Enjoy!
Nutrition: calories 219, fat 2, fiber 2, carbs 6, protein 10
Special Pork And Sauce
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1 and ½ pounds pork shoulder, cubed
3 garlic cloves, minced
1 yellow onion, chopped
1 cinnamon stick
Juice from 1 orange
½ cup water
A pinch of sea salt and black pepper
1 tablespoon ginger, grated
2 whole cloves
1 teaspoon rosemary, dried
1 tablespoon maple syrup
2 tablespoons coconut aminos
1 tablespoon olive oil
1 tablespoon honey
1 and ½ tablespoons arrowroot powder
Directions:
Set your instant pot on Sauté mode, add the oil, heat it up, add pork, salt and pepper, brown for 5 minutes on each side and transfer to a plate.
Add onions, ginger, salt and pepper to the pot, stir and sauté them for 1 minute.
Add garlic and sauté for 1 minute more.
Add orange juice, water, aminos, honey, maple syrup, cinnamon, cloves, rosemary and return pork, stir, cover and cook on High for 50 minutes.
Discard cinnamon and cloves, add arrowroot powder, stir well, set pot on Sauté mode and cook until it thickens.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 240, fat 6, fiber 1, carbs 6, protein 16
Beef Stew
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6
Ingredients:
1 tablespoon olive oil
2 pound beef chuck, cubed
1 teaspoon rosemary, chopped
1 yellow onion, chopped
2 carrots, chopped
1 ounce porcini mushrooms, chopped
1 celery stalk, chopped
1 and ½ cups beef stock
A pinch of salt and black pepper
2 tablespoons coconut flour
2 tablespoons ghee, melted
Directions:
Set your instant pot on Sauté mode, add oil and beef, stir, brown for 5 minutes and mix with onion, celery, rosemary, salt, pepper, carrots, mushrooms and stock.
Cover pot, cook on High for 15 minutes and then transfer to Simmer mode.
Heat up a pan with the ghee over medium high heat, add flour and 6 tablespoons cooking liquid from the stew, stir and pour over beef stew.
Simmer for 5 minutes, divide into bowls and serve.
Enjoy!
Nutrition: calories 261, fat 4, fiber 3, carbs 8, protein 18
Cold Veggie Delight
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ cup olive oil
1 yellow onion, finely chopped
3 tomatoes, chopped
1 garlic clove, minced
¼ cup parsley, chopped
¼ cup dill, chopped
1 teaspoon basil, chopped
1 cup veggie stock
3 sweet potatoes, chopped
2 zucchinis, chopped
2 carrots, chopped
3 celery stalks, chopped
1 green bell pepper, thinly sliced
Salt and black pepper to the taste
Directions:
Set your instant pot on sauté mode, add the oil, heat it up, add onion, stir and cook for 2 minutes.
Add parsley, garlic and dill, stir and sauté for 1 minute more.
Add stock, basil, tomatoes, zucchinis, sweet potatoes, carrots, green bell pepper, celery, salt and pepper, stir, cover and cook on High for 6 minutes.
Divide among plates and serve cold
Enjoy!
Nutrition: calories 140, fat 5, fiber 2, carbs 3, protein 8
Mushroom Stew
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
8 ounces shiitake mushrooms, roughly chopped
4 ounces white mushrooms, roughly chopped
1 tablespoon ginger, grated
1 and ¼ cups veggie stock
½ cup red onion, finely chopped
½ cup celery, chopped
½ cup carrot, chopped
5 garlic cloves, minced
Salt and black pepper to the taste
¼ teaspoon oregano, dry
28 ounces canned tomatoes, chopped
1 and ½ teaspoons turmeric powder
¼ cup basil leaves, chopped
Directions:
Set your instant pot on sauté mode, add ¼ cup stock and heat it up.
Add mushrooms, onion, celery, carrot, ginger and garlic, stir and sauté for 5 minutes.
Add the rest of the stock, tomatoes, salt, pepper, turmeric and oregano, stir, cover and cook on High for 10 minutes.
Add basil, divide among plates and serve right away.
Enjoy!
Nutrition: calories 70, fat 3, fiber 1, carbs 5, protein 3
Different And Special Stew
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
1 pound beef, cubed
2 bacon slices, cooked and crumbled
2 tablespoons olive oil
½ cup coconut flour
2 cups beef stock
A pinch of sea salt and black pepper
1 cup pearl onions, peeled
4 carrots, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
½ cup water
A small bunch thyme, chopped
A small bunch rosemary, chopped
2 bay leaves
Directions:
In a bowl, mix coconut flour with a pinch of salt and pepper, dredge beef cubes in this mix and place them on a plate
Set your instant pot on Sauté mode, add oil, heat up, add meat, brown on all sides and transfer to a clean plate.
Add garlic, water, stock, thyme, carrots, tomato paste, rosemary and onions, stir and sauté for a couple of minutes.
Return beef to pot, add bay leaves and bacon, cover and cook at High for 20 minutes
Discard bay leaves, divide into bowls and serve right away.
Enjoy!
Nutrition: calories 298, fat 4, fiber 6, carbs 9, protein 18
Mexican Chicken Soup
Preparation time: 10 minutes
Cooking time: 17 minutes
Servings: 4
Ingredients:
4 chicken breasts, skinless and boneless
2 tablespoons olive oil
16 ounces Paleo salsa
1 yellow onion, chopped
3 garlic cloves, minced
29 ounces canned tomatoes, peeled and chopped
29 ounces chicken stock
A pinch of sea salt and black pepper
2 tablespoons parsley, chopped
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add onion and garlic, stir and sauté for 5 minutes.
Add chicken breasts, salsa, tomatoes, stock, salt, pepper, parsley, garlic powder, onion and chili powder, stir, cover and cook at High for 8 minutes.
Transfer chicken breasts to a cutting board, shred, return to pot, stir, and set the pot on Simmer mode, cook soup for 3 minutes more, ladle into bowls and serve.
Enjoy!
Nutrition: calories 210, fat 3, fiber 4, carbs 7, protein 14
Creamy Carrot Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
1 tablesp
oon olive oil
1 yellow onion, chopped
1 tablespoon ghee
1 garlic clove, minced
1 pound carrots, chopped
1 inch ginger piece, grated
A pinch of sea salt and black pepper
¼ teaspoon stevia
2 cups chicken stock
14 ounces canned coconut milk
A handful cilantro, chopped
Directions:
Set your instant pot on Sauté mode, add ghee and oil, heat up, add onion, garlic and ginger, stir and sauté for 4 minutes.
Add carrots, stevia, salt and pepper, stir and cook 2 minutes more.
Add coconut milk and stock, stir, cover and cook at High for 6 minutes.
Blend soup using an immersion blender, add cilantro, stir gently, ladle into bowls and serve.
Enjoy!
Nutrition: calories 84, fat 2, fiber 3, carbs 8, protein 9
Cauliflower Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 8
Ingredients:
½ teaspoon cumin seeds
1 tablespoon ginger, grated
3 garlic cloves, minced
1 yellow onion, chopped
1 chili pepper, minced
A pinch of cinnamon powder
4 cups veggie stock
3 cups water
1 pound sweet potatoes, peeled and cubed
1 tablespoon curry powder
1 cauliflower head, florets separated
15 ounces canned tomatoes, chopped
A pinch of sea salt and cayenne pepper
1 tablespoon cashew butter
Directions:
Set your instant pot on sauté mode, add onions, stir and brown for a couple of minutes.
Add ginger, cumin seeds, chili and garlic, stir and cook 1 minute more.
Add potatoes, stock, curry powder and cinnamon, stir, cover and cook on High for 16 minutes.
Add tomatoes, cauliflower, the water, salt and cayenne, stir, cover and cook on High for 10 more minutes.
Add cashews butter, stir, ladle into bowls and serve hot.
Enjoy!
Nutrition: calories 113, fat 1, fiber 3, carbs 6, protein 6
Cod Fillets And Orange Sauce
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
4 spring onions, chopped
1 inch ginger piece, grated
1 tablespoon olive oil
4 cod fillets, boneless and skinless
Juice from 1 orange
Zest from 1 orange, grated
A pinch of salt and black pepper
1 cup veggie stock
Directions:
Season cod with salt and pepper, rub them with oil and leave aside for now.
Put ginger, orange juice, orange zest, onions and stock in your instant pot, add the steamer basket, place the fish inside, cover the pot and cook on High for 10 minutes.
Divide fish on plates, top with the orange sauce from the pot and serve right away.
Enjoy!
Nutrition: calories 187, fat 3, fiber 2, carbs 4, protein 6
Special Cod Dish
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 garlic clove, minced
1 tablespoon olive oil
1 cup water
17 ounces cherry tomatoes, halved
4 cod fillets, boneless and skinless
2 tablespoons capers, chopped
1 cup black olives, pitted and chopped
A pinch of sea salt and black pepper
1 tablespoon parsley, finely chopped
Directions:
In a heat proof dish, mix tomatoes with salt, pepper, parsley, oil, fish, olives, capers and garlic and toss to coat.
Put the water in your instant pot, add the steamer basket, place the dish inside, cover and cook on High for 8 minutes.
Divide fish mix between plates and serve.
Enjoy!
Nutrition: calories 187, fat 3, fiber 3, carbs 6, protein 7
Light Salmon
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
4 medium salmon fillets, boneless and skin on
1 bay leaf
1 teaspoon fennel seeds
4 scallions, chopped
Zest from 1 lemon, grated
1 teaspoon balsamic vinegar
3 peppercorns
¼ cup dill, chopped
2 cups chicken stock
A pinch of sea salt and black pepper
Directions:
In your instant pot, mix scallions with stock, peppercorns, lemon zest, vinegar, fennel, wine, dill and bay leaf, stir, add the steamer basket and place salmon fillets inside.
Season with a pinch of salt and pepper, cover and cook on High for 5 minutes.
Set the pot on Simmer more, cook the sauce for a couple more minutes, drizzle over salmon and serve right away.
Enjoy!
Nutrition: calories 187, fat 3, fiber 3, carbs 6, protein 7
Wonderful Salmon And Veggies
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
1 cinnamon stick
1 tablespoon olive oil
1 cup water
2 salmon fillets, boneless and skin on
1 bay leaf
3 cloves
2 cups broccoli florets
1 cup baby carrots
A pinch of sea salt and black pepper
Some lime wedges for serving
Directions:
Put the water in your instant pot and add cinnamon, cloves and bay leaf.
Add the steamer basket, place salmon inside, season with salt and pepper, brush it with the oil and mix with carrots and broccoli.
Cover instant pot and cook on High for 6 minutes.
Divide salmon and veggies on plates, discard bay leaf, cloves and cinnamon, drizzle the sauce from the pot and serve with lime wedges on the side.
Enjoy!
Nutrition: calories 172, fat 3, fiber 1, carbs 2, protein 3
White Fish Delight
Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
6 white fish fillets, cut into medium cubes
A pinch of salt and black pepper
13 ounces sweet potatoes, peeled and cubed
13 ounces coconut milk
14 ounces chicken stock
14 ounces coconut cream
14 ounces water
Directions:
Put potatoes, fish, onion, milk, stock and water in your instant pot, stir, cover and cook on High for 10 minutes
Set your instant pot on Simmer more, add coconut cream, salt and pepper, stir and cook for 10 minutes more.
Divide this into serving bowls and serve.
Enjoy!
Nutrition: calories 254, fat 3, fiber 2, carbs 5, protein 12
Healthy Mackerel
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
8 shallots, chopped
1 teaspoon shrimp powder
3 garlic cloves, minced
18 ounces mackerel, boneless and chopped
1 teaspoon turmeric powder
2 lemongrass sticks, halved
1 tablespoon chili paste
1 inch ginger, grated
4 ounces water
5 tablespoons olive oil
6 laska leaves stalks
1 tablespoon stevia
A pinch of salt
; Directions:
In a food processor, mix chili paste with shrimp powder, shallots and turmeric and blend well.
Set your instant pot on Sauté mode, add the oil, heat it up, add the paste you’ve made, mackerel,, lemon grass, laska leaves, ginger, salt and stevia, stir and sauté for 1 minute.
Add water, stir, cover and cook on High for 5 minutes
Divide fish mix between plates and serve.
Enjoy!
Nutrition: calories 212, fat 2, fiber 1, carbs 3, protein 7
Fast Mussels
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
1 yellow onion, chopped
1 radicchio, chopped
2 pounds mussels, scrubbed and debearded
1 pound baby spinach
1 garlic clove, minced
1 cup water
A drizzle of olive oil
A pinch of sea salt and black pepper
Directions:
Set your instant pot on Sauté mode, add the oil, heat it up, add onion and garlic, stir and sauté them for 2 minutes.
Add water, salt and pepper, stir, add the steamer basket, place mussels inside, cover and cook on High for 3 minutes