Instant pot burrito bowls

 1 lb grond beef

3 T. olive oil

1/2 yellow onion diced

1 c. uncooked long grained white rice

14.5 oz can fire roasted tomatoes

15 oz can black beans rinced and drained

1 c. frozen corn

1 t. garlic powder

1t. onion powder

1/2 t. paprika

2 t. chili powder

1 1/2 t. cumin

1/4 t. coriander ground

1/4 t. oregano

2 1/4 c. beef broth

- press saute button, once hot add ground beef and break up meat

- add 2 T. oil and onions and seasoning and cook til onions start to soften

- add aditional T. of oil and uncooked rice for a min. 

- stir in black beans , tomaotes, corn and broth

- lock pot and place on manual hight pressure for 7 min. once done quick release and fluff rice. 

- sprinkle cheese on top and close lid to melt. dish and top with desired toppings. 

Vegan caramel sauce

 2 cups full fat coconut cream or organic canned coconut milk

2 cups coconut sugar

pince salt

mix everything and consistently stir as it boils on medium heat until cooked down. it will take about 45 min to cook down. you can test consistency along the way by cold water test. 

add splash of vanilla at end also optional 1 T.  of coconut oil. 

crock pot "rotisserie" chicken

 1 whole chicken. rinsed and dried 

1/2 t. pepper

1 T. dried thyme

1 clove minced garlic

1 t. onion powser

2. t. paprika

2 t. salt

rub all over chicken and cook on low for 8 hours. 

Clean Meal monday's granola bars

 1/2 c. raw sugar or brown sugar

1 1/4 c. honey

1/3 c. coconut oil melted

1/4 t. salt

1 c. crunchy peanut butter

2 t. vanilla

4 c. rice crispy cereal

2 2/3 c. oats

2/3 c. ground flax seed

1/2-1 cup chocolate chips. i like mini

- in large bowl combine oats, rice and ground flax. set aside. 

- measure out sugar, pb, honey coco oil and salt and place in sauce pan over medium heat. bring to boil for exactly 1 min. take it off heat and add in vanilla . sitr and pour over oat mix. 

- let mix sit about 5-8 min. get a large cookie sheet and parchment paper. pour mix into cookie sheet and sprinkle with chocolate chips. press down. cool completely before cutting. should make 35 bars. 5 across 7 down. 

Amber's instant pot indian butter chicken

 3 chicken breasts cut into cubes one inch

2 T. garam masala

1 t. salt

1/2 t. pepper

4. T. butter divided

1 onion diced

1 jalapeno (optional) fine minced

3 cloves garlic fine minced

1 T. fresh grated ginger

1 t. turmeric

1 14.5 oz can petite diced tomatoes. 

1, 8 oz can tomato sauce

1/2 cup chicken broth

1/2 c. cream

1/2 c. chopped fresh cilantro

1. put the chicken in a bowl and sprinkle with garam masala, salt and pepper. coat and marinate for 20 min. 

2. in instant pot push saute mode. add 2 T. butter and melt. add onion, and cook til soft.

3. add remaining 2 T. butter , add ginger garlic and jalapeno. cook 5 min. 

4. add broth, chicken, diced tomatoes, tumeric and toamto sauce to the pot and sitr. 

5. Secure lid, seal the valve and press poultry. takes about 30 min. 

6. when done, natural pressure release for at least 20 min. 

Brown Sugar spiced pork tenderloin with chimichurri (and sandwich version)

Pork: 

2.5 lbs pork tenderloin

6 cloves garlic

2 T. coconut sugar

1 T. balsamic vinegar

1 T. olive oil

1 t. chili Powder

1 t. cumin

1 t. salt

chimichuri:

1 c. fresh cilantro

1/3 c fresh basil 

1/4 c. white balsamic vinegar

juice from half a lemon

2 cloves galic

1/2 T olive oil

1/2 t. salt

1/4 t. pepper

pinch red pepper flakes

1. trim fat off tenderloins. 

2. mix all pork ingredients and rub on meat. let marinaid overnight. or a few hours. 

3. heat grill to pretty high heat. and spray gril with cooking spray. sprinkle tenderloins with additional salt and pepper and place on grill. sear for about 2-3 min per side over high heat, then turn down to medium and cover. Cook for about 17 min TOTAL including searing time, rotating every 5 min. internal temp should read 140

4. let rest for 10 min. 

pulse all chimichuri ingredients in mini food prossessor or blender. 

For sandwitch: 

Brioche buns

above pork

chimichuri

plain greek yogurt

carmelized onions and apples

sliced tomatoes

arugala

1. saute onions and apples with salt til soft.

2. mix equal parts yogurt and chimichuri. 

Baked crispy Peanut tofu

Tofu: 

14 oz extra firm tofu

3 T. tamari or soy sauce

1 t. chili garlic sauce

1 t. toasted sesame oil

1 T. maple syrup

4-5 T. cornstartch 

Peanut Sauce:

2 1/2 T. creamy peanut butter

2 T. soy sauce

1 T. chili garlic sauce

1 T. lime juice

2 T. maple syrup

2 t. sesame oil

1. preheat oven to 400 and line baking sheet with parchment

2. start pressing tofu to get liquid out. 15-20 min. 

3. prepare peanut sauce set aside

4. cut up pressed tofu into cubes and mix in marinade, let sit 3 min. 

5. put tofu one by one into ziplock and add 1 T. cornstarch at a time to coat all tofu. 

6. transfer to baking sheet and bake for 20-25 min. flip half way through. bake longer if needed

7. heat baked tofu and sauce in sauce pan for 2-3 min. 

serve over rice or noodles!