Modern Day Fox -
  • Home
  • Get Fit
  • Get Inspired
  • Good Eats
  • In Style
  • The Good Life
  • Take A Pic
  • Foxy Foto
  • Jaime Fox Music
Home
Get Fit
Get Inspired
Good Eats
In Style
The Good Life
Take A Pic
Foxy Foto
Jaime Fox Music
  • Home
  • Get Fit
  • Get Inspired
  • Good Eats
  • In Style
  • The Good Life
  • Take A Pic
  • Foxy Foto
  • Jaime Fox Music
Modern Day Fox -
beach body ad
Good Eats

Easy Instant Pot Marinara Sauce

img_9685.jpg

 

We are back to school already in middle Tennessee. The first day was August 2nd! Growing up in Maryland, that is a mind bender for me. We always got out mid to late June and sometimes went back after Labor Day. August feels like it should be another month of summer fun, but that’s not the way we roll down here. Hard to believe, but I have a second grader and I am beginning to understand that overly recited phrase, “Don’t blink.” Time truly does move so fast.

With the start of school comes the start of soccer practices, gymnastics, homework, and schedule overload. Meal planning is truly the only thing that gets me through. I have to start leaning on quick, healthy meals to stay on track with nutrition and keep my sanity. Our tendency when things get hectic is to reach for the processed foods like jarred Ragu. When we do that, we are unknowingly reaching for spoonfuls of sugar and sodium too. Making wholesome food for your family doesn’t have to be hard. In the weeks to come, I’ll share recipes that are working for our family for both dinners and those pesky school lunches.

Deep breath, moms and dad. We can do this.

Here is a recipe for a fast and easy marinara sauce that you can have Instant Pot to table in 35 minutes. You can double or triple this recipe and freeze the sauce to use on a busy school night. Planning ahead eliminates some of the stress in the middle of two soccer practices and an hour of homework, trust me.

Serve over pasta (bonus points if you choose a whole wheat kind), zoodles, or try it over an eggplant or chicken parmesan. I served it here over Aldi USA Eggplant Cutlets which are breaded and frozen. I air-fried them for ten minutes at 400 degrees and they are oh-so-good and quick!

img_9682.jpg

Check out this video to see a tutorial on how to whip up this sauce!

 

 

And, don’t forget – my monthly nutrition and fitness challenges are enrolling NOW! Fill out THIS form and I’ll contact you with more info!

Print Recipe
Easy Instant Pot Marinara Sauce
A quick and flavorful marinara sauce that you can have Instant Pot to table in 35 minutes. Tastes like it's been simmering all day!
Servings
servings
Ingredients
  • 1 TBSP olive oil
  • 1 Onion Small Finely Diced
  • 1 TBSP garlic Minced
  • 1 TBSP oregano
  • 1 tsp Basil Dried
  • Pinch Red Pepper Flakes optional
  • 1 28 oz Can Petite Diced Tomatoes in juice
  • 1/2 cup Water or Broth
  • 1 tsp Salt
Servings
servings
Ingredients
  • 1 TBSP olive oil
  • 1 Onion Small Finely Diced
  • 1 TBSP garlic Minced
  • 1 TBSP oregano
  • 1 tsp Basil Dried
  • Pinch Red Pepper Flakes optional
  • 1 28 oz Can Petite Diced Tomatoes in juice
  • 1/2 cup Water or Broth
  • 1 tsp Salt
Instructions
  1. Remove lid from Instant Pot and set pot to Saute.
  2. Add olive oil to bottom of inner liner pan and allow to heat.
  3. Add onions and garlic. Saute for about a minute and a half.
  4. Add oregano, basil and red pepper flakes. Continue to saute for another minute. You just want to soften the onions, not brown them.
  5. Turn pot off.
  6. Add can of diced tomatoes including juices.
  7. Add water or broth as well as the salt.
  8. Stir thoroughly.
  9. Replace lid, turn knob to Sealing, and set Instant Pot to Manual 25 minutes High Pressure.
  10. When timer goes off, use a quick release to remove pressure.
  11. When the pressure is fully released, turn the pot off and carefully remove the lid.
  12. The sauce will be a little thin, so set to Saute and allow liquid to reduce down for five minutes, stirring frequently.
  13. When your sauce reaches desired thickness, turn the pot off, allow sauce to cool and then serve!
Share this Recipe
 
August 12, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Get Fit, Good Eats

Modern Day Fox Instant Pot Easy Smoky Collard Greens (Vegan)

IMG_5717

We finally have some sunshine here in Tennessee! Boy, is it hot but I would choose that over cold any day! Warm weather means more patio dining which I love. The other night I found myself on the patio of a cool little Nashville vegetarian restaurant called The Sunflower Cafe. I was meeting up with some new friends who also are eating a plant-based diet. I ordered this scrumptious vegan barbecue bowl that was made up of brown rice, smoky collards, and vegan seitan barbecue. It was out of this world!! I don’t know how in the world they made that barbecue taste and feel so much like pork, but they did it. Blew my mind!

I got home and immediately starting longing for a repeat of that meal. I tried making the seitan in my instant pot and although it wasn’t a disaster, it was way too chewy. I will have to keep trying on that one. The collard greens was quite a bit easier to recreate, and today I am sharing it with you! These collard greens have NO oil, NO meat, and only a few ingredients. Quick, easy and healthy!

Check out how it’s done here:

 


Print Recipe
Modern Day Fox Instant Pot Easy Smoky Collard Greens (Vegan)
Easy, healthy and delicious! These smoky collards green go perfectly with barbecue or in a grain and greens bowl.
Course Side Dish
Cuisine American
Servings
servings
Ingredients
  • 1 tsp garlic minced
  • 1 Small Onion diced
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1/2 cup Vegetable Broth
  • 1 lb Collard Greens chopped (or fill pot 3/4 way full)
Course Side Dish
Cuisine American
Servings
servings
Ingredients
  • 1 tsp garlic minced
  • 1 Small Onion diced
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1/2 cup Vegetable Broth
  • 1 lb Collard Greens chopped (or fill pot 3/4 way full)
Instructions
  1. Turn pot to saute.
  2. Saute garlic and onion for about three minutes, using a splash of water if it starts to stick.
  3. Add salt and smoked paprika and continue to saute for another minute.
  4. Add broth, and turn off pot.
  5. Fill pot 3/4 way full with chopped collard greens.
  6. Replace lid and turn valve to Sealing.
  7. Set pot to 10 minutes manual and set pressure to LOW.
  8. When timers goes off, turn knob to quickly release steam.
  9. Stir collards to combine with onions and spices.
  10. Turn pot to Saute and saute collards for about 3-4 minutes until they are wilted down to your liking.
  11. Serve, and enjoy!
Share this Recipe
 
May 14, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Mexican Cauliflower Street Tacos (WFPB, Dairy-free, GF)

IMG_5078

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!
Share this Recipe
 
April 29, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Instant Pot Ranch Chicken

IMG_4936

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.

IMG_4934

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!
Share this Recipe
 
April 26, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Get Fit, Good Eats

Easy Instant Pot Creamy Zucchini Soup (Fix and Obsessed Approved – Dairy-Free)

IMG_4793

This last month was hard on me. Losing my best friend, Ted, to a pulmonary embolism just four weeks ago blind sided me like no other. It’s hard to grieve when you have little people to take care of and a household to run. You wonder how the world keeps turning when something so tragic happens, but somehow it does. You want to be mad about that, but it’s actually the thing that forces you to move forward. You literally have no choice.

Here is a photo of Ted and me on one of our many trips across the world. We were in Athens, Greece:

IMG_4648

That’s why I’ve been absent from my blog for several weeks. I hope you understand! The good news is that Ted and I mutually shared a love for cooking (and eating) and so I believe I would do a real disservice to him to give up on my recipes and videos. Ted would look at me in his overly sarcastic way and say, “Really??” if I even considered that. So, I’m back!

Today I have a 21 Day Fix and 80 Day Obsession approved Creamy Zucchini Soup that you can make in your Instant Pot with the help of your blender! I recommend doubling or even tripling this recipe if you are feeding a crew. I made this specifically for my meal prep and the serving size is only 1/2 cup which equals one green container and one blue container. This recipe makes 2 cups total so that’s four snacks for my meal prep for the week. We all know that your family will laugh at you if you give them a half cup of soup, so doubling the recipe may be best for you.

Here is a video to show you how it’s done:

Print Recipe
Easy Instant Pot Creamy Zucchini Soup (Fix and Obsessed Approved - Dairy-Free)
This creamy zucchini soup is rich and velvety and oh-so-easy to make in your Instant Pot and blender! If you are following the Fix meal plan, a serving is 1/2 cup which is not a whole lot. You may consider doubling or tripling this recipe for larger serving size. This recipe as is makes two cups of soup!
Course Soup
Servings
servings
Ingredients
  • 2 zucchini medium sized, chopped
  • 1 cup Water For Instant Pot
  • 1 cup Coconut Milk canned (full fat or lite)
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp curry heaping
  • 1/4 tsp Black Pepper
Course Soup
Servings
servings
Ingredients
  • 2 zucchini medium sized, chopped
  • 1 cup Water For Instant Pot
  • 1 cup Coconut Milk canned (full fat or lite)
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp curry heaping
  • 1/4 tsp Black Pepper
Instructions
  1. Wash and chop zucchini into large chunks, discarding ends.
  2. Place zucchini in steamer basket and then place inside Instant Pot liner pot.
  3. Add one cup water to bottom of Instant Pot liner pot.
  4. Replace Instant Pot lid and turn valve to sealing. Set Instant Pot to Steam for 2 minutes.
  5. When timer goes off, quick release the pressure by turning valve.
  6. Allow zucchini to cool for a few minutes and then pour into blender.
  7. Add 1 cup coconut milk and all seasonings to the blender.
  8. Puree until smooth.
  9. Serve, and enjoy!
Share this Recipe
 
April 22, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Instant Pot Mediterranean Pasta (Vegan)

IMG_1977

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!
Share this Recipe
 
March 11, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
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!
Share this Recipe
 
February 25, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Instant Pot Chickpea Peanut Stew

IMG_6934

Let’s talk about peanut butter. This is a subject that has been peeving me for quite some time. You might be wondering how peanut butter could peeve someone, so I’m going to tell you.

They aren’t all created the same.

Most people know that there is a difference between their childhood Jif peanut butter spread and a jar of natural peanut butter that you have to stir. You know, the kind that has TWO ingredients, peanuts and salt? Well, now those marketing buffs are fooling people into thinking they are buying healthy foods when they are not. They have begun labeling jars of peanut butter with the word “natural” when, in fact, they contain added oil and sugar. There’s nothing natural about that! I can’t tell you how many time I’ve bought a jar of “natural” peanut butter and gotten home only to realize there are more ingredients than I bargained for. That really peeves me! Peanut butter doesn’t need all that stuff. It is velvety and delicious just the way it is. Our kids don’t need extra sugar. They get way more than enough sugar around every turn. And, those parents who are trying to do the right thing shouldn’t have to inspect labels that read “natural.”

Ok, I’ll get off my soapbox now. That subject really fires me up.

What can I say? I love peanut butter! And that’s why I created this velvety, rich peanut stew inspired by the many recipes for African Peanut Stew that are floating around the web. I took elements of several recipes and came up with this hearty stew. Even better I was able to throw in plenty of greens and add an extra hit of protein by adding chickpeas.

Just do me a favor when you make this stew- please use natural peanut butter AND read the label! Seriously. This stew has no need for oil OR sugar. It has all the flavor and whole food plant based ingredients it needs!

Here is a video to show you how it’s made in the Instant Pot. Don’t forget to subscribe while you are there!

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Chickpea Peanut Stew
A thick and hearty plant-based stew with the perfect amount of spice and velvety richness!
Course Soup
Servings
servings
Ingredients
  • 1/2 Onion diced
  • 1 TBSP garlic minced
  • 3 sweet potatoes cubed
  • 1 TBSP coriander
  • 1 tsp tumeric
  • 1 tsp Salt
  • 1/2 tsp cayenne pepper
  • 2 cups Vegetable Broth
  • 1 14 oz- can diced tomatoes
  • 1 14 oz- can Lite Coconut Milk (canned) full fat works too (make sure it's canned)
  • 1/3 cup Natural Peanut Butter no sugar added
  • 1 14-oz Chickpeas rinsed and drained
  • 3 cups Arugula Spinach or Collard Greens can be subbed
Course Soup
Servings
servings
Ingredients
  • 1/2 Onion diced
  • 1 TBSP garlic minced
  • 3 sweet potatoes cubed
  • 1 TBSP coriander
  • 1 tsp tumeric
  • 1 tsp Salt
  • 1/2 tsp cayenne pepper
  • 2 cups Vegetable Broth
  • 1 14 oz- can diced tomatoes
  • 1 14 oz- can Lite Coconut Milk (canned) full fat works too (make sure it's canned)
  • 1/3 cup Natural Peanut Butter no sugar added
  • 1 14-oz Chickpeas rinsed and drained
  • 3 cups Arugula Spinach or Collard Greens can be subbed
Instructions
  1. Set pot to saute.
  2. Saute onion and garlic for 3 minutes.
  3. Add sweet potatoes, and continue sautéing for another 3 minutes.
  4. Add coridander, salt, and cayenne pepper and stir until vegetables are well coated.
  5. Turn pot off.
  6. Add vegetable broth, tomatoes and coconut milk. Stir well.
  7. Stir in natural peanut butter.
  8. Set pot to manual high pressure for 5 min and turn the valve to Sealing.
  9. Allow pressure to release for ten minutes after the time goes off.
  10. Remove lid and scoop out two cups of stew. Add to high powdered blender and puree until smooth.
  11. Pour pureed stew back into pot to thicken stew.
  12. Rinse and drain chickpeas.
  13. Stir in chickpeas and greens.
  14. Serve, and enjoy!
Share this Recipe
 
February 18, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
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.
Share this Recipe
 
February 13, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Vegan Chocolate Chip Walnut Muffins

IMG_6473

 

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!
Share this Recipe
 
February 6, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Page 1 of 3123»

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!"

Instagram

Popular Posts

Perfect Paleo Fried Chicken Thighs (Air Fryer)

Hello and welcome!

Hello and welcome!

Don’t Talk Yourself Out of Your Dreams

Don’t Talk Yourself Out of Your Dreams

Conquer the Cold Call… Or Kill It Altogether

Archives

  • February 2020
  • April 2019
  • January 2019
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016

Categories

  • Featured
  • Get Fit
  • Get Inspired
  • Good Eats
  • Guest Posts
  • In Style
  • Take A Pic
  • The Good Life
  • Uncategorized

Recent Comments

  • Tiffany on Perfect Paleo Fried Chicken Thighs (Air Fryer)

Tags

21 Day Fix Beachbody beef breakfast casserole chicken clean eating dairy-free Dessert easy entree focused fox get inspired Gluten-free Grain-free healthy Hitlist holiday inspiration Instant Pot Low Carb Lunch Meal Prep meat Music paleo personal development photography recipes restaurants Roasted Vegetables salad Sharon side dish side dishes soup Squash Stew tips travel vacation Vegan vegetables WFPB WFPBNO

 
 

"Outfox them all."

 
 
© 2016 copyright Modern Day Fox // All rights reserved