Laura Hopkins
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They are only 2 ingredients (if you count the bottle of juice as 1 ingredient) and can be made in so many different ways. The image above shows some that I made with beet and strawberry juice but I’ve also used watermelon juice, green juice and even golden mylk! I used a straight vegetable green juice by accident and the outcome was sort of salty and weird AF.
So I am still new to the whole Instant Pot thing. But I feel like the instant pot is a sturdy machine that won’t malfunction on me so I started scanning the internet for Instant Pot recipes I did this by adding a few more veggies, and altering a few ingredients: Per your request on Instagram, here is my slightly adapted version of their recipe.
I have never been a fan of the anise/licorice flavor and I’ve always avoided fennel at all costs! I still don’t love the taste of anise, but when fennel is cooked, it loses that flavor and it’s (dare I say) This recipe serves 2 people for a main course or 4 people if you are serving it as a veggie side. If you want something a little heartier feel free to substitute chickpea or bean pasta in the place of zucchini noodles!
These peanut butter cookies are absolutely DELICIOUS on their own, but there is just something about the age old PB&J combo that can’t be beat. The texture is SO soft and crumbly, and the raspberry jam makes it impossible to stop at just one (hence why I made them bite sized), sorry not sorry! *Feel free to substitute for a different nut butter if peanuts aren’t your thing. I promise I won’t be offended if you decide to stuff these with a nice spoonful of ice cream instead of jam (or do both, no ones watching)!