Health Info
Get the 411 on how to keep your kids (and yourself! healthy as they head back to school by making sure their immune system – and digestive systems- are ready for the influx of germs.
I’m sitting here in front of my keyboard on the first morning of the last week of my oldest son’s summer break. His last week of summer break. He’s on the threshold of taking a monumental first step into the world of kindergarten.
As a work-at-home-mom, I’ve been able to spend most of every single day of my son’s entire life with him. That’s five and a half years with him by my side for the better part of the day. I could turn this into a long weepy, philosophical reflection, but don’t you worry, I’ll save that for my inner brain to stumble over all week long. Instead, I’m trying to push those thoughts aside and compensating by focusing on being practical.

Hey guys – what follows is a sponsored post I’ve created with a brand that I believe in and we already use in our day to day lives, Renew Life® Ultimate Flora Probiotics. I feel good about supporting it and hope you do to. And I’ll do my best to hide my weepiness about my oldest starting REAL school in a few days. Someone hold me…now on to those tips about healthy guts:
We’ve cleaned off old backpacks and lunchboxes and bought new ones just in case. We have new stainless steel over-priced water bottles they’ll probably lose in a week that I couldn’t say no to. I’ve ordered new name labels and triple-checked the school supply list. I’ve even pre-made some mini gluten-free, dairy-free pizzas for the freezer so we can have some fun lunches to grab on the sure-to-be-hectic mornings adjusting to a new schedule.
I can’t obsess about his teacher or classmates or bus schedule because none of that has been released yet (talk about waiting until the last minute). I thought I’d checked everything off my practical to-do list (completely ignoring the emotional tornado wreaking havoc in my mind). Then I saw a post on Facebook about some must have magical hair-detangler spray that fights lice. Lice. One more thing that has to go on my list of preparedness. This is part of our world now.
And of course, lice is probably the least of our problems. Both my boys will be in new schools with new kids, and with that comes… new germs. TWO sets of new germs. (Where am I shipping my innocent boys off to?!?) I could immediately sign myself up for the crazy-worry-loony-bin, but fending off illness? That’s something this practical mom can handle.
School may not have started yet but we’re already doubling-down on our germ-fighting routine, from the inside out. Going back to school, and honestly, just being a kid these days takes guts.
Here’s our plan of attack to keep our guts healthy:
– Get really dirty. Yup, that’s right. Playing outside and in the dirt is an awesome way to build up your immune system. Plus, what boy doesn’t love playing in the dirt? It’s win-win for me.


– Stick to bedtime. I know, #lamestmomever. But if my kids miss their bedtime window, it takes an act of magic to get them to sleep and then they end up getting up even earlier than early. Sleep is a HUGE factor in immune health and we’ll take all the help we can get. (Not to mention getting enough rest helps keep the crankiness at bay, which I’m sure we’ll have plenty of as we adjust to the new all-day routine of kindergarten.)
– Keep the sugar at bay. I know, give me another prize for being a lame mom here. But for the record, I didn’t say NO sugar; just less. It’s easy to say yes to every single treat kids ask for, but it adds up so easily. A granola bar, a juice box, some ketchup and BAM. I think by now we all know what sugar can do to us, especially kids, but sometimes we just need a reminder to keep it in check.

– Focus on healthy guts. Did you know at least 70% of your immune system is in your gut? A healthy gut can help boost your immune health. We focus on probiotic-rich foods like sauerkraut, kimchi, and kombucha, plus the whole family takes a daily probiotic to make sure we’re getting adequate amounts of the good bugs. (I mean; how much sauerkraut can I really get my 5-year-old to eat?) We love Renew Life Ultimate Flora Probiotics – they’re gluten & dairy free, don’t require refrigeration, come in a delayed-release capsule, and contain 30 billion live cultures per capsule & 10 scientifically studied probiotic strains. {Translation: that’s good stuff!} Plus, they even come in chewable tablets and gummies as well!

In addition to playing a huge role in immunity, did you know a healthy gut can improve your memory, sleep and lower stress? Plus, 95% of your body’s happiness-inducing serotonin is produced in your gut. All things we can get on board with as we enter this back-to-school phase of life. Better memory. More energy. Less stress. Happier. Yup, sign us up.

Wish us luck on our adventures in a new-to-us world. Feel free to send your immune-boosting, germ-fighting, kindergarten-survival secrets. And tissues. Send tissues.
Growing up today takes guts. Check out the latest video ad from Renew Life here.
Just a reminder, this is a sponsored post written by me on behalf of Renew Life® Ultimate Flora Probiotics.
Recipe
5 ways to use an Instant Pot {or any electric pressure cooker} for speeding up meal prep, plus 7 gluten-free, dairy-free Instant Pot recipes to try.
Have you hopped on the Instant Pot bandwagon yet? I don’t know when this became the latest cooking craze, but it seems to be popping up everywhere. Saying “pressure cooker” makes it sound old school, homey, and quaint, but “Instant Pot” makes it sound new, cool, and hip. Ok, maybe not quite cool or hip, but whatever you want to call it I’m a fan.
The beauty of an electric pressure cooker {which is really what the Instant Pot is} is that it has the convenience and ease of a slow cooker, but makes things FAST. {Which perhaps you gathered from the word instant.} But it’s a mostly hands-off, quick way to prepare a meal. What busy mom doesn’t hear music ringing in her ears for that?
I guess you’d say the Instant Pot has a little bit of a learning curve – honestly I was terrified to use it for the first time – but now that I’m over the initial hump I’m in love. I’m still in the learning phase but I couldn’t help but jump in here and share. While I’ve made a few winner-meals, my absolute favorite thing to use an electric pressure cooker for is helping with healthy meal prep. The key to surviving the busy chaos of dinner time, especially with tiny ones literally underfoot, is having things ready to go ahead of time and making it as hands-free as possible.
Instant Pot for the double win.

Here’s how I’ve been using it to help with food prep lately. I’d love to hear your ideas too! Plus below are some meals that are on my to-make agenda, in case you’re looking for a few ideas yourself.
By the way, these will work with any electric pressure cooker, “Instant Pot” is just a brand. I have the 6 qt 6-in- 1, but there’s also a 7-in-1 {I believe the added function is yogurt maker} and 5 and 8 qt sizes.
Instant Pot for Food Prep
Hardboiled Eggs
There are a million options for how to make hardboiled eggs in an Instant Pot, but what that really tells you is that it’s hard to mess up. Now, granted, I have cracked a few eggs – but they’ve still been edible. The main reason I keep using the pressure cooker for hardboiled eggs is because they’re super easy to peel! They don’t take long and I don’t have to leave a hot pan on the stove.
I’ve been using the 5-5-5 method: cook for 5 minutes, let the pressure release naturally {NPR} for 5 minutes, then a 5 minute ice bath.
You can also apparently cook them for 2-3 minutes, let the pressure release naturally and just leave them til you feel like it, but I like the ice bath so I can eat or use them right away.
Dry Beans
Beans are my go-to pantry meal. Whenever I don’t know what’s for dinner or didn’t make it to the store, beans it is. I love the idea of making them from dry beans instead of a can, but then you have to plan ahead {soaking, long cook time, etc.} But with the Instant Pot, plan ahead no more!
There are lots of ways to do it {many skip the “soak” part all together}, but here’s what I’ve been doing:
Cook the beans on high pressure for 2 minutes, then use them in your recipe as normal {or if you’re just prepping beans for other meals, use the “Bean” setting – great for popping in the fridge or freezer for meals throughout the week.} Use about 4 cups of water or broth for each cup of beans. {“Soaking” helps breakdown the indigestible sugars that give us the infamous bean song.}
My favorite bean-prep combo has been black beans, minced chorizo, onions, chicken broth, bay leaf, and oregano. So yummy.
Baked Potatoes
There are lots of ways to “hack” a baked potato prep {like using a slow cooker or the microwave} but here’s another for you: baked potatoes in the Instant Pot.
Poke some holes in your potatoes with a fork, put them in the pressure cooker with a cup of water for 12 minutes, then let the pressure release naturally {NPR}. We’ve been eating them straight out of the pot like this, but you can also pop them in the over for a few minutes to crisp up the skin.
Spaghetti Squash
I love spaghetti squash {although not as an actual spaghetti substitute} but finding the time to bake it ahead of time and then use it in a recipe on top of that means I’d never do it. Using the Instant Pot makes it easy – cut it in half {through the round side, not lengthwise} so it fits in the pot with a cup of water. Cook for 7 minutes then do a quick pressure release {aka just open the valve}. Let it cool down a little then scoop out the seeds and make the magic happen.
Frozen Chicken
By far my favorite use of the Instant Pot vs the slow cooker. I’m all about my slow cooker but you still have to plan and remember to defrost your meat or put your meal in early enough. With a pressure cooker, you can just pop the meat in frozen. It takes a little bit longer to come to pressure, but cooks quickly and is one of my favorite ways to get dinner on the table in a hurry.
I use it mostly for chicken. You can use any sauce or flavor combo you want {salsa is a popular go-to around here}; just make sure you have a cup of liquid. I typically do half whatever sauce I’m using and a half water or broth. Set the Instant Pot to “Poultry” or 10 minutes, then do a natural pressure release {NPR}. Ta-da. I like shredded this up and using it for meals throughout the week.
Tip: you can speed up how long it takes for the Instant Pot to come to pressure by putting it on “Saute” mode beforehand.
Instant Pot Recipe Ideas || Gluten Free Dairy Free
Ok so there are my tips for using the Instant Pot for meal prep. Although I love it for meal prep alone, it’s also great for throwing together hands-off, last-minute meals. I need to re-make and perfect a few of the recipes we’ve been experimenting with before sharing, but in the mean time, here’s a few on my to-make list.
Chicken Pho

Ok, truth? I’ve never had pho. But I reallly like the idea of it. Looks delicious and soul warming and spicy and delicious. Oh I said that already. But the fact that I can cook the chicken and make a hearty broth all at once just sucks me right it. Plus I love a good play on words so you had me at Faux Pho.
Chicken Faux Pho from The Sophisticated Caveman.
Chili Lime Chicken

The versatility of this simple staple speaks to me. Chicken and rice. Tacos. Lettuce wraps. Salad. I’m in. Plus you can’t go wrong with chili and lime.
Chili Lime Chicken from Our Best Bites
Beef & Broccoli

I’m not really a beef person, but if my husband says “Chicken agaaaain?” one more time, someone’s gonna get hurt. Since I’m an awesome wife, this former vegetarian is taking one for the team. And since I reallllly like Chinese food but can’t get takeout {kiddo’s soy allergy}, this sounds like the next best thing.
Beef & Broccoli from Pressure Cooker Today
Korean Black-eyed Peas

I love that this has a Korean twist AND it’s meatless. I can only think of one Korean dish I’ve made and it was delicious, so it’s time to add to my repertoire. Blackeye peas just happen to be one of my southern husband’s most favorite foods so I’m hoping he won’t notice the lack of manly meat.
Korean-Inspired Black-eyed Peas & Kale from Fat Free Vegan
Butternut Squash Risotto

Yes, you read that right: risotto. In the same post with instant in the title. I love risotto but not the time-intensive involvement of standing at the stove stirring for 20 minutes. I probably haven’t made risotto since, well, before I had kids, because…kids. Kids + stoves + long time = nope. So yeah, trying this out for sure. Plus thought it looks creamy, I assure you it’s dairy free.
Butternut Squash Risotto from Make Real Food
Braised Cabbage

To me, “braise” means “take forever”. I know it’s totally not true, but I always avoid recipes that calling for braising because of that. This solves that. Plus it’s just a fun veggie-filled way to use a pressure cooker.
Sweet and Spicy Braised Cabbage from The Kitchn
White Chicken Chili

Those jalapenos are just calling mine name. Like I really need another chili recipe. Or chicken recipe. But this sounds like one that wouldn’t be hard to mess up as a pressure cooker newbie.
White Chicken Chili from Allergy Free Alaska
Snag an Instant Pot here!
Do you use a pressure cooker for meal prep or easy meals? I’d love to hear your tips and favorite recipes!
Breakfast
Take your gluten free pancakes to the next level with this buttermilk apple pancakes recipe. They’re dairy free and vegan too.
Ok, I know it’s not apple season yet, but I just can’t wait until fall to dig into some apples. I’ve been buying gala apples by the 5lb bag and can’t seem to make them last long enough. I cannot wait until we can go apple-picking and grab some fresh ones – hopefully we can actually make that happen this year.

Anyways, I’m all about some apple and these gluten free pancakes include it in not one, but three ways. Feel free to stick to just one, but why stop there when you can get triple the apple action? I may have called them “buttermilk” pancakes, but don’t be fooled – these pancakes are dairy-free and gluten-free too.

By adding apple cider vinegar {wait, does that mean there are apples FOUR ways?}, to the Almond Breeze Almondmilk, you can “fake” a buttermilk-like effect.


For super apple power, top these gluten free pancakes with chunks of apple {I like to sprinkle mine with lemon juice and cinnamon} and add a dollop of fresh homemade apple butter.

Apple Buttermilk Gluten Free Pancakes

by Heather Neal
Ingredients
- 1 1/2 cups gluten-free flour {I use oat flour}
- 1/2 cup gluten-free oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups Almond Breeze Almondmilk Original
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4-1/2 cup diced apples
- apple butter {store-bought or easy apple butter recipe here}
Instructions
Mix apple cider vinegar and almond milk together. Set aside.
Combine remaining ingredients except apples.
Stir in milk mixture.
Gently fold in apples.
Heat a skillet to medium; cook pancakes several minutes on each side. {Flip when you see air bubbles or the edges start to dry.}
Serve with extra apples & apple butter on top.
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For more recipes using almond milk, check these out –>

Funfetti Cinnamon Rolls
Vegan Queso Blanco
Green Monster Cubes
Chocolate Hazelnut Cinnamon Rolls
Toasted Almond Scones
Vegan Chocolate Chip Sticky Buns
This post was originally sponsored by Almond Breeze Almondmilk.