Air Fryer Spiced Apple Chips

Ingredients:

1/2 tsp Ground cinnamon

2 Apples, peeled and cored, make horizontal slices –

1 tbs. Brown Sugar

Directions:

Preheat airfryer to 390°F

In a large mixing bowl, combine apple slices, brown sugar and cinnamon.

Arrange the chips in the airfryer cooking basket and cook for 8 minutes.

Air Fried Orange Chicken

Ingredients :

2 lbs chicken thighs, boneless and skinless

4 tbsp flour of choice (I like cashew flour)

4 tbsp orange juice

4 tbsp lemon juice

Zest of 2 Oranges

1tbsp soy sauce (I like Bragg’s Amino Acids)

1 tbsp coconut oil

1 cup sugar or substitute

1 tsp ginger, minced

2 garlic cloves, minced

2 tbsp green onions, diced

¼ tsp red pepper flakes

¼ tsp kosher salt

¼ tsp black pepper

Sesame seeds, garnish

Instructions:

Mix together the orange juice, lemon juice, zest, soy sauce, sugar, ginger, garlic, red pepper flakes, and green onions in a medium sized bowl.

Combine salt, pepper, and almond flour in a zip lock bag.

Add the chicken and shake to coat.

Coat the air fryer basket with the coconut oil and preheat to 350 degrees.

Place the chicken pieces in the fryer and cook for 20 minutes or until golden brown on each side.

Add the chicken pieces to the orange juice mixture and coat evenly.

Air fry for an additional 5 minutes.

Garnish with sesame seeds and green onions.

Air Fried Garlic Potatoes

Ingredients :

2 cups baby potatoes, sliced in half

2 T thyme, chopped

2 T garlic powder

1 tsp black pepper

½ tsp salt

2 tsp olive oil

1 T lemon juice

Directions:

In a mixing bowl, combine potatoes, olive oil, thyme, salt, pepper, and garlic powder.

Transfer potatoes into air fryer basket and cook for 15 minutes.

Air Fryer Zucchini Chips

Ingredients :

2 medium zucchini

1 large egg

½ cup parmesan cheese, grated

4 tbsp coconut flour if you want it to be gluten free otherwise AP flour is fine

½ tsp garlic powder

1 tsp Italian seasoning

1 tsp water

Instructions :

Slice the zucchini into ¼ inch slices.

In a mixing bowl, prepare the egg wash by combining 1 tsp water with the egg and beat until smooth.

In separate bowl, combine the flour, garlic powder, grated parmesan cheese, and Italian seasoning.

Dip the zucchini slices in the egg wash and then in the flour mixture.

Place parchment paper in the air fryer basket and arrange the zucchini in a single layer.

Set the heat to 370 F and cook for 8 minutes. Flip the zucchini slices and cook for another 8 minutes. Repeat process until all the slices are done.

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 Roasted Potatoes

Ingredients:

2 cups red potatoes, diced

6 tbsp olive oil

3 tbsp minced garlic

2 tbsp grated lemon zest

3 tbsp lemon juice

3 tbsp finely chopped coriander

½ tsp salt

1 tsp pepper

Directions :

Boil the potatoes until soft.

In a bowl, mix the olive oil, garlic, zest, lemon juice, salt and pepper.

Add the potatoes and mix well.

Transfer to a baking dish and roast for 10 minutes.

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.