Happy Friday! On this Friday I am bringing you a super simple Vietnamese Inspired Vermicelli dish. This dish full of flavor and is a great take on the traditional Vermicelli that you find at a Vietnamese restaurant.
Ingredients for the Vietnamese inspired Vermicelli
combine the above ingredients use as a dressing for the salad.
For the bowl:
cooked protein we used shrimp and pork
organic green leaf lettuce
sliced red onion
cooked vermicelli rice noodles
cilantro and green onion for garnish
After the noodles are cooked place them on a bed of lettuce, add your vegetables, protein and top with sauce.
This is a prefect recipe for using up extra protein and vegetables. It is very versatile and you can add or take away as needed. I hope this recipe inspires you to venture out and try new types of cuisine.
What are you all up to this weekend? We plan to have a relaxing weekend and I hope to get caught up on some housework. Let me know what y’all have planned. Next week I plan to finish up my last part of the breastfeeding series so keep watch for that. Have a wonderful weekend!
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So I don’t know about y’all but its been hot over here. I am so over summer and more than ready for my favorite time of the year, FALL. The food, the weather, leaves, decorations, ALL THINGS PUMPKIN!!! Don’t get me started, I might not stop!!!! Since fall can’t come fast enough, I figured I would bring a little bit of it to me. On today’s Foodie Friday I will be featuring my Instant Pot vegetable soup.
If you haven’t used an instant pot before you’re totally missing out!!! Its essentially a pressure cooker but the one I have has seven different cooking modes. It functions as a pressure cooker, slow cooker, rice/porridge maker, steamer, sauté/browning, yogurt maker and warmer. This is the perfect kitchen gadget for those looking to minimize! You can do so much with this thing and it has come way down in price. My favorite website Amazon puts it on sale frequently and with the holidays coming up this is the perfect gift! Here is the link if you are interested in purchasing it. Now lets get into this recipe.
As a kid I remember loving my Grandmother’s vegetable soup. It was warm, comforting and definitely one of my favorite meals at their home. As an adult, healthy and easy are two of my favorite words when it comes to a recipe. This recipe is so versatile that you can add any vegetables you may have on hand frozen or fresh, it is the very best way to use up some veggies before they go bad. Now lets get onto this recipe.
Instant Pot Vegetable Soup
I want to first clarify that if you do not have an Instant Pot you can most certainly still make this recipe. All you need is a pot and a stove top to cook it on. Remember you can leave out anything or add in anything, this soup is very forgiving and I honestly make it different every time just due to what I have available in my kitchen.
Here is what you will need for serving 4 to 6:
Ground beef 1 pound, grass fed if you can, if your beef is really lean add in some coconut oil or fat of choice.
1 small white onion diced
2 minced garlic cloves
1 cups sliced carrot you can even use frozen.
1 bunch of kale chopped
1 can of diced tomatoes with the juice organic if you are able
32 ounces of bone broth. I like beef broth but all we had was chicken.
Parmesan and parsley as a garnish
Start by turning your instant pot on to saute. Add ground beef and oil if using. Cook for around 5 minutes add onion and garlic. Saute until translucent and ground beef is cooked through.
Once your meat, onions and garlic are cooked through, add in all of the other ingredients except Parmesan and parsley stir and close the lid. Select the manual setting and set it to high pressure for 5 minutes.
Let the soup depressurize naturally or if you open before, be careful to place a towel over the release valve to avoid soup splatter.
Garnish with Parmesan and additional salt or pepper if needed and ENJOY!
We don’t have much planned for the weekend and I’m pretty happy about that. Sometimes its nice to have a relaxing weekend to recharge. Next week I will be bringing you another part to my breastfeeding series. As always I will have another awesome recipe for you on Friday. Have a great weekend everybody. Let me know what you all have planned and if you try this recipe!
Disclosure: As an Amazon Associate I earn from qualifying purchases. Some of the links above are affiliate links, meaning, I may earn a small commission if you complete a purchase after following the link . Thank you for your support!
Today for Foodie Friday I am bringing you a super simple meal. Sometimes you need to get dinner on the table in ten minutes or less. This is typically when we reach for take out or fast food. This can be expensive and can unravel all your good intentions of having a healthy wholesome meal on the dinner table. If you are wanting a ten minute dinner that is still healthy and doesn’t break the bank, I have got you covered.
Ten Minute Dinner: Utilize Convenience foods.
Although you can prepare this meal in a super fast fashion, you can make it even faster if you utilize some prepackaged ingredients they include.
Rotisserie chicken or precooked chicken breast Costco has a great option
Hard boiled eggs private selection brand from Kroger is great
Bagged lettuce choose organic whenever possible. You can also use spinach or spring mix
Chopped onions I choose red.
shredded cheese I choose organic whenever possible
Bacon bits choose the option with the fewest ingredients
sunflower seeds stick with options cooked in their own oil and not soybean or corn if possible
Ranch dressing choose an option with canola oil over soybean if available.
If you utilize these resources all you have to do is combine, add some dressing and dinner is complete. It is easy as that. Don’t let your busy night keep you from getting a delicious meal on the table in record time. Dinner doesn’t always have to be difficult or fancy. The most important part is taking the time to sit around the table and share a meal.