Instant Pot Beef Keema Meatloaf (Whole 30)


When I ordered my 3 quart Instant Pot back in March, I also ordered a 3 quart Instant pot cookbook for 2.  It was the worst cookbook, of any kind, I have ever seen.  The ingredient lists weren’t complete, the timing of the recipes was way off, and the none of the recipes gave the kind of pressure release needed, and there were obvious typos throughout the book.  I was so disappointed.  The book was obviously written, solely,  to take advantage of the instant pot craze, not to provide cooks with good recipes.  This recipe made me incredibly sceptical of ordering cookbooks without actually having seen them personally.

So when Dr. Urvashi Pitre started taking preorders for her new Indian Instant Pot Cookbook on her blog,, I didn’t preorder, even though, I love Indian food and my instant pot.   I won’t make that mistake again.  Dr.  Pitre’s cookbooks are awesome.  Dr. Pitre has an incredible talent for taking complicated recipes and making them simple without losing the recipe’s heart.  Dr. Pitre’s recipes are accurate, from the ingredient lists, to the cooking times, to the type of pressure release needed.  Best of all, I have never made a recipe from her cookbooks or blog that didn’t taste amazing.

If Indian food isn’t for you, try the recipes in her Keto Instant pot cookbook or her blog,  They both have recipes for airfryers, pressure cookers, the oven and the stove.  She also has recipes for food from all over the world.  It is easy to find recipes that will become regulars in your rotation.

Originally, this recipe was for the airfryer.  I don’t have one and I don’t want one but I love Keema and the idea of making it into meat loaf.  I tried cooking the meat loaf in the pressure cooker because I didn’t have time to cook it in the oven.  It turned out very well but it didn’t have that tasty crust most meatloaves have so I put it under the broiler.  You can skip that step if you want to.

Beef Keema Meatloaf

Adapted From Two

1/2 lb ground beef

1 egg

1/2 cup onion, diced

2 TBS cilantro, chopped

1 1/2 tsp minced ginger

1 1/2 tsp minced garlic

1 tsp garam masala

1/2 tsp salt

1/2 tsp turmeric

1/4 – 1/2 tsp cayenne pepper

1/4 tsp cinnamon

pinch cardamom

Move the rack in your oven to 5-6  inches from your broiler.  Preheat the broiler. In a medium-sized bowl, combine all the ingredients and mix well.  Spray a 5 inch spring form pan with non-stick cooking spray.  Pack the meat mixture into the spring form pan.  Smoosh it into the pan very well.  Cover the pan with a piece of foil.  Place the trivet in the bottom of the liner of your pressure cooker.  Add one cup of water to the liner.  Place the spring form pan on the trivet.  Lock the lid and cook on high for 6 minutes.  Let it natural release for 10 minutes then quick release the remaining pressure.  Remove the spring form pan from the liner and let sit a few minutes.  Remove the meat loaf from the spring form pan  and place under the broiler for 5- 10 minutes or until it crisps up and the top browns.  Serve.


Brussels Sprout with Cranberries and Garlic (Whole 30 Day 3)


Perhaps looking for new cranberry recipes isn’t the best thing to do when you are on day 3 of your Whole 30.  Way to much sweet cranberry stuff out there.  But what am I supposed to do when pumpkin spice everything is everywhere?  You know I gotta try a cranberry recipe for every pumpkin recipe I see.

Fortunately,  I can try many of the savory cranberry recipes I find even when I am on round thanks to the juice sweetened cranberries I found at Natural Grocers.  I tried this recipe because it combines two of my favorite things,  Brussels sprouts and cranberries.

Brussels Sprouts With Garlic and Cranberries

From Eat Drink Paleo

2 tablespoons olive oil

1 medium brown onion, thinly sliced

3 cups shredded Brussels sprouts (about 15-20


2 garlic cloves, finely diced

1 teaspoon sea salt

1 teaspoon ghee

Generous pinch of pepper

1 tablespoon apple cider vinegar or lemon juice

⅓ cup dried cranberries, preferably unsweetened

Heat the oil in a large frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.  Shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways.   Slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.

Everything But The Bagel Spiced Chicken (Whole 30)


As a food blogger, I try 2-3 new recipe adaptions a week, sometimes more.  I am constantly looking for new recipes to adapt so how the heck did I miss Everything But The Bagel chicken?  I knew Trader Joe’s had an Everything But The Bagel seasoning blend and I had even made a homemade Everything Bagel seasoning for some biscuits I made.  I never even thought about using it as a rub for meat.  Boy, I was missing out.

I found the recipe in a packet that someone posted in my Whole 30 group.  I had all the spices I needed to make the seasoning and two chicken thighs that needed to be used up so it was meant to be.  I don’t use words like amazing or the best when talking about food very often because I realize that everyone has different tastes.  But guys, this Everything But The Bagel chicken was amazing.  It was, seriously, some of the best chicken I have had in a long time.   Added bonus, it’s super easy.  You can have it prepped and in the oven in 5 minutes, that includes mixing the spice blend.  Seriously good eats with almost zero effort.

Everything But The Bagel Spiced Chicken

Adapted from The Whole 30 Facebook Community

Seasoning Blend:

2 TBS dried minced onion

1 1/2 TBS caraway seed

1 1/2 TBS poppy seeds

1 1/2 TBS sesame seeds

1 TBS kosher salt

1 TBS ground black pepper

1 1/2 tsp garlic powder

Mix everything together until well combined.  Store in an airtight container in a cool, dark place.


1 lb chicken thighs, about 4 thighs

2 TBS olive oil

1 TBS minced garlic

Preheat oven to 350 degrees.  Coat the chicken with the olive oil and garlic.  Sprinkle the Everything But The Bagel seasoning over the chicken.  Be generous.  Bake 20 minutes, or until cooked through, flipping the chicken half way through the cooking time. 

Caramelised Onion, Carrot, and Ham Omelette Roll (Whole 30)


When I was young, my mom did the vast majority of the cooking but every so often, on Sunday after church, my dad would get in the kitchen and make us omelettes for lunch.  It was always exciting when dad would make omelettes because each kid could choose what they wanted for filling.  Even when I was young, I was a ham and cheese girl.  To me, the most amazing thing about watching my dad make omelettes was he never tore the egg when folding it and he never broke the omelette transferring it to the plate. Unfortunately,  I haven’t mastered either of these important omelette making skills.

Fortunately,  I don’t need those skills to make this omelette roll.  It’s made on parchment paper or well oiled foil so you can just peel the egg up and use the parchment or foil to gently roll up the omelette.

I know that 15 minutes is long time to cook the onions before throwing the omelette into the oven to bake.  You don’t have to cook them that long.  The original recipe only called for cooking the onions 4-5 minutes.  You can certainly do that if you want to.  The problem is there is no way to even begin to carmelize the onions in 4-5 minutes.  The longer the onions cook the better they taste.  The omelette tastes good either way.

Caramelised Onion, Carrot and Ham Omelette Roll

Adapted from Eat, Drink, Paleo

1 TBS ghee

1 medium onion, thinly sliced

1 small carrot, peeled and grated

pinch of salt

1 clove garlic, finely diced

3 large eggs

pinch of pepper

1 TBS sauce, mayo, pesto, ranch dressing, salsa, something like that

2-3 slices compliant ham, sausage, or other compliant meat

Preheat your oven to 350 degrees. Line a 2-3 cup oven proof pan with parchment paper, leaving some paper hanging over the sides; set aside.  Heat ghee in a small sauté pan, add the onion and sauté for 15-20 minutes or until the onions are golden brown.  Add the carrots and a pinch of salt.  Cook 5 more minutes.  Meanwhile, whisk the eggs with a pinch of salt.  Pour the eggs into the pan, making sure the egg covers the bottom of the pan.   Spread the egg and carrot mixture over the top of the raw eggs and place in the oven on the middle rack.  Bake 15-17 minutes or until the top is firm to touch.  Remove the tray from the oven and pull the cooked base, along with the parchment paper,  from the pan and sit on a flat surface.  Spread your choice of sauce over the of the egg.  Add the meat over the top.  Gently pull one side of the parchment paper and start rolling the egg up, folding it inwards as you go, peeling the paper off as you go.  Set upside down on a plate to keep folded.  




Blackberry Chocolate Muffins


The first thing I ever baked was a batch of muffins.  They were from a pouch but they started my life long love of muffins.  I have been making muffins for so long and so often, I didn’t think there were many flavor combinations I hadn’t tried before.  I was wrong.  I had never seen a muffin recipe using blackberries, much less blackberries and chocolate.  It was so unusual, I had to try it, even though I wasn’t sure the combination would be any good at all.

OMG!!! These muffins are sooooo good.  Blackberries and bittersweet chocolate are an awesome combination.  The only thing that will keep me from making these muffins often is fresh blackberries are so expensive.

Blackberry Chocolate Muffins

Adapted from Byrony Cooks

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sugar

1/4 cup canola oil

1/2 cup sour cream

1 cup blackberries

2 oz bittersweet chocolate

Preheat oven to 375 degrees.  Line a muffin pan with paper liners and set aside.  In a medium bowl, combine the flour, baking soda, baking powder, and salt.  Mix well.  In another medium bowl, whisk the sugar and eggs until the sugar is a pale yellow.  While whisking, slowly drizzle in the canola oil.  Add the vanilla and  sour cream.  Mix well. Add the wet ingredients to the dry ingredients and mix well.  Don’t over mix.  Fold in the blackberries and chocolate.  Fill the muffin cups 2/3 full, making sure to get berries and chocolate in each muffin.  Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.  Turn out onto a rack to cool completely.