I’ve been hearing about the Instant Pot for several months, and although I’m willing to try new things and be a (fairly) early adopter, I’m not one to jump on fads. When I first heard about it, I thought it was going to be another fad/trend like the magic bullet or the dancing the Dougie. But I continued to hear about it – and since I’ve long been a pressure cooker cooker I decided I wanted to try the Instant Pot. And boy am I glad that I have!
My ONLY issue is finding recipes – or should I say ‘healthy’ recipes that suit the heart healthy/diabetic person. I can find plenty of meat, Keto and vegetarian recipes, but many are high in fat or sugar. I’ve also become frustrated with many of the sites because there are SO MANY ads that pop up all the time… and mailing list requests, and other pop-ups that seem to get past my pop up checker. I might have to explore this need and see if I can help fellow cooks resolve this issue.
Today, I’ll start with a nice and simple recommendation – fried rice. Please check this blog for more information about Instant Pot cooking and for the fried rice recipe, which has the following ingredients:
- 2 cups white rice prepared and cooled
- 1 T olive oil
- 1 small onion diced
- 1 T garlic minced
- 1 1/2 cups peas and corn frozen
- 3 T soy sauce*
- 3 large eggs
*My only changes would be to change to brown rice and to substitute the soy sauce for a product such as Naked Coconut Soy Sauce Substitute, to reduce the amount of salt in the recipe (they claim 65% less sodium than regular soy sauce).
Almost all of us should be including more vegetables into our diet, but the majority of us just don’t want to go through the bother of preparing them – especially in the middle of cooking. It’s so much easier to skip the salad and put it off for another day, and then another day and another until we have a drawer full of furry, rotten mush.
My trick is to prepare all the vegetables after I come home from shopping – before I put them into the vegetable drawer where they often serve our a live sentence and don’t become a part of our well-balanced diet. Once they were prepared, they go into storage containers or plastic baggies (i.e. Ziploc) and they were labeled with a small piece of masking tape to ensure they are identified easily (for all members of the household) and used quickly.
Continue reading “Grocery Shopping/Meal Planning -Vegetables”
Prior to J’s heart attack he did all the grocery shopping but after being released from the hospital he had to take it easy. All the walking that’s required to shop is a lot for someone recovering so I had to take over. Previously he was quite the foodie and loved to eat well but now we had to completely overhaul what and how he ate. We now had to keep in mind his diabetes (low sugar) PLUS a heart smart diet (low-fat, low salt).
Reducing sugar and fat are not too difficult since so many packaged foods focus on these but almost all packaged/processed food is too high in salt. J had been advised to have less that 2300 mg of sodium (approx. 1 teaspoon). We now had to read all product labels and it was shocking to see the amount of salt in canned and packaged foods. Even foods that say “no salt added” still contain amounts often too high for the serving size (more on this coming soon).
Here’s our initial grocery listing: Continue reading “What’s for dinner?”