In November I got this magic pot (That’s what the kids call it) called an Instant Pot! It is a programmable pressure cooker. This thing isn’t your grandma’s pressure cooker. It is so much more than a pressure cooker. It can sauté, steam, slow cook, cook rice and (the Duo version) makes yogurt. As you will see in a few minutes it can also “bake” with pressure!

This is the exact way to make the cheesecakes. I have not failed a single one yet. I have made a total of 8 since November! This is the basic recipe. You can add flavor like lemon or chocolate to this recipe and change it up a bit! I even swirled blueberry pie filling in one and it came out great!

You will need a 7 inch springform pan to make this cheesecake! I recommend the Nordic Ware 7 inch springform, but any brand will work. This cheesecake has been made with a slightly larger springform pan and a 6 inch, but your results will vary.

Ingredients

Crust
1/2 cup crushed cookies or graham crackers, about 6 cookies
2 tablespoons butter melted

Filling
2 8-ounce packages cream cheese, room temperature!! (Important!!)
3/4 cup sugar
1/3 cup heavy cream
1/3 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all purpose flour
3 eggs, room temperature (Important!!)

Instructions:
1) Grease cheesecake pan with butter. I spray with cooking spray also. I make sure the butter is mashed into the cracks. This keeps it from leaking.
2) Crush cookies finely and add melted butter. Mash into bottom of cheesecake pan and put in refrigerator until butter firms up. Approximately 5 minutes.
3) Mix together everything but the eggs. Once mixed add egg one at a time. Do not over mix!
4) Add mixture to cheesecake pan and lift pan and tap gently on the counter to get the air bubbles to come to the surface.
5) Make a foil sling. Fold approximately 2 feet of foil lengthwise to make a sling to lower and raise your cake out of the pot.
6) add one cup of water to instant pot. Add metal rack that came with the Instant Pot.
7) lower cheesecake into pot using the foil sling you just made.
8) fold sling inward to make and “A” shape or teepee. Leave it that way.
9) put instant pot lid on and lock in place.
10) press MANUAL 30 min.
11) IP will come to pressure and count down when pressurized.
12) When unit beeps that it is done allow the time to count up to 10. This is a natural release of pressure. Once it reaches 10 release the rest of the pressure by moving the valve to “venting”.
13) Immediately remove the cheesecake using the foil sling and set on cooling rack.
14) using a paper towel, dab the corners of the paper towel along the top of the cake and the bottom of the outside of the pan to soak up as much water as possible.
15) WALK AWAY!! LOL. Leave the cake to cool to room temp for two hours. Don’t mess with it.
16) At this time put it in the refrigerator for 4 hours. If you can wait that long. I like to leave the edge of the springform on until I am ready to serve the cheesecake.
17) enjoy.

TIPS:

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I bought this awesome electric pressure cooker called an Instant Pot. This thing is king of the kitchen right now! It pressure cooks, sautés, steams, slow cooks, ferments, and lots more! The ability I am most excited about is being able to make cakes and bread in it! I thought this was so neat!! Most of the recipes I found for bread or cake are not Paleo compliant so I had to come up with one of my own! I used this steamed banana bread recipe and substituted ingredients for Paleo ingredients. The results were AMAZING! This pressure cooker Paleo banana bread is dense and moist! I am still incredibly shocked that this works in a pressure cooker!! You can get the Instant Pot IP-Duo60 7-in-1 Programmable Pressure Cooker here: Amazon

My mom used to make a very similar Pumpkin bread around the holidays! I plan to order more cassava flour and make a Paleo pressure cooker pumpkin bread! I am thinking it will turn out the same and that is really exciting!

Pressure Cooker Paleo Banana Bread!

Ingredients:
1/3 cup softened ghee
3/4 cup coconut sugar
1 egg (room temperature)
1 tsp vanilla
2 mashed, very ripe bananas
1 1/2 cup cassava flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/3 cup cashew milk (or coconut, almond, etc)
1 1/2 tsp cream of tartar

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Instructions:
Add alternative milk (can use coconut, cashew, almond, etc) and cream of tartar together in a small bowl and set aside. (This makes “buttermilk”)
Cream together butter and sugar. Add egg and vanilla and mix well.
Add mashed bananas and continue to mix.
In a separate bowl mix cassava flour, baking powder, baking soda and salt. Gradually add to wet ingredients while mixing.
Add in the “buttermilk mixture” of alternative milk and cream of tartar.
Cover with foil. If you make a foil “tent” and spray with cooking spray it won’t stick!
In a greased 7 inch or smaller cake pan (I used my AMAZING 7 inch springform pan) add the mixture.
Add 2 cups of water to the instant pot.
Set metal trivet rack in the bottom of the Instant Pot.
Lower your pan filled with batter onto the trivet.
Close lid of Instant Pot and move knob on top to SEALING.
Press MANUAL 30 minutes. The Instant Pot will start to count down AFTER it has come to pressure.
When the Instant Pot beeps finished allow it to NATURALLY release pressure. Mine took 17 minutes, but this time varies.
When the pressure is gone and you can remove the lid do so.
Carefully remove the trivet and pan. Remove the foil. Allow to cool on a wire rack IN THE PAN. Once it is cool if will easily remove from the pan.
I let mine sit out until completely cool and then put it in the refrigerator overnight to enjoy with my coffee in the morning!

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I am on a quest to find what the average family spends a month on groceries! I polled a ton of people on Facebook and I would love input from my readers!

What do you spend a month on groceries for your house?

How many people do you feed?

Do you buy some, all or no organic foods?

Click the picture below and it will take you to Instagram so that you can be a part of the conversation! If you don’t have Instagram that is ok! Leave me a comment here!

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I’m doing a little research for my blog and would love for my readers to answer this question for me!! Leave a comment here or send me a dm please! Also knowing if you buy all organic would help too! #research #blogger #foodblogger #food #help #question #feedbackneeded #qa #answerthis #paleo #weightloss #budget

A photo posted by Jennifer Hodgkiss (@the_paleo_gypsy) on Sep 15, 2015 at 11:10am PDT

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The post What is your monthly food budget? appeared first on That Savage Life.

We found ourselves with an abundance of overly ripe bananas. What I was wanting was Paula Deans Banana Cake with cream cheese frosting, but we all know that would have been a terrible idea! This recipe is my attempt to replicate the taste of Paula’s famous cake in a bar format that my family can eat.  The boys wouldn’t stay out of it and the entire pan of Paleo Frosted Banana Bars were GONE in less than 24 hours. My husband might have helped a little! These are great as dessert, but they are super awesome in the morning with a cup of black coffee! I like mine without the icing, but the boys really ladled their icing on! I hope you enjoy this recipe as much as we did!

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Paleo Frosted Banana Bar recipe:

Ingredients:
1/2 cup Butter or Ghee
3 cups Casava flour or a mix of almond/coconut flour
2 cups Coconut Sugar
1 tsp baking soda
1tsp Cinnamon
1/2 tsp Himalayan sea salt
3 eggs beaten
3/4 cup coconut oil
4 large very ripe bananas mashed
1 cup finely chopped pecans
1 1/2 tsp vanilla extract

Instructions: 
1) Preheat oven to 350 degrees.
2) In a large bowl gently combine butter, flour, sugar, baking soda, cinnamon, salt, eggs and oil. Don’t over mix. Just mix enough to combine ingredients.
3) Mash in banana, pecans and vanilla.
4) In a greased (you can use coconut oil) bar pan press the dough all the way to the sides.
5) Bake at 350 for about 20 minutes until the dough is firm and cooked lightly golden brown.
6) Allow to cool completely and drizzle icing just before eating! (Recipe for icing to follow!)

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Icing:

Ingredients:
1 can COLD coconut full fat milk from the refrigerator.
1/2 tsp vanilla extract

Instructions for icing:
1) Open can and drain off the liquid. The fat should be solid.
2) Add coconut milk fat and vanilla in a bowl and whip with mixers until fluffy.
3) Drizzle and enjoy!

** You can also use a cashew cream cheese, but I have not tried this yet!

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So, it sounds really strange, but we got a whole bag of dried hibiscus flowers from bountiful baskets and I wanted to find something other than making tea to do with it. Thus Paleo Hibiscus Ice Cream was born! Plus he bought be this awesome new ice cream maker and I had to use it! I made homemade coconut milk and infused the hibiscus flowers! It turned out great and the kids loved it too! Plus the color is really cool!

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Ingredients:
4 cups almost boiling water
2 cups shredded coconut
1/8 cup dried hibiscus flowers
1/4 cup honey
1/4 tsp vanilla

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Instructions:
First, we need to make the coconut milk. If you want to skip this part canned, full fat coconut milk can be used. Bring water almost to a boil. Place 2 cups of shredded coconut in a blender (we use a Vitamix), pour 4 cups of hot water over it and blend on high until thick and frothy. During this part I added my dried flowers to the hot coconut milk mixture and allowed it to sit for about 15 minutes and steep. Next, using a nut milk bag or fine strainers strain the mixture. You will be left with a wonderfully creamy coconut milk. Then, allow the mixture to cool completely and add to an ice cream maker with the honey and vanilla and allow it to freeze for about 20! My boys decided to add some Enjoy Life chocolate chips to the ice cream about 5 minutes before it was complete.

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