2 cans white beans, drained
1 can water packed tuna, drained
2 green onions, sliced
1 red chili, chopped
1 red onion, sliced
½ cup corn
1 teaspoon capers, drained and chopped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
½ teaspoon dried oregano
Combine the beans, tuna, green onions, chili, onion, corn, capers, oil and lemon juice in a salad bowl and mix well.
2 1/2 cups water
1 1/2 cups quinoa
1/2 cup mixed berries
2 Tbsp honey
1 Tsp vanilla extract
Combine all ingredients in Instant Pot.
Set the vent to “sealing”.
Cook on the “Rice” setting for 1 minute.
Release the pressure and allow it to cool for a few minutes.
Top with berries and extra honey if desired.
Why is this a mystery? People use wheelchairs and a lot of them also have jobs. It’s not weird; it’s just normal.
16-oz button mushrooms
1 cup teriyaki sauce (I use gluten free)
Put mushrooms and sauce into the slow cooker. Cook on low for 3-4 hours.
This would be a great fidget toy.
5 lb russet potatoes, peeled and sliced
1 cup celery, sliced
1/2 cup carrots, diced
1 cup yellow onion, diced
4 tbsp butter or vegan substitute
3 cloves garlic (minced)
4 cups vegetable broth
2 tsp black pepper
2 cups milk
Green onions (sliced)
Add the potatoes, celery, butter, onion, garlic, carrots, broth, and pepper to your instant pot.
Cover the with the lid and set the pressure valve to the ‘Sealed’ mode.
Press the ‘Manual’ button and adjust the cooking time to 5 minutes at high pressure.
When completed, do a quick pressure release by setting your instant pot to the ‘Venting’ mode.
Puree with an immersion blender until smooth.
Add 2 cups milk and top with green onions, cheese, or bacon.