Instant pot blender roasted red pepper hummus

30 oz can chickpeas, reserve liquid

1 tsp cumin

3 garlic cloves

2 lemon juice

¼ cup olive oil

½ cup tahini

1/3 cup chickpea liquid

½ tsp salt

1/2 cup roasted red peppers


Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.

Instant Pot Blender Carrot Apple Soup

This recipe was designed for the Instant Pot blender. It can also be cooked in the regular instant pot and then blended smooth with an immersion blender.

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

Salt and pepper to taste


Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup

Stuffed Poblanos

8 poblano peppers

1 can black beans, drained and rinsed

1 Zucchini

1 Vidalia onion, chopped

4 garlic cloves, minced

1 can of corn, drained

1 can fire roasted tomatoes, undrained

1 cup cooked brown rice

1 tbsp ground cumin

1 top ground ancho Chilli pepper

1/2 tsp salt

1/2 tsp black pepper

1 cup of shredded cheddar cheese (I like cashew cheese)

3 green onions, chopped


Preheat oven to 375 degrees

Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.

Mash black beans and set aside

Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.

Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.

Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.

Carrot Cake Smoothie

3 medium carrots, peeled & diced

1 cup ice

2 ½ tbsp maple syrup

¼ tsp nutmeg

¼ tsp cinnamon

½ cup Greek yogurt

1 cup unsweetened almond milk

1 ½ frozen bananas

Place all ingredients in the blender and pulse until smooth

Oatmeal Smoothie

¼ cup quick oats

½ tsp ground cinnamon

½ tsp vanilla

½ tbsp maple syrup

1 tbsp creamy peanut butter

½ cup unsweetened almond milk

1 banana, frozen

Pinch of salt

1/2 cup baby spinach

Place all ingredients in the blender and pulse until combined.

Banana Chia Pudding

Ingredients :

2 cups almond milk

1 ripe banana, mashed

½ tsp cinnamon

1 tsp vanilla extract

¼ cup chia seeds

Instructions :

In a bowl, mash the banana until soft. Add the remaining ingredients and mix until incorporated. Cover and chill overnight.

Blueberry Muffin Smoothie


1 cup unsweetened almond milk

1 banana, frozen

½ cup frozen unsweetened blueberries

¼ cup plain oatmeal

1 tsp. maple syrup

½ tsp. ground cinnamon


Place all ingredients in a blender and blend until smooth

Airfryer Falafel


1 (16-ounce) can chickpeas, rinsed and drained

⅓ cup whole-wheat flour or gluten free alternative

⅓ cup minced red onion

2 garlic cloves, minced

1 tablespoon olive oil

½ teaspoon ground cumin

¼ teaspoon cayenne pepper


Preheat airfryer to 375 degrees.

Mash the chickpeas with a potato masher until mostly smooth.

Add the flour, red onion, garlic, olive oil, cumin, and cayenne to chickpeas.

Form the chickpea mixture into 2 inch balls.

Arrange the falafel balls in a single layer in the airfryer basket.

Fry in batches, for 11 to 13 minutes, or until the falafel are firm and golden brown.

Airfryer Pear Chips

3 firm Bosc pears, cut into ⅛-inch-thick slices (I use a mandoline slicer)

1 tablespoon freshly squeezed lemon juice

½ teaspoon ground cinnamon

⅛ teaspoon ground cardamom or

1/8 ground nutmeg


Remove the core and seeds from the pear slices.

Sprinkle with lemon juice, cinnamon, nutmeg, and cardamom.

Toss well to evenly coat the slices.

Separate the large and small slices into 2 batches. This insures even cooking.

Air-fry for 4 to 8 minutes (depending on size), until light golden brown.