Place chicken in instant pot and sprinkle with spices. Top with onion and tomatoes. Secure lid and close pressure valve. Press manual and increase time to 10 minutes. Allow to cook with slow release. Once pressure is released, shred chicken. I like to drain excess liquid.
Serve on a bed of lettuce or over cauliflower rice with avocado slices and a squeeze of lime juice.
I can’t believe it’s taken me almost 12 years of being a mom to discover this method for making pancakes!
You can make a week’s worth of pancakes in 15 minutes!
First, make your pancake base. I made Paleo Sweet Potato Banana Pancakes… but you could totally use a mix like Kodiak Cakes or even Bisquick if that’s what you have on hand.
For my pancake base, I mixed 3 browned bananas, one medium baked sweet potato, 2 eggs, 2 tablespoons of cashew butter and 2 teaspoons of cinnamon until well blended. If batter seems too thick, pour in a slash of almond milk or water.
Next, prepare your sheet pan by covering with parchment paper. I sprayed my pan with cooking spray then put parchment paper down to help it stay in place.
Pour batter on the parchment lined sheet pan and spread evenly. Add toppings as desired. I created sections with different toppings to keep everyone in my family happy. For this batch, I used blueberries, strawberries, chocolate chips and left one section plain. The possibilities are endless for toppings! Next time, I’m planning on banana slices and walnuts.
Place in a 350 degree preheated oven for 15 minutes or until pancake is cooked through.
Remove and slice into squares. Serve immediately or allow to cool and store in the fridge to reheat for quick weekday breakfasts!
I love, love, love cauliflower fried rice. I thought I had made every variation possible until I came up with this one! So easy and versatile – you can eat it for breakfast, lunch or dinner! I served it for dinner with steak and roasted broccoli then had the leftovers for breakfast the next day! Cook once, eat twice – my kinda recipe! Make it, y’all!
-1 pound bacon (I like @pedersonfarms)
-3/4 cup chopped yellow onion
-2 bags frozen cauliflower rice (I like @greengiant veggie medley), steamed
-6 eggs, beaten
-4 tablespoons Coconut Aminos
-3 green onions, chopped
-Salt + Pepper, to taste
1. Heat skillet over high. Add bacon and cook until crispy. Remove bacon from pan and allow to cool on plate lined with paper towels. Once cooled, crumble.
2. While bacon cools, add onions to pan with bacon grease and cook until soft.
3. Reduce heat to medium and pour eggs into pan with onions. Use a wooden spoon to scramble eggs.
4. Fold steamed cauliflower rice and crumbled bacon in to pan.
5. Add coconut aminos and stir until cauliflower rice is coated.
6. Cook, stirring constantly, for 2 minutes then top with green onions.
7. Season with salt and pepper.
Note: Skip the cauliflower veggie medley if on a Whole 30 – use plain cauliflower rice!