Overcoming a host of health issues after adopting a plant-based diet, Sharme inspires others to follow a whole food, plant-based (WFPB) lifestyle!
Recipes and Sharme’s Bio & Contact Info below:
Click Here to arrange private Zoom cooking classes or coaching with this lifestyle.
Follow Amy:
Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
Instant Pot Potatoes Ingredients Yield: 5-6 servings
Instant Pot Potatoes Instructions
- Pour a cup of water in the inner pot of an Instant Pot (IP).
- Pierce potatoes with a fork or knife.
- Place washed potatoes on the IP trivet.
- Place the cover on IP and set the vent to seal.
- Set cooking time on manual for 9 minutes.
- Use quick-release when potatoes are finished cooking.
- Place potatoes on a rack to fully cool.
- Refrigerate uncovered for up to 5 days.
Tofu Scramble With Instant Pot Potatoes Ingredients Yield: 3-4 servings
Tofu Scramble With Instant Pot Potatoes Instructions
- Heat a heavy-bottom skillet over medium heat for 3-5 minutes.
- Add the onion, red bell
pepper, and celery and sauté for about 6 minutes until the onions are translucent. - Add a little broth as needed to avoid sticking, one or two tablespoons at a time.
- Reduce the heat to low, and add the Creole Lite seasoning, onion powder, and garlic
powder, and toast for about a minute. - Add a tablespoon or two of broth and the tofu. Stir around the skillet for 5 minutes.
- Add the potatoes, and continue to stir around the skillet for about 3 minutes.
- Add the peas and the remaining broth, and stir to combine for another 5 minutes.
- Enjoy.
Cabbage and Instant Pot Potatoes Ingredients
Cabbage and Instant Pot Potatoes Instructions
- Heat a heavy-bottom skillet over medium heat for 3-5 minutes.
- Add the carrot, onion, red bell pepper, and celery.
- Sauté for about 6-8 minutes until the onions are translucent and
the carrots are tender. - Add a little broth as needed to avoid sticking, one or two
tablespoons at a time. - Reduce heat to low, and add the Creole seasoning, onion powder, garlic powder, and
smoked paprika, and toast for about a minute.. - Add the cabbage and stir to mix everything together. Cover and cook for about 10
minutes, stirring occasionally. - Add the potatoes and stir to combine everything.
- Add the remaining broth, and cover.
- Cook for about 4 minutes, stirring occasionally.
- Mash a few pieces of potatoes with a fork and add a little extra broth if needed.
- Add the peas, stir, and cover for about 5 minutes, stirring occasionally.
- Enjoy!
Instant Pot Potato Hash Ingredients
Instant Pot Potato Hash Instructions
- Heat a heavy-bottom skillet over medium heat for 3-5 minutes.
- Add the carrot, onion, green bell pepper, celery, and mushrooms, and sauté for about 6-8 minutes until the onions are translucent and carrots are tender.
- Add a little broth as needed to avoid sticking, one or two tablespoons at a time.
- Reduce heat to low, and add the Creole seasoning, onion powder, garlic powder, and
smoked paprika, and toast for about a minute. - Add the potatoes and continuously stir around the skillet for about 5 minutes.
- Add broth as needed to avoid sticking.
- Enjoy.
The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.
Be Strong, Be Well and Be Green!🌱
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