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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

 

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Shrimp Stir Fry with Cauliflower Rice

 

Shrimp Stir Fry with Cauliflower Rice

This is a simple and nutritious meal that was a huge hit with my family, including my kids! I kept the shrimp super basic in this particular recipe but feel free to toss in the shrimp with the vegetables to add more flavour!

Course Appetizer, Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Tabassum

Ingredients

  • 300 gram Cooked Shrimp tails off
  • 1/2 Red Onion thinly sliced
  • 1 head Broccoli
  • 2 cups Asparagus chopped
  • 1 cup Julienned Carrots
  • 1 tspn Garlic crushed
  • 340 gram President's Choice Crumbled Cauliflower
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Soy Sauce
  • 1/2 cup Cremini Mushrooms
  • 2 tsp Green Onion garnish
  • 1 tsp Sesame Seeds garnish

Instructions

  1. Remove tails from the shrimp and thoroughly wash the shrimp, removing all black pieces

  2. In a pan, on medium high heat, add in 2 tbsp olive oil and add in the shrimp. Sauté shrimp and season with salt and garlic to taste.

  3. Remove shrimp from pan in a clean plate and set aside

  4. In the same pan, add 1 tsp olive oil and sauté the onions until light gold.

  5. Add in the remaining vegetables and sauté for about 5 minutes on high heat. Add the soy sauce to the vegetables and mix well.

  6. Remove the vegetables from the pan and place in a clean plate.

  7. In the sauce that remains in the pan, add in the crumbled cauliflower and mushrooms. Cook until the cauliflower turns translucent. 

  8. Plating Time: In a clean bowl, add a layer of the cauliflower rice, topped with the vegetable mixture and then the shrimp. Garnish with the green onions and sesame seeds. Optional: drizzle with hot sauce (I did!)

  9. Voila! A simple, quick and nutritious meal the whole family can enjoy!

  10. Remember to tag me @kashmirifoodie if you try out this recipe! I'd love to see your creations!

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Apple Crisp

Anytime I make apple crisp, I think of my mom. Apple crisp was always her speciality and I remember eating it fondly when growing up. I’m now making this for my babies who I hope will continue the tradtion of passing along the recipe to further generations. I think I’ve made it quite easy for them now!

Apple Crisp


Course Breakfast, Dessert
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 6
Author Tabassum

Ingredients

  • 3 Ambrosia Apples peeled and diced
  • 1/2 Fresh lemon juice Squeezed
  • 3 tbsp Brown sugar
  • 1/2 cup Large flake oats
  • 1/3 cup Almond flour
  • 1/4 cup Walnuts chopped
  • 1/3 cup Unsalted butter cubed, cold
  • 1/2 tsp Cinnamon

Instructions

  1. Preheat oven to 375 degrees

  2. Cut, peel and dice up the apples and place in deep baking dish.

  3. Squeeze the lemon on top of the apples and sprinkle 1 tbsp of brown sugar on top and the cinnamon. Mix this all together.

  4. In a separate bowl, combine the oats, almond flour, cold cubed butter and remaining 2 tbsp of brown sugar. Mix together with hands forming crumb topping.

  5. Place this crumb mixture overtop of the apples.

  6. Bake for 35 minutes (until golden brown and apples are tender)

  7. Serve hot with vanilla ice cream or as is!

  8. Enjoy!

 

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Aloo Kabobs

Aloo Kabobs (Potato Cutlets)

These savoury potato cutlets are the perfet snack or dinner food!

Course Dinner, Snack
Cuisine Pakistani
Prep Time 40 minutes
Servings 5

Ingredients

  • 8 Medium Potatoes Boiled and mashed
  • 1 cup Cilantro
  • 2 tsp Chaat Masala
  • 2 tsp Salt
  • 1.5 tsp Red Chilli Poweder adjust as per taste
  • 1 medium Green Chilli Pepper Optional
  • 1.5 tsp Cumin Seeds
  • 2 Eggs

Instructions

  1. Boil the potatoes and once done, take the peels off all the potatoes and mash up in a large bowl

  2. Add in all of the spices and cilantro and combine well

  3. Form the patties, set aside

  4. In a shallow skillet, add in vegetable oil and turn on medium heat as we will be frying these patties

  5. Crack both eggs in a shallow dish. Whip up the eggs.

  6. Dip each patty into the egg mixture then carefully place in the skillet. Be careful as the oil will be hot.

  7. Once golden brown, flip over and dry the other side

  8. Place on paper towel lined sheet to absorb excess oil.

  9. Continue until all cutlets are cooked

  10. Enjoy with tamarind date sauce or green chutney!