New Year, New(ish) Me: Eating Better in 2019 + Multi Pot Review

Every January 1st I make the exact same resolution. I look at Trev and I say “This year, we eat better.” And every year, we really do try. Whether we don’t eat gluten a few days a week or switch out chocolates for fruit, we really make the effort to do better than we have the year before.

One of our favorite ways to do this is by finding a few healthy recipes that we love, and eating them multiple times throughout the week. We like lean meats mixed with low carb veggies and we incorporate them into different recipes so we don’t get bored. These ingredients have quickly become our Go To staples this year. And the best part? It’s been SO easy thanks to our brand new Mealthy Multi Pot that we got for Christmas! (Guys, disclaimer… this post isn’t sponsored by Mealthy, we just really really love it.) But we’ll talk a little more about our Multi Pot later. First, let’s talk about my favorite thing… the veggies!

Despite my undying love for pasta, bread and all thingssweet, I’ve committed myself to eating better this year. And I totally get it.It can be SO hard trying to decide what to add, limit or eliminate from yourdiet to reach your healthy goals.

Lucky for you, my friends over at Kitchen Cabinet Kings have just made your life SO much easier with a super handy click and print cheat sheet that can act as a starting point in your new venture into eating better.

I personally don’t track my carb intake (although maybe I should!) but I do try to fill my plate with more veggies than anything else… at least on week nights! (I get WAY off track on weekends.) However, if you are looking to track your carbs (or for Keto friendly food options), this cheat sheet is exactly what you need before you make your next grocery list.

We have the sleek and simple printable taped to the inside of our kitchen cabinets. (Speaking of, if you’re looking for new cabinets, you should click here.) It shows us a quick list of low carb (and Keto approved) foods that we know will make excellent choices for snacks, side dishes, or meals. It’s made making our grocery shopping list SO much easier!

Want to see more and learn more about low carb foods? Find the original post here!

And since we’re talking about low carb veggies, I figured I’d share our 3 favorite ways to get our greens in! All three of these recipes are SO simple and have less than 5 ingredients. They are perfect for those busy nights when you want to add something healthy to your dinner but can’t be bothered to find a recipe on Pinterest that takes over an hour to make.

Parmesan Green Beans

What You’ll Need:

  • Fresh Green Beans (Any amount you’d like. We always do a ton because these are SO addicting and I usually eat them as my entire meal cuz I can’t get enough of them.)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Parmesan Cheese
  • 2 Tablespoons Panko Bread Crumbs


  1. Preheat oven to 400 degrees. While the oven gets ready, cut the ends off your fresh green beans. As you cut, toss your green beans into a container with a lid.
  2. Once your green beans are cut, drizzle in your olive oil, and sprinkle in your cheese and panko chips. TBH, we don’t measure any of this. We literally just dump in until it “looks good”. I’m famous for adding extra cheese and panko!
  3. Bake for 15-20 minutes, flipping half way through. (We usually leave ours in for the full 20 minutes, flipping at 10 minutes because it makes them a little bit crispier!)

The Best Broccoli You’ll Ever Eat

Disclaimer! I have no idea what makes this broccoli so good, but it is seriously amazing. I would eat this every day of my life, seriously! This recipe is modified from one of our Blue Apron recipes we had last spring. It was so good that we’ve continued to make our broccoli like this since.

What You’ll Need:

  • Broccoli (Any amount you’d like. We always do a ton these are SO addicting and I usually eat them as my entire meal cuz I can’t get enough of them. We like to buy the big bag of the already chopped Green Giant broccoli.)
  • Olive Oil
  • Salt
  • Pepper
  • A Lemon


  1. Preheat oven to 450 degrees. While the oven preheats, cut your broccoli into smallish pieces. The size honestly depends on your personal preference, but this particular broccoli gets a little burnt extra crispy when it’s cut up smaller. And tbh, those are my favorite pieces. So I tend to chop all the broccoli up pretty tiny.
  2. Lay your broccoli onto a cookie sheet and drizzle with olive oil. I usually use a spatula to mix it around.
  3. Season with a sprinkle of salt and pepper, and then bake in the oven for 9-11 minutes. Then, flip it over and bake it for 7-10 minutes longer. Just like our green beans, we usually leave this in for a total of 15-20 minutes depending on the batch size.
  4. When the broccoli is crispy, take it out and squeeze fresh lemon juice over the top. Then, get ready to eat the entire pan because it’s so.dang.good.

I’ve shared our last favorite veggie recipe with you before but we love it so much, I figured I’d share it again! This one isn’t quite as low carb because it contains sweet potatoes. So if you’re watching your carb intake, try switching them out with a different veggie!

Roasted Sweet Potatoes and Brussels Sprouts

What You’ll Need: 

  • Sweet Potatoes (We usually use about 4. However, if you’re cooking for a large group, I’d do more!)
  • Brussels Sprouts (We usually get 2, 16 oz bags. Again, use more for more people!)
  • 2 to 3 Tablespoons of Olive Oil
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 3/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Dried Oregano
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper


  1. Preheat your oven to 425.
  2. Start by cubing your sweet potatoes and quartering your Brussels sprouts. Once they’re cut up, put them in a large Tupperware bowl that you can put a lid on.
  3. Now, pour in your olive oil and start adding in your spices! We honestly just sprinkle away until we get it exactly how we like it. We’ve made them so many times, we know just about how many sprinkles it takes of each one. However, you can totally use the measurements above if you want just the right combination! 
  4. Then, put on the lid and start shaking! Shake until all your veggies are completely covered.
  5. Put your veggies on a baking sheet and put in the oven for 15 minutes.
  6. After 15 minutes, flip your veggies over so they don’t burn! Then cook for 15 more minutes.
  7. Take them out, and serve!

And, because my husband says we have to eat protein, we ALWAYS choose some sort of lean meat to accompany our delicious veggies. The biggest downside of meat for me is the fact that it takes FOREVER to cook. But now that we own a pressure cooker, we can cook our meat in less than half the time!

Our Mealthy Multi Pot has been our go to for cooking meat this past month. However, it has taken some serious practice getting used to it. For almost a year, all I’ve seen are rave reviews for pressure cooker and instant pots. Like saying you HAD to have one or else, you were seriously missing out. I was never sure that a multipot/instant was the right fit for us. See, we really love our slow cooker. We’d throw everything in in the morning before we went to work and would come home to dinner completely cooked. It was the perfect routine for us. But after reading blog post after blog post, and review after review claiming that pressure cookers have changed peoples lives, I was hooked and felt like we NEEDED to have it.

So we put it on our Christmas list to Santa. And hedelivered. (As Santa always does.)

Instead of the typical InstantPot, we got the Mealthy Multi Pot because of everything is has the capability of doing. Our Mealthy Multi Pot replaces NINE kitchen appliances, tells you what cooking phase you are in, and comes with every accessory you could possibly need.

What we love about it is that it can do anything we need it to. For example, we can sauté our meat and then pressure cook it all in one place, saving us on dishes and clean up.

The biggest downside (which isn’t even the Multi Pot’s fault)  is the prep work that the recipes take. It’s more like cooking normally with an oven, the cook time just goes wayyy faster. So if you’re looking to reduce your prep time, know that any pressure cooker isn’t the ticket. (A slow cooker is.)

We are STILL getting used to cooking with our multi-pot. (It’s easy but at the same time, it takes a while to get the hang of it.) And once we use it for more than just a month, I promise I’ll share our favorite recipes with you! Just know, we really love it. SO if you’ve been thinking about buying a pressure cooker or some sort, I highly recommend you checking out Mealthy. Get it here.

How are you eating healthier this year?

Alright my friends. I’m signing off to officially go into hibernation. We’ve gotten SO much snow and it’s SO cold outside! You can wake me up when Spring gets here… JK. Wake me up tomorrow so I can share another post on The Poconos with all of you!


PS… The feature photo is not mine. I found it on Google!

*This post contains some affiliate links.

4 thoughts on “New Year, New(ish) Me: Eating Better in 2019 + Multi Pot Review

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