Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (64 page)

Ingredients
:

• 1-2 lbs. of chicken breasts or thighs (bone-in or fillets)
  
• 1 tsp of kosher sea salt
  
• 1 tsp of dried parsley
  
• 1/4 tsp of smoked or sweet paprika
  
• 1 large yellow onion, diced
  
• 1 Tbsp of lard or olive or avocado oil
  
• 5 large garlic cloves, crushed
  
• 1/2 cup of organic store-bought or homemade chicken stock
  
• 1/4 cup of white wine for cooking
  
• Juice of 1 large lemon
  
• 3-4 tsps. of arrowroot powder or starch
  

Directions
:

1. Preheat the pressure cooker and heat up the oil. Sauté the onions and garlic until they begin to caramelize. Add half of the arrowroot powder to create a roux.
   
2. Add the chicken and the rest of the ingredients except the remaining arrowroot powder. Cover and cook for 20 minutes.
   
3. Carefully remove the lid, but do not turn off the flame. Take some of the cooking liquid and dissolve the rest of the arrowroot powder in case you feel that the sauce has not thickened to your liking. Add it back and let the sauce boil.
   

Ingredients
:

• 4-6 lbs. of pork roast, cut into large chunks for quick cooking
  
• 1 – 1 ½ cups of Cuban mojo criollo marinade
  
• 2 Tbsps. of olive oil
  
• 1 large yellow onion thinly sliced
  

Directions
:

1. Take the pork chunks place them in a large zip lock bag. Pour the mojo criollo marinade and mix in with the meat. Store the meat in the fridge for at least 5 hours or overnight.
   
2. Once you are ready to start cooking, preheat your pressure cooker and sauté the onions in olive oil. Once fragrant and translucent, add the pork chunks and mix well before closing the lid.
   
3. Cook for 90 to 110 minutes or until the pork chunks are soft and can be easily shredded with a fork.
   

*
this recipe was designed for an “insta-pot” or an electric pressure cooker. You may adjust cook times accordingly.

Sweets are probably the last thing that you would think about when cooking or making something using your pressure cooker. Believe it or not, I was one of the millions of pressure cooker doubters – I thought that pressure cookers are just for tough meats and soups. But of course, when I realized that there is more to my pressure cooker than what I grew up believing, I immediately embraced its dessert making capabilities.

In this chapter, you will:

• Learn new and exciting dessert recipes that are not just Paleo friendly, they are also healthier and are easier to make.
  
• Become more familiar with the use of a pressure cooker to make delicious desserts.
  

The following recipes will help transform your trusty pressure cooker into a one stop Paleo friendly dessert factory!

Ingredients
:

• 6 apples, cored (We used Red Delicious for this recipe)
  
• ½ cup (100g) of raw demerara sugar (you can use raw cane, coconut or brown sugar)
  
• ¼ cup (30g) of raisins (you can mix it up and use golden raisins along with the dark ones)
  
• 1 tsp of cinnamon powder (extra cinnamon sticks if preferred)
  
• 1 cup (250ml) of red wine
  

Directions
:

1. In a small bowl, combine the wine, sugar, cinnamon and sugar together and mix well.
   
2. Layer your apples in the bottom of the pressure cooker and pour the wine mixture on top.
   
3. Sprinkle raisins on top. Add cinnamon sticks if desired. Cook covered on high for 10 minutes. Release the pressure or steam and let the cooked apples sit and marinate in their juices before serving.
   

Ingredients
:

• 5 large bananas, medium firmness, sliced into ½ inch rounds
  
• 3 Tbsps. of organic or raw honey (you can use agave, maple or brown rice syrup to make it vegan)
  
• 1 Tbsp. of melted, unrefined coconut oil
  
• The juice of half a lemon
  
• 1/4 tsp of ground cinnamon
  
• 1/2 tsp of natural Rum Extract (optional)
  

Directions
:

1. Heat your pressure cooker and add the coconut oil, honey, lemon juice and cinnamon. Cook until it is almost in its caramel stage.
   
2. Toss in the bananas to evenly coat each slice. Cover and cook on low flame for about 15 minutes.
   
3. Serve as is or with a scoop of vanilla ice cream.
   

Ingredients
:

• 3.5 oz. (100g) of fresh cream
  

• 3.5oz (100g) of 85% Swiss premium dark chocolate (70% is okay too) – cut into chunks
  
• 1 tsp of Amaretto liquor (optional)
  
• 1 tsp of granulated white sugar (optional)
  

Directions
:

1. Add 2 cups of water in your pressure cooker. Set your steaming rack and bring the water to a boil.
   
2. Take a ceramic or any heatproof cooking pot, place the chunks of chocolate and heavy cream, sugar and the liquor *if cooking for adults*.
   
3. Place the pot in the pressure cooker (on top of the steaming rack). Cover and cook for about 2 minutes. Carefully uncover the pot and stir the chocolate fondue.
   
4. Serve warm with your favorite fruits, cakes, and cookies.
   

Ingredients
:

• 16 oz. of cultured, organic cream cheese
  
• 1 medium vanilla bean pod, sliced in half and seeds are scraped
  
• 2 large fresh eggs, slightly beaten
  
• 1 tsp of organic vanilla extract
  
• 1/2 cup of granulated white sugar
  
• Raspberry or blueberry or strawberry jam (optional)
  

Directions
:

1. Prepare your pressure cooker and pour about 2 cups of water. Place a steamer rack in the middle. Bring the water to a boil. Prepare your 7 inch round spring form pan.
   
2. In a high-powered blender, combine all the ingredients except for the fruit jam. Pour the contents into your prepared spring form pan.
   
3. Place on the steamer rack and cover the pressure cooker. Cook for 20 minutes or until the cake has set. Cool the cheesecake for about an hour before slicing and serving. Serve topped with the fruit jam that you prefer.
   

Ingredients
:

Chocolate
Pudding
:

• 1/4 cup of unsweetened cocoa powder
  
• 8 cups of whole wheat bread crumbs, cut into cubes
  
• 1 cup of bittersweet vegan and gluten free chocolate chips
  
• 1/2 cup of agave, brown rice, unrefined coconut palm sugar syrup or honey
  
• 1/8 tsp of fine sea salt or kosher salt
  
• 1 cup of diced pecans
  
• 2 large whole eggs
  
• 4 egg whites
  
• 1 cup canned lite coconut milk, optional almond milk or low-fat milk
  
• 1 cup of  low-fat milk
  
• 1 tsp of pure vanilla extract
  

Caramel
Sauce
:

• 2/3 cup of low-fat milk
  
• 2 tsps. of pure vanilla extract
  
• 1/3 cup of unrefined coconut palm sugar or you can use agave or raw cane sugar
  
• 1 Tbsp of cornstarch
  

Directions
:

1. Prepare 7-inch spring form or an oven proof casserole by spraying some nonstick cooking spray to grease the insides. Set aside.
   
2. Prepare your pressure cooker by pouring about 2 cups of water. Place a steaming rack in the middle bring the water to a boil.
   
3. In a large bowl, combine the dry ingredients, including the bread chunks and mix well. In another bowl, combine the liquid ingredients and pour on top of the bread pieces. Let the ingredients marry together and pour into the prepared pan or casserole. Place on top of the rack and cover the pressure cooker. Cook for 30 minutes.
   
4. While the pudding is steaming, prepare your caramel sauce by combining the ingredients in a small saucepan and whisk together over medium heat. Make sure to stir regularly to keep the sauce from burning.
   

*this recipe can be also made using a slow cooker or an electric pressure cooker; cook time will be longer.

Ingredients
:

• 1 tsp of pure vanilla extract
  
• 2 very ripe bananas, mashed
  
• 1 1/2 cup of cassava flour
  
• 1 tsp of baking powder
  
• 1/2 tsp of active baking soda
  
• 1/8 tsp of kosher salt
  
• 1/3 cup of cashew milk (or nut milk)
  
• 1/3 cup of softened ghee or clarified butter
  
• 3/4 cup of raw coconut sugar
  
• 1 egg, slightly beaten
  
• 1 1/2 tsp of cream of tartar
  

Directions
:

1. Prepare your pressure cooker by adding 2 cups of water and placing a wire or steamer rack in the middle. Bring to a boil.
   
2. Combine non-dairy milk and baking soda to make your buttermilk. Set aside. Mix the dry ingredients in a separate bowl and set aside.
   
3. In a stand mixer, cream the butter, sugar, vanilla, ghee and eggs. Alternately add the dry and the buttermilk mixture into the creamed butter and eggs. Add the mashed bananas last.
   
4. Spray a spring form pan with cooking spray. Pour the batter into the pan and place in the middle of the pressure cooker. Cover and cook for 30 to 40 minutes.