Today, I'm delighted to bring you the first post in my series: Insta Meals Monday. Let me share a bit of the background that led me to this series. First off. A confession. I, The Iowa Farmer's Wife, am addicted to Instagram. There. I said it. And I have definitely fallen into the Instagram trap of photographing my food. And after several encouraging nudges (and a few phone calls from Auntie Rosita) I decided to designate Mondays as Insta Meals Monday.
Now, before you get too involved, there are a few things you should know.
1.) All meals will be vegetarian.
2.) All posts may not be complete meals (i.e., side dish or dessert - although you just might consider dessert a meal).
3.) All meals will be gluten-free. Substitutions for gluten-free options may be suggested depending on the recipe.
4.) Meals are not based on the paleo plan, however, many meals will follow paleo guidelines.
5.) All recipes are my own unless otherwise noted.
6.) And finally, the term Insta doesn't mean that the meal will be Instant, it's simply because I post the pictures to Instagram.
Posts will include 1 picture (pulled from Instagram) and the recipe. I don't plan to take pictures of the process or ingredients. I'll do my best to share the ingredients and where I find/purchase them.
My goal is to make these meals/recipes and user/mom-friendly as possible without ingredients you can't find in a regular grocery store. While you may not have these items in your pantry, they won't be hard to find or locate.
And lastly, I hope that these posts will inspire you to try to meals for you or your family, try new foods, eat less meat and eat less gluten.
Without further ado:
The Recipe: Raspberry Sorbet
What you need:
1/2 cup Vanilla Almond Milk (I use Trader Joe's brand with no added sugar))
1 cup frozen raspberries OR blueberries
Note: I use an immersion blender for all blended recipes.
Place ingredients into a blender (or cup if using an immersion blender). Blend until smooth. If mixture is too thick, add almond milk. If mixture is too thin, add frozen raspberries until desired thickness. Serve immediately. Makes 2 small bowls of sorbet.
Can be frozen for 10-30 minutes before eating.
My kids eat this for breakfast, but we also like it for dessert. We call it ice cream because it really does taste just like raspberry sorbet, and I'm super excited to make it in the summer to eat outside!