Christopher Olszewski

Enjoy perfectly cooked no-peel eggs with minimal effort using your pressure cooker. The silicone cups or bowls make for easy cleanup, and you can customize the toppings to suit your taste.

Ingredients: 6 large eggs. 1 cup water. Salt and pepper to taste. Optional toppings: chopped chives, grated cheese.

Instructions: Put the eggs into silicone egg cups or small bowls that can handle heat. Put a trivet in the bottom of the pressure cooker and add one cup of water. Be careful when you put the bowls or egg cups that are full on the trivet. Put the lid on the pressure cooker, make sure the valve is sealed, and set it to "Manual" or "Pressure Cook" for 5 minutes at high pressure. After the food is done cooking, quickly let the pressure out and carefully open the lid. To get the egg cups or bowls out of the pressure cooker, use tongs. Add salt and pepper to taste to the eggs. If you want, you can add extras like grated cheese or chopped chives. For a clean and easy experience, serve the no-peel eggs right in the silicone cups or bowls.

Prep Time: 5 minutes

Cook Time: 5 minutes

A comforting vegan twist on the classic chicken and dumplings, this recipe features gluten-free dumplings and hearty vegetables simmered in a flavorful broth.

Ingredients: 2 cups gluten-free all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/4 cup vegan butter, cold and cubed. 3/4 cup unsweetened almond milk. 1 tablespoon olive oil. 1 onion, diced. 2 carrots, diced. 2 stalks celery, diced. 3 cloves garlic, minced. 1 cup sliced mushrooms. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 1 cup frozen peas. 1 cup diced vegan chicken substitute such as seitan or tofu.

Instructions: In a bowl, mix gluten-free flour, baking powder, and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in almond milk until just combined. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and mushrooms. Cook for another 2 minutes. Pour in vegetable broth and add thyme, rosemary, and black pepper. Bring to a simmer and let cook for 10 minutes. Drop dumpling dough by spoonfuls into the simmering broth. Cover and cook for 15 minutes, until dumplings are cooked through. Stir in frozen peas and vegan chicken substitute. Cook until peas are heated through and chicken substitute is cooked, about 5 minutes. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

These Oatmeal Cream Cookie Sandwiches combine soft and chewy oatmeal cookies with a rich vanilla ice cream filling. Perfect for a summer treat or whenever you want a tasty cookie sandwich!

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 3 cups old-fashioned oats. 1 cup raisins. 1 cup chopped nuts e.g., walnuts or pecans. 1 cup softened vanilla ice cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Softened butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Add the all-purpose flour, baking soda, salt, and ground cinnamon to a different bowl and mix them together using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the rolled oats, raisins, and chopped nuts and mix them in well. Place rounded tablespoons of cookie dough on the baking sheets that have been prepared, leaving space between each cookie. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Spread a big scoop of softened vanilla ice cream on the flat side of one cookie after it has cooled all the way down. Put another cookie on top to make a sandwich. Do it again with the rest of the ice cream and cookies. Serve right away for a tasty treat!

Prep Time: 20 minutes

Cook Time: 12 minutes

For those on a Paleo diet, this flavorful and filling pasta sauce is an excellent choice. It tastes just as good over spaghetti squash, making for a hearty and filling supper.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 6 oz tomato paste. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp dried thyme. 1/2 tsp crushed red pepper flakes. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Heat the olive oil in a big skillet over medium-high heat. Add minced garlic and chopped onions. Saut onions until they become transparent. Using a spatula, break up the ground beef into small pieces as it cooks until it turns brown. Add chopped tomatoes, tomato paste, crushed red pepper flakes, dried thyme, dried oregano, and dried basil. Stir in salt and pepper. After lowering the heat to low, simmer for 20 to 25 minutes while stirring now and then. Serve over cooked spaghetti squash to make a pasta substitute that is Paleo-friendly.

Prep Time: 10 minutes

Cook Time: 30 minutes

These gluten-free chocolate pavlova cookies are a delightful twist on the classic pavlova dessert. Crisp on the outside and chewy on the inside, they're loaded with chocolate flavor and perfect for satisfying your sweet cravings.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon white vinegar. 1/4 cup cocoa powder. 1/2 cup dairy-free chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 300F 150C. Put parchment paper on the bottom of a baking sheet. Beat egg whites in a clean, dry bowl until they form stiff peaks. As you beat, slowly add the sugar, cornstarch, and vinegar until you have glossy, stiff peaks. Add the cocoa powder to the meringue mixture and mix it in slowly until it's well mixed. You can add chocolate chips and nuts, if you want. Place spoonfuls of the mixture on the baking sheet that has been prepared, leaving space between each one. Put the cookies in the oven and bake for 30 to 35 minutes, or until the outside is set and crisp. Turn off the oven and let the cookies cool all the way down inside. Once cooled, put it in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 35 minutes