This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it's paleo, Whole30, and keto-friendly! Find the full recipe:
what's the word for that - that is not working - hi everybody welcome to health coach TV I'm Alex and this is the show where I show you how to cook healthy food that doesn't suck today we're going to be making some crispy chicken wings they are going to be spicy they are going to be delicious and they're also going to be paleo and whole 30 approved can it get better than that?
it is possible to have crispy chicken wings without breading and deep frying it i promise you're gonna see - the things you're going to need for this recipe are a pound of organic chicken wings salt baking powder Korean chili flakes or paprika hot sauces of your choice that's it it's really easy I promise so take your chicken and the first thing you want to do is like dry it off it was very moist when they took it out of the bag always make sure you buy organic please please please please please for so many reasons but I just think it tastes better too so our chickens is dry we're going to take our baking powder put two heaping table spoons into our Bowl the reason that we're using baking powder is that it has this weird chemical reaction with the skin of the chicken that's how it gets crispy - science so now I'm going to take my pepper flakes and I'm going to do one regular sized tablespoon of that we're going to be adding a little hot sauce at the end too so I don't want to overpower it before we even get started and salt and then we're just going to mix this up I got dust flying everywhere add your chicken this goes immediately to get cleaned and mix it up now the funny thing that you're going to notice is that when the chemical reaction starts to happen you'll actually hear it you can hear it's like a snap crackle pop you can actually hear it happening it's pretty cool it's like sizzling okay so now we have some really dry unappetizing looking wings you're welcome what do we need to do now now I need to line a baking sheet because the less cleaning we can do is always the best amount of cleaning zero amount of cleaning is the best amount of cleaning you want to take a rack and put it on top of your sheet if you have a rack and a pan that actually fit together use those mine is slightly makeshift pre-heat your oven to 425 degrees I'm going to toss these one more time there's definitely some extra breading left at the bottom which is fine but if I can get a little bit more on there's nothing wrong with that either just take your wings and lay them out on the baking sheet I don't think it really matters which side up which side down some are drumstick some are wings but you want to give them all a little bit of room some space to breathe so that the heat can get all the way around them make room for your friends they're coming to the party so we've got our wings all ready going to put it in the pr-heated oven for 20 minutes then we're going to flip it another 20 minutes flip it again and then keep cooking it that way until it's done it's been 20 minutes let's check on our wing always use protection okay these look really good so far they're starting to kind of crisp up on the bottom side so they're still pretty dry on both sides but what we want to do is flip them all over so that both sides get cook evenly you'll notice the side on the bottom looks a little bit less white and powdery and the side on the top still looks pretty much exactly the same as it did when we took it out of the bowl but that's okay we still got some time to cook so now everything has been flipped throw it back in the oven for another 20 minutes in ya go buddies we've got a couple minutes until the wings are ready so in the meantime we're going to get the sauce prepped that we can toss the wings in the sauce when they're ready duh the typical buffalo chicken wing sauce is a whole bunch of melted butter with just a bunch of hot sauce why add all the butter and extra calories and cholesterol go right for the flavor get that hot sauce on there in this bowl put a bunch of hot sauce I told you this recipe is dead easy so just for the sake of it I'm going to measure for the first time ever on health coach TV we're using measuring devices while cooking isn't this exciting ok so I put about half of a corner because Frank's and now i'm going to put the rest in just regular tobacco any vinegar based hot sauce is good both Frank's and Tabasco are paleo and while 30 approved really what that just means is that there's no sugar in either of these our incredibly complicated sauce has been assembled and now we just wait for the chicken wings to be ready what's the internal temperature of a cooked chicken wings thank you google 180 degrees Fahrenheit when those chicken wings come out of the oven we're going to test them if they're 180 degrees Fahrenheit then they're done if not we'll throw them back in the oven for a little bit I don't know where my thermometer I'm in 13 seconds hmm hello let's do this so as you can see these all have a really nice crispy skin on them which is amazing I'm going to get into the chicken wings whenever you're cooking meat you always want to check the internal temperature because that's really the only way that you're gonna know that they're done and these are definitely done coming in at like over 200 degrees way more than done perfect no food poisoning from me so we're just going to take our chicken and put it right into our souce maybe i should have greased this first some of them are coming out fine and some of them are a little bit sticky so all of the chicken into the cause bowl it's pronounced sauce not sauce like you might think then we're going to toss them up literally oh god I'm wearing a white shirt I can use utensils instead of flare even though my flare is mad strong these look pretty tasty I always woah saved the shirt saved the shirt okay I need a bigger bowl all right take 2 these look really good and they smell really good you could add more hot sauce if you want *cough* that's like potent check them out they look like awesome chicken wings don't they look amazing these paleo whole30 approved chicken wings are absolutely delicious they were dead easy this recipe it's got like no ingredients in it you're going to WoW everybody they're gonna be like wow did you order those from a store I made them from scratch no way way I totally made them from scratch no way they are too good to be made from scratch thanks guys I just whipped them up for the full recipe click on the links below if you like this video be sure to give it a thumbs up and subscribe I've got lots of other awesome the healthy recipes and you're gonna love it until next time I hope these chicken wings make you the star of your party whoo .
Video Description:
Crispy, juicy, flavorful, all amazing words to describe the best chicken wings. What's even better? These guys are Gluten Free, Paleo & Whole30. You're going to love these Baked Crispy Chicken Wings. Full recipe:
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Okay so obviously chicken wings are amazing and everyone loves a good crispy chicken wing. Even vegetarians want that chicken wing recipe flavor with crispy chicken wing style cauliflower. This fast dinner idea is a really easy recipe that anyone can make. You're going to be so impressed with your gluten free, paleo, whole30 crispy juicy chicken wings - and so will your friends!
If you love this healthy recipe/healthy recipes video, be sure to check out the rest of my channel for healthy snacks, cooking recipes, breakfast recipes, dinner recipes, healthy dessert recipes, healthy food. On top of all that amazing food learn how to lose weight fast the healthy way, with real food, a balanced diet, meal plan and tons of self-love.
Above all I want you to love yourself. This channel is about self improvement, self confidence, self worth, radical self love disguised as easy recipes. It’s about finding miracles every day. You don’t need weight loss pills, a low carb diet, or any other crazy weigh loss plan to love your body and your life. You just need a smile and a willingness to see the world and yourself differently.
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Welcome to Health Coach TV! Thank you so much for watching and please subscribe because there's lots more where this came from. Looking forward to hearing from you in the comments below or over on my blog www.alexandranapoli.com
so we're gonna start by making the dipping sauce so in a blender or food processor you want to combine 1 tablespoon sesame oil 3 tablespoons orange juice a little chunk of ginger 2 tablespoons of coconut aminos the juice of one lime and then 3 tablespoons of OM butter or cashew butter so I blended it until completely smooth and all the gingers kind of broken down and then I'm just gonna pour it into a dish and I'm just gonna store this in the fridge until I'm ready to use it but I just tasted it and it tastes really good ok so this is a daikon radish it's a really mild flavored radish that's most commonly used in Asian cuisine to start with I am just going to use a vegetable peeler and peel off just the outer layer where all the dirt is you due to the fact that I will more likely than not cut off my finger with the mandolin I'm using a cheese slicer oh that was a not a good cut there we go as you can see get long thin slices like that so easy okay so I like to do a few slices on one side then flip it over just that has a flat bottom so won't move around as much and I'm just gonna use this cheese slicer to go all the way down like so see perfect in long slices so I would say I have enough wraps for I don't know maybe like 20 or 30 rolls so there's more than enough here so with the leftover daikon you can actually spiralize it and use it as noodles in an Asian soup and I'm actually gonna put a link at the end of this for a recipe for that so now I'm just getting all the filling ready for mangoes I find the easiest way to peel them is actually with a vegetable peeler versus a knife because this way you get just the skin and not all the good stuff do you want to eat okay guys here's a tip for picking avocados so you want to remove the stem from each and as you can see those are quite nice and green in there but if it's black or brown that generally means that the avocado is overripe and you'll probably find some brown spots when you cut it open my filling is ready I have shredded chicken mango avocado cucumber red onion cilantro and cashews but honestly feel free to use whatever you want you can use prawns you can use shredded carrot shredded apple there's loads of different off so if you have long wraps like this I would actually recommend cutting them in half because they don't actually need to be that long and then you have two smaller wraps which is perfect so let's assemble assemble you just want to put everything down the fatter end of the roll like so avocado cucumber sprinkle a little cilantro right onion and some cashews and then to roll it up you're just gonna go like this and voila so they're kind of like a um rice wrap rice paper wrapping away and perfect how cute are they okay so they're all wrapped and now it's time to dig in how cute are they so dip it in the Asian sauce hmm so crunchy they're delicious .
Video Description:
Thinly sliced daikon radish is the perfect wrap to use for a refreshing roll. In this recipe the rolls are filled with chicken, mango, avocado, cucumber and red onion and served with a delicious asian dipping sauce. These are great as a snack or light lunch and will last for a few days in the fridge. These rolls are Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, SCD Legal
*music* Hi this is Steph from StupidEasyPaleo.com and today we're making my Comforting Creamy Broccoli Soup aka Crack Soup. This is one of my favorite soups ever. If you know me you know how much I love soup. This one is perfect if you're dairy-free. It tastes just like a cream of broccoli soup but without the dairy or cream. There's no milk so you're able to stick to a dairy-free way of eating.
I start with a leek. A leek if you've never seen it looks like a green onion on steroids. It looks exactly the same. It's light green and white on the bottom and dark green on the top. The trick with a leek though is they get really dirty on the inside.
So what I do is I slice the leek lengthwise down the middle and then I take those and run them under the faucet so that I get any grit out because nobody who wants gritty soup. I take that leek and then I chop it up. I also chop up half of a white onion and then about a pound of broccoli. To the leek, the onion, and the broccoli you're going to add two cloves of garlic. Then we're going to add the liquids.
The liquids in this recipe are going to be 4 cups of chicken stock. I would recommend homemade if you can. If you can't and you have to buy chicken stock from the grocery store, that's fine. Just try to look for something that's low sodium or sodium free. That way you can control the saltiness of the broth by adding your own seasonings at the end.
I also add a cup of coconut milk and that's what gives it that body, that gives it the creamy texture and the really nice mouthfeel and flavor without adding any dairy at all. I also like to add (to just give it that little buttery edge) I like to add a little bit of ghee which is a clarified butter. You could certainly add add grass-fed butter if you want or you can just leave that part out but I think that gives it a little secret creaminess and flavor that you can't get from other types of fats and oils. You're going to add all of that to the pot, and you just put it on the stove bring it to a boil for about 20 minutes. You going to simmer that until the vegetables are soft.
Then from there carefully add that to a blender. Sometimes I do it in two batches in case it gets a little bit too full. You're going to blend that on high for about a minute until the soup is nice and creamy and you can serve it right from there. Sometimes I like to top this soup with a little bit of shredded chicken and that makes it a complete meal. You could serve it alongside a salad and a piece of steak and you're going to have a delicious weeknight dinner that takes almost no time to prepare.
For my Comforting Creamy Broccoli Soup aka Crack Soup and more recipes just like it head to StupidEasyPaleo.com. .
Video Description:
Comforting Creamy Broccoli Soup is like a warm hug in a bowl. This dairy-free, gluten-free, paleo, whole30 soup comes together in less than 30 minutes. It's packed with veggies and super healthy.
The method is simple: Simmer chopped veggies in gut-soothing chicken broth, add a splash of coconut milk and blend it until it's smooth. I always make a double batch because this soup is so delicious and flavorful. It' earned the nickname Crack Soup because it's so addictive...in a good way!
Get the FULL Comforting Creamy Broccoli Soup recipe here:
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hi guys this is Kate from Kate updates I wanted to spend some time talking about how I eat which is paleo I get questions a lot about what exactly is the Paleo diet what's involved what isn't and what are the benefits so I wanted to address some of those questions all wrapped up into what is paleo so paleo is a way of eating that um it involves not eating refined foods foods that are highly processed and sticking to lean meats vegetables fruits and healthy oils so things like coconut fish oil some seeds olive oil things like that are all good you avoid gluten and dairy and things that are hard for your body to process so examples of things that are on the Paleo diet would be fruits vegetables lean meats seafood nuts and seeds and then healthy fats which I mentioned before things you avoid are of course dairy and gluten processed foods and uh beans of any kind starches and alcohol for the most part i will say that i do not really avoid alcohol i do have it sometimes but overall you're just trying to keep things out of your body that are hard for your body to process and that can lead to making yourself sick paleo is something that people pursue when they want to fix their it's got autoimmune benefits that have been proven which is the reason why I started looking into it some of the health benefits or just overall benefits you can get from paleo one stable blood sugar you can burn more stored fat its anti-inflammatory clears your skin and helps your teeth it reduces allergies for me I found that I was a little bit allergic to dairy before I started this and then once I completely cut dairy out now if I have dairy on occasions I found that I am really allergic to dairy some people it's more gluten for me it's Terry but it can reduce your allergies and eliminate those it can really aid in digestion I've benefited from that it can balance your energy throughout the day so you're not feeling those fluxes of it's 2pm and I'm dragging and I just want to take a nap when you're eating paleo you feel more energy throughout your entire day you sleep better it can help with your workouts I run better there's also a lot of things that are more technical that you could look into to find out about health benefits of diabetes and things like that a resource for that would be robb wolf calm he talks about on the benefits of eating paleo but basically that's what it is it's a way of eating it's a way of living you're just being more conscious of what you put into your body and voiding high-fructose corn syrup and additives things you look at the labels and there's like 20 ingredients in something and you can't pronounce half of them you want to avoid that kind of stuff so the reason I like the Paleo diet one it's helping my digestion digestion immensely energy overall I just feel so much better I don't have to count calories I don't have to worry about points I don't have to feel you know I have to debate over whether I eat that cookie or not because I just don't eat the cookie I eat healthy things in the cookie so like an example for me of replacing ingredients would be using honey instead of refined sugar or maple syrup things that are just easier on your body so that's paleo some cookbooks if you want to kind of look at that more this book practical paleo goes over a lot of digestive problems it has 30 day meal plan so that's something for you to look into also I mean you can just google what is paleo and find a bunch of resources but i'll be talking more about whole 30 in my next video and how you can benefit and really jumpstart your Paleo experience by doing the whole 30 but that's it for today I hope I gave you a better understanding of what paleo is and I'll talk to you soon thanks .
Video Description:
I get this question a lot so I wanted to take a few minutes to explain what Paleo is and what it isn't. Paleo is how I eat and it has changed my life. I love talking about it! Leave questions in the comments below, be sure to visit my blog and follow me on Facebook ... Thanks for stopping by! Blog @ KateUpdates.wordpress.com Facebook @ GetKateUpdates Twitter @ KateUpdates Tumblr @ Kate_Updates
okay so today I'm going to show you how to make mayonnaise in about two minutes with your handy stick blender so all you have to do is get one egg I'm using two because my eggs are pretty small and put them into a wide mouth mason jar you get about two tablespoons of lemon juice I'm using vinegar I don't like the taste as much but I don't have any lemon juice so I'm just gonna use some vinegar you get about a teaspoon of salt I'm using the fancy pink Himalayan kind because I'm fancy that way about a teaspoon of Dijon mustard you can use on the kind out of the jar or the spice is kind and that's brown mustard and then I take about one cup of any kind of light tasting oil that I have on hand and I'm using grapeseed oil and you just put a little bit into the bretton to the jar and you just blend it a little bit to start the emulsification you can see it's a little bit creamy already then I take the rest of the oil and just dump it all into the jar and start blending so here today in San Diego it's like 100 degrees outside so all my ingredients were a little bit hot and the first batch that I made turned out really watery which no problem I just used that for salad dressing but I really wanted mayonnaise and not salad dressing so I put my ingredients in the refrigerator to bring the temperature down to about room temperature and this is working much better so I'm just blending it with my stick blender as you can the other thing is that making mayonnaise the traditional way requires you to drop by drop by painfully drop the oil into the mixer or you know mix my hand and it just ends up taking forever and it's painful and I'm an instant gratification person so this works really well as you see I've been blending for less than a minute and I already have this beautiful homemade mayonnaise that doesn't have any preservatives in it and I did it in less than two minutes so give it a shot it's super easy and I hope you try it .
Video Description:
How to make mayonnaise with a stick blender in less that 2 minutes. Have everything room temperature or just out of the fridge.
1 large egg or 2 small eggs (cold, out of the fridge) 1 tsp Dijon mustard 1 tsp salt 1 cup light-tasting oil (avocado, LIGHT olive oil (not extra virgin - it will taste too strong and bitter...)
Put everything in the jar with only about 1/4 cup of the oil. Blend until creamy. Then add the remainder of the oil and blend for 1-2 minutes until thick. Will keep for 1-2 weeks.
he's tired of drinking iced water as your only beverage in the summer well I have a delicious mocktail fee that is super perfect for when watermelon is plentiful so just grab a watermelon some coconut water a little bit of live and you got my watermelon coconut cooler which is my favorite mocktail which you can turn into a cocktail if you're kinda naughty like you do with the watermelon it's gonna cut it up into pieces that are roughly the same size and obviously if your blender is not super heavy-duty you may have to cut them a little bit smaller and my whiskey makes enough for about 8 cups so again if your lender does not have that capacity just cut this recipe in half and bless it twice and I I really do like living on the edge I will push it right up to the max line because I think you can blend once you should do that and then to this you add a cup of coconut water fresh coconut water is best but I think second best is this harmless coconut water this one is my favorite and I'm gonna cut this lime up this is just a pinch of salt let stuff on grab your plunder because you're gonna have to make sure that you get charade then it with it just like this voila and you can make this head keep it in the fridge until you're ready to serve it just make sure that you shake it really well or start really well before you serve it or if you're impatient like me perhaps money and serve it right away so after you pour a glass for you you can save the rest in a mason jar just shake shake shake before you serve and it'll be perfect I'm gonna swear I won't tell anyone it's bad alcohol to this but it would be amazing so head on over to my website nom nom paleo calm to the recipe you .
Video Description:
This refreshing summer mocktail is paleo and Whole30-friendly!
Here's the step-by-step recipe:
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1 pound carrots, peeled and sliced thin 5 fresh sage leaves 2 tablespoons grass-fed butter or ghee 1.5 cups chicken bone broth 1/2 cup full-fat canned coconut milk (BPA-free), plus extra as needed 1 tablespoon Brain Octane Oil Sea salt to taste Crushed nuts for garnishing, such as raw pecans Instructions: Melt butter or ghee in a medium sized saucepan over medium low heat. Once bubbling, add carrots and sage. Sauté for 5 minutes, or until the carrots begin to slightly soften. Add bone broth and coconut milk. Turn the heat up to medium high heat until it comes to a boil.
Immediately lower heat to a gentle simmer and cover with a lid. Simmer for 10-15 minutes, or until the carrots are mushy. Add mixture to a blender and blend, using extra chicken stock a tablespoon at a time to thin the soup if it’s too thick. Once the mixture is just thin enough to vortex in the blender, drizzle in Brain Octane Oil to emulsify. Blend until completely smooth.
Season to taste with salt. Serve with crushed nuts and fresh parsley leaves on top .
Video Description:
Ingredients: 1 pound carrots, peeled and sliced thin 5 fresh sage leaves 2 tablespoons grass-fed butter or ghee 1.5 cups chicken bone broth 1/2 cup full-fat canned coconut milk (BPA-free), plus extra as needed 1 tablespoon Brain Octane Oil Sea salt to taste Crushed nuts for garnishing, such as raw pecans Instructions: Melt butter or ghee in a medium sized saucepan over medium low heat. Once bubbling, add carrots and sage. Sauté for 5 minutes, or until the carrots begin to slightly soften. Add bone broth and coconut milk. Turn the heat up to medium high heat until it comes to a boil. Immediately lower heat to a gentle simmer and cover with a lid. Simmer for 10-15 minutes, or until the carrots are mushy. Add mixture to a blender and blend, using extra chicken stock a tablespoon at a time to thin the soup if it’s too thick. Once the mixture is just thin enough to vortex in the blender, drizzle in Brain Octane Oil to emulsify. Blend until completely smooth. Season to taste with salt. Serve with crushed nuts and fresh parsley leaves on top.
Serve this carrot soup with Thai skirt steak or cauliflower fritters for a paleo and Whole30-approved meal.
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hey everyone hey it's Sophie from philosophy as your normal Tuesday at ten broadcast and we have a very very special guest today Cassandra my dear friend who just wrote this a beautiful cookbook eat with intention I'm so excited to share a recipe today from it yay thank you so much for having yeah yeah so Cassie and I are good friends we met well II six months ago maybe more uptight yeah one in cheek yeah we met actually in Florida on a retreat with Garden of Life a great brand and we are both live in LA so we're connected through all kinds of worlds the yoga world the world and the food world and you block travels a lot devil are illnesses and picking exactly so I wanted to bring her on today and just share one of her recipes something that could be Thanksgiving friendly mm-hmm it's a great holiday recipe out of other thanksgiving or like you know down the line for christmas or your holidays i love this mm-hmm so we're making a cauliflower soup yeah rosemary apples elsa than this um we have a smell so good so good yeah we're uh stationary it smells delicious in here because we have some grilled onions and garlic on the burner which in doesn't like yeah I walked on the stairs oh my god speak to I guess I play in your house and then like a command I could smells so good yeah that's just beyond yeah yeah maybe like a normal day just like well done for no reason I put onions in everything yeah my boy here comes always like it smells so good is just onions yeah so we want to show you really quickly my husband ideas behind the camera yeah thank you hi everybody um Thank You addy for doing that and yes we wanted to show you how easy this recipe is if you want to come to a close up at d of all the ingredients that we have we have onion powder olive oil we have garlic powder fresh rosemary Dijon mustard mmm philosophy brain dream which will add at the end my product line that has 10 grams of protein per tablespoon and all the greens you need oh you make this oh I mean I didn't know that and then we have three cups of almond milk already here so it's unsweetened all yeah unsweetened almond milk and then what we have behind s in the oven is I'll just give you a little sneak peek in and come in here mowing some cauliflower there's a scratch and sniff yes oh my god and then we're roasting some apples there and that's one of the beauty of this recipe and then on the back burner here like we just said we have some onions and garlic that look delicious and there's cross them a little olive oil right there and the beauty of this recipe is I'm a big fan of roasting and especially always like to think about hosting while I'm cooking so roasting is one of those great things you chop it up it takes five seconds you can have like a kid do it you can have a a friend do it they don't need to know what they're doing cuz we're going to put everything in the blender anyways so it could look like whatever does and you're not as occupy like in the kitchen constantly doing stuff exactly glad I get to its Fang let it do anything it's in the and then you blend it up and this is also because it's so easy you can easily make it the night before two days before store it in the fridge just heat it up there so that you could be with your gay how many days do you think this could store and the fridge in a closed container um i would say at least like 33 days yeah yeah i'm sure would last longer than that but you could if you're gonna do long that just free rate it freeze it now make it like a big ass this isn't really today's Tuesday I think students Thursday if you have something to bring to a potluck to be a great thing to bring yeah everyone loves soup and the thing I love about the soup is that it's super simple which you guys will learn but when you make it it's the flavors are really complex so it's one of those dishes which I strive for like I was in the book that the raspberries in this book are those dishes that are really easy to make but have complex flavor people are arrested at our wall today I'd like long as I can throw in the blender but I'm promises they're gonna say yes because we got it we have the Apple in the phone narrating ariad's this really nice lover but I love this because I was always a big fan of creamy soups and of the holidays my family would always have one creamy soup and i wouldnt able to have dairy for almost a decade now and literally every time I'm good oh I have the butternut squash soup where can I that to know like now I put heavy clean with it so this soup is like creamy and decadent and rich and amazing totally planted totally dairy-free and so you don't need to peel yeah so what you'll see about plant-based it's Gary free it's also gluten free mm-hmm um technically it's paleo yeah I guess yeah thank you know there's no forgotten three Bono's almond you wanna make it nut-free sure i'm using coconut milk coconut milk unsweetened coconut milk so there you go awesome I get them all except our neck is it Erik Terry it is family era Therrien it's good for water faster okay let's start it yeah what did we do this please do it um wrist bone first things first I would I guess you could evolve over yeah we've had all in the blender so do I explain what you did back here yeah most thing we did it here first things first we did we just had one head of cauliflower we chopped it up we put it on our baking sheet right here I just put a little salt pepper olive oil toss the colleague are in the olive oil and then we use some of our garlic and onion powder um I member just boasting in for me it's you know totally up to you but I like to roast it until it gets really golden brown because that's in the flavors super young Sheree Rose together it's why I put it on 450 now alright because I like to speed up the roasting but if you're just chillin you could do it on 350 yeah um and then family with the apple literally all you're doing is slicing up a nice red apple playing in there and you just let it golden up ah so when you slice it really thin right I slice it really thin we're going to use half of that for the soup and the other half of that just to decorate it and make it look really pretty and so the thing we're going to add last is the rosemary once we blend everything up and then we put it on the stove will put the rosemary and last but everything else we can add looking at all of these before we get the closet right so we're just going to do three tablespoons of Dijon mustard and I'll write the recipe after this we'll post the recipe afterwards yeah I'm an expert at iron thing tells you exactly xfer the mess then one and two tablespoons of olive oil again I'm a big make as you go of course that exact recipe is in the book we will share with you but I think part of the fun of it it's not like this recipe can't mess it up yeah I can really can't mess it up right you put it together and just tasted as you go add more salt and that's the beauty though this type of cooking it's not it's I know I make a lot of raw foods on this channel for you guys some raw food chef that's what I love this raw foods I'm not one hundred percent raw but I do love the fact that it's so creative and you go off your own palate your own taste buds and like oh I would like it a little more salty air out then you just do that yeah I mess it up it's not like baking words of science yeah okay I have so much fun with that and same thing that's why you know even though we sauteed up some garlic and onions I put onion and garlic powder on the oculus because these can be your BFF mm-hmm you know those two everything I just call it need college bar last night never roasted it just on its own to e yeah that's what those are the two things i added a salt and pepper and olive oil yeah done all right so now all that's in g1 and we want ya to do this before it's heated rotating after like at the barium is it going so because these are raw ingredients it's really good to keep them super potent they don't have a high heat point sometimes it's fine to bake it if you like if you're making muffins or waffles you're putting in the batter something that it's totally fine it's not going to ruin it but it's just best to with all super foods especially ones really high in vitamin C like my variable s just add it at the end if you can yes better than Coco Coco so we'll add all the other ingredients that the end will add some super foods to it okay so let's put the cloth I are here and blend it up whoa we got roasted cauliflower let me get some it's gonna gonna hand it he had it all right are you wearing a special food gloves my magical invisible safety sometimes when we're leading us oh wait I want to only hear everyone's tuning in from that's the best part yeah tell us where you're tuning in from has anyone asked some questions at ease I know Marissa really likes your overalls my BFF Martha you can be bffs um yeah so anybody want to give us a shout out from where your let us know where you're tuning in from I love this part and you have a favorite thanksgiving recipe yeah I did to me yeah yay or maybe where you're travelling to for things giving books you're reading everything we want to know you want to go I'm dreamin is that every recipe in this book has its own mantra so this recipe has the mantra my my patient is precious right and it comes with a meditation to help that really want Kundalini meditation for the negative mind and a little hit right here like a little guidance it right so you can kind of a skit you're like I felt drawn to the cauliflower recipe what do I need to know it talks a little bit about patient beautiful so I love kind of speaking up and seeing you know what is like the recipe I'm drawn to and like what is the energy that I'm kind of trying to call in unconsciously yeah that's beautiful I think also when I think of soup I think of nurturing and nourish nourish to be nurtured and just that warm now sit some nice yeah it's like a hug in it yeah uh-huh in a cup I love it I'm gonna cut my in a cap hey I just love that especially the kind of foods we make it's like a genuine so so often in our society we kind of associate these kind of not as great for us food at the comfort foods yeah and that's why I have the most fun with especially around the holidays it's kind of like we doing comfort food yeah this can be so comforting but it's generally nourishing you can feel good about giving it to your family and your kids and friends Kazakh yourself my mail would love this soup and not go to sleep with a stomach ache I'm not going to sequence on my right that's the biggest day yeah Tatiana is tuning from Jersey very like special handshake you guys can do 100 special jersey hey sick she's asking where she can get the good ones askin where she can get the book you can get it at me Barnes & Noble you can also in on amazon I'll pretty much wherever books are sold I'm part of that okay amazon and also no I'm just gonna have drinking it from Boston by then Marissa I love her east coasters yeah she's at college right now well I guess are you homee address are you still at school Marissa I had taught myself to click in college that's where it all began in my little dorm room kitchen oh yeah full I'm sure thermador oh yeah oh yeah the full set up in the corner haha so we have our garlic and onion in here we have our cauliflower ear are three cups of almond milk we have our Dijon three tablespoons of Dijon we have our garlic powder and our onion powder and then you do the olive oil right mm-hmm an olive oil these companies up Oh give it some half the plan now for that flavor yum yum yum I love sweet and savory together oh my god these apples just there it just adds like a beautiful sweet undertone mmm and it goes really love the rosemary and you can blend this in any high speed blender we're using a Blendtec but you could use a Vitamix you could use really anything it could use one of those hand and to qualify as a bottom Elsa fire um and even a food processor if that's all you had excuse you to get it for women and a little insider tip with the apples if you plan on taking pictures of your recipe just put the ugly ones in if you're doing this ahead of time you put lemon on the yeah and if you're using it for you want to change the thing for too much so we're going to blend this up pull the top just in case yeah do you like a little chunkier he's checking out so I'm just checking all right I do make it a little on the chunky side oh you gonna do it in this phone okay so they get creamy but not super liquidy a little kind of the extranet weight again you can use your judgment and then you can taste it oh yeah we should do let's put a little this in now we've got hot tuning in from Germany whoo oh yeah it's not this isn't too hot it's all been removed from the heat so this is when you live the great dream so the green dream is going to add 10 grams of protein to the soup there's not that much protein in this soup it's plant-based yeah which is fine you don't necessarily need that but if you want to add a little boost of greens it won't change the flavor I'm really wanting to change the flavor that made that color that much because we're not adding gosh i'm sitting here so we've got our table spoon of green dream blend that up yeah and now if you wanted to make it hotter what i recommend doing is heating it up on the stove so if you make it ahead of time and then heat him up on the stove put some of your rosemary in it while you're heating it to get the rosemary flavor throughout um what we can do right now is just use rid of awesome now to it I would have blended Dogg doll it up so the trick with rosemary is that you want to actually put it in full stock so that you can take it out oh yeah right it'll be good rosemary will drive you insane if you end up chewing it so you want to just like I like to keep it as you know together as possible and then just put the whole big thing in so that it just gets that flavor on it I barely change the colors a little bit greener but you wouldn't even know oh yeah and then you can just rip off little things we can garnish with oh my goodness it's so good it tastes like little pieces rosemary rosemary also great for focusing so when I have like a big deadline you're going to look harder I'm literally like significant area my laptop it's amazing the power of herbs like it's teeming with lavender she was dressed like I kind of this a little wing sashay yeah a little sashay in my car and I'll just like pop it no seriously I thought I ought to smell it I'm tuna and then where were we you and I we were driving we were driving home from camping the thought of him he was sleeping and the kids were like just like so now and I was so tired driving on the freeway so I grabbed didn't warrant no Isabella guys ripped it open this was smelling and looking oh my god yeah orange is such a brightener yeah look whenever I kind of just like everyone goes like funky yeah all right grapefruit yeah I wakes you up yeah yeah without the copy say magic yeah great a poisonous ah Addie's favorite vegetable is cauliflower oh yeah then all the flowers the bomb really is on my face so last but not least obviously I make you look gorgeous we can Instagram it hmmm we're just gonna put nice two grams with your food I know right Christiana will put your Instagram on here oh yeah yeah it's actually just your name isn't it wonders for yeah it's just my name so now here's the pretty far away wait little you got at Cassandra as your hand but I was like wow this yeah Donna I think share might have it too this is so pretty maybe bottom nice that's beautiful and then our company account is philosophy love and my personal account is philosophy mama addy is dr. ed Jackie if you want to learn about pretty much anything that has to do with what do you want to how do you even explain mental health will be mental health well-being he's a psych psych geek thanks thanks for that thank you I'm learning to embrace that time psyche thanks good news thank you i'm erica yeah Thank You senator yeah this is gorgeous look again yeah bars & Nobles an Amazon yes find this right in there let us know if you have any other questions we're gonna we're gonna go eat this now I'm gonna go a night yeah thank you guys for joining on you next Tuesday at ten .
Video Description:
Plant based & paleo & glutenfree soup just in time for the holidays!
hi everyone and welcome to my kitchen it's michelle tam of nom nom paleo and it's wednesday 5 o'clock pacific so i come on every week to show you how to cook something in my kitchen and that heavy breathing you hear is my older son read questions that i can't see because i'm going to be demoing something in my ink supply and so just you guys know how this works um I cook and I show you a recipe this recipe is one that's on our blog nom nom paleo it's also in our iPhone and iPad app it is the instant pot ground beef chili and it's super simple super tasty you can make it with stuff that you can probably scrounge from your kitchen or your refrigerator in your pantry and it's inexpensive its whole thirty friendly and it won't heat up your kitchen if it's super hot where as you were watching us from and then my son Owen is gonna be reading questions and comments you guys say or type and then behind the scenes Loren wave is going to be typing answers to all of your questions so I encourage you guys to ask questions and say hello because three people who are watching this live if you just write some sort of comment plan one of these and this is one of the instant pot IP duo plus 60 so there were two new instant models that were just introduced I think like two months ago so this is one of them it's an upgrade on the IP duo 60 which is the one that I used to recommend everybody and so the IP duo 60 was the 71 and this is the nine and one and then this one right here is the ultra so this is like a ten and one super fancy one and I'll show that one too but this is the one that is going to be given away to three lucky viewers so there is um a slight kind of geographical stipulation you do have to be in the continental US or Canada but if Lauren randomly picks a mine who's not in those areas I will personally send you a really really cool nom nom swag pack and a little handwritten note so just gonna start so this people have asked how is this different from and again I'm not sponsored by instant pot they are sponsoring the giveaway um because they are sending it from their warehouses but they don't pay me to save me the stuff I just I love it and I've been buying it from my friends I've been recommending it on my blog but it's just cuz I think it's a really great time-saving tool yeah when you're printing so loud but I've led your life it's proof and so people about how that's different from the seven in one and should I pay the extra twenty dollars because I think the seventy one is like ninety nine dollars on Amazon and then this 19 one plus 60 is like 119 and then this one is 149 so I definitely think that if you're gonna get a new instant pot you should get this one or this one because it does have improvements over the seven in one and the main improvements I think there's like some extra little cooking features like there's cake one and egg one which I don't use like I typically use saute and just the pressure cook function I've never used this as a slow cooker because I this is in my opinion you use this an instant pot as a pressure cooker but what I do like is that like on the inside of this middle insert they now have a line that tells you what the pressure cooking max is and in the old seven in one it just used to have a line that said max which was not the correct line if you were pressure cooking it's the correct line if you were just slow cooking and not cooking under pressure but all every time you pressure cook it should not be no higher than the two-thirds or a half mark if you're gonna be cooking beans or rice yes so what you're looking this would you rather have the 6 quart or the 8 quart that's a good question too so I have an 8 fourth and about myself I like the 6-quart a lot better so people say oh I have a big family or I like to have leftovers so a 6-quart can make quite a bit of food so I we have a family of four and when I make dishes there's normally enough for dinner plus leftovers on the 8 quart is a bigger capacity but it takes longer to reach pressure and then after it's cooked it takes a long time for the pressure to release so I think it's great if you're making stews and raises and broth all the time and you need a bigger capacity but sometimes when you want to do quick relief from stuff I think it's faster on the 6 quart um and I'd almost rather to have 2 6 quarts than an 8 quart but that's my own opinion I I'd rather have I mean I do have 2 6 quarts and an 8 quart and I almost always grab my 6 quart so I'm going to just start cooking this again is the instant pot ground beef chili that is new on my blog and on my app and then after this cooking demo is done I've put up all the links to all the recipes and any questions that you guys have in the description at the top oh happy birthday maybe you'll win an instant pot for your birthday so what I do is I just press the sake button and that heats up this metal insert so it's just like you're going to the stove when you crank it on and you put a pot on that's basically the same thing as pressing the sautee function and so it does take a little bit so it beats tell you what's on and it'll actually tell you what it's hot I sometimes I don't wait until it says hi I'll just throw it in because I'm impatient but it does tell you when it's hot and you can continue and so once it's hot I'm gonna put in I have one large yellow onion you could have a weight on in whatever onion you have that I diced up and then I have one red bell pepper that I also diced up and then I have some garlic cloves that all had but I have to saute first as soon as this heats up and I'm gonna go grab I normally use for my eye temperature camera use an avocado oil or I use ghee and for this I'm going to use oil and I'm gonna wait till this heats up because one of the things I learned recently is it's really important to have your pan heat up before you add the oil so that's one thing that I've been trying to do myself any questions well that's what I saw was can you explain about your transition from AIP to paleo I'm not a key my transition or how you transition I'm happy drugs will open oh here's another one is it okay to manually release and not to wait for it to do pressurize on its own it depends on the recipe so the question was like when do you use manual release and when do you do natural release so basically I think the reason why you would use manual release is if you don't want the contents to overcook but I normally choose to only cook things in the instant pot that um you can't overcook like braises and stews but things like hard-boiled eggs you want to use the manual release because if you let the pressure release naturally it could take like 20 minutes and your eggs will get like a gray ring and they'll be over cut yes so how long do you wait for the recipe to heat up the insert thing it up I mean you wait until it's hot and so now I could be like when I put my hand like right here I can actually feel the time and it still says on so it says it's heating up and so this indicator right here will actually say a hot when it's like truly hot I think this is good I'm gonna just add it because you guys don't have all the time so I'm gonna put like you know a tablespoon and you don't really need to measure it um you know you just need to put enough to that coats the bottom and the thing about the instant pot though is it's kind of I've noticed that a lot of times it seems like there it's uh it's what is it concave convex which one is it you just use like well it's this like the is in convex is elliptic so it's con it's a little bit convex see you don't need math when you're older you can ask your children for the answer so because it's um it's like this it kind of pulls on the edge so I always feel like I have to pull out my insert and swirl the hot the hot oil and I can totally see it's I'm going to add you know I won't even using this one for you know I think it looks you're right I mean I think it's more of a design thing I think the design aspect of it is really nice oh and I sprinkled a little salt because I liked it I think it makes it soft and faster and I like to salt every layer but I mean I think this dial so on the new ultra you have to use the dial to kind of control everything you use it out to pick whatever thing you're going to use and I only basically use pressure cooker saute and then you also have to like press it to select I think it's a little less intuitive than just pressing buttons but it totally depends on you know what you like to do I think this is I didn't think this is pretty cool and it also with me they have this little indicator on of the also which is not on this one where it tells you and this is good for newbies - you know printer cooking that is heating up and then Regis high-pressure because I think a lot people don't realize that even though a recipe might say cook under high pressure for five minutes so you still need to wait like the ten minutes for it to reach high pressure before it starts the countdown for the five minutes and then it tells you that it's done cooking and it'll tell you that it's in the keep warm mode which this is cuz I have to have a finished chili in here but I'm gonna plow today so when using this instant pot is it okay if you just like put everything inside of the okay oh you mean like to just dump everything in is where you dump it in and you don't have to suck it this one I think I mean if you really wanted to pop up and dump it in and it would still taste okay like something and softening the aromatics and heating up the spices it actually makes it taste better but if you're really lazy I think like all the components in here are really tasty and their blood of umami in a lot of these ingredients so it still tastes good so now um no it's softened I'm gonna add a few garlic cloves and I think in my recipe I said four but no you can do whatever you want just okay so please tell us about like the new cookbook and the release date and stuff like that oh my hands are dirty thank you thank you so I knew couple of turns out of August first but we got a super super early edition yesterday from our publisher so it's like the first copy that is actually arrived in the United States because it's printed overseas but it is a cookbook that is basically uh no excuses cookbook so whether you're ready or not you should be able to cook me make admires and everything all the recipes and spend being categorized by the breakfast lunch or dinner or by like poultry or meat it's it's Tiger eyes are organized by your state of readiness so if you're ready and you have time to cook it's in the green section if you're kinda ready because you have some stuff that you've made before it's the orange section because it teaches you all these cool leftover makeovers and the red section is when you're not ready at all and they're all meals that take 45 minutes or less and you don't need anything pre-prepared but it's super it's filled with cartoon and pictures and it literally has like a a hero shot and then every single step has instructions and picture it's got cartoons and we order now it's available for pre-order everybody who pre-orders it is actually eligible to download this free ebook that we're working on called one-and-done which are all one pot one pan dishes and as our thank-you gift to you guys for pre-ordering um and for supporting us and as soon as it's done I will announce how you guys in download the free ebook I will tell everyone on Facebook on all of my social media accounts and to people who subscribe to my email newsletter so don't worry nobody has gotten that yet you're not so I added it um you know a bunch of minced garlic then I'm gonna put in two tablespoons of taste and I do this because tomato paste a really really nice depth of flavor and it's really hiney mommy mommy let's talk about the mommy all the time and in fact in our cookbook there's a new mommy cartoon mommy is the fifth taste and it just means so besides sweet sour salty bitter and sweet I think I don't know I probably feels like um umami is like kind of an indescribable savoriness and once you learn is the power mommy and add ingredients that are naturally high into mommy's your tomato paste and then now I'm gonna put in two pounds of ground beef I like the e so when you where do you pre-order the book and it like it since you've cured it on Amazon well you still get we already wherever books are sold um you can pre-order it on Amazon II computer your favorite independent bookstore if you're overseas you can pre-order wherever you buy your books if you go to nom nom paleo slash whether you're not cookbook we have a whole description of our book plus the whole bunch of places that you can buy it with if you're overseas I think Book Depository is a really great place to buy it because that website will ship free anywhere in the world which is pretty cool and you can have you can buy the simple version just keep a copy of your receipt because we'll just need you to put in you know we need proof of your purchase so you just will put it will have a form where you put in where you bought it from and then your receipt number and then we'll give you the download link for our one and any book which is actually made in the same format book so it's all step by step for every single recipe um and you can see what the the whole layout is so I'm gonna add a teaspoon of salt to this so it's okay if you use like frozen meat or it doesn't have to be roasted I you know what I would always defrost just because it's hard to I would justify it because it's hard to to do this like you're gonna have like a giant block you're gonna want a giant break and I won't get smooth and probably I don't just defrost it so you know the Paleo diet you know and technically you know when we pay when people start first are Paleo beans or no go I think since since then a lot of people they tolerate beings and they're cooked properly and they've soaked and you tolerate it I don't think it's such a bad thing I think there's a lot of fiber in it that's really beneficial for your gut bacteria so I think if you tolerate beans you can incorporate it into your diet but everybody's different you know it's not technically part of the whole 30s so if we go to Whole 30 you cut them out and then you can reintroduce them to see how you feel but like Henry my husband um hates beans so he chooses not to eat them I like beans a lot and so I do eat them occasionally so this this recipe does not have any beans in it but if you tolerate beans I actually I say go for it all right all I'm doing now is I'm just kind of so in this round because I just want to cook this and break up the beef and then once it's mostly cook you don't have to like make sure it's fully cooked I think you just want to make sure all of things distributing and everything's broken up and what if you have a frozen big frozen brick of beef it's really hard to break it up so now I'm gonna add the spices so I have three tablespoons of chili powder so chili powder I mean I think a lot of people are confused between chili powder and just having like ancho chili powder so chili powder with an i CH ili there's normally a combination of a bunch of spices and sometimes it has salt in it so I pick the one that doesn't have salt because the I then I can control how much salt is in there when this particular brand I got is by spice Li because some of the chili powders that you can buy at the store have all sorts of weird stuff in it that aren't like holes already compliant and spice Li has one that is totally compliant and there's no like rice powder in there that sometimes is added to kind of keep it flowing and then I also have a tablespoon of cumin a tablespoon of dried oregano and then in my recipe I say that you can have a quarter teaspoon of cayenne pepper but that's totally optional and that also depends on how spicy your chili powder is and house by seeing your family likes its chili so this chili powder concisely actually not spicy it has lots of flavor but it doesn't have hot peppers in it so I'm gonna add actually just an 850 spoon kind pepper so I just pluck that'll in this one is a no mean one but if you want to add these this is a whole 30 compliant and chili recipe so there's no beans in there and so I'm just mixing it all around to stir all the spices around and to help kind of cook could you elaborate on this bill not like chili I don't know what do you think nothing I don't really know what Chili's think I've smelled chili before but like so now you get you can actually at this point I'm gonna just cancel because you don't have to keep on frying things so I have a can of fire roasted of diced tomatoes and I think you know I like Muir Glen that's a great brand I think thrive market now has its own in-house brand and non vpa cans and I like it because fire roasted tomatoes add kind of a smoky flavor and since this is almost kind of like a cheater chili because we're making it so quickly I kind of like to add things that help with flavor so it's and I drain it because I don't want all that extra liquid so so how many people will this recipe eventually feed Oh at least six I think if I recipe on the blog I say it feeds six people but you know it's too bad me uh actually I take it back if you're someone that needs like a pound of meat and sitting then maybe it serves two people but for my family because we're gonna be serving this at some like roasted broccoli and other vegetables it it easily feed six people then now I'm gonna add so it does so the instant pot and all pressure cookers need a little bit of liquid in there just to make just of it the liquid can come up to pressure I mean you don't want stuff to burn on the bottom but I try to make that as minimal as possible so in some recipes I don't actually even have you adding any liquid because the ingredients themselves release enough liquid to have it come up to pressure but in this one I actually do add half a cup of broth because I've drained the tomatoes because after I try to without draining tomatoes and I think it's too tomatoey and I think this is a good balance because by adding a half cup of broth it adds and I will put in but it's not super tight so you don't drain the beef no I'm not a fan of the fatty meat and then adds to you know that asks the savoriness now but if you want to you can but I don't okay and in fact sometimes what I do is especially brown beef that's been frozen that you are thawing to use sometimes it can be really wet so what I do is I kind of drain it on some paper towels and then I plop it in here so then this is kind of a secret ingredient working for all right this is not in traditional chili I add fish sauce in here and it doesn't make it fishy I promise it adds umami which is that savoriness that I was telling you about and I put about two teaspoons and it just makes it taste really tasty trust me trust me it really does because in some recipes people add more sauce are you pronounce it and we're sure sure the reason why worship sir tape so good is because I had anchovies in it and that is what fish sauce is made out of is it's made out of wild an trophies and so the reason why workers or tastes so good it's because it adds mommy just like fish sauce so if say like you can't eat beef or like red meat basically yeah so that was actually for my friend Maria my friend Maria is a big big fan of ground turkey and so yes if you would like to use pound tricks you can totally scribe trick yet I would use the dark meat ground turkey not the 99.9 percent lean white meat and turkey because I think it will not taste as good yes you can totally so I'm gonna put the lid on and so you're gonna lock it and that little song tells you oh you left it properly and then right here this little knob on top and I'll show you on the ultra the knob is different on the ultra but on the duo's you do need to make sure this little pointy thing right here is pointed towards ceiling because you want it to be sealed and also I'm going to just open it the other thing that you need to make sure of is this silicone gasket that's in the lid is in very snugly because this is what will help seal the instant pot and let things come up to pressure so sometimes Beulah said you know my instant pipe isn't sealing properly and it could be that you know they're putting on their lid but the gasket is just a little bit off and if it's off it will never reach high pressure because it can never seal properly so I just put that all in that song so people and then I just turned this little knob right here so that it's sealing and then on this new IP duo +60 on the older model you have to press a manual button to do it but you can press a pressure cook and I'm gonna press the plus button until it gets to 15 so you want to cook it for 15 minutes under high pressure and then you just wait and so you can for this one if you're really hungry and you're desperate to eat right away um you can do the quick release if you like but you can also throw this together in the morning and it can cook while you're away and then it'll just keep warm until you come home and then you have a meal ready and waiting for you it won't I don't think it really affects the flavor or either way so I have one that's already done so speaking of the seal but you were just talking about how often should you replace it so for sure you need to replace that anytime you see that it's compromised and so if you see a little nick in it or it doesn't seem stretchy or it's like dry and brittle you should definitely change it but I think they last about I don't know one or two years depending on how much you use your instant pot and people always ask like oh my gosh my ring totally stinks and really there's no way to get the smell out I've tried everything and there are lots and lots of different like if you just google how to get the smell out of the silicone gasket there's lots of different suggestions like people say you know soak it in a little bit of vinegar put it out in the Sun like none of those really work like I I put mine in the dishwasher and it doesn't help the only thing but I think I want to just move this out of the way the only thing that has worked for me and this one is the ultra is when I store the lid and I'll show you okay so so when I store my insta pot after it's been cleaned I put the lid upside down so that the gasket is out exposed to the air and seems like it doesn't smell as much but I don't know if that is truly working so this is the ultra I think for a while it was only male at sturla table but now it's available on Amazon but I think there's a three to five month wait so if you must must must get it you should get it on sur La Table and up until May 21st which was just a few days ago they had 20% off coupon that I told everybody who subscribes to my newsletter and on I think everything but there was a sale in fact on my site I have a new page called like nom nom hallo domme slash instant pot deals where I try to keep people up to date about whenever they have a sale because people are always asking me and so I decided to just put that up there yes so can you find fish sauce in basically any grocery store or are there only specific places so I think for a long time you could only buy fish sauce at Asian supermarkets and then you can still buy them there and that's probably where they're the cheapest in fact red boat is the cheapest I think at an Asian supermarket but you can also buy red boat I'm at Whole Foods you can buy it it used to be Trader Joe's but I've heard people say it's not always the Trader Joe's anymore but you would definitely buy it online you can also buy it like thank you bye thrive market buy it on Amazon so it's pretty readily available these days so the other difference but times dial on the ultra is that it also allows you to do sous-vide in here which I haven't tried because I have my own immersion circulator the only thing with sous-vide in this instant live is I think it's there is like a 5 degree variability so it's not super duper accurate but it all depends what you're cooking and maybe it doesn't matter that it's not super accurate and then also back here instead of turning the vent to manually release it there's a button right here that you press but this has already naturally released on its own so you don't have to do this take this out and so the top now looks like this and it's a separate thing the thing that I have noticed about this when I do the manual the manual release on this newer ultra is you have to even though it's a different spot than this vent like you have to hold it down until it's all the way done whereas this one even though it's the same thing that's venting that you have to touch like you can walk away and it'll vent by itself so I'm gonna open this Oh so people have asked the difference between a IP duo and a Lux instant live and one of the features that I do like is that the lid fits inside the handle which is handy but I want to just take that so here's I have two questions so if you let's say like you're like a smelly gasket yeah if you put that gas to it like in something that's not very smelly will it affect the food I don't think though I've never I there should be no contact and I don't think there's any transfer ever so that I never okay I take it back so I think maybe an issue if you're making say like a cheesecake or something and you have a gasket that smells like chili maybe that could transfer but I haven't tried that because I go make cheesecake some people buy multiple gaskets like and they reserve some dishes for like smelly like they reserve it for smelly dishes and they have one that's for Mom smelly dishes so you can do that I think these gaskets are only maybe five or six dollars and so it's good to have a backup anyway so how long have you been paleo and what is Suvi okay so i've been heylia since 2010 and sous-vide is a way of cooking where basically you cook food in a temperature-controlled water bath and the food is vacuum-sealed like in a baggie or it can be in a mason jar or whatever but basically you are gonna perfectly cook whatever it is that you're putting in that water bath so let's say you want a perfect medium-rare steak then you would set your water bath and they have these immersion circulators that will bring up the temperature to the correct temperature that you set and will keep it at that temperature and it'll circulate the water and so if you want a perfect medium-rare of steak you would set the water temperature to 125 and then you dunk in your steak that's vacuum sealed and leave it in there until you know for those two hours or so or less and then when it's done you can sear it off and then when you look at your stay it's perfectly cooked from end tent and so I used to do sous-vide quite a bit um on my blog because back when I was working as a nightshift pharmacist I would try to I would I would always do a bunch of things that would help me get food on the table everything like when I woke up in the morning or at night I'm so sous vide was something that I did a lot so if you just looked in my archives on my blog you can learn all about it I don't use it as much anymore because I don't work nights anymore but I do think it's a great cooking method so this is the chili and I'll take it out it so every time something's done you should always taste um to see it's like it so is that is the the six or eight or six wasn't easier six question I think these two new models don't come to eat quite yet hmm I don't think it needs more salt but if it did need more salt you can add more salt and then you can add a little bit of apple cider vinegar if you so choose next add a little bit because I like it and it doesn't make it super sour it just as it kind of balances the flavor hi yes sorry no no it's just like when people add like beer to chili the beer is normally to add some acid and so I kind of like this apple cider vinegar because it does the same thing so this is basically done and this is actually something that is really really like it keeps really well and I make a bunch of it I freeze it and then you can I mean you can use it in anything like you can eat it just like chili you can get some drastic hotdogs and have some chili dogs you can hollow out some zucchinis and spoon the chili inside and broil it and then it's like stuffed chillies zucchini boats I mean it's like you can make omelettes I mean it is like a really great and tasty emergency protein and so definitely like if you saw I mean if you guys are watching me now but it's a really easy thing to make and in terms of light stuff you can put on it I think Owens favorite you just like white onion and cilantro right yeah and then you can put languages if you like it more tangy you can put avocado while I'm kind of prepping this I'm gonna have oh end this it's how I keep my cilantro I think I've showed you guys this before but basically I stick the stems in some water and I cover it loosely with a plastic bag and I put it in the fridge and it will last like this for like two weeks Oh while I'm like prepping stuff I'm gonna have Lauren pick the three winners of the instant pot IP duo plus 60 so any other question I think it's great I love chili the other reason why I love it in permanence Tomatis like not only is it fast but it doesn't heat up the house and I don't have one thing to clean and this one insert I can throw in the dishwasher so it's I think it's super handy and you get a bunch of you get a bunch of dinner any other questions any other comments so if you have to hold your done the manual release versus the duo which one is under topic oh no I left them both I know it's I mean I mean I don't know I Henry because he's always he doesn't like me to have any clutter or extra appliances um so I buy okay if they were the same price I would get the ultra but because they are not the same price I think the IP duo plus 60 is a better deal because it's 120 um um it's I think it's I think it's I think that's good oh I need a smaller bowl okay I'm winner yet nope nope me and the questions oh here's do you think it makes a big difference to use a Spanish onion as opposed to a regular onion so in terms of the chili that the onion that's cooked inside there it can be any onion like I think yellowing in red onion Spanish onion whatever but I think in terms of toppings it really should be a white onion or a sweet Vidalia onion because you're eating it raw and you don't want like a really sharp spicy onion as a topic so let's say like you're on the budget and if you were would you rather get the IP duo 60 or sorry I do a plus or sorry the 6-year the ultra oh if you're on a budget I I think this one's really good I think the plastic see I mean if you're used to the instant line the seven in line is still really good but now the price difference isn't that big so the older model the IP duo 67 and one is like $99 and then this one is 119 and so I think there are better features with that um of course sometimes things go on sale and I think this this IP joke +61 on sale for 99 dollars or something and so I told everyone about it when I found out the sale but you know it seems like instant pots you go and sale like I'm sure when a prime day comes along I suspect that it's gonna be a sale but I don't know because I don't have I mean I don't work for the company so I don't know but I did predict last time there would be a sale right before Mother's Day in their West so I think I think it's a good bet that there will probably be a sale prime day Black Friday and Cyber Monday I don't know I don't know I think no matter what it's still a good price so let's say you're new like an electric pressure cooker how did you rather have this one or this one I think if you're totally new I think this one is easier like the ultra looks sleeker and it is and the cool that's so cool and it's got that little thing that tells you like if it's I don't know actually now that I think about it that little I don't know I think we need to just press a button cuz you can press a button that says I think it depends how like how easily you can learn to use things right so I think if you even if you're totally new to like the pressure cookers you can learn how to use an ultra because you know how to turn a knob you're gonna say thanks for that like you could say having a lot of press buttons yeah yeah burn things I don't know I mean so I'm just gonna so people have asked how I so on my blog um and even on this recipe post you be like wait we have winners okay so um okay zero Wilhite Morgan guard Jones and Lee and Lee Taylor awesome guys so you guys need to for sure send me a direct message just send it to my page I think lauren has already sent you guys a direct message to your inbox so you can respond to him or you can just write directly to my my little nom nom paleo inbox and you have to give me your shipping address and a phone number I think because it's through I think it's delivered through FedEx so it's for tracking but congratulations you guys will love it it's like amazing and even if you already have one you can give it away to like someone who loved because that's what I do cuz I love it so I'm also gonna show you guys how I cut it because people always like how do you do your avocados hold and one of the secrets I have is that I peel the skin course I can't even cut this oh and apparently there's this new epidemic in emergency rooms called avocado hands is that all these people are eating avocados and because I think they look it's not all black inside nights and because all of these cooking videos and chefs tell people to like pop their knife into the seed and twist it and get out that people have been cutting their hands so I never do that in fact I always just use my finger can you can just like pop out the seed just like that and of course it makes it maybe like not as pretty but then I use that side for pictures but you literally can just pop it out so drawing is a knife like I think that's dumb every time I used to see that I'd be like why would you do that I mean I looks fancy and I'm sure you can take out the seed but you can also cut your hand and that's what everybody's doing I mean I'm sure you could take it out like the avocado like seeing it like in many with many other taking anyways so this is what I do for my pictures is I just peel off instead of using a spoon to scoop it out um I just well I'm trying to carefully peel it off and as long as it's not super dooper right that's another secret you don't use like super ripe avocados for pictures because it's harder to peel the skin off so also why us this is just a question for me like why sometimes like our other colors like black insides that cause like mold or I think I don't know that it's mold per se but they're bad they're they're like it's already rotting which I don't know if it's because of other things but it's already breaking down so like when you peel up the top it's nice and smooth and then if you have a nice sharp knife you just make thin slices you can just beautiful put one together and then I will call it a day and then you can ask questions while goofiness and people I mess with what do you Circle it and so you can I don't know that I would like so this is like all meats so I wouldn't just eat this like I do think like people have this misconception that paleo is all about to see me me me me me meat and bacon and I don't think that's correct I think you need to eat a lot of vegetables and eat some meat so that's why I say this serves at least six people because you should be serving this with some sort of vegetable can have a big salad with it you can have roasted broccoli but serve some vegetables with it and you know I think I'll a to get out of it would say there's tomatoes in there but there's not enough vegetables in there you cannot trick mommy this looks like it's nice and thick it's not quite as thick as if you added a thickener like some recipes asked for like masa or like cornmeal to thinking it but I think it's actually you thick enough look I don't care that it's not like super um can you give me a paper towel Capetown I'm only doing that because um I probably have take picture of this later and Andy all right then I'm gonna plate some of the weight onion and cilantro on here Oh like let's say you're new to paleo yes can you eat cheese and like dairy products you know there is a subset or there's a there's a there's a type of paleo called primal I don't know if it's really a tech piano there's enough there's a similar diet called primal which is started by Mark Sisson um and basically it's paleo plus high-quality dairy so if you tolerate dairy go for it I mean I personally don't really tolerate cow very very well and so I just don't need it but I think it's really important for people to eat as expansively as possible um as healthfully as possible so I don't think you should restrict what you eat just just to restrict it because I think there's a lot more food than just trying to you know be perfectly clean like I think there's a lot of enjoyment that comes from sharing a meal with your friends and loved ones so you just need to know what your limits are so yeah here's my beautiful bullet chili whoa that's it that's what we're gonna have in a row some broccoli to go with this but thank you for tuning in it was super simple and super easy and it's not a denier you know so you guys should try this at home so thank you and I will post all the links at the top pre-order a new book and pre-order a new calendar and we love you guys bye guys .
Video Description:
Instant Pot ground beef chili recipe is one of my favorite comfort foods. This budget-friendly weeknight supper feeds a crowd and is Whole30-friendly, too!
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