Happy Monday, Foxes!!

I love a good sale. I mean, I really LOVE a good sale. I love that “high” when I stumble on an amazing bargain. It happened to me twice in this past week. On Sunday, I took my boys shopping because my string bean six-year-old needed new pants. I started noticed $2.97 racks all across the JC Penney’s aisles and my heart started pounding with excitement. I asked the cashier if the same type of sales were happening in the women’s department and her response was “Yesssss, girl.” Clearly, she could read my enthusiasm. I walked out of there with $225 worth of clothes for, get this, $19!!!! On top of the sale, I used a 15% coupon off the mobile site. I almost felt embarrassed checking out. That didn’t last long.

The next sale I found was truly a “law of attraction” moment for me. I had been wanting to create a “Kitchen Sink Seasoning” to use in my recipes since so many call for the same type of spices. It’s a big pain to get out the seasonings every time I am making something. Problem was, I didn’t want to use up all my individual bottles to make this seasoning. Lo and behold, I walk into Wal-mart and there in the spice aisle was almost every single seasoning I needed marked down to 50 cents… and, ORGANIC! I literally could not believe my eyes. I made the seasoning for less than five bucks!

To celebrate, I’m sharing this seasoning mix with all of you. You can change this up however you would like, but here is what I put in mine:

KITCHEN SINK SEASONING

1.5 TBSP Onion Powder

1 TBSP Garlic Powder

1/2 TBSP Chili Powder (optional if you are sensitive to heat. I barely notice it.)

1 TBSP Cumin

1 TBSP Sea Salt (You can omit if you don’t like salt, or start with a teaspoon and work up to a TBSP. I love salt.)

1 TBSP Ground Coriander

1 TBSP Paprika

1/2 TBSP Black Pepper

1 TBSP Italian Seasoning

2 TBSP Parsley

Make this recipe your own! I have found that many recipes call for salt, pepper, garlic powder, and powder so I think that is a good base mix to start with. If you don’t like Cumin, for example, then leave it out! I’d love to hear what you put in  your own “Kitchen Sink” seasoning! Let me know in the comments below!

See me using my Kitchen Sink Seasoning in action on this weekly food prep!

xo Jaime

Please welcome, Kelley Anne, who will be contributing posts related to her journey into the world of auto-immune deficiencies and allergies. This is her first post in this series.

“You could live forever on that breakfast alone,” Emma’s doctor enthusiastically exclaimed.

To say that having a doctor who is supportive of “let food be thy medicine” is an understatement. My 13-year old daughter, Emma, had two bouts of Epstein-Barr Virus (ages 9 & 11) and ever since has lived with chronic fatigue, chronic stomach issues, food sensitivities, sleep disturbances, and anxiety. A year ago I was told by a doctor that she was an “autoimmune kid” and that perhaps there aren’t tests that are sensitive enough to detect WHICH autoimmune condition she was going to end up with.

Seriously?

I’m just supposed to sit back and wait for my daughter to be stricken with an incurable autoimmune disease where her body attacks itself beyond the point of self-repair? No. I refuse.

So, I am diving head first into nutrition plans that support the reduction of inflammation, which I hope will allow her body to rest and heal. Because she has always been drawn to meat, fruits, and veggies, and is allergic to milk and wheat, it was very easy to see that a Paleo lifestyle was right up her alley. Then, I read The Autoimmune Solution, by Dr. Amy Myer, and she takes Paleo to the next level with her variation of the Autoimmune Protocol (AIP). At the moment, I am incorporating both Paleo and AIP recipes into Emma’s daily nutrition plan and keeping close watch to see if her symptoms decrease.

The Instant Pot has changed everything for me as I try to heal my precious girl. I can quickly put together our favorite sweet treat (adapted and inspired from Jennifer Robins’ Paleo Cooking in the Instant Pot Breakfast Cobbler recipe) that has our doctor’s stamp of approval. “Can I have my apples?” is asked by every member of the family every day — this stuff is good! I make a huge batch of “apples” that lasts us two days. The dairy-free yogurt topping has yet to be perfected, but I’m working on it!

(Note from Jaime: When I made this recipe and photographed it, I added pecans. Nuts are not included in Kelley’s recipe for obvious reasons!)

Kelley’s Allergy-Free “Apples”

INGREDIENTS:

4 apples, 4 pears, & 4 plums, chopped
2 tsp ground cinnamon
2 dashes ground nutmeg
1 dash ground cloves
1 tsp gluten free vanilla extract (not AIP)
2 heaping tbsp raw, local honey
1 tbsp chia seeds
1 tbsp vegan “butter”

DIRECTIONS:

Combine all ingredients in the Instant Pot, Steam for 12 minutes, and quick release. Remove the lid and switch to Sauté to cook out all the extra moisture. Sometimes it can take a good 10 minutes, but it all depends on how juicy the fruit was to begin with!

I serve 1/2 cup (warmed up or cold) with 2 tbsp yogurt topping. If you tolerate raw coconut, a sprinkle on top is fun! If you tolerate nuts, be like Jaime and add some! Just be sure the ingredients are clean! You’d be surprised what manufacturers sneak into coconut, for example. Just FYI, I had to buy organic coconut from Publix in order for it to be certified gluten free. Eye roll!!

I wish I could offer you a perfected non-dairy IP yogurt recipe, but I just don’t have it yet. I recently ordered a vegan yogurt starter from Amazon and I hope that does the trick! What I have been making gives us the probiotics we need, but the texture is gritty. I’ll get back to you as soon as I make a smooth, tart, vegan yogurt that excites the whole family!

My number one priority is the health and safety of my family, myself included! I know that food has the ability to hurt us or to heal us. I intend to keep searching for ways to change my daughter’s “fate.” I believe the answer is in the food she eats. Have you allowed medicine to be thy food?

Love and light,

Kelley Anne

This post contains Amazon Affiliate links for products I use and love. All opinions are my own with no sponsorships unless indicated. If you use these links, you help support this blog!

Last week I voluntarily ate beets. The apocalypse must be coming. When you see a beet in the grocery store, they do not look appetizing. They look like they were literally pulled out of the ground and stuck on the produce shelf. My memories of beets are from when my parents would buy them in cans,  heat them up and throw them on my plate. I had no idea what they were or where they came from, and certainly no clue that they came out of the ground. I guess I just always thought they came out of a can!

My friend, Kelley, had been trying to convince me to incorporate them into my diet, but I told her I’d rather eat dirt. It was not until I found a recipe for Honeyed Beets in my new Paleo Cooking in the Instant Pot cookbook that I decided to give it a try. I was blown away. Yummy!!! This fresh salad was inspired by the recipe in the cookbook.  This would be wonderful with a cold glass of Sauvignon Blanc and some candied pecans sprinkled on top! If you are dairy-free, skip the cheese!

Instant Pot Burgundy and Gold Candied Beet Salad
INGREDIENTS:

3 Burgundy Beets

3 Golden Beets

2 TBSP Honey

2 TBSP Maple Syrup

1.5 TBSP Avocado Oil (or oil of your choice)

Dash of Sea Salt

Crumbled Goat Cheese (optional)

DIRECTIONS:

Wash, peel, and chop beets. I would advise cooking each color beet separately to preserve the beautiful colors. The burgundy beets spread their color like crazy!

Place beets in the inner pot of the Instant Pot, add remaining ingredients, and stir well to coat beets.

Place lid on Instant Pot and set Manual HP for 5 minutes with a quick release.

Serve on a bed of greens like arugula, and sprinkle goat cheese over beets.

Stir and serve warm or chilled!

(This post may include affiliate Amazon links for products that I use and love! All opinions are 100% my own, and proceeds support this blog!)

I have a love/hate relationship with Brussels Sprouts. Plain steamed Brussels Sprouts? Ugh, no thanks. Brussels roasted with bacon? Oh yeah, now, we’re talking. By the way, am I the only one who didn’t know that it was Brussels with an “s” on the end instead of Brussel? Probably. Learn something new everyday.

Anyway, I digress. I was mindlessly scrolling through Instagram the other day when a food post stopped me in my tracks. It was Brussels Sprouts of all things, and it looked damn good. When I went to click that little heart, I realized the poster was none other than my niece, Ali! She got herself an immediate invitation to share this delectable dish with my readers. I knew that Ali was becoming quite the talented photographer, but I had no idea she was also so creative in the kitchen! We made a deal. She said she would share her recipe and photos as long as she didn’t have to write. No problem-o. Hopefully this will be the first of many posts from Ali – and one day maybe I’ll get her to say hello too!

Ali’s Brussels Sprouts with Bacon and Dried Apricots

INGREDIENTS:

1 ½ lbs fresh Brussels Sprouts, washed and cut into quarter spears

1- 6 oz Package dried Apricots, julienned

½ lb Bacon, thinly sliced (julienned) width wise.

1 tsp refined coconut oil (or any cooking oil you prefer)

2 TBSP water

Salt and pepper to taste

DIRECTIONS:

1. Prep Brussels sprouts, apricots and bacon.
2. Add coconut oil to skillet over medium/high heat, add bacon and cook until almost crispy.
3. Add julienned apricots to pan with bacon and continue cooking until bacon is crisp, about another minute.
4. Remove bacon and apricots from pan using slotted spoon or mesh skimmer. Reserve 2 tsp of bacon drippings for later, drain pan, but do not rinse.
5. Return pan to stove over medium heat, add Brussels sprouts and water, cover and cook until tender but not soft, should take about 4 minutes but adjust time if necessary.
6. Once sprouts are tender, add the reserved bacon drippings and the cooked bacon and apricots to pan and turn heat to high.
7. Sauté sprouts, bacon, and apricots until most of the sprouts have some color. Add salt and pepper as desired, (Ali recommends using a lot of pepper as it adds another layer of flavor)
8. Serve immediately.

**If you don’t like apricots or can’t find them, substitute with cranberries!

This dish is a great side for pork or chicken.  Thanks for sharing, Ali!

xo Jaime

Please welcome one of my rock star 21 Day Fix challengers, Alley, who is sharing her food prep for the week!

Hello Modern Day Fox Readers!

I am excited to share the meal prep I did for my husband and myself for the next four days using the 21 Day Fix Nutrition Plan. This week, I tried some new recipes from the Beachbody website: Chicken piccata and Greek chicken pitas. (Click here to learn more about Beachbody All-Access and join our challenge!)

The Chicken piccata is served with with organic rainbow carrots and a whole wheat pasta.

Chicken Piccata

The Greek chicken pitas are served with broccoli. The recipe calls for lettuce but I couldn’t seem to get it to all fit into the pita. Because of this, I’m planning to have a little side salad with this as well to make sure I get in my full green containers. Also, my husband likes steamed broccoli and I like roasted broccoli so I prepared both.

Greek Chicken Pita

I also made the chicken for the Greek chicken pitas in my Instant Pot. I followed this simple recipe and added garlic.

I use these containers: https://www.amazon.com/Freshware-15-Piece-3-Compartments-Bento-Lunch/dp/B01GH5KQLO/ref=as_sl_pc_qf_sp_asin_til?tag=mode054-20&linkCode=w00&linkId=2fd7dd11c6c7c4e5e9e1d8f02f27787c&creativeASIN=B01GH5KQLO

Check out a video of this prep here!

(Some links on this post are affiliate posts and when you use these, you are directly supporting Modern Day Fox!)

Blueberry Jam. Hashtag YUM. But, the added sugar in the off-the-shelf brands is a waistline destroyer. Surprise, surprise… My Instant Pot came to the rescue again when I decided I wanted to attempt my own homemade jam to add to my Greek Yogurt parfait. I knew maple syrup would be a healthy substitute for white sugar, but I was still left with a quandary about how in the world I would get it to be nice and thick like a jam.

Thank goodness for the world wide web and ingenious food blogger chefs! I stumbled across this recipe for Oh She Glows Blueberry Jam and found that she used Chia Seeds in her recipe. Not only would this give a boost of nutrition with the addition of healthy seeds, but it would also act as a thickening agent for the broken down berries. (Side note: If you haven’t checked out Angela from Oh She Glows, finish reading this post and then RUN over to that site. What a talented chef, blogger and photographer she is, and her blog is filled of plant-based goodness!) You can also translate Angela’s exact recipe (which has several additional ingredients) to my Instant Pot instructions below.

Now that I had the missing ingredient, I was ready to give this a shot in my Instant Pot. In mere minutes, I had a beautiful thick jam to spread on toast or layer into my parfait. I hope you enjoy this recipe as much I do!

First, I washed and dried a pint of beautiful blueberries.

I added the berries to my pot and stirred in one Tablespoon of 100% Maple Syrup. (You can add more later, if desired.) I put on the lid and set my Instant Pot to 2 Minutes High Pressure. I allowed the pressure to release naturally (NPR).

When I opened the pot, the berries had broken down and started to gel.

At this point, I stirred in one TBSP of chia seeds.

I poured the jam into a mason jar.

At this point, I decided to take a portion of the jam and smooth it in the blender. To be honest, I am not a huge fan of seeded jams so I wanted to smooth some of the “seediness” out. This step is completely optional.

I added the blended portion back in and mixed well. I refrigerated for one hour until it was completely chilled. It spread beautifully on my rice crackers.

I also used some of the jam to layer into my Greek Yogurt Parfait. And, yes, I absolutely made the yogurt in my Instant Pot as well!

Instant Pot Sugar-Free Blueberry Jam

INGREDIENTS:

One pint blueberries

1-2 TBSP Maple Syrup (depending on how sweet you like it)

1 TBSP Chia Seeds

DIRECTIONS:

Wash and dry blueberries, and add them to your Instant Pot. Stir in maple syrup. Set Instant Pot on High Pressure for 2 minutes and allow a NPR. When the steam is released, open the pot and stir in chia seeds. Mix well. If you desire a smoother jam, blend all or a portion of the jam in your blender until desired consistency. Transfer into a glass jar and refrigerate for at least an hour or until completely chilled. Enjoy on toast, as a filling for your yogurt, or anywhere you’d normally use jam!

Questions I am anticipating:

Can I make this without chia seeds? Yes, but the consistency will be different and it probably won’t be as thick.

Can I make this with other berries? Yes, just keep in mind if you use berries that have seeds (like blackberries), you will have a LOT of seeds! If that doesn’t bother you, go for it.

Can I use another kind of sweetener? You can definitely use honey instead. I would use honey, maple, or agave syrup for the recipe. If you are wanting to use artificial sweeteners for additional sweetness, add that after you sample the finished product. The consistency of the syrups are needed for this recipe. Also, you can certainly add more maple or honey at the end if additional sweetness is desired.

xo Jaime

This post is part of a monthly feature spotlighting photographers who are very inspiring to me. Today’s post is brought to you by John Zocco of John Zocco Photography. John is a long-time friend who has played guitar for me in many gigs over the years. It has been a joy watching his interest in photography turn into a full-fledged career.

First of all, thanks to Jaime for asking me to contribute to her awesome site!

I’ve been in the music industry for more years than I can remember (the last 20 of them in Nashville). I grew up in upstate NY and started playing guitar when I was 14, inspired by classic rock and 80’s hair metal bands (just ask Jaime). At the same time, I’ve always had a fascination with photography. I always had a camera around (a pretty sweet one that used the 126 film cartridges and disposable flash bars). I remember being more interested in capturing candid moments rather than posed snapshots. I’d annoy my friends and family by snapping photos of them at inopportune (for them) times, trying to get an image that represented a moment that might be nice to look back on. My dad worked and my mom was a stay-at-home mom who took lots of photos of me and my brother. I’m sure this had an influence on me, too. To this day, my two boys love to look through the many photo albums at my parents’ house. I’m amazed at how many photos there are, and I hope that someday my grandkids will be looking at the images that I’ve taken throughout the years.

Over the years, music was my main focus. I played in bands and taught guitar, but I still loved grabbing my cheap camera and documenting the shenanigans that were transpiring around me. The “next level” of photography always seemed to be this mysterious realm of 35mm cameras, lenses, and darkrooms. Things like changing a lens, manually focusing, and setting exposure seemed amazingly cool but out of reach to a guitar-playing kid like me, so I never took it any further.

I eventually moved to Nashville with my soon-to-be wife in 1996, hoping to get a gig and tour as a guitarist. I wound up auditioning for the amazing Suzy Bogguss and I played with her from 1996 through 1999. I then played with Jo Dee Messina from 2000 to 2004. I was still bringing my little 35mm point-and-shoot camera with me on the road, shooting touristy travel photos and candid backstage stuff. I took the plunge and bought a 1, yes ONE megapixel digital camera in 2000 or so. The thought of seeing my photos right after I took them was pretty incredible.

Fast-forward a few years, and I had upgraded a few times and had an 8-mega pixel point-and-shoot camera. I had transitioned into the behind-the-scenes part of the music industry, working as a guitar tech for various rock and country artists. I was still shooting lots of photos, especially since I was touring all over the world at that point. I spent time in Europe, Asia, South America, and Australia, and I was getting more serious about capturing the things I was experiencing.

Finally, while on the road in 2011, I took the plunge and bought a DSLR kit at Best Buy. It was a Canon T3i with a couple of lenses and I was hooked. I was lucky enough to be touring with a couple of guys who were serious photographers, and their guidance was invaluable. They would let me borrow lenses and suggest settings for different situations, and one of them introduced me to the wonders of off-camera flash. Once I saw how I could manipulate light to create different looks, there was no turning back. It became a total obsession and I dove into learning as much as I could from books, websites, and friends.

I started sending band members shots that I thought they may like, and I got some nice feedback from them. When music gear companies would contact them for photos, they began to suggest that they contact me for images. My shots wound up being used in some advertisements, product literature, and websites. I was always conscious of not being overbearing when it came to photography – I didn’t want to start any new gig with “Hey! I take pictures, too!” I always take a pretty low-key approach, since my main job is as a guitar tech.   I’d casually send some shots here and there, which kind of broke the ice with any new band I’d be working with.

Over the last few years I’ve been fortunate enough to have images published in some really cool places. Most recently, I shot the cover of the new Def Leppard live DVD, and I have a shot in their latest CD as well. I’ve had images featured in several CDs, music magazines, and in music manufacturer ads and websites. I’ve also been doing product photography and portraits when I’m off the road. I’ve seen a lot of pros suggest that you need to focus on one niche in your photography, but I’ve always taken the approach that I did with music: Study as many different genres as you can and take any gig that comes along! I’m still obsessed, and I still spend lots of time reading and watching tutorials. I guess if I were to give any advice it would be to keep learning and shooting as much as you can. There is a Zen concept called “beginner’s mind” that refers to having an attitude of openness, eagerness, and lack of preconceptions when studying a subject, even when studying at an advanced level, just as a beginner in that subject would. Try to maintain that “beginner’s mind”, no matter how much you think you may know. Oh yeah – HAVE FUN too!

Here are of my favorite photos:

This is the new Def Leppard live DVD. They were looking for the moment that the show started, with people’s hands and phones in the air. I positioned myself at the mixing board for around 3 or 4 shows and fired off some shots just as the band came out. I sent them all to Joe (singer) and they chose this one.

This is a shot of Def Leppard guitarist Phil Collen. I shot this during their show in Nashville at the Bridgestone Arena. After sending Phil a few shots, he wound up using this one in their new CD.

Rob Halford from Judas Priest. I was working for Def Leppard and we did a show with Judas Priest in Oslo, Norway. There was a spot in their show where Rob held this pose for a few seconds, and the combination of the pose, lights, and haze came together to make a cool image.

Mike Portnoy from The Winery Dogs. This was shot during their show at the Wildhorse Saloon in Nashville. Mike is always throwing his sticks in the air, and I was lucky enough to capture one of these throws!

Richie Kotzen CD cover. Richie is an amazingly talented musician – he sings and plays guitar better than anyone should be allowed to. This image was shot on the road somewhere in Germany. I spotted an old piano in a cement tunnel (pretty random, I know) next to the venue. Richie and I ran out when we had a few minutes and did a quick shoot at this piano. He like this image and used it for the cover of his CD. The right half of the cover was a shot I made backstage at the venue – it is his guitar sitting in front of an old piano.

Thank you, John, for contributing! Make sure to follow John Zocco Photography on Facebook!

Sometimes you just need some Southern Green Beans in your life. And, sometimes, you only have twenty minutes to throw dinner together. Don’t fret! You will never look at your canned green beans the same after you throw them in your Instant Pot. The Instant Pot has the amazing ability to give you that same “simmered for 8 hours” taste in a fraction of the time. You can improve the taste of your canned greens in a number of ways that range from clean eating to pre-diabetes Paula Deen (butter, honey!).

Instant Pot Southern-Style Green Beans

INGREDIENTS:

• 1 (15oz) can of green beans, drained
• ½ cup of finely chopped white onion (optional and I did not use)
• 1 garlic clove or 1 tsp garlic powder
• ½ cup or more chopped ham or bacon (optional and I did not use)
• 2 cups  chicken broth
• 1 Tablespoon of butter or if you love bacon use 1 Tablespoon bacon fat
• Salt & Pepper to taste
• Optional 1/4 teaspoon Red Chili Flakes

DIRECTIONS:

Throw all the ingredients in your pot. Set HP 10 minutes with a QR. Add extra seasoning, if desired. Enjoy!

Note: I try to cook clean for my family so I left out the bacon. My husband does not love onions so I left those out too! If I was making this for a get-together, I’d definitely use all of the above! Who doesn’t love BACON??

This post may contain Amazon affiliate links for products I use and love. When you purchase products using these links, you directly support the life of this blog!

Since clients are always asking me what accessories they need for meal prep, I decided to dedicate a post to help my followers have an all-in-one reference guide to which they can refer. This will also help me to be able to post a single link to this blog post instead of looking up the products every time! All of these links are Amazon Affiliate links and if you use them then you are helping to support my blog! I assure you that at the time of writing this post, I have no sponsorships and all of these products have come from my own research and subsequent purchases. I love these items, and I just want to share my finds with you! I will also be making a similar post with Instant Pot accessories, so stay tuned for that!

Here are my top ten kitchen essentials for meal prepping:

#1 For prepping egg muffins, you absolutely MUST get a silicone muffin pan. It is life changing! I used to dread making egg muffins because it took me forever to get my pans clean. With the silicone pan, the muffins slide right out and your clean-up is a snap.
Zenware 24 Cup Non-Stick Silicone Baking Mold for Muffins, Cupcakes and Mini Cakes

#2 A friend just introduced me to this manual food chopped. What a lifesaver! I HATE chopping onions. With this, you pull a cord a few times and your onions are diced. No tears, no stinky hands, no effort!

Brieftons Manual Food Chopper: Compact & Powerful Hand Held Vegetable Chopper / Mincer / Blender to Chop Fruits, Vegetables, Nuts, Herbs, Onions, Garlics for Salsa, Salad, Pesto, Coleslaw, Puree

#3 Every meal prepper needs to invest in BPA free, freezer and microwave-safe sturdy containers. I’m loving these by Freshware!

Freshware 15-Pack 2 Compartment Bento Lunch Boxes with Lids – Stackable, Reusable, Microwave, Dishwasher & Freezer Safe – Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (25oz)

#4 An apple corer is another handy-dandy device that will save you time and energy. I use this for preparing apple slices for my kids almost on a daily basis. It can also be used to help quickly slice potatoes.

Calphalon Easy Grip Apple Corer Slicer

#5 There is a reason why “zoodles” are all the rage! They are a delicious low carb alternative to pasta. But, you need to have the right tools which is why I invested in this spiralizer several months ago. It hasn’t failed me yet!

Paderno World Cuisine A4982799 Tri-Blade Vegetable Spiral Slicer

If you aren’t ready to spend $22 on a spiralizer, the Veggeti is another great option which I also own. This requires slightly more effort (not much) and is better if you are only prepping for one.

Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta

#6 If you are going to impress your co-workers with your gorgeous mason jar salads, you’d better buy some jars!

Kerr 0519 wide mouth jar quart, 32oz (case of 12)

For your overnight oats, it’s best to use the pint size:

Ball Jar 1pt Ball Mason Jars, Case of 12

#7 I use my cutting board on a daily basis. I like this one because it is very easy to clean and it stays put on the counter.

OXO Good Grips Utility Cutting Board

#8 If you are prepping food, do yourself a favor and invest in a quality knife set. Full disclosure, I need to buy one. This is the one I have my eye on it because it is a great value and five star reviews.

Rada Cutlery S05 Meal Prep Knife Gift Set

#9 You should also have measuring tools not only for use in recipes, but also for portion control! For general cooking, I use the glass Pyrex measuring cups:

Pyrex 3-Piece Glass Measuring Cup Set

For portion control containers,I recommend looking into the 21 Day Fix program. The Fix nutrition plan is incredibly effective and the program comes with a set of color coded container which represent one servings of each of the food groups in the plan. It takes all the guess work of how much to eat of what foods each day.

And, finally, #10! You didn’t think I’d leave out the Instant Pot, did you? This appliance has changed everything for me when it comes to food prep. I use it to cook whole chickens each week, to make hard boiled eggs, steamed rice and homemade yogurt, and countless other recipes. This is the one I have:

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

This arsenal of kitchen essential will make you a champion meal prepper in no time!

So, what did I leave out? Are there any kitchen tools that have helped you in your meal prep efforts. I’d love to know, and am always looking for a reason to buy new stuff! Hook me up in the comments!

xo Jaime