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Instant Pot Boiled Eggs

In my latest quest of being healthier, I am trying to eat two eggs for breakfast every morning. Protein is key to feeling fuller and that assists me in not snacking mindlessly until lunch time. It has worked so far and I will continue to do this. I save time by using the instant pot and it creates a healthy breakfast…this is a win win situation ya’ll! So if you’re struggling with mid-morning snacking (or just want to learn how to use your IP!), try this boiled egg recipe. I hope it helps you achieve your health goals!

Recipe:
2 boiled eggs (or as many as you need to make)

Method:

1. Add in one cup water to the instant pot.
2. Place the trivet in the pot
3. Place your eggs on the trivet
4. Place the lid on the instant pot and seal the vent (place the vent in the middle)
5. Select the manual button and adjust/decrease time to to 3 minutes
6. Set it and forget it! This is the perfect time to get ready for work or make a coffee
7. Once the instant pot beeps, it’s done!
8. Using a spatula, quick release the seal (be careful, this will be hot and steamy!)
9. Open the lid and remove boiled eggs
10. Place in bowl of cold/ice water for 5 or so minutes
11. Peel and enjoy the perfectly boiled eggs!

Here I’ve made a breakfast salad of greens, topped with cucumbers, apricots, the boiled eggs and blueberries. Feel free to add in your own favourites!

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

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Vegetable Hash for Breakfast

Lately I’ve been trying my best to introduce a lot of vegetables into my breakfast meals. I have noticed that for a while now my vegetable intake had decreased….a LOT. I am going to change that now. So I’ve decided I’ll start with adding some vegetables to my breakfast. It’s the most important meal of the day and sets the tone for the day! Here’s to new beginnings of being healthy!

WHY VEGETABLES?
They keep me feeling full for longer and I notice I don’t snack after -keeps me going until lunchtime. Here I’ve made a vegetable hash of zucchini and orange bell pepper. This pair with some eggs is a hearty breakfast that kept me going until my next meal! No more snacking!

Recipe:

Ingredients:

1 zucchini, diced
1 orange bell pepper (or any colour!), diced
1 tsp butter
4 eggs

Method:
1.Sautée the diced vegetables in a pan in a tsp of butter
2.Once grilled, make 4 divets and crack an egg into each designated spot
3.Fry for approximately one minute and cover with lid. Cook until done.
4. That’s it! Enjoy your quick, delicious and nutritionally dense breakfast!

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie