Ingredients Needed to Make This Creamy Dressing

• 1/3 cup extra virgin olive oil
• 1 lemon, juiced
• 2 tablespoons tahini (the star ingredient!)
• 1 garlic clove
• 1/4-1/2 teaspoon salt
• pepper

How to Make Homemade Tahini

Don’t want to buy tahini at the store? Check out this homemade tahini recipe. Here’s a quick summary: 

• Toast 1 cup of sesame seeds in a skillet over medium-low heat for 4-5 minutes. Stir frequently to avoid burning the spoon. 
• Spread the seeds over a cookie sheet to cool. 
• Once cool, place the toasted seeds in a food processor and blend until creamy, stopping to scrape the sides of the food processor as needed. Stir in a pinch or two of salt at the end. You may need to add 2-4 tablespoons of oil to the paste to achieve a creamy tahini like you’ll find in the store.
• Store in the fridge for up to 1 month.

Tahini Salad Dressing Variations 

Use the base ingredients of olive oil, tahini, acid (vinegar or citrus juice), garlic, salt, and pepper and change the dressing based on your taste preferences. Here are a few ideas:

• Maple Tahini Dressing: Add a little sweetener with 1-2 teaspoons of maple syrup (or honey). Tahini paste can have a bitter flavor (delicious, in my opinion). The maple syrup/honey cuts through the bitterness of the tahini. 
• Lemon Herb Tahini Dressing: Add 1-2 tablespoons of freshly chopped herbs. My favorite fresh herbs: basil, parsley, or mint.  
• Balsamic Dressing: Add 2 tablespoons of balsamic vinegar instead of lemon juice. 

How to Make This Salad Dressing

• Step 1: Add the olive oil, lemon juice, tahini, minced garlic, salt, and pepper to a small jar (like an 8-ounce mason jar). Seal the jar with a lid.
• Step 2: Shake the jar to combine the ingredients. Or, add the ingredients to a small bowl and whisk to combine.  
• Step 3: That’s it! Now you’re ready to use the dressing or store in the fridge for up to 2 weeks and use later. 

How to Store 

• Store the dressing in the fridge, in an air-tight container, for up to 2 weeks. 
• The creamy tahini dressing will solidify in the cold fridge. The solution? Leave the jar on the counter until the ingredients are liquid (about 30 minutes), then shake or whisk. Or, run warm water over the outside of the jar, then shake. This will help emulsify the ingredients after separating in the fridge. Place the dressing back in the fridge after use and repeat as needed.

How to Make a Delicious Green Salad With This Dressing 

Use any of the following ingredients to make a delicious salad, then mix with the dressing.

• Leafy Greens: arugula, baby kale, romaine lettuce, butter lettuce, spring/baby greens 
• ​Bell Peppers (how to store bell peppers)
• Celery (how to store celery)
• Radishes (how to store radishes)
• Tomatoes 
• Carrots (how to store carrots)
• Cucumbers 
• Red Onion or Green Onion 
• Nuts and Seeds: pumpkin seeds, sunflower seeds, slivered or chopped almonds
• Cheese: goat cheese, feta, parmesan, blue cheese, gorgonzola, asiago 
• Cooked Chickpeas 

Favorite Ways to Use This Dressing (Beyond a Green Salad)

Here are other delicious ways to use this dressing: 

• Mediterranean Salad: Combine veggies, feta cheese, olives, and quinoa, then top with dressing. 
• Roasted Vegetable Drizzle: Roast your favorite veggies (I’m obsessed with roasted frozen veggies). After roasting, drizzle with dressing. 
• Chicken Marinade: Place chicken breasts or thighs in a bag and pour this dressing over the top for a marinade. Marinate for up to 24 hours (at least 30 minutes) in the fridge, then bake, grill, or cook on the stove-top. Here’s my favorite grilled chicken method. 
• Grain Bowls: Also known as “Buddha Bowls.” Combine a grain, protein, and roasted veggies in a bowl, then drizzle with dressing. 
• Pasta Salad: Combine pasta, salami, cheese, tomatoes, then toss with the vinaigrette. 
• Wrap: Make a lunch or dinner wrap with a tortilla, sliced deli meat or shredded chicken, lettuce, cucumbers, and bell pepper strips. Lightly drizzle this incredible dressing over the top, then roll up and enjoy! 
• Dip: Use as a dip for fresh veggies, like carrots or cucumbers. 

How to Make Instant Pot Chicken Noodle Soup: Video Guide

Step By Step Instructions Guide

• Step 1: Plug in your Instant Pot and push the Sauté button to use the sauté feature. The screen on the front will read On and the bottom of the pot will get hot to sauté.
• Step 2: Melt butter in the Instant Pot. Once melted, add the diced onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes until soft.
• Step 3: Add the garlic, thyme, oregano, and basil. Saute for 1 minute.
• Step 4: Add the broth, cooked chicken, and broken noodles.
• Step 5: Turn off the Instant Pot so the sauté mode turns off. Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Note: The Instant Pot will take about 10 minutes to come to pressure and begin cooking.
• Step 6:  When the 4 minutes is done, quick release the steam valve. To do this, turn the valve on top of the lid from the sealed position to a venting position, using a towel to protect your hand as steam will quickly escape from the valve. It will take 1-2 minutes to release all of the pressure from the pot.
• Step 7: After the pressure releases, open the lid, stir in the chopped spinach to wilt. Add more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there’s no need to add more heat. 
• Optional: Sprinkle chopped fresh parsley over the top of the soup for flavor and garnishing. 

Creamy Chicken Noodle Soup Variation

For a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking. Use the Saute function if the soup needs to be heated further after adding the cream.

How to Store & Reheat Leftovers

• Store the leftovers in an airtight container, in the fridge, for up 5 days. 
• For long-term storage, store in freezer containers, in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat. Here’s how to meal prep soup. 
• Reheat the soup on the stove-top in a saucepan, in the microwave using a microwave-safe bowl, or in the Instant Pot using the saute button/function. 
• For a school or work lunch, add the heated soup to a thermos. Here’s how to pack a hot lunch. 

The delicious flavor of this salmon recipe takes me back to our Alaska trip, where we dined on fresh-from-the-river salmon. The sweet and savory taste of roasted butternut squash pairs perfectly with the rich flavors of the salmon.

Ingredients Needed to Make Baked Salmon With Butternut Squash & Brussels Sprouts

You’ll also find a printable recipe card below this article with ingredients and instructions.

To make this healthy meal, you’ll need the ingredients listed below, a large bowl, and a large sheet pan or rimmed cookie sheet. 

• 2.5 lbs butternut squash (or 6-7 cups butternut squash cubes)
• 1 lb Brussels sprouts
• 1-2 teaspoons salt + extra for sprinkling on the salmon (depending on taste)
• 2 teaspoons herbs de provence (other options: thyme or rosemary)
• 1/2 teaspoon black pepper + extra for sprinkling on the salmon
• 2 tablespoons extra virgin olive oil
• 4 fresh salmon fillets, totaling 2lbs (all types of salmon work: Coho, Sockeye, Copper River, King, etc.)
• 4-5 slices bacon, chopped (optional, but highly recommended)
• 2-3 tablespoons honey

​How to Make This Recipe: Step by Step Instructions 

• Step 1: Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier. 
• Step 2: Cut the Brussels sprouts in half. Peel the butternut squash, remove seeds, and cut the squash into 1-inch cubes.
• Step 3: Place the vegetables in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again. 
• Step 4: Spread the veggies on the lined baking sheet in an even layer. Roast the veggies for 20 minutes. 
• Step 5: After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the center of the pan, skin side down (if there’s skin on the salmon). Sprinkle some of the bacon on top of the fish and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture. 
• Step 6: Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. The crispiness of the bacon will depend on the thickness of the slices. I find that the thinner slices of bacon work well.
• Step 7: Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.

How to Serve 

You don’t need to serve this meal with anything else, but if you’d like a side, here are a few side dish ideas…

• Instant Pot Rice
• Side Salad with Vinaigrette Dressing
• Instant Pot Mashed Potatoes 
• Einkorn Biscuits 
• Einkorn Cornbread 
• Cooked Pasta of choice: macaroni and cheese, pasta mixed with pesto

Meal Prep Tip

Here’s how to meal prep this recipe for an easy make-ahead lunch or dinner.

• Bake the veggies and salmon per the recipe. 
• Portion the salmon and veggies into individual-size meal prep containers. 
• Store in the fridge for up to 3 days. 
• Reheat the salmon and veggies for 2 minutes (or longer) in the microwave until warmed. 

Kid Snacks for School

The goal of school snack (whether a morning snack or after school snack) should be to fuel a child and keep then energized for the long school day. Save this list of ideas and my 5 snack-packing tips to do just that!

29 HEALTHY, EASY, & QUICK SNACK IDEAS

Use this list to create your own snack pairings and combinations! Include just one snack or pair a couple of snacks together. Not all children have the same taste preferences, so not everything on this list may appeal to your child. Take what you know will work and use the ideas to make snack packing easier! 

21 Snack Pairing Ideas (Photo Examples) 

Here are a few photo examples of how to combine foods to make the best snacks (that are healthy and filling) and how to pack them.

1. Hummus + Pita Bread, Pretzels, or Raw Vegetables 

• Pair your child’s favorite dip, like hummus, ranch dip, cottage cheese, or guacamole with pita bread, tortilla chips, pretzels, or fresh produce (like carrots, cucumber slices, or mini sweet peppers, or celery sticks). 
• Snack Container: Sistema and Leak-Proof Dipper Container

2. Pancake Sammie + Orange Slices 

• Use leftover pancakes or waffles from the weekend to make a sandwich: spread with nut/seed butter (almond butter, peanut butter, or sunflower butter) or cream cheese and jam. Add a favorite fruit on the side. 
• Snack Container: Lunchskins Paper Bag

3. Cheese + Crackers 

• Add cheese cubes and crackers to a snack container, and (optional) olives or fruit.
• Snack Container: Sistema

4.  Tortilla Chips + Guacamole + Salsa

• Add corn chips or tortilla chips (Late July, Siete, and Costco brands are my favorite), salsa, and or guacamole to leak proof containers. 
• Snack Container: Glass Container and Leak-Proof Dipper Container

5. Energy Balls + Fruit 

• Energy balls are made by combining oats, peanut butter or sunflower seed butter, and honey. Or, make other options, like blended date and dried fruit energy balls. Meal prep the balls and stock them in the fridge for individual snacks. Pair with fruit, a cheese stick or veggie sticks (like carrots). 
• Snack Container: Sistema

6. Hardboiled Egg + Fresh Veggies 

• Meal prep eggs on the weekend to enjoy all week for breakfast and snack. Pair with fruit or fresh veggies. 
• Snack Container: Lunchbots Stainless Steel and Lunchskins Paper Bag

7. Ranch dip + Fresh Veggies (or Pita) 

• Spoon ranch dip into a leak-proof container and add dipping veggies (like carrots or cucumbers) on the side or cut up pit bread. 
• Snack Container: Sistema and Dipper Container

8. Rolled Up Turkey + Cheese 

• Take individual slices of turkey (or ham) and roll each one with cheese. Serve with chips on the side.
• Snack Container: Sistema

9. Apple Slices + Nut/Seed Butter 

• Add a favorite nut/seed butter (almond butter, peanut butter, or sunflower seed butter) to a leak-proof container and pair with apple slices. To prevent browning, sprinkle apple slices with cinnamon or lemon juice.
• Snack Container: Sistema and Leak-Proof Dipper Container

10. Chicken or Tuna Salad + Crackers 

• If your child likes chicken or tuna salad, both are great protein-rich snack options that can be meal-prepped for the week! Serve with crackers. 
• Snack Container: Lunchbots Stainless Steel and Lunchskins Paper Bag

11. Apple Sandwiches 

• Similar to apples and nut/seed butter, but instead of dipping, make a sandwich! Remove the core from a apple, then slice. Use the slices to make a sandwich by spooning peanut butter (or a favorite nut/seed butter) or cream cheese in the center. Sprinkle with cinnamon or lemon juice to prevent browning.
• Snack Container: Lunchbots Stainless Steel

12. Plain Rice Cake + Peanut Butter + Banana 

• This is my go-to pre workout snack and it’s great for the kiddos!
• Spread nut/seed butter (or cream cheese) over the top of a rice cake. Add a banana on the side.
• At home, slice the banana and add the banana on top. Sprinkle with cinnamon and salt for extra flavor! 
• Snack Container: Glass Container

13. Muffins 

• Homemade muffins are a great meal-prep snack! Spread with butter for a healthy fat, or add a cheese stick or rolled up turkey on the side for satisfying protein. 
• Turn any favorite muffin recipe into mini muffins for small kids and bite-sized snacks. Use a mini muffin pan.
• Snack Container: Lunchbots Stainless Steel

14. Yogurt Dip + Fruit 

• Yogurt is rich in protein and probiotics. Add yogurt dip to a leak-proof container and fruit on the side for dipping (like berries, apple slices, pear slices, etc.) 
• Snack Container: Sistema and Leak-Proof Dipper Container

15. Ants on a Log + Fruit Pouch 

• Spoon peanut butter (or sunflower seed butter for a nut-free option) down the center of celery and top with raisins. Add a fruit pouch on the side. 
• Snack Container: Lunchbots Stainless Steel

16. Crackers + Peanut Butter + Carrot Sticks

• Make your own peanut butter sandwich crackers by adding peanut butter (a healthy fat) between two crackers. Serve with carrot sticks. 
• Snack Container: Lunchbots Stainless Steel and Lunchskins Paper Bag

17. Yogurt + Fruit 

• Add yogurt to a leak-proof container and a favorite fruit (fresh or frozen). Frozen fruit is a great option as it defrosts and blends perfectly with the yogurt when stirred.
• Or buy individual cups of yogurt for snack time-yogurt is a great source of protein! 
• Snack Container: Lunchbots Stainless Steel

18. Jerky Stick + Fruit 

• Jerky sticks (which can be found in a kid-size portion for snacking) are a great source of protein! Add fruit on the side for a balanced snack. 
• Snack Container: Lunchbots Stainless Steel

19. Cucumber Cream Cheese Sandwiches

• Add cream cheese to two cucumber slices to make “sandwiches.”  Healthy fats, a little protein, and some carbs! 
• Snack Container: Lunchbots Stainless Steel

20. Popcorn + Pepperoni 

• Pop your own popcorn on the weekend and store in a bag, or buy popcorn from the store. Serve with pepperoni on the side for a healthy protein/fat. 
• Snack Container: Lunchbots Stainless Steel

21. DIY Yogurt Sticks 

• Make your own yogurt sticks (which are made with less sugar and real ingredients) using fruit and yogurt. Add to molds and store in the fridge or freezer for the kiddos to enjoy after school. 
• Snack Container: Plastic yogurt tubes

Best Snack Containers

• a thermos (for anything cold like yogurt, cottage cheese, a smoothie with a straw)
• reusable snack containers (I love stainless steel or plastic containers for kids) or glass containers for adults)
• snack bags (I love reusable bags)

This Recipe Starts With Easy-to-Find Grocery Store Ingredients 

Coleslaw Ingredients 

• 1 1/2 cups shredded green cabbage
• 1 1/2 cups shredded red/purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro (how to store cilantro for freshness)
• 1/2 cup sliced green onions (how to store green onions for freshness)
• (optional)1-2 diced fresh jalapeno peppers (for spice)

Coleslaw Dressing Ingredients 

• 1/4 cup extra virgin olive oil
• 1 lime, juiced (optional: add lime zest by grating 1/2 the rind for so much flavor) 
• 1 tablespoon honey
• 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
• (optional) 1/4 teaspoon red pepper flakes
• 1/8 teaspoon salt, or to taste

Ingredient Substitutions

• Vinegar Instead of Lime Juice: While lime is a main part of this recipe and gives the slaw a fresh flavor, easily substitute the lime juice for vinegar. Red wine vinegar, white wine vinegar, and apple cider vinegar are the best.
• Use One Type of Cabbage: Instead of using a mix of green and red/purple cabbage, use all green cabbage, or all red/purple cabbage. This doesn’t change the flavor, just the visual appearance.
• Bag of Coleslaw Mix: Chopping a head of cabbage is the most time-consuming part of this easy coleslaw recipe. Instead, purchase bagged coleslaw mix. If the bag of coleslaw comes with a dressing, discard it. All you need is the crunchy cabbage slaw, which usually includes green and purple/red cabbage and carrots. Add your own cilantro and green onions. 
• Creamy Cilantro-Lime Coleslaw Dressing: This slaw is made with a vinaigrette dressing, but you can easily substitute this option to make a creamy cilantro lime coleslaw. Combine the following in a small bowl: 1/4 cup mayo, 1/4 cup sour cream, 1 lime (juiced and the rind zested), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin. Toss with the coleslaw ingredients and refrigerate until ready to enjoy. 

​Step By Step Instructions (With Recipe Video & Photos)

How to Store

• For the best texture, refrigerate in an airtight container and use the slaw within 1-2 days.
• As the slaw sits in the fridge (coated in the dressing), the crunchy texture of the cabbage will break down, resulting in a soggy coleslaw. There is no way around this.
• Do NOT freeze. 

Make-Ahead Instructions

• Combine the dry coleslaw ingredients (cabbage, carrots, onions, cilantro) and store in an airtight container in the fridge. 
• Whisk the homemade dressing ingredients in a separate airtight container and store in the fridge. 
• Store the coleslaw and tangy dressing separately, in the fridge, until ready to combine and enjoy. 

What to Serve With This Healthy Recipe 

• Perfect Side Dish: Serve on the side of your favorite protein: pork chops, grilled chicken, steak, salmon, stuffed buffalo chicken peppers, or stuffed ground beef peppers.
• Taco Slaw: Top a flour tortilla (or homemade corn tortillas) with ground beef, shrimp, fish, or chicken. Then add slaw on top. Or top on a cheesy quesadilla.
• Sandwich Slaw: Top a bun with shredded meat or grilled chicken, then add slaw on top. 

Salisbury Steak & Gravy Ingredients 

Find a printable version of this recipe in the recipe card at the bottom of this article.

​Salisbury Steak 

• 1 1/2 lbs ground beef
• 3 tablespoons milk of choice
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, minced
• 1/3 cup plain panko bread crumbs 
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika 
• 1 tablespoon butter, ghee, or olive oil (for browning the patties)

Gravy 

• 8 ounces baby portobello mushrooms (or cremini or white mushrooms)
• 1 medium yellow onion
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon dijon mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 2-3 tablespoons water
• 2-3 tablespoons organic corn starch

Step By Step Instructions With Photos

Step 1: Form Patties 

• In a large bowl, combine ground beef, milk, Worcestershire sauce, minced garlic, breadcrumbs, salt, pepper, and paprika. Combine the ingredients using clean hands, don’t over-mix. 
• Shape the meat mixture into 6 hamburger patties and set on a plate.
• Let the patties rest (this allows time for the breadcrumbs to absorb moisture and bind the patties), while slicing the mushrooms and onion.

Step 2: Prepare the Gravy

• In a medium bowl, whisk the gravy ingredients together, except the cornstarch and water, and set aside.

Step 3: Brown the Patties 

• Press the saute button on the front of the Instant Pot to start the saute function and heat the pot.
• Once hot, add the butter or oil. 
• Brown the patties on both sides, in batches (about 2 minutes on each side). 
• While the meat is browning, wash the plate and return the steaks to the plate. Set aside.

Step 4: Saute the Mushrooms & Onions, Then Add Gravy & Patties

• After all the patties are browned, add the mushrooms and onions to the hot Instant Pot and saute for 2 minutes. 
• Press the cancel button to turn off the saute function. 
• Then, add the gravy mixture to the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot. 
• Add the steaks on top of the mushrooms, onions, and gravy. It’s okay if the patties overlap.

Step 5: Pressure cook for 15 Minutes & Natural Release for 15 Minutes 

• Secure the lid on the Instant Pot. 
• Turn the pressure valve on top of the pot to face the sealed position. 
• Press the pressure cook button and adjust the time for 15 minutes of cook time (at high pressure). 
• When the cooking time ends, let the pressure release naturally for 15 minutes. 
• After 15 minutes, perform a quick release. To do this, turn the steam valve on the top of the pot from sealed to venting. 
• Once all the pressure has been removed, open the lid.
• Remove the steaks to the clean serving platter.

Step 6: Make a Cornstarch Slurry for the Gravy

• In a small bowl, whisk the cornstarch into the cold water to make a “slurry.” 
• With the beef patties now removed, add the slurry to the remaining liquid (and veggies) in the Instant Pot, whisking to avoid lumps. 
• Turn on the saute setting again. Cook the gravy until you reach the desired thickness (about 3-5 minutes). 
• Spoon the gravy over the steaks before serving. 

How to Store & Reheat

• ​Store the cooked ground beef patties in an airtight container. Store the cooked gravy separately in an airtight container. Store everything in the fridge for up to 4 days.
• The cooked patties and gravy may be stored in the freezer for up to 3 months. Defrost in the fridge, then reheat.
• Reheat the patties and gravy in a microwave for 1-2 minutes, or in a greased skillet on the stove-top until warm. 

What to Serve With This Recipe

Make a delicious meal by pairing the steaks and gravy with a favorite side dish. 

• Instant Pot Mashed Potatoes 
• Egg Noodles 
• Pasta (use a thicker noodle that can support the rich gravy, like fettuccini) 
• Instant Pot Rice 
• Roasted Green Beans & Carrots 
• Roasted Frozen Vegetables 
• Roasted Sweet Potatoes 
• Stove-Top Macaroni and Cheese
• Einkorn Biscuits 
• Cornbread 
• Salad With Vinaigrette Dressing 

If you love this recipe, you’ll also love my favorite breakfast recipes: protein chocolate yogurt, high protein overnight oats, egg omelet cups, chocolate baked oatmeal, scrambled egg sandwich, perfect scrambled eggs, and freezer breakfast burritos. 

Pro Tips For Making The Best Eggs

• High Pressure & Quick Pressure Release: Always cook on high pressure and perform a quick release after the cooking time is up. This means as soon as the cooking time is over and the Instant Pot beeps, turn the steam valve on top of the lid from sealed to venting to release the pressure from the pot. Then, once you can open the lid, transfer to a cold water bath. 
• Don’t Let the Eggs Sit: Allowing the eggs to sit in the pot, after cooking, will result in over-done eggs (chalky yolks and a green ring). 
• Always Add Liquid: Always add 1 cup of water to the Instant Pot before cooking, whether you want hard or soft boiled eggs, or cook 1 or multiple eggs. The Instant Pot requires liquid to properly work and pressure cook food. 

Video Tutorial for Making Perfect Instant Pot Eggs

How to Peel

​Peel the eggs immeadiately if you’re eating now, or if you prefer to store the eggs peeled in the fridge for a future meal. The easiest way to peel the eggs is to run the egg(s) under water, peeling as the water runs over the egg shell. Dry the peeled egg and enjoy or store in a meal-prep container for up to 7 days. 

The Best Way to Store Eggs for Meal Prep

• The best method for storing the eggs is in an airtight container.
• The eggs may be stored peeled or unpeeled. There isn’t a “right way.” Whatever you prefer; both methods work fine for storage.
• ​Enjoy the eggs cold or reheat. 

How long can you store cooked eggs in the fridge?

• Store hard-boiled eggs (a firm yolk), peeled or unpeeled, for up to 7 days in the fridge.
• Store soft-boiled eggs (with a runny yolk), peeled or unpeeled, for up to 2-3 days in the fridge. 

How to Reheat

• After storing in the fridge, cut peeled eggs in half, THEN microwave for just a few seconds (about 30 seconds).
• DO NOT microwave the eggs in whole form as they will likely explode in the microwave.
• Slicing the eggs in half is the key to successful reheating. 

How Many Eggs Can You Pressure Cook at One Time?

• This is up to you and how many eggs you can fit in your Instant Pot (electric pressure cooker), in a single layer, at one time.
• The cooking time and method doesn’t change, whether you cook 1 egg or 8+ eggs at one time.