Monday, October 5, 2015

Hoff's "Lunch Dump Fried Rice" (Instant Pot)

Hoff's "Lunch Dump Fried Rice" (Instant Pot)
Yields: 5 Days Worth
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 4 cups Veggie Broth
  • 1 cup Water
  • 4 cups Brown Rice
  • 2 cups frozen Peas
  • 2 cups frozen Organic Corn
  • 2 cups Sauerkraut
  • 2/3 cup Braggs
  • 3 tsp. frozen Garlic
  • 3 tsp. frozen Ginger

Directions (Instant Pot):
  1. Combine all ingredients in the IP
  2. Lock lid in place and make sure pressure release valve is closed
  3. Press "Manual" button & change time to 22 minutes
  4. When done, use quick release or natural release method (doesn't matter)

Hoff Thoughts: When I'm not planning any leftovers for the week, I make my work lunch in one large batch on Sunday.  Then I just divide it among five, 4-cup Pyrex dishes.  This frees up my weeknights and curbs the temptation to eat out when co-workers come calling.

Wednesday, September 30, 2015

Hoff's Simple Side Salad

Hoff's Simple Side Salad
Serves: 1
meat-free, dairy-free, egg-free, oil-free, gluten-free


  1. In a 4 cup Pyrex bowl add Salad Dressing
  2. Top with Chickpeas
  3. Place the Lettuce on top
  4. Seal with the lid
  5. Shake until everything is well coated

Hoff's Thoughts: I have this salad everyday - once for lunch and again for dinner.  I prefer to shake my salad - it may not be pretty, but I really like how everything gets equally coated in dressing. 

The reason I make this salad in the order that I do is because I make my lunch salad the night before so as I'm running out the door for work, it's ready to go.  The Chickpeas in the middle act as a moisture barrier between the Dressing & Lettuce. 

As I make this salad daily, I prep the ingredients in bulk.  I chop six Romaine Hearts at a time, drying in salad spinner and storing in a ziplock bag with a paper towel to collect any residual moisture.  I rinse and drain two 15 oz. cans of Chickpeas and store in a Pyrex dish.  I also make the Hoff's 1 to 5 Dressing in bulk - increasing the Vinegar, Braggs & Mustard to 1/2 cup each and the Maple Syrup & Tahini to 1/4 cup each.