Someone commented the other day that I’ve “upped my selfie game… big time!” Ok, I admit this made me beam! Mostly because it came from my 21 year old niece who is way cooler than me. I wanted to give you the story behind why the look of most of the photos I post of myself have changed their look recently!
I stumbled across an IG star named Sorelle Amore and she has a course called Advanced Selfie University. The course goes through how she sets up really cool selfies using her DSLR all over the world in her travels. After buying the course, I just realized that it’s so crazy that I take everyone else’s photos and never my own! Why do I always let someone else tell MY story through photographs? Better yet, why do I post crappy cell phone selfies that make me cringe? That’s not who I am. I’m creative and I want my social media page to really reflect my personality. Setting up my own self portraits is super challenging and fun. I’ve especially loved making the mundane – stuff like laundry and day to day mom life- interesting through photos. I think people like to see behind the curtain.
Just a few examples – check out my Instagram @moderndayfox to see some more!
So, that’s the story! This photo was part of a “floor challenge” that Sorelle put out to her students. In making this photo, i learned how to set up my tripod overhead. I didn’t know how to do that before!
I urge you to push your creative limits. Find yourself again in the things you once loved. For me, this is more than some self-absorbed photo shoots to try to show off. It has nothing to do with that, and if you know me you know that. It has everything to do with my need to create and also learn more about myself, how I see myself, and who I truly am.
Ok, now on to these magical beans. I love baked beans, but since going on a plant based diet nearly a year ago, it’s hard to find them made without meat and tons of sugar! I came up with an Instant Pot version that I hope you and your waist line will love!
Instant Pot Vegan Baked Beans
1 small diced onion
1 Tbsp minced garlic
1 tsp smoked paprika
2 cup dried beans (pinto, navy, northern – can be a combo)
4 cups water or broth (or a combo)
1 tsp salt
1/2 tsp pepper
Remove lid from pot. Press Saute button.
When pot is hot, add one diced onion and minced garlic. Saute until translucent.
Add one tsp smoked paprika and saute for another minute.
Turn pot off.
Add two cup dried beans and 4 cups water or broth and salt. Stir and replace lid.
Set pot to manual high pressure for 55 minutes. Allow natural pressure release after timer goes off.
BBQ Sauce (make while beans are cooking)
1/2 cup water
1 can tomato paste
1 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp worchestshire
1 Tbsp low sodium soy sauce
1 Tbsp coconut aminos
1 Tbsp yellow mustard
1 Tbsp molasses
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
Stir well in small mixing bowl. Then, pour into small sauce pan on stove. Heat over low heat. Once it is warmed through, add 1/4 cup coconut sugar. Continue to cook over low heat until completely dissolved. Taste and add more sugar, if desired. Brown sugar works well too!
After the pressure is completely released from the Instant Pot, remove lid and stir. Your beans should be fully cooked, but sometimes they can be finicky depending on the age of the beans (or the lunar phase of the moon 🙂 ). If your beans are still too firm, cook another ten minutes in the Instant Pot. I found 55 minutes with a natural release to be the correct amount of cooking time fairly consistently during my experiments with this recipe.
If beans are cooked to your liking, add more salt, if desired. I added another teaspoon of salt for my salt preference. Stir in barbecue sauce. I also added one Tbsp Frank’s Red Hot Sauce for a little heat! Beans will continue thicken as they sit. Serve, and enjoy!
Here’s a video tutorial to show you how it’s done!