Instant pot blender pumpkin dip

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.

Gluten Free Pumpkin Cookies

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

Instant Pot Blender Carrot Apple Soup

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.

Pinto bean chocolate cake



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

Instant pot blender black bean dip

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

Iconites 11 in 1 Airfryer

Iconites was kind enough to send me a fabulous airfryer to review and here are my thoughts.

For obvious reasons, you really shouldn’t be deep frying on a regular basis, but this is even more important for a disabled person. In addition to the added calories and cholesterol, it’s also rather dangerous. Hot oil can splatter and cause some pretty serious burns and this is more likely to happen if you have hand tremors or low strength. This is as easy to use as a toaster oven. In the coming weeks, I will be sharing some yummy recipes that I made in this handy little gadget.

Let’s start with the parts that are included :

Who knew chickens used forks?

The rack is used for bigger items like pieces of meat or pizza and looks like the rack that is usually inside a toaster oven.

The fry net and the fry net basket are made of metal mesh. They are handy for air frying because it helps the air circulate around all sides. The basket is better for a large amount of fries or chips, but don’t forget to shake it halfway through so the fries don’t stick together.

The fry pan/drip tray is perfect for collecting any drips. I also used it with a bit of parchment on top for baking cookies and cooking french toast.

In the above picture, these are labeled as a chicken fork and a fetch rack. They are used for roasting on a rotisserie.

Now on to the different settings:

Air Fry

It works like a convection oven. Fans circulate hot air around the food cooking it quickly and leaving the outside super crispy. The directions state that you can lightly spray the food with oil to flavor it, but I personally don’t think it’s needed. I’ve tried tater tots, shoestring fries, potato wedges, and sweet potato hashbrowns, but so far my favorite is homemade chips.

Dehydrate

Dehydrating is completely different from air frying, but I have actually used this setting almost as much as the air frying one. Instead of frying with a high temperature for a short time period, this circulates warm air for hours.  This sounds like a lot of trouble,  but really wasn’t.   I sliced up whatever fruit I had on hand and eight hours later I was left with little nuggets of intensely fruit flavored goodness that were shelf stable for weeks instead of a few days. So far, my favorite is cinnamon kissed bananas.

Broil

Some of the settings, like broil, seem redundant if you have a conventional oven. I didn’t think I would use it very often at first, but it turned out to be a lot easier than using my oven. N loves cheese toast and it was much easier to keep an eye on. Plus I didn’t have to waste energy on the big oven for such a small amount of food.

Bake

Again, it sounds redundant, but it’s really handy for small jobs. Cookies turned out crispy on the outside and tender on the inside. I also saved quite a bit of time because it only took 30 seconds to preheat. This might not be a big concern for some, but I live in a very warm climate so I was happy that it didn’t heat up my entire kitchen like the regular oven.

Toast

I did try out a few pieces of plain toast and honestly, using the regular toaster was easier. However, it was great for English muffin pizzas and French toast.

Bagel

Since I am on a gluten free diet and I have not found a good alternative to regular ones, we don’t eat bagels. This setting is very similar to the “toast” setting so I’m sure it would work well for you bagel eaters.

Rotisserie

I don’t eat meat very often, but I couldn’t resist trying a lamb roast. This was my first time using a rotisserie and I loved it. Beyond skewering the meat onto the spit, it practically cooks itself. The way that it slowly turns bathes it in its own juices while the excess fat drips away. The meat turned out so tender and juicy. I try not to serve meat too often, but I can’t wait to make a chicken or turkey breast.

Pizza

I must admit that I am incredibly picky about pizza.  I need a gluten free crust which can become a soggy mess if it’s not done right.   I was pretty happy with using a pizza stone in my full size oven, but I am never going back now. In addition to a crispy crust, it’s a much shorter cooking time. The only downside is that a regular size pizza won’t fit as is. I simply cut it into slices before cooking. Trust me, it’s worth the effort. I’ve used gluten free and regular crusts and they both turned out great.

Warm

This is another feature that doesn’t sound like a big deal, but I found it helpful. I used it to keep biscuits, tortillas, and rolls warm until dinner. Unlike leaving them in the oven after turning off the heat, they didn’t continue to cook. It simply kept them warm and ready to serve without drying them out.

The last two settings are slow cook and ferment. Personally, I didn’t think these useful for me, but you may feel differently.

In the next several weeks I will be sharing some recipes and handy tips. If you are interested in buying your own, Iconites was kind enough to offer a discount code. Use the promo code OVEN20BG to save an additional 20%.

https://www.amazon.com/dp/B0824YBWZL/ref=cm_sw_r_other_apa_i_byAqEb9T9H6V7

Black Forest Fudge

Ingredients:

3 cups semisweet chocolate chips

2/3 cup sweetened condensed milk

2/3 cup cherry preserves

4 tbs. unsalted butter

Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the sweetened condensed milk, chocolate chips, cherry preserves and butter. Microwave for 30 seconds at a time until the chocolate chips are melted. Spread the fudge into the prepared pan and allow cool before cutting

Keto Friendly Roasted Broccoli

Practically Country

This is one of the easiest things to make and it is so tasty as well as good for you. Roasted broccoli goes well with just about anything as a side dish. This is a much better alternative to ordinary steamed broccoli.

Ingredients:

Frozen broccoli

Olive oil

Seasoning of choice ( I use salt, pepper, garlic salt or lemon pepper depending on what I am serving it with).

Preheat oven to 425 degrees, place frozen broccoli on cookie sheet, pour olive oil over broccoli, just enough to coat lightly, season and bake in oven for 25 minutes or until browning and crispy. The darker the best the taste.

That’s it! Simple as that! Hope you enjoy!

View original post