wellyourworld.com

Ingredients:

• 3 cups oatmeal
• 5 tablespoons Date Powder
• ½ teaspoon ground cinnamon

• To serve:
• 1 tablespoon ground chia/flax seeds

Instructions:

Pre-batch these oats into quart-sized mason jars so you always have them at the ready!

wellyourworld.com

Ingredients:

• brown rice
• plenty of water

Instructions:

Begin by adding the water to a large pot and bringing to a boil.

Next add the rice and stir. Bring the water back up to a boil and reduce to a simmer. Allow the rice to cook for 30 minutes, uncovered.

Strain out the water, return the rice to the pot, and cover with a tight fitting lid. Set aside on the countertop for 20 minutes. This steam dries the rice for the perfect texture.

To quickly cool the rice, spread it out over 1-2 sheets of parchment paper and let it sit for about 10 minutes.

wellyourworld.com

Ingredients:

• 1 yellow onion, diced
• 2 tablespoons minced garlic
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon tahini (optional)
• 1 tablespoon miso (optional)
• 2 teaspoons smoked paprika
• 2 teaspoons Date Powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1 teaspoon liquid smoke
• ½ teaspoon dried oregano
• ¼ teaspoon white pepper
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon celery seed
• 2 15 oz. cans chickpeas, drained and rinsed

Instructions:

In a medium saucepan sauté the onion and garlic for 3-4 minutes over medium high heat, adding a bit of water along the way to keep from sticking.

Add all of the remaining ingredients except the chickpeas, along with another splash of water if needed, and stir everything together. Continue sautéing to cook the spices a bit.

Finally add the chickpeas, stir to combine, and simmer for a few minutes to cook through.

wellyourworld.com

Ingredients:

• 2 cups dry black eyed peas
• 1 cup uncooked brown rice
• 1 14-16 oz. bag frozen fire roasted peppers and onions
• 1 4 oz. can diced green chiles or 2 jalapeños, diced
• 2 15 oz. cans diced tomatoes
• 2 tablespoons minced garlic
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper (optional)
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 3 cups water or veggie broth
• 1 bunch fresh collard greens, kale, or spinach

Instructions:

Add all of the ingredients except the greens to the Instant Pot and set to high pressure for 25 minutes, natural release.

Stir in the greens while everything is still hot.

Serve and enjoy!