As a busy mom, finding time to eat healthy can sometimes be a challenge. If things are crazy (and let’s face it, with a one and three year old at home, it usually is) I tend to reach for the easiest thing to eat–bagel, store-bought muffin, chips or other junky items.
That’s why I like to try my best to have healthy, grab-and-go snacks available that fuel my body with nutrients so I can keep up with my crazy brood.
I love eating energy balls either first thing in the morning with my cup of coffee, or right after a workout to refuel my body. These energy balls have just enough sweetness in them too to help satisfy any sweet cravings I may have throughout the day.
Chocolate Peanut Butter Energy Balls
Yields: 20 energy balls
2 cups rolled oats
1 cup natural peanut butter or nut butter of your choice
Well, it’s official, the snow is sticking to the ground. Pumpkin spice has morphed into peppermint and egg nog, and the nights are now long and dark. Winter is here for the long haul which means it’s time for soup season!
There’s something so comforting about a hot bowl of soup or stew on a cold winter day. One of my favourites is potato leek; it’s creamy, hearty and goes absolutely perfect with a warm slice of homemade bread (that’s a post for another day). One of the things that made me hesitant to make this soup in the past was how long it took to cook, but thanks to my trusty old Instant Pot I can whip this up while the boys are napping.
Instant Pot Potato Leek Soup
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 1 hour 10 minutes
1 tablespoon olive oil
1 tablespoon unsalted butter
4 cups chopped leeks, white and light green parts 1/8-inch slices
3 cloves garlic, minced
3 cups Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
4 cups unsalted vegetable or chicken broth
1 teaspoon salt
1 bay leaf
3 sprigs thyme
1/2 cup whole milk
1/4 teaspoon black pepper
1 tablespoon chopped chives
Select Sauté on the Instant Pot. Allow pot to heat until the display reads “hot”
Add olive oil and butter to the pot, once hot add the leeks. Sauté until softened, stirring frequently and not allowing to brown, 8 minutes
Add garlic and sauté for 30 seconds
Add potatoes, vegetable broth, salt, bay leaf and thyme; stir to combine
Make sure that the release valve is in the “Sealing” position, place the lid on the Instant Pot and turn to lock
Press “Manual” button on the Instant Pot and set the timer for 7 minutes
It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display and count down
Once the cook time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes
Carefully remove the lid, opening the top away from you as steam will be released from the pot
Remove and discard bay leaf and thyme sprigs
Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. Careful not to splash as the soup will be hot
Add in milk and black pepper, stir to combine
Garnish with chives and additional black pepper
Hope you enjoy! What’s your favourite type of soup? I’m always on the lookout for a new one to try.