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Get Fit
Get Inspired
Good Eats
In Style
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Take A Pic
Foxy Foto
Jaime Fox Music
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  • Get Fit
  • Get Inspired
  • Good Eats
  • In Style
  • The Good Life
  • Take A Pic
  • Foxy Foto
  • Jaime Fox Music
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Good Eats

Easy Instant Pot Marinara Sauce

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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!

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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!
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August 12, 2018by Jaime Fox
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Get Fit, Good Eats

Easy Instant Pot Steel Cut Oats

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Greetings, friends! It has been a while since I posted on here. I’ve been through quite a struggle these last few months with the back to back passings of my two best male friends. I had to back off from my cooking videos and blog posts for a bit, but I am so glad to be back to this thing place that I love.

I have a super easy how-to for you today that will save you lots of time in the morning. I’m showing you how to make Steel Cut Oats in your Instant Pot! Check out the recipe instructions at the bottom of this post. I also made a video tutorial which gives you a great tip at the end about freezing single servings of the oatmeal. Perfect for busy mornings!


Beyond the oats, I have some other things on my mind and I’d like to begin sharing a bit more openly on this blog. I feel I do a disservice to my followers if I don’t show a little depth to who I am. So, here goes…

Man! The devil is firing on all cylinders this week. He is trying hard to break me down.

I am a strong person, y’all. But, like everyone else, I do have feelings. Those feelings have been bruised several times this week, and at times when I was least prepared. Isn’t that the worst? When you’re flying high, and someone comes along and just steals the wind from your sails? You try your hardest to let your guard down and relax, but it seems the second you do you get sideswiped in a hit and run.

Since I have been through quite a lot lately, I’ve put more thought than usual into the various moments of transgressions over this past week (and, gee, it’s only Wednesday). It is very easy to lose perspective when you’re under duress, and I’m careful to keep a level head so I don’t crash and burn. Here are my takeaways:

👉🏻People don’t always mean what they say. Give grace even when it seems grace isn’t being extended.

👉🏻People sometimes say thing out of turn because they are mad about something else. Try to think beyond only your own thoughts and feelings to uncover the reason behind their action. What are THEY going through?

👉🏻Sometimes the way you interpret someone’s words or actions are based on how you are feeling internally about completely unrelated situations. Example: I feel insecure already because of XYZ that happened in the past, so I am adding a bunch of unintended meaning to someone’s innocent remarks.

👉🏻Some people just plain value their own feelings more than yours. This is one of those hard facts of life. It is your responsibility to release them from your circle. (Remember my bless and release post?)

👉🏻And, finally, people only have as much power over you as you allow them.

My heart is tender right now. A few layers of my thick skin have peeled away. I’m cleaning up some messes that were left behind from some very unfortunate things that happened recently. Maybe you can relate. So, I’ll tell you what I’m telling myself:

Rule #1: Wounds heal.

I’m entitled to my feelings and they are based solely on my own experience. When they are hurt, I can recognize and honor those feelings without wallowing in them forever. In fact, the faster I validate my own feelings, the faster I can help my wounds heal. As my wounds heal, sometimes the bandaid will slip off and other people may unknowingly (and sometimes knowingly) cause me more injury. When that happens, it is my job to say “wow, that hurt,” cry if I need to, clean up my wound and put my bandaid back on. No one will do this for me. Also, sometimes other people need to have my bandaid pointed out to them, and that’s ok if it protects me from further injury. Finally, when it feels like I don’t have the answer, go back to rule #1.

Wounds heal.

Xo
Jaime

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Photo of Dale Hollow Lake by my husband, FotoJo. Not exactly sure why I picked this one, but it seems to portray my feelings right now.

Print Recipe
Easy Instant Pot Steel Cut Oats
Perfect for busy mornings, you can make these steel cut oats at the beginning of the week and freeze single serving portions in a silicone muffin pan to pop out and defrost when needed.
Prep Time 2 min
Cook Time 10 min
Passive Time 20 min
Servings
servings (1 cup)
Ingredients
  • 1 cup Steel Cut Oats
  • 4 cups Water
Prep Time 2 min
Cook Time 10 min
Passive Time 20 min
Servings
servings (1 cup)
Ingredients
  • 1 cup Steel Cut Oats
  • 4 cups Water
Instructions
  1. Remove lid from Instant Pot. Add oats and water, and stir. (You may opt to add spices, sweetner, and/or chopped or dried fruit at this point. I like to keep mine plain to use in both sweet and savory meals throughout the week.)
  2. Replace lid. Set pot to Manual High Pressure for 10 minutes.
  3. When the timer goes off, allow the steam to release naturally.
  4. When all the steam is released, carefully remove lid and stir oats. They will appear watery but will thicken upon standing.
  5. Spoon out serving and add whatever toppings you prefer. Enjoy!
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July 18, 2018by Jaime Fox
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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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Easy Instant Pot Creamy Zucchini Soup (Fix and Obsessed Approved – Dairy-Free)

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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:

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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!
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April 22, 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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Good Eats

Modern Day Fox Instant Pot Lemon Zinger Rice Salad




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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.

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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

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

Instant Pot Three Bean No-Meat Chili

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I’m just over one month eating a Whole Food Plant Based diet, and I’m loving it! I have lost six lbs already and I feel great. I’ve put aside counting calories and containers, and I’m just focused on eating unprocessed whole foods. After a year and a half of primarily eating a Paleo diet, I never thought I’d be able to cut meat out of my diet. Truthfully, I’m not missing it at all! On Jan 8th, my next fitness challenge begins and I’m pumped. I took it easy with exercise while I transitioned to this way of eating in December, just mostly doing Yoga and Pilates. But now, I’m ready to hit it hard with Autumn Calabrese’s new program 80 Day Obsession. Hit me up on Facebook if you want to join me!

On of the day I’m writing this blog entry, it is New Year’s Day 2018. I attended a New Year’s Eve party last night. Instead of worrying about what I was going to eat and setting myself up for failure, I decided to whip up a delicious three bean chili in my pressure cooker. I also made a huge container of brown rice and brought whole grain tortilla chips and salsa. I was happily noshing all evening, and everyone enjoyed what I brought as well. I found most people were amazed that it was “Vegan.” Many people automatically assumed “vegan” or “whole food plant based” means tasteless, and nothing could be further from the truth.

This Instant Pot recipe is adapted from one I found on Clean Food Dirty Girl. Check out the inspiration recipe here, but be beware that the blogger uses colorful language. If that bothers you, then just quickly scroll to the bottom of her post for the recipe. I hope you enjoy my version of this meatless chili. Feel free to add your own tweaks and spice it up with cayenne pepper or hot sauce! It’s sure to please all your meat-lovin’ friends!

This post contains affiliate links that help to directly support the life of this blog. When you use my links to purchase, you are supporting Modern Day Fox! All opinions are my own.

Print Recipe
Instant Pot Three Bean Meatless Chili (WFPBNO)
This recipe is adapted from one I found on the awesome WFPB blog, Clean Food Dirty Girl (see post for link). I tweaked it out and made a chili that was a bit more robust for a football lovin' crowd! Feel free to spice it up with cayenne pepper or hot sauce! NOTE: If you opt not to use lentils, you can decrease cooking time in your pot to 10 minutes high pressure.
Course Soup
Servings
servings
Ingredients
  • 1 Can Red Beans drained and rinsed
  • 1 Can Kidney Beans drained and rinsed
  • 1/2 cup Brown Lentils soak for at least an hour
  • 1/2 cup Onion diced
  • 1/2 cup Celery diced
  • 1 Red Pepper diced
  • 1.5 TBSP garlic minced
  • 2 tsp Smoked Paprika
  • 2 tsp Chili powder
  • 1/2 tsp Coriander Powder
  • 2 tsp Cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp All-spice
  • 1/4 tsp Black Pepper
  • 2 tsp Salt (or less, if you prefer)
  • 2 TBSP Soy Sauce
  • 2 Cans Diced Tomatoes with Roasted Garlic and Onion (plain diced tomatoes works fine too, but these are my recommendation)
  • 1 Can Tomato Paste 6 oz
  • 2 Cups Water
Course Soup
Servings
servings
Ingredients
  • 1 Can Red Beans drained and rinsed
  • 1 Can Kidney Beans drained and rinsed
  • 1/2 cup Brown Lentils soak for at least an hour
  • 1/2 cup Onion diced
  • 1/2 cup Celery diced
  • 1 Red Pepper diced
  • 1.5 TBSP garlic minced
  • 2 tsp Smoked Paprika
  • 2 tsp Chili powder
  • 1/2 tsp Coriander Powder
  • 2 tsp Cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp All-spice
  • 1/4 tsp Black Pepper
  • 2 tsp Salt (or less, if you prefer)
  • 2 TBSP Soy Sauce
  • 2 Cans Diced Tomatoes with Roasted Garlic and Onion (plain diced tomatoes works fine too, but these are my recommendation)
  • 1 Can Tomato Paste 6 oz
  • 2 Cups Water
Instructions
  1. Soak lentils in water for at least an hour, then rinse well.
  2. Drain and rinse beans, and set aside.
  3. Set pot to Saute.
  4. When pot heats up, add onion, celery, pepper, and minced garlic.
  5. Saute for three minutes, adding splashes of water to prevent sticking
  6. Turn off pot.
  7. Add all spices and stir well.
  8. Add beans and lentils and stir well.
  9. Add soy sauce and tomato paste and stir well.
  10. Add two cans of diced tomatoes on top, but do NOT stir. This helps prevent burning.
  11. Add water, but do not stir.
  12. Replace lid and set vent to Sealing.
  13. Set pot to Manual High Pressure for 30 min, or press Soup preset. If you are not using lentils, set the pot to 10 minutes instead.
  14. When timer goes off, use a quick release for pressure.
  15. Stir well, and serve.
  16. Enjoy!
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January 2, 2018by 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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