6 servings: 2F 11C 28.5P per serving

 

Optional garnishes: sour cream, avocado, cilantro, jalepeno, tortilla strips.

 

 

 

Instant Pot Bone Broth

Bone broth is full of collagen, gelatin and will aid in digestive health, joint pain, boosting the immune system and it’s great for your skin! It’s easy to mix into any recipe.

A few ways you can use your bone broth:

-mix into soups and stews

-cook rice in it in place of water

-sautee’ veggies

-sautee’ proteins

-add to any savory recipe in place of water!

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Ingredients

 

    • 2-3 pounds organic sorted meat bones

 

    • 2 carrots, sliced

 

    • 2 celery sticks, chopped

 

    • 1 whole, sweet onion

 

    • 1T whole kernal black pepper

 

    • 1f salt

 

    • 1T apple cider vinegar

 

    • 2 garlic cloves, skin on

 

    • water

 

    • herbs of choice (I just used some fresh ginger!)

 

Directions

 

    • Combine all ingredients in the Instant Pot

 

    • Fill water up to last line under the Max fill line

 

    • Manually set to 120 minutes, High Pressure

 

    • Let release naturally

 

    • Strain all ingredients out of broth

 

    • Let cool, layer of fat will form, scrape off and store in the refridgerator.

 

**Both broth can be stored up to 5 days in fridge, if you want to keep longer, you can freeze smaller portions for single use later.

 

Instant Pot Beef, Cabbage and Rice

I used my Instant pot but you can also throw it in a Crockpot as well!

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Ingredients

    • 1 lb 93% lean ground beef

 

    • 200g chopped onion

 

    • 1 clove garlic, minced

 

    • 1 T. marjoram

 

    • salt and pepper to taste

 

    • 8 oz can tomato sauce

 

    • 1/2 t. paprika

 

    • 1 cup less sodium beef broth

 

    • 30g raisins

 

    • 9 cups chopped cabbage

 

    • 1 Serving Brown Rice

 

Directions

 

    • Saute’ ground beef, onion, garlic and all seasoning until meat is browned. 

 

    • Add the remaining ingredients, put the lid on and cook on high pressure for 15 minutes and then quick release. 

 

    • Add cabbage and cook for another 3 minutes on high pressure then quick release.

 

    • Pour over rice- I made a big batch of rice and portioned out one serving.

 

Makes 4 servings.

Macros per serving: 28P 26C 8.5F

 

 

 

Instant Pot BBQ Pulled Pork Stuffed Sweet Potatoes

This recipe is simple and easy and will leave you lots of leftovers for the week! If you don’t have an Instant Pot, no worries, you can use your crockpot instead, just make sure to plan ahead for that. This cooks in 90 minutes in the Instant Pot versus 8 hours in the crock pot. All of that being said, if you don’t have an Instant Pot, you need one!

For the Pulled Pork:

Ingredients:

-Boneless Pork Shoulder 

– 1 Cup Organic Sweet and Spicy BBQ Sauce (or any bbq sauce that works for you)

-2 Cups Organic Chicken Broth (I prefer low sodium)

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Directions: 

1. Weigh Pork Shoulder Raw

2. Put in Instant Pot with broth and bbq sauce.

3. Set manually to 90 minutes.

4. Quick release at the end. 

5. Re-weigh pork cooked. determine your new weight for a 1 ounce serving  now that it is cooked.

6. Shred up with two forks and enjoy!

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When the Instant Pot has about 50 minutes to go, preheat oven to 400 degrees.

For the Sweet Potatoes:

1.Spray Pan with non-stick spray

2. Cut potato in half lengthwise

3. Flesh side up, LIGHTly drizzle in olive oil

4. Flip over to cook with skin side up.

5. Cook 30-40 minutes or until potatoes look carmelized and are soft in the middle.

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Break up Potato with a fork, top with pork, sour cream, green onion and bacon bits!!

My single serving I used:

-10oz Sweet Potato

-6oz BBQ Pulled Pork

-1T Sour Cream

-1T Bacon Bits

-Sprinkle of Green Onion

Macros: 37P 31F 64C

*Make lower fat by eliminating or user lower fat sour cream and bacon bits. 

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