Oat & Lentil Breakfast (or Lunch or Dinner) // HCLF Vegan // Oil Free
One Serving: 1/2 c. oats – I use the thick kind 1/4 c. red lentils 2 c. water (or 2.5 c. for a slightly soupier, but still thick and creamy …
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One Serving: 1/2 c. oats – I use the thick kind 1/4 c. red lentils 2 c. water (or 2.5 c. for a slightly soupier, but still thick and creamy …
Ingredients 16 oz. frozen okra ½ can beans ½ jar/can of tomato paste ¼ to ½ diced onion 4-5 cloves minced garlic 1 t. canned jalapenos (optional) 2 c. water …
1 lb potatoes (approximately), raw or cooked, chunked if raw 1 c. chopped onions 1 c. sliced mushrooms 1 c. corn (or peas or broccoli) 3.5 c. frozen greens …
… lentils, oats, greens, onions, and garlic powder into the Instant Pot. Set for manual, 26 minutes. Natural release. When the pressure drops (or anytime after), stir …
Ingredients (quantities can be adjusted to taste): 1 lb. cold/room temp baked potatoes 2-3 T. water 3 T. vinegar 1/4 c. thinly sliced onion 1/16 t. mustard powder …
2 medium bananas, sliced and frozen 1 5-oz. purple sweet potato, baked, cooled, flesh removed, frozen 1/4 c. blueberries (optional) 1 date, soaked in 1T water …
Try this 2-ingredient, outstanding, creamy soup that can be used as a pasta sauce, rice topping, potato topping, bread topping, etc. It is simple and delicious!
Recipe 3 Rome tomatoes (or 12 oz canned or boxed tomatoes) ½ c. water or broth 3 oz. pasta 1/2 c. onions 4-6 oz. frozen kale Seasoning (optional) 2 t.
Instant pot whole oat groats! (Sorry about calling them steel cut oats and beans and everything BUT whole oat groats in the video!) 3 cups of groats to 10 cups of …