I am having the BEST time seeing you all post your favorite recipes for the Detoxinista Challenge this week. It’s been a nice reminder to make some recipes that I haven’t used in a while! (If you need some healthy eating inspiration, be sure to join our free Facebook Support Group— our private community is so motivating.)
I’ve been playing around with my Instant Pot more this week, and I have to say, it’s quickly becoming my favorite kitchen appliance. (Maybe second only to my blender, since I use that daily and often more than once.)
When I spend the week recipe testing, I don’t always sit down to formal meals, so the past few days I’ve been grazing as I taste-test my recipe experiments. It’s probably not how I would eat if I didn’t spend my spare time developing recipes, so don’t necessarily take this post as a “here’s how you should eat” sort of thing. I think I’d honestly rather sit down to three solid meals a day instead of snacking so much, but the fact that I’m still breastfeeding affects that, too.
Regardless, I hope you’ll find these meal ideas inspiring if you need to break out of a food rut. It can be challenging to come up with healthy meal ideas when it’s chilly outside! Here is a peek at what I’ve been making this week.
Breakfast: My son requests his smoothies by color, so yesterday we had an “orange” one. It was a combination of banana, mango, pineapple, avocado, and water, and it was pretty delicious! However, it didn’t keep me full as long as my favorite chocolate shake filled with chia seeds and hemp hearts, so I needed a snack about 2 hours later.
Mid-Morning Snack: I treated myself to an almond butter brownie that I had made in the Instant Pot the night before, with a little bit of decaf coffee. (I love drinking coffee with my sweet treats, but I try to stick with decaf to avoid the caffeine while breastfeeding. My baby is sleeping GREAT right now, so I don’t want to risk rocking the boat.)
Lunch: I reheated some Wild Rice & Mushroom soup that I’ve been testing, because my 16-month old is OBSESSED with it. It tastes like the stuffing I make for Thanksgiving. I also tried cooking some wild-caught salmon in the Instant Pot, which wasn’t a huge success flavor-wise, but the texture was good, so I had that for lunch, too.
Early Evening Snack: I snacked on some leftover quinoa salad while preparing dinner. This one is another experiment, but it was inspired by my other popular Quinoa Salad recipe here.
Dinner: I was inspired by one of our community members to try a pot-in-pot recipe in my Instant Pot, so I made my Kung Pao Chickpeas with a bowl of rice ALL AT THE SAME TIME. It took 10 minutes to cook together! You have to factor in another 10 minutes for the pressure to release, but it’s still totally hands off and dinner is ready in 20 minutes. So easy!
Also, don’t forget to participate in the Detoxinista Challenge this week– you could win your own Instant Pot! Join in by using the hashtag #detoxinistachallenge in your blog comments or in your social media posts so I can find you.
Reader Feedback: What are YOU eating this week? Any recipes you’d like to see me make in the Instant Pot next?