Instant Pot Chili Beans

 

6 cups dry pinto beans, rinsed in warm water

1 med onion, diced

1 tsp garlic powder

    Place in an 8-quart Instant Pot on HIGH for 30 MIN

    In a separate large 12-quart pot

1/4 cup olive oil

1 lb ground beef, or 2-6 Tbsp hamburger grease, both are optional

1 additional med-large onion, diced

4-8 cloves garlic, minced

Two 15 oz cans petite diced tomatoes

One 15 oz can of tomato sauce

One 4 oz can diced green chilis

2 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp onion powder

1/2 tsp garlic powder

Nuts-About Granola

 Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped, fill the #10 can (pecans, walnuts, sliced almonds, pumpkin seeds, coconut flakes, ground flax )

2 c.  coconut oil

4  c.  honey, more to taste

4  c.  almond butter or nut butter of choice

2-3  tsp salt

2 tsp mapleine extract

Grease 1 stainless steel industrial 4 inch-deep pan. 

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the greased sheet pan. 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Cinnamon Raisin Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 30 minutes

Total Time: 30 minutes

 

Servings: 48 protein balls

 

Author: Lindsey Scarber

Ingredients

• 2 & 1/2 c. almond butter
• 1/2 cup honey
• 1/2 c. coconut oil

• 1 c. Pecans, blended
• 1 c. Flax seed, blended
• 1/2 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 3/4 c. Coconut flour
• 1/3 c. cinnamon powder (more to taste)
• 1 tsp ginger powder
• 1/2 tsp cloves powder
• 1 tsp. fine sea salt
• 1/2 c. Almond slices, finely chopped
• 1 c. Raisins, chopped
• 1 c. shredded unsweetened coconut flakes, blended, for top-coating

Instructions

• Melt the peanut butter, honey, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place pecans, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended pecans, flax, hemp, chia seeds with coconut flour, chopped almonds, raisins and salt.
• Add the warm almond butter honey mixture to the nuts and seeds mixture.   Mix until nuts and seeds mixture is fully incorporated.
• Mixture should be the consistency of thick cookie dough. Taste test.

• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl.
• Using about 2 Tbsp. of the mixture, roll into individual balls and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.

Chocolate Peanut Butter Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 25 minutes

Total Time: 25 minutes

 

Servings: 48 balls

 

Author: Missylvia Scarber

Ingredients

• 2 - 1/2 c. Skippy Natural peanut butter
• 1 cup honey
• 6 Tbsp cacao powder
• 1/2 c. coconut oil

• 1 c. Rolled oats, blended
• 1 c. Flax seed, blended
• 1 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 1 c. Coconut flour
• 1/2 tsp. fine sea salt, more to taste
• 1/2 c. peanuts, finely chopped
• 1/2 -1 c. mini chocolate chips
• 1 c. shredded unsweetened coconut flakes, blended for top-coat

Instructions

• Melt the peanut butter, honey, cacao powder, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place oats, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended oats, flax, hemp, chia seeds with coconut flour, peanuts and salt.
• Add the warm peanut butter honey mixture to the oat mixture.   Mix until oat mixture is fully incorporated.
• Add mini chocolate chips. Stir.
• Mixture should be the consistency of thick cookie dough. Taste test

• Using about 2 Tbsp. of the mixture, roll into individual balls.
• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.