Instant Pot Beef & Portobello Mushroom Stew

There's not much I can say about this recipe that you wouldn't already know - it's hearty, simple, and basically the perfect meal to fill your tummy on a cold winter day (I ate mine on a snowy afternoon while sitting on the couch wearing thick wool socks, and watching Chronicles of Narnia 😍). Pair it with some crusty bread to soak up the stew, and it's pure heaven!

Instant Pot Beef & Portobello Mushroom Stew

Serves 4-6 

2 tbsp butter
2 lb beef chuck, fat trimmed & cut into 1 inch cubes (I prefer doing this because it results in much tenderer beef than using pre-packaged stew meat)
1 tsp dried crushed rosemary
1 medium yellow onion
2 celery stalks, diced
3 carrots, peeled and diced
1 1/2 cups no sodium added beef or chicken stock
8 oz portobello mushrooms, sliced
Freshly ground black pepper, to taste
2-3 tbsp flour
2 tbsp water

Place butter in Instant Pot, and press Saute function. In two batches, sear the beef cubes on two sides. Don't crowd the beef, or it will steam instead of brown. When finished, turn off the Saute function and add all beef back into the pot.

To the beef, add the onions, celery, carrots, dried rosemary, stock, and pepper. Stir to combine, and then toss the sliced portobello mushrooms on top. Close the lid, and cook on Manual for 15 minutes at high pressure. When the timer goes off, let the pressure release naturally (otherwise you'll have to attempt eating boiling lava stew). If after 15-20 minutes the pressure hasn't fully released, open up the valve to release any remaining pressure.

In a small bowl, combine the flour and water with a fork to remove any lumps in the flour and create a slurry. Stir into the stew, and then turn on the Saute function. Let come to a boil for about 5 minutes in order to thicken the stew. Serve with Whole Wheat Skillet Focaccia.

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Pumpkin & Apple Pork Roast

I'll just say it: crockpots are life. I love throwing some ingredients together in the morning, and then being greeted at the door later in the day to a cloud of delicious smells. It's like coming home to find someone cooked a surprise meal for you while you were gone, "For me?! Oh you shouldn't have, Crockpot! You're such a dear."

This is a little something I came up with after the kids begged me to buy a "baby pumpkin" at the grocery store. If you enjoy Fall as much as I do (it's at the top of my Seasons list), you'll love this recipe, because it will make your house smell like all the best things about Fall.

Ingredients
2-3 pound pork roast
2 large apples of your choice, cut into 1/2" slices (firmer ones like Honeycrisp tend to be better, because they don't turn to mush)
1 large onion, sliced (I cut into rounds, and then half them)
1 small baking pumpkin (I usually look for one a little bigger than the size of a softball. Cut it in half, scoop out the guts, cut into slices and then slice off the outer skin)
1 cup apple cider
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom

Instructions
In a small bowl, combine spices and then rub over meat. Place in a crockpot, and arrange apple, onion, and pumpkin slices on and around it. Pour apple cider over everything, and cook on Low for 6-8 hours or High for 4-5 hours.

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Heart-Healthy Honey Almond Granola

My husband looooves the Bear Naked Honey Almond granola, and it's one of the only kinds we've found that has zero sodium. It's also one of the few brands that isn't LOADED with sugar (which is the other thing to watch out for with granola). But the ways he mows through the stuff, we couldn't afford to keep shelling out $3.99 per tiny bag. So naturally, I did what I do - dove into the internet, read through a dozen or more recipes, and came up with a healthier hodgepodge recipe of my own.

I'd made granola before, but it was always pretty unhealthy, albeit delicious. This one contains no sodium, is as low on sugar as I felt I could go, and has a short ingredient list, which is always a win in my book. In fact, it comes together so quickly,  I can stir up a batch and pop it in the oven while the kids are trapped eating breakfast in their high chairs 😂

If you like granola, I highly recommend making your own. It's one of those things that tastes *infinitely* better when it's homemade. I wish I'd started doing it sooner not only for the financial savings, but the improved taste.

Heart Healthy Honey Almond Granola 

4 cups rolled oats

1/4 flax seeds

1/2 tsp cinnamon

1/4 tsp ginger

1 cup whole almonds

1/2 cup oil of your choice (I use avocado oil, but plain old Canola works too!)

1/3 cup honey (if you like it sweeter, you can go up to 1/2 cup)

3/4 tsp vanilla

Preheat oven to 350, and line a rimmed baking sheet with parchment paper (once granola cools, it sticks to the pan like a BEAR if you don't). 

In separate bowls, stir together dry ingredients and wet ingredients. Pour wet ingredients over the dry and toss thoroughly to combine. 

Bake for 25 minutes (or until lightly browned), stirring the granola once halfway through to ensure even browning

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Chicken, Apple, Sweet Potato, & Brussells Sprouts Skillet

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This is a traditional German dish I adapted to remove the high sodium culprits (which meant I had to remove the delicious, delicious bacon and their drippings 😭). But even though the bacon had to be sacrificed, this dish is still *plenty* hearty and flavorful, and would be perfect for a cool Fall day (not that we get many of those down here in New Orleans).

And in case you're a parent cooking for littles like me, the bite sized pieces are perfect for little hands to grab and munch, which makes this dish close to perfect since it includes protein, fruits, and veggies for them in one fell swoop!

Chicken, Apple, Sweet Potato, & Brussels Sprouts Skillet

Serves 4-6

• 2 tbsp avocado/olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon freshly ground black pepper
• 3 cups raw Brussels sprouts, quartered
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion, chopped
• 2 tart apples, peeled, cored and cut into 3/4 inch cubes
• 4 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1 cup warm water + 1 tbsp melted unsalted butter (this is a sodium-free substitute for chicken broth)

1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels. 
2. Pour in remaining 1 tbsp avocado/olive oil and allow to heat until thin and runny. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
3. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the water/butter mixture. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup water/butter mixture. Cook until heated through, about 2 minutes. 

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