Food • Photography • Life
Today was good, despite going to a bar where the only thing I could safely eat or drink was kombucha.
Breakfast
Coffee with almond milk, then a late breakfast-rito that turned out needing a fork of pulled pork and eggs.
Lunch
Breakfast was late, so I skipped lunch.
Dinner
Picked up takeout broiled salmon, broccoli and Brussels on the way home.
Snack
Kombucha while out.
Sparkling water with raspberries and 1/4 cup of roasted cashews after dinner.
For a munchkin.
This is the second meal I made with my new Instant Pot, and I’ve got to say I’m digging it. I’m still not sure where it will fit in with my beloved crock pot (I think it can replace it), but I’m liking it. This dinner came together quickly, the broth was flavorful, and the flavors married a bit.
I served this dish with the Oven Roasted Cauliflower Rice from The Clothes Make The Girl. This rice method wasn’t bad – the cauli got a little nutty from the heat, and it was a hands-off cooking approach.
Gluten-free, paleo, Whole30
Instant Pot Green Curry Chicken
Curry
4 chicken thighs (boneless skinless), cut into cubes
1 Tbsp. diced ginger
1 onion, thinly sliced
4 cloves garlic, minced
4 carrots, roughly chopped
1 Tbsp. fish sauce (Red Boat)
2 Tbsp. green curry paste (Thai Garden is compliant)
1 can coconut milk
2 Tbsp. coconut oil
2 Tbsp. lime juice
Topper
1 big radish, diced
2 Tbsp. cilantro, minced
1/4 c. almonds, toasted and crushed
Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat. Add the garlic, onion, ginger, and curry paste; sauté a few minutes more.
Add the coconut milk, carrots, lime juice and fish sauce and seat the lid on the pressure cooker.
Press the Manual button and use the – button to program 15 minutes cooking time.
While your curry is working, make the topper and your rice.
Toast the almonds and chop. Dice the radish. Mince the cilantro. Toss together with a little salt. Your rice cooks at 425 F for 20 minutes (stir after 10).
When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid. If you can’t/don’t want to wait that long, follow the Instant Pot directions on safe lid removal.
Serves 2 for dinner
Today wasn’t bad. Lunch was good and dinner out was only a little stressful.
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
Leftover Spicy Tuna Cakes with Apple mint salad.
Dinner
Dinner out: grilled chicken with sweet potatoes and a fig herb relish.
Snack
Mid-afternoon roasted cashews
And I finally jumped on the fancy drink bandwagon – sparkling water with raspberries and orange.
Fancy Whole30 cocktail – sparking water with raspberries and orange.
Construction update.
Despite a minor dinner snafu, today was good. A little light on calories, but good.
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
A repeat from dinner: roasted veggies with berry tahini dressing and chicken (instead of the pork in the picture – I forgot to take a picture of lunch).
Dinner
Nom Nom Paleo’s Spicy Tuna Cakes with what was supposed to be bagna cauda until I found out I didn’t have anchovies. Roasted broccoli with lemon was good too.
Snack
1/4 cup roasted cashews
Plus the rest of the raspberries as an after-dinner snack.
I have a Jetsons microwave! Pop a couple sweet potatoes in, push potato, and it makes perfect baked potatoes. I’m fairly amazed and delighted.
I’d been looking forward to playing with this dinner recipe for weeks – and then it was less stellar than I’d planned. Not bad, but not stellar.
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
I don’t even know what I was thinking, but lunch actually wasn’t terrible. Sauerkraut, Ro-tel & chicken breast.
Dinner
Lots of effort – too little sauce to be as exciting as I’d hoped. Broiled veggies (cauliflower, leek, beets & carrots) with a berry tahini dressing, avocado & dukkah. Served with quick pork chops.
Snack
1/4 cup roasted cashews after lunch.
And then another 1/4 cup after dinner.
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