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Good Eats

Instant Pot Beef Stew

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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

Print Recipe
Instant Pot Beef Stew
Nothing says comfort food like a warm, hearty beef stew. This dish freezes and reheats well, and the flavors are sure to please your whole crew.
Course Main Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 1 lb Beef Stew Meat
  • 2 TBSP Butter or Ghee, or Olive Oil
  • 2 TBSP flour
  • 1/4 cup Red wine or beef broth
  • 2 cups Beef broth
  • 2 TBSP Soy Sauce low-sodium
  • 1 TBSP Coconut Sugar or brown sugar
  • 1 TBSP minced garlic
  • 1 can Tomato Paste 6 oz
  • 1/2 TBSP dried rosemary
  • 1/8 tsp Black Pepper or more to taste
  • 3 Russet potatoes 1” cubed
  • 3 Carrots sliced
  • 3 Celery stalks sliced
  • 1/2 Yellow Onion Chopped
  • 2 TBSP Water cold
  • 2 TBSP Arrowroot Flour or corn starch
  • Salt to be added after cooking, if desired
Course Main Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 1 lb Beef Stew Meat
  • 2 TBSP Butter or Ghee, or Olive Oil
  • 2 TBSP flour
  • 1/4 cup Red wine or beef broth
  • 2 cups Beef broth
  • 2 TBSP Soy Sauce low-sodium
  • 1 TBSP Coconut Sugar or brown sugar
  • 1 TBSP minced garlic
  • 1 can Tomato Paste 6 oz
  • 1/2 TBSP dried rosemary
  • 1/8 tsp Black Pepper or more to taste
  • 3 Russet potatoes 1” cubed
  • 3 Carrots sliced
  • 3 Celery stalks sliced
  • 1/2 Yellow Onion Chopped
  • 2 TBSP Water cold
  • 2 TBSP Arrowroot Flour or corn starch
  • Salt to be added after cooking, if desired
Instructions
  1. Turn on Instant Pot using Saute Setting.
  2. Put flour in a medium size bowl and toss stew meat in it until well coated.
  3. Place butter in pot and allow to melt.
  4. Add stew meat to pot and brown. Stir occasionally so the flour doesn’t burn.
  5. When meat is browned, add red wine and deglaze the pot.
  6. Turn the pot off.
  7. Add broth, soy sauce, coconut sugar, garlic, tomato paste, rosemary, black pepper, and all the vegetables. Stir well.
  8. Replace lid on pot, and set to manual high pressure for 45 minutes.
  9. Allow a natural release.
  10. When the knob drops, remove lid and stir.
  11. Turn pot off.
  12. In a small bowl, add cold water. Stir arrowroot flour into the cold water creating a slurry.
  13. Pour slurry into pot, and stir well.
  14. Set pot to sauce, and allow to thicken for a few minutes.
  15. Once thickened, taste and add additional salt, if desired.
  16. Serve, and enjoy!
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January 14, 2018by Jaime Fox
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Good Eats

Instant Pot Three Bean No-Meat Chili

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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.

Print Recipe
Instant Pot Three Bean Meatless Chili (WFPBNO)
This recipe is adapted from one I found on the awesome WFPB blog, Clean Food Dirty Girl (see post for link). I tweaked it out and made a chili that was a bit more robust for a football lovin' crowd! Feel free to spice it up with cayenne pepper or hot sauce! NOTE: If you opt not to use lentils, you can decrease cooking time in your pot to 10 minutes high pressure.
Course Soup
Servings
servings
Ingredients
  • 1 Can Red Beans drained and rinsed
  • 1 Can Kidney Beans drained and rinsed
  • 1/2 cup Brown Lentils soak for at least an hour
  • 1/2 cup Onion diced
  • 1/2 cup Celery diced
  • 1 Red Pepper diced
  • 1.5 TBSP garlic minced
  • 2 tsp Smoked Paprika
  • 2 tsp Chili powder
  • 1/2 tsp Coriander Powder
  • 2 tsp Cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp All-spice
  • 1/4 tsp Black Pepper
  • 2 tsp Salt (or less, if you prefer)
  • 2 TBSP Soy Sauce
  • 2 Cans Diced Tomatoes with Roasted Garlic and Onion (plain diced tomatoes works fine too, but these are my recommendation)
  • 1 Can Tomato Paste 6 oz
  • 2 Cups Water
Course Soup
Servings
servings
Ingredients
  • 1 Can Red Beans drained and rinsed
  • 1 Can Kidney Beans drained and rinsed
  • 1/2 cup Brown Lentils soak for at least an hour
  • 1/2 cup Onion diced
  • 1/2 cup Celery diced
  • 1 Red Pepper diced
  • 1.5 TBSP garlic minced
  • 2 tsp Smoked Paprika
  • 2 tsp Chili powder
  • 1/2 tsp Coriander Powder
  • 2 tsp Cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp All-spice
  • 1/4 tsp Black Pepper
  • 2 tsp Salt (or less, if you prefer)
  • 2 TBSP Soy Sauce
  • 2 Cans Diced Tomatoes with Roasted Garlic and Onion (plain diced tomatoes works fine too, but these are my recommendation)
  • 1 Can Tomato Paste 6 oz
  • 2 Cups Water
Instructions
  1. Soak lentils in water for at least an hour, then rinse well.
  2. Drain and rinse beans, and set aside.
  3. Set pot to Saute.
  4. When pot heats up, add onion, celery, pepper, and minced garlic.
  5. Saute for three minutes, adding splashes of water to prevent sticking
  6. Turn off pot.
  7. Add all spices and stir well.
  8. Add beans and lentils and stir well.
  9. Add soy sauce and tomato paste and stir well.
  10. Add two cans of diced tomatoes on top, but do NOT stir. This helps prevent burning.
  11. Add water, but do not stir.
  12. Replace lid and set vent to Sealing.
  13. Set pot to Manual High Pressure for 30 min, or press Soup preset. If you are not using lentils, set the pot to 10 minutes instead.
  14. When timer goes off, use a quick release for pressure.
  15. Stir well, and serve.
  16. Enjoy!
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January 2, 2018by Jaime Fox
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Good Eats

Modern Day Fox Butternut Squash Breakfast Porridge (Vegan – Grain-free)

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Y’all. I ate squash for breakfast. Who am I? What have I become? Enlightened, that’s what.

If you’ve been following me, you know that I have cut grains from my diet and stuck to a Paleo(ish) meal plan for the last few months. I do this on and off throughout the year. The main reason is due to my husband’s struggle with Ulcerative Colitis. When we adapt his nutrition plan, mine follows suite. We are not strict text-book Paleo. We eat cheese and yogurt very frequently. And lots of meat and eggs.

And I can’t take it anymore. Not only am I sick of eating meat, I’m also sick of handling it. I noticed within the last year that it was really starting to gross me out to handle meat, especially chicken. By the time we sat down to eat, I would sometimes lose my appetite.

Recently, my friend started experimenting with Whole Food Plant Based nutrition and really peaked my interest. The recipes she was posting were very intriguing and made eating vegetables look a lot more palatable for this non-loving veggie girl. So, we are doing an experiment here at our house to see how the husband does with cutting back on meat. I prepped a week of vegan dinners using a free meal plan from Clean Food Dirty Girl. We are also incorporating SOME whole grains, and eating legumes and beans. My thinking is that although the simplicity of Paleo has been good for him in that he eats the same things daily, he surely can’t be benefitting from trying to digest (and eliminate) all that meat. It’s probably just sitting in his gut in massive quantities.

So, let’s see how this goes! And, let’s eat squash for breakfast!

 


Print Recipe
Modern Day Fox Butternut Squash Breakfast Porridge (Vegan - Grain-free)
A great alternative to traditional oatmeal if you are cutting grains and seeking ways to get more plant-based meals into your diet. This is filling and healthy, and a great way to start your day!
Course Breakfast
Servings
servings
Ingredients
  • 1 cup Raw Nuts almonds, walnuts, pecans, cashew
  • 2 cups Butternut Squash peeled and cubed
  • 2 Apples peeled, cored and chopped
  • 1 Date soaked, pitted and chopped (optional)
  • 1 tsp Cinnamon ground
  • 2 TBSP Coconut Sugar or maple syrup or brown sugar
  • 1 cup Coconut Milk canned (shake well before opening)
  • 1/4 cup Almond Milk or any non-dairy milk
  • Pinch Salt
Course Breakfast
Servings
servings
Ingredients
  • 1 cup Raw Nuts almonds, walnuts, pecans, cashew
  • 2 cups Butternut Squash peeled and cubed
  • 2 Apples peeled, cored and chopped
  • 1 Date soaked, pitted and chopped (optional)
  • 1 tsp Cinnamon ground
  • 2 TBSP Coconut Sugar or maple syrup or brown sugar
  • 1 cup Coconut Milk canned (shake well before opening)
  • 1/4 cup Almond Milk or any non-dairy milk
  • Pinch Salt
Instructions
  1. Soak one cup raw nuts overnight.
  2. Peel, chop and cube two cups butternut squash and two small apples. *TIP* If you microwave your squash before peeling for about 4 minutes, you will save yourself a lot of blisters and curse words!
  3. If you plan to use a date, drop it in hot water for ten minutes while you complete the next steps.
  4. Drain your soaked nuts and rinse them. Add to high powered blended and create a grainy nut flour.
  5. Add squash, apples and nut flour to inner liner pot.
  6. Add one tsp cinnamon.
  7. Add two TBSP coconut sugar. Maple syrup works as a sub or brown sugar if you aren’t concerned about highly processed sugar.
  8. Drain, pit and chop the date and add it to the pot. Raisins work too!
  9. Add one cup canned coconut milk (shake can well before opening).
  10. Add 1/4 cup almond milk.
  11. Add a pinch of salt.
  12. Stir well and put pot into IP.
  13. Replace lid and set valve to sealing.
  14. Set pot for 20 min high pressure and use a quick release.
  15. Remove lid and stir, breaking up chunks of squash and apples until the consistency is more like oatmeal.
  16. Serve in a bowl and add desired topping like coconut, raisins or nuts.
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December 11, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Red Lentil Stew

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Never have I cooked a lentil until this past weekend. I did it in my Instant Pot of course! In my quest to find some more plant based recipes, I was watching a bunch of videos and reading recipes about Lentil Chili. But, listen folks. I am SO sick of Mexican dishes. It seems like every whole 30 or healthy recipe is seasoned with cumin and chili powder. I need a break from that. I threw caution to the wind and just winged this recipe.

It turned out so tasty! Lentils, though – they kind of look like mush so prepare yourself. And, they overcook quickly. I saw some recipes online that had red lentils cooking for like 20 minutes! I imagine they would completely dissolve. I chose a cooking time in my Instant Pot that left them just slightly firm. Try not to forget to do the quick release as you want these to stop cooking quickly.

There are so many different ways you can eat these through the week. Eat them as a stew. Scoop them over some fresh steamed broccoli or over a baked potato for a carb-heavy meal. Put them as a side with your favorite meat. It is such a hearty dish that it will keep great through the week after you meal prep.

The big question I am anticipating:

I hate coconut. Can I sub the oil and coconut milk? Yes. Use olive oil or avocado oil instead of coconut oil. If you are subbing the canned coconut milk, use heavy cream. However, and this is important, add the heavy cream AFTER cooking is complete. Dairy products can sometimes curdle. These substitutions obviously change the overall flavor of this recipe, but it should still be tasty!

Check out a video on this prep here:

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Red Lentil Stew
This rich, hearty stew will warm you up on a cold winter's day! There is nothing better than filling your tummy with something so healthy and delicious.
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Instructions
  1. Set pot to Saute
  2. Heat oil in pot.
  3. Add in onions and garlic. Saute for 3-4 minutes.
  4. Add in tomatoes and stir.
  5. Turn off pot.
  6. Rinse lentils well in a mesh colander.
  7. Add all remaining ingredients.
  8. Stir well.
  9. Set pot to 6 min HP. When timer goes off, use quick release to release steam. Make sure to release steam immediately as lentils overcook quickly.
  10. Remove lid and stir well.
  11. Taste and add more salt, if needed.
  12. Serve and enjoy!
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December 5, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Kid Friendly Pork Carnitas

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I love cooking pork in my Instant Pot. Pork happens to be my favorite meat, and I make it for my family regularly! The Instant Pot has made it a much faster process. Pork Carnitas is my favorite way to prepare the meat, but often the recipes are a bit too spicy for my little guys. Because of this, I decided to throw together my own version and share it with you. Feel free to spice it up with extra cumin, chili powder, and even some habanero peppers if that is your jam!

Remember that the cut of meat is very important depending on what results you want get from your pork. In my video below, I chose a slightly leaner cut of meat with a pork tenderloin. But, a pork shoulder roast has much more fat and makes for a more tender dish. I’m trying to watch my weight a bit right now due to the holiday temptations in every direction, so I opted for a cut less fatty. I don’t recommend trimming the fat on a pork tenderloin. You need the fat to keep the meat nice and tender!

Check out a video of this prep here:

I hope your family enjoys this dish!

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Kid Friendly Pork Carnitas
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2-4 lb Pork Roast Shoulder Roast or Pork Tenderloin recommended
  • 2 TBSP minced garlic
  • 1 TBSP Lime Juice
  • 1 TBSP Maple Syrup
  • 1 TBSP Coconut Aminos or low sodium soy sauce
  • 1/2 TBSP Cumin
  • 1/2 TBSP Salt (or more, if you prefer)
  • Dash pepper (season to preference)
  • Juice Orange, fresh one large or two small (2 TBSP bottled orange juice works too)
  • 1/2 cup broth chicken or beef preferred
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 2-4 lb Pork Roast Shoulder Roast or Pork Tenderloin recommended
  • 2 TBSP minced garlic
  • 1 TBSP Lime Juice
  • 1 TBSP Maple Syrup
  • 1 TBSP Coconut Aminos or low sodium soy sauce
  • 1/2 TBSP Cumin
  • 1/2 TBSP Salt (or more, if you prefer)
  • Dash pepper (season to preference)
  • Juice Orange, fresh one large or two small (2 TBSP bottled orange juice works too)
  • 1/2 cup broth chicken or beef preferred
Instructions
  1. Add all ingredients to the liner pot of Instant Pot. Spread seasonings across cut of meat.
  2. Set pot to 90 minutes High Pressure. Allow pressure to release naturally.
  3. Preheat over to broiler setting.
  4. Transfer meat and broth to a large baking dish.
  5. Broil meat for 4-5 minutes. Flip meat in dish and broil another few minutes. Watch closely so your meat doesn’t burn. You just want to get the edges crispy.
  6. Serve, and enjoy!
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December 3, 2017by Jaime Fox
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Good Eats

Modern Day Fox Roasted Winter Vegetable Medley


Roasted WinterVegetable Medley

 

Vegetables. I’m trying to eat them. Trying hard. And, I’m going to take you on the journey with me.

I already knew that I could successfully cook a beet. I did it in my Instant Pot and actually enjoyed it. If you didn’t see that recipe, check it out here. My neighbor, Sharon, gave me a butternut squash that had been sitting in my window seal begging to be eaten. I had apples in the fridge. I also happened to have a fennel. Why? I don’t know. I just bought one without really knowing what I would do with it. I figured if I tossed all those things with maple syrup and a little oil, then I would have something pretty special. I was right!

My kids wouldn’t touch this dish with a ten foot pole (shocking), but my husband and I thoroughly enjoyed it with savory pork chops and a kale salad. The next day I had them for lunch over sautéed zucchini. They taste good hot or cold!

This dish tastes great, and it looks gorgeous on the table with the rich, beautiful holiday colors. If you are looking for a healthy dish to serve at your next dinner party, this would be a show-stopper. Enjoy!

 

Print Recipe
Modern Day Fox Roasted Winter Vegetable Medley
This gorgeous medley of winter vegetables is not only healthy and delicious, but also lovely to present on your holiday table! Serve warm with pork tenderloin, or cold over a bed of arugula!
Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
  • 2-3 lb Butternut Squash peeled and cubed
  • 1 Apple (large or 2 small) cubed (Fuji or Honeycrisp are good options)
  • 2 bulbs Fennel sliced (remove ends and outer leaves)
  • 3 Red Beets peeled and cubed
  • 2 TBSP olive oil or avocado oil
  • 2 TBSP Maple Syrup
  • 1/2 tsp sea salt plus a dash
  • 1/4 tsp pepper plus a dash
  • 2 TBSP Pecan Pieces optional
Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
  • 2-3 lb Butternut Squash peeled and cubed
  • 1 Apple (large or 2 small) cubed (Fuji or Honeycrisp are good options)
  • 2 bulbs Fennel sliced (remove ends and outer leaves)
  • 3 Red Beets peeled and cubed
  • 2 TBSP olive oil or avocado oil
  • 2 TBSP Maple Syrup
  • 1/2 tsp sea salt plus a dash
  • 1/4 tsp pepper plus a dash
  • 2 TBSP Pecan Pieces optional
Instructions
  1. Preheat over to 400 degrees.
  2. Peel and cube squash. You may want to microwave the whole squash for 3 minutes before peeling. It makes it so much easier!
  3. Peel, core, and cube apple.
  4. Remove outer leaves and trim ends off fennel. Cut in half length wise, and then slice. Soak in water for a few minutes to remove any dirt. Drain.
  5. Peel and cube beets.
  6. Add squash, apple and fennel to large roasting pot. Toss in 1.5 TBSP olive oil, 1.5 TBSP maple syrup, salt and pepper.
  7. In a separate bowl, toss the beets with another 1/2 TBSP olive oil and 1/2 TSP maple syrup and a dash of salt and pepper.
  8. Carefully add them to the roasting dish by placing them on top of the other veggies. You don’t want to stir them in as the color will bleed. That’s going to happen anyway, but this helps cut back a little on the color bleed.
  9. Sprinkle pecans over mixture.
  10. Roast in oven for one hour.
  11. Carefully stir halfway through.
  12. Serve, and enjoy! These are also delicious served cold over arugula.
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November 30, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Thai Soup

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My best friend, Chad, was dealt an unexpected blow this year. Out of the blue, he was diagnosed with Stage 4 Neuroendocrine Cancer and Type 2 Diabetes. To say we were shocked by this news is the understatement of the year! Chad and I have been singing partners for over 12 years, and he is like a brother to me.

Chad is handling this turn of events like a champion. It SUCKS, and there is no question about that. But, Chad has dedicated himself to trying to inspire others not to give up the fight. Touching others keeps his fight alive! As part of being a service to others, Chad asked if he could join me in some of my cooking videos to make some diabetic friendly recipes. He is hoping he can help inspire others to heal themselves with healthy eating as he does the same for himself.

Since he used to work on a Thai food truck, Chad and I decided to whip together an easy and flavorful Instant Pot Thai Soup! Check out our video here, and the recipe below!

By the way, if you are interested in helping Chad with his medical expenses, all of the proceeds of our band, The Desert Okies’ new CD go to support him. Check it out at www.desertokies.com!

This post may contain affiliate links for products I use and love. When you use these links to make purchases, you help keep Modern Day Fox alive! Thank you!

Print Recipe
Modern Day Fox Instant Pot Thai Soup
A diabetic-friendly and Paleo hearty soup! The peanut butter gives this soup a rich, creamy flavor.
Servings
servings
Ingredients
  • 1 TBSP Sesame Oil
  • 1 lb Ground Turkey or Ground Chicken
  • 1 TBSP minced garlic
  • 2 cups Cabbage sliced
  • 1 Red Bell Pepper julienned
  • 6 oz Mushrooms sliced
  • 1 Box Chicken broth (4 cups)
  • 2 cups Water
  • 1/4 cup Coconut Aminos or low sodium soy sauce
  • 2 TBSP Rice Vinegar
  • 1/4 cup Natural Peanut Butter
  • Dash Salt season to taste
  • Dash pepper season to taste
Servings
servings
Ingredients
  • 1 TBSP Sesame Oil
  • 1 lb Ground Turkey or Ground Chicken
  • 1 TBSP minced garlic
  • 2 cups Cabbage sliced
  • 1 Red Bell Pepper julienned
  • 6 oz Mushrooms sliced
  • 1 Box Chicken broth (4 cups)
  • 2 cups Water
  • 1/4 cup Coconut Aminos or low sodium soy sauce
  • 2 TBSP Rice Vinegar
  • 1/4 cup Natural Peanut Butter
  • Dash Salt season to taste
  • Dash pepper season to taste
Instructions
  1. Set pot to Saute. Add one TBSP sesame oil to heating pot.
  2. Add ground turkey and garlic. Brown meat.
  3. Turn pot off.
  4. Add all remaining ingredients to pot and stir well to combine.
  5. Set pot to 15 min HP. When timer goes off, use a quick release. (Natural release is also fine.)
  6. Serve, and enjoy!
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November 28, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Maple Spiced Sweet Potatoes


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In my fitness groups, we have been talking about what a critical time of year this is to stay dedicated to our health and fitness goals. This is when most people throw in the towel and start talking about “Jan 1st” as the magical date to make big changes. I say, why not right now? Just because you make good decisions for your health during the holidays doesn’t mean that you can’t indulge a little too! How about making sure you get in that 30 minutes of exercise each day as a non-negotiable? How about making a plan of action for how you will approach holidays meal. Will you fill your dinner plate with meat and vegetables and skip the bread basket, but indulge on a piece of pecan pie? Or would you rather fill up on rich mashed potatoes and gravy and let the kids enjoy the chocolate brownies? Or, are you going to eat all the food, but make sure that you are back on track the very next day? Make a conscious decision about how you are going to approach these things, and you are bound to feel less guilt-ridden anxiety and make better decisions for yourself.

All that said, why not be the person who brings a dish to the holiday table that doesn’t use refined sugar and a 1/2 lb of butter? If you are looking for ideas, I have a great one for you! Try this super-simple Maple Spiced Sweet Potato dish that you can throw together in roughly 15 minutes in your Instant Pot! Not everything has to be baked with brown sugar and butter to taste amazing. You might be surprised to find that some real maple syrup and unrefined coconut oil adds flavor while also letting you actually taste the natural flavor of the sweet potato. Of course you can sugar up this recipe as much you would like, but this version skips the guilt while serving up all the goodness! Your body will thank you!

Here is a video showing how it’s done. Don’t forget to subscribe to my youtube channel! And, if you are interested in joining my fitness accountability group, send me an email to moderndayfox@gmail.com!

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Maple Spiced Sweet Potatoes
Perfect for your holiday feast, try this healthy sweet potato dish as a change from the traditional high calorie sweet potato casserole. This recipe takes roughly 20 minutes start to finish, and uses no refined sugar!
Course Side Dish
Prep Time 5 min
Cook Time 8 min
Passive Time 8 min (time to pressure and release)
Servings
servings
Ingredients
  • 5-6 medium sweet potatoes
  • 1/4 cup Water
  • 1/4 cup Coconut Oil melted
  • 1/4 cup Maple Syrup
  • 1/4 tsp All-spice or cinnamon and nutmeg
  • 1 TBSP honey (optional for drizzling)
  • 1/4 cup Pecans chopped (optional for garnish)
Course Side Dish
Prep Time 5 min
Cook Time 8 min
Passive Time 8 min (time to pressure and release)
Servings
servings
Ingredients
  • 5-6 medium sweet potatoes
  • 1/4 cup Water
  • 1/4 cup Coconut Oil melted
  • 1/4 cup Maple Syrup
  • 1/4 tsp All-spice or cinnamon and nutmeg
  • 1 TBSP honey (optional for drizzling)
  • 1/4 cup Pecans chopped (optional for garnish)
Instructions
  1. Peel and slice potatoes coarsely. Slice in half again, or to your desired cut.
  2. Place potatoes into liner pot with 1/4 cup water.
  3. Add melted coconut oil, All-spice (or cinnamon and nutmeg), salt, and maple syrup.
  4. Stir well to coat sweet potatoes.
  5. Place lid on Instant Pot and turn valve to Sealing.
  6. Set pot to 8 minutes, manual high pressure. If you prefer a firmer potato, you may opt to cook for 6 or 7 minutes instead. Use a quick release when timer goes off.
  7. Stir potatoes carefully as not to break them apart too much.
  8. Pour into serving dish.
  9. Drizzle with additional maple syrup or honey, if desired.
  10. Garnish with chopped pecans, if desired.
  11. Enjoy!
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November 19, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Paleo Cranberry Sauce

IMG_3483 2
I’m on a mission to use as my Instant Pot as much as possible in preparing for holiday meals. I have two, after all, and they are just plain fun. I’m also on a mission not to use ANY white sugar or grains in the dishes I prepare for the family. I don’t expect everyone to eat healthy, but I’m going to do my part to offer more nutritious options. And, before you say it, yes, I do know that honey and maple syrup still have a high natural sugar and carb content. This should be considered a Paleo treat. We gotta live a little, right?

Before you tackle making your own cranberry sauce, I need to remind you of something. Cranberries are tart. Like, really, really tart. When you open a can of cranberry sauce and throw it on your Thanksgiving table, it is going to be loaded with refined sugar and have a different flavor than a homemade version. A homemade version like mine uses natural sweeteners like maple syrup and honey, and the natural flavor of the cranberry is a bit more prevalent. I want to remind you of that so you don’t taste it and then freak out on me. When you stop using white sugar in your cooking, it’s crazy how different food starts to taste. It seems like there is so much sugar in everything that it’s all we end up wanting to taste. After cutting it out for the last couple months, I’m finding my taste buds are changing and I’m enjoying the actual taste of the food I’m preparing.

If you do find the tartness to be too over-the-top, I included ways to tone it down. An additional tablespoon of honey or maple syrup, or some additional orange juice can really help. I will say that I made this for my son’s Thanksgiving program and I left with an empty bowl. So, that’s a good sign!

Here is a video to show you how I did it!


Print Recipe
Modern Day Fox Instant Pot Paleo Cranberry Sauce
This is a tangy and delicious Paleo-friendly Cranberry Sauce to serve at your next holiday feast, or anytime of year! Makes about 6 servings 1/4 cup each. Double it for a crowd!
Course Side Dish
Servings
servings
Ingredients
  • 8 oz Cranberries fresh
  • 1 Honeycrisp Apple
  • 1 Orange for zest and juice
  • 1/4 cup Maple Syrup plus 1 TBSP (optional)
  • 1/4 cup Honey
  • Dash Salt
  • 1/4 tsp All-spice Cinnamon can be subbed.
Course Side Dish
Servings
servings
Ingredients
  • 8 oz Cranberries fresh
  • 1 Honeycrisp Apple
  • 1 Orange for zest and juice
  • 1/4 cup Maple Syrup plus 1 TBSP (optional)
  • 1/4 cup Honey
  • Dash Salt
  • 1/4 tsp All-spice Cinnamon can be subbed.
Instructions
  1. Wash cranberries and pour into Instant Pot liner pot.
  2. Add diced Honeycrisp apple.
  3. Add maple syrup.
  4. Zest orange peel, roughly 1-2 tsp of zest.
  5. Squeeze juice from orange over cranberries and apples.
  6. Stir well.
  7. Place lid on Instant Pot and turn vent to Sealing. Set pot to 2 min high pressure, and allow pressure to release for 5 minutes before releasing the remaining pressure.
  8. Stir to break up cranberries and fruit a bit.
  9. Transfer into blender.
  10. Add honey, dash of salt, and All-Spice seasoning.
  11. Pulse to blend to desired texture.
  12. Taste to determine if additional sweetner is needed to tone down tartness. Add one tablespoon of maple syrup and pulse. You can also tone down tartness by adding additional orange juice or honey.
  13. Serve along side a savory cut of meat, and enjoy!
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November 16, 2017by Jaime Fox
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Good Eats

Roasted Butternut Squash with Spinach and Sausage

IMG_3401

I stumbled across a really tasty looking recipes on the Wegman’s website for Roasted Butternut Squash with Baby Spinach and Cranberries. This looked like the perfect side dish for fall or for the Thanksgiving table, but I felt like it could also be turned into a delicious one pan dinner.

These day I’m loving nitrate-free Apple Chicken Sausage. It’s one of the meats that my husband (who has UC) can handle in small doses. I love slicing the sausage and throwing it on top of roasting vegetables. Food prep doesn’t get easier than that. When I saw the Wegman’s recipe, I knew the Apple Sausage would compliment this dish perfectly, and walnuts would take it over the top. I was right! We loved this fall-inspired dish!

Here’s a bonus tip – While you can certainly buy butternut squash that is peel and cubed already, it’s cheaper to buy a whole squash. Microwave your squash for three minutes and then it will be so much easier to cut and peel. I use a peeler and it was easy, peasy!

xo Jaime

Print Recipe
Roasted Butternut Squash with Spinach and Sausage
This one pan dinner was inspired by a recipe posted by Wegman's. See the link in my post. I bulked up the dish with some natural apple chicken sausage and walnuts, making it an easy fall-inspired meal!
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Butternut Squash peeled and cubed
  • 1 Sweet Onion
  • 2 TBSP olive oil
  • Salt and Pepper to taste
  • 8 oz package Apple Chicken Sausage
  • 16 oz Baby Spinach
  • 1/2 cup Dried Cranberries
  • 1/2 cup Walnuts
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 2 lb Butternut Squash peeled and cubed
  • 1 Sweet Onion
  • 2 TBSP olive oil
  • Salt and Pepper to taste
  • 8 oz package Apple Chicken Sausage
  • 16 oz Baby Spinach
  • 1/2 cup Dried Cranberries
  • 1/2 cup Walnuts
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and cube butternut squash.
  3. Thinly slice onion.
  4. Toss in olive oil.
  5. Sprinkle generously with salt and pepper.
  6. Roast in oven for 40 minutes.
  7. Slice sausage and add to roasting vegetables for the last 15 minutes of roasting.
  8. When vegetables and sausage are finished roasting, place into large bowl.
  9. Toss with spinach, cranberries, and walnuts.
  10. Serve end enjoy!
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November 12, 2017by 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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