Hey, I Can Make That!, Instant Pot / Pressure Cooker

Watch My Recipe Demo LIVE With Chef AJ!

Tune in for Be Green With Amy and Chef AJ

I am so excited to announce that plant based, SOS Free, Chef AJ has invited me to be on her show on January 2nd!

I will be doing a few recipe demos and sharing some tips and hacks for healthy, plant based living.

The show will be live on Chef AJ on Facebook as well as Chef AJ on YouTube.

I really hope that you can join us on Saturday, January 2nd, 2021.

The show will be on at:

11:00 am Pacific

1:00 pm Central

2:00 pm Eastern

Please say hello to me during the broadcast in the Facebook or YouTube comments and invite people you know to join us! Spread the word about plant based living!

Please join us!

I really appreciate you support and encouragement!

Be Green With Amy on YouTube!

Be Strong, Be Well and Be Green!

Batch Cooking, Beans, black beans, Instant Pot / Pressure Cooker, Recipes

Black Beans in Instant Pot- Sugar, Oil and Salt Free

Black Beans

I love to batch cook. This recipe uses leftover liquid from my ChickPeas Recipe.

2 Pounds of Dry Black Beans

Liquid from ChickPeas Recipe.

Filtered Water


Rinse and drain black beans with clean water – I use this to rinse my grains and beans.

Place rinsed beans into Instant Pot

Add liquid from ChickPeas recipe.

Fill Instant Pot with water to max fill line. For faster cooking, use boiling hot water. I have this at my kitchen sink for instant boiling water.


Cook for 40 minutes. 

Natural Pressure Release.

Drain cooked beans into colander. 

I use these to grip the Instant Pot liner. Very useful, especially when the liner is hot!

I use this to divert the steam from the Instant Pot. Mine is a steam breathing dragon!

Save liquid for other recipes such as:

Black Bean Soup

Black Bean Dip

Black Bean Brownie

My Favorite, Easy, Filling Recipe -Welcome To Healthy Fast Food

You may freeze liquid into silicone ice cube trays for easy storage.

I love to freeze my cooked beans in 1 or 2 cup silicone storage bags so I will always have delicious, SOS Free, cooked beans which can be quickly defrosted.

If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Be Green With Amy YouTube

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Chickpeas, Instant Pot / Pressure Cooker, Recipes

ChickPeas in Instant Pot – Sugar, Oil and Salt Free

Chick Peas in Instant Pot

Easy to Cook Delicious ChickPeas in the Instant Pot! Salt free really can taste delicious!


1 Tablespoon Ground Garlic

1 Tablespoon Ground Onion

1 Tablespoon Cumin

3/4 Tablespoon Red Pepper Flakes

2 Pounds of Dry Chickpeas aka Garbanzo Beans


Rinse and drain chickpeas with clean water and place in Instant Pot. I use this awesome bean / grain rinser.

Add remaining ingredients.

Fill Instant Pot with water to max fill line.

The beans will cook faster if you use boiling hot water.

I have so much fun using this to divert steam from my Instant Pot. Mine is a steam breathing dragon!

I have this at my kitchen sink for access to instant hot water.

Cook for 40 minutes. 

Natural Pressure Release.

Drain cooked chickpeas into colander over a large bowl and save liquid for other recipes such as Black Beans.

Check out recipes using Chick Peas!

Check out this Hummus recipe using chick peas!

No Tuna – Tu-No Fish Wraps

Crunchy, Roasted Chick Peas!

I use this to grab the Instant Pot liner. Very useful, especially when it is hot!

You may freeze liquid into silicone ice cube trays for easy storage.

If you would like help to learn how to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Green With Amy YouTube

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Carrots, casserole, Ginger, Hey, I Can Make That!, Salads and Sides, Sweet Potato

Easy, Raw and Delicious Dish

I couldn’t believe how easy it was to make this dish! That’s why I included it in my “Hey, I Can Make That!” series which you can watch here.Raw Sweet Potato Salad

1 large sweet potato, grated 

1 large carrot grated 

1 small piece of Fresh Ginger 

2 Apples – slice with apple slicer  & grated

2 Lemons juice with lemon juicer 

2 Tbsp raisins

parsley to garnish

Directions:

Combine all ingredients in a large bowl.

Use a food processor to grate

Allow to marinate for at least 4 hours, preferably overnight.

Note: I do not peel the sweet potato, carrot, apple or ginger (I use organic)

If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Acorn Squash, Batch Cooking, Brussels Sprouts, Easy Delicious Recipes, Main Dishes, Recipes, Vinegar

Oven Roasted Autumn Vegetables

Roasted Vegetables
Easy to make!

INGREDIENTS
4 cups Brussels sprouts, cut in half
3 cups acorn squash, peeled and diced
1 cup pecans, chopped
1 cup dates, chopped
1/4 cup apple cider vinegar
2-3 cloves garlic, minced
2 tablespoons unsalted mustard
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground chili flakes
1/4 teaspoon nutmeg
PREP TIME
10
COOK TIME
45
SERVES
6
DIRECTIONS
Pre-heat oven to 375°F.
Combine Brussels sprouts, acorn squash, pecans and dates in a large mixing bowl.
In a smaller mixing bowl, combine vinegar, mustard, black pepper, cinnamon, chili flakes and nutmeg, then whisk.
Add content from smaller bowl into the larger bowl of vegetables and mix until well coated.
Bake for 40-45 minutes or until vegetables
Line a baking sheet with parchment and transfer the vegetables onto the pan.
Bake for 40-45 minutes or until vegetables are tender.

How to pick the best acorn squash:

Look for squash with smooth, dull textured skin with no soft spots.
Choose a squash between 1 to 3 pounds to make sure it is not too dry.
Avoid bright orange squash as they are likely overripe and not very good for cooking.

Please subscribe to my BeGreenWithAmy YouTube Channel for more recipes, hacks and help with this lifestyle.

Be Green With Amy YouTube

If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Crunchy, potato, Recipes, Snacks, Treats

Oil Free Potato Chips

potato chips oil free

For starters, oil can make homemade chips soggy instead of crispy. Secondly, cooking with oil often causes the edges of potato slices to burn; when you cook without oil, you will get a much more uniform chip.

So here’s how to create a mean chip depending on what kind of potato you are using:

Russets, Whites and Golds:

Here is a cool gadget to make crisp, crunchy chips in your microwave.

In the Oven:

Preheat your oven to 400 degrees (F).
Cut potatoes into ¼-inch or thinner slices.
Season to taste.
Line a baking sheet with parchment or Silpat and lay chips out in a single layer. Be careful not to crowd the slices.
Bake for 15-20 minutes, depending on thickness, flip and bake until crispy and brown. If your chips are thick, you might need 5-10 minutes more per side. You know they’re done when you hear that satisfying snap!

Learn to make healthy, crunchy crackers! Click Here.

Like crunchy snacks that are Whole Food, Plant Based ? Click here!

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

 

I have helped many people maintain this lifestyle. If you would like help with learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my AmazonStore for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!