easy

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Instant Pot Black Beans & Rice

Making black beans & rice has never been so easy!

I love this recipe because it's quick, it's simple and it's HELLA tasty! 

You're definitely gonna want to try this at home. 

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 - INSTANT POT BLACK BEANS & RICE -

Ingredients:

- 1 cup brown rice
- 1 cup black beans
- enough water to cover the rice and beans by about 3/4 of an inch
- 1/4 onion, sliced
- 2 cloves garlic, minced
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 2 tbsp. nutritional yeast
- 1/2 - 1 tsp. sea salt
- 1/4 tsp. black pepper
- Optional add ins: your favorite salsa or hot sauce
 

Directions:

1. Put the rice and beans into the Instant Pot and cover with at least a half inch of water.

2. Add in the rest of the ingredients and stir well.

3. Set your Instant Pot for 25 minutes on the manual setting (make sure the valve is turned to sealing and the pressure is on high).

4. Once the 25 minutes is up, wait until the timer counts up to 10 minutes and use a towel to turn the valve from sealing to venting. Be careful - that shit is hot!

5. Let the pressure release for another minute or so, open your Instant Pot, give the rice and beans a good stir, and boom - perfect rice and beans for all your burrito bowl needs. Enjoy!

NOTE: Cooking time may vary depending on your location, the age and size of your beans and rice, how they've been stored, etc. So keep that in mind! Play around with this recipe until it's just right for you!

I hope you love this recipe as much as I do! 

xx Kristen

P.S. Want an Instant Pot?! Get one here

RAW VEGGIE WRAPS + Creamy Wasabi Sauce

You guys, these Raw Veggie Wraps are OUT-OF-THIS-WORLD delish!

They remind me of sushi, and I effing LOVE sushi, so I'm totally stoked on these!

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RAW VEGGIE WRAPS + CREAMY WASABI SAUCE
 

Ingredients for the Sauce:

1/2 c. raw cashews, soaked, drained & rinsed
1/2 of a zucchini, peeled & roughly chopped
juice from 1 lemon
3 cloves of garlic
3 tbsp. hemp seeds
2 tbsp. nutritional yeast
1/2 - 1 tsp. wasabi powder
3 tbsp. tamari
3 tbsp. coconut aminos
splash of water, if needed
squirt of Sriracha (optional)

Ingredients for the Wraps:

nori sheets
cucumber
red pepper
avocado
romaine
alfalfa sprouts
hummus (optional)
sesame seeds (optional)

Directions:

1. To make your sauce, add all ingredients to a blender and blend on high until super smooth and creamy, scraping down the sides as necessary.

2. Pour into a container and store in the fridge until you're ready to eat your wraps.

3. To make your wraps, chop the cucumber, red pepper, avocado, and romaine into long, thin strips.

4. Place one of your nori sheets, shiny side down, in front of you. Make sure the lines are vertical.

5. Gently spread a thin layer of hummus on the nori sheet.

6. Top with your veggies in whatever order you'd like.

7. Sprinkle with sesame seeds.

8.  Roll the wrap with your hands, making sure to keep everything nice and tight. (See the video for examples.)

9. Wet the end of the nori sheet with a bit of water to seal the roll.

10. Wet a sharp knife and cut your roll into 6 pieces.

11. Dip the pieces into your sauce and enjoy!

NOTE: You can use whatever veggies or fruit you'd like in these rolls! FYI: They're really good with mango in 'em.

xo Kristen
 

Easy Vegan Sour Cream

If you're looking for a delicious and super-easy vegan sour cream recipe then look no further!

This stuff is #LegitneySpears.

Use it however you would 'normal' sour cream!

Nachos, burritos, tacos...you name it.

It's 150% DELISH!
 

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- EASY VEGAN SOUR CREAM -

Ingredients:

- 1 cup raw cashews, soaked
- 1/2 - 3/4 c. water (as needed)
- 1 tbsp. fresh lemon juice
- 1 - 2 tbsp. apple cider vinegar
- 1/4 - 1/2 tsp. salt (to taste)

Directions:

1. Drain and rinse your soaked cashews and add them to a blender with the rest of the ingredients

2. Blend until super smooth and creamy. This usually takes my Vitamix about 3-4 minutes total.

3. Make sure to scrape down the sides a few times throughout the blending process!

4. Adjust everything to taste.

5. Enjoy right away, or put it in the fridge for a few hours (overnight is best) to thicken up and get all sorts of delicious. Enjoy!

FYI: This will last in the fridge for about 5-7 days.

xo Kristen

Easy Oil-Free Hummus

Oil-Free Hummus is the best kind of hummus!

I usually always have a batch of this stuff on hand for dipping veggies in, slathering on sandwiches and wraps, and making quick and easy dressings for salads and bowls.

I love this hummus too much, you guys.

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- OIL-FREE HUMMUS -

Ingredients:

- 2 c. cooked garbanzo beans (or two 15 oz. cans)
- 1/2 - 3/4 c. warm water
- 2 tbsp. tahini
- 2 - 3 cloves of garlic
- juice of 1 lemon
- 1/4 tsp. cumin (optional)
- 1/2 tsp. salt (add more to taste if needed)
- 1/4 tsp. pepper
- squirt of your favorite hot sauce (optional)

Directions:

1. Place all of the ingredients into a food processor and blend until super smooth and creamy, scraping down the sides as necessary.
2. Add more salt and hot sauce to taste if needed.
3. Garnish with cooked garbanzo beans and a little smoked paprika if you're trying to be all fancy about it. Enjoy!

xo Kristen

Instant Pot Garbanzo Beans

It's so easy to cook garbanzo beans (aka chickpeas) in the Instant Pot.

You don't even have to soak the beans first!

And it takes less than an hour.

It's pretty much the best thing ever. 

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- INSTANT POT GARBANZO BEANS -

(makes around 2 cups of cooked beans)

Ingredients:

- 1 c. dry garbanzo beans
- water (enough to cover the beans by about an inch)

Directions:

1. Put your beans and water into your Instant Pot and set the manual timer to 40 minutes.


2. After the 40 minute timer goes off, wait 10 more minutes before releasing the rest of the pressure yourself. Be careful not to burn yourself!


3. Once all of the pressure has been released, pop the lid off, and drain your cooked beans.


4. Rinse well & enjoy in your favorite recipe!

If you don't have an Instant Pot yet then grab one here!

They're AMAZING!

xo Kristen

Instant Pot Pinto Beans

Making pinto beans in the Instant Pot is So easy!

You don't even have to soak the beans first.

Yayyyyy! 

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INSTANT POT PINTO BEANS

(makes around 3 cups of cooked beans)

Ingredients:

- 1 1/2 c. dry pinto beans (amounts aren't super important here)
- water (enough to cover the beans by at least 1 inch)

Directions:

1. Put the dry pinto beans and water into your Instant Pot and turn the valve on top to sealing.


2. Set the manual timer for 30 minutes, making sure that it's set on high pressure, and let the Instant Pot do its thing.


3. After the 30 minutes is up (you'll hear it beeping), let the pressure release for 10 minutes, and then release the rest of the steam yourself (using a towel to protect your hand from the hot steam).


4. Drain the beans and rinse them with cold water to stop the cooking process.

Use these delish pinto beans however you'd like! Think: burrito bowls, chili cheese dips, loaded nachos, etc.

ENJOY!

XO Kristen

How To Cut Your Own Hair

Watch me cut my own hair in JUST 5 minutes

This works SUPER well for longer, curly hair - but I know lots of people who have tried this homemade haircut with hella success!

I seriously LOVE cutting my own hair at home. 

#cheapAF #WINNING

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I know it might seem super silly to cut your own hair - especially like this (and especially with dollar store scissors) - but I really, REALLY love it. 

So, if you're looking to save some dollars and some time, then try this out for sure. 

Just like everything else in life, this might not be for you. But that's cool. Don't do it if you don't wanna. I'm just trying to help a few peeps out who want, and appreciate, this kind of info. You do you! 

If you do try this simple, 5 minute, at-home haircut then let me know how it turns out in the comments below! I LOVE hearing feedback from all of you! 

XO Kristen 

P.S. I'm definitely going to get some good quality haircutting shears soon - as well as a nice, wide-toothed comb! So don't yell at me about that shit, mmmm k? ;) 

How To Freeze Bananas

Freezing bananas for smoothies and nice cream is SO easy, You guys!

Btw, if you haven't had nice cream yet, then get on that ish ASAP!

Watch the vid to find out how to freeze the best bananas ever! 

 

 

And if you don't wanna watch the video, just follow the simple steps below!

How To Freeze Bananas For Smoothies & Nice Cream

1. Use ripe bananas

2. Peel the bananas

3. Put the peeled bananas into a ziplock bag or tupperware

4. Put the bag into the freezer

5. Let them freeze for at least 12 hours (24 is best) 

6. When you're ready to make your smoothie or nice cream, break the frozen bananas apart with your hands and add them to the blender or food processor. (If they don't break apart easily, just leave them out on the counter for a few minutes to soften a bit.)

7. Enjoy!

Now go freeze some nanners so you can have the best smoothie of your life tomorrow. 

 

xoxox

Kristen

 

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