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EASY NOODLE BOWL

I get asked all the time to share my Instagram or Facebook posts here on my blog so that it is easier to access for recipes. I admit, there comes a time when I access my own recipes posted here in a pinch for meal ideas. 🙂 This one is one our favorites and the ingredients are easy to change up any time depending on what you have in your cupboard or fridge. Enjoy!

Add the following to your Instant Pot (see below for a non Instant Pot variation):
2 cups veggie broth
1 tbsp apple cider vinegar
3-4 tbsp maple syrup
1 tbsp Tamari
Fresh garlic or 1/2 tsp garlic powder
Fresh ginger or 1/2 tsp ground ginger
1/2 tsp ground turmeric
Stir to combine.
I then added 3 squares of brown rice ramen noodles (found at Costco).
Cubed tofu (I often used Trader Joe’s)
A bag of frozen veggies plus extra frozen broccoli or kale!
Set the Instant Pot to 2 minutes. When 2 minutes are up, release pressure and stir. Top with sriracha if you like it spicy.

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If you do not have an Instant Pot, no problem! Just add the first 7 ingredients (broth through turmeric) into a pot and bring to a low boil. Add the noodles and cook until they start to loosen up and separate. Add the frozen veggies (or fresh) on top and let cook through until desired texture. Let the pot sit covered for a while to let the veggies fully defrost and cook. Then you can turn the heat off and let it sit covered for another 5-10 minutes to let the flavors combine.

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Staple Black Bean Stew (Pressure Cooker Recipe)

I posted this a few weeks ago on my Instagram page but I know a few who really like it when I post the recipes here because they are not on Instagram. 🙂

This recipe came together really out of “what we had left in our fridge and freezer” during our time here in quarantine.

Vans has been doing almost all the shopping for us. He found this bag of frozen pre cooked black beans at our local grocery store and I thought they were perfect for easy toss together meals. I was right.

The bag of Fire Roasted Bell Peppers and Onions I got from Trader Joes a while ago and keep on hand for stir-fries and stews.

So here we go!

Into your Pressure Cooker add the following:

Half a bag of the Fire Roasted Peppers and Onions

Half a bag of the frozen black beans (could try from a can too)

1 sweet potato peeled and cubed

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1/2 cup of quinoa

3 cups of low sodium veggie broth

Half a bag of frozen broccoli (again, all that we had in the house)

Garlic powder to your liking (we like it a lot)

1/2 tbsp of Chili Seasoning Blend or Chili Lime Seasoning

A cup of your favorite salsa

Fresh kale on top

I added everything to my pressure cooker in that order and I set the timer to 10 minutes and left for a walk. When I came home the pressure had released naturally. I added fresh cilantro and lime juice ( my favorite).

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CRAZY CAULIFLOWER CURRY (Instant Pot Recipe)

Cauliflower Crazy Curry – because I literally tossed this together in the 5 free minutes I had. (I had posted this on Instagram & Facebook a few weeks ago, adding it here for ease and reference.)
Add to your Instant Pot in this order:
1 carton of slow sodium veggie broth
1 cup yellow split peas
1 onion chopped
Stir
Thai House Red Curry Paste – guessing two tablespoons??
A few sprinkles of Turmeric and Garlic powder
Stir
3-4 large yellow potatoes chopped into small-ish pieces
1-2 zucchini chopped into similar size as the potatoes
1 head of cauliflower chopped
Put the lid on. Set to 10 mins and let pressure release naturally. When done, stir it all together and let sit for a bit to cool and have the flavors combine. Enjoy!

CROCK-POT Variation: Put everything into the crock-pot on high for 4 hours or until soft. Thank you to Michele on Facebook who came through with this crock-pot variation!

UPDATE – I recently made this subbing Sweet Potatoes for Yukon (skins on) and split-red lentils for yellow split peas. It was just as delicious though I think I prefer the yellow potatoes for more of the chew factor as the sweet potatoes dissolved but it still tasted great and looks so pretty! Again, even better the next day.

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Happy Trails!

~Trailmomma

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TURMERIC SOUP (Instant Pot)

Something to know about me: 1) I love yellow split peas (and green split peas – I don’t discriminate), 2) I love anything with turmeric (it does wonders for the body and reducing inflammation) and 3) I love my Instant Pot (um, duh?!). So this soup was sort of a no brainer and you know what? It totally worked! Enjoy and let me know what you think!

TURMERIC SOUP

  • 1.5 cups yellow split peas
  • 1 onion, chopped
  • 2 tsp garlic powder
  • 1 tsp ground turmeric
  • 1 carton of low sodium veggie broth (about 4 cups)
  • Kale or spinach (I used handfuls of both as that’s what I had on hand)
  • Green onions (optional but gives it a great flavor)
  • Red pepper flakes, to taste/optional
  • Black pepper, to taste

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*You get about 4-5 servings out of this. You could always have this over a baked potato or grain to create more bulk and stretch this meal to feed more people.

Chop your onions (try not to cry), toss them into your pressure cooker. Add the split peas, the garlic powder and turmeric. Add the whole carton of the low sodium veggie broth and stir.

Cook on manual for 10 minutes with the pressure valve set to sealing. Let pressure come down naturally.

When the pressure button drops, remove the lid (be careful of the steam), and add your kale and spinach and stir. Put the lid back on for one more minute to let the green cook down.  NOTE: the peas cook down really well, they almost dissolve but if you want a pureed extra smooth soup, use an immersion blender before adding the greens. I prefer a soup with a little more chunk to it, so I did not puree before serving.  

Serve with sliced green onions, red pepper flakes and crushed black pepper on top. I roasted some delicata squash in the oven to have on the side but really, the soup was enough for me.

Voila, dinner is served.

Happy Trails!

~Trailmomma

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DESERTED ISLAND STEEL CUT OATS

If I was sent to a deserted island and could only eat 5 things … steel cut oats would most definitely make my list. Random Trailmomma Recipe coming at ya.

Instant Pot Deserted Island Oats


1 cup gluten free steel cut oats
2 cups low sodium veggie broth
1 cup water
1 can cannellini beans (rinsed & drained)
1/3 cup nutritional yeast
1-2 tsp garlic powder
1 tsp ground turmeric
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1 16 oz bag of frozen broccoli (or any greens you like)
1/2-1 cup salsa

Add everything except the broccoli and salsa to your Instant Pot. Stir. Add broccoli on top. Set to Manual for 4 minutes. Let pressure release naturally. Add salsa and stir. Enjoy.

What one food would you take with you?!

Happy Trails!

~Trailmomma

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