Hummus- Instant Pot

For those of you who know me, you know that I am a hummus connoisseur. 

Boy, do I love hummus. (Understatement of the year)

So when I found out I could make my own hummus at home, quickly, easily, and way more cost efficiently, I couldn’t wait. 

What you’ll need:

  • 1 pound dried garbonzo beans, rinsed
  • 12 cups water
  • Instant Pot
  • Food processor
  • 1/2 cup warm bean cooking liquid
  • 1/4 cup tahini 
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 cup extra virgin olive oil

What you’ll do: 

Rinse beans and discard any stones. Place in Instant Pot along with 12 cups of water. Close lid, make sure steam vent is sealed and set to Manual for 35 minutes.When done, allow Instant Pot to naturally release. 

After steam is released drain beans and reserve 1/2 cup of warm bean cooking liquid. Place the remaining ingredients except olive oil into food processor. Set to mix and add olive oil a teaspoon at a time. Blend until creamy and smooth. If you’re feeling fancy, you can add your own flavor to your hummus. I love to add hot pepper flakes and Chipotle Chili Powder. Serve warm. Store rest in airtight container and refrigerate. 

Enjoy! 

Hardboiled Eggs- Instant Pot

So, not going to lie. When I first heard that people were making hardboiled eggs in their Instant Pot, I thought, ‘Wow, they must be lazy.’ 

(And then I thought, ‘Sounds like my kind of people.’) 

But I quickly realized, ‘they’ were onto something. 

Hardboiled eggs are a staple in my house. I eat them all the time as a quick boost of protein or a fast breakfast on the go. 

But the one thing that sucks about hardboiled eggs is finding the right amount of time to cook them and crossing your fingers that they’ll be easy to peel. 

Now I want you to listen to me. Do yourself a favor and use your Instant Pot to make your hardboiled eggs. Follow this recipe exactly. Because it is perfect. And then you can thank me later by sharing this post with your friends. 

This is the 5-5-5 method. 

And believe me when I tell you that I have tried a dozen of different recipes and times. This is the one that will guarantee you the perfect hardboiled egg.

What you’ll need: 

  • Eggs (I do 8-9 at a time)
  • 1 Cup of Water
  • Instant Pot 

What you’ll do:

You’re going to start by placing the rack that comes with the Instant Pot into the bottom of the pot. Add 1 cup of water. Place eggs on top of rack. Close the lid. Make sure steam valve is closed. Set on Manual for 5 minutes. And then you wait. 

When timer goes off, turn off Instant Pot. Set a kitchen timer for 5 minutes and let the Instant Pot naturally release. 
And then you wait some more. 

When timer goes off, turn steam valve to open (Be careful and don’t burn yourself). Once steam is released, open lid. And place eggs into a bowl of ice water immediately. This stops the cooking process and that means no green ring around the yolk. 

Let sit for about 15-20 minutes and then get ready to enjoy the best egg ever. 

Homemade Larabars

I’m kind of laughing at myself for even sharing this ‘recipe’ because it is probably the easiest thing I’ve ever made, well, besides hardboiled eggs in my Instant Pot and I’ll be sure to share that later.

What you’ll need: 

  • 50 pitted dates
  • 2 cups cashews

See what I mean? Super easy.

So you’re gonna take the dates and put them in your food processor. I love my Hamilton Beach 14-Cup Food Processor.

Then you’re just going to turn on and chop the dates up. 

Next you’re going to add the cashews. And keep chopping and mixing. 

When everything is mixed you’re going to dump it onto some parchment paper. Mold into a large ball. And grab a rolling pin to flatten. 

I flatten mine to about 1/4 inch thick. I cut the sides off and then cut into bars. 

I repeat this process until I’ve used everything. 

Place in fridge or freezer. 

And you’re all set! 

Beef and Sweet Potato Chili- Whole30

So, you guys, I have to tell you I first made this chili to impress my new boyfriend. 

For those of you who know me, you know the kitchen isn’t my most favorite place to be, but I didn’t want him to know that just yet, and so I found this recipe and I went for it. 

Turns out, it’s one of his favorites. And I don’t think he’s just saying that. 

What you’ll need:

  • 1 tbsp olive oil
  • 1lb lean ground beef
  • 2 cups chopped onion
  • 1 medium Serrano chile, seeded and finely chopped
  • 3 cloves garlic minced
  • 1 can (28 oz) Whole30-compliant fire-roasted diced tomatoes, undrained
  • 2 1/2 cup Beef Bone Broth or Whole30-compliant beef broth
  • 3 large sweet potatoes, peeled and cut into 3/4 inch chunks 
  • 1 cup chopped red bell pepper
  • 2 tbsp chili powder
  • 2 tbsp ground chipotle chile pepper
  • 1/2 tsp salt

Heat the olive oil in a large pot over medium-high heat. Add ground beef, onion, Serrano chili, and garlic. Stir frequently and break up meat with a wooden spoon. Cook for about 5 minutes or until meat is brown. 

Next stir in the tomatoes with their juices, broth, sweet potato, peppers, chili powder, chipotle and salt. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until sweet potato is tender. This takes about 30 minutes. 

And that’s it. Super easy. And super tasty. Let me know what you think. 

 

Classic Pork Meatballs- Whole30

Oh. My. Gah. 

I have seriously died and gone to heaven. These meatballs are amazing. And the best part? Even my kids love them! 

What you need:

  • 4lbs ground pork
  • 2/3 cup minced fresh parsley
  • 4 cloves garlic, minced
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes 
  • 1/4 cup warm water
  • 2 tsp cream of tartar
  • 1 tsp baking soda

You’re gonna want to preheat the oven to 425*F. Go ahead and line to baking sheets with parchment paper or aluminum foil. 

In a large bowl, combine pork, parsley, garlic, salt, black pepper and red pepper flakes. In a small bowl mix the water, cream of tartar, and baking soda. Add water mixture to the meat mixture and mix to combine. I found it easiest just to use my hands. 

Next grab an ice cream scoop and scoop out meat. Shape into 1 inch balls. Place meatballs on the prepared baking sheets and bake for about 20-25 minutes. Be sure to rotate the pans front to back and top to bottom halfway through the baking time. Bake until brown. Let cool. 

Store in airtight containers or resealable plastic bags in the refrigerator for up to 3 days or freeze for up to 3 months. 

My Take on Mississippi Pot Roast

I can’t get over how good this was. I really don’t think there is a way to mess this up and these measurements are guesses. I wasn’t planning on sharing this recipe, but it’s just too good not to! 

What you’ll need:

  • Chuck Roast 1.5lbs
  • I packet of French Onion Soup (dry rub)
  • 1 jar hot peppers
  • 1 teaspoon salt
  • 1 teaspoon pepper
  •  1 large yellow onion cut into quarters
  • 8 carrots cut into thirds 
  • Small bag of red potatoes cut in half
  • 1 stalk of celery cut into thirds
  • 1/4 cup beef broth
  • Slow Cooker

What you’ll do:

  • Marinate roast overnight in French Onion Soup rub, a 1/4 cup of hot pepper juice, salt, and pepper. Make sure to get both sides of roast covered. 
  • Place single layer of celery, onion, and carrots in bottom of crockpot. 
  • Place roast on top. 
  • Add remaining celery, onion, and carrots on top.
  • Add potatoes
  • Add hot peppers and remaining juice
  • Add beef broth
  • Place lid on securely and cook on low for 10 hours. (Try not to open the lid during cooktime.) 

I sort of just dump everything inside and find a way to make it fit. 

If you’re not a fan of spicy, you can grab a mild pepper instead, I just happen to like things with a little kick. 

What are some of your favorite slow cooker recipes?! I would love to try some out! 

Gluten Free Blueberry-Fetti Short Cake

This is such a simple cake to make, but it’s so good. And there’s just something about it, but it doesn’t make me feel super guilty for eating it because it’s so light and, I mean, there’s blueberries. ;) 

What You’ll Need:

  • Gluten Free ‘Funfetti’ cake mix
  • 1 Cup Water
  • 1/3 Cup Oil
  • 3 Eggs
  • Large pack Blueberries
  • Coconut Sugar
  • Truwhip Whip Cream 

What You’ll Do:

  • Preheat oven to 350 degrees.
  • Follow cake mix instructions and bake accordingly. 
  • Rinse blueberries and add 1 Cup coconut sugar and allow bluerries to soak. 
  • Allow cakes to cool 1-2 hours.
  • Top bottom cake with truwhip and blueberries.
  • Coat top cake’s bottom with truwhip to ensure cakes stay together. 
  • ‘Ice’ top cake with truwhip and top with blueberries. 
  • Refrigerate and serve. 

The Best Pumpkin Pie Dump Cake Ever. 

Y’all. I don’t know what’s gotten into me, but I can’t stop baking. And it’s a good thing too, because I have been on a roll lately. My son actually told me yesterday, after trying this, that this was the best thing I’ve ever made. 

I’d have to say, I agree with him completely. 

What You’ll Need:

  • 3 large eggs
  • 1 cup coconut sugar
  • 1 cup coconut oil (melted)
  • 1 tsp ground cinnamon 
  • 1 can (12 oz) evaporated milk
  • 1 can (15 oz) pumpkin purée 
  • 1 box Spice Cake Mix

What You’ll do:

  • Preheat oven to 350 degrees. 
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, mix pumpkin purée, evaporated milk, eggs, coconut sugar and cinnamon until well-combined. It’s going to be very soupy. 
  • Pour into baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture. 
  • Take melted coconut oil and drizzle all over the top.
  • Bake for about 55-60 minutes. It may appear to still be soft in the middle, but it will continue to set up as it cools. 
  • Let cool for at least 30 minutes before slicing and serving.
  • Top with whip cream and serve. 
  • Enjoy with those you care most about. 


What’s your favorite pumpkin recipe to make? I’d love to try a few! Email me at lauren@laurenfalber.com

Sugar Cookie Peach Cobbler

Okay, y’all. I have a confession to make. I am addicted to this Sugar Cookie Peach Cobbler. 

Addicted.

It is so good. And it is so easy to make. I can whip it up in just a few minutes. 

What You’ll Need:

  • 1/4 cup coconut sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 large and 1 small can of peaches (drained)
  • 2 tablespoons coconut oil, melted
  • 1 package refrigerator sugar cookie dough, cut into 1/4-inch slices or precut sugar cookie dough

What To Do:

  • Preheat oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray.
  • In a large bowl, combine sugar, cornstarch, and cinnamon. Add peaches and coconut oil; mix well. 
  • Pour mixture into baking dish and top with cookie dough slices. 
  • Sprinkle top with cinnamon and sugar.
  • Bake 35-40 minutes, or until golden brown. Serve warm or chilled. 

See? I told you it was easy! 

Snack Time

I don’t know why I didn’t figure this out earlier. Seriously, how did I even exist without knowing just how yummy this was?! 

Now, it’s no secret that I am not a fan of the kitchen. I don’t know what it is about cooking, but I just don’t enjoy it at all. 

But I also don’t enjoy not eating. In fact, I’d say I like to eat pretty much everyday 😉. So I am always looking for healthy recipes that are super easy and require little to no effort. 

I have hit the jackpot. 

What I’m about to share with you is nothing new. In fact, you may be reading this getting all hyped up with anticipation only to realize that you’ve known this all along, but just humor me. 

Frozen bananas with peanut butter. 

There are no words as to just how good these are. None. Even the kids love them. 

And talk about easy! I mean, does it get any easier than cutting up a banana, throwing some peanut butter on a slice, putting a slice on top, and leaving them in the freezer for a few hours? 

No, it does not. 

(And if it does, please email me at Lauren@laurenfalber.com because I really need to know what’s easier! 😁) 

These are the perfect snack for after working out or after spending the afternoon at the pool. 

Or if you’re like me and suddenly at 9pm at night you find you desperately need something sweet or you are just going to die. 

Okay, maybe a slight exaggeration, but you get the point!

These are now a staple in our home. I try to keep the freezer stocked and ready to go. Although, it’s hard to keep up with the demand!

So what’s your favorite go-to snack?