Category Archives: Yum

Spinach and Berry Smoothie Recipe

I make this in my Vitamix. I usually drink at least once a week.

1 tsp. ground oatmeal
1 tsp. flax seed
2 heaping tsp. Vegan protein powder
3-4 tsp. flavored yogurt. Right now I’m using strawberry yogurt. It’s Greek.
2 handfuls of baby spinach

Fresh berries if you can find them!

I have used frozen berries in the past. I buy the bags at Target, they are less expensive than the grocery store and last twice as long.

Fill it up with OJ and make it a smoothie!

I’ll drink this when I feel a little run down and it helps me out. I also drink this before a run or when I get home from the gym.


Hummus Recipe

My daughter creates this amazing hummus in my Vitamix. So good anytime and so easy! You know exactly what’s in it too! Get some amazing crackers or pita chips and enjoy!

1 can chickpeas, drained
2 medium cloves garlic
Dash of paprika
2 tbsp of lemon juice
3 tbsp of tahini (optional)
1/4 cup olive oil. Add more if you need to loosen up the humus.
Pinch of salt.




Slow Cooker Vegetable Barley Soup Recipe

I just made this today, but, instead of using my crock pot, I used my Instant Pot. I would strongly suggest you use a pinch of pepper vs. the 1/2 tsp. It was spicy! I changed the ingredients to what we eat and what we had in the house. I didn’t use the green beans, nor any parsley. I also recommend not using an entire onion unless it’s a small yellow onion. I used about 1/4 of the yellow onion I had, it was a large one.

This is what it looked like in my Instant Pot before I shut the lid:



1 yellow onion, chopped
2 carrots, cut into ½-circles
2 stalks celery, chopped
1 medium sweet potato, peeled and cut into ¾-inch pieces
4 garlic cloves, minced
1 ½ cups frozen green beans
¾ cup pearl barley
1 tsp paprika
1 tsp dried oregano
¾ tsp dried thyme
½ tsp salt
½ tsp ground pepper
1 (14 oz.) can petite diced tomatoes
6 cups low-sodium vegetable broth
2 cups water
¼ cup minced flat-leaf parsley

All vegetarian ingredients and I believe this is vegan as well.


Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
Cook on LOW until the barley is tender, about 8 hours.

Instant Pot – Click the soup button. It’s about 15-20 minutes to get up to pressure, then 30 minutes until it’s done.

Stir in the parsley. Serve.

This makes 11 cups. I filled two large canning jars almost to the top and I had 3 adults eat as well. There’s some leftover for one or two people for lunch tomorrow.

This is what it looked like after it was finished cooking:img_5523

Yum! Put a piece of bread in the bottom of the bowl before you pour the soup and it makes it even more yummier.



Meatballs and Tomato Sauce

This recipe was created for my usage in my Instant Pot. It’s pretty spicy and I used pretty large meatballs for this trial run. It was good and everyone enjoyed it with some veggie spaghetti! I had enough leftover to freeze three medium sized jars and leftovers for 1 Rubbermaid medium sized container.

Ingredients for sauce:

3 cans of 15 oz. tomato sauce
1 – 20 oz. can of diced tomatoes
2 – 14 oz. cans of Italian style sauce (This I found locally, it has basil, garlic, oregano in it. You can alternatively just add those spices with 2 more cans of tomato sauce if you desire or cannot find it in your grocery store.)

Ingredients for meat balls:

1 pound of ground beef
1 egg
1 cup Italian Panko
1 tsp. Sea Salt
1 tsp. black pepper
A generous amount of Parmesan cheese.

Directions for meatballs:

Preheat oven to 450°F
Combine ground beef, egg, salt, pepper, Panko, and Parmesan cheese and mix well in a bowl.
Roll meat balls into desired size and place on a baking sheet.
Place in oven for 10 minutes to get a great sear.

Directions for sauce:

Combine all the sauce into your Instant Pot. Set it on meat/stew for 5 minutes and leave the lid off. When the oven timer goes off for the meatballs, remove them from the pan and place in the Instant Pot. Hit the cancel button.

Place the lid on the pot, pressure sealed for 20 minutes on the soup setting. When times up, release the valve and hit cancel. I always unplug my pot at this point. Once the steam is done releasing, open the lid and enjoy!

Please credit me at this site if you use this recipe and post about it on the ‘net. Thanks!







Instant Pot

A few months ago I purchased an Instant Pot. If you don’t know what this is, it’s like a pressure cooker and a crock pot combined. I can cook chili in 45 minutes and it tastes like I had it in the crock pot all day.

Today I made chicken soup for the first time.

I used this recipe, which is for the Instant Pot. I’m sure you could use it for a crockpot, but, I have no idea what settings or times you would need or even if you would have to adjust the water.

(for about 5 quarts of soup)
1 small whole chicken (4-5 lbs)
1 whole bulb of garlic
2 stalks celery
2 carrots
1 bunch parsley (about 5 stalks)
1 thumb-sized knob of ginger
2 tablespoons salt
6 cups water


Place the chicken in the Instant Pot on the trivet.

Cut the carrots and celery diagonally into large pieces. Cut the parsley into 2 inch long sections, stems and all. Cut the ginger into thick slices. Separate the garlic bulb into cloves and peel the skins off each clove.

Add all the vegetables into the Instant Pot.

Add the salt and the water.

Place the lid on the Instant Pot, set the pressure valve to ‘seal’ and select ‘Poultry’, which will give 15 minutes of pressure cooking. (It will take about 15 minutes for the liquid inside to come to a boil and build up pressure, then it will pressure cook for 15 minutes. Total cook time 30 minutes).

After the Instant Pot has worked it magic on the ingredients you placed inside it, fish the chicken out and set it on a large plate to cool a bit. Then pull all the meat off the bones. Return the meat to the soup as large chunks, or after chopping into smaller pieces, depending on what you prefer).

I leave out the garlic and the ginger, but, I do use everything else.

I’m going to freeze this and heat it up when I want it vs. using canned soup!