25+ Delicious Friday Diabetic Pressure Cooker Recipes for a Healthy Weekend

Fridays are the perfect opportunity to unwind and enjoy a delicious meal after a long week, but for those managing diabetes, finding the right balance of flavor and nutrition can be challenging.

The good news is, with a pressure cooker, preparing diabetic-friendly meals doesn’t have to be time-consuming or difficult.

We’ve curated a collection of 25+ flavorful and nutritious diabetic-friendly recipes that you can prepare quickly using your pressure cooker.

From savory stews and comforting curries to light stir-fries and hearty soups, these meals are designed to help you enjoy a stress-free Friday while keeping your blood sugar levels in check.

Whether you’re looking for a low-carb option, a protein-packed dish, or a vegetarian feast, we’ve got you covered.

So, get ready to discover some tasty, healthy, and easy-to-make recipes that will make your Friday evenings both satisfying and diabetes-friendly!

25+ Delicious Friday Diabetic Pressure Cooker Recipes for a Healthy Weekend

With these 25+ diabetic pressure cooker recipes, you no longer have to worry about compromising taste for health.

By using your pressure cooker, you can create flavorful meals that are quick, nutritious, and ideal for managing diabetes.

These recipes not only provide essential nutrients and fiber but are also low in carbs and rich in proteins, ensuring you stay full and satisfied without spiking your blood sugar.

So, whether you’re craving a comforting soup, a hearty stew, or a light vegetable stir-fry, these recipes are designed to make your Fridays healthier and more enjoyable.

The best part is that they’re all simple to prepare, allowing you to spend less time in the kitchen and more time relaxing with family or friends.

Hearty Lentil and Spinach Soup

This hearty lentil and spinach soup is a perfect choice for diabetics. Packed with protein, fiber, and essential nutrients, it provides long-lasting energy without spiking blood sugar levels. The mild spices and fresh vegetables make it a flavorful and comforting dish. This one-pot meal is quick and easy to prepare in a pressure cooker, making it an excellent option for a busy Friday dinner.

Ingredients

• 1 cup dried lentils, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups fresh spinach, chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Set the pressure cooker to sauté mode and heat olive oil. Add onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened.
2. Add cumin, paprika, and turmeric. Stir for 1 minute to release the aroma of the spices.
3. Mix in the lentils and vegetable broth. Season with salt and pepper.
4. Close the lid and pressure cook on high for 12 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
6. Open the lid, stir in the spinach, and let it wilt in the residual heat.
7. Serve warm with a slice of whole-grain bread or on its own.

This lentil and spinach soup is not just a meal; it’s a bowl of nourishment. With its rich flavors and health benefits, it’s a satisfying way to end a long week.

Zesty Lemon Herb Salmon

This zesty lemon herb salmon is a quick, nutritious dish that brings vibrant flavors to your plate. The combination of garlic, fresh herbs, and lemon makes the salmon both aromatic and light, while the pressure cooker locks in moisture, ensuring a tender and flaky texture. High in omega-3 fatty acids, this dish is great for heart health and managing blood sugar levels, making it a perfect choice for diabetics.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 lemon, sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup water

Instructions

1. Season the salmon fillets with salt, pepper, garlic, and fresh dill. Drizzle olive oil on top.
2. Place lemon slices on top of the salmon fillets.
3. Add water to the pressure cooker and place a steamer basket or trivet inside.
4. Lay the salmon fillets on the steamer basket.
5. Close the lid and pressure cook on high for 4 minutes.
6. Perform a quick pressure release, then carefully remove the salmon fillets.
7. Garnish with additional dill and lemon slices, if desired, and serve immediately.

This dish brings the freshness of herbs and citrus to your dinner table, offering a light yet fulfilling meal. It’s an excellent way to wrap up your Friday with a nutritious and delicious entrée.

Vegetable Quinoa Pilaf

This vegetable quinoa pilaf is a wholesome, diabetic-friendly dish that’s full of flavor and texture. Quinoa, a high-protein grain, is paired with colorful vegetables and lightly seasoned to create a balanced and satisfying meal. Cooked in a pressure cooker, this recipe is both time-saving and perfect for maintaining a healthy lifestyle.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup green peas
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and heat olive oil. Add cumin seeds and let them splutter.
2. Add onion and garlic, sautéing for 2-3 minutes until softened.
3. Mix in carrots, bell peppers, and turmeric powder. Cook for 2 minutes.
4. Add quinoa and vegetable broth, stirring well. Season with salt and pepper.
5. Close the lid and pressure cook on high for 1 minute.
6. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
7. Stir in the green peas, fluff the quinoa with a fork, and serve hot.

This vegetable quinoa pilaf is not only a feast for the eyes but also a treasure trove of nutrients. It’s a hearty, delicious way to stay on track with your health goals while enjoying a warm and comforting Friday meal.

Spicy Chickpea and Tomato Stew

This spicy chickpea and tomato stew is a perfect option for diabetics seeking a flavorful, hearty meal. Packed with fiber and protein from the chickpeas and rich in antioxidants from tomatoes, this dish promotes stable blood sugar levels. The combination of cumin, coriander, and chili gives it a bold flavor, and the pressure cooker makes the preparation quick and effortless.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onion and garlic, and sauté for 3 minutes until softened.
2. Add cumin, coriander, chili powder, and turmeric. Stir for 1 minute to release the spices’ aroma.
3. Add chopped tomatoes and cook for 2 minutes until they begin to break down.
4. Stir in the chickpeas and vegetable broth. Season with salt and pepper.
5. Close the lid and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
7. Garnish with fresh cilantro and serve with a side of brown rice or whole-grain bread.

This spicy chickpea and tomato stew offers a bold, comforting flavor that’s both satisfying and nutritious. It’s a great meal to end the week, providing the perfect balance of protein, fiber, and spices.

Cauliflower and Sweet Potato Curry

This cauliflower and sweet potato curry is a warm, flavorful dish that is diabetic-friendly. Sweet potatoes provide complex carbohydrates, while cauliflower adds fiber and essential vitamins. With aromatic spices and a creamy texture, this curry is comforting and satisfying, yet light enough for a healthy Friday meal. The pressure cooker speeds up the cooking process, allowing the flavors to meld together beautifully.

Ingredients

• 1 medium sweet potato, peeled and diced
• 1/2 head of cauliflower, broken into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk (light)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add the onion and garlic, sautéing for 3-4 minutes.
2. Add cumin, garam masala, turmeric, and cinnamon. Stir for 1 minute to bring out the flavors.
3. Add sweet potato, cauliflower, vegetable broth, and coconut milk. Stir well to combine.
4. Season with salt and pepper.
5. Close the lid and cook on high pressure for 7 minutes.
6. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
7. Serve hot with a sprinkle of fresh cilantro on top.

This cauliflower and sweet potato curry is a delightful dish full of comforting flavors and essential nutrients. It’s the perfect Friday meal for those looking to enjoy a heartwarming, yet health-conscious dinner.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a colorful and nutritious option for a diabetic-friendly Friday meal. Filled with quinoa and black beans, they provide a healthy dose of protein and fiber, helping to keep blood sugar levels stable. The combination of bell peppers, tomatoes, and spices adds depth of flavor, while the pressure cooker makes the stuffing process fast and easy.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 cup diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup shredded low-fat cheese (optional)

Instructions

1. Preheat the pressure cooker on sauté mode and heat olive oil. Add onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in cumin, chili powder, and diced tomatoes. Cook for another 2 minutes.
3. Add quinoa and black beans to the mixture. Stir well, then season with salt and pepper.
4. Stuff the bell peppers with the quinoa-bean mixture and place them in the pressure cooker.
5. Add 1 cup of water to the bottom of the pressure cooker and place a trivet to hold the peppers.
6. Close the lid and cook on high pressure for 5 minutes.
7. Once done, manually release the pressure, then top each stuffed pepper with cheese if desired, and serve immediately.

These stuffed bell peppers are not only vibrant and delicious but also a balanced meal that fits into a diabetic diet. They provide a satisfying combination of textures and flavors that make for a fulfilling Friday dinner.

Spinach and Mushroom Frittata

This spinach and mushroom frittata is a perfect diabetic-friendly meal that’s light, savory, and full of nutrients. Packed with iron from spinach and antioxidants from mushrooms, this frittata is a wholesome way to start the weekend. The pressure cooker ensures the eggs cook evenly, giving the frittata a fluffy and creamy texture.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 small onion, diced
• 1/2 cup low-fat milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onions and mushrooms, sautéing for 5 minutes until softened.
2. Stir in the spinach and cook until wilted, about 2 minutes.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the sautéed vegetables.
4. Close the lid of the pressure cooker and cook on low pressure for 6 minutes.
5. Once the timer goes off, perform a quick release and check that the frittata is set.
6. If desired, sprinkle with shredded cheese and let it melt before serving.

This spinach and mushroom frittata is a great way to enjoy a filling and nutritious meal that’s perfect for diabetics. It’s easy to prepare and offers a good balance of protein, fiber, and healthy fats, making it an ideal meal to end the week.

Cabbage and Bean Stew

This cabbage and bean stew is a nutritious, low-calorie, diabetic-friendly dish that’s perfect for a cozy Friday meal. The combination of cabbage and beans provides fiber and protein, helping to keep blood sugar levels stable. With mild spices and vegetables, this stew is rich in flavor and essential nutrients, and it’s made effortlessly in the pressure cooker for a quick and satisfying meal.

Ingredients

• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 1/2 head of cabbage, shredded
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onion and garlic, and sauté for 3-4 minutes until softened.
2. Add cumin powder and smoked paprika, and cook for 1 minute to release the flavors.
3. Stir in the tomatoes and cook for 2-3 minutes until they begin to break down.
4. Add the shredded cabbage, kidney beans, and vegetable broth. Season with salt and pepper.
5. Close the lid and cook on high pressure for 7 minutes.
6. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
7. Serve hot with a sprinkle of fresh herbs, if desired.

This cabbage and bean stew is a filling, heart-healthy option that helps manage blood sugar levels. It’s an ideal way to wrap up your Friday evening with a warm, nutrient-packed meal.

Chickpea and Spinach Curry

This chickpea and spinach curry is an easy-to-make, hearty meal that’s diabetic-friendly and rich in flavor. Chickpeas provide a good source of protein and fiber, while spinach adds essential vitamins and minerals. The pressure cooker makes it quick to prepare, and the combination of spices delivers a comforting, rich taste without being overly heavy.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 cup diced tomatoes
• 1/2 cup low-fat coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onion and garlic, cooking for 3-4 minutes until softened.
2. Add cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1 minute to bring out the flavors of the spices.
3. Add diced tomatoes and cook for another 2 minutes, stirring occasionally.
4. Stir in the chickpeas, spinach, and coconut milk. Season with salt and pepper.
5. Close the lid and cook on high pressure for 5 minutes.
6. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
7. Serve with brown rice or quinoa for a complete meal.

This chickpea and spinach curry is a flavorful, nutritious meal that’s perfect for diabetics. It’s a great way to enjoy a satisfying dinner with minimal effort, while also promoting balanced blood sugar levels.

Mushroom and Pea Risotto

This mushroom and pea risotto is a creamy, comforting dish that’s both filling and diabetic-friendly. Made with brown rice instead of traditional white rice, it offers more fiber and nutrients while still maintaining the rich texture of a classic risotto. The mushrooms and peas provide a nice balance of earthy flavors and sweetness, making it a delightful and healthy Friday meal.

Ingredients

• 1 cup brown rice
• 1/2 cup peas (frozen or fresh)
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups low-sodium vegetable broth
• 1/2 cup low-fat milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onion and garlic, cooking for 3-4 minutes until softened.
2. Add sliced mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown.
3. Stir in the brown rice, followed by vegetable broth. Season with salt and pepper.
4. Close the lid and cook on high pressure for 22 minutes.
5. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
6. Stir in the peas and low-fat milk. Mix until creamy.
7. Serve hot, garnished with fresh herbs or a sprinkle of grated cheese, if desired.

This mushroom and pea risotto is a healthy, creamy alternative to traditional risottos, making it ideal for diabetics. It’s a warm and hearty meal that’s perfect for a relaxing Friday evening.

Zucchini and Carrot Fritters

These zucchini and carrot fritters are light, crispy, and packed with vegetables. They offer a delicious way to enjoy a healthy, low-carb meal while satisfying your cravings for something crunchy. The combination of zucchini and carrots adds fiber and vitamins, making these fritters a great option for diabetics. Cooking them in the pressure cooker ensures they stay moist inside while developing a golden, crispy exterior.

Ingredients

• 1 medium zucchini, grated
• 2 medium carrots, grated
• 1/4 cup whole wheat flour
• 2 eggs
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped

Instructions

1. Grate the zucchini and carrots, then squeeze out any excess water using a clean cloth or paper towel.
2. In a large bowl, combine the grated zucchini and carrots with whole wheat flour, eggs, cumin, turmeric, salt, and pepper. Mix until the ingredients are well incorporated.
3. Heat olive oil in the pressure cooker on sauté mode.
4. Form small fritters from the mixture and cook them in batches, pressing down slightly with a spatula. Cook each fritter for 2-3 minutes on each side until golden and crispy.
5. Once done, remove the fritters and place them on a paper towel to absorb excess oil.
6. Garnish with chopped parsley and serve warm with a side of yogurt or your favorite dip.

These zucchini and carrot fritters are not only a healthy snack or light meal but also an excellent way to incorporate more vegetables into your diet. They’re quick to make, full of flavor, and perfect for a diabetic-friendly Friday meal.

Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a low-carb, diabetic-friendly alternative to traditional fried rice. Cauliflower rice is light, nutritious, and a great way to incorporate more vegetables into your diet. Packed with a variety of colorful vegetables and seasoned with savory soy sauce and spices, it’s a quick and easy dish that’s full of flavor and perfect for a healthy Friday meal.

Ingredients

• 1 medium cauliflower, grated or pulsed into rice-sized pieces
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 eggs, lightly beaten
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat sesame oil in the pressure cooker on sauté mode. Add the onion and garlic, cooking for 2-3 minutes until softened.
2. Add the mixed vegetables and ginger, sautéing for an additional 3 minutes.
3. Push the vegetables to the side and pour the beaten eggs into the center of the cooker, scrambling until fully cooked.
4. Stir in the cauliflower rice, soy sauce, and salt and pepper. Cook for 2-3 minutes until the cauliflower rice is tender but not mushy.
5. Close the lid and set the pressure cooker to sauté mode, allowing everything to cook together for another 2-3 minutes.
6. Serve warm, garnished with fresh cilantro.

This cauliflower rice stir-fry is a delicious and light way to enjoy the flavors of fried rice without the carbs. It’s perfect for diabetics looking for a healthy, filling meal with a variety of colorful vegetables.

Lentil and Vegetable Dahl

This hearty lentil and vegetable dahl is a comforting, fiber-rich dish that’s perfect for diabetics. Packed with protein from lentils and a variety of vegetables, this dish helps maintain stable blood sugar levels. With a blend of warming spices like turmeric and cumin, it’s a flavorful and nutritious option to enjoy on a Friday evening.

Ingredients

• 1 cup dried lentils, rinsed
• 1 carrot, diced
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in the pressure cooker on sauté mode. Add onion, garlic, and sauté for 3-4 minutes until softened.
2. Stir in turmeric, cumin, and ground coriander. Cook for another 1 minute to release the spices’ fragrance.
3. Add the carrots, bell pepper, lentils, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Close the lid and cook on high pressure for 15 minutes.
5. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
6. Stir well, and garnish with fresh cilantro before serving.

This lentil and vegetable dahl is a nutrient-packed, comforting meal that’s ideal for diabetics. It’s full of flavors and provides plenty of fiber and protein to keep you feeling full and satisfied.

Spaghetti Squash with Tomato Basil Sauce

This spaghetti squash with tomato basil sauce is a great diabetic-friendly alternative to pasta. Spaghetti squash is low in carbs and high in fiber, making it a great option for anyone looking to manage blood sugar levels. Topped with a flavorful tomato basil sauce, this dish is light, nutritious, and satisfying.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh tomatoes, diced
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves in the pressure cooker with 1 cup of water. Close the lid and cook on high pressure for 10 minutes.
3. Once done, manually release the pressure, then carefully remove the squash. Use a fork to scrape out the flesh into spaghetti-like strands.
4. In the same pressure cooker, heat olive oil on sauté mode. Add onion and garlic, cooking for 2-3 minutes until softened.
5. Stir in diced tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes until the sauce thickens.
6. Serve the spaghetti squash strands topped with the tomato basil sauce, garnished with fresh basil.

This spaghetti squash with tomato basil sauce is a healthy, low-carb meal that’s perfect for diabetics. It offers the comforting flavors of pasta without the heavy carbs, making it a great choice for a light and flavorful Friday dinner.

Baked Tofu and Veggie Stir-Fry

This baked tofu and veggie stir-fry is a flavorful, high-protein, and diabetic-friendly dish. The tofu is baked to perfection with a crispy exterior, while the vegetables add freshness and crunch. The stir-fry sauce is made with a combination of soy sauce, ginger, and garlic, creating a savory, satisfying meal that’s perfect for a Friday dinner.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Place tofu cubes on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 25 minutes, flipping halfway through until crispy.
2. Heat sesame oil in the pressure cooker on sauté mode. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add broccoli, bell pepper, and carrot, and cook for 3-4 minutes until the vegetables are tender.
4. Stir in the baked tofu, soy sauce, and rice vinegar. Cook for another 2-3 minutes to allow the flavors to meld.
5. Serve warm, garnished with sesame seeds or green onions if desired.

This baked tofu and veggie stir-fry is a balanced, protein-rich meal that’s perfect for diabetics. With its crispy tofu and flavorful vegetables, it’s a great way to enjoy a healthy, satisfying dinner without the carbs.

Note: More recipes​ are coming soon!