Authors: Healthy Living
Yield:
6 servings
Preparation Time:
5 minutes
Cooking Time:
3 minutes
Ingredients:
1 cup water
6 large chilled eggs
Method:
1.
In pot of an electric
pressure cooker, pour water.
2.
Arrange steamer
trivet over water in pressure cooker pot. Place eggs in steamer trivet in a
single layer.
3.
Close the cooker by
locking the lid. Set the pressure cooker to low.
4.
Cook for about 3
minutes.
5.
Unplug the pressure
cooker and by using the quick cold water release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer
the eggs into a bowl under running cold water for 1 minute to serve warm.
8.
Peel
the eggs and serve.
Nutritional Information per
Serving:
Calories:
72
Fat:
5g
Sat Fat:
1.6g
Carbohydrates:
0.4g
Fiber:
0g
Sugar:
0g
Protein:
6.3g
Yield:
3 servings
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Ingredients:
2 black tea teabags
1 teaspoon fresh lemon zest, grated finely
1 tablespoon juniper berries
1 teaspoon whole cloves
1 cup water
1 tablespoon black peppercorns
¼ cup soy sauce
3 large hard boiled eggs
Method:
1.
In a small pan, mix
together all ingredients except soy sauce and eggs.
2.
Bring to a boil on
medium heat. Then transfer the mixture into a heatproof bowl.
3.
Carefully, crack the
outer shell of eggs.
4.
Place soy sauce and
eggs in the bowl with teabags mixture. With a foil paper, cover the bowl.
5.
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
6.
Fold a larger piece
of foil paper in thirds to make a little carrier.
7.
Arrange the foil
paper in steamer trivet. Place the bowl over foil paper. Now, fold the foil
down around the edges of the bowl.
8.
Close the cooker by
locking the lid. Set the pressure cooker on low pressure and cook for about 20
minutes.
9.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Transfer the eggs into a bowl and let them
cool.
12.
Peel the eggs and serve.
Nutritional Information per
Serving:
Calories:
91
Fat:
5.2g
Sat Fat:
2.6g
Carbohydrates:
4g
Fiber:
1g
Sugar:
0.8g
Protein:
8g
Yield:
4 servings
Preparation Time:
10 minutes
Cooking Time:
6 minutes
Ingredients:
1 cup water
4 eggs
1 avocado, peeled, pitted and sliced
4 cups fresh baby spinach
2 tablespoons walnuts, chopped
Salt and freshly ground black pepper, to taste
Method:
1.
In pot of an electric
pressure cooker, pour water.
2.
Arrange steamer
trivet over water in pressure cooker pot. Place eggs in steamer trivet in a
single layer.
3.
Close the cooker by
locking the lid. Set the pressure cooker to low.
4.
Cook for about 6
minutes.
5.
Unplug the pressure
cooker and by using the quick cold water release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer
the eggs into a bowl under running cold water for 3-4 minutes.
8.
Peel
the eggs and cut into desired slices.
9.
In a serving bowl,
mix together remaining ingredients. Top with egg slices and serve.
Nutritional Information per
Serving:
Calories:
196
Fat:
16.6g
Sat Fat:
3.6g
Carbohydrates:
6.1g
Fiber:
4.3g
Sugar:
0.8g
Protein:
8.3g
Yield:
4 servings
Preparation Time:
10 minutes
Cooking Time:
4 minutes
Ingredients:
4 bell peppers
4 eggs
2 tablespoons mozzarella cheese, grated freshly
Method:
1.
With a sharp knife,
cut the bell peppers ends to form a small cup. Carefully, remove the seeds
completely.
2.
Break the eggs in
each bell pepper cup. Cover the bell peppers with foil papers.
3.
Arrange a steamer
trivet in the bottom of an electric pressure cooker.
4.
Now, place the bell
peppers in the steamer trivet.
5.
Close the cooker by
locking the lid. Set the pressure cooker to Low setting.
6.
Cook for about 3-4
minutes.
7.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
8.
Carefully, uncover
the pressure cooker after valve drops completely.
9.
Remove the bell
peppers from pressure cooker. Immediately sprinkle with cheese. Serve
immediately.
Nutritional Information per
Serving:
Calories:
110
Fat:
5.4g
Sat Fat:
1.8g
Carbohydrates:
7.6g
Fiber:
2.5g
Sugar:
5.3g
Protein:
7.7g
Yield:
2
servings
Preparation Time:
15 minutes
Cooking Time:
8 minutes
Ingredients:
1 cup sweet
potato, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
2 cooked bacon slices, chopped
1 jalapeño pepper, chopped
2 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
2 eggs
Method:
11.
Add 1 cup of water in the pot of an
electric pressure cooker. Arrange the trivet in the bottom.
12.
In a casserole dish
that will fit in an electric pressure
cooker
, place the sweet
potato. Arrange the casserole dish in the trivet.
13.
Close the cooker by locking the lid.
14.
Set the pressure cooker to high
setting. Cook for about 2 minutes.
15.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
16.
Carefully,
uncover the pressure cooker after valve drops completely.
17.
Transfer the cooked sweet potato into a
bowl.
18.
Now, select the sauté mode. Add oil and
heat it.
19.
Add onion and sauté for about 5
minutes.
20.
Add cooked sweet potato and remaining
ingredients and stir to combine.
21.
With a spoon, make a hole in the sweet
potato mixture. Carefully, crack the eggs in the hole.
22.
Close the cooker by locking the lid.
23.
Set the pressure cooker to high
setting. Cook for about 1 minute.
24.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
25.
Carefully,
uncover the pressure cooker after valve drops completely.
26.
Serve warm.
Nutritional Information per
Serving:
Calories:
392
Fat:
26.6g
Sat Fat:
6g
Carbohydrates:
25g
Fiber:
4.3g
Sugar:
8.6g
Protein:
15.1g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
8 minutes
Ingredients:
4 eggs
½ of jalapeño pepper, seeded and minced
1 tablespoon fresh cilantro, minced
Salt and freshly ground black pepper, to taste
1 cup cooked chicken, chopped finely
1 scallion, chopped
¼ cup cheddar cheese, shredded
Method:
1.
Lightly grease
silicon muffin cups. Keep aside.
2.
In a bowl, add eggs,
jalapeño pepper, cilantro, salt and black pepper and beat till well combined.
3.
In another bowl, mix
together chicken, scallion and cheese.
4.
Divide the chicken
mixture into prepared muffin cups evenly. Pour egg mixture over chicken mixture
evenly and gently, stir to combine.
5.
Arrange the steamer
trivet in the bottom of an electric pressure cooker. Add 1½ cups of water in
pressure cooker.
6.
Place the muffin cups
in trivet. Close the cooker by locking the lid.
7.
Set the pressure
cooker to Low setting. Cook for about 8 minutes.
8.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
9.
Carefully, uncover
the pressure cooker after valve drops completely.
10.
Remove
ramekins from pressure cooker and serve warm.
Nutritional Information per
Serving:
Calories:
146
Fat:
7.8g
Sat Fat:
3.2g
Carbohydrates:
0.8g
Fiber:
0g
Sugar:
0.5g
Protein:
17.5g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
4 minutes
Ingredients:
1½ cups cooked salmon, chopped
2 tablespoons fresh parsley, minced
4 eggs
2 tablespoons cream
Salt and Freshly Ground Black Pepper, to taste
Method:
1.
Lightly grease 4
ramekins. Keep aside.
2.
In a bowl, mix
together salmon and parsley.
3.
Transfer the salmon mixture
in each prepared ramekin evenly.
4.
Carefully, crack an
egg in each ramekin over salmon mixture.
5.
Top the eggs with
cream evenly. Sprinkle with salt and black pepper. (For a hard yolk keep the
ramekins uncovered but for soft egg yolk, cover tightly with a foil paper.)
6.
Arrange the steamer
trivet in the bottom of an electric pressure cooker. Add 1 cup of water in
pressure cooker.
7.
Place the ramekins in
trivet. Close the cooker by locking the lid.
8.
Set the pressure
cooker to Low setting. Cook for about 4 minutes.
9.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Remove
ramekins from pressure cooker and serve warm.
Nutritional Information per
Serving:
Calories:
136
Fat:
7.9g
Sat Fat:
2g
Carbohydrates:
0.7g
Fiber:
0g
Sugar:
0g
Protein:
15.7g