Instant Pot Mini Monday — Iced Tea (Whole 30)


After almost 4 years of  pressure cooking, I have finally found a recipe that I wouldn’t want to make in my pressure cooker again.  Its my recipe for Italian Tomato Sauce.  I made it this morning to put over some meatballs for lunch.  The sauce wasn’t bad, it just wasn’t as good as when I do it on the stove.  I think the problem is in the pressure cooker’s steam filled environment doesn’t evaporate liquid and concentrate the flavors like cooking on the stove top.  It also doesn’t save any time doing it in the pressure cooker so I won’t be making Italian Tomato Sauce in the pressure cooker again.

On recipe I make almost daily in my pressure cooker is Dr. Urvashi Pitre’s pressure cooker ice tea. Making tea in the pressure cooker results in a super smooth tea with absolutely no bitterness.  I can and do drink this iced tea without any added sugar.  This means I have something other than water to drink on my next round of Whole 30.  I use Red Rose brand of black tea but you could use any brand you like.

Pressure Cooker Iced Tea

From Two Sleevers

4 regular tea bags

6 cups water

1/2 cup sugar (omit if Whole 30)

Place the tea bags and water into the liner. Bring to high pressure and cook for 4 minutes. you can quick or natural release. Add sugar to taste. Stir to dissolve. Serve over ice.


Zesty Pickled Brussels Sprouts (Whole 30)


When I saw this recipe for pickled Brussels sprouts in my feed this morning, I got up from bed so fast I almost fell over.  If that doesn’t tell you how much I love pickles and how much I love Brussels sprouts I don’t know what will.  I am trying to eat more salads this summer so I am looking for interesting things to include in them.  This isn’t a quick pickle, they take a few days to ferment, so I haven’t tasted them yet but I already have 3 or 4 variations in my head to try.

Head on over the the Frugal Haus Frau to get the recipe.

Pizza Fritatta (Whole 30)


What is it with people and the need to spoil movies for others?  I am not talking about movies that have been out a few weeks.  I am talking movies that just came out last night.  I am not unrealistic.  I know I can’t help hearing things about, say, Game of Thrones, Season 7.  It came out last summer.  Have all the spoiler filled conversations you want.  I’ll just excuse myself until the subject is changed.  It isn’t reasonable to think people won’t be taking about it in public after a year.  It’s not your problem I haven’t seen it yet after a year.

But if a movie just came out last night, please be respectful that not everyone can get to the midnight showing or any showing for the first week.  I have avoided all social media, places were the fan boys will be talking, like comic shops.  I just want to enjoy a movie I have been looking forward to for a long time.

I couldn’t avoid having to work next to you and having you look right at me after I asked you to please stop because I haven’t seen the movie yet and having you proceed to tell me everything about it.  It isn’t funny.  It isn’t cute.  It is mean and a total bitch move so just stop.  End rant.

Okay, now on to the food portion of this post.  One of the last times I posted, I gave you a recipe for Italian Sausage.  This post I am giving you a recipe to use Italian sausage.  Isn’t that funny how that works?

Pizza Fritatta

From The 21 Day Sugar Detox Cookbook

1/2 lb ground pork

1 TBS Italian Sausage Seasoning blend

8 eggs

1 1/4 tsp salt

1/2 tsp black pepper

1/2 cup tomato sauce

1/2 tsp basil

1/2 tsp dried oregano

1/2 tsp granulated garlic

1 TBS olive oil

1 bell pepper, sliced

5 mushrooms, sliced

3 green onions, sliced

1/2 cup black olives, sliced

Preheat oven to 400 degrees.  In a medium bowl,  combine the pork and Italian Sausage Seasoning Blend.  Mix the pork and seasonings with your hands until well blended.  Heat a large oven safe skillet over medium heat.  When hot, add the pork and cook until no longer pink, breaking up the meat as you go.  Remove the pork from the skillet and set a side.

In a small bowl,  whisk together the eggs, salt, and pepper. In another small bowl, combine the tomato sauce, basil, oregano, garlic, and the remaining salt.  Set both bowls aside.

Heat the pan you cooked the pork in over medium heat.  Add the oil, when hot add the bell pepper and cook until it starts to soften, about 5 minutes.  Add mushrooms and coo until they soften slightly, about 2 minutes.  Add the meat back to the pan with most of the green onions and olives.  Stir to combine.

Pour the egg mixture into the pan and shake back and forth until the eggs cover the entire bottom of the pan.  Let cook for about 5 minutes or until the edges begin to set.

Drizzle the tomato sauce over the eggs.  Place the pan in the oven and cook for 8-10 minutes or until the eggs are set.  Insert a knife in the center of the fritatta, if it comes out clean it is done.

Smoky Peach Vinaigrette




In spite of doing 2 Whole 30s, my vegetable game is weak.  I tend to buy a big container of salad greens and eat that for every meal.  The only thing I vary is the salad dressing so I am constantly trying new salad dressings.  One of my go to places for new salad dressings is Melissa Joulwan’s blog, Well Fed and her Well Fed cookbooks.

A couple of days ago, I found the Well Fed Fresh and Hearty Salads recipe magazine on the  bookstore shelf.  I wasn’t going to buy it because her first Well Fed Magazine was a curated collection of recipes from her blog and published cookbooks and I already have all of them but when I looked through the magazine I saw several recipes I hadn’t seen before, like Smoky Peach Vinaigrette.  I would have never thought of combining these ingredients for a salad dressing.

Smoky Peach Vinaigrette

From Well Fed Fresh and Hearty Salads

4 slices canned peaches, in juice

1/4 cup unseasoned rice vinegar

1 TBS water

1/2 tsp smoked paprika

1 clove garlic

1/4 cup fresh parsley,

1/8 tsp salt

pinch ground black pepper

1/4 cup light tasting oil

Using the flat of your knife, smash the garlic and remove the peel.  Add the remaining ingredients except the oil and blend with a stick blender until smooth.  Then, with the blender running, slowly add the oil until combined. 

Olive You Whole’s Whole 30 BBQ Sauce

I am so excited!!!  Last night I was finally able to get back in my kitchen!! The bad news is it is so shiny and clean I don’t want to cook in it because I don’t want to mess it up.   I guess that means I will just have to keep cooking in my Instant Pot Mini.  Seriously,  the only way I have cooked in the last two weeks is in my Mini.  I always laughed at people who said the quit cooking any other way once they got their pressure cooker.  I really didn’t think you could just cook in your pressure cooker but you can.   Don’t worry, I am not going to turn this into just a pressure cooking blog.  I don’t like to limit myself that way.  It is nice to know I can cook in only the pressure cooker if I have to though.

This recipe is not a pressure cooker recipe. It is a recipe for a very yummy Whole 30 compliant BBQ sauce.  I have been looking for this since my very first Whole 30 last april.   I love that it is based on tomato paste instead of ketchup.  I keep tomato paste in my cupboard all the time.  I don’t keep ketchup, compliant or otherwise, around because I am not a fan of ketchup.

Olive You Whole's Whole 30 BBQ Sauce

Adapted from Olive You Whole

1/3 cup tomato paste

1/4 cup apple cider vinegar

1/2 cup water

1/2 cup pitted dates

1 TBS Dijon style mustard

1 1/2 tsp coconut aminos

1/2 tsp celery salt

1 clove minced garlic

1/2 tsp chili powder

1/2 tsp black pepper

1/8 tsp ground clove

In a small bowl, combine all ingredients and mix well.  Use where ever BBQ sauce is called for.