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

Modern Day Fox Instant Pot Smoky Rice and Beans

IMG_1056

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!
Share this Recipe
 
March 4, 2018by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Instant Pot Red Lentil Stew

IMG_4274

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

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

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

The big question I am anticipating:

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

Check out a video on this prep here:

xo Jaime

Print Recipe
Modern Day Fox Instant Pot Red Lentil Stew
This rich, hearty stew will warm you up on a cold winter's day! There is nothing better than filling your tummy with something so healthy and delicious.
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Course Side Dish, Soup
Cuisine American
Servings
servings
Ingredients
  • 2 TBSP Coconut Oil
  • 1 Onion small diced
  • 1 TBSP minced garlic
  • 2 Cans diced tomatoes 14.5 oz cans
  • 1 TBSP Curry Powder
  • 1/2 TBSP sea salt add more, if needed, after cooking
  • 1/2 tsp tumeric
  • Dash Black Pepper season to your preference
  • 1/2 tsp Smoked Paprika
  • 1 Can Lite or Regular Coconut Milk make sure it's canned
  • 2 Cups broth Vegetable or Chicken
  • 1 lb Red Lentils dried - Soak Overnight
Instructions
  1. Set pot to Saute
  2. Heat oil in pot.
  3. Add in onions and garlic. Saute for 3-4 minutes.
  4. Add in tomatoes and stir.
  5. Turn off pot.
  6. Rinse lentils well in a mesh colander.
  7. Add all remaining ingredients.
  8. Stir well.
  9. Set pot to 6 min HP. When timer goes off, use quick release to release steam. Make sure to release steam immediately as lentils overcook quickly.
  10. Remove lid and stir well.
  11. Taste and add more salt, if needed.
  12. Serve and enjoy!
Share this Recipe
 
December 5, 2017by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
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.
Share this Recipe
 
November 30, 2017by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Good Eats

Modern Day Fox Grain-Free Chocolate Mini-Cakes

IMG_9645

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!

IMG_9623

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!
Share this Recipe
 
August 13, 2017by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon
Get Fit, Good Eats

Waldorf Brussels Salad

img_4310.jpg

I just wrapped up week one of the 21 Day Fix on Beachbody on Demand. I’ve done that program quite a few times and I love that I can fall back on it whenever I need fast results. I especially love that the workouts incorporate ab exercises into some of the rounds. Many of the Beachbody programs require you to do a second shorter ab workout in addition to the main workout for that day. I’m just gonna be honest and say that doesn’t happen with this girl. I typically only have 30 minutes to squeeze in the workout and that’s all I’m going to do. Every 21 Day Fix workout is thirty minutes and that fits the bill for me perfectly.

When I’m on the Fix eating plan, I try to keep the green containers (vegetables) interesting so I don’t skip over them. Since it is getting warmer outside, I’ve been craving raw salads so I threw together this light and fresh Waldorf Brussels Salad. I used the shredded brussels sprouts so that you can now conveniently find in the produce section. If  you can’t locate these, you can simply throw the Brussels Sprouts into your food processor to shred them.

final-179.jpg

I hope you enjoy this unique salad as much as my family did!

xo Jaime

This post contains affiliate links for Beachbody as I am an active coach and firm believer in the Beachbody products. My proceeds from Beachbody directly support this blog! Join my monthly challenge group!

Print Recipe
Waldorf Brussels Salad
Prep Time 5
Cook Time 5
Passive Time 1 hr Chill in fridge
Servings
Ingredients
  • 6 oz shredded Brussels Sprouts
  • 1 cored and chopped apple
  • 1/3 cup diced celery
  • 1/4 cup dried cherries or cranberries plus 1 TBSP reserved for garnish
  • 1/4 cup chopped walnuts plus 1 TBSP reserved for garnish
  • Dressing:
  • 2 TBSP Avocado oil
  • 2 TBSP Apple cider vinegar
  • 2 TBSP Honey
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
Prep Time 5
Cook Time 5
Passive Time 1 hr Chill in fridge
Servings
Ingredients
  • 6 oz shredded Brussels Sprouts
  • 1 cored and chopped apple
  • 1/3 cup diced celery
  • 1/4 cup dried cherries or cranberries plus 1 TBSP reserved for garnish
  • 1/4 cup chopped walnuts plus 1 TBSP reserved for garnish
  • Dressing:
  • 2 TBSP Avocado oil
  • 2 TBSP Apple cider vinegar
  • 2 TBSP Honey
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
Instructions
  1. Toss salad ingredients together in a large bowl.
  2. In a small bowl, whisk together dressing ingredients.
  3. Shortly before serving, stir in dressing. You may want to use your hands to really get the dressing mixed in well.
  4. Garnish with additional walnuts and dried cherries or cranberries.
  5. Chill, then serve.
Share this Recipe
May 9, 2017by Jaime Fox
FacebookTwitterPinterestGoogle +Stumbleupon

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