Pinto Beans in Instapot

 https://www.rachelcooks.com/instant-pot-pinto-beans/

Dry Chick peas in the IP

cooked a small bag (1lb) of dry, unsoaked garbanzo beans in 6 cups water, for 8 minutes manual, QR, drained all of the water. Added 6 cups chicken stock (water would have been fine) then cooked 60 mins on manual and QR. They were perfect!

Perfect Boiled Eggs in the IP

Low pressure for 8-9 minutes (recipe says 8, I like 9) quick release and ice water bath for 6 minutes.In the pot put: 2 cups water, and up to 2 doz. eggs.

Butternut Squash in the IP

Today I made Butternut Squash Soup in the Instant Pot. 

 I had a medium sized squash and I cubed it. I placed my IP on saute with a little garlic olive oil and sauted pieces as I chopped. 
I added Chipotle seasoning, garlic salt, dehydrated chopped onion, a little cumin & 2 cubes of my frozen ginger juice, and about 4 C Chicken Bone Broth, I manually set it for 10 min and did a quick release and then blended with my immersion blender. it was SO creamy and smooth, I thought about adding a little Greek yogurt but it really just didn't need it. So glad my first try on my IP was a success!

Breakfast Muffins #2

1 1/2 C oats blended to flour
3 ripe bananas
1 1/3 C Peanut Butter
3 tsp Vanilla
1 TBSP flax seed
1 TBSP Chia Seeds resting in 3 TBSP water to get jelly
1TBSP hemp seeds
1 tsp salt
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 C cocoa powder
1/4 C plain Whey Protien
3 packets of truvia
1C Carob chips

bake at 350 for 15-18  its hard to tell when they born so watch closely

Breakfast Muffins

In our quest to leave cold cereal behind we are trying new things... as well as my daughters avoiding sugar (but especially artificial sweeteners)

Breakfast muffins

{SKINNY} PEANUT BUTTER, CHOCOLATE, AND BANANA MUFFINS

Modified from chelsea's version

Serves: 7-8

INGREDIENTS

• 1/2 cup (~1 medium) very ripe banana OR applesauce
• 1/2 cup creamy peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2/3 cup + 1 tablespoon powdered oats (regular old fashioned oats that have been blended) 
• (**we blend a 9 grain mix)
• 1/3 cup carob chips

**that picture is not from my modified recipe, **

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. we use muffin liners. not sure I could make these regularly if I had to wash my muffin pan every week.  ;) 
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), honey, & vanilla extract.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the carob chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you'd rather have more muffins fill up 8.
11. Bake at 350 degrees for 15-18 minutes.
12. I find that slightly under-baking these muffins makes them taste way more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.
13. I also add in other things depending on the day...  chia seeds, flax, hemp, etc to add a mit more nutrition.

Touchdown Taco Dip from Pampered Chef

1 can re-fried beans (16oz)
1 pkg (8oz) cream cheese, softened
1 cup sour cream
2 TBSP taco seasoning mix (or Pampered Chef Southwestern Seasoning)
2 garlic cloves, minced
2 oz cheddar cheese, shredded (1/2C)
1/2 cup pitted ripe olives, sliced
1 med tomato, seeded & diced
1/4 cup thinly sliced green onions with tops
2 TBSP fresh cilantro or parsley thinly sliced
tortilla chips

1 Preheat oven to 350 Spread re-fried beans over bottom of a 9x13 glass dish. In bowl combine cream cheese, sour cream, & taco seasoning. Finely chop garlic; add to bowl and mix well.

2 Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-18 min or until hot.

3 To prepare toppings, slice olives. Dice Tomato and thinly slice green onions. Thinly Slice cilantro. Sprinkle them all over dip. Garnish with additional sour cream, if desired.

4 Serve with Tortilla Chips.