I am 38/39 and currently pregnant with my second baby. This post will be on ongoing list of things I use/used during my pregnancy….and no particular order other than I attempted to sort by trimester. First Trimester Second Trimester
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- 3 lbs of Potatoes (red, russets, or golden (my favorite!)), peeled or unpeeled
- 8 oz block of cream cheese, softened
- 1 (4oz) stick of butter, softened
- 2 cups of dairy (whole milk, skim milk, half & half, cream, or a combination)
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- Add the trivet and 1 cup of water to the instant pot.
- Arrange the potatoes in the instant pot by size, placing the largest potatoes at the bottom and the smallest potatoes on top. (This helps to ensure even cooking).
- Place the lid on and move the vent to the sealing position.
- Cook potatoes on high pressure for 15 minutes. You can release the pressure immediately or let the potatoes sit and natural pressure release. The potatoes should be easily pierced with a fork when they are done.
- Press the cancel button on your instant pot.
- Remove cooked potatoes with tongs, and discard the trivet and cooking liquid. Return potatoes to the now empty pot.
- Add the cream cheese and butter. Mash the potatoes (I prefer to use a hand mixer for this but a manual potato masher will work just fine).
- Add the salt, pepper, and dairy to the potatoes, and mix until combined.
- Enjoy immediately or place the instant pot cover back on to keep them warm.
- This recipe freezes BEAUTIFULLY. My favorite way to freeze extra mashed potatoes is to scoop they onto a silicon lined baking sheet, freeze until solid, and throw into a storage bag for later use. To reheat the frozen mashed potatoes there are so many options, simply thaw overnight in the fridge or reheat straight from frozen. Reheat in the microwave, pot on the stove, covered dish in the microwave, or a bowl over simmering water.
- This recipe works with all sorts of potatoes, reds, russets, but my favorite is the golden or butter potatoes.
Check out my Vlog:
This recipe can be made in a quart mason jar, with a little head space to shake up all the spice to combine. The spice level is a mild level, and kid friendly.
- 1 cup Chili Powder
- 1/2 cup Ground Cumin
- 1/4 cup Kosher Salt
- 1/4 cup Black Pepper
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Paprika
- 2 tablespoons Oregano
- 1/2 tablespoon Red Pepper Flakes
- Heat up a tablespoon of neutral oil in a skillet. Add and brown one pound of meat (ground beef, turkey, or pork).
- I choose not to drain my meat but you can if you want to.
- Add in 1/4 cup of the taco mix, followed by 1/4 cup of water.
- Stir to combine and simmer on low heat for 5 minutes.
You can increase the spice but adding more red pepper flakes to the mix.
Check out my YouTube video:
Ingredients: 2 cups (454g) of fed sourdough starter (bubble and active) 2 large eggs 2 tablespoons of a neutral oil (avocado or melted coconut oil) 2 tablespoons of honey, or maple syrup 2 teaspoons of vanilla extract 1/2 teaspoon salt 1 teaspoon baking soda Directions:…
Back in 2019 I was an expecting first time parent, and my husband and I created an amazon baby registry of all the things we thought we would need. This blog post goes along with my YouTube vlog which is linked below, and there I talk about all the pros and cons of each product.
For my opinions, the good and the bad, on all the products above check out my Vlog on my YouTube channel linked below: