So I don’t know about you but there is something about autumn that makes me crave some good ‘ol fashioned popcorn – while relaxing in comfy clothes and watching a movie.
But I cannot get over how toxic some of these microwaveable popcorn bags are with the overloaded fake butter or the copious amounts of salt. Plus think about how long those things sit on the shelf before you buy them! And the worst part is if you do make those – half of the bag is left unpopped!
So of course I have tinkered away to find the best recipe for popcorn at home using only 2 ingredients and my trusty instant pot! It is ready in about the same time as the microwave and I can customize the final product however I want – plain, real butter, salt & pepper, caramel…
1/2 cup popcorn kernels (yellow, purple…any will do)
2 tbs coconut oil
Select “Sauté” on your Instant Pot
Wait till the display reads “Hot”
Add coconut oil and melt completely
Add kernels and mix in the oil so they are all coated
Cover your IP with a lid (standard pot or regular lid)
Make sure your lid is set to vent and NOT seal – you are not building up pressure for this recipe!
Wait about 3 minutes or until the popping has almost stopped
Uncover and enjoy!
And nope – you do not taste the coconut oil. And yep – I have tried other oils but coconut has been the best. Why? Because you need a high temperature oil that will not burn -that’s why olive oil or butter wouldn’t work. Avocado and ghee have had some success but nothing like coconut oil.
I also posted a quick video on the Video page if you want to check that out!
So are you going to give this a try? Let me know below or on my IG if you do and how it turns out!
While everyone says that breakfast is the most important meal of the day, I say that lunch should be the biggest!
Some of you know that I am on a healthy journey and trying to lose some weight that stress, moving, and the holidays have all packed on. One of the changes I wanted to make was to take a page from the Mediterranean diet and make lunch my biggest meal. This helps me to eat and burn. In other words, I am not going to bed after eating a large meal and letting my body turn those calories into sugar which adds to those hips! By eating a larger meal at lunch, I am active for hours following which means those calories are absorbed as energy instead!
So one of the best things about living in California is the abundance of produce no matter what time of the year! After a trip to the grocery store this past weekend, I came home with a receipt that was way too long but managed to scoop out some great items! One of which was these amazing red bell peppers. So what to do with these sweet treats?
Stuffed Red Bell Peppers with Grounded Turkey and Basmati Rice
4 large green bell peppers
1½ teaspoons extra virgin cold pressed olive oil
1 medium Spanish onion, chopped
6 clove garlic, minced
1 shallot, minced
1 pound lean ground turkey
1½ cups cooked basmati rice
1 8-ounce can tomato sauce, (1 cup), divided
1 teaspoon Himalayan pink salt (add more to taste)
¼ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
Make sure that your Basmati rice is cooked al dente. Remember that it will cook a little more in the peppers!
Preheat oven to 350°F.
Hollow out the peppers by cutting out stem ends of bell peppers; I saved the tops to put on top for decoration. Scoop out seeds.
Make sure the bottom of your large nonstick skillet is coated with olive oil. Heat the oil in over medium heat. Add onion, shallots, and garlic and cook, until the onions are soft (about 3-5 minutes). Add turkey mixing with the onions, shallots, and garlic, just until it looks brownish, about 2-4 minutes.
Add precooked Basmati rice and mix with turkey. Add 1 cup of tomato sauce and continue to mix together. Add salt and pepper to taste.
Stuff the peppers with the mixture, leaving behind any fat and place them in an oven-safe dish like a 2-quart casserole dish. Bake uncovered for 20 minutes to finish cooking the meat and rice mixture. Then cover and finish baking for 10-15 minutes until peppers are tender.
So inquring minds want to know… Are you going to try this recipe? Have you made something similar? Do you have any go-to meals that you make for dinner/lunch? Tag me on your IG if you try this recipe or your own variation of it – @ms_bella_daniela!
In keeping up with the theme of getting and staying healthy, I have been trying out new dishes in the kitchen. Some of the recipes are old favorites and some are new! For me, the kitchen and cooking are stress relievers so I always like to try something new.
So I was craving some pasta (and yes I use organic pasta with gluten regularly) but I did not want anything heavy as my sauce or tomato-y. I needed to be creative with limited ingredients and time -I was not about to start cooking a full gourmet dinner at 7-something at night.
I made a quick homemade avocado sauce that was light but very flavorful! It can be served cold like a pasta salad but I did serve it warm last night!
1 Large Haas Avocado 1/4-1/2 Cup Greek Yogurt 2 Tbsp Parmesan Cheese 1/4 Cup Fresh Lemon Juice 1/3 Cup Olive Oil 3 Cloves Garlic (minced) 1.5 Tbsp Onion Powder Fresh Black Pepper to taste
Mash and mix everything together (you can put it in the food processor for a creamier sauce). Top and serve!
Both my husband and I cleaned up the bowl! It was great especially on a warm/hot night for something light. It was high in good cholesterol, easy to digest, flavorful, and with low/no salt.
Inquiring minds want to know… Have you tried a new recipe for an old favorite? Are you an avocado lover or is it not your cup of tea??