Instant Pot Mashed Potatoes

Creamy and delicious mashed potatoes made effortlessly in the Instant Pot. Perfect side dish for any meal

Ingredients:

• 4 large potatoes, peeled and diced
• 1 cup chicken or vegetable broth
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste

Instructions:

Place the diced potatoes in the Instant Pot

Add the broth, close the lid, and set the vent to sealing

Cook on high pressure for 8 minutes

Release the pressure manually and open the lid

Drain any excess liquid from the potatoes

Mash the potatoes with a potato masher or fork

Add the milk and butter, then continue mashing until smooth

Season with salt and pepper to taste

Serve hot and enjoy

Sweet Potato Chickpea Buddha Bowl

The roasted sweet potatoes, chickpeas, fresh vegetables, and creamy tahini dressing in this Sweet Potato Chickpea Buddha Bowl make it a healthy and tasty salad. It has just the right amount of flavors and textures to make a healthy and filling meal.

Ingredients:

• 2 sweet potatoes, diced
• 1 can 15 oz chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup hummus
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• Sesame seeds for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add the chickpeas and sweet potatoes that have been diced to a bowl

Add the olive oil, paprika, cumin, salt, and pepper

Place the chickpeas and sweet potatoes on a baking sheet and spread them out

Roast them for 25 to 30 minutes, stirring them once halfway through, until they are soft and slightly crispy

Add the tahini, lemon juice, and water to a bowl and whisk them together until smooth

Set this bowl aside while you roast the chickpeas and sweet potatoes

If you need to, add more water to get the consistency you want

Spread the mixed greens out among four bowls to make the Buddha bowls

Chickpeas, cherry tomatoes, red onion, and cucumber should be put on top

Spread the tahini dressing out in each bowl, and then top with sesame seeds

Your Sweet Potato Chickpea Buddha Bowl is ready to eat right away

Blueberry Almond Streusel Quinoa Muffins

Delicious and nutritious Blueberry Almond Streusel Quinoa Muffins that incorporate the goodness of quinoa for a wholesome treat.

Ingredients:

• 1 cup cooked quinoa
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup plain yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
• For Streusel Topping:
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 2 tbsp brown sugar
• 2 tbsp cold unsalted butter, diced

Instructions:

Warm the oven up to 350 F 175C and put paper liners in a muffin tin

Put the cooked quinoa, all-purpose flour, almond flour, brown sugar, baking powder, baking soda, and salt in a large bowl

Use a whisk to mix the melted butter, yogurt, eggs, and vanilla extract in a different bowl

Mix the wet and dry ingredients together until they are just mixed

The blueberries and sliced almonds should be added slowly

In a small bowl, mix the streusel toppings flour, rolled oats, brown sugar, and cold, diced butter

Mix until it falls apart

Fill up each muffin cup about two thirds of the way to the top with batter

On top of each muffin, sprinkle streusel

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Berry Cleanse Smoothie

A delicious and cleansing smoothie loaded with antioxidants and probiotics.

Ingredients:

• 1 cup mixed berries strawberries, blueberries, raspberries
• 1/2 banana
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1 cup almond milk

Instructions:

Put everything in a blender and blend until its smooth

Serve and enjoy the fruity goodness

Gluten-Free Sheet Pan Salmon, Lentils, and Asparagus

This gluten-free sheet pan recipe combines salmon, lentils, and asparagus for a healthy and delicious meal. Its quick and easy to prepare, making it perfect for busy weeknights.

Ingredients:

• 4 salmon fillets
• 1 cup dried lentils, rinsed
• 2 cups water or vegetable broth
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 lemon, sliced
• Fresh herbs such as parsley or dill for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the lentils and water or vegetable broth in a saucepan

Turn down the heat and let it simmer for 15 to 20 minutes, or until the lentils are soft but not mushy

Remove any extra liquid

Put the asparagus on a large sheet pan and cook the lentils at the same time

Put 1 tablespoon of olive oil on top and add salt and pepper to taste

Toss to cover

The salmon fillets should go on the other side of the sheet pan from where the asparagus was

Use the rest of the olive oil and minced garlic to coat the salmon

Add salt and pepper to taste, and then put lemon slices on top of each fillet

Put the sheet pan in an oven that has already been heated up and bake for 12 to 15 minutes, or until the salmon is done and the asparagus is soft

Put the cooked lentils on top of the salmon and asparagus

If you want, you can add more lemon slices and fresh herbs as a garnish

Have fun

Spicy Chicken Cheesesteaks - The Chutney Life

This recipe for Spicy Chicken Cheesesteaks from The Chutney Life is a flavorful twist on the classic Philly cheesesteak. Tender grilled chicken, sautéed onions, and peppers are piled high on toasted hoagie rolls and topped with melted provolone cheese, spicy mayo, and fresh cilantro.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 1/2 cup spicy mayo
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

Warm up the grill or grill pan over medium-high heat

Add Cajun seasoning, salt, and pepper to chicken breasts after brushing them with olive oil

Chicken should be cooked all the way through after being grilled for 6 to 8 minutes on each side

Take it off the grill and set it down to rest

Warm up the rest of the olive oil in a pan over medium-low heat

Slice the onion and bell pepper and add them

About 5 minutes of cooking will soften the food

Thinly slice the grilled chicken breasts and add them to the pan with the peppers and onions

Sprinkle to mix

Put two slices of provolone cheese on each of the open hoagie rolls

Put the bread and cheese under the broiler until the cheese melts and the bread gets a little crispy

Spread the chicken, onion, and pepper mix out on each hoagie roll

Put some spicy mayo on top and chopped cilantro on top of that

Enjoy while hot

The Big 5 Superfood Smoothie

Five powerful superfoods are in this tasty and healthy smoothie: banana, blueberries, spinach, chia seeds, and almond butter. Its a great way to start the day or fuel up after a workout.

Ingredients:

• 1 banana, ripe
• 1/2 cup blueberries, frozen
• 1/2 cup spinach, fresh
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• 1 cup almond milk
• 1 tablespoon honey optional
• Ice cubes optional

Instructions:

Mix everything together in a blender

Mix until its creamy and smooth

You can add ice cubes to make it colder if you want to

Put it in a glass and enjoy

Tamarind & Lemon Tart with Salted Peanut Praline

This tart is delicious because it has the sour sweetness of tamarind and lemon and the crunchy goodness of salted peanut praline.

Ingredients:

• For the tart shell:
• 150g digestive biscuits
• 75g unsalted butter, melted
• For the filling:
• 200g condensed milk
• 100ml double cream
• 3 tbsp tamarind paste
• Zest and juice of 2 lemons
• For the salted peanut praline:
• 100g peanuts, roughly chopped
• 100g caster sugar
• 1/2 tsp sea salt flakes

Instructions:

Preheat the oven to 180C 350F

Crush the digestive biscuits into fine crumbs and mix with melted butter

Press into a tart tin and bake for 10 minutes

Allow to cool

In a bowl, whisk together condensed milk, double cream, tamarind paste, lemon zest, and lemon juice until smooth

Pour the filling into the cooled tart shell and bake for 15 minutes until just set

Allow to cool completely

In a dry saucepan, toast the peanuts over medium heat until golden brown

Sprinkle the caster sugar into the pan with the peanuts and allow it to melt and caramelize, stirring occasionally

Once the sugar has melted and turned golden, quickly stir in the sea salt flakes, then pour the praline onto a baking sheet lined with parchment paper

Allow to cool and harden

Break the praline into small pieces and scatter over the cooled tart before serving

Easy Vegan Smores Popcorn Pops

The classic flavors of smores and the crunchiness of popcorn come together in these vegan smores popcorn pops, which are a delicious and easy-to-make treat for any event. Theyre great for movie nights, parties, or just as a sweet snack

Ingredients:

• 6 cups popped popcorn
• 1 cup vegan marshmallows
• 1/4 cup dairy-free chocolate chips
• 1/4 cup crushed graham crackers
• 1/4 cup dried pineapple, chopped
• 1/4 cup shredded coconut

Instructions:

Put parchment paper on the bottom of a baking sheet

Pop the popcorn and put it in a large bowl

Then add the vegan marshmallows, chocolate chips, crushed graham crackers, dried pineapple, and shredded coconut

Mix well

Make small balls out of the mixture with your hands and put them on the baking sheet that has been prepared

Each popcorn ball should have a popsicle stick in it

This will help the popcorn pops get firmer

Put the baking sheet in the fridge for 15 to 20 minutes

Enjoy your tasty vegan smores popcorn pops once they are firm

Churro Waffles

Churro Waffles are a delightful twist on classic waffles, coated in a sweet and cinnamon-y churro mixture. Theyre perfect for breakfast or brunch and are sure to be a hit with your family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 1/2 cups whole milk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For Churro Coating:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

Preheat your waffle iron according to the manufacturers instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1 teaspoon of ground cinnamon

In another bowl, beat the eggs and then add in the milk, melted butter, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; its okay if there are a few lumps

Lightly grease the waffle iron with non-stick cooking spray or a small amount of melted butter

Pour enough batter onto the preheated waffle iron to cover the waffle grid

Close the lid and cook until the waffles are golden brown and crisp

While the waffles are cooking, prepare the churro coating

In a shallow bowl, combine 1/2 cup granulated sugar and 1 teaspoon of ground cinnamon

As soon as the waffles are done, brush them with melted butter and then immediately dip them into the churro coating mixture, coating both sides generously

Serve the Churro Waffles warm and enjoy

Keto Cuban Sandwich on a Stick

This Keto-friendly twist on the classic Cuban sandwich packs all the flavors into convenient skewers, perfect for snacking or serving as appetizers.

Ingredients:

• 1 lb deli ham, sliced thin
• 1 lb roasted pork loin, sliced thin
• 1/2 lb Swiss cheese, sliced thin
• 24 dill pickle slices
• 1/4 cup yellow mustard
• 1/4 cup mayonnaise
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

Add garlic powder, onion powder, oregano, cumin, salt, and pepper to a small bowl and mix them together using a whisk

This will make the marinade

Put deli ham and roasted pork loin in a large bowl and mix them together

Cover the meat with the marinade and toss it around to coat it

For at least 30 minutes, let it sit

On each skewer, put a slice of ham, a slice of pork loin, a slice of Swiss cheese, and a slice of pickle

To make the dipping sauce, mix the mustard and mayonnaise in a separate small bowl

Dip the Cuban sandwich skewers in the sauce that is on the side

Have fun