Who doesn’t love cheesecake? This cheesecake is so easy to make and turns out great in the instant pot.

Ingredients:
6 eggs
2, 8 oz packets of cream cheese
1 can of sweetened condensed milk
1 teaspoon of vanilla
20-30 Cookies crumbled
2 tablespoons of butter
2 tablespoons of coconut palm sugar
1 cup of melted chocolate chips for topping
Icing sugar sprinkled for topping

1) Add Oreo cookies to food processor and crush.
2) Add melted butter and sugar and blend well

3) Line 7-8 inch springform pan with parchment paper.
4) Add your Oreo-butter mixture to pan and press down and pat well to form crust. Put in the fridge while you continue with the recipe.

5) Add eggs, cream cheese, vanilla, condensed milk to food processor and blend well.

6) Pour mixture on crust.
7) Add 2 cups of water to Instant Pot and use a riser or shelf where the pan can sit above the water.

8) Make a foil sling around your pan so you can lift it out when done easily.
9) Cover the pan with foil and close the instant pot lid.

10) Set on high pressure, with sealed valve for 30 minutes. Natural pressure release for 15 minutes and then quick release.
11) Once done, let it sit out until cool and then put in the fridge overnight or for a few hours.
12) Melt chocolate chips and spread over chilled cake. Work fast because the chocolate will solidify quickly.
13) Decorate with cacao powder and icing sugar.

14) Keep refrigerated until ready to serve.
Serves approx 14 thin slices: Calories per serving: 384, Fat: 24.9g, Carbs: 33.7 g, Fiber: 2 g, Protein: 8.7 g, Sugars: 23.3 g, Sodium: 118.7 mg

This is such an easy to make recipe and the result is so delicious! Quick, easy and yummy with full flavour.

Ingredients:
8 skinless boneless chicken thighs ( washed and sliced) or 1 pound of thin steak or thinly sliced beef roast (washed and sliced)
2 red or white onions (chopped)
1 tablespoon of garlic
1tsp of sumac
1 tsp of paprika
1 tsp of salt
1 tsp of black pepper
1 tsp of Italian seasoning
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1 tablespoon of olive olive
1/8 cup of chicken stock


Garnish with: mint/parsley/cilantro


Ingredients for tomato salad/topping

12-15 cherry tomatoes (chopped) and 1/2 tsp of Italian seasoning
1/2 tsp of black pepper
1/4 tsp of salt
1 tsp of lemon juice
1 tsp of olive oil
Crumbled feta

1) Plug in pot and press sauté.

2) Put olive oil.

3) Add onions and garlic and sauté until golden brown.

4) Once onions are done, add chicken pieces and stir well.

5) Add all the spices, vinegar, lemon juice and chicken stock and mix well.

6) Close lid, seal and put on high pressure for 8 mins.

7) While Chicken is cooking, make the tomato salad.

8) Take cherry tomatoes and cut in thirds. Add Italian seasoning, salt, pepper, olive oil and lemon juice.

9) Set aside and add on top of chicken when assembling your gyro.

10) Once 8 mins is done, quick release and open pot.

11) Mix yogurt, diced cucumber, garlic, lemon juice, salt, pepper and olive oil in a bowl to make tzatiki.

12) Assemble gyro, but cutting pita in half and opening it up to form a pocket. Spread tzatiki and add chicken/beef and then the tomato salad. Garnish with mint/cilantro/parsley and crumbled feta cheese.

Optional Add: Fresh, sliced, green chillies

Makes approx 8 - 10 gyros:
Calories per gyros using chicken without tzatiki and tomato topping and without wrap: 47, Fat: 2.8g, Carbs: 3.1g, Fiber: 0.6g, Protein: 2.9g, Sugars: 1.7g, Sodium: 217mg

Balady whole wheat Pita: Calories per 1 pita: 120, Fat: 0.5g, Carbs: 27g, Fiber: 4g, Protein: 5g, Sugars: 1g, Sodium: 210 mg

Tomato salad: Calories per gyro: 14, Fat: 0.5g, Carbs: 1.5g, Fiber: 0.1g, Protein: 1g, Sugars: 1.1g, Sodium: 106mg

This is such a tasty, easy dish to make that is vegan. Making it in the Instant Pot makes it even easier.

Ingredients:

2 packs (350 g each) of chopped organic tofu (extra firm)
1 chopped onion
1 chopped tomato
8-10 chopped mushrooms
5-6 chopped mini bell peppers
1/2 cup of chopped cilantro
1 tsp of salt
2 tsp of chilli powder
1 tsp of cumin powder
1/2 tsp of turmeric powder
1 tablespoon of olive oil
2 tsp of chopped garlic

1) Put on sauté mode, add oil.
2) Add chopped onion and sauté until golden brown.

3) Add chopped garlic.

4) Add chopped mushrooms, chopped mini bell peppers and sauté for a couple of minutes.

5) Add salt, chilli powder, cumin powder and turmeric powder and sauté for a couple of minutes.

6) Add tofu and mix well.

6) Close pot and seal. Put on manual, high pressure for 4 minutes. Once 4 minutes are done, the quick pressure release.

7) Add cilantro once done and serve.

Makes 6-8 servings
Calories per serving: 163, Fat: 8.9 g, Carbs: 4.5 g, Fiber: 0.5 g, Protein: 15.1 g, Sugar: 0.8 g, Sodium: 329 mg

This salad is so easy to put together and delicious. The noodles add a bit of crunch and texture to the salad. Pairs well with any Asian dish.

Ingredients:
1 packet of chopped cabbage mix (16 oz.)
1 packet of brown rice ramen noodles (3 oz.)
1 avocado chopped and diced
1 mango chopped and diced
1/2 cup of green onions, chopped
1/2 cup of thinly sliced almonds (optional)
1-2 teaspoons of roasted black sesame seed for garnish

Ingredients for dressing:
1/2 cup of avocado oil
1/4 cup of honey
1/4 cup rice vinegar
2 teaspoons of low sodium soy sauce or coconut aminos
1/4 teaspoon of toasted sesame oil
Pinch of salt and pepper

1) Add chopped, washed coleslaw mix to salad bowl.
2) Add chopped green onion, avocado, mango, almonds and mix well.
3) Break ramen noodles in small chunks and soak brown rice ramen noodles in hot water for a few minutes until they soften.
4) While noodles are soaking, mix ingredients for dressing in a separate bowl.
5) Drain noodles and pat dry with paper towel and add to salad.
6) Pour dressing and mix well half an hour before serving.
7) Garnish with roasted black sesame seeds.

Makes approximately 8-10 servings
Calories per serving: 228, Fat: 16.2 g, Carbs: 19.8 g, Fiber: 2.4 g, Protein: 2.5 g, Sugars: 13 g, Sodium: 63.6 g

My son went to camp this week and loved having bannock at camp. He asked if we could make it when he came home. We made it and everyone loved it. This is a great recipe to make with the kids helping.

Ingredients:
3 cups of organic flour
2 tablespoons of baking powder
1 teaspoon of salt
1/4 cup of melted unsalted butter
1.5 cups of water
Oil for shallow frying

Toppings/fillings:
Raisins
Shredded coconut
Chocolate chips
Pumpkin seeds
Dried cranberries
Silvered almonds
Green onions
Shredded cheese

1) Mix flour, salt, baking powder in mixing bowl.

2) Add melted butter and water in middle.

3) Mix well and roll into a dough.

4) Sprinkle flour as you go and knead well.

5) Add topping and roll to incorporate inside.

6) Flatten with your hands into the thickness you prefer.

7) Place in a frying pan with a bit of olive oil or coconut oil and shallow fry until golden brown.

Makes approx 8 bannocks.
Calories without toppings/fillings: 204, Fat: 6.2g, Carbs: 32.2g, Fiber: 0g, Sugar: 0g, Protein: 6g, Sodium: 334 mg

Mango is one of my favourite fruits so anything with mango instantly appeals to me. This salsa is a staple in my household. It goes well with so many things but I especially like to serve it with masala fish. The combination of sweet from mango and spicy flavours of the masala go so well together.

Ingredients:
2 mangoes, washed, peeled and chopped into cubes
1 lime or 1 tablespoon of lime juice
1/2 red onion, washed and chopped
1/2 red bell pepper, washed and chopped
1-2 jalapeño peppers, washed and chopped
1/4 cup of chopped cilantro leaves
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of mango powder
1/2 teaspoon of cumin powder
1/2 teaspoon of black pepper
1/2 teaspoon of red chilli powder (optional)

1) Put chopped mango with in mixing or serving dish and add chopped ingredients (jalapeño, onion, bell pepper and cilantro.

2) Add lime juice and spices ( salt, pepper, mango powder, cumin powder, chilli powder).

3) Mix well and serve with guacamole and tortilla chips, tacos, burgers, biryani or masala fish.

Makes approx 8-10 servings
Calories per serving: 35, Fat: 0.1g, Carbs: 9 g, Fiber: 1.3g, Protein, 0.5g, Sugars: 6.8g, Sodium: 144.2mg

These are so yummy and you can make them so easily at home. The best part is that there are no added chemicals and preservatives.

Ingredients;
1 cup of crispy brown rice cereal (you can use a corn based one as well)
1/2 cup of gluten free oats
1/2 cup of dried, unsweetened shredded coconut
1/4 cup of almond, peanut or any nut butter
3/8 cup of maple syrup or honey
1 scoop of perfect fit protein powder (optional)
1 teaspoon of cacao powder

1) Combine all dry ingredients in a mixing bowl and mix well.

2) Add wet ingredients and mix well.

3) Using a spatula, lay flat in a Pyrex clear casserole dish. Pat flat.

4) Put in fridge to cool and solidify.

5) Cut into pieces once cooled and hardened.

6) Makes approx 20 pieces
Calories per piece: 70, Fat: 3.8 g, Carbs: 7.8 g, Fiber: 1.3 g, Protein: 2 g, Sugars: 4.1 g, Sodium: 17.2 mg,

This dish is a mainstay East African dish that is traditionally grilled on a charcoal grill (Jiko in Swahili). The marinade brings out the flavours of the meat and served hot of the grill is delicious. It's perfect for barbecue season.

Ingredients:
1.5 kg of angus beef, washed and cubed
2 kiwis (used as tenderizer)
3 tablespoons of lemon juice
1 tablespoon of extra virgin olive oil
2 tablespoons of chopped garlic
1 tablespoon of chopped ginger
4 tsp of paprika
3-5 tsp of green chillies or red chilli powder
2 tsp of cumin powder
2 tsp of coriander powder
2 tsp of Turmeric powder
1 tsp of salt

1) Remove skin from kiwis and put pulp in a food processor or blender.
2) Add all the spices with chopped garlic, ginger, lemon juice and oil.

3) Blend well in food processor/blender.

4) Add blended mixture to cubed beef and mix well.

5) Marinate for at least an hour or overnight is better.

6) Put cubed pieces on skewers and add to grill.

7) Add to grill and cook until all sides are medium to well done.

Makes 77 pieces of mushkaki approx.
Calories per piece: 30, Fat: 1.1g, Carbs: 0.5g, Fiber: 0.1g, Protein: 4.2g, Sugar: 0g, Sodium: 46.8g

This is such a great, simple recipe for grilled vegetables. Make this Marinade earlier and store in the fridge in an air tight container. When you are ready to grill, brush on all veggies liberally and grill. It really goes well with all veggies: eggplant, zucchini, mushrooms, sweet bell peppers, cauliflower, Brussel Sprouts, potatoes...

Ingredients:
2 tablespoons of extra virgin olive oil
1-2 tablespoons of organic sriracha
1 tablespoon of fresh garlic or garlic powder
1 tablespoon of honey or maple syrup
Salt and pepper to taste

1) Mix all ingredients in a mixing bowl. Store in the fridge in an air tight container until you are ready to grill.
2) Wash and chop your veggies.
3) Apply liberally to veggies (all sides) before grilling.

Makes approx a 1/4 cup. Calories per 1/4 cup of Marinade: 319, Fat: 28.1g, Carbs: 20.8g, Fiber: 0.3g, Protein: 0.7g, Sugars: 17.3g, Sodium: 493.3mg

i was talking to a friend about the Starbucks new drink, the unicorn frappicino. She mentioned that it has 76 grams of sugar with tons of chemicals and other crap. Yet the colours and concept looked really appealing. My 10 year old wanted to try it and then when I explained that we could probably try making a healthier version at home, he agreed to hold out for the healthy version at home. The healthier version turned out great but tastes more like a smoothy than a frappicino since we added fruit. A really yummy smoothie!

Ingredients:
1/2 cup of frozen banana
1/4 cup of frozen blueberries
1/4 cup of frozen strawberries
1/4 cup of frozen mango
3/4 to 1 cup of unsweetened coconut milk
3/4 cup of low fat Greek yogurt
1.5 teaspoons of coconut palm sugar (divided throughout the recipe)
1 teaspoon of let's do organic sprinklez
3 drops of blue, India tree natures colours
3 drops of red, India tree natures colours

1) Add 1/4 cup of frozen blueberries to 1/4 cup of low fat Greek yogurt and 1/4 tsp of coconut palm sugar and blend. You may need to add a drop or two of coconut milk to get it smooth but not runny.

2) Blend until smooth.

3) Add a bit of blue vegetable colouring and mix well.

4) Use a spoon to drop some inside the side of a clear glass and rotate the glass to make a swirl pattern or use a squirt bottle to create a swirl in the glass.

5) Place glass in the fridge while you make the rest.

6) Add quarter cup of frozen strawberries, quarter cup of frozen mangoes and 1/2 cup of frozen bananas with 3/4 cup of unsweetened coconut milk and 1 teaspoon of coconut palm sugar and blend well.

7) Add red vegetable food colour and mix well.

8) In a small cup take 1/2 cup of low fat Greek yogurt and 1/4 tsp of coconut palm sugar and whisk well. You can also use fresh whipped cream instead of yogurt or some frozen banana and a bit of cream blended well.

9) Take glass out of fridge and add Smoothie to 3/4 top. Add yogurt/whipped cream/ banana mixture to top and add sprinkles.

Enjoy!

Makes 2 glasses
Calories per glass: 181, Fat: 1.9 g, Carbs: 31.2 g, Fiber: 3.1 g, Sugar: 23.6 g, Protein: 10.7 g, Sodium: 58.6 mg