Instant Pot Elderberry Syrup

Since becoming a mom of two and sending our toddler to preschool I try to do as much as I can to prevent sickness from spreading in our house. That is when we started using Elderberry Syrup. My husband and I usually only take it on an as need basis but I give my son Elderberry Syrup every day.

Elderberry Syrup is known to:
– Reduce Inflammation
– Reduce Cold Duration
– Fight the Flu

At first I was buying Elderberry Syrup. If you want to buy it and don’t want to make your own here is what we used: Organic Elderberry Syrup
But I wasn’t a fan of the other ingredients listed and I found that it was cheaper to make my own. So below you will find an easy and fast way to make your own elderberry syrup.

Make your own Elderberry Syrup:

Ingredients:
– 1 cup of dried elderberries
– 3 cinnamon sticks
– 4 cups of water
– 1/4 tsp of ground cloves
– 1 tbsp fresh ginger/ or ginger cut into 1/4
– 1 cup raw honey

Instructions:
1. Place Elderberries, cinnamon sticks, water, ground cloves, and ginger into the Instant Pot.
2. Put the lid on and turn nob to SEALING, Set Instant Pot to manual for 12 minutes.
3. Once the pot has finished turn to QUICK release, then turn on the sauté function for an additional 10 minutes.
4. Turn off your instant pot and grab a potato masher; Use this to get additional syrup out of your elderberries. Then poor through a strainer, make sure all berries are removed and keep only the syrup, discard the rest of the ingredients.
5. Wait for elderberry syrup to reach room temperature and add 1 cup of raw honey.
6. Store in your refrigerator. I like to store mine in a mason jar.

Recommend Dosage:
Daily Maintenance: Adults; 10mL/day Children; 5mL/day
Intensive Use: Adults; 10mL/4xday Children; 5mL/4xday
If you have any questions regarding the use of elderberry syrup of course consult you doctor first.


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Cheesy Enchilada Bake

Thank you, Thank you, Thank you for being so patient with me. I know I’ve been MIA, but up until about 6 weeks ago I was still struggling pretty bad with all day sickness. This little one wanted to take mama on a little bit of an adventure, more than Titus ever did. I’m finally feeling better, cooking for my family again and getting our house set up to add our sweet addition. On Monday you will get a completely updated blog post on whats going on with me, my family and our pregnancy. Until then here is one of my new favorite recipes that I’ve been making. Since Nathan is on a healthy journey and I’m growing a baby, we are both working on eating better.

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Cheesy Enchilada Bake (No tortilla)

Printable Version

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ingredients:IMG_2487

– 1 Rotisserie Chicken
– 1 can of Red Enchilada Sauce; I used Old El Paso brand
– 1 red, 1 yellow and 1 orange pepper
– 1 onion
– Bag of shredded Cheese Blend; Use as much as you need to cover the top of the dish
– Bag of Spinach or Riced Cauliflower
– Taco Seasoning
– Sour Cream and Guacamole

Directions:

  1. Remove Chicken from your rotisserie Chicken
  2. Dice peppers and onion; sauté for 5 minutes
  3. Shred Chicken; You can choose to shred it yourself, or I added all of mine to my Kitchen Aid Mixer until it was fully shredded. While it was shredding in the mixer I added my taco seasoning so it would mix well.
  4. Add chicken to baking dish
  5. Top with Peppers and Onions
  6. Add Enchilada Sauce
  7. Cover with Cheese Blend
  8. Bake at 350 for 15 minutes
  9. Top either your cauliflower rice or spinach with your finished Enchilada Bake.
  10. Use Sour cream and/or guacamole as you wish. ENJOY!!

I hope you enjoy this meal as much as we have! Its delicious and you get 2 great servings of veggies!

Don’t forget to check back on Monday for our family update. I will also include another recipe in Mondays blog. Have a great weekend!

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