More threads by Daniel E.

David Baxter PhD

Late Founder
The tricky part is getting used to the controls. After that, this invention can make some wonderful meals. I really like being able to make soups and stews in an hour or less; these days, to swallow food I need lots of sauce or gravy or it's just too hard to swallow.
 

David Baxter PhD

Late Founder
I must say that my excursion into Instant Pot chicken noodle soup was in my eyes an unmitigated success:
  • I now have more confidence in using the control settings of the Instant Pot
  • I have more confidence that Instant Pot meals can be both nutritious and tasty
  • The fact that I made the chicken noodle soup without having all the ingredients to hand but being able to substitute with ingredients I did have was encouraging
  • The fact that it was ready within about an hour in a one pot format, so less cleanup to do at the end was a delight
  • The fact that I can tailor meals to what I can handle or manage now is a godsend (e.g., my swallowing problem currently)
  • I can of course buy canned soups at the store but the Instant Pot version is healthier and probably cheaper
  • I had three meals from the one recipe and froze a fourth for later — can't beat that
 

Daniel E.

daniel@psychlinks.ca
Administrator

Ingredients​

  • 1 avocado, , mashed
  • 1 tablespoon fat-free feta cheese
  • 2 teaspoons fresh lemon juice
  • Coarse kosher salt
  • 4 slices whole grain bread, , such as Ezekiel bread, toasted
  • 2 radishes, , thinly sliced
  • 1 cup Kale, , spinach, spring mix, or any combination of the three

Instructions​

  • In a small bowl, combine avocado, feta, and lemon juice. Season lightly with salt.
  • Spread the avocado mixture onto two slices of bread. Top with sliced radishes, leafy greens, and another slice of bread.
 
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Daniel E.

daniel@psychlinks.ca
Administrator
Recipes from the Australian state of Queensland:




Ingredients​

  • 3 small mushrooms, finely chopped
  • ½ cup baked beans (or 130g can)
  • 6 leaves English spinach or rocket, washed and chopped
  • 4 slices multigrain or high fibre bread
  • Olive or canola oil spray
 
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Daniel E.

daniel@psychlinks.ca
Administrator
My mother used the Instant Pot for the first time. She cooked pork with cabbage with 10 minutes of high pressure. The pork was very tender and the cabbage was good too (not mushy). I will do something similar for my dogs (and give small amounts to the cats).
 

Daniel E.

daniel@psychlinks.ca
Administrator

Greek Chicken & Rice​


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Once butter is melted add in onion, garlic, paprika, mint, salt, pepper, and tomato paste. Sauté for about ten minutes. Remove from heat and put aside.

onions-sauteed-in-saucepan-400x400.jpg

 
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Daniel E.

daniel@psychlinks.ca
Administrator

Stone-ground cornmeal is a good source of nutrients, including fiber, vitamin C and potassium.

To make this plant based, use egg and milk substitutes.

Ingredients​

  1. 1 cup all-purpose flour
  2. 1/4 cup sugar
  3. 2 teaspoons baking powder
  4. 1 cup fat-free milk
  5. 4 tablespoons (or 1/4 cup) vegetable oil
  6. 1/2 cup egg substitute
  7. 1 1/4 cups stone-ground cornmeal
  8. 1 cup fresh or cream-style corn
  9. 1/2 green bell pepper, chopped

Directions​

  1. Heat the oven to 400 F. Line a muffin pan with paper or foil liners.
  2. In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.
  3. In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.
  4. Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.
 

David Baxter PhD

Late Founder
I don't like sweet potatoes but I imagine the recipe would work with a substitute:

  1. Garnet Potatoes.
  2. Pumpkin.
  3. Butternut Squash.
  4. Acorn Squash.
  5. White Potatoes.
I would probably try pumpkin first. I'm not a big fan of squash either but another option might be zucchini.
 

Daniel E.

daniel@psychlinks.ca
Administrator

Steel cut oats are mixed together with Greek yogurt, applesauce, cinnamon and apples to create a delicious oatmeal cup.



1662645108670.jpg
 

Daniel E.

daniel@psychlinks.ca
Administrator
Screen Shot 2022-09-09 at 8.51.26 AM.jpg

Ramen noodle broccoli salad​

Ingredients​

  • 3 packages (about 3 ounces each) uncooked ramen noodles (any flavor, since you'll just need the plain noodles for this recipe)
  • 1 pound broccoli florets (about 3 cups)
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups Swanson® Chicken Broth or Natural Goodness® Chicken Broth or Organic Free-Range Chicken Broth
  • 1/4 cup soy sauce
  • 2 tablespoons sriracha hot chili sauce
  • 1 tablespoon sugar
  • 1 small red bell pepper or yellow or green bell pepper, chopped (about 1/2 cup)
  • 1 large onion, chopped
  • 1 tablespoon minced garlic

Directions​

  1. Fill a 6-quart saucepot with water & heat over medium-high heat to a boil. Add the noodles (reserve the seasoning packets for another use) & broccoli & cook for 3 minutes or until the noodles & broccoli are tender. Drain the noodles & broccoli well in a colander.
  2. Beat the peanut butter, broth, soy sauce, sriracha sauce & sugar in a large bowl with a fork or whisk. Add the noodles, broccoli, pepper, onion & garlic & toss to coat. Cover & refrigerate for 2 hours, stirring occasionally.
Source: Walmart - PrepLess meals
 

Daniel E.

daniel@psychlinks.ca
Administrator
Delish.com has a cornucopia of salmon recipes:





 
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Daniel E.

daniel@psychlinks.ca
Administrator
Lately, I have been going back to my 1980s childhood for healthy snack ideas, like:
  • Celery stuffed with (whipped) cream cheese and green olives
  • Deviled eggs
  • Tomatoes stuffed with cottage cheese
  • Shrimp cocktail
  • Jello with fruit (or just fruit salad)
 
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Daniel E.

daniel@psychlinks.ca
Administrator

 
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