Add asparagus and leek, stir and cook for 2 minutes more.
In a bowl, mix eggs with garlic powder, salt, pepper, milk and dill and whisk well.
Add sausage and veggie mix and stir.
Drizzle the oil in a baking dish and add eggs and sausage mix.
Add the water to your instant pot, add the trivet, add baking dish inside, cover and cook on High for 20 minutes.
Slice, divide between plates and serve for breakfast.
Enjoy!
Nutrition: calories 240, fat 5, fiber 3, carbs 5, protein 14
Almond Porridge
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 2
Ingredients:
1 teaspoon cinnamon powder
A pinch of nutmeg, ground
A pinch of cloves, ground
A pinch of cardamom, ground
½ cup almonds, ground
1 teaspoon stevia
¾ cup coconut cream
Directions:
In your instant pot, mix almonds with cream, stevia, cardamom, cloves, nutmeg and cinnamon, stir, cover and cook on High for 7 minutes.
Divide into 2 bowls and serve for breakfast.
Enjoy!
Nutrition: calories 163, fat 5, fiber 2, carbs 4, protein 8
Almond and Chia Breakfast
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 2
Ingredients:
2 tablespoons almonds, chopped
1 tablespoon chia seeds
2 tablespoon pepitas, roasted
1/3 cup coconut milk
1/3 cup water
A handful blueberries
Directions:
In your food processor, mix pepitas with almonds and pulse them well.
In your instant pot, mix chia seeds with water and coconut milk and stir.
Add pepitas mix, stir, cover pot and cook on High for 5 minutes.
Add blueberries, toss a bit, divide into 2 bowls and serve for breakfast.
Enjoy!
Nutrition: calories 150, fat 1, fiber 2, carbs 4, protein 2
Nuts Bowl
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 1
Ingredients:
1 teaspoon pecans, chopped
1 teaspoon walnuts, chopped
1 teaspoon almonds, chopped
1 teaspoon pistachios, chopped
1 teaspoon pine nuts, chopped
1 teaspoon sunflower seeds
1 teaspoon stevia
1 teaspoon pepitas, raw
2 teaspoons raspberries
1 cup coconut milk
Directions:
In your instant pot, mix pecans with walnuts, almonds, pistachios, pine nuts, sunflower seeds, pepitas and stevia and stir.
Add milk, stir, cover pot and cook on High for 5 minutes.
Add raspberries, toss a bit, transfer to a bowl and serve for breakfast.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 4
Kale and Prosciutto Muffins
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
½ cup coconut milk
6 eggs
1 tablespoon olive oil
Salt and black pepper to the taste
¼ cup kale, chopped
8 prosciutto slices
¼ cup chives, chopped
1 and ½ cups water
Directions:
In a bowl, mix eggs with milk, chives, salt, pepper and kale and whisk well.
Grease a muffin tray with the oil, line with prosciutto slices and pour eggs and kale mix over them.
Add the water to your instant pot, add the trivet, add muffin tray inside, cover pot and cook on High for 15 minutes.
Leave muffins to cool down a bit, divide between plates and serve for breakfast.
Enjoy!
Nutrition: calories 130, fat 1, fiber 1, carbs 2, protein 7
Bacon Muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 12
Ingredients:
1 cup bacon, chopped
A pinch of salt and black pepper
1 and ½ cups water
½ cup ghee, melted
3 cups coconut flour
1 teaspoon baking soda
4 eggs
2 teaspoons lemon zest, grated
Directions:
In a bowl, mix flour with baking soda, eggs, lemon zest, ghee, salt, pepper and bacon, stir well and pour into a greased muffin tray.
Add the water to your instant pot, add the trivet, add muffin tray inside, cover and cook on High for 20 minutes.
Leave muffins to cool down a bit, divide between plates and serve them for breakfast.
Enjoy!
Nutrition: calories 173, fat 3, fiber 2, carbs 5, protein 6
Cheddar and Parmesan Muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
2 cups water
2 tablespoon parmesan, grated
1 cup cheddar cheese, grated
1 egg
½ teaspoon oregano, dried
¼ teaspoon baking soda
1 cup coconut flour
A pinch of salt and black pepper
½ cup coconut milk
Directions:
In a bowl, mix flour with oregano, salt, pepper, parmesan, baking soda, milk, oil, egg and cheddar cheese, stir really well and pour into a greased muffin tray.
Add the water to your instant pot, add the trivet, and the muffin tray inside, cover and cook on High for 15 minutes.
Sprinkle parmesan over muffins, introduce them in a preheated broiler, broil for 5 minutes, divide them between plates and serve for breakfast.
Enjoy!
Nutrition: calories 160, fat 1, fiber 2, carbs 3, protein 6
Eggs and Turkey
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
4 avocado slices
A pinch of salt and black pepper
4 bacon slices, cooked
4 turkey breast slices, already cooked
2 tablespoons olive oil
4 eggs, whisked
2 tablespoons veggie stock
Directions:
Set your instant pot on sauté mode, add bacon, brown on both sides and transfer to a plate.
Add the oil to your instant pot, heat it up, add eggs, salt, pepper and veggie stock, stir, cover and cook on High for 5 minutes.
Divide turkey and bacon slices among 4 plates.
Divide eggs and avocado slices as well and serve for breakfast.
Enjoy!
Nutrition: calories 155, fat 2, fiber 2, carbs 4, protein 6
Chia Pudding
Preparation time: 2 minutes
Cooking time: 3 minutes
Servings: 4
Ingredients:
½ cup chia seeds
2 cups coconut milk
¼ cup almonds, chopped
¼ cup coconut, unsweetened and shredded
4 teaspoons stevia
Directions:
Put chia seeds in your instant pot, add milk, almonds, coconut and stevia, stir, cover and cook on High for 3 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 2, protein 3
Pumpkin Spread
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
2 apples, peeled, cored and chopped
20 ounces pumpkin puree
1 tablespoon pum
pkin pie spice
1 tablespoon stevia
10 ounces apple cider
Directions:
In your instant pot, mix apples with pumpkin puree, spice, stevia and cider, stir, cover, cook on High for 10 minutes, divide into jars and serve cold for breakfast.
Enjoy!
Nutrition: calories 140, fat 3, fiber 1, carbs 3, protein 4
Mushroom, Tomatoes and Zucchini Mix
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 5
Ingredients:
1 and ½ cups yellow onion, chopped
12 ounces mushrooms, chopped
15 ounces tomatoes, chopped
8 cups zucchini, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1 basil sprigs, chopped
A pinch of sea salt and black pepper
Directions:
Set your instant pot on sauté mode add the oil, heat it up, add garlic and onion, stir and cook for 2 minutes.
Add salt, pepper, basil and mushrooms, stir and sauté for 30 seconds more.
Add tomatoes and zucchini, stir, cover pot, cook on High for 3 minutes, divide between plates and serve for breakfast.
Enjoy!
Nutrition: calories 136, fat 2, fiber 3, carbs 3, protein 4
Okra and Zucchinis Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 and ½ cups red onion, roughly chopped
3 tablespoons olive oil
2 cups okra, sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup water
2 cups zucchini, roughly chopped
2 cups yellow bell pepper, chopped
Black pepper to the taste
2 tablespoons basil, chopped
1 tablespoon thyme, chopped
½ cup balsamic vinegar
Directions:
Put onion, tomatoes, okra, mushrooms, zucchini, bell pepper, basil, thyme, vinegar and oil in your instant pot and toss.
Add black pepper, toss again well, also add the water, cover pot and cook on High for 10 minutes.
Divide between plates and serve for breakfast.
Enjoy!
Nutrition: calories 120, fat 2, fiber 2, carbs 3, protein 6
Squash and Cranberry Sauce
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
¼ cup raisins
2 acorn squash, peeled and roughly chopped
14 ounces cranberry sauce, unsweetened
¼ teaspoon cinnamon powder
A pinch of sea salt and black pepper
Directions:
In your instant pot, mix squash with cranberry sauce, raisins, cinnamon, salt and pepper, stir, cover, cook on High for 7 minutes, divide into bowls and serve.
Enjoy!
Nutrition: calories 140, fat 3, fiber 2, carbs 3, protein 4
Beef and Radish Hash
Preparation time: 10 minutes
Cooking time: 16 minutes
Servings: 2
Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
2 cups corned beef, cubed
2 garlic cloves, minced
½ cup beef stock
A pinch of salt and black pepper
1 pound radishes, cut into quarters
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion, stir and cook for 2 minutes.
Add garlic and radishes, stir and sauté them for 4 minutes more.
Add beef, stock, salt and pepper, stir, cover and cook on High for 10 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 160, fat 3, fiber 3, carbs 5, protein 4
Sweet Carrots Breakfast
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 4
Ingredients:
1 and ½ cups coconut milk
A pinch of cloves, ground
A pinch of nutmeg, ground
1 small zucchini, grated
1 carrot, grated
2 tablespoons swerve
½ teaspoon cinnamon powder
¼ cup pecans, chopped
Directions:
In your instant pot, mix milk with cloves, nutmeg, zucchini, carrot, swerve, cinnamon and pecans, stir, cover and cook on High for 4 minutes.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 3, protein 4
Breakfast Omelet
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 1
Ingredients:
1 ounces rotisserie chicken, shredded
1 teaspoon mustard
1 tablespoon homemade mayonnaise
1 tomato, chopped
2 bacon slices, cooked and crumbled
3 eggs, whisked
1 small avocado, pitted, peeled and chopped
Salt and black pepper to the taste
A drizzle of olive oil
Directions:
In a bowl, mix eggs with chicken, mustard, mayo, tomato, bacon, avocado, salt and pepper and whisk well.
Set your instant pot on sauté mode, add the oil, heat it up, add eggs mix, spread and cook for 2 minutes.
Cover your instant pot, cook your omelet on High for 2 minutes, divide it between plates and serve for breakfast.
Enjoy!
Nutrition: calories 150, fat 2, fiber 6, carbs 8, protein 10
Nuts, Squash and Apples Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ cup almonds, soaked for 12 hours and drained
½ cup walnuts, soaked for 12 hours and drained
2 apples, peeled, cored and cubed
1 butternut squash, peeled and cubed
1 teaspoon cinnamon powder
1 tablespoon stevia
½ teaspoon nutmeg, ground
1 cup coconut milk
Directions:
Put the almonds in your blender, pulse them well and transfer them to your instant pot.
Add walnuts, apples, squash, cinnamon, stevia, milk and nutmeg, stir, cover and cook on High for 10 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 140, fat 1, fiber 2, carbs 6, protein 3
Leek and Beef Breakfast Mix
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 and 1/3 cups leek, chopped
1 cup kale, chopped
½ cup water
2 tablespoons olive oil
2 teaspoons garlic, minced
8 eggs
2/3 cup celeriac, peeled and grated
1 and ½ cups beef sausage, casings removed and chopped
Directions:
Set your instant pot on Sauté mode, add the oil, heat it up, add leeks, stir and sauté for 1 minutes.
Add celeriac, kale, water and garlic, stir and sauté for 1 minute more.
Add beef sausage and eggs, stir, cover and cook on High for 6 minutes.
Divide this mix on plates and serve for breakfast.
Enjoy!
Nutrition: calories 150, fat 2, fiber 2, carbs 5, protein 6
Strawberries and Coconut Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
3 tablespoons coconut flakes, unsweetened
2 tablespoon strawberries, chopped
1 cup water
2/3 cup coconut milk
½ teaspoon stevia
Directions:
In your instant pot, mix strawberries with coconut flakes, water, milk and stevia, stir, cover and cook on High for 10 minutes.
Divide into 2 bowls and serve for breakfast.
Enjoy!
Nutrition: calories 110, fat 5, fiber 3, carbs 3, protein 3
Chorizo and Veggies Mix
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 2
Ingredients:
1 pound chorizo, chopped
1 small yellow onion, chopped
2 garlic cloves, minced
4 bacon slices, chopped