Have you discovered the Instant Pot? Throw away your crock pot, pressure cooker and rice cooker! This amazing machine does it all. Here's a simple, tasty recipe to get you started. Adapted from KitchenStewardship.com.

Ingredients

• 1 cup lentils
• 1/2 cup brown rice
• 4 cups water
• 2 tsp. Herbamare, season salt or bouillon powder
• 2 Tbsp. Mexican seasoning (mine didn't have salt in it)
• 1/2 tsp. salt (adjust downward if your Mexican seasoning has salt)
• 1/4 tsp. black pepper powder
• 1 large onion
• 2 garlic cloves
• 1 bell pepper
• 1-2 carrots
• 1 can organic tomato paste
• OPTIONAL TOPPINGS: sliced olives, chopped avocados, shredded cheese, salsa, crumbled tortilla chips.

Directions

1. Chop onion, garlic, bell pepper and carrots.
2. Add chopped vegetables and remaining ingredients to the Instant Pot and stir.
3. Secure lid on pot, making sure valve is closed.
4. Set to pressure cook for 25 minutes and either quick release or natural release, according to the pot's instruction manual.
5. Serve with optional toppings.

Here's a simple cookie recipe that can double for a meal replacer. The name comes from the chapter in the Bible where Jacob sent his sons back to Egypt for food for a second time. Honey, spices (cinnamin?), pistachios and almonds were the gift of choice back then, and they are the bulk of the ingredients in these cookies.

No matter how “healthy” some foods seem to be, most processed foods aren’t. Store-bought mayonnaise usually contains genetically modified ingredients, but mayo is a key ingredient in my Ranch Dressing (from the What the Bible Says about Healthy Living Cookbook), which my hubby eats with lunch daily. Here's a simple, tasty recipe for making your own.

Each summer I try to find simple, tasty, healthy hamburger recipes, but they always seem too complicated, too bland or too decadent. Here is the version I came up with, in the spirit of the What the Bible Says about Healthy Living Cookbook (simple, tasty, healthy).

I renamed this super-simple version of Chicken Parmesan to help my son be open to it. It worked! The best part: these stayed perfectly moist, even on day 2. As always, try to incorporate vegetables into this. I didn't have room in the pan, but next time I'll probably try tossing chunks of bell peppers, onions and zucchini with the sauce in the pan, too.

I adapted this recipe from the latest Agriberry CSA newsletter. It wasn't as flavorful as I expected it to be, but it's super-high in protein, easy to make, has a nice texture, and is a great wheat-free option for people on gluten free diets or who will soon be looking for wheat-free Passover breakfast recipes. Once it's topped with jam or syrup, it's plenty tasty!

I was going to make soup with these yummy ingredients but decided to make mashed potatoes instead. So, rather than adding additional liquid for soup, I left the concoction thick and served it on plates instead of in bowls. 

I often cook extra food on Thanksgiving so that I have leftovers for the long weekend. Once it is crammed into the fridge, though, I am often paralyzed. “Now what do I do with all of this stuff?”

Here are a few ideas. The sooner you plan for your leftovers, the more enjoyable your long weekend will be.

Once you've prepared this delicious, nutritious dessert a time or two, you can whip up a batch in minutes.

I confess I was a little nervous serving Lentil Tacos to my carnivorous husband and son, but they both loved it (and so did I). This slow cooker recipe is very forgiving! Adjust any of the seasonings to your personal taste.