Ingredients

• 100?g coconut oil
• 500g sliced onion
• 25?g swad ginger garlic paste
• 1 tsp dania-jeera powder
• 1000g peeled carrots
• 1 can coconut milk
• ?g coco aminos
• salt?

Instructions

Ingredients

• 600g lukewarm water
• 800g all purpose flour
• 11g yeast
• 20g kosher salt

Instructions

Ingredients

• ⅛ cup olive oil
• 1 tsp garlic powder
• 1 12oz bag fajita vegetables
• 1 1.7 lb packs of 93% lean ground turkey
• 1 lbs potatoes prepeeled weight, sliced thin or grated on the large holes of a box grater
• 1 tablespoon coco aminos
• ½ tablespoon worchestershire
• ground pepper
• chicken stock or water

Instructions

I hate the olive oil

Sprinkle the garlic powder into the olive oil and brown a bit

Dump the frozen vegetables into the olive oil and cook until soft and all the liquid has boiled down

And water or chicken stock

Put the blocks of ground turkey in to the simmering chicken stock raw

Cover and let simmer for about 10 minutes or until the turkey has firmed up

Attack the turkey blocks with a potato masher until all the turkey is in small pieces

Add remaining ingredients top up with chicken stock and some for 20 minutes

Ingredients

• 4 apples - peeled, cored and chopped
• ¾ cup water
• ¼ cup white sugar or to taste
• ½ teaspoon ground cinnamon

Instructions

Gather all ingredients.

Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, stirring occasionally, about 15 to 20 minutes.

Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Notes

You can experiment with different spices, such as nutmeg, allspice, cardamom, cloves, or ginger for a different flavor.

Ingredients

• 2 Pounds Chicken Thighs
• Salt & Pepper to taste
• 1 Tablespoon Olive Oil
• 1/4 Cup Chicken Broth
• 2 Teaspoons Sesame Oil Divided
• 2 Cloves Garlic Minced
• 1/2 Cup Soy Sauce
• 1/3 Cup Honey
• 2 Tablespoons Ketchup
• 1/4 Teaspoon Red Pepper Flakes optional
• 1/2 Cup Water
• 2 Tablespoons Cornstarch
• 2 Tablespoons Cold Water
• Sesame Seeds
• Green Onion, Chopped
• Rice, For Serving

Instructions

Season the chicken thighs on both sides with salt and pepper to taste.

Add the olive oil and 1 teaspoon of the sesame oil to the instant pot and turn to saute.

When the oil is hot, add the seasoned chicken thighs and sear for 2-3 minutes until golden brown on each side.

Remove the chicken thighs from the pot to a plate. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Turn the instant pot to off.

In a medium bowl whisk together the remaining teaspoon of sesame oil, minced garlic, soy sauce, honey, ketchup, red pepper flakes, and water.

Return the chicken thighs to the pot. Pour the sauce over the chicken thighs.

Seal the pot and cook on manual for 8 minutes for boneless chicken thighs or 10 minutes for bone-in chicken thighs. Once the cook time is up, do a quick pressure release.

Remove chicken from the pot to a plate and cover with foil if desired to keep warm.

In a small bowl whisk together the cornstarch and water.

Turn the instant pot to saute and add the cornstarch slurry to the sauce with a whisk. When the sauce is thick, turn off the pot and serve the sauce over the chicken.

Ingredients

• 55g toasted ground rolled oats
• 35g chocolate whey protein powder
• ⅛ tsp xanthan gum
• 2 whole pasteurized eggs
• 400ml 2% milk
• frozen blueberries

Instructions

Ingredients

• Rachel’s breakfast cookies
• 2 eggs
• 1 cup peanut butter (I do Costco organic creamy)
• 3/4 cup honey
• 2 cups shredded unsweetened coconut (the finer the better. Whole Foods is my fav)
• 1 1/4 cups quick oats or rolled oats
• 2 teaspoons vanilla
• 4 tablespoons hemp hearts/chia/flax mix (optional)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• Handful of chocolate chips, handful of walnuts, handful dried cranberries

Instructions

Mix together.

I like to refrigerate for 1/2 hour at least so sticky dough is easier to work with.

Plop on a baking sheet and bake at 350 for 16-17 minutes

Ingredients

• ½ cup low-sodium soy sauce
• ½ cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons water
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger or ½ tsp ground ginger
• ½ teaspoon crushed red pepper flakes, optional
• 2 ½ pounds boneless skinless chicken thighs, about 8 pieces
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

In a medium bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes. Place the chicken thighs in the bottom of the pressure cooker insert, pouring a little bit of sauce between the layers and the rest over the top.

Seal the lid of the Instant Pot according to the owner’s manual and cook on HIGH pressure for 10 minutes.

When the timer is done, allow the pressure to release naturally for 5 minutes, then carefully vent to release the remaining pressure (consult your owner’s manual for more specific instructions).

Open the lid, remove the chicken thighs to a plate, and set the Instant Pot to SAUTE. In a small bowl, whisk together the cornstarch and water until completely dissolved. Once the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking the sauce. Allow to bubble and cook for a minute or two, stirring occasionally, until the sauce is thickened. Cancel the SAUTE function and add the chicken back to the sauce. Serve the sauce with the chicken thighs over rice, or shred the chicken thighs into the sauce and serve on buns.

Notes

For frozen thighs, cook on HIGH for 13 minutes and allow the pressure to release for 10 minutes.

You may make this recipe with chicken breasts instead. Cook on HIGH for 10 minutes and then release pressure for 10 minutes.

If you prefer using bone-in, skin-on chicken things, you will want to crisp the skin as a first step (unless you plan on removing the skin before eating). You can brown the thighs in a tablespoon or two of oil (directly in the Instant Pot insert using the SAUTE function) for 1-2 minutes per side before proceeding with the recipe. After browning, just be sure to scrape all of the dark bits from the bottom of the pot (you can add a little water to deglaze the pot) before adding back the chicken and sauce. Otherwise, the Instant Pot may give you a burn warning after sealed.

See the post above the recipe card for slow cooker instructions. 🙂

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• Salt and black pepper
• 2 teaspoons dried oregano
• Crushed red pepper
• 2 tablespoons extra-virgin olive oil
• 2 lemons
• 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
• 6 garlic cloves, minced
• 1 medium shallot or 1/2 medium onion, minced
• 2 cups long-grain white rice, rinsed
• 4 cups (32 ounces) chicken broth
• 1/4 cup roughly chopped fresh parsley, for serving

Instructions

Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.

Cut 1 lemon into 1/4-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.

Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.

Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

Ingredients

• 1 cup all-purpose flour
• ¾ cup bacon drippings
• 1 cup coarsely chopped celery
• 1 large onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 3 quarts water
• 6 cubes beef bouillon
• 1 tablespoon white sugar
• salt to taste
• 2 tablespoons hot pepper sauce (such as Tabasco), or to taste
• ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
• 4 bay leaves
• ½ teaspoon dried thyme leaves
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato sauce
• 4 teaspoons file powder, divided
• 2 tablespoons bacon drippings
• 2 (10 ounce) packages frozen cut okra, thawed
• 2 tablespoons distilled white vinegar
• 1 pound lump crabmeat
• 3 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons Worcestershire sauce

Instructions

Gather all ingredients.

Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.

Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.

Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.

Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.

Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.

Serve hot and enjoy!