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Tag Archives: #instafood

Instant Pot Savory Vegetable Soup

13 Monday Feb 2017

Posted by mmvsmm in Recipes

≈ 1 Comment

Tags

#cleaningeating, #dinner, #fieldday, #ginger, #immuneboost, #instaeats, #instafood, #instantpot, #lunch, #muirglen, #nomnom, #organic, #paleo, #paleodiet, #pressurecooker, #quickmeal, #savory, #soup, #tasty, #vegan, #vegetable, #vegetarian, #wintersoup

A few weeks ago J and I invested in an Instant Pot and man is it awesome! Not only is it a time saver it’s also a seven in one multi-functional cooker: pressure cooker, slow cooker, rice cooker, sautes/browns, yogurt maker, steamer, and warmer in one! After spending three hours on the road today returning home from a fun weekend in PA, I was looking to make something for dinner that was quick, tasty, and did not require a trip to the store. In the winter I am always sure to keep the following staples so that at the very least I can whip up some kind of soup in a pinch:

  • Organic, reduced sodium, vegetable and/or chicken broth
  • Muir Glen organic cans of tomatoes (BPA free!)
  • Yellow onions
  • Garlic

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Anything else I find in my fridge or pantry to throw in is just an added bonus! J has been under the weather so instantly knew that fresh ginger root would play a role in this soup due to its natural immune boosting properties! For those of you that do not have an Instant Pot, this soup can also be made on the stove top.

Instant Pot Savory Vegetable Soup

Author: mmvsmm.com
Servings: 4-6
Prep time: 10 mins
Cook time: 15 mins

Ingredients:

  • 2 Tbs Olive Oil
  • 2 Cloves Minced Garlic
  • 1 Tbs Minced Ginger
  • 2 Shallots (optional)
  • 1 Medium to Large Onion Diced
  • 2 Medium Zucchini Chopped
  • 1 1/2 Cup Broccoli Florets Chopped
  • 2 cups Curly Kale Chopped
  • 1 28 Ounce Can Muir Glen Diced Tomatoes
  • 5 Cups Free Range Low Sodium Chicken Broth (vegetable broth works too!)
  • 1 Tbs Parsley Flakes
  • 2-4 Thyme Sprigs
  • Sea Salt or Himalayan Salt to Taste

Instructions:

  1. Turn Instant Pot onto saute mode
  2. Drizzle olive oil into bottom of pot
  3. Once olive oil begins to heat, toss in onions, garlic, ginger, and shallots (if using) and cook until onions become translucent (about 5 minutes)img_0845
  4. Add in the zucchini, broccoli, and parsley flakes, stir for 2-3 minutesimg_0852
  5. Place thyme in the potimg_0854
  6. Pour tomatoes and their juices along with the broth over the veggie mixtureimg_0856
  7. Cover the Instant Pot with lid, ensuring that both the lid and its vent are in the “closed” position
  8. Set the pot to 10 minutes on the pressure cooker mode
  9. When the timer is up use the quick release method for ventilation
  10. Remove the lid
  11. Stir in the chopped kale until it begins to wiltimg_0864
  12. Fish out the thyme sprigs and remove from the potimg_0865
  13. Ladle the soup into bowls and serve with sea salt or Himalayan salt to taste
  14. Enjoy!

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Recipe: Tuscan Chicken Skillet

24 Tuesday Jan 2017

Posted by mmvsmm in Recipes

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Tags

#chicken, #cleaneating, #food, #glutenfree, #instaeats, #instafood, #italianfood, #lowcarb, #muirglen, #nomnom, #organic, #paleo, #paleoeats, #paleofood, #paleoleap, #quinoa, #sugarfree, #whole30, #yummy

Over the weekend J discovered a fantastic resource for recipes: Paleo Leap. I’m super stoked for their app to come out soon as well! While I really enjoy putting together some of my own creations in the kitchen, it’s also great to try out some of the tasty recipes we find on the web. Here is our experience with this paleo-friendly slice of Italy!

Tuscan Chicken Skillet 
Author: Paleo Leap
Prep Time: 15 mins
Cook Time: 30 mins
Serves 4

Ingredients:

  • 1 lb. chicken breast tenderloins
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ½ cup sun-dried tomatoes, chopped
  • 15 oz. fire-roasted diced tomatoes
  • 1 tsp. oregano
  • ½ tsp. thyme
  • Cooking fat (I used coconut oil)
  • Sea salt and freshly ground black pepper

Directions:

  1. Melt some cooking fat in a large skillet placed over a medium-high heat.
  2. Add the chicken and brown for 3 minutes on each side.
  3. Remove chicken and set aside on a plate.IMG_0756.JPG
  4. Add some more cooking fat to the skillet if necessary.
  5. Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.IMG_0759.JPG
  6. Add the onion and cook until soft, about 4 minutes.
  7. Add the garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
  8. Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.IMG_0767.JPG
  9. Transfer the chicken back to the pan.
  10. Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
  11. Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.IMG_0773.JPG

We chose to serve this over quinoa but it would also be great over cooked spiralized zucchini! Delish!

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Recipe: Zucchini Noodle Veggie Lo Mein

08 Sunday Jan 2017

Posted by mmvsmm in Recipes

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Tags

#asianfood, #cleaneating, #dairyfree, #getinspiredeverday, #glutenfree, #grainfree, #instafood, #kitchenaid, #lomein, #lowcarb, #meatlessmonday, #nomnom, #noodles, #paleo, #sugarfree, #vegetarian, #whole30, #zoodles, Recipes

Need an idea for Meatless Monday? Eating less meat is one of our goals for the new year, and we plan to accomplish that by cutting out meat on Mondays. Since I cook extra for leftovers it may turn out that most Tuesdays are meatless too! I stumbled across this Zucchini Noodle Veggie Lo Mein recipe when making the Mango Noodle Bowls for our Tapas Party on NYE. Another great, low-carb and grain-free recipe from Get Inspired Everyday. At the start of 2016 I cut out gluten from my diet, but any grains in general are a form of carbohydrate and thus get converted to sugar when digested. As many researches have shown that cancer LOVES sugar, I’ve decided to go completely grain free in 2017! This will make eating out much more difficult as even gluten-free crusts, breads, or buns will have to be avoided unless I am fortunate enough to find a paleo restaurant (paleo diet is grain-free) like Hu, where we frequent when in NYC. And we just so happen to be going there this weekend to see my specialist! I have no doubt that I will have more energy and less inflammation due to this decision, which is so key for me given my almost constant sacrum pain. Fun fact: did you know that eating an anti-inflammatory diet can drastically reduce joint pain?

This recipe was so easy to accomplish with our KitchenAid spiralizer attachment. We had beautiful noodles made from both zucchini and carrots in just minutes! Check out this short video as proof!

After not being able to eat lo mein in over a year, this recipe changed all of that. And I didn’t miss a single thing about not having real noodles. As a little girl who grew up LOVING Chinese takeout out, I am a very happy camper!

Zucchini Noodles Veggie Lo Mein

Athour: Get Inspired Everyday!

Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
 Serves: 4 servings
Ingredients
  • 2 Tablespoons avocado oil, or olive oil
  • 12 crimini mushrooms, 6 ounces, washed and sliced
  • 2 baby bok choy, 6 ounces, thinly sliced and thoroughly washed
  • 1 large red bell pepper, 8 ounces
  • 1 large carrot, 6 ounces, peeled and ends cut off
  • 2 cloves garlic, minced
  • 2 Tablespoons ginger, minced
  • 1 bunch of green onions
  • 4-8 zucchini, depending on their size, weighing 2 pounds, spiralized into noodles
Sauce:
  • 2 Tablespoons tapioca starch
  • 3 Tablespoons gluten free soy sauce or coconut aminos
  • 1 Teaspoon toasted sesame oil
  • 1 Tablespoon mirin, optional but nice for more authentic flavor
Instructions
  1. Make sure all your veggies are prepped before starting the stir fry.
  2. For the bell pepper, cut out the core and remove as many seeds as you can. Thinly slice it or spiralize it by place the core side on the blade side of the spiralizer and pushing the pronged side into the bottom end of the pepper. Then turn the handle and spiralize it. Spiralize the carrots, or if they’re too small, thinly slice them. For the green onions, thinly slice the whole bunch, both the green and the white part. Reserve the green part for the end of the stir fry and keep the white part with the garlic and ginger.
  3. Preheat a very large skillet (at least 15″) over medium high heat. While the skillet heats, make the sauce by mixing together the tapioca starch and soy sauce until the tapioca has completely dissolved, and there are no lumps. Mix in the sesame oil and mirin if you’re using it, and set the sauce aside.
  4. When the pan is hot but not smoking, add 1 Tablespoon of the oil into the pan along with the mushrooms, bok choy, bell pepper, and carrots. If you’re comfortable cooking over high heat, increase the heat from medium high to high for a more authentic seared flavor. Stir fry for 2-3 minutes, or until the veggies are starting to soften.IMG_0504.JPG
  5. Add the garlic, ginger, and the white part of the green onions and stir fry for an additional 1-2 minutes, or until it’s fragrant and the green onions have wilted. Transfer the stir fried veggies to a large serving bowl and place the bowl in the oven at a low temperature to keep warm (150ºF) while you finish cooking.
  6. Place the pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are barely beginning to soften, 1-2 minutes. Add the sauce mixture and the reserved green part of the green onions, and immediately remove the pan from the heat.
  7. Add the noodles to the veggie mixture in your serving bowl and toss to completely combine. Taste and adjust the seasonings by adding a bit of sea salt if necessary.
  8. Serve immediately.
  9. The leftovers keep well for this dish, and I like to eat them cold for lunch the next day. The zucchini noodles will shed water, but you can just pour off the extra liquid, the taste is still great.
Notes
You may need to add sea salt to taste, especially if you use coconut aminos which is generally less salty than soy sauce.
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Veggie Lo Mein!

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For added crunch we topped this dish with sesame seeds and sweet pea sprouts!

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