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!
2 boiled eggs (or as many as you need to make)
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 🙂
Assalamu alaikum and hello!
It’s been awhile since I completed a blog post… so much has been going on and keeping me busy, I’ll reveal a BIG surprise soon (stay tuned!)!! The weather is getting chilly- so today I decided to make some comfort food-ground chicken pot pie. First time making this and my stomach is rumbling from the delicious aroma that has taken over my home!
1 package of butter puff pastry
1/2 onion, diced
3 tablespoons vegetable oil
1 lb ground beef or ground chicken
1 cup frozen vegetables [I used carrots, peas and green beans medley]
Salt and pepper to taste
1 egg, whipped
**Take the butter puff pastry out of the freezer and allow it to thaw on the counter for 2 hours prior to beginning this recipe**
*Pre-heat oven to 450 degrees*
Add the oil to a pot set to medium heat.
Dice up the onions and add to the pot. Sauté until golden in colour.
Then add the frozen vegetables to the pot. I prefer small cuts of vegetables so I used diced carrots, green beans and peas.
Add salt and pepper to taste-I used about half a teaspoon salt and 1 teaspoon of black pepper.
Sauté the onions and vegetables together for 3 minutes.
Turn up the stove to a medium/high setting. Now add your ground beef or ground chicken. I clearly used ground chicken 🙂
Mix well and cook for 10 minutes, stirring every so often. Once the meat is cooked, turn the stove to a lower setting allowing the excess liquid to evaporate. [I let mine simmer for another 10 minutes].
While the cooked meat was simmering-I prepared my ramekins:
Spray or brush each ramekin with oil.
There were two rolls of puff pastry in the package I used. Gently take out one of the puff pastries out of its packaging and roll it out in order to get the quantity of pieces you need. I rolled out the dough so that I could get 6 circles using a cookie cutter I had. In total, I cut out 12 circles (6 for the bottom of the ramekins, and 6 for the top of the pot pie)
In each ramekin-place a circle of the dough and press it along the sides of the dish.
When the meat is done, proceed to assembling the pot pie:
- Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
- Take a handful of cheese and place on top of meat.
- Add some more of the meat mixture on top of the meat
- Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
- Poke a few holes with a fork in the puff pastry to allow steam to escape.
- Brush each top of puff pastry with the egg mixture to get a beautiful shine.
- Continue step 1-6 until all ramekins are done.
Place the ramekins on a large baking sheet and then on the lowest cooking rack, place in the oven.
Cook for about 15 minutes. Take a fork and test the top of the puff pastry, if it comes out clean, the pot pie is done. A golden crispy top is another way of knowing they are ready.
Allow the pot pies to sit for 5 minutes before serving.
I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.
2 ripe bananas
1/4 cup dark chocolate chips
1/4 cup dried cranberries
2/4 cup sultana raisins
2/4 cup whole natural almonds
2/4 cup whole natural peanuts
1/4 cup unsweetened coconut flakes
1 tablespoon all natural peanut butter
Preheat oven to 350
In a mixing bowl, add the two bananas and mash them up good
Add in the peanut butter and mix into the bananas thoroughly
Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout
Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each
Bake for 25 minutes, until golden brown
*The dry ingredients added-aren’t they a beauty?*
1 medium size can of chickpeas
1 medium sized onion
1 medium tomato
½ teaspoon salt
½ teaspoon laal mirch (red pepper)
½ chaat masala
¼ teaspoon baking soda
On medium heat and in a medium size pot, fry the sliced up onion until light brown
Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)
Mix everything together in the pot, this creates the fabulous masala
Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute
Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes
Check the contents of the pot often and mix together
When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes
With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.
Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!
1 tablespoon Vinegar
Water (amount dependent upon size of your pot, fill halfway)
Green onions (optional)
Bring a half filled pot of water to a simmer
Add a dash of vinegar to the pot
Crack the eggs individually into a small bowl
Create a gentle whirlpool in the water using a whisk
Slowly tip the egg into the vortex that is created (you will see the egg whites wrapping around the yolk!)
Let this cook for three minutes
Remove the egg with a slotted spoon
Place on a paper towel to remove the excess water and pat gently to dry
Serve on an english muffin or a multigrain bagel and garnish with green onions!