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Get Inspired
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Jaime Fox Music
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Good Eats

Modern Day Fox Grain-Free Air Fryer Meatballs

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We ate dinner tonight by candle light! Thankfully for me, I zipped through dinner prep in less than 15 minutes using my Power XL Air Fryer and had everything done just as the power went out for the next 30 minutes. My kids thought it was pretty cool to have dinner in the dark. I was just thankful that my meatballs were not interrupted halfway through cooking. It would have been a real shame if those bad boys would have been ruined.

Since my husband went grain-free, I have found making meatballs without a binding ingredient such as bread crumbs or oats is pretty tricky. Too many times my meatballs ended up dissolving into mush and it was very frustrating. While surfing the web, I stumbled upon an idea for an unusual grain-free ingredient in meatballs and knew I had to give a shot. The magic ingredient? Potato chips! That’s right. Finely crushed potato chips is the perfect substitute for bread crumbs. It created a perfect texture and held the meatballs together extremely well. Now, I admit, I used Lay’s Potato Chips. Maybe not the healthiest choice. You can get organic potato chips, and I’ve seen recipes that use Sweet Potato chips or even beet chips.

The other key to making perfect meatballs is using a “meatballer!” A what?? I know, I know. I’d never heard of such a thing either, but a friend told me about hers and I had to buy one. Take a look at the one I got here. I was able to portion out my meatballs evenly because of this neat little tool.

I can already think of three questions that are going to come up, so I’ll just address them now.

#1 I don’t have an air fryer. Can I bake these? Well, hello! Of course you can. I would try baking them at 375 degrees for 20-25 min until they reach 165 internal temperature.

#2 Can I leave out the parmesan cheese? Sure! It won’t be exactly the same texture and taste, but it will still work.

#3 Can I use flavored chips? I haven’t tried this yet, but I think it would totally work. I want to try using barbecue chips and simmering them in BBQ sauce. My only thought about using flavored chips is to make sure the other seasonings will work with the flavor of your chips. The Italian season, for example, might need to be swapped for a seasoning that compliments your chips.

#4 Can I freeze these meatballs? You sure can. I have not tried cooking them from frozen in the air fryer, but I saw in some other meatball recipes that you would keep the cooking time the same as if they were fresh. Again, I haven’t tried it yet.

Happy meat-ballin’!

xo Jaime

This post contains affiliate links which help support the life of this blog. All opinions are my own and these are products I’ve actually purchase and recommend. When you use my links to purchase, you directly support Modern Day Fox!

Print Recipe
Modern Day Fox Grain-Free Air Fryer Meatballs
A surprising ingredient helps bind these meatballs perfectly, and creates a great texture! You won't even miss the grains usually used in meatball recipes. Try them served over zoodles!
Course Main Dish
Prep Time 5 min
Cook Time 12 min
Servings
meatballs
Ingredients
  • 1 lb Ground Turkey
  • 1/2 cup finely crushed potato chips
  • 1/2 cup Parmesan shredded
  • 1 Egg
  • 2 TBSP Parsley finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp pepper
Course Main Dish
Prep Time 5 min
Cook Time 12 min
Servings
meatballs
Ingredients
  • 1 lb Ground Turkey
  • 1/2 cup finely crushed potato chips
  • 1/2 cup Parmesan shredded
  • 1 Egg
  • 2 TBSP Parsley finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp pepper
Instructions
  1. Mix all ingredients in a large bowl until thoroughly combined.
  2. Lightly grease air fryer basket with oil to help prevent sticking.
  3. Use 1.25 inch meatballer or scoop to form 12 equally portioned meatballs.
  4. Place meatballs into air fryer basket.
  5. Push in basket and set fryer to 390 degrees for 12 min. Use spatula to gently lift and roll meatballs halfway through cooking. (Cooking times may vary depending on your air fryer. I’m using a Power XL Air Fryer and 12 minutes cooked my meatballs thoroughly.)
  6. Remove from basket and serve!
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November 10, 2017by Jaime Fox
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Get Fit, Good Eats

Quick and Easy Instant Pot Italian Meal Prep {Grain-free}

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Meal prep can be overwhelming, but it doesn’t have to be! Instant Pot to the rescue!

I’ve been experimenting with cooking spaghetti squash in the Instant Pot. It is admittedly a bit of a different texture than when baked in the oven as it is cooked with moisture in the Instant Pot rather than dry heat. But, it gets done SO much faster and I like that. I love how spaghetti squash is so porous and takes on flavors so easily. I recently had a meal from my favorite meal service, Paleo Works, that combined spaghetti squash, chicken and tomato bruschetta. I decided to try to do a quick copycat recipe using my Instant Pot. While mine is admittedly a hack in comparison to that chef’s creation, I think I threw together a tasty meal. You can certainly make your own homemade bruschetta, but I use a jarred grocery store kind in this recipe in order to save time.

I also have been exploring warm potato salads. Have you ever had a Hot German Potato Salad where the potatoes are slightly over cooked and starting to fall apart? The potatoes begin to fall apart as you stir in the dressing and it creates a thick sauce. It is so good! It occurred to me that I could create an Italian version of Hot Potato Salad using jarred basil pesto and red potatoes. I also threw in some green beans for a veggie kick, and chicken for added protein. Best of all, I could cook it all in the Instant Pot at once!

I made four of each of these meals for a total of EIGHT meals all at the same time in roughly 45 minutes. While the squash was cooking, I prepped the chicken, green beans, and potatoes. When the squash finished, I removed it and washed my pot. I then added the chicken, potatoes and green beans to the pot to cook on high pressure for 8 minutes. I scraped out the spaghetti squash and mixed in some tomato bruschetta. I portioned it out in four containers. When the pot timer went off, I released the steam and removed half of the chicken and evenly distributed over each of the servings of squash. I added a heaping spoonful of bruschetta on top of the chicken, and BAM! Four meals were done.  Next I scooped out the potato mixture and put it in a bowl. I thinned out some jarred basil pesto with olive oil and then gently tossed the potato mixture with the pesto until it was coated evenly. I divided it into four servings, and BAM! Four more meals done!

A couple notes: I tried the hot potato salad using frozen chicken. I cooked it for 13 minutes. It was good, but the potatoes were extremely soft. I think if you are using frozen chicken, then you should cook the potatoes and green beans separately for 8 minutes. Cook the frozen chicken for 13 minutes. Then, combine. Also, if you don’t like basil pesto, just use melted butter instead. I also made this with cilantro pesto and it was delicious!

This prep is easy, quick, AND healthy. Get yourself an Instant Pot and give it a try!

Interested in the mesh steamer basket shown in my instruction video! Grab it here! Or, try this one that was just released on Amazon!

xo Jaime

The links found in this post are affiliate links that help support the life of this blog. All opinions are my own, and I am not sponsored by any companies at this time. When you use my links to purchase, you help keep Modern Day Fox going!

Print Recipe
Quick and Easy Italian Instant Pot Meal Prep
8 delicious Italian meals in 45 minutes!
Course Main Dish
Servings
servings
Ingredients
  • 1 3 lb (approx) Spaghetti Squash Make sure it will fit in your Instant Pot!
  • 1 cup Water
  • 5 Red Potatoes medium, cubed
  • 2 cup Green Beans fresh, chopped
  • 2 lb Chicken Tenderloin fresh, cubed
  • 1 cup Chicken broth
  • Salt and Pepper Season as desired
  • 1 TBSP Italian seasoning
  • 12 oz Tomato Bruschetta jar
  • 2 TBSP Basil Pesto jar
  • 1 TBSP olive oil
  • Shredded Parmesan Cheese, Walnuts or Pine Nuts For garnish, if desired.
Course Main Dish
Servings
servings
Ingredients
  • 1 3 lb (approx) Spaghetti Squash Make sure it will fit in your Instant Pot!
  • 1 cup Water
  • 5 Red Potatoes medium, cubed
  • 2 cup Green Beans fresh, chopped
  • 2 lb Chicken Tenderloin fresh, cubed
  • 1 cup Chicken broth
  • Salt and Pepper Season as desired
  • 1 TBSP Italian seasoning
  • 12 oz Tomato Bruschetta jar
  • 2 TBSP Basil Pesto jar
  • 1 TBSP olive oil
  • Shredded Parmesan Cheese, Walnuts or Pine Nuts For garnish, if desired.
Instructions
  1. Slice spaghetti squash in half, lengthwise. Spoon out seeds and strings. Place halves in steamer basket and into liner pot. Add one cup water.
  2. Set pot to manual high pressure for 4 minutes and allow 5 min natural release. If you like firmer strands of spaghetti squash, you may opt to do 3 minutes instead.
  3. While squash is cooking, cube red potatoes. Trim ends from fresh green beans and cut into thirds. Cube raw chicken and season with salt, pepper and Italian seasoning. You may choose to add additional seasonings of your choice. I typically add a garlic seasoning from Sprouts that I like.
  4. When Instant Pot timer goes off and steam has released for five minutes, turn the valve to release remaining steam. Use an oven mit to remove squash from pot. Allow to cool.
  5. Wash your liner pot.
  6. Add potatoes, green beans and chicken (in that order) into pot. Add one cup broth.
  7. Replace lid on pot, turn valve to sealing, and reset to 8 minutes high pressure.
  8. While the chicken and potatoes are cooking, use a fork to scrape spaghetti squash out of its skin. Transfer strands to a large bowl.
  9. Stir in 6 oz (half the jar) of Tomato Bruschetta. Portion out squash into four meal prep containers.
  10. When timer goes off in Instant Pot, use a quick release for the steam.
  11. Use a large spoon to scoop out half of the chicken chunks and evenly portion in each container on top of the squash.
  12. Spoon remaining Tomato Bruschetta evenly across all four containers over the chicken chunks.
  13. Garnish with shredded parmesan cheese, if desired.
  14. Carefully use a slotted spoon to scoop the remaining chicken, potatoes, and green beans out of the pot. Potatoes will be very soft so handle with care. Discard broth that remains in the pot.
  15. Combine pesto and olive oil in a small bowl to thin it out a bit.
  16. Spread pesto over chicken and potato mixture, and carefully toss to coat evenly.
  17. Distribute to four meal prep containers.
  18. Garnish with shredded parmesan cheese and walnuts or pine nuts, if desired.
  19. Enjoy!
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November 4, 2017by Jaime Fox
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Good Eats

A Lighter Copycat Starbuck Egg Bites Recipe

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Copycat Starbucks Egg Bites are ALL the rage in the Instant Pot Community? Why? Because they are SO good, and the Starbucks ones ain’t cheap. These are permanently replacing oven baked egg muffins. They don’t hold a candle to the texture and deliciousness of these!

There are recipes all over the web, but I was most inspired by this one at Foodie and Wine blog. I am watching my fat calories these days so I lightened up her recipe, and also increased the serving size to six. I only have a six quart Instant Pot and my ramekins were a bit over-sized so I had to cook in two batches. No big deal to me, I had plenty of other prep to do while these cooked! If you use pint size mason jars or 6 oz ramekins, you may be able to cook in one batch. Many people also recommend these Silicone Baby Food Molds as an alternative. I don’t have these but I have friends who certify that they work.

Feel free to embellish on the recipe. Use ham or sausage instead of bacon, or all three! Add spinach or herbs. Use feta or goat cheese. Make this recipe your own. That’s what I did!

I hope you enjoy! Here’s a video showing the process:

Print Recipe
A Lighter Copycat Starbuck Egg Bites Recipe
Prep Time 10 min
Cook Time 12 min
Passive Time 13 min (time to pressure and release)
Servings
servings
Ingredients
  • 6 slices bacon cooked crisp
  • 6 eggs
  • 1 cup cheese shredded
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup half and half
  • Dash Salt
Prep Time 10 min
Cook Time 12 min
Passive Time 13 min (time to pressure and release)
Servings
servings
Ingredients
  • 6 slices bacon cooked crisp
  • 6 eggs
  • 1 cup cheese shredded
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup half and half
  • Dash Salt
Instructions
  1. Cook bacon until crispy.
  2. Grease well six ramekins (recommend 6 ounce) or pint size mason jars.
  3. Crumble bacon, and add to bottom of ramekins or jars.
  4. Add all remaining ingredients to blender.
  5. Blend for 15-20 seconds until smooth.
  6. Even distribute egg mixture across all ramekins or jars.
  7. Cover each ramekin or jar loosely with foil.
  8. Add one cup water to liner pot.
  9. Place trivet in pot, and stack ramekins or jars into pot. If they do not all fit, cook in two batches.
  10. Set pot Manual High Pressure for 12 minutes and allow steam to release naturally.
  11. Using a mit to remove jars from pot and let cool for a few minutes.
  12. If you've greased your jars well, they should slide right out onto your plate.
  13. Garnish with cilantro or parsley, if desired. Enjoy!
  14. These will keep in the fridge for 4-5 days. Freezing is not recommended.
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October 22, 2017by Jaime Fox
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Good Eats

Modern Day Fox Easy Instant Pot Yellow Rice


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I love rice. I think it constituted about 90% of my diet in college. The other 10% was Fruity Pebbles. Lately, I have been craving that Yellow Rice that you get in the grocery store. You know, the kind that is like 65 cents, full of sodium, and looks like this…

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But, I’m not in college anymore. So, I care about things like my blood pressure.

During a recent vacation, my friend whipped up her version of Yellow Rice in her Instant Pot and I was intrigued. I took her recipe home and tweaked it out to fit my taste preferences. I thought you might enjoy it too! This recipe is very, very basic and can be enhanced with additional seasonings like onion power or curry. You can also opt to toast your basmati rice in the oil before adding the other ingredients. Go crazy and throw in some diced onions sautéed in the oil too! Or, be lazy like me and follow the easy recipe below.

If you are a visual person, here is a how-to video complete with Paw Patrol in the background. Yay!

Enjoy!
xo Jaime

This post contains affiliate links that help support this blog. All opinions are my own. When you use my links to purchase products I recommend, you help keep Modern Day Fox going!

Print Recipe
Modern Day Fox Easy Instant Pot Yellow Rice
Quick and easy yellow rice! Perfect for your weekly meal prep, or to throw together on a busy week night.
Course Side Dish
Servings
Ingredients
  • 2.5 cups Basmati Rice rinsed and drained
  • 3 cups chicken or vegetable broth
  • 2 TBSP Avocado or Olive Oil
  • 2 Bay Leaves
  • 2 tsp tumeric
  • 2 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 2 pinches Celery Seed
Course Side Dish
Servings
Ingredients
  • 2.5 cups Basmati Rice rinsed and drained
  • 3 cups chicken or vegetable broth
  • 2 TBSP Avocado or Olive Oil
  • 2 Bay Leaves
  • 2 tsp tumeric
  • 2 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 2 pinches Celery Seed
Instructions
  1. Rinse and drain basmati rice.
  2. Pour all ingredients into pot.
  3. Stir well.
  4. Set pot to Manual high Pressure for 6 minutes. Set valve to Sealing.
  5. Allow pressure to release naturally.
  6. When knob drops, remove lid and stir well.
  7. Taste and add additional salt, if desired.
  8. Serve, and enjoy!
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October 8, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Curried Carrot Soup

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“Carrot soup? That sounds… um, not good.”

That’s what I said when my best friend, Kelley, suggested we throw together an Instant Pot soup for my blog. But, the more I thought about it, the more I liked the idea of disguising a serving of vegetables into a smooth soup. Make it tasty enough and no one in my family would know they were eating a full serving of veggies. Heck, I hardly noticed myself!

Both Kelley and I deal with food intolerances in our households, so we immediately knew we would make it gluten and dairy-free. We strive to create dishes that are easy, and that meet the needs of our loved ones too. Our end result was a rich, almost buttery-tasting soup that was a cinch to throw together. Even my six year old wolfed down a bowl, and that says something – trust me!

We hope you enjoy it too!

Check out the prep video here:

xo Jaime

Note: This post contains affiliate links that directly help support the life of this blog. When you use my links for purchase, you help keep Modern Day Fox going! I’m not sponsored by any company, and anything I recommend in this post I have actually purchased myself.

Print Recipe
Modern Day Fox Instant Pot Curried Carrot Soup
A rich and velvety carrot-based soup. Paleo friendly, gluten and dairy-free!
Course Soup
Servings
servings
Ingredients
  • 17 whole cashews soaked in 1/2 cup water for at least 30 minutes
  • 8-10 whole carrots washed and peeled, remove ends
  • 1 1/2 cups chicken or vegetable broth
  • 1 can Coconut Milk full-fat or lite
  • 1 TBSP curry
  • 1 TBSP minced garlic or, 3 smashed cloves
  • 1/2 cup diced onion or, 2 TBSP dried chopped onions
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Cashews for garnish (optional)
  • Cilantro for garnish (optional)
Course Soup
Servings
servings
Ingredients
  • 17 whole cashews soaked in 1/2 cup water for at least 30 minutes
  • 8-10 whole carrots washed and peeled, remove ends
  • 1 1/2 cups chicken or vegetable broth
  • 1 can Coconut Milk full-fat or lite
  • 1 TBSP curry
  • 1 TBSP minced garlic or, 3 smashed cloves
  • 1/2 cup diced onion or, 2 TBSP dried chopped onions
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Cashews for garnish (optional)
  • Cilantro for garnish (optional)
Instructions
  1. Soak cashews in 1/2 cup water for at least 30 minutes.
  2. Chop carrots in half.
  3. Drain water from cashews after soaking.
  4. Place all ingredients into Instant Pot and stir.
  5. Set pot to 15 minutes Manual High Pressure.
  6. Use a quick release to release pressure when timer goes off.
  7. Allow to cool for a few minutes, and then transfer ingredients into blender.
  8. Puree until smooth.
  9. Pour into serving bowls. Garnish with chopped cashews and cilantro, if desired.
  10. Enjoy!
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October 5, 2017by Jaime Fox
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Good Eats

Ridiculously Easy Instant Pot Chicken Broth

There is something about making my own chicken broth that makes me feel like I’m the next Pioneer Woman. It is a wonderful feeling to take an extra step after cooking a whole chicken in my Instant Pot and make something that will not only save me money, but continue to nourish my family after the chicken meat is gone. Ok,ok. I’ll stop getting sentimental over chicken broth. But, you know what I mean. In this day and age, it feels good to be resourceful instead of always leaning on convenience.

I get asked quite often how to make chicken broth in the Instant Pot so tonight I documented the preparation. My photos are not glamorous. Let’s face it – chicken carcass is not glamorous. Even still, I hope you will find these step by step iPhone photos helpful if you want to take a shot at making your own broth.

Instant Pot Chicken Broth

This recipe yields roughly 13 cups of broth, just over 3L.

Step One: Place chicken carcass into liner pot. Make you’ve removed as much meat and fat as possible from the bones. You will see in this photo that my carcass is sitting in broth. This is the broth that settled at the bottom of the pot while I cooked my whole chicken. No reason to waste that broth! I simply added to it.
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Step Two: Add vegetable trimmings such as celery, carrots, and onion. I added a heavy dash of salt and pepper for my seasonings. You may opt to also add garlic powder or onion powder (or other seasonings) as well. I also like to add a bay leaf. Seasonings are completely optional but add to the flavor of your broth. If you are sensitive to sodium, then by all means leave salt out.

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Step Three: Fill pot with water to 3.5L Mark.

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Step Four: Set Instant Pot to 120 Min High Pressure and turn valve to sealing. You may let the steam release naturally or use a quick release.

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Step Five: The broth will be scalding hot. Allow to cool for a bit before handling your pot.

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Step Six: Place a colander over a large bowl or stock pot inside your sink. It tends to splatter so I like to keep it in the sink to reduce mess.

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Step Seven: Strain broth through colander into large bowl or stock pot.

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Step Eight: I recommend double bagging the carcass and trimmings and tying it tight before discarding. 

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Step Nine: Pour broth into a plastic storage container with a tight seal, or mason jars, and refrigerate. You may also opt to put into smaller containers and freeze for up to 3 months.

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Use this broth for any number of dishes in your Instant Pot. The Instant Pot requires some liquid to come to pressure so I like to keep this broth on hand for that purpose, and I also use it to make wonderful soups like my Better Than Campbell’s Chicken Noodle Soup or my Tortilla Dump Soup!

xo Jaime

This post contains affiliate links that help support the life of this blog! When you purchase items using my links, you directly help me keep this blog alive. All opinions are my own, and I only recommend products I’ve purchased and love.

September 27, 2017by Jaime Fox
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Good Eats

Modern Day Fox Instant Pot Tortilla “Dump” Soup

IMG_1418Wow! This recipe took off fast in the Instant Pot Community! So happy to see so many excited about how EASY using the Instant Pot can be. There is nothing to be scared of, folks! Not only is this soup easy though, it’s also healthy, gluten and grain-free, and fits perfectly with the 21 Day Fix nutrition plan.

A little warning – this soup has some kick. If you are sensitive to spice or have little ones who go crazy with the slightest hint of heat, sub the Rotel for another can of diced tomatoes. You may also consider cutting the chili powder to a half tablespoon and the pepper to a half teaspoon. As for me, I love a lot of flavor in my recipes so I love all the spices.

Check out my video on how to make this soup:

 

 

This post contains affiliate links that help support my blog. When you make purchases using my links, you help me keep it afloat! All opinions are my own and I only recommend products I actually use.

Print Recipe
Modern Day Fox Instant Pot Tortilla "Dump" Soup
Course Soup
Prep Time 5 min
Cook Time 15 min
Passive Time 8 min (time to pressure)
Servings
servings
Ingredients
  • 1 lb fresh chicken breast
  • 1 can black bean drained and rinsed
  • 1 can diced tomatoes
  • 1 can Rotel (Mild) (Rotel is diced tomatoes w green chile peppers
  • 1 TBSP Cumin
  • 1 TBSP Salt
  • 1 TBSP Chili powder reduce to 1/2 TBSP if sensitive to spice
  • 1 teaspoon Black Pepper reduce to 1/2 teaspoon if sensitive to spice
  • 1 TBSP minced garlic heaping
  • 6 cups Chicken broth
Course Soup
Prep Time 5 min
Cook Time 15 min
Passive Time 8 min (time to pressure)
Servings
servings
Ingredients
  • 1 lb fresh chicken breast
  • 1 can black bean drained and rinsed
  • 1 can diced tomatoes
  • 1 can Rotel (Mild) (Rotel is diced tomatoes w green chile peppers
  • 1 TBSP Cumin
  • 1 TBSP Salt
  • 1 TBSP Chili powder reduce to 1/2 TBSP if sensitive to spice
  • 1 teaspoon Black Pepper reduce to 1/2 teaspoon if sensitive to spice
  • 1 TBSP minced garlic heaping
  • 6 cups Chicken broth
Instructions
  1. Dump in all ingredients and stir.
  2. Set pot to manual HP for 15 min. You can either do a quick release or let steam release naturally. I find the chicken is a bit more tender with a natural release.
  3. Remove chicken and shred well.
  4. Return to broth and stir.
  5. Serve with tortilla chips! Or, save the calories and just sprinkle on cilantro, a little cheese, and a slice of avocado!
Recipe Notes

If you use frozen chicken, I would do 20 min HP to be safe (although 15 min has worked for me in the past. I've found it depends on whether I laid my chicken flat to freeze.) Note that if your chicken is frozen in a big ball, it may not cook thoroughly in the center. If you find your chicken is not cooked through, my quick trick is break it apart and set pot to Sauté. Chicken will finish cooking in the boiling broth.

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September 25, 2017by Jaime Fox
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Good Eats, The Good Life

Your Nashville Survival Guide: Where to Go

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About once a week, I get a message in my inbox from yet another friend coming to Nashville and asking me where to go. Don’t get me wrong – I want to help! But, my days of going out on the town have been replaced with soccer games and PTA meetings, so I always immediately freeze up when I’m asked this question. It’s not that I don’t know where to tell people to go, it’s just that my mind is somewhere completely else in this season of my life. So, I figured it was time to bite the bullet and sit down and really compile a great list of suggestions. Nashville has an incredible amount of food, fun and flair. Too much for any single blog post, that’s for sure! This list is for all my friends coming to Nashville, and all my other friends who live here and are always asked the question – “Where should I go while in Nashville?” Please feel free to send your friends this post and save some time!

By all means, please feel free to comment with additional suggestions. This is merely a starting point and I am well aware that I have probably left off your favorite place. Put it in the comments and I’ll update this list periodically!

Love you all, and welcome to our wonderful city!

(Photos by yours truly, Foxfoto)

Are you taco crazy? Nashville’s got you, baby…

Mas Tacos
Bar Taco
Bakersfield Tacos
More of a deli sandwich kind of person? No problem…
Mitchell’s Deli
Big Al’s 
Noshville 
Coco’s Italian Market
Rae’s Gourmet Sandwich Shoppe Downtown joint!
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Don’t miss Southern Cooking at it’s best…
Arnold’s Country Kitchen
Loveless Cafe
Monell’s Family Style and out of this world!
You can’t go wrong with Barbecue in Nashville…
Edley’s BBQ  This is my personal favorite!
Martin’s BBQ
Judge Bean’s BBQ This place is in Brentwood, but awesome BBQ and great people!
Hog heaven BBQ
Jack’s Barbecue  Right there on the Broadway strip!
For some tasty pizza…
Joey’s House of Pizza
312 Pizza
MAFIAoZA’S This is my very favorite!
Five Points Pizza
Soulshine Pizza Factory Live music too!
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Just want a darn good meal? Try one of our many local flavor restaurants…
The Southern Great for breakfast, lunch and dinner!
The Stillery Try the Hot Chicken Pizza!
The Row Great live music and an outdoor patio!
Cochon Butcher Maybe you tried it in NOLA, but we have one too!
Virago Asian Fusion and Sushi that is to die for!
Puckett’s Grocery Fanastic live music, and a great brunch too!
FlipSide Retro Chicken joint
Pinewood Social You won’t find a place like this anywhere else! You can bowl here and enjoy an amazing meal!
Adventurous? Try some famous Nashville’s Hot Chicken…
Bolton’s Spicy Chicken and Fish Even the mild will puff your lips up!
Prince’s Hot Chicken Shack
Hattie B’s The most modern option out of the three!
For a great brunch (or meal anytime of the day)…
Lockland Table
Marche Artisan Foods
Margot Cafe
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Don’t mind waiting in line? Go here for breakfast…
Pancake Pantry
For a fancy night out on the town…
Marsh House
Fin & Pearl 
Etch
Capitol Grille 
All of the M Street Restaurants, especially Kayne Prime, Moto, Saint Anejo, and Whiskey Kitchen
The CatBird Seat $$$$$ and you must make reservations months in advance
The Watermark 
Love a great diner? Try one of these…
Brown’s Diner 
Rotier’s 
Gabby’s 
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Love a great wine bar? Here’s a few you shouldn’t miss… 
Barcelona Wonderful tapas!
City Winery Catch an awesome show there too!
Salt and Vine Very hip with yummy small plates
Pub Grub? Here’s a few:
Broadway Brewhouse Two locations downtown! Try the smokin’ thighs!
The Flying Saucer Draught Emporium Every beer you can think of
Bar Louie
Craving ethnic food? How about one of these…
Siam Cafe
Taj Indian Restaurant 
Athen’s  Great late night spot!
Samurai Sushi Bar
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Craving something sweet? Got you covered…
Jeni’s Ice Cream
Gigi’s Cupcakes
Need a cup of Joe? Here’s a few options:
Steadfast Coffee Germantown minimalist coffeeshop with great food!
Bongo Java This link shows all the shops they own and there are tons of great choices! Fido is lots of fun!
Frothy Monkey
Crema
Have a cocktail with a beautiful view…
Rooftop Bar at Famous Saloon
George Jones Rooftop Bar 
L.A. Jackson (Thompson Hotel)
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How about some great live music?
The Stage
Acme Feed and Seed (also has great rooftop bar)
Legends Corner 
Paradise Park Trailer Resort Go see a fun band and get a late night snack. That tater tots are the BEST!
Robert’s Western World  On Wed-Fri from 6-10, go see the Don Kelley Band- many say they are the Best Honky Tonk and best band on Broadway! Great Bar food too (Fried bologna sandwich and burgers are to die for… especially at 2am!)
Station Inn (You often catch stars sitting in with the band here!)
Tootsies Orchid Lounge  Enjoy the front and back bars and stage! You just gotta go. It’s a Nashville staple.
Blue Bird Café Shhhh… this is a place for listening to world class song-writers. No talking during performances! Better get your ticket fast. The shows sell out!
Grand Ole Opry World Famous Radio Show, but you watch it live on stage!
Ryman  The Mother Church of Country Music
Wild Horse Saloon
The Listening Room Great place to see local entertainment and songwriters. Great menu too!
3rd and Lindsley Go see The Time Jumpers on Monday nights!
Ascend Amphitheater For a bigger venue, check out our new downtown amphitheater!
Get your fill on the history of country music…
Johnny Cash Museum
Country Music Hall of Fame
George Jones Museum 
Some awesome tours are always a great idea while you are in Nashville…
SongBird Tours

Nash Trash Tours

The Redneck Comedy Bus Tour

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Looking for a unique place to stay while you are in town? Try these…

Union Station Hotel – a restored 1900 Neo-Romanesque train depot. Each room or suite is a little different-some sport cowhide headboard; others have local art and big soaking tubs. Live music in barrel-vaulted lobby with original stained glass. (Great to visit just to see the lobby and stained glass)

Hermitage Hotel Historic downtown hotel

Opryland Hotel  It’s worth a walk through if you aren’t staying there. Parking is expensive so park at the mall and walk over!
Thompson Hotel Modern and Trendy, a brand new addition to Nashville’s hotel scene
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Try out these hip little shops while you are in town…

Fanny’s House of Music Cool music shop. Taylor Swift says its her favorite.

White’s Mercantile Modern take on a general store.  Located in 12 South.

 

Love to check out trendy ‘hoods with restaurants and shops? Check these out…

Hillsboro Village, lots of shops and restaurants.

12 South – shops, restaurants Imogene + Willie – denim custom made jeans for you and check out Draper James Reese Witherspoon’s shop. Five Daughters Bakery and Jeni’s ice cream shop. The line is always long at night at Jeni’s but better during the day.

The Gulch
East Nashville
8th Avenue11246973_827540547329927_448006221343949469_n-1

Want to see all the goings on in Nashville during your stay? Look no further…

Nashville Events Calendar11391783_827540590663256_4543144048741192850_n

September 21, 2017by Jaime Fox
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Good Eats

Whole 30 Instant Pot Zuppa Toscana Soup

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I was inspired to try the ever popular Zuppa Toscana soup in my Instant Pot, but trying to find sausage without added sugar and additives proved to be a tough feat. Just take a look at the sausage in the meat department of your local grocery store and you will find all kinds of unsettling things in the ingredients list. For this reason, I decided to change up the traditional recipe using sausage and instead use reduced fat ground pork and seasonings. The result was absolutely delicious, completely sugar-free, and got six thumbs up from my crew!

Although I don’t follow a whole 30 or Paleo diet exclusively, my husband does in an effort to help with his Ulcerative Colitis struggles. It’s hard trying to keep things interesting but this recipe hits the spot!

This is a tough one to calculate on 21 Day Fix, but here’s what I came up with: 1/2 red, 1 yellow, 1 blue (for coconut cream) and 1 green IF you make sure to get a lot of kale in your serving. If you think the container counts should be different, I’d love to hear your thoughts in the comments!

Hope you enjoy this soup as much as we did!

xo Jaime

This post contains affiliate links which directly help support this blog. I only post links for products I’ve purchased and recommend, and my opinions are my own.

Print Recipe
Whole 30 Zuppa Toscana Soup
Hearty and delicious, this soup is whole 30 compliant and similar to the popular dish served in Olive Garden.
Course Soup
Cuisine Italian
Servings
Ingredients
  • 1/2 TBSP olive or avocado oil
  • 1 small yellow onion chopped
  • 1 TBSP garlic minced
  • 1 lb reduced fat ground pork
  • 1/2 TBSP Italian seasoning
  • Salt and Pepper to taste
  • 4 Russet potatoes chopped
  • 6 cups Chicken broth
  • 1/2 TBSP dried basil
  • 2 cups chopped kale fresh
  • 1/2 cup canned coconut milk full fat
Course Soup
Cuisine Italian
Servings
Ingredients
  • 1/2 TBSP olive or avocado oil
  • 1 small yellow onion chopped
  • 1 TBSP garlic minced
  • 1 lb reduced fat ground pork
  • 1/2 TBSP Italian seasoning
  • Salt and Pepper to taste
  • 4 Russet potatoes chopped
  • 6 cups Chicken broth
  • 1/2 TBSP dried basil
  • 2 cups chopped kale fresh
  • 1/2 cup canned coconut milk full fat
Instructions
  1. Press Saute function on Instant Pot and add oil to liner pot. Add chopped onion to hot oil and cook until translucent. Add minced garlic, ground pork, Italian seasoning and salt and pepper. (I used about a half teaspoon of salt, and quarter teaspoon of pepper.) Brown pork.
  2. Press cancel on Pot. Add broth, potatoes, and basil.
  3. Replace lid and set pot to Manual 10 minutes, high pressure. When the timer goes off, use a quick release to release steam.
  4. Remove the lid and add two cups kale.
  5. Add in 1/2 cup canned coconut milk.
  6. Add additional seasonings like crushed red pepper, if desired. You may opt to add additional salt and pepper to your liking as well.
  7. Set pot on Saute setting and allow kale to wilt.
  8. Serve, and enjoy!
Share this Recipe
 
September 18, 2017by Jaime Fox
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Good Eats

From Sharon’s Kitchen: Thai Spring Rolls

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I frequently feature my neighbor, Sharon, on my blog so she can share her wonderful recipes. She is a dynamite cook! Today she is sharing her Thai Spring Rolls and two dipping sauces. Take it away, Sharon!

Hey y’all!!!

I’ve been wanting to try these Thai spring rolls for a very long time. I’m not going to lie – they were a little time consuming, but in my opinion, worth it! Once you get all set up and do the first two or three rolls, it’s a piece of cake!

I discovered Thai Spring Rolls in Cali at my favorite Thai place. When I went in to pick up my roasted chicken and rice and egg rolls, I became very curious about them sitting on display in the case. One day, while in line, I noticed all the people in front of me and several opeople behind me all ordered the spring rolls. On my next visit, I went for the gusto!
After much searching, I found a International Grocery Store that carries all sorts of wonderful Thai ingredients in the Tennessee town where I now live.  I purchased the wraps and rice noodles some time ago, but they’ve collected dust in my pantry waiting to be used. Finally, I decided today was the day!
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First, I baked two chicken breasts at  425°with olive oil and  multi-seasoning for 20 minutes. After they cooled, I used two forks and shredded the chicken.   You can also use cooked shrimp if you prefer that over chicken .  Or,  you could go veggie all the way!
Next, I julienned an English cucumber, carrots, two jalapenos, and two avocados.  Thank goodness for my garden! I had kale, cucumber, jalapenos, basil, cilantro, chives and mint right at my doorstep.  You can find wraps with many different combinations of these ingredients.  I decided to use ALL of them!
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I then brought water to a boil in a pan large enough to lay the wraps in. No need to boil the wraps, but you will give them a quick dip in the hot water before rolling them. Before dipping the wraps, I boiled the noodles, pulled them out and strained them. (See my note about this below.)
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Now it was time to build the wraps.  I learned some lessons while building these so I’ll try to make your experience a little easier than mine! After dipping the wrap in the warm water, I first started on parchment paper and they dried out quickly and stuck to the paper. I found it best to roll them directly on my granite countertop. I also learned that it is better to put the noodles back in the water on the bottom of the pan during assembly because they stuck together. I pulled them out as needed and drain them as much as possible before laying them on the wrap. Finally, less is more!  Do try to get a little bit of everything in your wrap. But, be aware- the more you the use, the harder they are to roll.
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Here is the order of ingredients I used when building of the wraps:
  • Rice paper wrappers
  • Rice noodles
  • Kale (stack up from here with kale on the bottom)
  • Avocado
  • Mint
  • Cilantro
  • Jalepeno
  • Carrots
  • Chicken
  • Basil
  • Chives on one side of stack
  • Cucumber on other side of stack
Lastly, I put a piece of parchment paper on a cookie sheet and laid them on the parchment as completed.
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I prepared two different sauces for dipping -a peanut sauce, and Nuoc Mam Pha.
Peanut sauce
  • 1 clove garlic grated or 1 inch Squirt from tube of garlic
  • 1 thumb of Ginger grated or 1 inch squirt of Ginger from tube
  • 2 T Tamari
  • 2 T maple syrup
  • 1/2 T srirachha
  • 1/2 cup peanut butter
  • 1/4 cup water
Nuoc Mam Pha
  • 1 cup hot water
  • 5 T sugar (I used stevia)
  • 2 T fish sauce
  • 2 1/2 T fresh lime juice
  • 1/2 t sambal olek (you can find this at most groceries in the international section!)
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Grab one and dip in. DELISH!
Cheers,
Sharon
August 25, 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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