InstantPot Chicken Pho Soup

This is a fantastic recipe that is simple but full of flavor.  The rich stock with the contrast of fresh veggies and egg is amazing.

Advanced & Core Plan

Servings 8-10

1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 small head bok choy, chopped
1 whole 3-4 pound organic, free range chicken, giblets removed
2 tablespoons of coconut aminos (or liquid aminos)
2  cups of grass-fed beef broth
6 cups filtered water
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 package mung bean noodles (bean threads)
1 large organic carrot peeled and grated
1 cup of thinly sliced organic baby spinach
Add ins:
Soft Boiled Egg
Sesame Seeds for garnish

For soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, lock lid and set on sealing.
Using Manual setting, set to High Pressure for 3 minutes.
When done, Quick Release pressure and remove eggs and place in ice water until cooled.
For the soup:
Set Instant Pot to Saute. Heat sesame oil, garlic and ginger and cook for 1-2 minutes.
Add sliced mushrooms and bok choy and sautee for another 2 minutes.  Add grass-fed beef broth, water, aminos, 2 teaspoons sea salt, freshly ground pepper and chicken to the pot.
Turn off Saute function, lock Instant Pot lid in place, Set to soup/broth and make sure pressure valve is set to sealing Cook at High Pressure for 20 minutes.
Instant Pot will take 15-20 minutes to come to pressure, then will start the 20 minutes of cooking.
Do a Quick Release and carefully open Instant Pot.
Remove whole chicken and set aside to shred and add back i to the soup.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in the mung bean noodles and let sit for about 5 minutes.
Shred chicken into pieces and add back into the soup.  Discarding bones and skin or save to make more stock.
Ladle into bowls and add carrots, spinach sesame seeds and halved eggs.

recipe modified from https://www.number-2-pencil.com

No-atmeal Cookies

My son challenged me to make a cookie that tasted like an oatmeal raisin cookie but would still be advanced plan approved. Of course, oatmeal was out so I had to get creative. His taste test gave it a thumbs up. The spices and dried blueberries really gave it an oatmeal raisin flavor.

Advanced or Core Plan

Makes 24 cookies


1 cup almond flour
1/8 cup walnuts
1/8 cup pecans
2 tablespoons flax meal
1/4 cup erythritol (I used Swerve)
1 teaspoon cinnamon
dash nutmeg
dash ginger
2 eggs

Optional:  1/2 – 1/3 cup Dried blueberries (I used Eden brand) to mimic raisins

Process nuts in a food processor so to a semi-fine consistency.  Add the rest of the dry ingredients.  Add the eggs and process until smooth.  Add the blueberries if desired and mix in with a spatula.

Drop by tablespoons on a parchment lined baking sheet. Shape with fingers if desired. (I left mine in mounds)

Bake at 350 degrees for 10-13 minutes (they will still feel somewhat soft)

Grain Free, Sugarless Pumpkin Pie

Advanced & Core Plan

Makes 1 Pie

For the crust:

1 1/2 cups almond flour
3 tablespoons erythritol or spoonable stevia
3 tablespoons organic butter

For the pie filling:

1 (15 ounces) can pumpkin puree (no sugar, check the label)
3/4 cup erythritol (like Swerve) or spoonable stevia (like Stevita)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces organic, grass-fed heavy cream (or coconut cream)
8 ounces unsweetened almond milk (original or vanilla)

Heat oven to 350 degrees.  Melt the butter.  Mix the melted butter with the almond flour and sweetener.  Pat into a glass pie plate with your fingertips.  Gently heat in the oven for about 8 minutes.  Do not let the crust brown.  Remove from oven and cool completely.

For the Filling:

Preheat the oven to 425 degrees.  Combine all ingredients.  Pour into the cooled pie crust.  It is best to cover the uncovered crust with foil so it doesn’t get over cooked).  Bake for 15 minutes at 425 degrees.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  (The pie will still seem gooey in the middle but once it is cool, it will solidify).  Cool and garnish with whipped organic heavy cream and sprinkle with cinnamon.

 

Green Bean Amandine

Most green bean recipes call for the beans to be cooked so long that much of the nutrients are lost.  In this recipe, they remain completely intact.

3 tablespoons Lemon Juice
8 tablespoons avocado or coconut oil
1 clove garlic, minced
1 tablespoon onion, minced
1/2 teaspoon dry mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups green beans, french cut
2 cups mushrooms, wiped and sliced
1 cups almonds, sliced or slivered

 

Combine ingredients for marinade and pour over beans, mushrooms, and onions.  Toss well.  Allow to marinate for 2 hours in a dehydrator or overnight in the refrigerator.  Serve chilled or just slightly warmed.

TIP:  Use the slicer blade in a food processor to French cut the beans.  Just put a whole handful in at a time and press down.

Wild Caught Cod Provencal

Advanced Plan

Serves 4

This is a very simple yet elegant way to serve fish.  Herbs de Provence is a spice mixture originating in France that contains a combination of savory, marjoram, rosemary, thyme, oregano and lavender.  You can find it at most grocery stores and specialty stores.  It gives the fish a very unique and exotic flavor.

I served it here with grilled Halloumi cheese which is a Greek cheese made from sheep’s milk.  It is a hearty cheese that stands up to grilling and is delicious served with this fish.

Pictured here: Cod Provencal, Grilled Halloumi Cheese, Broccoli

4 large wild-caught Pacific cod filets
2 tablespoons dijon mustard
1 teaspoon dried herbs de Provence
1 teaspoon chopped fresh garlic
2 tablespoons avocado or melted coconut oil
2 handfuls organic cherry tomatoes, optional
Sea salt
Black pepper

Preheat oven to 450 degrees.

Combine mustard, herbs de Provence, garlic, and oil.  Brush over fish and let marinate for 30 minutes in the refrigerator.

Place fish in a glass baking dish.  Scatter cherry tomatoes around the fish, if desired and sprinkle everything with more herbs de Provence, sea salt, and pepper.

Cook for 12-15 minutes or until cod flakes with a fork.

Jerk Seasoning / Jerk Chicken

After traveling to Jamaica and tasting the local jerk chicken I was determined to recreate it in my own kitchen.  My whole family likes “spicy” so we crank up the spice.  You can adjust the seasonings to your taste.  Smoking the chicken makes it even more flavorful.  It makes for wonderful leftovers you can use for salads, for making jerk chicken salad, or just on its own in a lunchbox.  This recipe is so delicious it is a staple in our house.

Jerk Seasoning

tablespoons thyme
1 tablespoon rosemary (ground)
1tablespoons sea salt
teaspoon onion powder
teaspoon ground black pepper
2  teaspoons cinnamon
34  teaspoon ground nutmeg
tablespoon allspice
tablespoon ground ginger 
3teaspoon garlic powder
34  teaspoon paprika
teaspoons ground scotch bonnet or habanero pepper powder (adjust to taste)  
12 bay leaves (finely crumbled)

Mix all spices well.  Use on chicken, to make jerk mayonnaise, on sliced sweet potatoes for jerk sweet potato fries, on zucchini/summer squash, or mixed in grass-fed beef meatloaf.

Jerk Chicken

(Pictured:  smoked jerk chicken with smoked broccoli (in the smoker for 40 minutes at 250 degrees) and riced cauliflower with coconut milk and lime zest)

2 lbs organic chicken thighs

Rub chicken with avocado oil then rub in spice mixture.  Let sit in the refrigerator for at least 30 minutes to 2 hours.

Oven:  Put chicken on parchment lined baking sheet and cook at 375 degrees for about 30 minutes depending on the size of the chicken thighs.

Smoker:  Smoke for 2 hours (longer if bone-in) at 250 degrees or until chicken is done.