Prep time: 5 minutes
Cook time: 30 minutes
 
Makes 6 servings

INGREDIENTS

• 1 pound chicken breasts
• 4 cups Chicken Broth
• Corn (optional)
• 1 cup Canned Tomatoes undrained
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 1/2 cup Jasmine Rice or other small grain rice
• 1/2 cup onions, chopped
• 5-6 sprigs Cilantro with stems
• 1 tablespoon Minced Garlic
• 1 teaspoon Ground Cumin
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 medium Lime
  
  

INSTRUCTIONS

• Place all ingredients into the inner liner of your Instant Pot. 
• Close the pot and set it to high pressure for 10 minutes.
• When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
• Remove the chicken from the pressure cooker and shred it.
• Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro.
• Squeeze in the lime or lemon juice. 
• Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips. 

• Chicken. If you want to use chicken for this recipe, cut it into small pieces and cook as directed. 
• Vegetables. Similarly, you can vary the vegetables to suit your taste.
  • Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies.
  • You can use any frozen veggies you have lying around--that's what I typically do anyway!
  • Some additional vegetables that I might suggest for this are onions, carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it's cooked are also very pretty in here.
  • If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve.
  • And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan!
  • The burst of fresh lime juice at the end is so good! Use lemon juice if you don't have any lime juice.
• Keto. To make this keto, consider adding riced cauliflower instead of rice.
• Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
• Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
• Stovetop. If you want to make this on the stovetop, just add everything into a 3-quart soup pot, and bring it to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.  
  
  

Calories: 263kcal | Carbohydrates: 21g | Protein: 15g | Fat: 13g | Fiber: 2g | Sugar: 4g
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/
Author: Urvashi Pitre

This is how I’ve been getting most of my veggies in: warm. This is my favorite recipe so far!
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In cooler weather, kale is plentiful and at its sweetest, which makes it a great time for a hearty salad loaded with veggies and other good stuff.
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Serves 1 

Salad ingredients:

2 tablespoons olive oil, divided
2 cups kale, thinly sliced into ribbons 
1/2 fennel bulb, cored and cut into thin strips
2 carrots, cut into 1/4” slices
1/4 cup yellow onion, diced
Orange Rosemary Dressing Ingredients:
2 tablespoons fresh orange juice
1 tablespoon olive oil
1 teaspoon fresh rosemary, finely minced
1/2 teaspoon Dijon mustard
1 clove garlic, minced
Sea salt and freshly ground black pepper

Instructions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil. Toss the fennel, carrot slices, and diced onion with 1 tablespoon olive oil and salt + pepper. Place on the prepared baking sheet. Roast for 20–25 minutes, or until tender.
2. Add kale ribbons to a separate pan with 1 tablespoon of olive oil and place in the oven for 5-6 minutes.

3. While veggies are roasting, combine ingredients for the dressing in a jar or small bowl and shake or whisk until thoroughly combined. Set aside until ready to serve.

4. Removing both pans from the oven, add the kale ribbons and other vegetables into a bowl.
5. Pour the dressing over the top and serve immediately.

I went to Miraval for a week to unplug, recharge, and kick off the new year. They say people go to there to celebrate, mourn, reset, or unplug. I went for all of that, but I got so much more. With all the classes, activities, and obstacle course on offer, you get a lot in a short amount of time you have there. Every day since I returned, something else rolls out of the experience. 

I took diverse classes such as Discovering Your Dosha, Quantum Consciousness, Lunar Moon Rituals, Glut and abs workout, Manifesting Joy and Harmony, and Happy Hips. I meditated in a hammock surrounded by a sound bath. I ran with a small group around the desert hills and was immersed in desert beauty. I had delicious organic healthy food, a scrub, massage, facial, and a ayurvedic treatment for the first time.   

I sent my husband a picture of me doing archery and he said, 'Looks like summer camp". I thought that must be what summer camp was like for him. But I never had a summer camp, and I also thought: you’re never too old for camp, and what a great way to experience it! I was off my phone and unplugged from the world, giving me space to connect to who I enjoy being when I’m alone with no agenda, no one else to take care of, and nothing to get done. It engaged my body, mind and spirt, and every bit of that brought out a part of me out that I hadn't seen for a while. 

I knew that I was fiery and brave and strong. But could I also have a quiet strength, could I step back from doing to observe and savor an experience? Turns out I can. When I chose to walk across a 25 feet suspended post, it was scary, not gonna lie! Maybe it was the fear that intensified my attention in the moment; suddenly, time stood still, and everything around me looked more alive. I took it all in, and created a snapshot in my mind. I have already returned to that moment in meditation, and can still feel the serene acceptance and inner calm I cultivated. It has made me more intentional about staying present- what a gift!

This classic dish is made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper. I made this dish for the holidays and used non-fat Greek yogurt instead of mayo and it came out fantastic! No one even noticed it wasn't made with mayonnaise.

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise, or use half mayo and half plain Greek yogurt
• 2 tablespoons pickle relish, or diced dill pickle
• 1 1/2 teaspoons dijon mustard, or yellow mustard
• salt and freshly ground black pepper, to taste
• paprika for garnish

Instructions:

1. Hard Boil Eggs: 

Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes

2. Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.

3. Make the filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
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4. Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.

5. Store in the fridge for 2-3 days - if there are any leftovers, which I doubt!

​https://tastesbetterfromscratch.com/traditional-deviled-eggs/