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A hearty and nutritious homemade split pea soup cooked to perfection in a pressure cooker. The pressure cooking process helps to infuse flavors quickly, making it a quick and satisfying meal.

Ingredients: 1 cup dried split peas. 1 onion, diced. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 ham hock or smoked turkey leg. 6 cups chicken or vegetable broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste.

Instructions: Rinse split peas under cold water and drain. Place all ingredients in the pressure cooker. Close and lock the lid, set the cooker to high pressure. Cook for 15 minutes, then allow natural pressure release for 10 minutes. Carefully release any remaining pressure and open the lid. Remove the ham hock or turkey leg, shred the meat, and discard bones. Season the soup with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

This Skinny Pomegranate Strawberry Smoothie is a tasty and healthy way to start the day or a snack to cool off. It's a treat that won't make you feel bad about eating because the pomegranate seeds are full of antioxidants and the fresh strawberries taste sweet and sour.

Ingredients: 1 cup fresh strawberries, hulled and halved. 1/2 cup pomegranate seeds. 1/2 cup low-fat yogurt. 1/2 cup unsweetened almond milk. 1 tablespoon honey optional. Ice cubes optional. Fresh mint leaves for garnish optional.

Instructions: A blender should be used to blend the fresh strawberries and pomegranate seeds. Put the plain almond milk, low-fat yogurt, and honey if using into the blender. Mix it up until it's creamy and smooth. You can add ice cubes and blend again if you want a colder, thicker consistency. Get a glass and pour the Skinny Pomegranate Strawberry Smoothie into it. Add some fresh mint leaves on top if you want. Serve right away and enjoy!

Birria tacos that are easy to make in the Instant Pot and taste great. Shredded beef that is soft and served in a rich and spicy broth in corn tortillas that are golden brown. A wonderful meal for any event.

Ingredients: 3 lbs beef chuck roast, cut into chunks. 1 large onion, chopped. 4 cloves garlic, minced. 3 dried guajillo chilies, seeded and deveined. 2 dried ancho chilies, seeded and deveined. 1 can 14 oz diced tomatoes. 1 cup beef broth. 1 tsp dried oregano. 1 tsp ground cumin. 1/2 tsp ground cinnamon. Salt and pepper to taste. Corn tortillas. Fresh cilantro, chopped for garnish. Diced onions for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine beef chunks, chopped onion, minced garlic, guajillo chilies, ancho chilies, diced tomatoes, beef broth, oregano, cumin, cinnamon, salt, and pepper. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 45 minutes. Once cooking is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick pressure release. Use a slotted spoon to remove the beef chunks from the Instant Pot, shred the meat, and set it aside. Strain the remaining liquid from the Instant Pot, reserving the flavorful broth. Heat a skillet over medium heat. Dip each corn tortilla into the reserved broth, then place it on the skillet. Add a portion of the shredded beef, fold the tortilla, and cook until crispy on both sides. Serve the birria tacos with chopped cilantro, diced onions, and lime wedges. Enjoy!

This Pineapple Avocado Smoothie tastes great because it has both tropical flavors and the creamy texture of avocado. This is a quick and healthy way to eat breakfast or a snack for two.

Ingredients: 1 cup of fresh pineapple chunks. 1 ripe avocado, peeled and pitted. 1/2 cup of Greek yogurt. 1/2 cup of coconut milk. 2 tablespoons of honey adjust to taste. 1/2 cup of ice cubes. Optional: a handful of spinach for added nutrition.

Instructions: In a blender, mix together the ripe avocado, Greek yogurt, coconut milk, honey, and ice cubes. If you need to, add more coconut milk to get the consistency you want. Blend until smooth and creamy. If you think it's too sweet, add more honey to taste. Add a handful of spinach and blend until it is well mixed in for extra nutrition. Put the smoothie into two glasses, and then serve it right away. Have a nice, cool Pineapple Avocado Smoothie!

A gluten-free quinoa salad that is full of fresh vegetables and a zesty dressing. This recipe is great for a light and healthy meal because it is low in FODMAPs.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup scallions green parts only, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it cool. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, scallions, and fresh parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss to combine. Refrigerate the salad for at least 30 minutes before serving. Enjoy your delicious gluten-free quinoa salad!

Deviled Egg Pasta Salad is a fresh take on the traditional deviled eggs. It combines the flavors of deviled eggs with creamy pasta salad.

Ingredients: 8 oz pasta shells. 6 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp pickle relish. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. Salt and pepper to taste. Paprika for garnish.

Instructions: Follow the directions on the package to cook the pasta. Once it's done, drain it and run cold water over it. Cut up the eggs and put them in a large bowl. Add the mayonnaise, Dijon mustard, pickle relish, red onion, and celery. Toss the cooked pasta into the bowl until it is well mixed. Add pepper and salt to taste. Put it in the fridge for at least an hour before you serve it. As a garnish, sprinkle with paprika right before serving.

This pasta dish is delicious because it has the rich and creamy flavors of avocado and succulent shrimp. The creamy avocado sauce goes well with the pasta and makes every bite a treat.

Ingredients: 8 oz pasta of your choice. 1 ripe avocado. 1/2 lb shrimp, peeled and deveined. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put the garlic, olive oil, basil, Parmesan cheese, salt, and pepper in a blender or food processor and blend or process them together. Mix until it's creamy and smooth. Put olive oil in a pan and heat it over medium-low heat. It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them. Put the cooked shrimp in the pan and add the creamy avocado sauce. Stir until everything is hot. Toss the cooked pasta in the pan with the sauce until it is well covered. Serve right away, and if you want, top with more Parmesan cheese and basil leaves.

This Summer Orzo and Roasted Vegetable Salad with Lemon Vinaigrette is a tasty and cool dish that's great for when it's warm outside. When you mix orzo pasta with roasted summer vegetables, fresh basil, and a tangy lemon vinaigrette, you get a great mix of textures and tastes. This salad is great for a picnic, a BBQ, or just the fact that you want something light and filling to eat.

Ingredients: 1 cup orzo pasta. 2 cups mixed summer vegetables e.g., cherry tomatoes, zucchini, bell peppers. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh basil leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup pine nuts, toasted. For Lemon Vinaigrette:. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the summer vegetables on a baking sheet and season them with salt and pepper. Add 2 tablespoons of olive oil and toss them around. Put them in an oven that has already been heated for 20 to 25 minutes, or until they are soft and slightly caramelized. For now, cook the orzo pasta according to the directions on the box until it is al dente. Remove the water and set it aside. Put lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl. Mix them together with a whisk. The cooked orzo pasta, roasted summer vegetables, chopped fresh basil, crumbled feta cheese, and toasted pine nuts should all be put in a large salad bowl. Put the Lemon Vinaigrette on top of the salad and gently toss everything together. As soon as possible, serve as a tasty summer salad. Have fun!

These 5 tasty vegan instant oatmeal variations will make your breakfast better. You can make each bowl unique by adding your favorite toppings. This will make a healthy and filling meal.

Ingredients: 1 cup quick oats. 2 1/2 cups water. Pinch of salt. 1/2 cup plant-based milk e.g., almond, soy, oat. 1 tablespoon maple syrup or agave syrup. 1/2 teaspoon vanilla extract. Optional toppings e.g., fruits, nuts, seeds, nut butter, shredded coconut, cinnamon.

Instructions: In a microwave-safe bowl, combine quick oats, water, and a pinch of salt. Microwave on high for 2-3 minutes, stirring halfway through, until oats are cooked and desired consistency is reached. Stir in plant-based milk, maple syrup or agave syrup, and vanilla extract. Top with your choice of optional toppings. Enjoy hot!