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 under quarantine, I was craving a little something extra. Knowing that I shouldn’t go out for anything frivolous, I decided to search through the cabinets for what I could make to nip that little craving while not disrupting the work day.
Low and behold, I had all the ingredients to make a simple, and QUICK, boba tea. With little fuss, I made four servings in just about 10 minutes from start to finish!
Add 1 cup of boba + 1.5 cups of water +1/4 cup sugar (I used coconut sugar)
Cook on Manual (high pressure) for 2 minutes
Natural release for 5 minutes and then manually release
Remove boba and let it cool
Make tea concentrate
I used 4 bags of Earl Grey and 1 strainer of loose White Coconut tea and 2 cups of water
Cook for 4 minutes manual (high pressure) and then quick release
Spoon boba into a glass, add ice, add 1/4 of tea and fill up with milk
You are also able to watch my video for a walkthrough on how I made this delicious afternoon delight! Just click on my “Video” tab above!
So inquiring minds want to know… With the world experiencing this pandemic together and social distancing becoming the new norm, what are you doing to keep your life “normal”? Have you tried any new recipes?
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!