Ingredients:
1/2 cup brown sugar
1 cup cream cheese
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
2 teaspoons maple syrup
1 teaspoon water
Directions:
Put all the ingredients in the Instant Pot Blender. Press medium manual setting. Blend for 3 minutes.
Hugh, you have to eat all of your cumin glazed carrots! Not this human!
Cumin Glazed Carrots
Perfect for fall! Eating with the seasons is healthy too! Eating cookies is good for you? Have you ever heard of eating what grows in that season? When it’s getting colder out it’s good to start eating warming foods – squash, pumpkin, apples, lemons, carrots, beets, broccoli etc. These foods grow in this season and […]
Gluten Free Pumpkin Cookies
Ingredients:
48 oz. water
1/2 teaspoon olive oil
1/2 cup white rice
Add water, oil and rice in the Blender. Seal the blender. Choose rice milk program.
Ingredients:
1 lb carrots, peel & chopped
1 medium onion, diced
2 apple, peel, core & diced
1 tsp garlic, chopped
1 tsp nutmeg
½ tsp cinnamon
3 ½ cups vegetable stock
Directions:
Add all ingredients into the blender. Close the lid. Press soup mode twice for a creamy soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1 carrot, chopped
28 oz. canned tomatoes, undrained
3 tablespoons tomato paste
3 tablespoons fresh basil, chopped
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
Combine all the ingredients in the Instant Pot Ace Blender. Lock the lid in place. Choose soup setting. Set it to 20:00 minutes. After 20 minutes, press pulse for 3 seconds.
Ingredients:
3 cups vegetable broth
4 cups cauliflower florets
2 teaspoon vegetable bouillon powder
Garlic salt to taste
Cheddar cheese
Directions:
Add vegetable broth to Blender. Stir in the rest of the ingredients except the cheese. Press soup setting. Set it to 20:00 minutes. Add cheese before serving.
This is for the Instant Pot Ace Blender
Ingredients:
2 1/4 cups chicken stock
1/4 onion, chopped
1 tablespoon honey
24 oz. butternut squash, sliced into cubes
1/8 teaspoon ground nutmeg
1/4 teaspoon dried thyme
Salt and pepper to taste
2 tablespoon butter or margarine
3 leaves sage
Directions:
Add chicken stock into the Instant Pot Ace Blender. Add the rest of the ingredients except the butter and sage. Seal the blender. Select soup function and set it to 22:44 minutes. Add butter and sage.
16 oz can – or 1 1/2 cup cooked beans with some of its liquid.
5 eggs
1 tsp vanilla
1/2 cup powdered sugar.
1/2 cup Cocoa
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Blend beans and eggs in food processor for 5 minutes, or crush beans with fork till smooth add eggs, mix till well combined.. add remaining ingredients combine well.
Line cake pan with parchment or muffin tin with cupcake liners.
Bake 350
Cake 40 minutes
Muffins 20 minutes
Gluten free packed with protein rich flavor and you’ll never know it’s made with beans.
Each bean will only charge the color of the cake. IE black beans will make a deeper color, white beans a lighter color. Either way still tasty
2 16oz cans black beans, drained & rinsed
¼ tsp cumin
2 tbsp olive oil
1 lime juice
1 tbsp Adobo sauce
1 small chipotle pepper, chopped
1 garlic clove
Sea salt to taste
Directions:
Add all ingredients except the salt to the glass pitcher. Close the lid. Press pulse until smooth. Salt to taste
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