Weekly Reset & Homemade Kitchen Restock | From Scratch Meal Prep

Join me in my homestead kitchen as I get back into routine after a busy couple months of preservation, visitors & travel. A kitchen reset is something that I like to do weekly to meal prep a few things to keep our pantry and fridge well stocked for easy meals throughout the week. Join me as I restock our kitchen with instant pot chicken from frozen, homemade kombucha, homemade granola, homemade gluten free crackers, cassava flour tortillas, plus some easy peel farm fresh hardboiled eggs.

Instant Pot Whole Chicken from Frozen:
Place the trivet and a cup of water in the bottom of the instant pot. Add your chicken. Cook on high pressure for 15 minutes per pound, natural release.

Homemade Granola:
3 c oats
1 1/2 c mix ins (shredded coconut, nuts, buckwheat groats, seeds)
3/4 c coconut oil, melted
3/4 c honey
1 T vanilla
2 t cinnamon

Preheat oven to 400.Mix together all ingredients except dried fruit if using. Spread on a parchment lined baking sheet. Alternatively, for granola bars press into a parchment lined 9x13. Bake for 15 minutes, stirring half way, or 20 minutes for granola bars. Granola will be light golden brown and still have moisture to it. Allow to fully cool on the baking sheet and it will crisp up.

Homemade Oat Flour Crackers:
1 1/2 c oat flour
3/4 t salt
1/2 t baking powder
1/4 c butter, melted
1/3 c water
herbs & spices

Preheat oven to 400. Mix together all ingredients well until a dough ball forms. Roll out as thin as possible on parchment. Slice into desired size crackers and bake for 13-15 minutes. Allow to cool on baking sheet.

Cassava Flour Tortillas:
2 c cassava flour
1 1/2 t baking powder
1/2 t salt
4 T olive oil
1 1/3 c warm water

Mix together all ingredients well. Portion dough into 12. Press using a tortilla press or roll out with a rolling pin as thin as possible. Cook 1 minute per side on medium high heat.

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Thank you for watching!
Abbey

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