Creamy Vegan Farrotto with Butternut Squash

Farrotto, sweet butternut squash, and creamy coconut milk come together to make this vegan dish that is both creamy and comforting. Its a warm dish thats great for cold nights or whenever you want a snack.

Ingredients:

• 1 cup farro
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups diced butternut squash
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup canned coconut milk
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

In a saucepan, bring the vegetable broth to a simmer over medium heat

In another large saucepan, heat the olive oil over medium heat

Add the onion and garlic, saut until softened, about 5 minutes

Add the farro to the onion mixture and toast for 2 minutes

Stir in the diced butternut squash, dried thyme, dried sage, salt, and pepper

Add the simmering vegetable broth to the farro mixture, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more

Once all the broth has been absorbed and the farro and squash are tender, stir in the coconut milk and nutritional yeast

Cook for another 2-3 minutes until heated through and creamy

Serve the creamy farrotto hot, garnished with chopped fresh parsley

Instant Pot Paleo Chicken Tikka Masala

This Instant Pot Paleo Chicken Tikka Masala is a flavorful and dairy-free twist on the classic Indian dish. Its made with tender chicken, aromatic spices, and creamy coconut milk for a satisfying and healthy meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup full-fat coconut milk
• 1 cup diced tomatoes canned or fresh
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 tablespoon ghee or coconut oil
• 2 tablespoons Paleo-friendly tikka masala spice blend
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Set your Instant Pot to Saute mode and add the ghee or coconut oil

Add the chopped onions and saut until they turn translucent, about 3-4 minutes

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant

Add the chicken pieces and brown them on all sides for about 3-4 minutes

Sprinkle the tikka masala spice blend, paprika, ground cumin, ground coriander, turmeric, salt, and pepper over the chicken

Stir well to coat the chicken evenly with the spices

Pour in the coconut milk and diced tomatoes

Stir to combine all the ingredients

Close the Instant Pot lid and set it to Pressure Cook mode

Cook on high pressure for 10 minutes

Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure

Open the Instant Pot, give the chicken tikka masala a good stir, and taste for seasoning, adjusting salt and pepper as needed

Serve the Paleo Chicken Tikka Masala hot, garnished with fresh cilantro leaves

Enjoy your delicious, Paleo-friendly chicken tikka masala

Coffee-and-Espresso Layered Cheesecake

This layered cheesecake is a great way to enjoy the rich flavors of coffee and espresso. This dessert is great for people who like coffee.

Ingredients:

• 1 1/2 cups of crushed chocolate cookies
• 1/4 cup of melted butter
• 3 packages 8 oz each of cream cheese, softened
• 1 cup of granulated sugar
• 3 large eggs
• 1/4 cup of all-purpose flour
• 1/4 cup of brewed espresso, cooled
• 1 teaspoon of vanilla extract
• 1/4 cup of strong brewed coffee, cooled
• 1/2 cup of semi-sweet chocolate chips
• Whipped cream and chocolate shavings for garnish

Instructions:

Preheat your oven to 325F 160C

In a bowl, combine the crushed chocolate cookies and melted butter

Press this mixture into the bottom of a 9-inch springform pan to form the crust

In a large mixing bowl, beat the softened cream cheese until smooth

Add in the granulated sugar and beat until well combined

Add the eggs one at a time, mixing well after each addition

Stir in the all-purpose flour, brewed espresso, and vanilla extract until the batter is smooth

Pour half of the cheesecake batter over the crust in the pan

In a separate bowl, mix the brewed coffee and semi-sweet chocolate chips

Pour this mixture over the first layer of cheesecake batter

Carefully pour the remaining cheesecake batter over the coffee-chocolate layer

Bake in the preheated oven for about 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center

Remove the cheesecake from the oven and let it cool to room temperature

Then refrigerate it for at least 4 hours or overnight

Before serving, garnish with whipped cream and chocolate shavings

Slice and enjoy your Coffee-and-Espresso Layered Cheesecake

Cauliflower Tacos

Instead of meat tacos, try these Cauliflower Tacos instead. They taste great and are good for you. A mix of spices is used to season roasted cauliflower, which is served with fresh vegetables and a tangy yogurt sauce. Theyre great for a quick dinner during the week or any time you want a tasty and fun meal

Ingredients:

• 1 medium head of cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 small whole wheat or corn tortillas
• 1 cup shredded purple cabbage
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1 avocado, sliced
• Hot sauce optional

Instructions:

Turn on your oven and heat it up to 425F 220C

Add the cauliflower florets to a large bowl and mix in the salt, pepper, garlic powder, onion powder, chili powder, cumin, and olive oil

Make sure the florets are well covered

Spread the seasoned cauliflower out on a baking sheet

Roast in a hot oven for 20 to 25 minutes, or until soft and slightly crispy

Flip the cauliflower over halfway through the cooking time

Warm the tortillas in a dry skillet or the microwave until they are soft while the cauliflower roasts

To make a creamy sauce, mix the Greek yogurt and lime juice in a small bowl

Spread some of the creamy sauce on each tortilla

Then add roasted cauliflower, purple cabbage, diced tomatoes, red onion, avocado slices, and fresh cilantro

Use your hands to hold everything together

If you want, drizzle with hot sauce

As a warm meal, serve the cauliflower tacos and enjoy

Spring Greens Farro Beet Citrus Salad with Couscous

The earthy flavors of beets and farro are mixed with the bright flavors of citrus fruits and the nutty flavors of couscous to make this Spring Greens Farro Beet Citrus Salad with Couscous. This dish is great for a healthy and tasty meal.

Ingredients:

• 1 cup couscous
• 2 cups water
• 1 cup farro
• 2 cups vegetable broth
• 2 cups spring greens mix
• 2 roasted beets, sliced
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• Olive oil for dressing

Instructions:

Bring 2 cups of water to a boil in a saucepan

Put in the couscous, cover, and take it off the heat

After 5 minutes, use a fork to fluff it up

Put 1 cup of farro and 2 cups of vegetable broth in a different saucepan

Bring to a boil, then lower the heat, cover, and let it cook for 25 to 30 minutes, or until the farro is soft

Remove any extra liquid

Put the cooked couscous and farro in a large salad bowl and mix them together

Place the couscous and farro in a bowl

Add the chopped mint, chopped parsley, roasted beet slices, orange segments, grapefruit segments, and spring greens

Gently toss the salad to mix all the ingredients together

Put some olive oil on top and add salt and pepper to taste

Toss again to make sure the dressing is spread out evenly

Add feta cheese crumbles and sliced almonds that have been toasted to the salad

Serve right away and enjoy

Marshmallow California Fruit Salad

A delightful fruit salad enhanced by the chewiness of mini marshmallows, the tropical flavor of shredded coconut, and the sweetness of fresh fruits combined with the creaminess of sour cream. Ideal as a cool and refreshing side dish or dessert

Ingredients:

• 2 cups fresh strawberries, sliced
• 2 cups fresh pineapple chunks
• 1 cup fresh blueberries
• 1 cup green grapes, halved
• 1 cup mini marshmallows
• 1/2 cup shredded coconut
• 1/2 cup sour cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

Strawberries, pineapple chunks, blueberries, green grapes, mini marshmallows, and shredded coconut should all be combined in a big mixing bowl

Mix the sour cream, powdered sugar, and vanilla extract thoroughly in a different bowl

Over the fruit and marshmallow mixture, drizzle the sour cream mixture

Till the fruit is thoroughly covered in the creamy mixture, gently toss everything together

Before serving, place plastic wrap over the bowl and place it in the refrigerator for at least half an hour

Enjoy your delicious Marshmallow California Fruit Salad cold

Instant Pot Minestrone Soup

A quick and hearty minestrone soup made effortlessly in the Instant Pot. Packed with a variety of vegetables, beans, and pasta, this comforting soup is perfect for a wholesome meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1 cup small pasta
• Grated Parmesan cheese for serving

Instructions:

Warm up the olive oil in the Instant Pot while it is in Saute mode

Chopped onion, carrots, celery, and garlic should be added

Cook the vegetables until they get soft

Zesty green beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper should all be added now

Set the lid of the Instant Pot to the Sealing position and close it

Cook for 5 minutes on Manual or Pressure Cook mode

Do a quick pressure release after cooking is done

Open the lid slowly

Add chopped spinach and pasta to the bowl

Once more, put the lid back on and wait 5 minutes

This will let the pasta cook in the residual heat

Grate some Parmesan cheese on top and serve hot