Tender and dripping with au jus, Sirloin Tip Roast has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

We also love crock pot sirloin tip roast!

Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavorful you wouldn’t know you weren’t feasting on a prime rib.

Also be sure to try this eye of round roast recipe and slow cooker rump roast.

Why You’ll Love This Recipe

• Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. 
• Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent! 
• No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
• Sunday dinner or special occasion: This impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping.

Ingredients You Will Need

• Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
• Onion: White onion, sliced for aromatic flavor.
• Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.

How to Cook Sirloin Tip Roast

Here is an overview how to cook sirloin tip roast. Full recipe card is located below.

Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!

• Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
• Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
• Coat the roast: Place whole roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
• Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.

How Long to Cook Sirloin Tip Roast?

How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when roast is ready, but nothing beats the real thing.

Tips for Best Results

• Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
• To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle oven rack. That way there is even distribution to the pan.

Variations

This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.

• No Dutch oven? I think the best way to cook this roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant read thermometer for internal temperature after 30 minutes.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after you are done cooking a sirloin tip roast. You can use yellow onion or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
• Turn your au jus into gravy: Add beef stock or red wine, cornstarch and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

What Should I Serve It with?

Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!

Serve with its juices and onions from the pan and delicious side dishes for a complete meal:

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Or make super easy cooked cabbage drizzled with roast au jus.

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This red meat is great for freezing because it’ll keep for up to 3 months. Just place it in airtight container and freeze.

FAQs

More Roast Recipes to Try

• Crock pot eye of round roast
• Boneless turkey breast roast
• Boneless leg of lamb recipe
• Instant Pot pot roast
• Roasted leg of lamb
• Roasted bone-in turkey breast
• Slow cooked oven brisket

Print

Sirloin Tip Roast

Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 450kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer

Ingredients

• 3 pounds sirloin tip roast
• 1 large white onion sliced
• 1 tablespoon ground coffee regular or decaf
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground black pepper
• 1 lemon zest only

US Customary – Metric

Instructions

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• First bake uncovered for 30 minutes.
• Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g

The post Sirloin Tip Roast appeared first on iFoodReal.com.

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!

You’ll also love this sweet and tangy healthy honey mustard dressing.

Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.

It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.

It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!

Why You’ll Love This Recipe

• Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
• Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
• Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
• Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!

Ingredients for Sweet and Spicy Mustard Recipe

Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.

• Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
• Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
• Honey: This balances out the spicy with some sweet.
• Red pepper flakes: You can adjust the amount to your preference.

How to Make Spicy Mustard

You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.

There is a full recipe card below.

• Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
• Drain: This is optional, I like to drain the juices for a thicker sauce.
• Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.

Tips for Best Results

Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!

• Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
• Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
• Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
• Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
• Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
• Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.

What Does It Taste Like?

This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.

What to Serve Spicy Mustard With?

I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.

But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!

It also goes very well with roasts like:

• Eye of round roast
• Crockpot sirloin tip roast
• Boneless turkey breast roast
• Roasted leg of lamb
• Sirloin tip roast
• Instant Pot pot roast

How to Store

Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.

Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.

Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.

FAQs

More Condiment Recipes to Try

• Healthy BBQ sauce
• Greek yogurt tartar sauce
• Hawaiian BBQ sauce recipe
• Easy peanut sauce
• Thai sweet chili sauce
• Chimichurri sauce

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Homemade Sweet Spicy Mustard Recipe

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it's so good on everything!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 39kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 1 small red bell pepper cored & coarsely chopped
• 1/2 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
• Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 7-10 days.

Freeze: In small portions, in airtight container, for up to 3 months. Thaw and give it a stir as water might accumulate on top.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 7g

The post Sweet and Spicy Mustard Recipe appeared first on iFoodReal.com.

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms appeared first on iFoodReal.com.

This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

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Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

Instant Pot Sweet Potato Casserole is a fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

This Instant Pot sweet potato casserole is a hybrid between my healthy sweet potato casserole, healthy mashed sweet potatoes and candied pecans topping I “borrowed” from the arugula beet salad.

A lot of sweet potato casseroles are finished with a marshmallow topping but we love the added crunch from the pecan streusel. It’s so delicious, it’s practically a dessert!

Why You’ll Love This Recipe

• Saves the space: Your stove will have more space thanks to this Instant Pot recipe, it’s so convenient on a busy Thanksgiving day!
• Wash less dishes: The beauty of this casserole recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.
• Healthier: Help yourself to a big serving, this sweet potato casserole has no refined sugars. It’s naturally sweetened and perfectly creamy.
• Easy recipe: This simple side dish is made in one pot and ready in 30 minutes from start to finish! Baking is optional, see tips below.
• Delicious: Enjoy all the classic flavors in every bite! Deep sweet potato, lightly sweetened pecans, a touch of maple syrup, and warm spices.

Ingredients for Instant Pot Sweet Potato Casserole

A small handful of everyday staples is all you need to make this Instant Pot sweet potato casserole recipe.

It may be a holiday favorite, but you can make this tasty side any time!

• Sweet potatoes: Choose fresh sweet potatoes that are firm with red, brown, or light skin and make sure there is no discoloration or root growing off of them.
• Butter: I used unsalted butter but you can swap with coconut oil, ghee, or vegan butter. If using salted butter I recommend decreasing the amount of extra salt.
• Whole milk: Helps make the mashed sweet potatoes creamy. I like whole milk but you can also use almond milk, soy milk, oat milk, coconut milk from the carton, or any plant based milk for a dairy-free version.
• Maple syrup: Liquid sweetener is divided between the sweet potatoes and pecan topping. Pure maple syrup is best for flavor, honey can be used as well.
• Seasoning: Cinnamon, pure vanilla extract, salt, pepper, and dried rosemary.
• Pecans: You’ll need 1 cup coarsely chopped nuts.

How to Make Sweet Potato Casserole in Instant Pot

Here’s a quick overview of how to make sweet potato casserole in Instant Pot using any electric pressure cooker, I used my 8 quart Instant Pot.

There is a full recipe card below with measurements and instructions.

• Toast pecans: Sauté nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating Instant Pot after you press Sauté and until display says Hot takes 3-4 minutes.
• Make pecan topping: Add rosemary, maple syrup and stir until well coated. Transfer to a bowl and press Cancel button on your Instant Pot.
• Cook sweet potatoes: Add water, sweet potatoes, and salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release.
• Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper. Use a potato masher to mash until smooth.
• Assemble: Transfer sweet potato mixture to a square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.

Can I Substitute Yams for Sweet Potatoes?

Yes and no. People often get sweet potatoes and yams mixed up but they each have a different look and taste.

Red orange skinned sweet potatoes often are labeled “yams” at grocery stores in North America. Although yams are entirely different, they are rarely found in North American grocery stores.

Sweet potatoes have a smooth reddish-brown skin and their orange flesh is soft and sweet when cooked. True yams have a rougher dark brown skin comparable to tree bark, their flesh is a lighter beige and they are more dry and starchy like a regular potato with an earthy, neutral taste.

So use sweet potatoes only and more likely you won’t find true yams in a store near you, they are in specialty stores.

Should I Bake It in the Oven?

We enjoy this Instant Pot sweet potato casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking this yam casserole for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

More Tips for Best Results

• Use cold water: Cook potatoes in cold water. The potato starch reacts as soon as it touches warm or hot water which leads to uneven cooking.
• To add marshmallow topping: Are you team marshmallow? Add marshmallows with or without the pecans, you will have to bake it. After you’ve transferred the sweet potato mixture to the baking dish, add marshmallows on top and bake at 350 F for 20 – 30 minutes until melted and browned. Then sprinkle with pecans, if you like, and serve.
• Other nuts: You can substitute walnuts for pecans.
• Drain sweet potatoes well: Avoid a watery Instant Pot sweet potato casserole by draining the potatoes really well.

Serving Suggestions

There are so many dinner and other side dish options that pair perfectly with sweet potatoes, a few of our favorites include:

• Boneless turkey breast roast
• Instant Pot turkey breast
• Healthy green bean casserole
• Apple sausage stuffed butternut squash
• Cauliflower stuffing

Enjoy and browse all my healthy Thanksgiving recipes for easy menu planning!

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Reheat: Warm up casserole in the oven at 350 degrees F for 15-20 minutes.

Can I Make It Ahead of Time?

Yes, whenever there’s a chance to make a big meal less stressful I meal prep whatever I can.

Follow the sweet potato casserole recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

FAQs

More Sweet Potato Recipes to Try

• Sweet potato egg breakfast casserole
• Healthy oven roasted sweet potatoes
• Tex Mex sweet potato skillet
• Sweet potato and eggs
• Air fryer sweet potato fries
• Sweet potato pizza crust
• Sweet potato hummus

More Instant Pot Recipes

• Instant Pot mashed potatoes
• Instant Pot baked potatoes
• Instant Pot chicken and potatoes

Browse more of healthy Instant Pot recipes.

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Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

Pecan Topping:

• 1 cup pecans coarsely chopped
• 2 tbsp maple syrup or honey
• 1/2 tsp dried rosemary minced

Casserole:

• 2 lbs sweet potatoes peeled & sliced into thick rounds
• 1/2 cup water
• 2 tbsp butter or coconut oil
• 1/4 cup whole milk
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 3/4 tsp salt divided
• Ground black pepper to taste

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). Add pecans and toast until fragrant, stirring occasionally (takes about 7 minutes).
• Add rosemary, 1 tablespoon maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
• Add water, sweet potatoes and 1/4 teaspoon salt. Liquid should not cover the potatoes. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After cooking, release pressure immediately by turning pressure valve to Venting. Drain sweet potatoes very well.
• Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 teaspoon salt, pepper and mash until smooth.
• Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
• We enjoy it as is or you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.
• Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Fiber: 6g | Sugar: 14g

The post Instant Pot Sweet Potato Casserole appeared first on iFoodReal.com.

The best Blueberry Coffee Cake recipe! Moist, fluffy, and naturally gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

For a lighter version, try my healthy coffee cake with whole wheat flour.

Say good morning with a slice of blueberry coffee cake that’s deliciously soft and tender with a sweet blueberry center, crisp streusel topping, and drizzled in a light citrus glaze.

I recently treated my family to this freshly baked blueberry cake, and it was gone in minutes! It’s the perfect sweet treat to enjoy for breakfast or as a healthy dessert with a scoop of vegan vanilla ice cream.

Why You’ll Love This Recipe

• Uses lots of blueberries: Inspired by my blueberry breakfast cake, I am excited to share a new way to use up your fresh seasonal berries. Think classic coffee cake meets blueberry pie, yum!
• Super moist: Wholesome ingredients like coconut oil, maple syrup, and almond milk make this cake extra soft and moist.
• It’s gluten-free: We eliminate wheat flour by using a blend of almond flour and oat flour, so you can make blueberry crumb cake for a crowd, worry-free.
• Easy to make: A tasty, beautiful cake that comes together easily with no fancy mixer needed! It’s super easy to make, even for a novice baker.

Ingredients for Blueberry Coffee Cake

This blueberry coffee cake recipe is carefully curated with pantry-friendly ingredients, so you can enjoy a fun breakfast whenever the mood strikes.

• Eggs and milk: These ingredients act as a binder, provide structure, and add moisture. Any milk will work, I used almond milk.
• Maple syrup: Unrefined sugars like maple syrup add moisture and a sweet taste.
• Coconut oil: Melted coconut oil is a great substitute for butter and other oils, and gives your cake an upgraded texture. Any coconut oil will work, if you use a refined coconut oil you will not notice a coconut-y flavor.
• Baking extracts: Equal amounts of vanilla extract and almond extract adds the sweetness of vanilla with a hint of nutty flavor.
• Flour: Blending almond flour and oat flour yields a soft, cake-like structure. They’re both gluten free and packed with nutrients. Using almond flour also means you don’t need any butter for this healthy dessert recipe.
• Baking essentials: Baking powder, baking soda, and salt.
• Blueberries: I recommend fresh blueberries, if you have some. Frozen blueberries work also, but do not thaw.
• Brown sugar: A sprinkle of brown sugar makes the streusel topping sweet.
• For the glaze: The mixture of icing sugar and fresh lime juice holds just the right balance of sweet and tart. If you don’t have lime, just use lemon juice or water.

How to Make Blueberry Coffee Cake

This simple blueberry coffee cake comes together quickly in three parts: the cake, the streusel, and the glaze. The hardest part is letting it cool.

There is a full recipe card below.

Preheat your oven to 350 F and spray a springform pan with cooking spray. Set aside.

• Mix wet ingredients: Add eggs, milk, maple syrup, coconut oil, vanilla extract, and almond extract to a large bowl. Whisk and set aside.
• Mix dry ingredients: In another large bowl, whisk the almond flour, oat flour, baking powder, baking soda and salt together.
• Combine: Add the flour mixture into the bowl with wet ingredients and use a spatula to stir until smooth.
• Assemble the cake: Pour the batter into the greased cake pan. Top with blueberries, keeping the majority in the center. Set aside.

• Make the streusel topping: In a medium bowl, use a fork to combine the softened coconut oil, oat flour, almond flour and brown sugar. Mash until crumbly, then sprinkle the crumb topping over the blueberries.
• Bake: Set the pan in the oven and bake for 45-50 minutes. Blueberry coffee cake is ready when the top is brown, the middle is barely jiggly, and a toothpick inserted into the center comes out clean without any batter. Wet blueberry marks on the toothpick are OK, you should be able to see some blue liquid in between the blueberries but not the gooey batter.
• Let the cake cool: Once you remove the cake, let it cool for 3 hours until it’s slightly cooler than room temperature.
• Make the glaze: Whisk icing sugar with lime juice in a small bowl. Drizzle the glaze on the top and sides of the cake, then let it sit for another 30 minutes, so the glaze solidifies. When ready to serve, use a sharp knife and slice into 10 pieces. Enjoy with a hot cup of coffee or tea.

Tips for Best Results

Here are my top tips for baking blueberry streusel coffee cake.

• Measure flour correctly: Too much flour will result in a dry cake. The best way to avoid this is with the scoop and level method. Use a spoon to fill the measuring cup, then level with the back edge of a knife.
• Spreading the blueberries: I like to dump most berries in the middle for that blueberry pie filling look and more empty edges. You can spread them evenly on top of the batter if you like.
• Glazing: First drizzle the glaze on top, then to make pretty, bakery-style glaze drippings on the side, drizzle the edge in a side-to-side motion all around and it will drip down.
• All ovens vary: My blueberry crumb cake was ready right around 45 minutes but remember all ovens are different, even brand new ones. Go by how the cake looks, and test with a toothpick in a couple different areas including the center.
• Cake is ready when: Remove your coffee cake from the oven when the top is golden brown and crumb topping looks wet. Insert a toothpick, if blueberries are liquidly but its brown then you’re OK to remove. However, if you see a lot of liquid between blueberries let it bake a bit more. When you shake the pan, the middle shouldn’t jiggle, except the topping a bit.
• If cake starts to brown too much: If you notice this, move it to middle shelf or cover with foil. Speaking from experience, almond flour can start burning a bit in some ovens.
• Let it cool: The blueberry filling will set and thicken as cake cools. It doesn’t have to be completely cold, but room temperature is best for glazing and slicing.
• Let glaze thicken: For better presentation and taste, let the glaze sit for about 30 minutes before slicing.

Variations

• Make lemon blueberry coffee cake: Swap lime juice with lemon juice, and add lemon zest to the batter.
• Omit almond extract: If you’re not a fan of the strong flavor of almond extract, you can use lemon juice or zest instead.
• Use any kind of berry: Substitute blueberries with strawberries, raspberries, or blackberries. I may even try peaches one day.
• Sour cream coffee cake: Cut the milk in half and replace the other half with sour cream for an extra rich and fluffy cake.
• Add spices: This is the perfect cozy treat to enjoy as we transition into Fall. Add cinnamon, nutmeg, ginger, or cardamom to the batter or streusel for that signature warm flavor.

How to Store

Store: Cover the cake with a kitchen towel and store at room temperature on day 1. On day 2, transfer to an airtight container with the lid half ajar. Store in the refrigerator for day 3, and the freezer after that.

Freeze: Once the glaze has set, transfer the blueberry cake to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or on the counter.

FAQs

More Blueberry Recipes

• Blueberry oatmeal bars
• Healthy blueberry muffins
• Healthy blueberry pancakes
• Lemon blueberry muffins
• Almond flour blueberry muffins
• Healthy lemon blueberry muffins
• Healthy lemon blueberry bread

More Cake Recipes to Try

• Berry trifle
• Almond flour cake

Print

Blueberry Coffee Cake

The best Blueberry Coffee Cake recipe! Moist, fluffy, and gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 466kcal

Author Olena Osipov

Equipment

• 9-inch springform pan

Ingredients

For the Cake:

• 3 large eggs
• 1/2 cup milk I used almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries fresh or frozen
• Cooking spray I use Misto

For the Crumb Topping:

• 1/4 cup coconut oil softened
• 1/2 cup oat flour
• 1/4 cup almond flour
• 2 tablespoons brown sugar or coconut sugar

For the Glaze:

• 1/2 cup icing sugar
• 1 1/2 tablespoons lime juice or lemon juice, or water

US Customary – Metric

Instructions

• Preheat oven to 350 F and spray sides and bottom of springform pan with cooking spray well. Set aside.
• In large bowl, add eggs, milk, maple syrup, coconut oil, vanilla extract and almond extract. Whisk and set aside.
• In another large bowl, combine almond flour, oat flour, baking powder, baking soda and salt. Whisk and transfer to a bowl with wet ingredients. Using spatula, stir well.
• Pour batter into previously prepared pan and top with blueberries, concentrating majority in the center. Set aside.
• Make streusel topping by combining softened coconut oil, oat flour, almond flour and brown sugar in a medium bowl. Mash with a fork until it's incorporated and sort of crumbly, and sprinkle on top of blueberries.
• Bake cake for 45-50 minutes or until top is brown, middle isn't jiggly and toothpick inserted into the center comes out without batter but wet blueberry marks are fine. Your cake is ready if you see some blue liquid in between the blueberries but not the liquidy batter. Blueberry filling will set.
• Remove cake from the oven and let cool for 3 hours or until barely room temperature.
• Make glaze by whisking icing sugar with lime juice in a small bowl. Then drizzle on top and sides of cake, let sit for 30 minutes to solidify and slice cake with sharp knife into 10 slices, and serve.

Notes

Store: On day 1 – keep cake covered with kitchen towel. Day 2 – transfer to an airtight container and keep lid half ajar. Day 3 – place in the fridge. Freeze after.

Freeze: Freeze cake in airtight container for up to 3 months. Thaw in the fridge overnight or on the counter.

Nutrition

Serving: 1 slice | Calories: 466kcal | Carbohydrates: 47g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 245mg | Fiber: 4g | Sugar: 25g

The post Blueberry Coffee Cake appeared first on iFoodReal.com.

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow Instant Pot beets recipe results in easy to peel, fork-tender beets every time!

We also love to make Instant Pot borscht with beets!

Cooking beets in the Instant Pot is a game-changer! I remember my grandma boiling beets for hours on the stove, then cooling them on the balcony for a few more. Beets took a day to cook back then!

Now, enjoy your Instant Pot beets in an hour as a side dish, in desserts, soups, salads, and even as a snack on its own. It doesn’t miss a beet!

My all-time favorite way to eat beets is in borscht – the best, most delicious soup ever!

Why You’ll Love This Recipe

• Less mess: We know beets stain but cooking beets in an Instant Pot contains it.
• Budget friendly: This Instant Pot recipe makes a lot at once, which is great for batch cooking and meal prep.
• Delicious: Their natural sugars are brought out when cooked which makes them one of the sweetest and best-tasting root veggies out there!
• Quick and easy: Beets take a long time to cook on the stovetop. The pressure cooker does this in a fraction of the time.
• Freezer-friendly: Make lots, freeze the rest. It makes things even easier down the road when you have them already cooked!
• Healthy: According to Healthline, beets contain high amounts of vitamins and minerals and are loaded with folate, manganese and copper. They may help to lower the blood pressure and contain little calories.

Ingredients for Instant Pot Beets

All it takes to make this Instant Pot beets recipe is 2 simple ingredients.

• Beets: I use about 2 pounds of medium to large beets. I cut large beets in half to make sure they cook evenly. Wash and trim the root and leafy parts. Don’t throw out the greens, you can use them!
• Water: Added to the bottom of the pot to create steam. Just a cup of cold water will be enough to cook the beets.

Tips for Buying Beets

• Stem: To get the most bang for your buck, look for beets that still have a bright green stem. Not only does it tell you it’s still fresh but you can use that stem as an ingredient in soups, salads, and more.
• Color: When buying red beets (yes, beets come in other colors too), they should be of deep dark red color, have unblemished outer skin and should look robust.
• Root: Beets must still have the large root attached. Not little hairs which are an indication that it is getting old.
• Size: Small beets are sweeter and will typically need less cook time. Medium beets and large beets will take a little longer but in the end, you’ll get more out of it.

How to Cook Beets in Instant Pot

Here is a quick overview how to cook beets in the Instant Pot. Full recipe card is located below. Once the beets are cooked to perfection you can then season and use them as you like!

• Prep beets. Wash and scrub beets well, trim roots and greens, and slice larger beets in half or quarters to match smaller ones.
• Pressure cook beets: To Instant Pot, add 1 cup water, trivet or steamer basket (so it’s easier to remove the beets), close the lid, turn valve to Sealing position and cook beets on high pressure for 20 minutes. Release pressure right away using Quick Release by turning sealing valve to Venting. You can also use Natural Pressure Release.
• Beets are done when a knife inserted in the middle goes in smoothly, like butter.
• Cool off beets under cold running water for a few seconds, drain them and then add a little bit more cold water until safe to handle. The goal is to remove beets from hot Instant Pot to cool off faster.

How Long to Cook Beets in Instant Pot?

How long to cook beets in Instant Pot depends mostly on their size. If you need beets whole or prefer not to cut large beets to match the size of smaller beets, like I do, follow this handy cooking time table for perfectly tender beets in Instant Pot every time:

How to Peel Cooked Beets

The choice to peel the beet is up to you. It’s possible to eat it, but some find it to be much like eating the skin on a russet potato. It’s not great.

Peel beets by holding a paper towel and scrubbing beets with it over the bowl or sink. Peel should slide right off.

The skin should peel off easily, however, they do stain, so be careful. If you’re like me and don’t want to use disposable gloves, peel off using a compostable paper towel.

People sometimes use gloves to avoid getting the red color on their hands, however, I am not a fan of using plastic gloves for environmental reasons. You can compost paper right with the last peels.

Tips for Best Results

• Use a trivet or steamer basket for easy removal of pressure cooker beets from the pot. It will be hot!
• Beets will be very hot to the touch: Be very careful taking them out of the pot. If you are not using a steamer basket for easy lifting, make sure to use tongs to lift them out one by one.
• Beets should be fork tender: Don’t be afraid to close the lid and cook for a few extra minutes if need be.
• Yellow beets: Despite possibly having a harder time getting your hands on some golden beets, if you can, grab them! They’re essentially the same as red beets, however, they are sweeter. Use the same cooking method for both!
• When beets are fresh they are typically sweeter: The earthy flavor comes from beets that are slightly older. It doesn’t mean they can’t be eaten, it’s just good to be aware of the difference in taste when you want to use them in other recipes.
• Organic vs. conventional beets: Whenever you can, it’s a good idea to invest in organic beets. Sometimes they appear on the Dirty Dozen list.
• If you got beet stains: If your hands are slightly red after peeling the beets, rub them with lemon and beet stains should disappear.

Uses for Instant Pot Beets

• Salad: I absolutely adore beet salad with arugula and feta cheese. If you are into Ukrainian cooking, try this traditional vinegret salad.
• Side dish: You can always serve pressure cooker beets as a side dish with a drizzle of good quality extra virgin olive oil or toasted sesame oil, a sprinkle of coarse salt and freshly cracked pepper. Or stir in fresh garlic.
• Quickly marinated beets (pictured above): Cook, chop and toss beets in 2 tablespoons of extra virgin olive oil, 1 tablespoon balsamic vinegar and grated garlic clove. Beets can be refrigerated like this in an airtight container for up to 10 days. Then toss with a handful of toasted pine nuts and fresh dill. Beets with goat cheese and pine nuts is a variation on this!
• Snack: Make beet hummus and serve with raw veggies and crackers for dipping.
• Beet greens: Once you’re done using up your steamed beets, don’t forget to use those greens! They are slightly bitter along the same lines as kale, chard, or collard greens so you’ll want to sauté them in a bit of oil with a simple salt and pepper seasoning. Add a little minced garlic and red pepper flakes for heat. Squirt a little lemon juice on it and you’ve got a quick and easy super healthy side dish to your side dish!

How to Store

Store: You can refrigerate cooked Instant Pot beets for up to 5 days. Peeled or not peeled, sliced or whole. I like to get the mess out of my way right away and store prepped beets for easy and quick meals.

Make sure you use airtight container, so beets do not dry out. I also recommend to put them in a glass container because they will stain any plastic container.

Freeze: Cooked beets freeze so well. I recommend to cut them up to how you intend to use them after thawing. Then freeze in any resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Recipes with Beets

• Red smoothie
• Vegetarian borscht

More Basic Instant Pot Recipes

• Instant Pot garbanzo beans
• Instant Pot applesauce
• Instant Pot spaghetti squash
• Instant Pot black beans
• Instant Pot corn on the cob
• Instant Pot steamed vegetables

Browse all healthy Instant Pot recipes.

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How to Cook Beets in Instant Pot

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow recipe results in easy to peel, fork-tender beets every time!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 3 minutes minutes

Cook Time 20 minutes minutes

Total Time 23 minutes minutes

Servings 3 cups

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2 pounds beets or more up to 5 pounds
• 1 cup water

US Customary – Metric

Instructions

• Wash beets and trim off the root, leafy green and top part.
• I used medium to large beets. To make sure they cook evenly, I cut large beets in half or you can follow cooking time table in the recipe notes.
• In Instant Pot, add 1 cup cold water. Place beets into a steamer basket and inside the Instant Pot. If you don't have a basket, add trivet and place beets on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 20 minutes.
• Release pressure immediately using Quick Release method by turning valve to Venting and open the lid. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.
• Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.
• To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should just slide off.
• Your beets are ready. Enjoy as a side dish and in salads.

Notes

• Store: You can refrigerate cooked beets for up to 5 days. Peeled or not peeled, sliced or whole. Make sure the container is airtight, so beets do not dry out.
• Freeze: Cut them up to how you intend to use them after thawing. Freeze in resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in fridge overnight.
• Cooking times for whole beets: Small (2″ diameter) – 20 minutes, medium (2.5″ diameter) – 25 minutes, large (3″ diameter) – 35 minutes.

Nutrition

Serving: 0.66cup | Calories: 130kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Fiber: 8g | Sugar: 20g

The post Instant Pot Beets appeared first on iFoodReal.com.

Arugula Feta Salad with tomatoes and delicious balsamic vinaigrette. Simple, flavorful, easy and healthy. This is a European salad anyone will love!

We also love this arugula beet salad and cucumber tomato feta salad!

This arugula feta salad is a spin off of Eastern European tomato feta salad. I leave out most of the feta cheese, add arugula and delicious balsamic vinaigrette. So good!

Salty feta coats each tomato, arugula adds a nice peppery punch, and balsamic vinegar, herbs and garlic ties all ingredients together. It adds so much character to any dish, from this tomato feta salad, to baked feta dip and spinach feta turkey burgers.

I make this healthy salad for my family, guests and bloggers’ events. Everyone raves about it and asks for the recipe. Recipe? It is so simple, I just smile quietly.

Ingredients for Arugula Feta Salad

To make arugula feta salad recipe, you will need 9 simple ingredients, including salt and pepper.

• Arugula: Arugula is sold pre-washed, packed in plastic containers, is affordable and often organic. It is my favorite leafy green!
• Tomatoes: For green salads, I prefer to use grape tomatoes or cherry tomatoes because they do not leak as much as chopped regular tomatoes. They make salad less messy and pretty. But my favorite regular size tomatoes are tomatoes on the vine.
• Feta cheese: Goat feta cheese or cow’s milk feta cheese works. I prefer to buy it in a block submerged in brine and crumble myself to avoid anti-caking agents and enjoy the fresh taste. I love goat cheese feta for its taste.
• Herbs: I use fresh dill because I am Ukrainian. Fresh parsley or fresh basil will be wonderful too!
• Balsamic dressing: Garlic, balsamic vinegar, extra virgin olive oil, salt and pepper. Good olive oil and balsamic vinegar is very noticeable in a salad like this arugula tomato salad. I like to pay a little extra and buy extra-virgin, cold-pressed in dark glass bottle olive oil.

How to Make Arugula Feta Salad

• Make balsamic vinaigrette first, so ingredients have time to “marry each other”.
• Arrange arugula at the bottom of a large salad bowl.
• Chop tomatoes and herbs: If using grape tomatoes, a cut in half is all you need. You can dice regular size tomatoes.
• Crumble feta with your hands if you buy blocks of feta.
• Drizzle salad with the dressing and stir gently stir with salad tongs.

Tips for Best Results

Here are my top tips for the best arugula feta salad!

• Assemble salad before serving: Arugula wilts extremely fast. I recommend to apply dressing to the salad right before you plan to enjoy it. This salad does not need marinating.
• Add tomatoes last: If serving guests, coat greens with feta in the dressing and then arrange tomatoes on top. Makes for a beautiful presentation and your guests won’t have to “dig” for veggies in the bowl.
• Crumble your own feta: Store-bought crumbled feta cheese contains anti-caking agents and doesn’t taste as fresh. Also it is nice to crumble cheese into different size pieces for beautiful presentation. Or place one large block of feta on each individual plate.
• Add nuts: For a bit of crunch and flavor, add up to 1/4 cup of toasted almonds, pine nuts or walnuts.
• Revive limpy arugula: If your container of arugula is almost past its prime time, you can quickly to revive it. Place it in a bowl with ice cold water for 15 minutes, then drain and dry in a salad spinner.
• Be gentle: Give arugula salad just a few gentle stirs, do not toss it vigorously. It will stay more crisp and look pretty this way.

What to Serve Arugula Feta Salad with?

Arugula salad makes an excellent and quick side dish to any Italian main dish, chicken or rich and flavorful protein.

• A beautiful chicken breast: Pick one of chicken marinades, then bake, grill or fry chicken. The above pictured is fajita chicken. Or serve with baked chicken breast or pan fried chicken breast.
• Meatballs: With Instant Pot meatballs or turkey meatballs.
• Meatloaf: With turkey meatloaf or Instant Pot meatloaf.
• Fish: Baked salmon in foil or lemon butter baked cod would pair nicely with this light and peppery arugula salad.

How Long Does It Last?

Here is the thing, arugula tastes best fresh and wilts pretty fast. The good news is that this arugula salad literally takes 10 minutes to make. I recommend to dress the salad right before serving and consume within 2-3 hours.

If you still have leftovers the next day, add a bit of fresh arugula and it will taste more crisp.

Do not freeze this salad.

FAQs

More Green Salad Recipes to Try

• Spinach salad recipe
• Spring mix salad
• Strawberry spinach salad
• Baby kale salad
• Italian chopped salad
• Smoked salmon salad
• Lettuce salad
• Mexican kale salad
• Butter lettuce salad

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Arugula Feta Salad

Arugula Feta Salad with tomatoes and delicious balsamic vinaigrette. Simple, flavorful, easy and healthy! This a very European salad anyone will love!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 89kcal

Author Olena Osipov

Ingredients

For the Dressing:

• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil extra virgin
• 1 garlic clove grated
• 1/4 teaspoon salt
• Ground black pepper to taste

For the Salad:

• 5 ounces baby arugula
• 1 pint cherry or grape tomatoes halved
• 1/2 cup feta cheese crumbled
• 1/4 cup fresh dill finely chopped

US Customary – Metric

Instructions

• In a small bowl, add olive oil, vinegar, garlic, salt, pepper and whisk with a fork. Set aside.
• In a large bowl, combine arugula, tomatoes, dill and feta cheese.
• Pour salad dressing on top and toss gently.
• Serve immediately.

Video

Notes

• Store: It’s best to enjoy arugula feta salad within 2-3 hours.

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 190mg | Fiber: 1g | Sugar: 3g

The post Arugula Feta Salad appeared first on iFoodReal.com.

This Healthy Potato Salad recipe is creamy, flavorful and low fat! Yet it has classic potato salad taste we all crave and is a summer must-cook.

Our other potluck favorites include this low carb cauliflower potato salad, Instant Pot potato salad and Olivier salad.

Healthy potato salad recipe with diced pickles, red onion, fresh dill (of course!) and a creamy dressing consisting of yogurt, a bit of mayo, mustard and vinegar.

So good cold, especially if you pair it with Instant Pot ribs, turkey burgers or slow cooker pulled pork and Instant Pot corn on the cob on a side, this meal is heavenly!

Why You Will Love This Recipe

• Healthy: Compared to a serving of traditional potato salad that runs at 530 calories, this healthy potato salad recipe is only 232 calories.
• Simple ingredients: Ingredients you can find at any grocery store, like you would buy for a regular potato salad.
• Classic taste: Tangy, creamy, crunchy and with hard boiled eggs! This side dish is a crowd pleaser despite being a healthier potato salad.
• Make ahead: This salad tastes even better next day.

Ingredients for Healthy Potato Salad

These are default healthy potato salad recipe ingredients but they can vary on your taste and ingredients on hand. See below for variations and substitutions.

• Potatoes: Best potatoes for a potato salad are Yukon gold potatoes, red potatoes or baby potatoes. Leave russet potatoes for healthier mashed potatoes.
• Eggs: I use 3 large eggs but occasionally I add 5 eggs because I love hard boiled eggs in a salad!
• Pickles: Dill pickles vs. sweet pickles are my favorite. You can also use chopped sauerkraut or seeded fresh cucumber.
• Yogurt: Plain yogurt or Greek yogurt with fat content of at least 2% is the best. 0% or non-fat yogurt tastes chalky but can be used.
• Mayo: I am using mayonnaise made with avocado oil. There are many healthier mayonnaise options available on the market today like mayo made with olive oil, Vegenaise, or any organic and natural brand.
• Fresh herbs: I use fresh dill but fresh parsley will be great too.
• Red onion: Red onion is more mild and sweeter than yellow onion.
• Vinegar, mustard, salt and pepper: For tang and taste!

How to Make Healthy Potato Salad

Here is a quick overview how to make the best healthy potato salad that is also lower in fat and calories. Full recipe card is located below.

Cook potatoes and hard boil eggs together on the stove: Combine potatoes and eggs in a medium pot with enough cold water to cover them, place the lid on top and bring to a boil. Once boiling, reduce heat to low and cook for 7 minutes.

Cool eggs and potatoes: Remove eggs and place them in a bowl with cold water and ice, so they stop cooking.

Keep cooking potatoes until fork tender. Then drain and let them cool for 20 minutes or so. Adding potatoes that are too warm could result in watery potato salad!

Combine ingredients: In a large bowl, add cooled and chopped potatoes and hard boiled eggs. Then add pickles, red onion, dill, mustard, vinegar, yogurt, mayonnaise, salt and pepper.

Chill the salad: Stir healthy potato salad gently until well mixed together. Then place in refrigerator and chill for 3 hours or overnight.

What Are the Best Potatoes for a Potato Salad?

The best potatoes for a potato salad are waxy potatoes with thin skin like red potatoes, yellow potatoes, yukon gold potatoes or baby potatoes. You can also use new potatoes or fingerlings. They are less starchy and hold their shape better in a salad.

However, if you like more mushy potato salad feel free to use the russet potatoes. They are traditionally used for mashed potatoes because there are starchy potatoes and turn out very creamy.

If you really want to you can even use sweet potatoes to make a very healthy potato salad!

Substitutions and Variations

Here are a few ideas how to make this healthy potato salad your own based on your personal taste and ingredients you have on hand.

• If you do not have pickled ingredients: Add diced fresh cucumber or radishes. Just like pickled veggies add crunch and flavor, so do fresh vegetables, just a different one. Make sure to seed the cucumber with a teaspoon to prevent watery potato salad.
• Capers: Substitute pickles or sauerkraut with capers and a bit of fresh lemon juice.
• Add celery: I think celery is a personal taste. I add it to my healthy potato salad if I am in the mood for it but mostly I save it for this healthy tuna salad recipe.
• Green onion or white onion will work great in place of red onion.
• Mustard: Potato salad is like a hot dog, classic American food made with yellow mustard. If you are out, Dijon mustard works and makes it a fancy potato salad.
• Vinegar: I would highly recommend to stick to traditional white vinegar. Next best contender is white wine vinegar. Apple cider vinegar has distinct taste and can be used if you have to. And if pickle juice is all you have, go for it.
• Add crumbled bacon for an earthy bite. This is when I would be also adding sour cream, chives and cheddar cheese. A loaded potato salad which may result in using the term “healthy” loosely but I think life is about balance!

Tips for Best Results

Here are my top tips for the best healthy potato salad recipe! It is mostly advice about the potatoes.

• Do not salt cooking water: Add potatoes to a pot with cold water to cook. And do not add salt. As soon as salt touches food, it starts leaking moisture. This tip helps to prevent dry potato salad.
• On the stove, cook potatoes and eggs together: All you have to do is remove eggs after 5 minutes and place in an ice bath. Keep cooking potatoes for another 10-20 minutes depending on their size. Saves a lot of time and another pot to wash.
• Add vinegar while potatoes are cooling and toss them around: Acid penetrates into the flesh of potatoes adding that punch of flavor we all crave even with a healthy potato salad. I do so, if I remember.
• Let potatoes cool almost completely before mixing with mayo and yogurt to get rid of moisture completely. My grandma always cooled her cooked potatoes outside.
• To hard boil eggs separately: If you have leftover potatoes to use or for some reason you want to coo keggs separately, here are tutorials how to hard boil eggs on the stove, prep hard boiled eggs in Instant Pot or make air fryer hard boiled eggs.

FAQs

Serving Recommendations

Serve healthy potato salad cold as a healthy side dish! The following recipes go well with it for a complete summer BBQ:

• Sides: Instant Pot baked beans or Mexican bean salad.
• Protein: Grilled chicken breast or ground chicken burgers.
• Other cold salads: Healthy coleslaw and healthy macaroni salad.

Can I Make Potato Salad Ahead?

First of all, I highly recommend to make this healthy potato salad in advance and let it rest for best taste! It is super important to refrigerate it for 3 hours or overnight to allow flavor to build on. That’s when all ingredients penetrate each other.

This is what makes this potato salad a superb make ahead and leftover salad. Either way, you can store it covered in the refrigerator for 3-4 days before or after making it. Like borscht soup, it tastes even better next day.

I do not recommend to freeze it as potatoes do not freeze and thaw well. Their texture is very unpleasant upon thawing.

More Healthy Salad Recipes to Try

• Healthy shrimp salad
• Healthy pasta salad
• Vinegret salad
• Healthy chicken salad
• Healthy egg salad
• Healthy broccoli salad

52 healthy salad recipes to try this year because they are better than any restaurant.

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Healthy Potato Salad

This Healthy Potato Salad recipe is creamy, flavorful and low fat! Yet it has classic potato salad taste with only 232 calories!

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 232kcal

Author Olena Osipov

Ingredients

• 2 lbs baby potatoes, Yukon gold or red potatoes
• 3 large eggs
• 3/4 cup pickles, sauerkraut or fresh cucumber diced
• 5 tbsp red onion finely chopped
• 4 tbsp dill finely chopped
• 1 tbsp yellow mustard
• 1 tbsp any light color vinegar
• 1/2 cup plain yogurt 2%+ fat
• 1/4 cup mayo
• 1 tsp salt
• 1/2 tsp ground black pepper

US Customary – Metric

Instructions

• To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby – extra 10 mins, medium – 20 mins, large – 25 mins. Or until fork tender.
• To cook potatoes in Instant Pot: 

  To 6 or 8 quart

  Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with

  Quick Release: baby potatoes – 10 mins, medium 12 mins, large – 15 mins. Then you will have to make

  Instant Pot eggs separately or boil them on the stove for 7 minutes.
• Drain potatoes and let cool for 20 minutes uncovered.
• Meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Chop the eggs and add to the bowl.
• Cut potatoes into desired size pieces, some like chunky potato salad cut into 2 inch cubes and some more mushy, diced potatoes. Add to the bowl and gently stir salad with large spoon.
• Chill potato salad for at least 3 hours or overnight before serving. Serve cold with Instant Pot corn on the cob, grilled chicken breast or healthy turkey burgers.

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
• I used avocado oil mayo. 0% yogurt will lack flavor, so use at least 2% fat yogurt.
• If using fresh cucumber, remove seeds with a teaspoon.
• If using sauerkraut, chop it coarsely.
• Dijon mustard will work and any mustard I use is wet, from a bottle.
• You can also add diced celery or crumbled bacon.

Nutrition

Serving: 0.75cup | Calories: 232kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 526mg | Fiber: 4g | Sugar: 3g

The post Healthy Potato Salad appeared first on iFoodReal.com.

You will fall in love with making Instant Pot Potato Salad where potatoes and eggs cook at same time, in one pot! Creamy, tangy and zesty side dish that is a must for all summer gatherings!

Dump and go Instant Pot recipes like this one, Instant Pot chicken and potatoes and Instant Pot chicken and rice make me love my Instant Pot so much!

This Instant Pot potato salad is a pressure cooker spin-off of my healthy potato salad. Both have a Ukrainian flare to the recipe.

Potato salad in Instant Pot is made with tender potatoes, a tangy creamy dressing, crunchy pickles, crispy celery, fresh dill, and of course hard boiled eggs.

Why You Will Love Instant Pot Potato Salad

• It’s all done in one pot for easy prep, with simple ingredients and it comes together super quick.
• A great make ahead dish because it’s best served cold and stays fresh for up to 3 days.
• Same classic potato salad taste!
• Serve it with Instant Pot ribs, crockpot BBQ pulled chicken and of course Instant Pot corn on the cob.

What Are The Best Potatoes for Potato Salad?

I like to use Yukon gold or red potatoes for any potato salad. They have lower starch content and hold together well even under pressure. Russet potatoes will fall apart and are best to use for Instant Pot potato soup.

Ingredients for Instant Pot Potato Salad

This Instant Pot potato salad recipe calls for basic ingredients and is very customizable.

• Potatoes: I like to use Yukon gold potatoes or red potatoes.
• Eggs: You’ll need 4 large eggs.
• Pickles and pickle juice: A timeless ingredient that gives the potato salad in Instant Pot a crunchy tangy dill flavor.
• White vinegar: White wine or apple cider vinegar will work as well.
• Diced celery and chopped red onion: A crispy crunchy element that adds a bit of texture to an otherwise creamy salad.
• Yogurt, mayo and mustard: You want the yogurt to be at least 2% fat. I like to use mustard from a bottle, it’s pourable and much easier to mix together.
• Salt and pepper: A simple seasoning needed to bring everything together.

How to Make Instant Pot Potato Salad

Here is how to make potato salad in Instant Pot. Instant Pot potato salad recipe will work in any brand of electric pressure cooker like Instant Pot, Ninja Foodi or Cosori.

My favorite part about this potato salad is that you cook potatoes and eggs in Instant Pot at same time, and even mix the potato salad right in Instant Pot!

To the bottom of Instant Pot, add a trivet or steamer basket for potatoes. Add cold water, potatoes, and eggs in this order to your 6 or 8 quart Instant Pot. Close the lid, set valve to Sealing position and Pressure cook on High Pressure for 4 minutes.

Do a quick release once the cooking time is over, otherwise your potatoes in Instant Pot will overcook. Open the lid.

Transfer hard boiled eggs to an ice bath to stop them from cooking.

Drain the potatoes but keep them in the Instant Pot, and immediately drizzle them with the pickle juice and vinegar. Adding just a splash of vinegar to the potatoes immediately after cooking, will give it extra flavor without overpowering anything.

Do not put the inner stainless steel pot back on the heat, set it aside to allow potatoes to cool.

Chop pickles, celery, red onion and add them to the Instant pot inner pot with the potatoes. Remove eggs from the ice bath and peel them. Chop the egg whites, and mash the egg yolks with a fork.

Add eggs, yogurt, mayonnaise, mustard, salt and ground black pepper to the Instant pot with the potatoes and stir gently to combine.

Cover potato salad in Instant Pot with a silicone lid and refrigerate for a few hours. Serve Instant Pot potato salad cold once the flavors have blended and become even better.

Should I Peel the Potatoes?

You can peel potatoes if you want to but the skin of Yukon Gold or red potatoes is thin enough for a pleasant texture. If you do keep the skin on, don’t forget to give them a good scrub.

Can I Double or Cut the Recipe in Half?

Yes and yes. You can double this Instant Pot potato salad recipe or cut it in half. Cook time will stay the same in both cases. Only thing is you might have to use a large bowl for mixing the salad, if doubling the recipe in 6 quart Instant Pot.

Can I Make Potato Salad in Instant Pot Ahead?

Yes. I feel like making Instant Pot potato salad ahead of time is the best because it tastes so much better chilled. Make it up to 2-3 days in advance.

Just store in an airtight container in refrigerator until ready to serve. The flavors will become even better! Same goes for the leftovers.

You can also just cook the potatoes and eggs up to 1-2 days in advance and refrigerate until you are ready to assemble your Instant Pot potato salad.

I do not recommend to freeze potato salad as potatoes lose their structure and change taste once thawed.

More Tips for Best Results

• Check raw eggs for small cracks before adding them to Instant Pot. This will prevent odd shaped boiled eggs.
• Release pressure right away to avoid mushy potatoes.
• Add the vinegar to the potatoes while they are still hot. It’ll help bring out the zesty flavor of the vinegar as they cool but the strength of the “vinegar” taste will evaporate with the heat of the potatoes.

Potato Salad Add Ins

Here are so many additions you can add to your Instant Pot potato salad based on what you have on hand and your taste.

• Add some crumbled bacon for a bit of salty, smoky flavor, and even more texture.
• If you prefer the flavor of sweet pickles rather than dill pickles go ahead and use them.
• If you have a jar of relish on hand and would prefer to use it instead of chopped pickles, go for it.
• Add a little heat with some chopped jalapenos.
• Add fresh herbs and spices such as paprika, old bay seasoning, fresh chives, dill, thyme, or green onion.

More FAQs

What to Serve Instant Pot Potato Salad with?

This Instant Pot potato salad is a perfect side dish for grilling favorites like grilled BBQ chicken breast or turkey burgers.

Consider using your electric pressure cooker for the main dish. Transfer potatoes to cool and mix the salad in a large mixing bowl, and make Instant Pot pulled pork or Instant Pot BBQ chicken breast in it.

More Potato Recipes to Try

• Cauliflower potato salad
• Russian potato salad

More Instant Pot Side Dishes

• Instant Pot baked potatoes
• Instant Pot mashed potatoes
• Instant Pot baked beans
• Instant Pot steamed vegetables
• Instant Pot mac and cheese
• Instant Pot hard boiled eggs

Alternately, browse 12 more summer Instant Pot recipes and 45 healthy Instant Pot recipes!

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Instant Pot Potato Salad

Instant Pot Potato Salad is creamy, tangy and zesty side dish where potatoes and eggs cook at same time. A must for all summer gatherings!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Pressure Build Up Time 10 minutes minutes

Total Time 34 minutes minutes

Servings 10 servings

Calories 147kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2 lbs yukon gold or red potatoes 1-2 inch cubes
• 4 large eggs
• 1 tbsp pickle juice
• 1 tbsp white vinegar
• 3 (1 cup) dill pickles diced
• 2 large celery ribs diced
• 1/3 cup red onion finely chopped
• 1/2 cup yogurt 2% fat and higher
• 1/4 cup mayo
• 1 tbsp yellow mustard prepared
• 1 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
• Release pressure immediately by turning valve to Venting, open the lid and transfer eggs to an ice bath. Drain potatoes, then drizzle them with pickle juice and vinegar right in Instant Pot, and stir. Remove inner stainless steel pot from the Instant Pot and set aside to cool off.
• In the meanwhile, chop pickles, celery and red onion. Add them to the pot with potatoes.
• Peel the eggs, chop egg whites and mash egg yolks with a fork. Add both to the pot with potatoes along with yogurt, mayo, mustard, salt and pepper.
• Stir gently until combined, cover and refrigerate for a few hours to allow flavors to blend. Serve cold.

Notes

• To make ahead and store: It can be made and refrigerated for up to 2-3 days ahead. Do not freeze.
• You don’t have to peel red or yukon gold potatoes but you can. Don’t cut smaller than 1 inch cubes or use Russet potatoes because they will fall apart.
• Dijon mustard and any light color vinegar will work.
• 0% yogurt will lack flavor, so use at least 2%.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 515mg | Fiber: 2g | Sugar: 2g

The post Instant Pot Potato Salad appeared first on iFoodReal.com.