How the Instant Pot Changed My Life!

I’m not a collector of kitchen appliances. I don’t own a slow cooker, rice cooker, or any other kitchen gadgets. But when I came across the instant pot on a Physician Mom’s Facebook group I was intrigued. All these busy women seemed to be serving healthy home made dinners with this silver appliance.

On Black Friday 2015, I purchased my first instant pot! I was initially intimidated by all the buttons, but with just a few searches on Pinterest I was able to figure out how to work this nifty gadget and started to make all kinds of goodies!

What is it?

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5 Genius Ways To Eat More Greens

Remember those days your mom would urge you to finish your greens. It’s for good reason! Green leafy vegetables have are a gold mine of nutrients. If that’s the case then how come Americans eat greens only about once or twice a week? Why are cabbage, turnip greens, and spinach rarely seen at the American dinner table?

Why is lettuce the only green vegetable that most Americans ever use? Green veggies are inexpensive and packed with a treasure full of of nutrients. Read More

INSTANT POT Turkey Meatballs

Ever since I purchased my instant pot I have been OBSESSED and never looked back. I use it at least three times per week. My instant pot turkey meatballs are moist, healthy, easy, and best of all KID FRIENDLY!


Yields 4 servings


  • 1/4 cup panko bread crumbs (you can use regular bread crumbs but I find panko helps the meatball bind better)
  • 1/4 cup chopped fresh parsley
  • 2 tbsp whole milk
  • 2 large eggs lightly beaten
  • 1/2 cup grated parmesan plus more for sprinkling later
  • 1 lbs of ground dark turkey meat
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups of your favorite marinara sauce (I like using the basil marinara sauce from Trader Joe’s)


  1. Preheat oven to 425 degrees
  2. Lightly grease 2 baking sheets with cooking spray, or line with parchment paper
  3. In a large bowl stir together the bread crumbs, parsley, eggs, milk, cheese, salt and pepper. IMG_0227
  4. Add the turkey and gently stir to combine. (Do not stir too much because overworking meat can make the meatballs tough)
  5. Shape the meat mixture into bite sized balls (I like to use a cookie scooper) and place them on the  cookie sheetItalian-Crock-Pot-Turkey-Meatballs-550x659@2x
  6. Bake the meatballs for 5 minutes.  This will help the meatball hold their form.
  7. Add two cups of marinara to instant pot.
  8. Arrange meatballs in the instant pot. It’s ok to layer them.
  9. Place remaining 1-2 cups of marinara over the meatballs
  10. Cover the Instant Pot and make sure valve is on “sealing.” Set the timer on manual (high pressure) to 7 minutes.  When the timer beeps release the pressure manually  Open the lid.
  11. Serve warm with pasta, on buns, over polenta, or enjoy alone as an appetizer.IMG_0242