I’ve been on a bit of an emotional rollercoaster this weekend. My Gram is 94 years old and has been in nursing home for the last few years. She is blind and pretty much confined to her bed, only occasionally going to the cafeteria if a relative insists she does. Everyday my dad (her only child) goes to visit her and she asks why God won’t just take her home. It must be so hard on them both to have that conversation everyday.

This weekend she developed pneumonia and was taken to the hospital. They told us that the infection was in her blood and the antibiotics probably would not knock it out of her system. Since she requested no life saving measures, any other treatments would be too invasive. My dad said she appeared close to passing on and started meeting with Hospice. I prepared myself minute by minute for the “call.” I was so sad, but I knew she had been ready for so long. My brother went over for a visit after work. He said when he walked in she looked as if she could go any minute. But only 30 minutes later, she woke up and started talking. She was confused, and mad! But, to say she did a 180 is an understatement. When my dad returned, he said she was back to complaining about everything which is a good sign.

When my dad called me to tell me, I honestly didn’t know how to feel. I wanted to feel overjoyed that she turned for the better. Ultimately, I am of course so happy that I got to talk with her again. But, I also feel a lot of sadness for her. She feels so much misery with a life of just “existing.” I feel selfish wanting her to live forever, but I feel guilty as hell wishing for anything else.

Today when I spoke with her she said, “You all thought the good Lord was gonna take me home, but He fooled the hell out of you!” I cracked up. That right there is why it’s so hard to say good-bye.

So, like I said, I’ve been on a rollercoaster ride of emotions. When your emotions get the best of you, that might be a sign it’s time to make a pasta dish. And, that’s what the rest of this post is about. Here is the easiest one pot Pasta Bolognese for your Instant Pot ever. It’s perfect a busy weeknight when you forgot to plan your dinner. You can make it vegan by subbing out the ground beef with diced mushrooms. Saute them just like you would the meat, and then follow the rest of the directions.

Check out this video to see just how easy it is!

I know why Northerners laugh at Southerners when it comes to weather. I know because I was a Northerner for the first 22 years of my life, but I’ve been a Southerner for the last 19. I remember opening the front door when I was in high school and seeing the snow over waist high. I believe it was the Blizzard of ’93 in Maryland. We were holed up in our house for days with good reason. But now, I live in Tennessee and we too are currently holed up in our home because of less than 1.5″ of snow. My kids haven’t been to school since last Thursday. They cancelled school on Friday because it was supposed to snow. It didn’t. Today is Tuesday and we did have a good snowfall today. School is already cancelled for tomorrow. My husband has bets that it will also be closed on Thursday.

I get it. Tennessee is not equipped with enough plows and salt trucks to quickly service entire counties, especially in rural areas. Safety comes first, and I totally agree with that. It’s just the hysteria that gets me. There was no national news shown on TV this morning, just live coverage of the snowfall and slush from every corner of the state. (Wait, maybe that wasn’t such a bad thing, after all.) The bread and milk shelves were emptied last Thursday. The kids refuse to go outside and play because it’s “too cold.”

What to do? For me, I cook. And cook, and cook, and cook. I whipped together a comforting chicken vegetable soup in my Instant Pot using what I had on hand – because you know I couldn’t get to the store. Best part was that both kids really loved it, and I loved seeing them actually eat their veggies!

One little note – you can definitely use fresh chicken. If you do, put the chicken in your soup in the IP for 10 minutes and then release. Remove chicken and chop. Add back to the pot and then cook for another 5 minutes high pressure with a quick release. If your chicken is frozen, then set the IP for 15 minutes instead of 10. Chop and return to the pot for another 5 min high pressure with a quick release.

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The next few recipes I will be posting on Modern Day Fox were designed specifically for a prep that I created for a friend in need. I have been six weeks meat and dairy free, and focused on a whole food, plant based diet. I’m feeling great, but I have to admit that I miss cooking meat in my Instant Pot even more so than eating it. How crazy is that? What can I say? I just love experimenting with my IP.  When my friend, Cassie, asked if I would help with some freezer meal prepping for her to use post-surgery, I jumped at the chance. Not only would this allow me to be of service to a friend, but I would also be able to whip up some fun meat-based recipes to share with you.

There are many Beef Stew recipes out there, but mine was probably most heavily influenced by this one at Budget Bytes. I prefer a specific mix of vegetables though – always gotta have potatoes, onion, carrots, and celery in my stew. I also do not love worchestershire or thyme flavors in my stew. I love to add red wine in my beef recipes as that added layer deepens the flavor. Finally, an arrowroot slurry gives it the perfect stew texture.

I hope you enjoy my version of this American classic!

xo

Jaime

I’m just over one month eating a Whole Food Plant Based diet, and I’m loving it! I have lost six lbs already and I feel great. I’ve put aside counting calories and containers, and I’m just focused on eating unprocessed whole foods. After a year and a half of primarily eating a Paleo diet, I never thought I’d be able to cut meat out of my diet. Truthfully, I’m not missing it at all! On Jan 8th, my next fitness challenge begins and I’m pumped. I took it easy with exercise while I transitioned to this way of eating in December, just mostly doing Yoga and Pilates. But now, I’m ready to hit it hard with Autumn Calabrese’s new program 80 Day Obsession. Hit me up on Facebook if you want to join me!

On of the day I’m writing this blog entry, it is New Year’s Day 2018. I attended a New Year’s Eve party last night. Instead of worrying about what I was going to eat and setting myself up for failure, I decided to whip up a delicious three bean chili in my pressure cooker. I also made a huge container of brown rice and brought whole grain tortilla chips and salsa. I was happily noshing all evening, and everyone enjoyed what I brought as well. I found most people were amazed that it was “Vegan.” Many people automatically assumed “vegan” or “whole food plant based” means tasteless, and nothing could be further from the truth.

This Instant Pot recipe is adapted from one I found on Clean Food Dirty Girl. Check out the inspiration recipe here, but be beware that the blogger uses colorful language. If that bothers you, then just quickly scroll to the bottom of her post for the recipe. I hope you enjoy my version of this meatless chili. Feel free to add your own tweaks and spice it up with cayenne pepper or hot sauce! It’s sure to please all your meat-lovin’ friends!

This post contains affiliate links that help to directly support the life of this blog. When you use my links to purchase, you are supporting Modern Day Fox! All opinions are my own.