I’ve made these Korean Beef Bowls so many times lately, and I still can’t get enough of these flavors. I’ve been meal prepping the individual ingredients and then fixing myself a bowl for lunches all week long.
What if you were just minutes away from a breakfast like this on your average Tuesday? Well thanks to meal prepping, this can actually be the case. Having the sweet potato toast already prepped ahead makes this recipe extra easy.
The Instant Pot really shines when you place tough cuts of meat in it because in a short time, it breaks it down into perfectly tender shredded meat. I’ve been having lots of fun creating Mexican inspired recipes with the Instant Pot simply because it makes it so easy.
I feel like trying to use words to tell you how good a dairy free queso is, well… that’s kind of a tough sell! But if I could just pass you one of these chips loaded with queso, guacamole, and pico, you wouldn’t need any words at all.
I have been on such a kick with freeze dried fruit lately. It started with our trip to Iceland where I took along some freeze dried berries to put into our pancake mix. (This is the photo of Tyler with those pancakes and freshly brewed coffee.)