1. Moroccan Sticky ChickenTry to cook this Moroccan sticky chicken in your instant pot, and you will be able to taste one of the best pressure-cooked dishes. It will have a crispy texture on the outside, and, at the same time, it will be tender and succulent on the inside. Garnish your dish with sesame seeds and add chopped scallions. Enjoy!Total time: 50 minIngredients:1 lb (about 6) chicken drumsticks 1 tsp garlic powder1 tsp paprika½ tsp ginger (ground)1 tsp cumin (ground)½ tsp cinnamon (ground)¼ tsp coriander (ground)¼ tsp saffron threads (packed)1 tsp sea salt½ tsp black pepper2 tsp blackstrap molasses¼ c honey1 medium lemon (zest & juice)Sesame seeds (for garnish)Chopped scallions (for garnish)Directions:1. To prepare your spice rub, you should pulverize the spice (including the garlic powder, paprika, ginger, cumin, coriander, cinnamon, and saffron), and then add black pepper and sea salt to them. Rub your chicken with this spice mixture.2. Next, set your instant pot to ‘Sauté’ (and do not put the lid on). After the instant pot starts indicating ‘Hot’, you should cover its bottom with some lard or avocado oil. Start browning the drumsticks. Cook them for about 15 minutes.3. Press ‘Keep warm/Cancel’ button and cover the instant pot with the lid. Push the ‘Manual’ button and adjust the cooking time to 10 minutes. Make sure the steam valve is closed.4. After your drumsticks are ready, you should press the ‘Keep warm/Cancel’ button to turn off your instant pot. Do a quick pressure release by setting the steam valve to ‘Venting’.5. Use tongs to remove the lid. And then place your chicken to a bowl. To keep your meat warm, you should wrap it with aluminum foil. Allow the juices from the cooking process to remain in the pan. Set your instant pot to the ‘Sauté’ mode again and leave the lid open.6. In another bowl, blend the molasses, honey, lemon zest and lemon juice. Pour this mixture in with the cooking juices. Stir it from time to time. Cook for about 10 minutes till the liquid turns into a thick sauce. And now cover your cooked drumsticks with the sauce. Garnish it with chopped scallions and sesame seeds and serve the dish.2. Carrots, Peas and Broccoli in Coconut Curry SauceBy using these alkaline-forming vegetables combined with the curry powder and coconut milk, you will not only make this side dish rich in flavors, but you will also be able to cook very delicious dish filled with vitamins and antioxidants. The broccoli, peas and carrots are alkaline foods. They are also rich in vitamin C, minerals, dietary fiber, and antioxidants. Broccoli is one of the cruciferous vegetables that should be used as much as possible to be healthy. It is rich in dietary fiber, manganese, folate, vitamin C, vitamin K and vitamin A. Broccoli has detoxifying properties thanks to a high content of dietary fiber, which help cleanse our body from harmful substances. Moreover, it is also known for lowering bad cholesterol levels. Peas are an alkaline food as well. Peas have anti-inflammatory and antioxidant properties, thus preventing heart disease and cancer, and slowing down the aging process. Carrots are one of the best foods for supporting the eye health. In addition, carrots have a lot of vitamins, potassium, and dietary fiber.Total time: 30 minIngredients:500g broccoli200g peas (fresh or frozen)400g carrots2 medium-sized onions3 garlic cloves200ml yeast-free vegetable stock1 lemon (unwaxed)200ml coconut milk (unsweetened)2 tbsp coconut oil2 tsp curry powderHimalayan crystal salt (or Celtic sea salt)Black pepper (freshly ground)Directions:1. Peel 3 garlic cloves and 2 medium-sized onions and then cut them into small pieces. After washing the carrots and broccoli, you should drain them. After separating your broccoli florets from the stem, slice the carrots.2. Next, you should heat the olive oil (2 tbsp) in a frying pan. Start grilling the garlic, onions, and curry powder. Add the broccoli florets and sliced carrots. Season with Himalayan crystal salt or Celtic sea salt. Start gently frying. Cook for several minutes. 3. Add the vegetable stock and coconut milk. Next, season with the grated lemon zest (1/2 tsp) and then cover your pan with a lid. Start cooking. Cook for 12 minutes.4. Next, flavor your curry with pepper, salt, curry powder and lemon juice (1 tbsp). And then bring to a boil. Now you can serve the dish.3. Chicken SaladThis easy chicken salad can be combined with any keto side dishes. What is more, you can add tuna or any other ingredients to this recipe. The main ingredient in this recipe is chicken. It contains a lot of phosphorus. This mineral is known for keeping bones and teeth healthy. Chicken is also rich in selenium which strengthens your immune system. Total time: 1 hr 15 minIngredients:4 chicken breasts105 g green peppers125 g celery20 g green onions¾ cup mayo¾ cup sweet relish (sugar-free)3 large eggs (hardboiled)Directions:1. First of all, you should preheat the oven to 350 degrees F. Place the chicken breasts in an oven-safe pan and cover it with a lid. Add the cream and cook for about an hour. After your chicken is done, allow it to cool.2. After placing 3 large eggs into a pan, immerse them in water and then bring it to a boil. Start cooking for about 15 minutes. In the meanwhile, you should chop the other ingredients (such as the green peppers, celery, and green onions).3. Cut your chicken breasts into small pieces. And then blend the dry and cut wet ingredients in a bowl. And now you should add your cooked chicken to this mixture and blend thoroughly. And finally, add the finely chopped eggs and stir well. Serve and enjoy!4. Raspberry Jam Sponge PuddingBy using your slow cooker, you will be able to make this classic sponge pudding in less than 5 hours. You can serve it in combination with raspberry jam and vanilla custard. This dessert is easy to cook in your slow cooker. And it is worth cooking, if you wish to lend more variety to your daily diet, especially in cold winter weather.Total time: 6 hr 20 min Ingredients:Equipment:1 1/2 cups self-rising flour125g butter (softened)2 eggs1/2 cup raspberry jam1/2 cup milk1/2 cup caster sugar1 tsp lemon rind (finely grated)1 tsp vanilla bean paste4-cup pudding basinDirections:1. First of all, you should coat your pudding basin with the olive oil. Put the raspberry jam in the pudding basin. Next, place the finely grated lemon rind, vanilla bean paste, softened butter, and caster sugar in a bowl.2. Start beating them with an electric mixer (till they are creamy). And now you should stir in the eggs (one at a time). Beat them well.3. Add the milk and self-rising flour and then mix (till they are well combined). Place the mixture into the pudding basin.4. And now start cutting a 30cm square of the aluminum foil and a 30cm square of the baking paper. Put the baking paper on the aluminum foil. Fold it in the middle (to pleat). Wrap it over the pudding basin (with the aluminum foil side up). Tie it with a string twice around the top. And now you should scrunch the baking paper and aluminum foil (around the rim of your pudding basin).5. And finally, put an upturned saucer in the slow cooker. Put your pudding atop. Add enough boiling water. Cover your slow cooker with the lid. Start cooking on low. Bake the pudding for about 6 hours. Let it cool for about 10 minutes. Cut the raspberry jam sponge pudding into wedges and then serve it.5. Sweet Curried Cauliflower SoupThis Sweet Curried Cauliflower Soup is perfect for healthy dinner. Its main ingredients are cauliflower and spices (such as curry powder, garlic, black pepper and cinnamon). Cauliflower is rich in vitamin C (a powerful antioxidant strengthening immune system) and potassium (promoting brain and heart health). Spices contain vitamins, minerals, and antioxidants. They also have anti-inflammatory, antiviral and warming properties.Total time: 50 minIngredients:1 head of cauliflower (roughly chopped)2 cups chicken broth (or vegetable broth)1 apple (cored, chopped)1 sweet onion (chopped)2 tbsp curry powder1 garlic clove (minced)1 tbsp garlic powder1/8 tsp cinnamonPinch of black pepper2 tsp salt1 tbsp raw honey1/2 can coconut milk2 tbsp olive oilDirections:1. First of all, preheat the oven to 400° F. Chop a head of cauliflower into florets. Sprinkle it with olive oil and season with salt. Roast for 20 minutes. In the meanwhile, you should add a small amount of olive oil to a soup pot, and start heating it over medium heat.2. Add the minced garlic and cook until it is fragrant, and then add the chopped apples and onions. Pour the coconut milk and chicken broth (or vegetable broth). And finally, add the raw honey and spices (curry powder, garlic powder, cinnamon, and black pepper). Simmer the soup for about 8 minutes. And now you should add it to your immersion blender and purée it. Serve the cauliflower soup garnished with parsley.