Adventure Mouth!

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

Ingredients Frozen riced cauliflower (or 1 medium cauliflower head) 2 T sesame oil 1/2 package peas & carrots frozen mix 2 garlic cloves, minced 2 eggs 3 T soy sauce 6 green onions, chopped Instructions If using a cauliflower head, shred it into rice in a food processor.  If using pre-riced cauliflower, nuke it until it is thawed and somewhat warm. Heat 1T oil on medium-low.  Stir fry in peas, carrots, and garlic for ~5 min. Add remaining oil and cauliflower rice, stir fry. Make a divot in the middle and crack the eggs into it.  Stir gently until eggs are fully cooked. Serve garnished with green onion, adding soy sauce. 4 servings (165 cal, 9.6 carbs)

Ingredients 1.5 oz vodka 0.5 oz lime juice 2 oz ginger ale 2 oz cran-mango lite Add ice cubes and stir.  Garnish with lime wedge.