Name: Modern Day Fox Instant Pot Red Lentil Stew
Yield: 8 servings
Cuisine: American
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)

Good Eats

Modern Day Fox Mashed Potatoes (Vegan, Dairyfree)

Taters!! No holiday is complete without potatoes. Obviously, we know traditional mashed potatoes are full of butter, milk and/or heavy cream. It’s time to get back to the POTATO without all the dairy!

First, a tip from Fork Over Knives:

An Ingenious Hack for Super-Creamy Vegan Mashed Potatoes

“Here’s the most important thing you need to know about making vegan mashed potatoes: Even if you decide to vegan-ize your favorite recipe, skip all the non-dairy milks. Don’t run around town looking for oat milk (it always seems to be sold out anyways), don’t be disappointed by pea-protein milk, or overwhelmed by the flavor of coconut milk. Instead, reserve a few cups of the cooking water used for the potatoes before draining them. Then, when you go to mash, add a little bit of cooking water to give the finished mashed potatoes their creamy texture. Keep adding until you reach your desired consistency.”

And here is my healthy take on a mashed potato recipe:

MODERN DAY FOX MASHED POTATOES

DIRECTIONS:

Water (reserve 1 cup of cooking water after potatoes are boiled)
2 tsp plus 1/2 tsp garlic powder
1 tsp onion powder
4 large russet potatoes, peeled
1 tablespoon vegan butter (I recommend Earth Balance)
1 tsp salt (more or less, if desired- I used 1.5 tsp)

INSTRUCTIONS:

Peel and chop potatoes into 3 inch chunks.

Bring water to a boil in large sauce pan.

When water comes to a boil, add potatoes, 2 tsp garlic powder, and 1 tsp onion powder.

Boil potatoes for roughly 15 minutes, or until softened and easily to break apart with a fork.

Remove from heat. Before draining, remove about a cup of cooking water and set aside.

Drain remaining water from potatoes and return to sauce pan.

Using potato masher or ricer, mash potatoes until smooth. Be careful using a mixer as it can make your potatoes gummy. Add 1/2 cup cooking water as you mash, and then add in 1/4 cup increments as needed.

Stir in one tablespoon vegan butter, 1 tsp salt, and 1/2 tsp garlic powder. Make sure seasonings are completely blended into potatoes. Add additional salt, if desired.

Serve, and enjoy!

Here is a video tutorial for you:

XO Jaime

November 18, 2018 by Jaime Fox

Good Eats

Modern Day Fox Instant Pot Red Lentil Stew

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

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

Set pot to Saute
Heat oil in pot.
Add in onions and garlic. Saute for 3-4 minutes.
Add in tomatoes and stir.
Turn off pot.
Rinse lentils well in a mesh colander.
Add all remaining ingredients.
Stir well.
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.
Remove lid and stir well.
Taste and add more salt, if needed.
Serve and enjoy!

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December 5, 2017 by Jaime Fox

Good Eats

Modern Day Fox Instant Pot Curried Carrot Soup

“Carrot soup? That sounds… um, not good.”

That’s what I said when my best friend, Kelley, suggested we throw together an Instant Pot soup for my blog. But, the more I thought about it, the more I liked the idea of disguising a serving of vegetables into a smooth soup. Make it tasty enough and no one in my family would know they were eating a full serving of veggies. Heck, I hardly noticed myself!

Both Kelley and I deal with food intolerances in our households, so we immediately knew we would make it gluten and dairy-free. We strive to create dishes that are easy, and that meet the needs of our loved ones too. Our end result was a rich, almost buttery-tasting soup that was a cinch to throw together. Even my six year old wolfed down a bowl, and that says something – trust me!

We hope you enjoy it too!

Check out the prep video here:

xo Jaime

Note: This post contains affiliate links that directly help support the life of this blog. When you use my links for purchase, you help keep Modern Day Fox going! I’m not sponsored by any company, and anything I recommend in this post I have actually purchased myself.

Modern Day Fox Instant Pot Curried Carrot Soup

A rich and velvety carrot-based soup. Paleo friendly, gluten and dairy-free!

Course

Soup

Servings

servings

Ingredients

17 whole cashews soaked in 1/2 cup water for at least 30 minutes
8-10 whole carrots washed and peeled, remove ends
1 1/2 cups chicken or vegetable broth
1 can Coconut Milk full-fat or lite
1 TBSP curry
1 TBSP minced garlic or, 3 smashed cloves
1/2 cup diced onion or, 2 TBSP dried chopped onions
1 tsp Salt
1/2 tsp Black Pepper
Cashews for garnish (optional)
Cilantro for garnish (optional)

Course

Soup

Servings

servings

Ingredients

17 whole cashews soaked in 1/2 cup water for at least 30 minutes
8-10 whole carrots washed and peeled, remove ends
1 1/2 cups chicken or vegetable broth
1 can Coconut Milk full-fat or lite
1 TBSP curry
1 TBSP minced garlic or, 3 smashed cloves
1/2 cup diced onion or, 2 TBSP dried chopped onions
1 tsp Salt
1/2 tsp Black Pepper
Cashews for garnish (optional)
Cilantro for garnish (optional)

Instructions

Soak cashews in 1/2 cup water for at least 30 minutes.
Chop carrots in half.
Drain water from cashews after soaking.
Place all ingredients into Instant Pot and stir.
Set pot to 15 minutes Manual High Pressure.
Use a quick release to release pressure when timer goes off.
Allow to cool for a few minutes, and then transfer ingredients into blender.
Puree until smooth.
Pour into serving bowls. Garnish with chopped cashews and cilantro, if desired.
Enjoy!

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October 5, 2017 by Jaime Fox

Good Eats

I Tried It! PaleOMG’s Pumpkin Chocolate Chip Muffins

You know those women who go loco for all things pumpkin? Yeah, that’s not me. Pretty much the only dessert I will turn away in a heartbeat is pumpkin pie. Pumpkin?? In a pie?? Who’s idea was that? Pies are meant for three things: fudge, cherry, and lemon meringue. Not oversized gourds. Anyway, you get it. I’m not a “pumpkin person.” I am, however a “muffin person.” Muffins bring me lots of joy. When I saw the post for PaleOMG’s Pumpkin Chocolate Chip Muffins, I was very hesitant. Two out of three things in the recipe title made my heart fill with glee. Chocolate chips and muffins? Yes, please. But, pumpkin? Aw, come on!! After following a strict Paleo diet for a couple weeks, I was Jonesin’ for a treat so badly that I probably would have happily eaten pumpkin pie. I gave it a shot, and the results were oh-so-delicious. The pumpkin is an afterthought, in my opinion, while the chocolate chips and beautiful texture take center stage.

Here is what you need for this recipe:

Ingredients (all credit for this ingredient list goes to Juli Bauer from PaleOMG)

⅓ cup pumpkin puree
⅓ cup maple syrup
¼ cup coconut oil, melted
3 eggs, whisked
1 teaspoon vanilla extract
¼ cup coconut flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon powdered ginger
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup Enjoy Life Mini Chocolate Chips

And then you need to hop on over to Juli Bauer’s incredible blog, and find out to make them! Here is the link right to her recipe. Warning! You might get distracted and end up reading her posts for hours. She is quite funny and engaging! I have all three of Juli’s cookbooks and they are well-loved. Check out her latest cookbook here!

Enjoy!

xo Jaime

(This post contains affiliate Amazon links for products I use and love. I am not sponsored and my opinions are my own! If you use my links, you support this blog!)