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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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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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Get Fit, Good Eats

Easy Instant Pot Mexican Chicken and Black Bean Salad

I feel like a lot of people psych themselves out by making food prep way too complicated. There is a saying called KISS that I love and follow: “Keep It Simple, Stupid!” Especially when you are new to meal planning, you don’t have to pretend you are a master chef and cook things that have a 100 different ingredients and take 3 hours. Choose recipes that are easy and quick, and that have enough servings to make multiple meals.

I have many people in my monthly fitness challenge group that are doing the 21 Day Fix and searching for easy ways to use their containers. I came up with this simple Instant Pot prep that makes at least four meals with chicken leftover for other meals. I suggest serving the chicken and black bean salad over two cups of chopped romaine lettuce with a 1/4 avocado. If you are using the container system, that would calculate to a red, yellow, 2 greens, and a blue container. Not only is it low fat, low calorie, and delicious, but it all comes together in roughly 15 minutes including the time your Instant Pot needs to come to pressure!

Check out this video to see the prep in action! Make sure to subscribe to my youtube channel too!

Print Recipe
Easy Instant Pot Mexican Chicken and Black Bean Salad
A quick and easy Instant Pot food prep that is low fat and low in calories! You can jazz it up with cilantro, jalapeño, onions, extra spice... make it your own!
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Mexican Chicken
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 lb Chicken breast fresh
  • 1/2 cup broth
Black Bean Salad
  • 1 can Black Beans drained and rinsed
  • 1/2 cup Grape Tomatoes cut into quarters
  • 1/2 cup Corn frozen
  • Juice of one lime
  • 1/2 tsp Cumin
  • 1/4 tsp Salt or to taste preference
  • 1/8 tsp Black Pepper
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Mexican Chicken
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 lb Chicken breast fresh
  • 1/2 cup broth
Black Bean Salad
  • 1 can Black Beans drained and rinsed
  • 1/2 cup Grape Tomatoes cut into quarters
  • 1/2 cup Corn frozen
  • Juice of one lime
  • 1/2 tsp Cumin
  • 1/4 tsp Salt or to taste preference
  • 1/8 tsp Black Pepper
Instructions
  1. Mix all spices in a small bowl.
  2. Place chicken breast into Instant Pot. You may want to slice your chicken length-wise in half if your breast is extra thick.
  3. Pour broth over chicken.
  4. Pour spices over chicken. Flip chicken to help spread out spices.
  5. Replace lid and set pot to manual high pressure for 7 minutes.
  6. When timers goes off, use a quick release. Turn Pot off.
  7. Remove chicken and place onto a cutting board. Shred with two forks. If by chance the center of your breast is slightly undercooked, set pot to Saute and pour shredded chicken back in to cook for a few more minutes.
  8. To make black bean salad, drain and rinse black beans.
  9. Stir quartered tomatoes and frozen corn into black beans.
  10. Add juice of one lime, cumin, salt, and pepper to black bean salad and stir well.
  11. As a serving suggestion, serve black bean salad and chicken over romaine lettuce.
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February 13, 2018by Jaime Fox
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Good Eats

Easy Instant Pot Pasta Bolognese

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

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

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

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

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

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

Print Recipe
Easy Instant Pot Pasta Bolognese
This recipe is a dream for busy weeknights! Quick and easy, and full of flavor - your family will love this delicious one pot Pasta Bolognese.
Course Main Dish
Servings
Ingredients
  • 1/2 cup Onion diced
  • 1 TBSP minced garlic
  • 1 lb 93% Lean Ground Beef for vegetarian, sub diced mushrooms
  • 1/4 cup Red wine
  • 1.5 cups Water
  • 1/2 tsp Salt
  • 1 16 oz box Penne Pasta dry
  • 1 28 oz can Crushed tomatoes
Course Main Dish
Servings
Ingredients
  • 1/2 cup Onion diced
  • 1 TBSP minced garlic
  • 1 lb 93% Lean Ground Beef for vegetarian, sub diced mushrooms
  • 1/4 cup Red wine
  • 1.5 cups Water
  • 1/2 tsp Salt
  • 1 16 oz box Penne Pasta dry
  • 1 28 oz can Crushed tomatoes
Instructions
  1. Set Pot to Saute
  2. Add onions and saute 3-4 min.
  3. Add garlic and saute for 2 min.
  4. Add ground beef and brown.
  5. Add red wine and deglaze the pot by scraping the bottom.
  6. Turn the pot off.
  7. Add water and salt to the pot.
  8. Add dry pasta.
  9. Add the crushed tomatoes on top, but DO NOT STIR. Just make sure all the pasta is covered.
  10. Replace lid and turn valve to Sealing.
  11. Set to manual high pressure for 5 minutes.
  12. When timer goes off, use a quick release for the steam.
  13. Remove lid, and stir well.
  14. Serve, and enjoy!
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January 23, 2018by Jaime Fox
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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

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

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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Good Eats

Modern Day Fox Grain-Free Air Fryer Meatballs

IMG_3285

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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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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