Authors: Healthy Living
Yield:
6
servings
Preparation Time:
10 minutes
Cooking Time:
8 minutes
Ingredients:
1 tablespoon butter
1 cup steel cut oats
1 cup canned pumpkin puree
3 cups water
¼ cup honey
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
Salt, to taste
Method:
1.
Select the sauté mode
for an electric pressure cooker. In the pot of pressure cooker, melt the
butter.
2.
Add oats and sauté
for about 3 minutes.
3.
Add sugar, cream,
water and salt and stir to combine.
4.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure. Cook for about 10
minutes.
5.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Remove pot from
pressure cooker. Let it sit for 5--10 minutes before serving.
Nutritional Information per
Serving:
Calories:
127
Fat:
3g
Sat Fat:
1.4g
Carbohydrates:
24.7g
Fiber:
2.8g
Sugar:
13.1g
Protein:
2.3g
Yield:
4
servings
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Ingredients:
½ cup red river cereal
½ cup steel cut oats
1 teaspoon butter
4 cups water
1 tablespoon honey
¼ cup fresh raspberries
Method:
1.
In the bottom of an
electric pressure cooker, add all cereal, oat, butter and water and stir to
combine well.
2.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure. Cook for about 10
minutes.
3.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
4.
Carefully, uncover
the pressure cooker after valve drops completely.
5.
Transfer the oat
mixture into serving bowls. Drizzle with honey.
6.
Serve with the
garnishing of raspberries.
Nutritional Information per
Serving:
Calories:
144
Fat:
2.9g
Sat Fat:
0.9g
Carbohydrates:
25.7g
Fiber:
4.4g
Sugar:
4.7g
Protein:
4.2g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Ingredients:
For Salad:
4 medium red beets, trimmed and peeled
4 cups mixed fresh greens
1 tablespoon white vinegar
¼ cup goat cheese, crumbled
¼ cup walnuts, chopped
For Dressing:
2 garlic cloves, minced
2 tablespoons fresh cilantro, minced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Method:
1.
In pot of an electric pressure cooker,
place 1 cup of water.
2.
Place steamer trivet over water in
pressure cooker’s bottom.
3.
Place beets in trivet in a single
layer. Close the cooker by locking the lid.
4.
Set the pressure cooker to high
setting. Cook for about 20-25 minutes.
5.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer the trivet under the cold
water in sink.
8.
Now, transfer the beets in a salad
bowl. Let them cool.
9.
Cut the beets in desired size pieces.
Place salad greens in the bowl with beets. Drizzle with vinegar.
10.
In another bowl, add all dressing
ingredients and beat till well combined.
11.
Pour dressing over beets and gently
toss to coat well.
12.
Serve immediately with the topping of
cheese and walnuts.
Nutritional Information per
Serving:
Calories:
196
Fat:
14.4g
Sat Fat:
3g
Carbohydrates:
13.6g
Fiber:
4g
Sugar:
7.3g
Protein:
6.3g
Yield:
2
servings
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Ingredients:
For Salad:
4 medium red beets,
trimmed and peeled
1 tablespoon white vinegar
1 large head lettuce, leaves separated
For Dressing:
2 tablespoons capers
1 tablespoon fresh parsley, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Method:
1.
In pot of an electric pressure cooker,
pour 1 cup of water.
2.
Place steamer trivet over water in
pressure cooker’s bottom.
3.
Place beets in trivet in a single
layer. Close the cooker by locking the lid.
4.
Set the pressure cooker to high
setting. Cook for about 20-25 minutes.
5.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer the trivet under the cold
water in sink.
8.
Now, transfer the beets in a large
bowl. Let them cool.
9.
Cut the beets in desired size pieces.
Drizzle with vinegar.
10.
Arrange salad leaves in serving plate.
Place bet pieces over salad leaves.
11.
In another bowl, add all dressing
ingredients and beat till well combined.
12.
Place capers mixture over beet pieces
and serve immediately.
Nutritional Information per
Serving:
Calories:
82
Fat:
3.9g
Sat Fat:
0.5g
Carbohydrates:
11.4g
Fiber:
2.4g
Sugar:
7.5g
Protein:
2g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
3 minutes
Ingredients:
1 pound Brussels sprouts, trimmed and
halved
Salt and freshly ground black pepper, to taste
½ tablespoon extra-virgin olive oil
½ cup seedless red grapes
¼ cup almonds, chopped
Method:
1.
Arrange the steamer
trivet in the bottom of an electric pressure cooker.
2.
Add 1 cup of water in
pressure cooker. Place Brussels sprouts in trivet.
3.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about 3
minutes.
4.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
5.
Carefully, uncover
the pressure cooker after valve drops completely.
6.
Transfer the Brussels
sprouts in serving plate. Drizzle with oil. Sprinkle with salt and black
pepper. Top with pomegranate seeds and almonds and serve.
Nutritional Information per
Serving:
Calories:
113
Fat:
5.1g
Sat Fat:
0.6g
Carbohydrates:
15.1g
Fiber:
5.2g
Sugar:
5.7g
Protein:
5.4g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
4 minutes
Ingredients:
For Salad:
1½ cups water
4 large eggs
6 russet potatoes, peeled and cubed
For Dressing:
1 cup cream
1 tablespoon Dijon mustard
¼ cup red onion, chopped finely
2 tablespoons fresh parsley leaves, minced
Salt and freshly ground black pepper, to taste
2 scallions (green part), chopped
Method:
1.
In pot of an electric
pressure cooker, pour water. Arrange steamer trivet over water in pressure
cooker pot.
2.
Arrange eggs and
potatoes in trivet in a single layer.
3.
Close the cooker by
locking the lid.
4.
Set the pressure
cooker to high setting. Cook for about 4 minutes.
5.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Transfer the potatoes
in a large serving bowl.
8.
Transfer the eggs
into a bowl of chilled water. Peel and chop the eggs. Add eggs into the bowl
with potatoes.
9.
Meanwhile in a bowl, add all dressing
ingredients and mix till well combined.
10.
Pour dressing over salad and gently
stir to combine. Serve immediately.
Nutritional Information per
Serving:
Calories:
339
Fat:
8.8g
Sat Fat:
3.7g
Carbohydrates:
54g
Fiber:
8.2g
Sugar:
5.8g
Protein:
12.6g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
5 minutes
Ingredients:
2 pounds’ potatoes,
sliced
1 cup water
2 pounds fresh green beans, trimmed and halved
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons butter, melted
Method:
1.
In the bottom of an electric pressure
cooker, place the water.
2.
Place potatoes and sprinkle with some
salt.
3.
Arrange the steamer trivet over
potatoes.
4.
Place green beans in trivet. Sprinkle
with a little salt.
5.
Close the cooker by
locking the lid.
6.
Set the pressure
cooker to high setting. Cook for about 5 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.
Transfer the potatoes and green beans
into a serving bowl.
10.
Sprinkle with black pepper and drizzle
with melted butter.
11.
Serve immediately.
Nutritional Information per
Serving:
Calories:
139
Fat:
3.1g
Sat Fat:
1.9g
Carbohydrates:
25.9g
Fiber:
6.6g
Sugar:
2.9g
Protein:
4g