This post has been a long time in the making, but I’m so excited to finally get it to you! I developed these simple marinades to make dinnertime easier, but also still flavorful.
Once upon what seems like a long time ago now, it was recommended to me to try eating grain free. My first thought was ‘grain free? what on earth is left to eat?’. Eating grain free to me seemed like trying to go gluten free, but so much worse!
I used to make a spinach salad all the time that had crumbled gorgonzola in it, where you poured a warm bacon dressing over the top. It’s really beyond fantastic, but it also presents 2 problems, the first of which is that so many people don’t like blue cheese of any kind.
I’m having what they call ‘a minute’ with brussels sprouts right now! Although to be more specific that ‘minute’ has been going on for about a year now. Last fall when they started arriving at the supermarket, I started getting pounds and pounds of them to take home and roast.
Sometimes I have an idea for a recipe, make it, and everything works the first time like a charm. From there it’s just refining and testing. But then there’s those recipes where I kind of bomb it on the first time around.
Don’t worry if you don’t have an Instant Pot because I have instructions below for this Healthy Instant Pot Zuppa Toscana to be made in the slow cooker, as well as the stove top! My first goal was to make this beloved soup a little healthier and allergy friendly by eliminating the heavy cream. I’ve also included recipe to notes … Read More
Today marks the first ever Instant Pot recipe I’ve done! I do have to admit though, despite everyone saying the Instant Pot is the best thing since sliced bread – no wait… better than sliced bread, I remained unconvinced.
- Page 2 of 2