3. Spicy Peanut Soup With Sweet Potato and Kale
This creamy soup is the perfect comfort food, especially if you’re enjoying during the colder months. Not only is it delicious, but it’s packed full of nutritional value as well.
INGREDIENTS
2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
one 14-ounce can fire roasted tomatoes
one 14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped
INSTRUCTIONS
- Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
- Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
- Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
4. 10-Minute Chocolate Pudding Cake
When you’re trying to lose weight, you want to be able to still treat yourself to your favorite desserts from time to time. This Instant Pot chocolate cake recipe is perfect for chocolate lovers, and it’s even Whole30-friendly.
We sing praises to the instant pot any chance we get, and we’re especially excited about using it to “hack” desserts. These quick Whole30 chocolate pudding cakes are steamed under high pressure in the instant pot and ready in about 10 minutes total. They’re amazingly rich, but shockingly wholesome and healthy, with no gluten, dairy, or refined sugar. Get ready for a steaming hot, moist, cakey crumb and a gooey, pudding-like center.
MAKES 3 SERVINGS
INGREDIENTS
For the batter:
3/4 cup almond meal
1/3 cup full-fat coconut milk
1/4 cup raw cacao powder
1 egg
3 Tbsp coconut oil
3 Tbsp date syrup
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1/4 tsp sea salt
For the sauce:
3/4 cup hot water
2 Tbsp date syrup
1/4 cup raw cacao powder
HOW TO MAKE IT
- Make the batter: Grease three 4-inch ramekins. In a medium bowl, combine the almond meal, coconut milk, cacao powder, egg, coconut oil, date syrup, vanilla extract, vinegar, and salt. Mix until well combined. Divide the batter evenly among the ramekins.
- Make the sauce: In a small bowl, whisk together the hot water, date syrup, and cacao powder. Pour some sauce carefully over each ramekin.
- Place a steamer rack inside your instant pot. Pour in two cups of water, then place the ramekins carefully on the rack. Seal and lock the lid and set the instant pot to “manual, high pressure” setting for 8 minutes.
- Once the 8 minutes are up, do a quick release on the instant pot. Carefully remove the ramekins (they will be hot) and let cool slightly before serving.