2b mindset

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert! It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!

Healthy Instant Pot Strawberry Rhubarb Crisp (Stovetop Option)

rhubarb,

strawberries, diced

T honey

tsp coconut oil, melted

Gluten Free Rolled Oats

Superfine Almond Flour

cinnamon

tsp salt

In a medium bowl, toss rhubarb and berries with 1 1/2 tablespoons maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish that can fit in your Instant Pot (be sure they are oven safe, as well)

For the crisp topping, whisk honey/maple syrup with the melted coconut oil. Mix oats, almond flour, cinnamon and salt together, then stir in the remaining maple syrup/honey and coconut oil. Place crisp topping over strawberry/rhubarb mixture.

Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins or baking dish on top of trivet. It&#8217;s ok to stack ramekins like I did if you need to.

Set IP for 4 minutes on manual/pressure cook. After cook time, do a quick release.

In the meantime, preheat oven to broil. When it&#8217;s safe to remove ramekins from the Instant Pot, arrange them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown.

Let the Crisp sit and cook for around ten minutes before eating.

**To cook in the oven &#8211; bake on 350 for about 40 minutes or until the fruit is bubbly and the topping is golden brown.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1530371401/unfyqurao0hgwkgmxn5x.mp4

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert!  It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!  

Healthy Instant Pot Strawberry Rhubarb Crips

An easy tutorial on how to prepare Overnight Oats in bulk with fun, customizable toppings for healthy breakfasts all week long.

How to Make Overnight Oats

gluten-free rolled oats

vanilla almond milk

maple syrup

Combine and mix all ingredients in a small mason jar, including toppings.  Place in the fridge overnight.  You can also add your toppings in the morning if you want!

great recipe! I added a banana and 1 tsp of chocolate chips. it was yummy and filing. thanks!

Hey, I love overnight oats, it's my favorite breakfast. Thanks for all the ideas for variations. I just wanted to let you know that I've included this in my roundup of my favorite healthy breakfast recipes. 
This is the link if you want to have a look: https://www.happierwithtea.com/easy-healthy-breakfast-recipes/
Thanks for sharing your recipe!

This healthy buffalo cauliflower mac and cheese is made with cauliflower and chicken, and it&#039;s a healthy weeknight meal! This spicy cauliflower mac and cheese with chicken can be made in the Instant Pot, slow cooker, or stove top. 

Buffalo Cauliflower Mac And Cheese Recipe

olive oil

lb chicken breast

garlic powder

onion powder

tsp black pepper

tsp dill (dried)

tsp parsley (dried)

cauliflower

hot sauce (Frank's ORIGINAL, not Buffalo)

cottage cheese

Greek yogurt (plain, 2%)

cheddar cheese (shredded)

tbsp brown rice flour (or whole wheat flour)

Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil, 1 lb chicken breast

Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley

Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower, 3/4 cup hot sauce

Cook the chicken and cauliflower on high pressure using the manual setting for 1 minute. Let the pressure release naturally for 3-5 minutes before manually releasing it. *See recipe tips section if you&#39;re nervous about overcooking the cauliflower.

In a high speed blender, mix together the cottage cheese and Greek yogurt to create a creamy sauce. I know it&#39;s difficult for some to trust the Greek yogurt/cottage cheese blend–trust me. The blending will remove the chunks from the cottage cheese and take that tangy taste out of the yogurt. 3/4 cup cottage cheese, 3/4 cup Greek yogurt

Blend the sauce until smooth, then pour the sauce over the chicken and cauliflower. Add the cheese and brown rice flour. Carefully fold the sauce and cheese in so that the cauliflower holds its shape. 1 cup cheddar cheese, 2 tbsp brown rice flour

Garnish and serve while still warm, or pack up for lunch throughout the week.

Note: For this buffalo cauliflower mac and cheese to work you must cut the chicken into small bite sized pieces and brown the chicken. If you skip this step the chicken will not have enough time to cook. Plus, it keeps the chicken from cooking in a solid lump.

Instant Pot Instructions

Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned. 1 tsp olive oil, 1 lb chicken breast

Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley, 3/4 cup hot sauce , 1 head cauliflower

Allow the cauliflower and chicken to cook for 5-10 minutes, stirring occasionally until the cauliflower is tender.

Blend together the cottage cheese and Greek yogurt to make a cream sauce. Remove the cauliflower and chicken from the heat when it&#39;s cooked. 3/4 cup cottage cheese, 3/4 cup Greek yogurt

Stir the sauce, cheddar cheese, and brown rice flour into the skillet until the cheese melts. Garnish and serve. 1 cup cheddar cheese, 2 tbsp brown rice flour

Stove Top Instructions

* Do not cube the chicken before cooking in the slow cooker.

Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker. 1 lb chicken breast , 1 head cauliflower, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp dill, 1/2 tsp parsley, 3/4 cup hot sauce

Cover and let cook for 2 1/2 to 4 hours on low heat or until the chicken is done.

Remove the chicken, chop it into cubes, then add it back into the slow cooker.

Blend together the cottage cheese and Greek yogurt to make a cream sauce. Add the cream sauce, cheddar cheese, and brown rice flour to the chicken and cauliflower and mix until the cheese is melted. Garnish and serve. 3/4 cup cottage cheese, 3/4 cup Greek yogurt

Slow Cooker Instructions

TOTALLY LOVE THIS!!!  I love that there are directions for different cooking devices.  I had planned to use the trusty slow cooker but forgot to get it going when I left in the morning.  After a slight panic, I realized I have an uber large pressure cooker that I haven't really used.   You are making me a believer in pressure cookers - this was SOOO easy to make.  I didn't cut the chicken into bite sized pcs because my chicken was still in the freezer, nice solid breasts.  I also didn't have cauliflower heads (yes it was a bad day) but had plenty of frozen riced cauliflower.  So, I plopped the frozen chicken in, did the spices as listed and then put m riced cauliflower on top with Frank's Red Hot.  Instead of cooking for 1 minute on high, I did it for 10 minutes on high pressure.  I let it release naturally and then took the forks to the to shred it.  After adding the rest of the ingredients, I realized why I DON'T want to use frozen cauliflower.  You want it to be fresh &amp; crisp!  We ended up spooning it on top of raw broccoli slaw which was perfect for a 2B dinner.  If I had made it the right way, I'm positive it would have been phenomenal - next time I will back off on the hot sauce because of my youngest (but as a South Indian quite fond of the spiciest of spicy, it was a pleasant level for the rest of us!)

Great recipe overall!  Definitely has a kick. Adjust the hot sauce if you are sensitive to heat.

Delicious and also super easy!!! Definitely going into my weekly rotation!! I got lazy and left a lot of my cauli pretty bigger and they held up great.

Amazing!!  Really spicy, which my kids were not huge fans, but my hubby and I loved it!!

Hey there -- yummy, but my cauliflower (fresh) turned to mush (using IP). I ended up adding pasta (thank goodness I had a Y available).  Next time I might try it on the stove top instead.

How do you keep the cauliflower from dissolving? The flavor is great, but mine is a bit of a mushy mess. I made it in the Instapot &amp; wondering if I should have quick released...

https://mediavine-res.cloudinary.com/video/upload/t_original/v1528314496/mhs2pstk32tqbi1qlu5q.mp4

This healthy buffalo chicken mac and cheese is made with cauliflower, and I've included information for multiple diets! 

Instant Pot, slow cooker, and stove top directions included.

Buffalo Cauliflower Mac And Cheese

Skip the canned soup and make this Homemade Cream of Chicken Soup with simple, wholesome ingredients. This easy, healthy recipe is perfect for adding rich, creamy flavor to casseroles, soups, and sauces—without preservatives or processed ingredients.

Homemade Cream of Chicken Soup

chicken breast

chicken broth (low sodium)

flour (or any substitute you like)

tbsp balsamic vinegar

almond milk (unsweetened, unflavored)

In a large pot, sauté the shredded chicken with olive oil over medium heat until tender, then add in the balsamic vinegar and flour (or flour substitute). Add it slowly and stir often to keep it from clumping. 1 ½ cups chicken breast 2 tsp olive oil ¼ cup flour 1 tbsp balsamic vinegar

Pour the chicken broth and almond milk into the pot and stir everything together. 3 cups chicken broth 2 cups almond milk

Allow the liquids to come to a rolling boil (also called a simmer or low boil.)

Turn down the heat and allow the soup to simmer and thicken for 8-10 minutes.

Stovetop:

Press the Sauté button and add the chicken and olive oil to your pot. Cook for 2-3 minutes, stirring often.

Add in the balsamic vinegar and slowly add flour, stirring while you add it.

Pour the chicken broth into the pot.

Cook on high pressure for 3 minutes.

Once the pot is finished cooking, quick release the pressure and remove the lid. Allow to cool for 5 minutes and slowly add the almond milk to the pot.

If needed, press the Sauté button again and allow to thicken for a few minutes.

Instant Pot:

I am a huge fan of cream of chicken soup. 
Here in Chicago we call it "Sunday soup" as all the local restaurants serve it on Sunday with rice.
I used to buy it by the quart on Sundays, now I can make batches of it myself.
I recommend squeezing a little lemon into it as you eat it, that really helps bring out the fresh flavors.
Thank you for this great recipe!

Loved that I could use almond milk in this! The flavor is so good!

I love that this is made with real ingredients. Thanks for sharing this healthy alternative!

https://content.jwplatform.com/videos/o0oDtwiQ.mp4

My Crazy Good  Life is your source for healthy and easy recipes for meal prep, quick dinners, and minimally processed ingredients. Weight Watchers and 21 Day Fix information is given for every recipe!

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Healthy Instant Pot Strawberry Rhub...

How to Make Overnight Oats

Buffalo Cauliflower Mac And Cheese ...

Homemade Cream of Chicken Soup

Top 4 2b mindset recipes from across the web

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Healthy Instant Pot Strawberry Rhub...

How to Make Overnight Oats

Buffalo Cauliflower Mac And Cheese ...

Homemade Cream of Chicken Soup

The most viewed 2b mindset recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine