-2 cups dairy free milk (I used 1 cup unsweet macadamia milk and 1 cup unsweet coconut vanilla)
-1 cup rolled oats
-2 Tbsp chia seeds
-1/4-1/2 cup monkfruit sugar (0 on glycemic index!)
- 1 mango, diced
-2 Tbsp walnuts
- 2 Tbsp coconut 🥥 (MCT’s!)
Bring 2 cups liquid to boil, then add 1 cup oats, chia seeds, & monkfruit sugar. Cover & simmer 15 minutes. Add in diced mango 🥭 and toppings! Enjoy!
1 (16 Oz) pkg Holy Cow beef or chicken breakfast sausage
1/2 cup flour (for gluten free use cassava flour)
2 cups Willa’s oat milk
2 cups unsweetened plain Pea or coconut milk
salt & pepper to taste
Serve with biscuits and fresh organic fruit
Heat pot over medium heat and add sausage. Once meat is cooked through, add flour and the 4 cups milk. Bring to a boil over med-low heat while whisking occasionally. (Be careful so it doesn’t burn). Gravy will thicken once it comes to a boil. Add salt and pepper to taste.
Instant Pot Sweet and Sour Red Cabbage
Vegan, Gluten Free, Dairy Free
[makes 8 servings]
Requires an Instant Pot Electric Pressure Cooker or similar appliance.
Ingredients
1 large head red cabbage
1 apple, thin sliced (optional)
2 tablespoons brown sugar
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 cup apple cider vinegar
3 tablespoons water
1/4 tsp nutmeg
Directions
Cut the red cabbage in quarters vertically. Slice off the center core from each quarter and thinly slice.
Place the cabbage and all other ingredients into the Instant Pot. Don't worry that it fills more of the pot than is recommended. The cabbage will shrink when cooked.
Make sure the top vent is closed. Hit the manual button and set for 3 minutes.
After the pot comes up to high pressure and cooks for 3 minutes, hit the off button and do a quick release of the pressure.
Carefully remove the lid, tilting it so that the steam escapes in the back. Stir the cabbage, adjust the salt and pepper if needed and serve.
Nutrition
Per Serving: 57 calories, 0.2 g total fat, 0 g saturated fat, 0 mg cholesterol, 64 mg omega-3 and 49 mg omega-6 fatty acids, 2 g protein, 14 g carbohydrates, 3 g dietary fiber, and 185 mg sodium.
