Williams - Instant loss cookbook: cook your way to a healthy weight with 125 easy and delicious recipes for your instant pot, electric pressure cooker, and multicooker

acknowledgments

Brady, God only knows where Id be without you. You introduced me to romaine lettuce, the Vitamix, and the Instant Pot! Clearly, youre a brilliant human being. You made me a wife, a mom, and a better person. I couldnt have done any of this without you. Thank you for loving me when I didnt love myself very much. Youre truly my better half and the love of my life. This book is because of you.

Avey, Ben, and Noah, thank you for being my brave first testers, my best encouragers, dubbing me Greatest Cooker Ever, and for sharing me so that I can share my passions with others. You are the reason I stopped making excuses and changed my life. The depth of my love for you knows no bounds.

Mom and Dad, thank you for all the free babysitting, free therapy, and believing that I could do anything. You make me believe it, too.

Aunt Kim, my love of cooking was born out of my love for you.

Grandma, some of my earliest memories in the kitchen are of you making wonderful treats. Many of these recipes have your influence behind them. Thank you.

Grandma Sharon, not many people would drop everything on a dime and drive 4,000 miles roundtrip just because their granddaughter needed help with a cookbook. Your presence in my life is a treasure.

Andy Barzvi, thank you for seeing me and roping me into this adventure with your big charismatic personality. Amazing agent and fabulous friend.

Donna Loffredo and the Harmony team, well, none of this would have happened without yall! Literally. Thank you for taking a chance on my dream and bringing it to life.

Diana Baroni, for taking a chance on this little project of mine and seeing the promise before anyone else. Thank you.

Tammy Blake, for all the behind-the-scenes calls, emails, and going to bat for me and Instant Loss. Its been a pleasure working with you.

Helene Dujardin, your genius breathed life into the words on the pages. Thank you for welcoming us into your home and your creative spaces. Your photos reflect your character, impeccably beautiful and dignified.

Tami Hardeman, it was day two of the photoshoot when I realized that theres not a single food that exists on this planet that you cant make look pretty. (Four potatoes, lol!) Thank you for your patience, your care, and your extraordinary talent. This book is so much better for having you.

Lisa Rovick, for the lunches, belly laughs, and testing the brownies four different times. It was an absolute pleasure to work beside you for eight days as we knocked out the photography. Thank you for all of your honesty and your feedback. Your insight was invaluable.

Mindi Shapiro, you quite possibly have more dishes than anyone Ive ever known, and girl, can you work those dishes! Thank you for all the beautiful treasures you lent to the photos in this book and for your artistic abilities to see a masterpiece and construct the bones so that the rest can be painted.

Instant Loss community, all of this is for you and because of you! Instant Loss would have never been born without you! All I wanted to do was encourage one person who needed help, like me, and you gave me a platform to reach millions. This is our story. Every life that is touched and changed is a collective effort that you had a hand in. I owe all this to you!

Jesus, savior, redeemer, king, and friend. I owe all that I have to you.

about the author

Brittany Williams, a mother of three, a blogger, and a self-proclaimed lover of food, decided to make a big change in her diet by removing processed snacks, takeout, and high-calorie meals from her familys menus. And she replaced those foods with healthier meals she could make in her Instant Pot. She has since lost 125 pounds and has been featured in media, including Good Morning America, Today, and more. Find her online at InstantLoss.com or instagram.com/instantloss.

BREAKFAST
CAKES
and
MUFFINS

coconut flour pancakes

serves 4 to 6
My daughter Aveys favorite breakfast has always been pancakes with whipped cream. When we were following the AIP Diet to help heal her immune system, I needed to come up with a recipe that didnt include any flour, dairy, or conventional sugar. Avey barely noticed the difference. She loved these pancakes and now the whole family does, too. They are delicious on their own or with fruit.

4 eggs

1 cup (13.5-ounce can) full-fat coconut milk or coconut cream, chilled for 8 to 12 hours

2 teaspoons pure vanilla extract

1 tablespoon organic raw honey

cup coconut flour

1 teaspoon baking soda

teaspooon sea salt

1 recipe Strawberry Syrup ()

1. Preheat a griddle to 350F.

2. Crack the eggs into a medium or large bowl and whisk until frothy.

3. Thoroughly chilled, the coconut cream will separate from the liquid. Remove the cream and place back in the refrigerator (to use for the Coconut Whipped Cream topping). Measure out 1 cup of the coconut liquid and add it to the eggs.

4. Add the vanilla, honey, flour, baking soda, and salt and whisk to combine.

5. Coat the griddle with a little coconut oil or cooking spray. Use a - to -cup measure to spoon some of the batter onto the griddle. Cook the pancakes on one side until lightly browned and the top begins to bubble. Flip and lightly brown on the other side. Remove the pancakes and keep warm while you make the remaining pancakes.

6. Top the pancakes with the Strawberry Syrup or Coconut Whipped Cream and serve.

grain-free waffles

makes 10 waffles
Dont let the name fool you! Buckwheat is a seed, not a grain. Not only does it lend an amazing nutty depth to the dish, its gluten free and high in protein, amino acids, and lysine, making this a spectacular breakfast food.

1 cups buckwheat flour

1 teaspoons baking powder

teaspoon baking soda

teaspoon sea salt

4 eggs

2 tablespoons coconut oil

2 tablespoons organic raw honey

1 teaspoon pure vanilla extract

2 cups almond milk or water

1 teaspoon fresh lemon juice

1 recipe Strawberry Syrup ()

1 recipe Coconut Whipped Cream (recipe follows)

Sliced ripe bananas and fresh strawberries, for serving

1. Preheat a waffle iron.

2. Combine the flour, baking powder, baking soda, and sea salt in a large bowl.

3. Whisk in the eggs, coconut oil, honey, vanilla, almond milk, and lemon juice.

4. Spoon about cup of batter onto the waffle iron (see manufacturers instructions) and close to cook the waffle until crisp and brown.

5. Remove the waffle and keep warm while you make the remaining waffles. Serve with the Strawberry Syrup and the bananas and strawberries.

coconut whipped cream

makes 2 cups

1 cup chilled coconut cream

teaspoon pure vanilla extract

Place the chilled coconut cream in a mixer bowl. Add the vanilla. Using the whisk attachment on your hand or stand mixer, beat until the mixture forms soft peaks.

banana chocolate chip blender mini muffins