Hi everyone! Hope you had a good week. This week's digest includes a look into what we ate this week, a little sneak peak into my new book Eat What You Love, and two new Instant Pot recipes. Scroll down to see more.
Battle of the bay with my Athletics (super) fan. ? ? ?
All about mashups the last 2 days. First – S’mores using my marshmallows from Celebrations and Real Deal Chocolate Chip Cookies (1st book or blog!) and some dark chocolate.
Second : leftover Brazilian Cheese Bread testers with scrambled eggs, avo oil mayo and bacon! The bread recipe is still in the works but I’ll get it up on the blog when it’s ready!
If your home garden is overflowing with zucchini and basil – you can use it all up in this Pesto Pancetta Pasta with Peas!
Leave the peas out and swap in any other veggie to make it Paleo or Whole30
See the plate and high chair here!
Baby Brekkie.
Is it bad that my 1 year old eats a healthier breakfast than I do? ?
Every time I mention my kids eat liver, I get so many messages asking how to incorporate it into your kids diets and how to cook (and hide!!) it.
I remember watching some of the prominent paleo and nutrition figures in our industry feed their kids liver, sardines and sauerkraut years ago when Asher was younger and think it was totally unrealistic. He was so picky. He still is ?
My older 2 still won’t eat kraut, and no one eats sardines, but I worked on a couple of recipes using chicken liver for my new book Eat What You Love and my kids all gobble them up. We still don’t do beef liver because they detect it a mile away, and to be honest the kids eat it more frequently than the adults (I take a beef liver and iron supplement), but I still consider this a major win with the iron, folate, B12, and A vitamins. Just be sure to find pasture raised, organic liver!
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I asked my publisher if I could share one of the recipes as a sneak peek recipe from the book since it’s not out til Dec and got approval!
They’re both in the freezer/make-ahead chapter and are made in bulk so you have them on hand for easy breakfasts, packed lunches and dinners.
So which one would you like? {Swipe Left}. The Chicken Pesto Meatballs or the Breakfast Sausage? Tell me in the comments and I’ll include the recipe in my feeding babies/kids blog post series. Which is coming… albeit slowly!!
Meal planning for the week. I’ve been craving that roasted tomato and shrimp pasta from Meals Made Simple. What are you making this week?
I modified this original recipe from my very first cookbook Against all Grain to cook in an Instant Pot! I did a demo Live on my stories just now so go watch it if you missed it!
Tag a friend who you’d want to make this with!
Here’s the recipe! ✨✨✨
Pulled Barbecue Chicken Sandwiches with Coleslaw
Danielle Walker’s Against all Grain cookbook page 140 (modified from slow cooker to Instant Pot)
* 1 pound boneless, skinless chicken breasts
* 1 1⁄2 pounds boneless, skinless chicken thighs
* 3⁄4 cup diced yellow onion
* 1⁄2 cup + 2 tablespoons white
vinegar
* 1⁄2 cup honey
* 1⁄4 cup tomato paste
* 2 tablespoons coconut aminos
* 1 1⁄2 tablespoons all-natural liquid smoke
* 2 teaspoons minced garlic
* 2 teaspoons fish sauce
* 11⁄2 teaspoons chili powder
* 1 1⁄2 teaspoons sea salt
* 1 teaspoon paprika
* 1 teaspoon Dijon mustard
* 1/4 teaspoon cayenne pepper
* 1⁄2 teaspoon allspice
* 1⁄4 teaspoon cracked black pepper
1. Place all of the ingredients into the pot of an electric pressure cooker. Toss to coat.
2. Secure the lid and make sure the valve is set to sealing. Select manual pressure and set it to high for 25 minutes. Allow the pressure to release naturally.
3. Shred the chicken using 2 forks (or my trick – use an electric hand beater!). Serve with grain-free rolls and cole slaw, or atop a salad with jicama, dairy-free ranch, tomatoes, avocados, and cole slaw.
Is it Friday yet?