Chicken Quesadillas
Print Recipe Chicken Quesadillas 500 Cal, 38g Carb, 23g Fat, 26g Protein Servings servings Ingredients...
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Pizza Wrap
Print Recipe Pizza Wrap 623 Cal, 53g Carb, 33g Fat, 26g Protein Servings Servings Ingredients...
Read More »Pressure Cooker Beans
Print Recipe Pressure Cooker Beans 204 Cal, 33g Carb, 3g Fat, 11g Protein Servings servings Ingredients 5 cups dry beans4 tbsp salt2 tbsp pepper4 tbsp lard (or any animal fat)1 tbsp italian seasoning1 tsp cumin Servings servings Ingredients 5 cups dry beans4 tbsp salt2 tbsp pepper4 tbsp lard (or any animal fat)1 tbsp italian seasoning1 tsp cumin Instructions Place all ingredients in an 8 qt pressure cooker Cook on high pressure for 30 minutes. Once the 30 minute timer goes off, natural pressure release for 10 minutes. Then you can quick release or natural pressure release. Strain beans and store however you desire. Beans freeze very well. Recipe Notes One serving is about 1 cup of cooked beans. You can find the Instant Pot here on the meal prep equipment page. Adjust the cooking time up or down depending on the beans and the desired softness. For example, smaller beans, such as black beans, will become mushy if pressure cooked for longer than 30 minutes. If you don't have a pressure cooker, you can boil beans the traditional way. Cold soak beans in a pot of water over night. Discard water. Then boil beans with all ingredients for 2-3 hours. Powered by WP Ultimate...
Read More »Parmesan Bacon Egg Bites
Print Recipe Parmesan Bacon Egg Bites 43 Cal, 0.5g Carb, 3.3g Fat, 2.9g Protein Servings egg bites Ingredients 8 Eggs8 strips bacon1.5 cups Mixed Shredded Cheese0.5 cups Parmesan cheese1 cups Cottage Cheese0.5 cups Heavy Cream2 tsp salt Servings egg bites Ingredients 8 Eggs8 strips bacon1.5 cups Mixed Shredded Cheese0.5 cups Parmesan cheese1 cups Cottage Cheese0.5 cups Heavy Cream2 tsp salt Instructions Cook the bacon. After it's dried and hardened, crumble the bacon into small pieces. Add eggs, cheeses, cottage cheese, cream, and salt into a blender. Blend into a smooth paste. Pour egg mixture into silicone egg molds until about 3/4th full. Sprinkle in bacon bits into silicone egg molds. Cover egg molds with included lids. Pour 1 cup of water in the bottom of your Instant Pot. Place silicone egg molds into Instant Pot on a trivet. Set Instant Pot to steam for 8 minutes. Once the 8 minute steam timer goes off, natural pressure release for 10 minutes. Then quick release the rest of the pressure. Recipe Notes This recipe is best done with an Instant Pot pressure cooker. You can bake these in the oven, but it will not be as moist as using an Instant Pot. For oven baking, bake in muffin tins at 350F for 20 minutes. You can find the Instant Pot here on the meal prep equipment page. You will need silicon egg molds with lids for this recipe. One Instant Pot can hold 2 egg molds. Chunks of potatoes or sausage also work well with this recipe. Bake the potatoes before adding them into the egg molds. Powered by WP Ultimate...
Read More »Liver With Cheesy Yeast
Print Recipe Liver With Cheesy Yeast Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Instructions Use a food processor to grind the liver into a paste. Cook the liver in a skillet with the nutritional yeast and seasoning until thoroughly browned. Partition into small containers to freeze. Recipe Notes Nutritional yeast combos with liver very well to cover each other's nutritional bases. This dish is a true super food. Nutritional yeast has a delicious cheesy texture. If palatable, using more nutritional yeast is better for nutrition. Liver does not taste good by itself. To increase palatability, consider adding melted shredded cheese. You can use any liver, but beef liver generally has the best micronutrients. If available, grass fed and pasture raised animals will always have better micronutrients than confined counterparts. Liver is so amazingly dense with micronutrients that you should not consume large amounts of it per week due to vitamin A and copper toxicity. E.g., don't consume a stupid amount like 2 lbs of beef liver per week for years and years. I personally just eat on average a spoonful of liver a day (about 0.5 oz a day). For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
Read More »Pho Bone Broth
Print Recipe Pho Bone Broth Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Instructions Blanch bones in a large pot of water by bringing to a boil for 10-15 minutes. Skim off and discard the top layer of foam from the blanching process. Discard the water. Place bones in a pressure cooker with the onion halves, apple cider vinegar, pho soup base, and pho seasoning. Cover the bones with fresh water. Only use enough water to barely cover the bones. (More water will yield a diluted broth.) Cook on high pressure for 3-4 hours. After cooking, remove the bones and meat. Discard the bones. Save the meat for a different dish. Cover the pot and put in the fridge to cool for a day. After the pot has cooled, skim off the top layer of fat and marrow. Discard it or save it for cooking other dishes. Scoop out the gelatin bone broth into containers to freeze. Reheat bone broth gelatin to serve. Recipe Notes Animal bones can be found at the butcher at ethnic markets (E.g., Asian supermarkets). You can use whatever animal bones you like, but I have had the best quality broths from pork bones. Beef bones yielded a thinner broth (less collagen). I use an 8 qt Instant Pot for about 6 lbs of bones. (I have two Instant Pots and usually do 12 lbs at once.) I like to take the pork meat and serve it over white rice with hot sauce. I reuse the fat and marrow to make very rich pancakes. Blanching bones is not a necessary step, but it will yield a cleaner looking broth. For a bolder and saltier flavor, consider doubling the amount of pho soup base. If you cannot find BOTH the pho seasoning and pho soup base, you can try omitting one for a weaker flavor broth. Pork bones yield about 25% its weight in meat. (E.g., 12 lbs of pork bones gives me 3 lbs of pork meat) If using a slow cooker, cook for 24-48 hours. If it is your first time making bone broth, be careful to not overfill to avoid overflowing. Consider placing the slow cooker on some kind of pan to catch accidental overflows. Making homemade bone broth is not an easy task. However, it is a cost effective way of getting extra delicious collagen. Powered by WP Ultimate...
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