Keto Crack Slaw

 

4 servings

Prep Time10 minutes

Cook Time15 minutes

Servings:4

Ingredients

• 2 cloves garlic
• 2 tbsp sesame seed oil
• 1 lb ground beef (we used 88% lean)
• 10 oz. cole slaw salad mix
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tsp vinegar
• 1/4 tsp black pepper
• 1/2 tsp pink Himalayan sea salt
• 1 tsp sesame seeds
• 1 stalk green onion

Instructions

1. Start by heating your sesame seed oil in a large wok and crushing 2 garlic cloves into it. Cook until fragrant.
2. Add in a pound of ground beef and break up with a wooden spoon.
3. Once your ground beef is browned, about 5-10 minutes, add in your cole slaw salad mix and toss to combine.
4. Add in sriracha, soy sauce and vinegar and toss. Let this cook for about 5 minutes for the cole slaw mix to wilt.
5. Season with salt, pepper and sesame seeds. Serve with a sprinkle of green onion and enjoy!

MACROS PER SERVING:

• 350 Calories

• 27g of Fat

• 24g of Protein

• 4g of Net Carbs

Air Fryer Cauliflower

 

INGREDIENTS

Small to medium head cauliflower, chopped into florets or 12 ounces cauliflower florets (about 4 1/2 to 5 cups florets)

• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

For the optional dipping sauce:

• 1/2 cup mayonnaise
• 2 1/2 tablespoons ketchup
• 1 tablespoon dijon mustard
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon salt

INSTRUCTIONS

1. In a medium mixing bowl, toss cauliflower florets with olive oil, paprika, garlic powder and salt until evenly coated.
2. Place florets in a single layer, evenly spaced out, in air fryer.
3. Set air fryer to 375 degrees F.
4. Cook cauliflower, checking and tossing every 3-5 minutes, until browned and crispy, about 10-15 minutes.
5. Serve immediately.

Optional: serve with dipping sauce or toss with desired sauce.

For the optional dipping sauce:

1. In a small bowl, whisk together mayonnaise, ketchup, dijon mustard, smoked paprika and salt until combined. Serve alongside air fryer cauliflower.

NOTES

Do not overcrowd the air fryer with cauliflower. This will interfere with each piece getting crispy. You want to make sure there is space between each floret.

Smaller florets will brown quicker than larger florets so try to cut evenly sized large florets.

Because cauliflower can burn easily, check and toss the basket every 3-5 minutes to ensure even browning.

The second batch (and subsequent batches) may brown quicker than the first since the air fryer will have been preheated. I found that my first batch took about 15 minutes to brown while the second batch was closer to 10 minutes.

If using frozen cauliflower, you don’t need to thaw it first. Just toss frozen cauliflower with olive oil and spices and cook from frozen. It may just need a little longer to cook so if it’s still soggy after 10-15 minutes, keep checking it every 3-5 minutes or so.

This cauliflower is delicious served alongside my dipping sauce but is also fantastic tossed with some Buffalo sauce!

Creamy Tomato Risotto with Meatballs and Parmesan

 

Article

YIELD

Serves 4 to 6

PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

• 1/4 cup whole or 2% milk
• 1 large egg
• 1/2 cup fine, dry unseasoned breadcrumbs
• 1 small yellow onion
• 4 cloves garlic
• 1 handful fresh parsley sprigs
• 1 pound 80% lean ground beef
• 1/2 cup grated Parmesan cheese (about 2 ounces), divided, plus more for serving
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 (32-ounce) box full-salt chicken broth or stock
• 2 tablespoons unsalted butter
• 1 1/2 cups arborio rice
• 1/2 teaspoon dried oregano
• 1 (6-ounce) can tomato paste
• 1/2 cup dry white wine

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Place 1/4 cup milk and 1 large egg in a large bowl and whisk to combine. Add 1/2 cup breadcrumbs and stir until evenly moistened. Finely chop 1 small onion (about 1 1/3 cups), mince 4 garlic cloves, and finely chop enough fresh parsley leaves to have 1 tablespoon, plus a little more for garnish.
3. Add 1/2 cup of the chopped onion, half of the garlic, 1 tablespoon chopped parsley, 1 pound ground beef, 1/4 cup of the Parmesan, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper to the moistened breadcrumbs. Using your hands, gently squeeze and mix together until well combined.
4. Divide the mixture into 24 portions (scant 2 tablespoons each) and place on the baking sheet. Roll each portion between damp hands to form meatballs. Arrange them evenly apart and brush with 1 tablespoon olive oil. Roast until cooked through and browned, about 20 minutes. Meanwhile, make the risotto.
5. Heat 1 box chicken broth in a small saucepan over medium-low heat and keep warm. Melt 2 tablespoons unsalted butter in a Dutch oven or large, straight-sided skillet over medium heat. Add the remaining onion and garlic, and season with 1/2 teaspoon dried oregano and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is nearly translucent, about 3 minutes.
6. Add 1 1/2 cups arborio rice and cook, stirring often, for 1 minute more. Add 1 can tomato paste and cook, stirring constantly, until fragrant and starting to stick to the bottom of the pan, about 2 minutes. Add 1/2 cup dry white wine, scrape up the browned bits from the bottom of the pan, and simmer until the wine is mostly evaporated, about 1 minute.
7. Add the chicken broth 1 cup at a time, stirring frequently and letting the rice absorb the liquid after each addition before adding the next. It should take about 5 minutes between each addition, 20 to 25 minutes total. If you run out of broth, add water as needed. Once the rice is al dente (tender with a little bite in the center) and has the consistency of a creamy porridge, remove from the heat.
8. Stir in the remaining 1/4 cup Parmesan. Taste and season with more kosher salt as needed. Spoon the risotto into shallow bowls, top with a few meatballs, a sprinkle of Parmesan cheese, and more chopped parsley.

Per serving, based on 6 servings. (% daily value)

• Calories617
• Fat27.4 g (42.1%)
• Saturated11.1 g (55.6%)
• Carbs60.1 g (20.0%)
• Fiber3.3 g (13.3%)
• Sugars7.7 g
• Protein27.6 g (55.2%)
• Sodium892.7 mg (37.2%)
• 
  

Crispy Smashed Cauliflower with Pesto

Test out on air fryer

Ingredients

• 8 cups bite-size cauliflower florets (1 1/4 pounds)
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup prepared pesto

Directions

1. Cut into even size florets
2. Add to bowl and toss with oil, salt, pepper, and pesto
3. Add to air fryer 5 min a die for a total of 10

Nutrition Facts

Serving Size: 1 Cup Per Serving: 179 calories; fat 14g; sodium 362mg; carbohydrates 12g; dietary fiber 5g; protein 5g; sugars 4g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 276IU; potassium 673mg.

Whipped Feta Dip with Roasted Red Peppers

Ingredients

• 1 ½ cups crumbled feta cheese
• 1 (5.3 ounce) container whole-milk plain Greek yogurt
• ¼ cup extra-virgin olive oil, divided
• 1 teaspoon grated lemon zest, divided
• 2 teaspoons honey
• 1 tablespoon finely chopped jarred roasted red peppers
• 1 tablespoon chopped fresh flat-leaf parsley
• Cracked black pepper
• Crudités, crackers or pita chips for serving

Directions

1. Combine feta, yogurt, 3 tablespoons oil and 1/2 teaspoon lemon zest in a food processor; process until very smooth, scraping down the sides of the bowl as needed, 30 to 45 seconds
2. Spoon the mixture into a serving bowl and use a spatula or the back of a spoon to create a shallow well in the center. 
3. Drizzle with honey and the remaining 1 tablespoon oil. Place peppers in the well; sprinkle with parsley, cracked pepper and the remaining 1/2 teaspoon lemon zest. 
4. Serve at room temperature or chilled, with crudités, crackers or pita chips.

Nutrition Facts

Serving Size: 2 Tbsp. Per Serving: 93 calories; fat 8g; cholesterol 14mg; sodium 141mg; carbohydrates 2g; protein 3g; sugars 2g; saturated fat 3g; vitamin a iu 158IU; potassium 29mg.

Crispy, Cheesy Potato Stacks

Serves 4 to 6

PREP TIME-20 minutes

COOK TIME-35 minutes

INGREDIENTS

• 2 cloves garlic
• 3 tablespoons olive oil, plus more for coating the pan
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 ounces cheese, such as Gruyère, cheddar, Comté, or Parmesan
• 1 1/2 pounds russet or Yukon gold potatoes, preferably uniform in size
• 2 tablespoons finely chopped fresh chives (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat the wells of a standard 12-well muffin pan with olive oil. Finely grate 2 garlic cloves and place in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper, and whisk to combine.
2. Grate 2 ounces cheese on the small holes of a box grater (about 1 loosely packed cup). Reserve 1/4 cup of the grated cheese for broiling at the end. Peel 1 1/2 pounds russet or Yukon gold potatoes. Using a mandoline or a sharp knife, very thinly slice the potatoes into rounds about 1/16-inch thick. Add to the bowl of garlic oil and toss the potatoes with your hands until every slice is coated in the oil.
3. Working with the largest slices first, fill each muffin well with 4 stacked slices of potato. Top each stack with a small pinch of grated cheese (about a scant 1/2 teaspoon). Repeat 2 more times. You may not have enough potatoes to do a stack of 4 slices on the last round, so divide the remaining slices evenly among the wells if needed. Sprinkle with any remaining cheese.
4. Bake until the potatoes are tender and cooked through, about 30 minutes. Remove the pan from the oven. Set the oven to broil on high. Sprinkle the potato stacks with the reserved 1/4 cup cheese. Broil until the cheese on top is melted and browned, and the edges are crispy, about 4 minutes.
5. Run a small offset spatula or knife around the edge of each muffin well to loosen the potato stacks. Immediately transfer the stacks to a serving dish and sprinkle with 2 tablespoons finely chopped fresh with chives if desired.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Per serving, based on 6 servings. (% daily value)

Calories

150

Fat

6.9 g (10.6%)

Saturated

1.0 g (4.8%)

Carbs

20.4 g (6.8%)

Fiber

2.6 g (10.5%)

Sugars

0.9 g

Protein

2.4 g (4.8%)

Sodium

284.8 mg (11.9%)

Slow Roast Salmon

• ¾  cup extra-virgin olive oil
• 2 ½  teaspoons red-pepper flakes
• ½  teaspoon smoked paprika
• 1  tablespoon fennel seeds, crushed
• 1  tablespoon coriander seeds, crushed
•  Kosher salt and black pepper
• 1  (2-pound) skinless salmon fillet
• 1  large English cucumber or 3 Persian cucumbers
• 4  ounces feta, crumbled (about 1 cup)
• ¼  cup parsley leaves

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn’t dry out.

PREPARATION

1. Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
2. Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
3. While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
4. Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need — dip bread into any remaining oil.)

Tacos with Potato

INGREDIENTS

• 1lb ground beef
• 3–4 tablespoons olive oil
• 1 large russet potatoes, skin on, shredded on the wide side of a box grater
• 1 heaping teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Corn tortillas
• Canola oil for frying tortillas
• Shredded iceburg lettuce
• Salsa
• Finely grated cheddar cheese
• Hot sauce

INSTRUCTIONS

1. In a medium saute pan over medium heat, sauté ground beef and shredded potato in olive oil until browned through. Use a spoon or spatula to break the ground beef and potatoa up as it cooks.
2. Add all the dry spices and cook for 3 minutes more making sure that the ground beef is cooked though completely. Season with salt and pepper and taste. Adjust seasoning as you wish. Set aside, keeping warm on a very low flame.
3. Add a few tablespoons of canola oil to a small saute pan and place over medium heat until oil heats through. Fry tortillas until each side is crisp and lightly golden brown. Drain tortillas on a paper towel.
4. To serve, spoon beef mixture into fried tortillas. Add as much lettuce, salsa, and grated cheese as will fit in each taco. Add hot sauce. Fold and enjoy!

Crispy Air Fryer Brussels Sprouts

YIELD-Serves 4

PREP TIME-10 minutes

COOK TIME-15 minutes

INGREDIENTS

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 medium shallot
• 2 tablespoons unsalted butter
• 1 teaspoon red wine vinegar

INSTRUCTIONS

1. Pre-Heat an air fryer to 380ºF. Meanwhile, trim 1 pound Brussels sprouts and halve any that are larger than an inch wide. Transfer to a medium bowl, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, and toss to combine.
2. Add the Brussels sprouts to the air fryer and shake into a single layer. Air fry, stopping to shake the basket (or rotate the pans in larger air fryers) about halfway through, for 15 minutes total. Meanwhile, prepare the shallot butter.
3. Finely chop 1 medium shallot. Place 2 tablespoons unsalted butter in a medium microwave-safe bowl and melt in the microwave. (Alternatively, melt in a medium saucepan over low heat, then remove from the heat.) Add the shallots and 1 teaspoon red wine vinegar and stir to combine.
4. When the Brussels sprouts are ready, transfer into the bowl or saucepan with the shallot butter and toss to combine. Serve immediately.

ULTRA Crispy Air Fryer Chickpeas

Servings: 4

Crispy air fryer chickpeas are the tastiest and crunchiest snack you will find. Using the air fryer cuts the cook time down to 15 minutes, and they are so much crispier than in the oven! Vegan and gluten-free, these crispy roasted chickpeas are an awesome healthier snack.

Prep Time:5 mins

Cook Time:15 mins

Total Time: 20 mins

Ingredients

• 19 oz can of chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• ⅛ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne (optional)

Instructions

1. Heat air fryer to 390°F / 200°C.
2. Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices.
3. Dump the whole batch of chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a couple of times. 
4. When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste.

Store in an open container.

Nutrition

Serving: 1/4 batch | Calories: 251kcal | Carbohydrates: 36g | Protein: 11g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 391mg | Fiber: 10g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 66mg | Iron: 3.9mg

Air Fryer Buffalo Cauliflower

Prep: 5 minutes Cook: 15 minutes Total: 20 minutes 

Servings:2

Ingredients

• ½ head cauliflower
• ½ cup buffalo sauce we used Frank's Red Hot Buffalo Wing Sauce, 120 mL
• 2 Tbsp olive oil 30 mL
• 1 tsp garlic powder
• ½ tsp salt
• To serve: creamy dip (like ranch or bleu cheese) and celery stalks

Instructions

1. Prep: Cut cauliflower into bite-sized florets. In a large bowl, gently stir together cauliflower and all remaining ingredients.
2. Cook: Lightly grease your air fryer basket or rack. Arrange cauliflower in a single layer (working in batches if they don't all fit in a single layer). Cook at 375°F (190°C) for 12 to 15 minutes, or until fork tender and slightly browned.

Serve: Serve warm with your favorite dipping sauce and celery sticks.

Tips & Tricks

To cook this in an oven, bake in a single layer at 450°F (230°C) for about 25 minutes.

Nutrition Information

Serving: 1serving Calories: 141kcal (7%) Carbohydrates: 4.5g (2%) Protein: 1.6g (3%) Fat: 14.1g (22%) Saturated Fat: 2g (13%) Cholesterol: 0mg Sodium: 717mg (31%) Potassium: 223mg (6%) Fiber: 1.8g (8%) Sugar: 1.9g (2%) Calcium: 16mg (2%) Iron: 0mg

Another version with Almond flour - https://diethood.com/air-fryer-buffalo-cauliflower-bites/

Dead Man's Handle - Cocktail

 Tequila and aperol are two ingredients that work very well together - the Part-time Lover is another great example of this flavour combination. The Dead Man's Handle was created by Tiffany Kirk from Miss Carousel in Houston.

INGREDIENTS
- 45 ml Blanco Tequila (1.5 oz)
- 22.5 ml Aperol (0.75 oz)
- 15 ml Lime Juice (0.5 oz)
- 15 ml Orgeat (0.5 oz)

https://www.youtube.com/watch?v=_Io9F7j8DR4