Brr!! It’s cold outside, guys! For the past 2 and a half years that we’ve lived in California, it’s never frozen over and this past weekend, it was in the low 30s. So I’ve been cocooning myself inside with the dogs in layers and blankets trying to keep warm. I know there are places in the country where people are snowed in and the temperature is way colder, but I’m a total wuss when it comes to the cold.
When the temperature drops like this, the thought of slow cooked meat is sooooo comforting to me. This is why I was so excited when I realized that I have a huge bottom round beef roast in my freezer, waiting to be defrosted.
I feel like this is the busiest season for so many of us, so it’s a great idea to take advantage of the “set it and forget it” method to avoid spending hours in the kitchen. This is why I’m such a fan of the slow cooker and the Instant Pot! I also love the amount of leftovers you can get out of beef roast, and I’ve used the meat the next few days for stir fry, in my omelette, and even as a taco meat! You make it once and you use it for 2-3 more meals, which is such a time and money saver, especially because roast meat is usually cheaper than other cuts of beef.
Hope you spend the week finishing up some holiday errands, cooking up some comforting meals (I highly recommend THIS ONE), and staying warm!
Well, I’m finally back from a week long vacation from Hawaii. I didn’t think I would love Oahu this much, but it was so beautiful and fun. We hiked a bunch, explored, ate local cuisine, and hung out at the beach pretty much everyday. It’s amazing how different one side of the island is from another and they are all so pretty and unique in their own way. It was everything I look for in a vacation and I’m back fully recharged. Check out my Instagram and Facebook page for some of my travel photos because I posted a ton!
No matter how relaxing a vacation is, flying is a bit tough for me and I can feel the intense stress of it every time, so I feel a bit worn out from the 5 hour flight last night. Not worry though, because bone broth to the rescue! I LOVE how quickly I can whip up a meal in my Instant Pot and I did just that with this spicy beef stew recipe.
Feel free to adjust the hot sauce if you don’t like spicy foods. I loooooove spicy so I tend to go overboard a bit. However, C (who usually can’t handle too much spicy foods) went back for seconds, so I think it’ll be just fine. Also, if you don’t have an Instant Pot, feel free to throw everything in the slow cooker. You can read the notes section of the recipe to find out how to do just that.
I love incorporating bone broth into recipes. It’s an easy way to consume all the beneficial minerals and nutrients without even thinking about it, especially when your fiancé refuses to drink it straight on its own. I’m such a trickster, but the one that tries to get you to eat healthy. It’s like sneaking in organ meat into recipes, but this is so much less detectable for those with sensitive palates. If you need a filling, healthy recipe that’s also comforting and warming, be sure to make this spicy beef stew recipe. You are gonna love it!
Set your Instant Pot to Sauté setting and add avocado oil.
Add the meat and stir until the meat is browned.
Add and stir in the rest of the ingredient, except salt.
Close the lid, and make sure the pressure valve is set to "sealing."
Set the Instant Pot to Meat/Stew.
Once finished, about 40 minutes, the Instant Pot will beep. If you are eating right away, hit "Cancel" then release the pressure valve, making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the "Warm" setting for the next 10 hours and the pressure will slowly lower on its own.
Taste and salt, if necessary.
Don't have an Instant Pot? You can place everything in a slow cooker and cook on low for 7-8 hours or high for 3-4 hours!
Hi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!
As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!
If you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.
Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue!