Delicious Recipe

INGREDIENTS 1 teaspoon melted unsalted butter for pan 4 large eggs 1/2 cup honey* 1 tablespoon vanilla extract 1 cup blanched almond flour (4 oz) 1/2 cup unsweetened cocoa powder (not Dutch processed) 1/2 teaspoon kosher salt (not fine salt) 1/2 teaspoon baking soda INSTRUCTIONS Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well. In a large mixing bowl, whisk together the eggs, honey and vanilla extract. Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin. Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes. Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.

Instant Pot Chicken and Broccoli  Stir Fry – a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Easy to customize and perfect for busy weeknights. Ingredients 1 1/4   lb   chicken thighs   or breasts, cut into 1 inch pieces sea salt and black pepper as needed 1-2   tablespoons   coconut oil or olive oil 3 1/2   cups   broccoli florets 1/3   cup   very thinly sliced or grated carrots 1   tablespoon   arrowroot starch or cornstarch   , or 1 teaspoon xanthan gum for low carb 2   tablespoons   water   plus more as needed to thin out sauce SAUCE and MARINADE 6   tablespoons   gluten free tamari   can also use low sodium-soy sauce coconut aminos for paleo version 1 1/2   tablespoon   oyster sauce   leave out for low carb & use fish sauce instead 1 1/2   teaspoons   toasted sesame oil 1   teaspoon   coconut sugar   us...

Instant Pot Beef Bourguignon is a pressure cooker recipe with beef, mushrooms, onions, and carrots cooked in red wine. Low carb, keto, and gluten free. Ingredients 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes 5 strips bacon diced 1 small onion chopped 10 ounces cremini mushrooms quartered 2 carrots chopped 5 cloves garlic minced 3 bay leaves 3/4 cup dry red wine 3/4 teaspoon xanthan gum (or corn starch, read post for instructions) 1 tablespoon tomato paste 1 teaspoon dried thyme salt & pepper Instructions Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate. Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done. Add onions and garlic. Cook for a...

These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan! Ingredients For the vegetable potato fritters: 3/4 cup red lentils 1 small red onion, chopped 2 cloves of garlic 2 medium-sized potatoes (raw) 1 medium-sized carrot 5 tablespoons all-purpose flour 1/2 teaspoon smoked paprika powder 1 teaspoon regular paprika powder 1 teaspoon majoram salt black pepper, to taste For the sriracha mayonnaise: 3 tablespoons vegan mayonnaise 1 teaspoon tomato paste 1 teaspoon garlic powder 1/2 teaspoon smoked paprika powder salt black pepper, to taste sriracha sauce, to taste Instructions Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well. Heat some oil in a large pan, and add about 1 1/2 heaped table...

Voilà! I set out to create the best vegetable lasagna recipe, and here it is. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. INGREDIENTS Veggies and spinach 2 tablespoons extra-virgin olive oil 3 large carrots, chopped (about 1 cup) 1 red bell pepper, chopped 1 medium zucchini, chopped 1 medium yellow onion, chopped ¼ teaspoon salt 5 to 6 ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1 large can (28 ounces) diced tomatoes ¼ cup roughly chopped fresh basil + additional for garnish 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed or minced ½ teaspoon salt ¼ teaspoon red pepper flakes Remaining ingredients 2 cups (16 ounces) low-fat cottage cheese, divided ¼ teaspoon salt, to taste Freshly ground black pepper, to taste 9 no-boil lasagna noodles*, preferably whole wheat 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese INSTRUCTIONS Preheat the oven to 425 d...

This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise! INGREDIENTS: 1 tablespoon olive oil 1 pound mild Italian sausage, casing removed 3 cloves garlic, minced 1 onion, diced 1/2 teaspoon dried oregano 3 russet potatoes, chopped 6 cups chicken broth Kosher salt and freshly ground black pepper, to taste 1/2 bunch kale, stems removed and leaves chopped 1 cup half and half DIRECTIONS: Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in potatoes and chicken broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set ti...

Ingredients: 3 lbs. beef shank 10 cups water 2 inches fresh ginger peeled 1 large yellow onion roughly chopped 1/4 cup fish sauce Instructions: Place the beef shank in pot, followed by ginger, onion, fish sauce, sugar, star anise, cloves, cinnamon, fennel seed, salt, bay leaves. Finally, add water, lock lid, and cook for 60-120 minutes at high pressure. Longer is better! Once cook time is complete, allow pressure to release naturally. Pour the broth through a fine mesh strainer. Feel free to eat the beef shank, but we won’t be using it anymore for this recipe. etc etc For Full Instruction:  thefoodieeats.com  

Garlic bread is the best isn’t it? I mean is there anyone who doesn’t like garlic bread? If so, I’ve never met them. It’s just a pity when you realize that a lot of restaurant garlic bread is not vegan! What to do? Make it yourself that’s what. And when homemade vegan garlic bread is this easy and this delicious, you won’t mind a bit. DESCRIPTION Rich and fabulously garlicky vegan garlic bread. Ready in less than 30 minutes this garlic bread makes the perfect shareable side dish. INGREDIENTS 1 Baguette/French Loaf (2 Foot Long/24″/60cm) 1/2 cup + 1 Tbsp (126g) Vegan Butter 2 tsp Crushed Garlic 2 tsp Fresh Basil (finely chopped) 1 tsp Chives (finely chopped) 1/2 tsp Sea Salt INSTRUCTIONS Preheat the oven to 350°F (180°C). Cut the baguette in half. Cut slices through each half loaf. Mix the vegan butter, crushed garlic, basil, chives and sea salt together in a bowl and spread inside the cut loaf on both sides of the bread and adding some more butter to the tops of the loaves of bread. Wr...

A fairy cake filled with fairy dust filling Ingredients Vanilla Cake 2 ¼ cup sugar ¾ cup vegetable oil 4 eggs 2 tsp vanilla extract ¾ tsp baking soda ¾ tsp baking powder Dash of salt 4 cup flour 1 ½ cup buttermilk Fairy Dust Filling 2 cups mini marshmallows 2 cups sugar dust in various coloes 1 cup small sweet candy Buttercream Frosting Instructions Cake Preheat oven to 350 degrees. Combine sugar, vegetable oil, eggs, and vanilla in a mixing bowl and mix together on low-medium speed until combined.  Add baking soda, baking powder, salt, half the amount of flour, and half the amount of buttermilk to the mixing bowl. Mix on low speed until mostly combined.  Then add the remaining flour and the remaining buttermilk and mix on low. Once the batter is mostly combined, mix on medium-high for 30 seconds-1 minute until completely combined and smooth.  Bake for 30-35 minutes or until a toothpick comes out clean. Fairy Dust Filling Make a beautiful and colorful combination of sprin...

A healthy and flavorful meal in less than one hour, with a slightly sweet and super savory flavor. Ingredients 4 sweet potatoes 1 Tbsp. ghee or olive oil 1 cup sliced leeks white and pale green part only 3/4 tsp. salt divided 1/8 tsp. black pepper 1 Tbsp. garlic minced 1 Tbsp. apple cider vinegar 8 oz. baby spinach 1/2 lb. ground Italian sausage 1/4 cup apple cider Instructions Place trivet in pot, then pour in one cup of water. Then place 4 medium sweet potatoes on top of trivet. Lock lid and cook for 18 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Remove potatoes and trivet, set aside. Rinse out the bottom of the pot. Using sauté mode – add ghee to pot, along with leeks, 1/4 teaspoon of salt, and a dash of pepper. Sauté leeks for 3-4 minutes, stirring frequently, until slightly soft. Add garlic and vinegar, cook for one minute. Add spinach and 1/2 teaspoon of salt to pot and cook until spinach is wilted. Set spinach/leek mixture aside, al...

Whole30 instant pot sweet and sour chicken is so easy and so quick to make. It’s completely Paleo, sugar free, gluten free, and made in less 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that’s family friendly, or for Whole30 meal prep. Ingredients For the Chicken: 2 tablespoons sesame oil 1.5 pounds boneless, skinless chicken breasts, diced into 1.5 inch-2 inch pieces (about 3 large chicken breasts) 1 medium red onion, halved and then chopped into 1 inch pieces 1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces 3/4 cup canned pineapple chunks 1/2 teaspoons salt For the Sauce: 1/3 cup rice vinegar 1/3 cup Primal Kitchen Whole30 Approved Ketchup 2/3 cup pineapple juice from canned pineapple 1/2 cup coconut aminos 1 tablespoon minced garlic 1 teaspoon Chinese 5 Spice seasoning (omit if you don’t have it) 2 tablespoons arrowroot flour mixed with 1/3 cup cold water for thickening Instructions Select “sauté” mode on the instant ...

Making beef enchilada pasta in the Instant Pot is a quick and easy dinner! This cheesy, hearty meal of pasta, beans, and beef will become a family favorite! INGREDIENTS 1 lb ground beef 1 1/2 cups rotini (about 8 oz, or half a box) 1 Tbs chili powder 1 1/2 tsp cumin 10-oz can enchilada sauce 2 cups beef broth 1/4-1/2 cup of water (if needed) 1 can black beans, drained 1 1/2 cups shredded cheddar cheese INSTRUCTIONS In the insert pot of an Instant Pot, brown ground beef using the Saute setting. Once beef is cooked, drain excess grease if necessary and return beef to insert pot. Add pasta in a layer on top of the beef. DO NOT STIR. Sprinkle chili powder and cumin over the pasta. Pour enchilada sauce and beef broth over the pasta. DO NOT STIR. Use a spoon to press down any pieces of pasta so that they are fully covered with liquid. If necessary, add 1/4-1/2 cup of water to ensure that the pasta is just barely covered with liquid. Add beans on top. DO NOT STIR. Close lid and set vent to th...

This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream. INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8–9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6–7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS Prepare three 8 inch cake pans with parchment paper circle...

INGREDIENTS 1 20-ounce package Simply Potatoes Shredded Hash Browns 3 eggs 1/4 cup milk 1 cup shredded sharp Cheddar Cheese 1/4 cup fresh chopped chives plus some for garnishing Salt & pepper Sour cream for serving, if desired INSTRUCTIONS Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs. *Tip: Turn your oven to the "warm" function and place f...

Ingredients For the roasted vegetables 1 tbsp olive oil 300 g cherry tomatoes 2 red peppers 1 large courgette, zucchini A generous pinch of salt and pepper For the risotto 1 tbsp olive oil 1 large red onion, diced 3 garlic cloves, minced 225 g risotto rice 1 tbsp balsamic vinegar 250 ml passata 250 ml vegetable stock Approx 6 sun-dried tomatoes, chopped into small chunks A small bunch of fresh basil, torn salt and pepper, to taste Optional vegan parmesan or "nooch", to serve Instructions To roast the vegetables Preheat the oven to 180C / 350F and add the olive oil to a roasting tin. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes. To make the risotto Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat. Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute. Stir in the rice with the vine...

INGREDIENTS 1 1/2 cups plain unsalted hazelnuts 1/2 cup 70% dark chocolate 1/2 cup full-fat coconut milk 1/4 cup maple syrup 1/4 tsp salt INSTRUCTIONS Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored. Remove from oven and let cool. Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand!) Once the skins are removed, place the hazelnuts in a high-speed blender (I use this one) or food processor until they are finely ground. (Should look like a flour) Next melt the dark chocolate in a bowl with the coconut milk, maple syrup, and salt. (either by microwave for 1-2 minutes, or using a double broiler method) Pour the chocolate mixture into the blender with the hazelnuts and blend until smooth and creamy. Store in a jar in the fridge.

I love that this jalapeño popper Mac and cheese is really versatile.  Like things extra spicy?  Maybe a little more mild.  Want a vegetarian Mac and cheese?  Or how about some extra protein?  I’ve got you covered! INGREDIENTS 1  tsp   olive oil 1/2   cup   panko breadcrumbs 1   box (16 oz)   dried short cut pasta (cavatappi, elbow, rotini, penne, etc) 4   Tbsp   unsalted butter 2-3   fresh   jalapeños, seeds and ribs removed, diced 1/3   cup   diced yellow onion 3   cloves   garlic, minced 1/4   cup   all-purpose flour 2   cups   heavy cream (or half and half) 1  cup   whole milk 4   oz   cream cheese, softened to room temperature   (and cubed) 2   cups   shredded mozzarella cheese,  divided 2   cups   shredded or diced white American cheese,  divided (white cheddar can also be used) 1   tsp   kosher salt 1/2 ...