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Good Eats

Modern Day Fox Instant Pot Lemon Zinger Rice Salad




lemon

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

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

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

Screen Shot 2018-02-25 at 11.05.25 AM

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

Dressing for this salad adapted from Ordinary Vegan

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

Modern Day Fox Vegan Chocolate Chip Walnut Muffins

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Nine weeks into my whole food plant based journey, and I’m surviving… and thriving! My workouts are going great. As of today, I’m on day 22 of my 80 day fitness journey. I feel like I’ve turned a new page in my life where I’m not controlled by sugar anymore. It’s the greatest feeling of release. You have no idea how much white sugar controls your life until you remove it from your diet. All of the sudden you just stop thinking about getting your next fix every chance you get. I don’t know about you, but that’s how it was for me. Sugar was like a drug. I feel like a piece of my mind has just been freed up for more positive activity. It’s hard to explain in words, but it is so freeing.

That said, I still like a treat once in a while! I just use different kinds of sweeteners in my cooking now, specifically maple syrup, coconut sugar, or honey. Since I’m not eating animal products anymore, I’ve also had to learn how to bake without eggs. And, just for an added challenge, I’ve cut out oil as much as possible and replaced it with applesauce where applicable.

One would think I’m suffering, but I’m not! I have reviewed tons of vegan baking recipes and experimented until I found the right combination for my taste. Texture was huge for me. So many Vegan recipes use oats for the flour base and I found that everything comes out gummy. I also wasn’t crazy about how so many recipes used banana in place of oil. Whole wheat flours, regular flour, flax, and applesauce made for better alternatives for the flours, oils and eggs.

Before you try this recipe, I want to clarify something. If you are trying vegan baking for the first time, remember you are cooking in a new way. These are going to be slightly different in texture and taste from the muffins you are used to making. Keep an open mind. When you turn to a plant based diet, your taste buds change. You don’t need tons of sugar and oil for something to taste good. I guess what I’m saying is don’t try to compare apples to oranges. These are a healthy alternative to your run-of-the-mill high calorie muffin, and a nice treat for those on a plant-based diet.

Print Recipe
Modern Day Fox Vegan Chocolate Chip Walnut Muffins
These muffins hit the spot and you don't miss the eggs, milk, or oil!
Course Baked Good
Servings
muffins
Ingredients
  • 1 flax "egg" (To make a flax egg, mix one TBSP flax meal with 2.5 TBSP water.)
  • 1 cup Almond milk + 1 Tbsp lemon juice
  • 1 cup Whole wheat flour
  • 1/2 cup Unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 cup Applesauce
  • 1/2 cup Coconut Sugar brown sugar may be subbed
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/3 cup Semisweet chocolate chips non-dairy for vegan
  • 1/3 cup chopped walnuts optional
Course Baked Good
Servings
muffins
Ingredients
  • 1 flax "egg" (To make a flax egg, mix one TBSP flax meal with 2.5 TBSP water.)
  • 1 cup Almond milk + 1 Tbsp lemon juice
  • 1 cup Whole wheat flour
  • 1/2 cup Unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 cup Applesauce
  • 1/2 cup Coconut Sugar brown sugar may be subbed
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/3 cup Semisweet chocolate chips non-dairy for vegan
  • 1/3 cup chopped walnuts optional
Instructions
  1. Preheat oven to 350.
  2. Mix up your flax egg and set to the side. (One tablespoon flax meal mixed with 2.5 TBSP water).
  3. Mix almond milk and lemon juice in a separate small bowl and set aside for five minutes to allow to “curdle” like buttermilk.
  4. Sift together all dry ingredients- baking powder, baking soda, salt, cinnamon, whole wheat flour, all-purpose flour. Mixing dry ingredients separately helps to ensure that all they are all evenly distributed throughout the flour.
  5. After almond milk is curdled, mix flax egg, curdled almond milk, applesauce, coconut sugar, maple syrup, and vanilla abstract in a large mixing bowl.
  6. Slowly fold your dry ingredients into your wet ingredients. Mix until throughly combined and smooth.
  7. Fold in chocolate chips and walnuts.
  8. Lightly spray muffin pan.
  9. Evenly distribute batter across 12 muffin molds. These don't rise a whole lot, so fill to the top.
  10. Bake for 25-27 minutes until a toothpick comes out clean.
  11. Allow to cool, and then enjoy!
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February 6, 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

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 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

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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

Modern Day Fox Grain-Free Chocolate Mini-Cakes

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I’m on my fourth week of removing grains from my diet and on cue (usually lined up with a certain time of the month, if you know what I mean), I’ve started craving dessert. I saw where you could cook cakes in the air fryer, so I just had to give it a shot.

I kind of threw this recipe together as a hail Mary after looking at some similar recipes I have made in the past and not having all the ingredients needed on hand. I have to say that I came up with a combo that hit the spot!

These would be fantastic with a Paleo frosting, but I sprinkled on chocolate chips instead. Full disclosure – these are regular chocolate chips. I typically use EnjoyLife chips, but I was all out today. I tolerate dairy just fine, but I wanted to be honest about my photos since my chips are not Paleo. EnjoyLife Chips are non-dairy and cook just like regular chocolate chips. They are amazing!

I hope this turns out well for you. Before you ask, I have not baked this recipe in the oven yet, so I can’t say what the cooking time would be. My advice would be to set your oven at 350, cook it for 15 minutes and then check every few minutes after to see when it is done. One other note – all air fryers vary in cooking time. Keep in mind that I used a Power XL Air Fryer and this timing worked out for me. You may want to check your cakes at the 10, 12, and 15 minute mark to make sure they do not overcook. Good luck!

xo Jaime

This post contains affiliate Amazon links which directly help support this blog. When you purchase items using my links, you directly support Modern Day Fox and keep it alive! My opinions are my own and I have no sponsorships. These are purchases I’ve made and love!

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Print Recipe
Modern Day Fox Grain-Free Chocolate Mini-Cakes
These delicious grain-free chocolate mini-cakes are sure to put a smile on your face!!
Prep Time 10 min
Cook Time 17 min
Servings
servings
Ingredients
  • 1/4 cup coconut flour
  • 1/4 cups Tapioca Flour
  • 2 TBSP Cocoa Powder
  • 1/2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp sea salt
  • 2 eggs whisked
  • 1 TBSP Coconut Oil plus some to grease ramekins
  • 1/3 cup Canned Pumpkin Puree NOT pumpkin pie filling
  • 2 TBSP Maple Syrup
  • 1 TBSP Non- Dairy Chocolate Chips Enjoy Life are awesome! You can use regular chips if you can tolerate dairy.
Prep Time 10 min
Cook Time 17 min
Servings
servings
Ingredients
  • 1/4 cup coconut flour
  • 1/4 cups Tapioca Flour
  • 2 TBSP Cocoa Powder
  • 1/2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp sea salt
  • 2 eggs whisked
  • 1 TBSP Coconut Oil plus some to grease ramekins
  • 1/3 cup Canned Pumpkin Puree NOT pumpkin pie filling
  • 2 TBSP Maple Syrup
  • 1 TBSP Non- Dairy Chocolate Chips Enjoy Life are awesome! You can use regular chips if you can tolerate dairy.
Instructions
  1. Sift together all dry ingredients in a large bowl.
  2. In a separate small bowl or glass measuring cup, whisk eggs together.
  3. Add to the eggs all of the remaining wet ingredients and stir until completely smooth.
  4. Stir wet ingredients into dry ingredients until well blended.
  5. Grease ramekins with coconut oil. Pour batter into ramekins in equal parts and sprinkle each with chocolate chips.
  6. Cover each ramekin with foil and use a knife to cut several small slits on top of the foil. Place ramekins into fryer basket.
  7. Set Air Fryer to 390 degrees F for 16 minutes. (Your air fryer cooking time may vary. I'm using a Power XL Air Fryer 5.3 quart.)
  8. Remove foil and allow to cool.
  9. Enjoy!
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August 13, 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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