Whole food plant based purple cabbage and edamame salad with peanut sauce.
Soups are one of my favorite meals to make. I love that you can add in so many different vegetables, beans, and play around to develop different flavors. And this Vegan Instant Pot White Bean and Kale soup allows that. You can add in other …
I recently received an Instant Pot as a birthday gift and I am loving it! I’ve been using it on a weekly basis, testing and trying different recipes, trying to find a version that I love and know that you’ll want to make again and again.
Some of my favorite things to make in it are soups, beans, rice, and potatoes.
This instant pot vegan jambalaya quickly became a household favorite.
It’s healthy, it’s so easy to make and it’s a great base if you want to add more veggies.
For anyone who likes to meal prep at the start of the week, this should be added into your rotation.
This recipe calls for canned beans so it can be made in under 30 minutes. If you want to use dried beans, you certainly can, you’ll just want to increase the amount of time that it cooks in the instant pot to about 35 minutes on high pressure.
And, if you don’t have an instant pot, what are you waiting for? It’s the ultimate time saving appliance and it’s amazing how much flavor is created in such a short amount of time.
This is the first instant pot recipe that I’m sharing on this blog so if you have any questions, don’t hesitate to ask.
To Your Health and Happiness,
Instant Pot Vegan Jambalaya
This is an easy Vegan Instant Pot Jambalaya recipe. It's packed with flavor, uses fresh veggies and is fast to make.
- 1/2 Yellow Onion Chopped
- 1/2 Bell Pepper Chopped
- 3 Cloves Garlic Minced
Add to Instant Pot
- 2 1/4 Cups Short Grain Brown Rice
- 1 15 oz Can Pinto Beans
- 6 Cups Water
- 1 Tsp Liquid Smoke
- 1 Tsp Paprika
- 1 Tsp Thyme
- 1 Tsp Oregano
- 1/2 Tsp Cayenne
- 1/4 Tsp Cinnamon
- 1 Tsp Braggs Liquid Aminos
Add after cooking and after pressure has released from Instant Pot
- 2 Tomatoes Chopped
- 3 Cups Baby Spinach
- 1/4 Cup Nutritional Yeast
- Salt and Pepper to Taste
- Hot Sauce to Taste
Use saute feature on instant pot and saute onion, bell pepper and garlic until onion is translucent.
Add the remaining ingredients in the "Add to Instant Pot" section.
Turn off the sautee setting on your Instant Pot. Put lid on pot and make sure to close the steam valve. Set to high pressure and cook for 12 minutes.
Once pot beeps and is done cooking, quickly release the pressure.
Add in the tomatoes, spinach, and nutritional yeast. Add salt and pepper to taste. Serve and top with hot sauce if desired.
I’m going to be honest here. I’ve never been someone who uses mint very often in cooking.
It’s not that I don’t like mint, I just haven’t made many dishes that call for it.
Last week, I was following a meal plan that sounded interesting and one of the recipes called for mint. So, I went to the grocery store, bought a whole big bundle of mint, and used very little of it.
So here I am with all this left over mint, trying to figure out what to make with it. There were a variety of different salad recipes that popped into my head, but one recipe that I really wanted to try was a creamy mint avocado pasta sauce.
I had an avocado that needed to get used, I was leaving the house in about 45 minutes and needed to eat some dinner before I left.
Now when I tell you that this creamy avocado mint sauce is amazing, I mean it.
The avocado makes this dish creamy. You can make this dish as minty as you want to, depending on how much mint you add to it.
It’s really quick to put together, it takes minimal ingredients, and it has an incredible taste.
When I got done eating this pasta dish, Adam immediately told me that this is a recipe that needs to be on this blog.
So, here it is. Creamy Avocado Mint Pasta Sauce.
Creamy Avocado Mint Pasta Sauce
- 1 Avocado
- 1/4 Cup Fresh Mint Leaves
- 2 Cloves Garlic
- Juice 1 Lemon
- 4 Tbsp Water
- 8 oz Pasta
- 1 Cup Frozen Peas
- Hot Sauce, to taste
- Salt and Pepper, to taste
- Vegan Parmesan. Optional
Cook pasta according to instructions on package.
Meanwhile, defrost peas by adding into a bowl of warm water and make sauce by putting all remaining ingredients into a blender.
Mix until the sauce is creamy. Drain peas.
Mix the sauce into the pasta. Stir in peas. Sprinkle with Parmesan if using. Enjoy!
First, there was Avocado Toast. And then…there was Smashed Pea and Avocado Toast! I’m a huge avocado toast fan, not gonna lie. It’s fast, satisfying and you can jazz it up in so many different ways. My recent new favorite version of avocado toast is …
Click the play button below to listen to Nurse Kristin’s interview with Joyce:
In the episode of Stories of Self-Healing, you are going to hear Joyce Hale share her story about overcoming Lupus. Just a few years ago, Joyce’s Lupus had advanced to the point where her medications were not stopping the progression of her illness and almost every organ in her body attacked by this disease. She was having daily seizures which were causing her to face the reality that soon, she would no longer be able to work.
Joyce already had a titanium plate holding one side of her jaw together and was recently informed that she would need to get another plate to hold the other side of her jaw together. Doctors told her that the only way avoid this was to get her Lupus under control.
But after years of struggling with this disease, her health started to improve. In a last ditch effort to “try anything”, Joyce decided to try eating a Whole Food Plant Based Diet. After only a couple of weeks, her seizures lessened, she was able to reduce the doses on some medications.
Over the next couple of years, Joyce dug deeper into plant based nutrition and today, Joyce is Lupus Free and 100% Medication Free. And today, she is here to share her journey and story with you.
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