Almond Milk Ice Cream

Ingredients

  • 2 cups cashews raw and unsalted
  • 2 cups almond milk I unsweetened vanilla almond milk
  • 1/2 cup maple syrup

Instructions

  • Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
  • The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
  • Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft-serve texture. Pour the mixture into a container and place it in the freezer for at least an hour.
  • Let the ice cream sit at room temperature for 10 minutes, before scooping.

Notes

* You can use any almond milk. 

TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.

TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times. 

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Sodium: 58mg | Potassium: 172mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 15g

Cassava Flour Pie Crust

Ingredients

  • 1 scant cup cassava flour
  • 1/4 cup arrowroot starch
  • 3/4 teaspoon fine sea salt
  • 1/4 cup coconut oil softened
  • 5 tablespoons unsalted butter

Instructions

  1. WHISK together the cassava flour, arrowroot, and salt. Add the coconut oil, and work it into the mixture until the flour is evenly coated and crumbly.
  2. CUT the butter into ½-inch cubes, and add to the flour mixture. Use a stand mixer or your fingers to work it in roughly. Mix until the dough is very unevenly crumbled—with both big and small chunks of butter.
  3. ADD water, 1 tablespoon at a time, mixing, until the dough starts to become a chunky, cohesive mixture. When it starts to hold together when you squeeze it, stop adding water.
  4. POUR the dough out onto the center of a large piece of parchment paper. Fold the paper from all sides towards the middle, creating a square with the dough. Round out the edges to make a disc of dough, and wrap it up in the parchment paper. Wrap in clear plastic wrap and chill in the fridge for at least 30 minutes (up to overnight).
  5. TAKE the dough out, and let it warm until it’s soft enough to roll. Place the dough between two lightly floured pieces of parchment paper, and use a rolling pin to roll it flat, patching cracks as you go.
  6. TRANSFER the dough to a pie pan by carefully peeling off the parchment paper on both sides. Then place the dough back onto one of the paper pieces. Using a very large spatula or your hands, carefully flip the crust into (or on) the pan, patching cracks with your finger. 

InstaPot Mushroom Chicken

Ingredients

  • 1-2 boneless skinless chicken breast, frozen
  • 3 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 8 ounces white mushrooms, sliced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon red or rice wine vinegar
  • 1 teaspoon sugar or honey
  • 3 garlic cloves, minced
  • 2 chives , chopped (garnish / optional)

Instructions

  1. Add chicken, mushrooms, and broth
  2. Add in the soy sauce, sesame oil, garlic, sugar, and wine vinegar, and stir to coat.
  3. Cook on high for 30 minutes.
  4. Let sit for 10 minutes
  5. Release steam ( be careful/extremely hot)
  6. Pull Meat and Slice/Cube
  7. Carefully open Instapot
  8. Add 1/2 cup of water to corn starch to the bowl
  9. Add to Instapot
  10. Set Instapot to Simmer
  11. Let simmer for 3-5 minutes or till thickened
  12. Add fresh chopped chives ( garnish) (optional)
  13. Serve with white or brown rice.

Hint – I use a very long wooden handle to release the steam.

Instant Pot Beef Brisket

Ingredients

  • 1.5-2 lb flat cut beef brisket
  • 1 tsp minced garlic
  • 1/2 diced medium onion
  • 1/4 cup Apple Vinegar
  • 3/4 cup water
  • 1 tsp Worcestershire sauce
  • 2 tsp light brown sugar
  • 2 TSP of No Salt Fajita Rub
  • BBQ Sauce

Instructions

  • Season beef brisket with 2 TSP of Fajita Rub
  • Let set for 30 minutes to 24 hours to allow rub to penetrate meat
  • Add garlic, onion, water, vinegar, sugar, worcestershire sauce and onion to pot
  • Add rack to instapot
  • Place brisket fat side up on rack.
  • Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 60 minutes.
  • When cooking cycle is complete, naturally release pressure for 15 minutes.
  • Add BBQ Sauce and place in brioler for ten minutes.
  • Slice and serve with desired sides. 

Perfect Rice Every Time

INGREDIENTS

  •  1 cup long grain white rice, rinsed*
  •  1 1/4 cups water

INSTRUCTIONS

  1. Rinse the rice in cold water, till the water is clear.
  2. Let the rice sit in cold water for 15 minutes until it becomes a bright white color.
  3. Add the rinsed rice, and water to the pressure cooking pot. Stir to ensure the rice is distributed evenly in the pot and covered by the water.
  4. Lock the lid in place.
  5. Select High Pressure and 3 minutes cook time.
  6. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. 
  7. Carefully remove the lid and fluff the rice with a fork or a rice paddle.

Heart Healthy 4-3-2-1 Dressing

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoon vinegar of choice ( apple cider, balsamic, red wine, or white wine)
  • 2 tablespoon Dijon mustard
  • 1 tablespoon water
  • pinch of salt and pepper

Blend together for immediate use.

Add flavors like garlic, onions, chives, jalapenos, and/or cashews (to make creamy)

Homemade Ranch Dressing

Delicious ranch dressing based on mayonnaise. Simple and easy to make.

Ingredients

  • 1 cup mayo
  • 1/2 cup low fat sour cream or low fat greek yogart
  • 1 tablespoon fresh parsely chopped finely
  • 1-2 clove garlic minced
  • 1/4 teaspoon dried dill
  • 1 teaspoon low sodium worchestershire sauce
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Add ingredients to a jar and shake vigorously ( very hard). let sit for 10 minutes in frid=gde for fast use.

Alternative – wisk in a bowl then serve.

Put dressing into the refrigerator for 2 hours to thicken.

Keep refrigerated and use for a couple days to be safe. Enjoy

Savory Chicken and Rice

With this recipe, we are using an electric pressure cooker, to speed up the cooking process and give it a savory flavor.

Ingredients

  • Organic Chicken Thighs (2-4) Frozen (skinless/boneless)
  • 1 Tablespoon Dried Thyme
  • 2 tablespoon Dried Onions
  • 2 tablespoon Dried Scallions
  • 1/4 teaspoon Majoram Leaves
  • 1/4 teaspoon Sage
  • 1 cup of washed rice ( white)
  • Salt/Pepper for flavor ( optional)
  • 1 cup of diced carrots ( optional)
  • 3/4 cup Organic Chicken Broth

Mix ingredients, put in a steamer with frozen chicken, add liquids last.

Set steamer on high, set pressure on

Set time to forty minutes. ten minutes , per piece of frozen chicken.

ALWAYS – Let Steam Pot sit for ten minutes after done.

WARNING —– WARNING —– WARNING

Steam is very hot, I use a wooden spoon to release pressure, to release any steam before trying to open the steamer. Always let your steamer sit for ten minutes always after each cooking process before opening.

HINT – If cooking fresh instead of frozen, you can cut your cook time down to 30 minutes, then let sit for 10 minutes before releasing steam.

30 Minute Veggie Soup

A simple and fast veggie soup, that everyone loves with your electric or stovetop steamer!

Ingredients

Original recipe yields 16 servings

Ingredient Checklist

  • 1 (14 ounce) can chopped or sliced carrots (low sodium)
  • 1 (14 ounce) can whole kernel corn (low sodium)
  • 1 (14 ounce) can green beans (low sodium)
  • 1 (14 ounce) can peas (low sodium)
  • 1 (32 ounce) can stewed tomatoe (low sodium)
  • 2-4 cups of vegitable broth (low sodium)
  • Salt/Pepper for flavor ( optional)
  • 1 teaspoon oregano
  • 1 tablespoon italian seasoning
  • 2 clove garlic (diced)

Stir all ingredients together in your electric steamer.

Add salt and pepper to taste. (optional)

Set steamer to pressure

Set steamer on high

Set timer to 30 minutes, hit start

After done, let sit for at least 10 minutes

Release steam carefully ( I use a long wooden spoon push to release pressure) if you want to eat soup now. *Will take 1 hour to release steam naturally.

Stir and serve!

The Best Black-Bean Soup

Ingredients 

  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 large carrot peeled and thinly sliced
  • 3 cloves garlic minced
  • 2 15 ounce can organic low sodium black beans
  • 1 14 ounce box oragnic low sodium chicken broth
  • 2 cups cooked ham (cubed)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • ground black pepper ( to taste)
  • 1 cup Cheddar cheese (shredded/low fat)
  • 1 cup sour cream (low fat)

Instructions 

  • Heat the oil in a large pot over medium heat. Add the onion, bell pepper, carrot, and garlic. Cook for 5 minutes, or until tender.
  • Add in 1 of the cans of black beans and the chicken broth.
  • In a blender, puree the other can of black beans until smooth then add into the pot. Bring soup to a boil, then reduce heat to low.
  • Stir in ham, cumin, salt, and pepper and allow to simmer for 15-20 minutes.
  • Garnish with Cheddar cheese and sour cream to serve.