Stew On This

Since I can’t decide half the time if I am hot or cold, that means that it is still cold enough to make a good stew.  I love when you can walk in your home from a brisk day and your house just smells of a big, tasty hug.

Better yet, when you can walk in your home and it reminds you of your mother’s cooking (if she is as good of a cook as my mother) and it makes you forget that you are the one that made dinner than you have achieved success!


  • 4 cloves of garlic
  • 1 chopped red onion
  • 1 large chopped carrot
  • 4 small Japanese yams
  • 1 lb of white mushrooms
  • 3 tbsp of coconut aminos
  • bushel of chopped asparagus
  • 2-3 tbsp of Jammin Salmon Rub
  • 1 tbsp of cumin
  • 3-4 lbs of organic chicken breast
  • 3 tbsp of avocado oil for the bottom of the pressure cooker



  • Put all avocado oil, garlic and onion at the bottom of the pressure cooker.
  • load up the rest of of the veggies starting with the yams and build up however you like from there.
  • Add in in all the seasonings EXCEPT for the Jammin Salmon Rub.
  • Add the chicken as the very last thing and put the Jammin Salmon Rub over the chicken.
  • Put lid on and set on Soup/Stew for an hour.
  • Once it is done, release steam, remove lid and mix.  Super tasty served over cauliflower rice or a bed of fresh greens.

Right after opening lid.


After mixed together.  DELICIOUS!


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