Growing up, I use to hate this sour vegetable called rhubarb. As I’ve grown up, I know have come to love this plant! I love creating cookies, bars and pies with it. My father use to love rhubarb pie. A rhubarb custard pie would always make an appearance on his birthday. I find it only fitting I post this recipe on his 68th birthday today. Although my father is not present in my life and now watching down on me, I know he has helped build me into the person I am today. The picture below is from my wedding almost eight years ago in August…it seems like yesterday, but I guess time does fly!
When getting rhubarb for this pie, I will let you in on a little secret of my mothers. One stalk of rhubarb is about 1 cup, so for this recipe you will need 3 stalks give or take depending on the stalk size.
Have you heard of an Instant Pot? This pot has become my favorite appliance in the kitchen. I love it for a few reasons. I purchased an Instant Pot with 7 features (pressure cooker, slow cooker, rice cooker, sauté/browning, yogurt maker, steamer and warmer) and feel I could eliminate a few appliance on the counter with just this one. With the warm season upon us, we have utilized the Instant Pot instead of the oven. I love how FAST this pot cooks everything. Cooking a whole chicken is very quick, simple and easy to do! In the past two weeks, we have used our instant pot to make stews (grabbing frozen meat and having a meal ready in 30 minutes is AMAZING), bone broths (cooks in two hours what I spent cooking for 2 days) and steaming vegetables. The Instant Pot continues to amaze me!
This recipe is for how to cook a whole chicken in an instant pot. If you do not have an instant pot, but a pressure cooker it will still work. However, your process for getting the pressure will be different, please follow your pot instructions. The cook time should be the same.
I shared this recipe with Paleo Parents and it was featured on their blog this week! Paleo Parents is a blog written by Stacy and her husband Matt. Stacy is someone I admire because she has been through a weightloss journey and understands the importance of fueling your body with all natural ingredients…oh and maybe because we share the same name.
When I started my Paleo lifestyle journey, I thought I would never have macaroni and cheese again. Needless to say, my mother did tell me, “Never say never”. For those who thought they too could never have Macaroni and Cheese again, welcome to my happy world of Paleo food! I have made this dish for many group parties and people are amazed when they learn the dish is free of gluten and dairy. This recipe does take some time and planning, but the end result will have your taste buds drooling and licking the spoon until the last bite!
My Twice Baked Macaroni and Cheese dish is easy to make! For the noodles, spaghetti squash is baked in the oven and scraped to thin spaghetti shreds. The cheese sauce is created through soaked cashews and nutritional yeast. Soaking cashews can happen two different ways. When on a time crunch and need it done quickly, cashews can soak in bowling water for 10 minutes. I prefer soaking the cashews for a minimum of four hours in room temperature water. Soaking the cashews breaks down the nut and allows it to become creamy when pureed in a blender. The nutritional yeast is not your standard baking yeast. Nutritional yeast is large yellow flakes packed full of vitamin B nutrients. When you combine all the ingredients in a dish and bake them together, those consuming it will not believe it is an all-natural healthy dish!
The season of berries is upon us! I taste a difference in purchasing fruit at the store versus purchasing it local from a farmer. Local fruit has an amazing taste being kissed from the sun for several days. I’ve taken my favorite berry recipes and grouped them all together for you! I’m sure with the amazing list of recipes below, you will be able to find one, if not several to add to your menu this week!
I use to associate deviled eggs with Easter. However, since going Paleo we consume deviled eggs about once a month. I make them as a meal or take them as an appetizer to parties. They are very easy to make, once you get down cooking the eggs. I’ve found the best way for me to cook the eggs is place them in a pot of water. Bring the water to boil and then cover the eggs. Remove from the eggs and pot from heat for 15 minutes. After 15 minutes, I place the eggs in cold water to bring down their internal temperature and stop the eggs from continually cooking.