This recipe is so easy to make in the instant pot. Super quick and easy. The rice comes out superb every time.

Ingredients:
1 chopped onion
2 tablespoons of olive oil
2 tsp of chopped garlic
4 tablespoons of tomato sauce (you can add more if you like it saucy)
1.5 cups of basmati rice (washed well)
2 cups of chicken or vegetable broth
1 to 1 1/2 cups of frozen mixed vegetables (you can definitely use fresh vegetables too)
1 tsp of salt
1 tsp of black pepper
1 tsp of onion powder
1 tsp of cumin powder
1 tsp of paprika
1/4 tsp of cinnamon
1/4 tsp of chili powder (optional) - i don't add this
1 tablespoon of lemon juice
cilantro to garnish

1) Add olive oil to instant pot on saute mode and add garlic and chopped onion.
2) Brown onion on the saute mode.

3) Add rice, vegetables, tomato sauce, chicken broth and spices. Mix well.
4) Close lid and set timer for 5 mins on high pressure with vent sealed.

5) Quick release once 5 mins are done.
6) Garnish with cilantro and serve hot

Makes 6-8 servings
Calories per serving: 190, Fat: 3.6g, Carbs: 32.1g, Fiber: 1.9g, Protein: 5.3g, Sugar: 1.3g, Sodium: 333.2 mg

My husband loves this Japanese street food and i wanted to see if i could make these at home. I didn't have octopus on hand so i used shrimp and since my mom is vegetarian i made some with just green onions for her. The taste was superb and very similar to what Indians call bhajia or deep fried fritters. You can definitely be creative with your fillings. You need a stove top or electric takoyaki ball maker available online at amazon. You could also use an electric cake pop maker for these. I was lucky as my mom already had one for making her prized vitumua (coconut rice pancakes) which require the same cooking aparatus.

Ingredients:
1 cup all purpose flour
1 1/2 cup of dashi (i didn't have this so i used chicken stock/broth. You can use vegetable broth too)
2 tsp baking powder
1/2 tsp of salt
2 large eggs
1 tsp soy sauce
sprinkles of panko crumbs, or rice breadcrumbs
5 green onions (chopped)
10-12 shrimp chopped into thirds
generous amount of olive oil for coating pan (1/2 tablespoon per ball)

1) Combine flour with salt and baking powder. Mix well.
2) Add eggs, stock/dashi and soy sauce and mix well.

3) Heat oil in the pan (1/2 a tablespoon per ball) and keep on low to medium heat. This is very important because if your heat is too high, the balls will burn. You need enough time to fill and rotate balls evenly to cook.

4) Pour flour mixture to fill line on each ball in the pan.
5) Add your toppings. In my case, shrimp and green onions. I added 2 pieces of shrimp and sprinked green onions evenly into each ball.
6) Sprinkle panko or rice crumbs into each ball.

7) Start to rotate the ball with chopsticks once the bottom is cooked sideways, so each side cooks.
8) Don't worry about overfilled liquid because once you start to turn each ball, there is room to stuff the cavity with more liquid and fillings.
9) Keep rotating the ball until all sides are golden brown. This is a slow process because you are cooking on low to medium heat.

TIP:You might need to add more olive oil depending on how golden brown you like your balls.

Gyoza sauce:
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
1/2 tsp crushed red pepper flakes
1 tsp crushed garlic
1/2 tsp crushed ginger
1/3 cup thinly sliced green onions
1 teaspoon sesame oil

Makes approx: 21 balls
Serve with gyoza sauce or chilli sauce with garlic or Sriracha sauce.
Calories per ball: 114, Fat: 7.1g, Carbs: 4.8g, Fiber: 0.5g, Protein: 7.4g, Sugar: 0.4g

This recipe is super easy to make and the result is delicious re-fried beans. I usually use canned beans but you can use dry beans as well. The cooking time will increase if you use dry beans. Traditionally re-fried beans are made with pinto beans but you can really use any kind of beans.

Ingredients:
2 tablespoons of olive oil
1 chopped white onion
2 tablespoons of chopped/crushed garlic
1 chopped jalapeno
2 cans of pinto beans or 2 cups of dry beans (rinsed)
2 cups of vegetable stock
2 tsp of onion powder
3 tsp of cumin powder
2 tsp of oregano
2 bayleaves
2 tablespoons of lime juice
1.5 tsp of salt

Garnish with cilantro leaves, red onion, tomatoes, lemon wedges, jalapeno slices

1) Wash pinto beans and set aside.
2) On Saute, add oil, chopped onion, chopped garlic and chopped jalapeno. Saute until onion is golden brown.

3) Add stock and deglaze the pot.
4) Turn off saute mode and add remaining stock.

5) Add beans, spices and bay leaf.
6) Pressure cook  on high pressure for 35 mins if using dry beans and 5 minutes if you are using canned beans. I have used canned beans here in the picture.

7) Once pressure cooking time is done, Quick release if you used canned beans. If you used dry beans than natural release for 20 mins.
8) Open once release is done and drain most of the liquid out. Keep about 1/4 or 1/2 cup of liquid.
9) Blend or mash the beans into a puree.

10) Serve with chopped cilantro, red onion, tomato, jalapeno and lemon.
Makes between 4-6 servings. Calories per serving: 187, Fat: 4.6g, Carbs: 26.6g, Fiber: 10.2g, Protein: 9.1g, Sugar: 0.1g

This is another great instant pot recipe which really requires very little prep and the instant pot really does most of the work. The result, is juicy, tender steak that is full of flavour.

Ingredients:
1 pound of sirlion tip oven roast
2 tablespoons of olive oil
2 tablespoons of worcestershire sauce
1 tablespoon of chopped garlic
1 cup of beef or chicken stock
1 medium chopped onion
1.5 tsp of salt
2 tsp of Italian seasoning
2 tsp of onion powder
2 tsp of garlic powder
2-3 cups of chopped mushrooms

1) Brush, chopped garlic all over roast.
2) Mix dry ingredients and rub all over roast.

3) Heat oil on saute function in instant pot.

4) Sear roast on each side until browned.
5) Remove roast and keep aside.

6) Add onions, and a little bit of stock to deglaze the pot.
7) Cook until no liquid remains in pot.

8) Add remaining stock and worcestershire sauce and mix well.
9) Put roast on a rack and insert into pot. Add any remaining dry ingredients from the rub and then add mushrooms on top.

10) Cover and seal and cook on high pressure for 20 minutes.
11) Quick release when done.
12) Remove roast and let is sit for 10-15 before carving.
13) Add 2-4 tsp of cornstarch or tapioca starch to remaining liquid in pot to make gravy.
14) Once sliced, garnish with chives or rosemary or cilantro leaves.

Makes approx. 5-7 servings
Calories per serving:

This is such a simple recipe and the burgers turn out great grilled on the bbq. It perfect for picnics or make and freeze for when you feel like a burger. You can also add a variety of different ingredients to get different flavours and variety.

Ingredients:
2 Kg of lean or extra lean ground beef (i prefer lean since we like our burgers juicy)
1 medium chopped onion
2 tablespoons of worcestershire sauce
1 tablespoon of chopped garlic
1.5 tsp of salt
1 tsp of black pepper
1 tsp of mustard powder
1 tsp of onion powder

Optional ingredients:
feta cheese and olives - greek flavour
pineapple and jalapenos - hawaiian flavour
green onions and soy sauce - chinese flavour
avocado and salsa - mexican flavour
cumin, turmeric, coriander & chili powder - indian flavour

These optional ingredients can be added into the mixture so give these burgers some variety and different flavours.

1) Combine all ingredients and mix well.

2) Use a burger press or with hand form into patties.

3) Grill or place with parchment paper in between patties to freeze in an airtight, freezer safe container. If you are putting in oven, grill for a few minutes on each size.

Tip: If you are using extra lean, then brush some water on each side while grilling to add moisture.

4) Serve with homemade burger buns, fries and salad.
Makes approx 9.5, 1/2 pound patties. Calories per patty: 258, Fat: 8.1g, Carbs: 2.1g, Fiber: 0.4g, Sugar: 0.4g, Protein: 40.9g, Sodium: 532.5 mg

Ingredients:
3-4 cups of rice crispies
3/4 cup of peanut butter
1/3 cup of maple syrup
2 tablespoons of coconut oil
1.5 tsp of vanilla extract
1 cup of chocolate chips

Optional Toppings:
M&Ms
dried berries
chopped nuts
coconut flakes

1) Add peanut butter, maple syrup, coconut oil and vanilla to sauce pan on low-med heat to melt.

2) Once melted, remove from heat and add rice crispies.

3) Mix and coat the rice crispies well.

4) Once mixed, transfer to parchment lined casserole dish and pat flat.
5) Melt chocolate chips in microwave on high for 1 minute.

6) Coat and spread melted chocolate evenly onto rice cripies and add any toppings you like.
7) Put in the fridge to cool chocolate until it hardens.

8) Once chocolate has hardened, remove from fridge and cut into squares. Enjoy!

Makes approx: 9-10 squares
Calories per square (without toppings): 237 per square, Fat: 13.1g, Carbs: 33.5g, Fiber: 2g, Sugar: 22.8g, Sodium: 105.9mg, Protein: 2.8g

Ingredients:
3 cups of all purpose flour
3 cups of whole wheat flour
3 cups of luke warm water
2 tablespoons of honey or coconut palm sugar
1 tablespoon of coconut palm sugar
2 tablespoons melted or softened butter or vegan butter
2 teaspoons of salt
2 tablespoons of active fast rising dry yeast

1) Add 1.5 cups of warm water to yeast and sugar in a mixing bowl. Let this sit for 10 mins.

2) Add remaining 1.5 cups of water to this bowl with butter, honey/sugar and salt and mix.
3) Add 1 cup of flour at a time and mix on low speed using a dough hook in the mixer or by hand.
4) If mixing by hand, transfer dough to counter and knead dough to get it soft but not sticky.

5) If using the mixer, once dough is soft and not sticky you can remove and grease the mixing bowl and then put it back into the mixing bowl and cover for about an hour.

6) Preheat oven to 375 degrees F and grease a baking pan or loaf pan if you are making buns or bread.
7) Cut of pieces about 1/2 and use some flour to dust your hands. Form into hamburger buns, hotdog buns or dinner rolls.
8) Place buns about 1/2 inch apart on a greased pan and cover with clean towel until they double in size.
9) Bake for 20 mins or until nicely browned. Cool on cooling rack and enjoy!

Makes approx: 36 buns
Calories per bun: 83, Fat: 1g, Carbs: 15.4g, Fiber: 1.7g, Sugar: 1.4g, Protein: 2.3g, Sodium: 129.5 mg

Ingredients:
Wet Ingredients:
3 medium ripe bananas
3/4 cup of natural peanut butter
2 eggs or vegan eggs
2 tsp vanilla extract
1.2 tablespoon of oat milk (any other diary free milk)
Dry Ingredients:
1 cup of gluten free oat flour
1/4 cup of coconut palm sugar
1 tsp of baking powder
1/4 teaspoon salt
1/3 cup enjoy life chocolate chips (optional), plus 2-3 tablespoons for sprinkling on top.

1) Preheat oven to 350 degrees F and coat 12 silicon muffin liners with olive oil to avoid muffins from sticking.

3. In a large bowl, mix together all the wet ingredients.

4. Add dry ingredients and mix.

5. Fold in Chocolate chips.

6. Top off with remaining chocolate chips.
7. Bake for 20 - 25 mins. Do the toothpick test to make sure that these have cooked from inside.

Makes approx. 12 muffins.
Calories: 240, Fat: 12.1g, Carbs: 30.7g, Fiber: 2.8g, Sugar: 15.4g, Sodium: 73.2 mg

This is a quick, delicious meal for a rainy wet day. It warms you up, soothes you and is very much a comfort, feel good, hearty soup. Packed with vegetables and simple ingredients, it’s quick and easy to make.

Ingredients:

1 chopped onion
2-3 cups of chopped mushrooms
1 cup of green peas or snap peas
1.5 tablespoons of chopped garlic
1 tablespoon of chopped ginger
3 packets of vegetable stock
2 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
1/2 teaspoon of coconut palm sugar
5 blocks of brown rice ramen noodles
1/2 tsp of pink Himalayan salt (you may not need this depending on the make of soy sauce you use. Do a taste test before adding salt)
1/2 tsp of black pepper
2 chopped jalapeños for garnish
8 green onion stems chopped for garnish
Cilantro leaves for garnish
Sesame seeds for garnish

Optional:
Bean sprouts for garnish
Bok choy
Any other vegetables you’d like to include
Sriracha for making it spicy
1 tablespoon of peanut butter for giving it a satay flavour.

1) Heat olive oil in sauté mode
2) Add chopped onions and sauté until golden brown.

3) Add chopped garlic and ginger.
4) Add mushrooms and continue to sauté until soft.

Tip: Add a little bit of vegetable stock so onions and mushrooms don’t stick to the bottom of the pot.

5) Turn sauté mode off.
6) Add remaining vegetables, vegetable stock, soy sauce, rice wine vinegar, coconut palm sugar, salt, pepper and stir well.

7) Close lid. Seal and cook in high pressure for 0 mins.

8) Once it’s done, quick release.
9) Add rice noodles 8-10 mins before serving and let them cook and soften in sauté mode or keep warm mode.
10) Serve hot and garnish ramen in serving bowl with jalapeño slices, chopped cilantro, bean sprouts (optional), sesame seeds.

Tip: To make it spicy add sriracha and stir well. To make a satay flavour add peanut butter and stir well.

 These are so delicious and nutritious. Made with literally 5 ingredients and so easy to make when you have ripened bananas. You can make and store in refrigerator for up to a week. These make great a great quick, to go breakfast.

Ingredients:
1 medium sized ripe banana
1 cup of quick oats
2 tablespoons of honey
1 tablespoon of coconut oil (melted)
1/2 cup of enjoy life mini chocolate chips
pinch of pink salt

1) Preheat oven to 325 degrees F.
2) Add ripe banana to mixing bowl and mash it with fork.

3) Add oats, honey, coconut oil and mix well.

4) Let mixture sit for 10 mins for the oats to soak the oil, banana and honey in.

5) After 10 mins, stir in mini chocolate chips and pinch of salt

6) Use a tablespoon measure to scoop mixture, roll into a ball and then flatten.
7) Place on an oiled baking tray.
8) Bake in oven for 15 mins.

Makes approx: 11 cookies
Calories per cookie: 83, Fat: 4.9g, Carbs: 12.3g, Fiber: 1g, Sugar: 10.1g, Sodium: 0.1mg