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Get Fit
Get Inspired
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Jaime Fox Music
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  • Get Fit
  • Get Inspired
  • Good Eats
  • In Style
  • The Good Life
  • Take A Pic
  • Foxy Foto
  • Jaime Fox Music
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Get Fit, Good Eats

Modern Day Fox Instant Pot Easy Smoky Collard Greens (Vegan)

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We finally have some sunshine here in Tennessee! Boy, is it hot but I would choose that over cold any day! Warm weather means more patio dining which I love. The other night I found myself on the patio of a cool little Nashville vegetarian restaurant called The Sunflower Cafe. I was meeting up with some new friends who also are eating a plant-based diet. I ordered this scrumptious vegan barbecue bowl that was made up of brown rice, smoky collards, and vegan seitan barbecue. It was out of this world!! I don’t know how in the world they made that barbecue taste and feel so much like pork, but they did it. Blew my mind!

I got home and immediately starting longing for a repeat of that meal. I tried making the seitan in my instant pot and although it wasn’t a disaster, it was way too chewy. I will have to keep trying on that one. The collard greens was quite a bit easier to recreate, and today I am sharing it with you! These collard greens have NO oil, NO meat, and only a few ingredients. Quick, easy and healthy!

Check out how it’s done here:

 


Print Recipe
Modern Day Fox Instant Pot Easy Smoky Collard Greens (Vegan)
Easy, healthy and delicious! These smoky collards green go perfectly with barbecue or in a grain and greens bowl.
Course Side Dish
Cuisine American
Servings
servings
Ingredients
  • 1 tsp garlic minced
  • 1 Small Onion diced
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1/2 cup Vegetable Broth
  • 1 lb Collard Greens chopped (or fill pot 3/4 way full)
Course Side Dish
Cuisine American
Servings
servings
Ingredients
  • 1 tsp garlic minced
  • 1 Small Onion diced
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1/2 cup Vegetable Broth
  • 1 lb Collard Greens chopped (or fill pot 3/4 way full)
Instructions
  1. Turn pot to saute.
  2. Saute garlic and onion for about three minutes, using a splash of water if it starts to stick.
  3. Add salt and smoked paprika and continue to saute for another minute.
  4. Add broth, and turn off pot.
  5. Fill pot 3/4 way full with chopped collard greens.
  6. Replace lid and turn valve to Sealing.
  7. Set pot to 10 minutes manual and set pressure to LOW.
  8. When timers goes off, turn knob to quickly release steam.
  9. Stir collards to combine with onions and spices.
  10. Turn pot to Saute and saute collards for about 3-4 minutes until they are wilted down to your liking.
  11. Serve, and enjoy!
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May 14, 2018by Jaime Fox
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Get Fit, Get Inspired

Introducing 2B Mindset – A Complete Mind Shift!

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I know many of you see my invitations for my monthly challenge groups and think to yourself that your issues with your health and weight go deeper than just committing to an exercise program or meal plan. In fact, exercise might not even be something you can do at this point in your life. It might be instead that the answer to your health obstacles does not start with a dumbbell.. it might start with changing your… MIND!

Your mind can make or break you in every area of your life. It is the thing that gets you going in the morning, helps you excel at your job, helps you deal with your everyday relationships and navigate through problems. But, it can also be your worst enemy. The thing that tells you aren’t “good enough,” “won’t ever succeed,” and “you should just eat everything in sight because what difference does it make it anyway.” It can tell you constant lies about your ability to find change in your life. And, it’s the one thing you cannot escape.

Maybe you know what you should be doing as far as your nutrition, but you consider yourself an “emotional eater” and cannot get a handle on it. Or, maybe you just don’t have the first clue what a healthy diet even looks like. Either way, my company has created a revolutionary program called 2B Mindset that  focuses first on why you are making the food choices you make, and what triggers make it hard to lose weight. Now, wait a minute! Don’t get me wrong! The 2B Mindset can ABSOLUTELY help you lose weight without feeling deprived, counting calories, cutting entire food groups, and even without exercise if you aren’t ready for that. Take a look at this overview of the program:

2B Mindset faces head on the leading cause of weight loss issues and weight management — our relationship with food! Of course exercise is essential for a functional life, but good health truly starts in the kitchen.  The 2B Mindset solution is created by someone who has actually been there and lost over 100 lbs herself using this method. Ilana Muhlstein is a Registered Dietitian Nutritionist — the highest standard in the field of nutrition — and earned a Bachelor of Science degree in Nutrition and Dietetics from the University of Maryland. (You know I loved her immediately because she is a TERP!) Illana, along with a private success group run by me, will personally help you shift your mindset, helping you to create a positive, healthy weight loss. Ilana’s system is a healthy approach to eating that lets you feel full and satisfied, while arming you with proven strategies that will help you co-exist with food in real-world situations, satisfy cravings, and anticipate setbacks before they happen. This is the key to winning the weight loss struggle!

Here is a little more on Ilana:

This program is simple to follow. You will learn strategies to help you consume more water, prepare and eat wholesome foods and actually enjoy them, and we will shatter the myth that the bathroom scale is your enemy. In fact, you’ll end up loving the scale, because it will become a powerful weight loss tool. Once you take ownership of the program and its principles, it’s yours for life.

One of the first questions I’ve gotten from my existing client base about this program is how Shakeology is integrated into 2B Mindset. Ilana is a huge fan of Shakeology! Because of its high-protein content (17 g), Shakeology can count as the protein for any 2B Mindset meal. One of Ilana’s primary tips for weight loss is for people to have a consistent breakfast. And since Shakeology is easy and quick to make—and tastes great—she chooses it as part of her consistent breakfast every morning. Since it’s a protein, it can also work as part of your lunch, snack, or dinner so it integrates perfectly into every day, and the best news is you get to decide when! And she has so many great ways to enjoy it and make it even more satisfying.

The next question is whether exercise can be incorporated. Absolutely! As I said before the 2B Mindset does not require exercise, but it’s encouraged and it’s considered “extra credit.” Yes, the program focuses on nutrition and weight loss through the foods we eat. But, once you start seeing some real progress with your weight loss, you are inevitably going to want to move in your new and improved body!

So, are you ready to say goodbye, once and for all, to emotional eating, mindless snacking, punishing yourself for indulging on foods you love? If so, 2B Mindset is the answer. Let’s change our MINDS together. I am thrilled to be able to offer this brand new program that is 100% focused on changing your relationship with food. Whether people have 150 lbs to lose or 5 lbs, this program is going to change lives. Beginning May 7th, I will be launching The Mind Shift Success Group on Facebook (secret, completely private group) and I want YOU to be a part of it. With this program and the help of me, your dedicated Team Beachbody Coach, we will master the 2B Mindset! The time is NOW to take control of your life and your MIND! For more information, fill out this form!

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May 1, 2018by Jaime Fox
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Good Eats

Modern Day Fox Mexican Cauliflower Street Tacos (WFPB, Dairy-free, GF)

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Finally seeing some sunshine here in Tennessee. Wonder how long it will last? Sunshine has got me like….mmm, I need TACOS!  I whipped up some delicious 100% plant-based Mexican cauliflower tacos topped with a super easy Mexican slaw, and I’m sharing it with you today! This preps so well and keeps in the fridge for 4-5 days. Make it on a Sunday and enjoy it later in the week to make your busy week a little easier! (If you can wait that long to eat it, that is!)

Print Recipe
Modern Day Fox Mexican Cauliflower
Perfectly seasoned and roasted cauliflower topped with a sweet Mexican slaw... your taco craving has been answered and your diet can stay in tact!
Course Main Dish
Cuisine Mexican
Servings
tacos
Ingredients
Mexican Cauliflower
  • 1 TBSP Smoked Paprika
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Chili powder less if sensitive to spice
  • 1 TBSP Cumin
  • 1 tsp Salt
  • 1/3 cup Coconut Milk canned (can sub with 1 TBSP tahini butter and 1/3 cup almond milk)
  • 1 TBSP Water
Mexican Slaw
  • 2 cups Purple Cabbage thinly sliced
  • 3 Radishes thinly sliced into strips
  • 1 cup Carrots shredded
  • 1 TBSP Green Onions sliced
  • 1 TBSP Cilantro
  • 2 TBSP Honey
  • 2 TBSP Apple cider vinegar
  • 1 TBSP Lime Juice
  • 1/2 tsp Salt
Course Main Dish
Cuisine Mexican
Servings
tacos
Ingredients
Mexican Cauliflower
  • 1 TBSP Smoked Paprika
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Chili powder less if sensitive to spice
  • 1 TBSP Cumin
  • 1 tsp Salt
  • 1/3 cup Coconut Milk canned (can sub with 1 TBSP tahini butter and 1/3 cup almond milk)
  • 1 TBSP Water
Mexican Slaw
  • 2 cups Purple Cabbage thinly sliced
  • 3 Radishes thinly sliced into strips
  • 1 cup Carrots shredded
  • 1 TBSP Green Onions sliced
  • 1 TBSP Cilantro
  • 2 TBSP Honey
  • 2 TBSP Apple cider vinegar
  • 1 TBSP Lime Juice
  • 1/2 tsp Salt
Instructions
  1. Preheat oven to 400.
  2. Wash and cut cauliflower into bite-size florets.
  3. Combine all spices in a large mixing bowls.
  4. Stir coconut milk and water into spices until thoroughly combined into a marinade.
  5. Toss cauliflower in marinade.
  6. Line a baking sheet with foil or parchment paper and lightly spray with oil.
  7. Arrange cauliflower across baking sheet so they are not stacked.
  8. Roast for 35-40 minutes. Flip cauliflower halfway through.
  9. For slaw: While cauliflower is cooking, slice purple cabbage, radishes and green onions. Shred or slice carrots if you did not purchase shredded carrots.
  10. Chop cilantro.
  11. Place all vegetables into a medium sized mixing bowl and combine.
  12. In a small bowl, combine honey, vinegar, lime juice, and salt. Mix well until honey starts to dissolve.
  13. Pour dressing over slaw vegetables and toss until all vegetables are coated well. Refrigerate until ready to use!
  14. After cauliflower is done, let it cool a bit before serving.
  15. Serve in small street sized corn or flour tortillas topped with the slaw. Enjoy!
  16. For prep, I usually keep the tortillas away from the fillings so it doesn't get soggy in the fridge!
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April 29, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Ranch Chicken

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Ok, Tennessee. I’ve had about enough of your weather identity problems. Bring on spring already!! I swear my sons have had more cancelled soccer and flag football games than they’ve actually gotten to play. Bummer!

One thing that always make me happy is… ranch. Since moving to a plant-based diet, I have really missed dipping any and everything in creamy fattening Ranch dressing. Good news is I’ve perfected a plant-based version of Ranch dressing and it’s coming soon to this blog! You know who else loves Ranch? My two boys. And thanks to them, I get to share with you a delicious Ranch chicken you can easily make in your Instant Pot.

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Here’s to clean plates and NO complaints!

Check out this video to see how it’s done:

A quick reminder that my monthly challenges are still happening – if you are ready to change your health and fitness for once and all, send an email to moderndayfox at gmail.com and let’s get this party started!!

 

Print Recipe
Modern Day Fox Instant Pot Ranch Chicken
Make this quick and flavorful weeknight favorite which is sure to please your Ranch-lovin' kiddos!
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Chicken Thighs (boneless)
  • 1 TBSP Parsley
  • 1/2 TBSP Garlic Powder
  • 1/2 TBSP Dill
  • 1/2 TBSP Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup broth Chicken or Vegetable (water can be used as well)
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Chicken Thighs (boneless)
  • 1 TBSP Parsley
  • 1/2 TBSP Garlic Powder
  • 1/2 TBSP Dill
  • 1/2 TBSP Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup broth Chicken or Vegetable (water can be used as well)
Instructions
  1. Remove lid from Instant Pot and place chicken in liner pot. If you are using chicken breasts instead of thighs, make sure to slice chicken into thinner pieces so that it cooks thoroughly. Big thick chicken breasts will undercook on the inside.
  2. Combine seasonings in a small bowl and stir until combined.
  3. Pour evenly over chicken.
  4. Pour 1/2 cup broth into pot.
  5. Replace lid and turn valve to sealing.
  6. Set pot to 10 minutes manual high pressure.
  7. Use a quick release for the steam when the timer goes off.
  8. Stir chicken and shred with two forks. You may also opt not to shred but the seasonings distribute better if you do.
  9. Serve and enjoy! This dish is great over rice. You may even want to cook your rice using the ranch flavored broth!
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April 26, 2018by Jaime Fox
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Get Fit, Good Eats

Easy Instant Pot Creamy Zucchini Soup (Fix and Obsessed Approved – Dairy-Free)

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This last month was hard on me. Losing my best friend, Ted, to a pulmonary embolism just four weeks ago blind sided me like no other. It’s hard to grieve when you have little people to take care of and a household to run. You wonder how the world keeps turning when something so tragic happens, but somehow it does. You want to be mad about that, but it’s actually the thing that forces you to move forward. You literally have no choice.

Here is a photo of Ted and me on one of our many trips across the world. We were in Athens, Greece:

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That’s why I’ve been absent from my blog for several weeks. I hope you understand! The good news is that Ted and I mutually shared a love for cooking (and eating) and so I believe I would do a real disservice to him to give up on my recipes and videos. Ted would look at me in his overly sarcastic way and say, “Really??” if I even considered that. So, I’m back!

Today I have a 21 Day Fix and 80 Day Obsession approved Creamy Zucchini Soup that you can make in your Instant Pot with the help of your blender! I recommend doubling or even tripling this recipe if you are feeding a crew. I made this specifically for my meal prep and the serving size is only 1/2 cup which equals one green container and one blue container. This recipe makes 2 cups total so that’s four snacks for my meal prep for the week. We all know that your family will laugh at you if you give them a half cup of soup, so doubling the recipe may be best for you.

Here is a video to show you how it’s done:

Print Recipe
Easy Instant Pot Creamy Zucchini Soup (Fix and Obsessed Approved - Dairy-Free)
This creamy zucchini soup is rich and velvety and oh-so-easy to make in your Instant Pot and blender! If you are following the Fix meal plan, a serving is 1/2 cup which is not a whole lot. You may consider doubling or tripling this recipe for larger serving size. This recipe as is makes two cups of soup!
Course Soup
Servings
servings
Ingredients
  • 2 zucchini medium sized, chopped
  • 1 cup Water For Instant Pot
  • 1 cup Coconut Milk canned (full fat or lite)
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp curry heaping
  • 1/4 tsp Black Pepper
Course Soup
Servings
servings
Ingredients
  • 2 zucchini medium sized, chopped
  • 1 cup Water For Instant Pot
  • 1 cup Coconut Milk canned (full fat or lite)
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp curry heaping
  • 1/4 tsp Black Pepper
Instructions
  1. Wash and chop zucchini into large chunks, discarding ends.
  2. Place zucchini in steamer basket and then place inside Instant Pot liner pot.
  3. Add one cup water to bottom of Instant Pot liner pot.
  4. Replace Instant Pot lid and turn valve to sealing. Set Instant Pot to Steam for 2 minutes.
  5. When timer goes off, quick release the pressure by turning valve.
  6. Allow zucchini to cool for a few minutes and then pour into blender.
  7. Add 1 cup coconut milk and all seasonings to the blender.
  8. Puree until smooth.
  9. Serve, and enjoy!
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April 22, 2018by Jaime Fox
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Good Eats

My Veggie Chef’s Split Pea Soup in the Instant Pot

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I am so excited to be teaming up on a couple recipes with a local business owner and chef, Kristie Holdren. Kristie is the owner of My Veggie Chef, a Nashville company which delivers prepped freezer bags of whole food plant based meals locally here in Middle Tennessee and also ships to 38 states.

Since switching to a whole food plant based diet back in December, my weekly meal prep began kicking my booty. Without meat, dairy, or eggs, I basically have had to teach myself to cook all over again! I needed to press the “easy” button. Enter My Veggie Chef. Each week, Kristie releases a menu of five entree choices and allows customers to customize their orders by choosing which meals they prefer for the week. Don’t care for tempeh (like me)? No problem. Double up on the Carribean Quinoa Burgers. The meals, which feed four, are delivered to my home every Sunday and left in a complimentary freezer satchel provided by My Veggie Chef. The meals arrive in Ziploc bags with a sticker containing the cooking instructions. I put them in the freezer and set one out each day. They take roughly 20 minutes to cook each night. The best part? There are many meals that I can put directly into my Instant Pot frozen, and you know I love that! The meals are healthy and delicious, and full of plants!

This is not a sponsored post. I just love small business owners with unique ideas, especially when they support healthy lifestyles. I’m a paying customer, and plan to continue to being one!

Kristie sent me this hearty split pea soup recipe to share with all of you. Of course I converted it to the Instant Pot! Did you expect any less? As we hammer through these frigid days at the cusp of Spring, this soup is sure to warm you up and make your belly happy!

Photography and Food Styling Credit: Sherry Mata

Check out a video tutorial here:

Print Recipe
My Veggie Chef’s Split Pea Soup in the Instant Pot
Check out this easy and delicious whole food plant-based Split Pea soup, courtesy of MyVeggieChef.com!
Course Soup
Cuisine American
Servings
Ingredients
  • 1 teaspoon extra virgin olive oil
  • 1 cup diced onion 1 small onion
  • 1 teaspoon minced garlic
  • 1 cup diced carrot 2 large carrots
  • 1 cup diced celery 2 large stalks
  • 1 cup diced red skin potatoes 2-3 medium potatoes
  • 1 cup dried split peas
  • 4 cups Vegetable Broth homemade or store bought
  • 1 bay leaf
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons fresh chopped parsley if desired
Course Soup
Cuisine American
Servings
Ingredients
  • 1 teaspoon extra virgin olive oil
  • 1 cup diced onion 1 small onion
  • 1 teaspoon minced garlic
  • 1 cup diced carrot 2 large carrots
  • 1 cup diced celery 2 large stalks
  • 1 cup diced red skin potatoes 2-3 medium potatoes
  • 1 cup dried split peas
  • 4 cups Vegetable Broth homemade or store bought
  • 1 bay leaf
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons fresh chopped parsley if desired
Instructions
  1. Set pot to saute and allow to heat.
  2. If using, add olive oil to pot. Add onion, garlic, carrots, and celery and sauté 3 minutes. Next, add potatoes to pot and saute for an additional 3 minutes.
  3. Add split peas, vegetable broth, Italian seasoning, and bay leaf to pot, and stir.
  4. Turn the IP off and replace lid. Turn the valve knob to Sealing.
  5. Set pot to manual mode high pressure for 12 minutes. Allow a natural release when the timer goes off.
  6. Once pressure is completely released, remove load and stir in fresh parsley (if desired).
  7. Soup will thicken upon standing. Thin with additional vegetable broth or water if desired.
  8. Season to taste with salt and pepper. Serve with a chunk of crusty bread and a mixed green salad.
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March 15, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Mediterranean Pasta (Vegan)

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Pasta with white beans is a recipe has appeared on my menu a couple times over the last few weeks. I made the Red, White and Green Pasta from The Simple Vegan Cookbook and loved it. Then, my weekly order from My Veggie Chef had a very similar dish. Both times my family really liked it, so I knew I had to create my own recipe for the Instant Pot. I think I came up with something very special with this recipe! It is low in fat, vegetarian, and delicious!

The sky is the limit on how you can improvise with this recipe. Add some chicken or sausage if you eat meat. Add some feta if you eat cheese. Add olives and pine nuts to make it even more Mediterranean. Switch out the spinach with argula or kale. You do you, and make this dish your own. I do recommend using the sun-dried tomatoes and artichokes that are soaked in oil. It gives the pasta great flavor! If you opt for ones that are not soaked, you may need tom compensate with additional spices. Remember, any change in the recipe that you make can affect the outcome. The directions are for white penne pasta. If you change the pasta, you may need to research to see how that changes cooking times.

Check out how to make this recipe here on my youtube channel:

Print Recipe
Modern Day Fox Instant Pot Mediterranean Pasta (Vegan)
All the flavors of the Mediterranean in this healthy Instant Pot pasta dish!
Course Main Dish
Servings
servings
Ingredients
  • 1/2 Onion, medium size diced
  • 1 TBSP minced garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp red chili flakes
  • 1 16 oz box Penne Pasta
  • 4 cups Water
  • 5 sun-dried tomatoes, chopped choose the kind soaked oil
  • 1/2 cup chopped artichokes, chopped choose the kind soaked in oil
  • 1 14oz can White Beans drained and rinsed
  • 3 cups spinach raw
Course Main Dish
Servings
servings
Ingredients
  • 1/2 Onion, medium size diced
  • 1 TBSP minced garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp red chili flakes
  • 1 16 oz box Penne Pasta
  • 4 cups Water
  • 5 sun-dried tomatoes, chopped choose the kind soaked oil
  • 1/2 cup chopped artichokes, chopped choose the kind soaked in oil
  • 1 14oz can White Beans drained and rinsed
  • 3 cups spinach raw
Instructions
  1. Set pot to saute.
  2. Add onions with a splash of water and saute for one minute.
  3. Add minced garlic and continue to saute. Add more water if it starts to stick.
  4. Add all spices and saute another minute.
  5. Turn pot off.
  6. Add pasta and 4 cups water. Stir to combine onion mix with pasta and water.
  7. Add artichokes and sun-dried tomatoes on top, but do not stir.
  8. Replace lid on Instant Pot and turn valve to sealing.
  9. Set pot to 4 minutes manual high pressure.
  10. When the timer goes off, use a quick release to release pressure.
  11. Turn pot off.
  12. When pressure is fully released, remove lid and stir thoroughly.
  13. Drain and rinse white beans. Stir into pasta.
  14. Stir spinach into pasta.
  15. You may opt to top with feta cheese, pine nuts, olive or a squeeze of lemon.
  16. Serve, and enjoy!
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March 11, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Smoky Rice and Beans

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I had a yard sale yesterday and it was interesting to say the least. I personally love yard sale shopping, but it brings out some mighty strange characters.  One guy ripped into the driveway with an overflowing truck full of junk. He looked like Uncle Fester and talked in a gruff voice like he had a mouth full of marbles. He handed me a plastic cup with a Taco Bell dog on the front and asked me for black coffee. “No coffee here,” I said. Then he proceeded to tell me how pretty my smile was and he would like to take me home. I told him I come with a husband. Then he went around and made a huge pile of stuff (including a box of nursing bras) and struck a deal with me. He said he would come back with the money. He didn’t, but he left his dog cup.

Another young girl asked if she could just buy a whole tub of baby clothes for $25. I told her I wasn’t ready to sell it like that, but if she came back at two pm I might be feeling generous. She came back and by that time all the clothes were mixed up in the various tubs. I told her she could go through them and make a big pile of items she wanted. As she worked on her pile, she told her friend she didn’t want coats, anything over 12 months, and nothing stained. She made a pile and asked me how much. I said, “$20?” (There were 38 pieces of clothing.) She said, “Well, I thought I was gonna come back here and grab a tub for $25.” I said, “Well you can add more clothes if you’d like to your pile and pay $25.” She was really stuck on grabbing a tub. I asked why she would want to grab a tub of mixed up clothes when I’m letting her pick the pieces she wants. Again, I told her she could add more clothes to her pile and still pay just $20. She said, “But I only brought $11.”  Um, ok. “Alright, you can have that pile you picked out for $11 then.” She said, “But I thought I’d be getting a tub full,” she said. I replied, “I’m trying to follow your logic. You wanted to grab one of these tubs ‘as is’ and pay $25, but you only brought $11. And now, I’m letting you pick the clothes you actually want instead of a tub full of junk and agreeing to accept $11, and you clearly aren’t happy. What do you want exactly?” She said, “I don’t know. I just thought you said you’d be feeling generous, so I would get a tub.” She was pretty ticked off, but she gave me the $11 and took the clothes that I let her hand pick. Her friend later came back to buy something and told me that she was upset because she felt I misled her. I am still mystified by the whole thing. I truly thought I was being generous by letting her hand pick the clothes she wanted rather than take a random tub of mixed up sizes and conditions.

Anyway, I do understand that money is hard to part with, especially when you only have a little. For that reason, I’m sharing a cheap and easy Instant Pot recipe that is tasty and versatile. You can add hot sauce, top it with chicken or smoked sausage, or roll it up in a burrito. It will makes several meals, and stretch your hard earned dollar so that you can buy more at your next yard sale.

Here is a video to see how I did it:

 

Print Recipe
Modern Day Fox Instant Pot Smoky Rice and Beans
Cheap, fast and easy! This smoky dish can be paired with smoked sausage or chicken, rolled into a burrito, or eaten as it!
Course Main Dish, Side Dish
Cuisine American
Servings
Ingredients
Seasoning Mix
  • 1.5 tsp sea salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Chili powder
  • 1/2 tsp oregano
  • 1/2 tsp Cumin ground
  • 1/4 tsp Black Pepper
Rice Mix
  • 1/4 cup Water
  • 1 TBSP garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup green pepper
  • 2 cups rice
  • 21/4 cups Vegetable Broth
  • 1 can kidney beans (drained and rinsed) 2 cans, if more beans desired
Course Main Dish, Side Dish
Cuisine American
Servings
Ingredients
Seasoning Mix
  • 1.5 tsp sea salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Chili powder
  • 1/2 tsp oregano
  • 1/2 tsp Cumin ground
  • 1/4 tsp Black Pepper
Rice Mix
  • 1/4 cup Water
  • 1 TBSP garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup green pepper
  • 2 cups rice
  • 21/4 cups Vegetable Broth
  • 1 can kidney beans (drained and rinsed) 2 cans, if more beans desired
Instructions
  1. In a small bowl, combine seasoning mix and set aside.
  2. Set pot to Saute and allow to heat.
  3. Add 1/4 cup of water and garlic. Saute for 30-45 seconds.
  4. Add green pepper and onion. Saute for 3-4 minutes until onion is translucent.
  5. Add seasoning mix and saute for one minute, stirring constantly so it doesn’t burn.
  6. Turn pot off.
  7. Add brown rice and stir well to combine with vegetables.
  8. Add broth and make sure rice is completely submerged.
  9. Replace lid on Instant Pot and set vale to Sealing.
  10. Set pot to 22 minutes high pressure. (Remember, if you are not using brown rice then you should check the proper cook times for your preferred rice. This instruction is specific to BROWN rice.)
  11. When the timers goes off, allow ten minute natural release.
  12. Release any remaining pressure and remove lid.
  13. Drain and rinse kidney beans. Stir into hot rice. Add additional salt, hot sauce and/or seasoning to taste preference, if desired.
  14. Serve and enjoy!
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March 4, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Lemon Zinger Rice Salad




lemon

I love lemon. It makes me happy. It makes me think of spring in the midst of these dreary February days. It’s fresh, zesty and blends wonderfully with sweet and savory ingredients!

I also love rice. I think rice was the main staple of my diet in college. I’ve come a long since my days of Minute Rice with butter and salt at the University of Maryland College Park. Now I whip up fancy rice salads like this one which combines two of my favorite things!

This salad has no oil so it stays low-fat and is perfect served on a bed of greens. I used Jasmine Rice for the nutty flavor that it offers, but you can sub other rice types. Just remember that the Instant Pot cooking times in the recipe below are specific to Jasmine Rice. If you change it, then you need to cook the rice you choose to the proper times in the Instant Pot.

Screen Shot 2018-02-25 at 11.05.25 AM

Check out a video on how to make this rice salad here and don’t forget to subscribe!

Dressing for this salad adapted from Ordinary Vegan

Print Recipe
Modern Day Fox Instant Pot Lemon Zinger Rice Salad
A fresh and zesty lemon rice salad perfect over a bed of grains! Dressing Inspired by Ordinary Vegan
Course Side Dish
Servings
servings
Ingredients
For the rice
  • 2 cup jasmine white rice
  • 2 cup Water
  • 1/4 tsp Salt optional
For the dressing:
  • 1/2 cup lemon juice
  • 1 TBSP garlic minced
  • 1/4 inch knob ginger 1/2 tsp ground ginger can be subbed
  • 2.5 TBSP Maple Syrup
  • 1 TBSP dijon mustard
  • 1 tsp Salt
  • 1/4 tsp pepper
For the salad:
  • 1/2 cup Celery diced
  • 1 cup peas frozen
  • 1 cup Dried Cranberries
  • 1/2 cup Pecan Pieces roasted
  • 1/4 cup Cilantro or Parsley chopped (optional)
Course Side Dish
Servings
servings
Ingredients
For the rice
  • 2 cup jasmine white rice
  • 2 cup Water
  • 1/4 tsp Salt optional
For the dressing:
  • 1/2 cup lemon juice
  • 1 TBSP garlic minced
  • 1/4 inch knob ginger 1/2 tsp ground ginger can be subbed
  • 2.5 TBSP Maple Syrup
  • 1 TBSP dijon mustard
  • 1 tsp Salt
  • 1/4 tsp pepper
For the salad:
  • 1/2 cup Celery diced
  • 1 cup peas frozen
  • 1 cup Dried Cranberries
  • 1/2 cup Pecan Pieces roasted
  • 1/4 cup Cilantro or Parsley chopped (optional)
Instructions
  1. Rinse and drain rice. Combine rice, water, and salt in Instant Pot. Set pot to 3 min high pressure. Allow pressure to release naturally for ten minutes.
  2. While rice is cooking, combine all ingredients in high-powered blender. Blend until smooth. Set aside.
  3. In a heated frying pan, lightly toast pecans over medium heat.
  4. When rice is finished, pour into large salad bowl and allow to cool for ten minutes.
  5. Add dressing and all other ingredients. Stir until all ingredients are evenly combined.
  6. Serve warm or cold. Perfect over a bed of greens!
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February 25, 2018by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Chickpea Peanut Stew

IMG_6934

Let’s talk about peanut butter. This is a subject that has been peeving me for quite some time. You might be wondering how peanut butter could peeve someone, so I’m going to tell you.

They aren’t all created the same.

Most people know that there is a difference between their childhood Jif peanut butter spread and a jar of natural peanut butter that you have to stir. You know, the kind that has TWO ingredients, peanuts and salt? Well, now those marketing buffs are fooling people into thinking they are buying healthy foods when they are not. They have begun labeling jars of peanut butter with the word “natural” when, in fact, they contain added oil and sugar. There’s nothing natural about that! I can’t tell you how many time I’ve bought a jar of “natural” peanut butter and gotten home only to realize there are more ingredients than I bargained for. That really peeves me! Peanut butter doesn’t need all that stuff. It is velvety and delicious just the way it is. Our kids don’t need extra sugar. They get way more than enough sugar around every turn. And, those parents who are trying to do the right thing shouldn’t have to inspect labels that read “natural.”

Ok, I’ll get off my soapbox now. That subject really fires me up.

What can I say? I love peanut butter! And that’s why I created this velvety, rich peanut stew inspired by the many recipes for African Peanut Stew that are floating around the web. I took elements of several recipes and came up with this hearty stew. Even better I was able to throw in plenty of greens and add an extra hit of protein by adding chickpeas.

Just do me a favor when you make this stew- please use natural peanut butter AND read the label! Seriously. This stew has no need for oil OR sugar. It has all the flavor and whole food plant based ingredients it needs!

Here is a video to show you how it’s made in the Instant Pot. Don’t forget to subscribe while you are there!

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Chickpea Peanut Stew
A thick and hearty plant-based stew with the perfect amount of spice and velvety richness!
Course Soup
Servings
servings
Ingredients
  • 1/2 Onion diced
  • 1 TBSP garlic minced
  • 3 sweet potatoes cubed
  • 1 TBSP coriander
  • 1 tsp tumeric
  • 1 tsp Salt
  • 1/2 tsp cayenne pepper
  • 2 cups Vegetable Broth
  • 1 14 oz- can diced tomatoes
  • 1 14 oz- can Lite Coconut Milk (canned) full fat works too (make sure it's canned)
  • 1/3 cup Natural Peanut Butter no sugar added
  • 1 14-oz Chickpeas rinsed and drained
  • 3 cups Arugula Spinach or Collard Greens can be subbed
Course Soup
Servings
servings
Ingredients
  • 1/2 Onion diced
  • 1 TBSP garlic minced
  • 3 sweet potatoes cubed
  • 1 TBSP coriander
  • 1 tsp tumeric
  • 1 tsp Salt
  • 1/2 tsp cayenne pepper
  • 2 cups Vegetable Broth
  • 1 14 oz- can diced tomatoes
  • 1 14 oz- can Lite Coconut Milk (canned) full fat works too (make sure it's canned)
  • 1/3 cup Natural Peanut Butter no sugar added
  • 1 14-oz Chickpeas rinsed and drained
  • 3 cups Arugula Spinach or Collard Greens can be subbed
Instructions
  1. Set pot to saute.
  2. Saute onion and garlic for 3 minutes.
  3. Add sweet potatoes, and continue sautéing for another 3 minutes.
  4. Add coridander, salt, and cayenne pepper and stir until vegetables are well coated.
  5. Turn pot off.
  6. Add vegetable broth, tomatoes and coconut milk. Stir well.
  7. Stir in natural peanut butter.
  8. Set pot to manual high pressure for 5 min and turn the valve to Sealing.
  9. Allow pressure to release for ten minutes after the time goes off.
  10. Remove lid and scoop out two cups of stew. Add to high powdered blender and puree until smooth.
  11. Pour pureed stew back into pot to thicken stew.
  12. Rinse and drain chickpeas.
  13. Stir in chickpeas and greens.
  14. Serve, and enjoy!
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February 18, 2018by Jaime Fox
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About Me

Hi I'm Jaime. Modern Day Fox is a place where we celebrate the multi-passionate people in this world who are making it happen. This is also a place for me to create content around the topics I am personally most passionate about – personal development, photography, fitness, food, image, and music. This is a space to inspire and to be inspired. It's a classroom to teach and to learn. It's a table to share and explore. Together, let's learn how to "outfox them all!"

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