Air Fried Okra

Ingredients:

2 cups okra, sliced

1 egg

1 cup milk (I like almond milk)

8 tbsp flour of choice (I like cashew flour)

½ tsp salt

1 tsp freshly ground pepper

Cooking spray, optional

Instructions :

Whisk together the egg and milk.

Add the okra slices into the mixture and continue stirring until they are coated.

Mix the salt, pepper, and flour together in a plastic bag.

Remove the okra from the egg mixture.

Add to the bag of flour mixture and shake until well coated.

Place the coated okra into your air fryer and spray with cooking spray. (Optional)

Cook for 5 minutes at 390 F

Shake to keep them from sticking together and cook for another 5 minutes until crispy.

Butternut Squash Soup

It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.

Ingredients :

1 butternut squash, peeled and cubed

1 onion, diced

½ lb carrots, peeled and chopped

1 granny smith apple, peeled and cored

3 cups chicken broth or vegetable broth to keep it vegan

1 bay leaf

1 tsp salt

1 tsp pepper

¼ tsp nutmeg

2 cups half and half or coconut milk for vegans

Directions :

Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.

Cantaloupe Smoothie

Ingredients :

1 orange

1 cup cantaloupe chunks, peeled

1 cup almond milk, unsweetened

½ tsp. freshly grated ginger

½ tsp. cinnamon

4-6 ice cubes

Directions :

Combine ingredients and blend until smooth.

Lemon Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

1 shallot, chopped

2 cups vegetable broth

2 cups water

2 pounds asparagus, sliced

1 potato, peeled and cubed

1 pinch nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Salt and pepper to taste

Directions:

Sautee the garlic and shallot in the olive oil until translucent. Add the rest of the ingredients and cook on low heat for 20 minutes. Puree in batches until smooth.

Zucchini Chips

These are super easy to make since the slicer does most of the work. It’s a healthy alternative to the usual snack/appetizers that people usually serve at holiday parties.

Ingredients:

1 large zucchini

1 tsp olive oil

Salt to taste (we use Cajun seasoning)

Directions:

Slice the zucchini thinly. I use a mandolin slicer like this one:

https://www.amazon.com/dp/B074TW6GTL/ref=cm_sw_r_cp_awdb_vACeAbTS8C1HP

Place slices on baking sheet and brush with the olive oil.

Bake at 225 degrees F for 2 hours.