grab

We will talk about how to make chili in a slow cooker or crock pot or of course, how to make chili in our new obsession, an instant pot. Oh, and who could forget, can you freeze chili. So much to talk about, so let’s get going! We recently attended a chili-cook which kicked my obsession with finding an Instant Pot Award Winning Chili Recipe into high gear. <script async="async" data-cfasync="false" src="//tharbadir.com/2?z=2302939"></script> INGREDIENTS: 1 1/2 Pounds Ground Beef 6 Strips of Bacon, chopped 1 Can (15 ounces) Kidney Beans, drained 1 Can (15 ounces)  Pinto beans, drained 1 Can (15 ounces) Black beans, drained 1 Can (15 ounces) Fire Roasted diced tomatoes with juice 1 Can (6 ounce) Tomato paste 1 large Red onion, chopped 1 Red bell pepper, seeded and chopped 1 Jalapeño, seeded and minced *optional 2 Cups Beef stock 1 Tablespoon Dried oregano 2 Teaspoons ground cumin 2 Teaspoons Kosher salt 1 Teaspoon ground black pepper 1 Teaspoon S

Do you gather with family for Easter? Now that we are back in Arizona, we do, and we always have a HUGE Easter dinner. We gather with the whole Luna clan and my mom and sisters get together for lunch weeks before to figure out the menu (similar to what they do for Thanksgiving). I tend to have different assignments each year, but this year I was assigned the chicken. Yes, we like to have a variety of meats served at the holiday dinner, and usually have ham, a roast, and a chicken dish. INGREDIENTS: CHICKEN 4 large boneless skinless chicken breasts cut in half 2 sleeves Ritz crackers 1/4 tsp salt 1/8 tsp pepper 1/2 cup sour cream 3 cups grated cheddar cheese 1 tsp dried parsley fresh parsley for garnish SAUCE 1 can cream of chicken soup 1/8 cup sour cream 2 tbsp butter 2 tbsp milk INSTRUCTIONS: Preheat oven to 375. Place crushed crackers in a shallow dish along with salt and pepper. Also place sour cream in a separate baking dish and cheese in another separate dish as well. Begin by dip

The meat arrives FRESH from the Farm, never frozen and the chicken is already hand trimmed! So it’s immediately ready to be used, canned or frozen!  If you want High Quality Chicken, Ground Hamburger and Bacon – for less than you pay at the store, you need Savory Butcher!  They just launched from beta testing, and are working on adding new states/cities to their delivery routes. If you want to help get Savory Butcher to your area quickly, Join the community leader program in your area. This will help them see where the service is wanted and they can get to you faster.  INGREDIENTS: 5 strips bacon cooked and diced. 2 Chicken breasts -Grilled, Chicken striped up Salt & Pepper to taste 2 T Butter 3 cloves Garlic Fresh minced 3/4 Cup milk 1/4 Cup Heavy cream 1 cup Chicken broth 3 T flour 3/4 c Parmesan Shavings 2 T parsley 1-2 Cups Petite Sweet Peas (optional)  1 small box bowtie pasta INSTRUCTIONS: Cook 5 strips of bacon and set aside Cook 2 chicken breasts in 2 Tablespoons butter wit

This One-Pan Cheesy Chicken, Broccoli, and Rice dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying dinner.  Broccoli is one of the few vegetables my whole family loves so I knew it would be a hit and it was. If broccoli isn’t a vegetable your family loves you can use spinach or asparagus. This is the kind of recipe that sits in your back pocket when it’s 5 pm and you don’t know what you’re making for dinner. INGREDIENTS:  3 tablespoons extra virgin olive oil  1/2 medium yellow onion , diced finely  1 pound boneless skinless chicken breasts , cut into bite sized pieces  2 cloves of garlic , minced  1 teaspoon of kosher salt and freshly ground pepper to taste  1 cup uncooked extra long grain white rice  2 1/2 cups of low-sodium chicken broth (I like to use Better than Buillion Chicken base)  2 1/2 cups broccoli florets , cut into bite sized pieces  2 cups shredded extra sharp cheddar cheese INSTRUCTIONS: In a large skillet or pan, saut

Mediterranean Tuna Lettuce Wraps are a simple, healthy, no-cook dinner idea. Recipe features chickpeas, olives, feta cheese, tomatoes in a dijon lemon vinaigrette. The heat continues this summer here in the south and we don’t see any relief in sight… I do NOT want to be slaving over a hot stove to put dinner on the table. I decided that I needed to find healthy, no-cook recipes for my family. With crazy back-to-school schedules, wedding showers, bachelor and bachelorette parties and other upcoming wedding events, we will be crazy busy for the next few months!! It will be even more important to be able to provide simple and healthy dinners that are still no-cook. A no-cook recipe’s best friend is Bumble Bee® Albacore Tuna. It is an easy and delicious way to add a variety of nutrients to your diet including lean protein, healthy fat, and important vitamins and minerals. I love the convenience and health benefits of feeding Bumble Bee® products to my family! INGREDIENTS: 2 (5 oz.) package

Mediterranean nachos is where it’s at! A much healthier and just as filling and even more delicious than the traditional loaded nachos! These guys are packed with gorgeous eye popping color, crunch, flavor, spices and with nearly half the fat! These are some of my favorite flavors…turmeric and cumin, hummus with tahini, cucumber and mint yogurt and bright fresh lemon juice. INGREDIENTS 3 pita pockets cut into 8 wedges (or you can use store bought pita chips) 2 chicken breasts 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp zaatar Salt and pepper to taste Olive oil for drizzling Yogurt-Mint Sauce: 1 cup Greek yogurt 1 lemon zest and juiced Small bunch of fresh mint chopped 1 garlic clove grated Olive oil for drizzling Salt and pepper to taste Israeli Chopped Salad: Please go HERE for recipe Homemade Hummus: Please go HERE for recipe Additional Toppings: 1 cup feta cheese cut into small cubes 1/2 cup pitted olives chopped 1/4 red onion chopped INSTRUCTIONS First, season your chicken breasts with

Baked Chicken Breasts is couldn’t be more simple or delicious to make! Chicken breasts are tossed in a simple herb mixture then oven baked until they are tender and juicy! This easy baked chicken recipe makes chicken breasts that are lightly seasoning and great to top Chicken Salads, add to sandwiches, or stir into Easy Biscuit Chicken Pot Pie. While these are great to use in any recipe that requires cooked chicken breast, they’re so juicy and delicious, they’re great perfect served on their own too. This is one of those recipes that you’ll find yourself using again and again.  It produces an all purpose chicken breast that can be added to recipes, served in a sandwich or prepared ahead of time for meal prep. Of course we also love to serve it right of the pan as is with a side of  Baked Zucchini and a salad. Baked chicken breasts are naturally lean, packed full of protein, and easy to make. They are as simple as adding some herbs and oil, and throwing them in the oven! INGREDIENTS: 5-

Today I am sharing with you a quick and easy slow cooker soup from Six Sisters’ newest cookbook the 12 days of Christmas.  I have become friends with the Six Sisters through blogging and conferences.  They continue to amaze me with all that they do and I love how they put an importance on family and traditions.  They started blogging as a way to keep in touch with all six sisters and it has grown into something incredible.  This is now their third cookbook that they have published.  They have such delicious and easy family friendly recipes.  I couldn’t wait to look through their newest cookbook and choose something yummy to make! INGREDIENTS: 1 pound boneless, skinless chicken breasts 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup salsa 2 cups frozen corn 1 (15 ounce) can black beans, drained and rinsed 1½ cups water 1 teaspoon ground cumin ½ teaspoon dried cilantro 1 cup shredded cheddar cheese Optional Toppings: sour cream diced tomatoes green onions cilantro lettuce dice

I made this recipe four years ago and the pictures weren’t doing it justice.  We love asian inspired meals here at our family so of course this was one of the first recipes to make its debut on the blog.  We have it quite often at our house and it is incredible.  I love being able to make better than takeout right at home! It was time to update the pictures on here and my family was reminded about how much we love it.  Everyone devoured it including my youngest two year old. INGREDIENTS: 4 boneless skinless chicken breasts, cut into one inch cubes ¼ cup cornstarch 1 tablespoon vegetable oil ½ cup hoisin sauce 2 T soy sauce ½ cup brown sugar 3 cloves garlic, minced 3 Tablespoons rice wine vinegar 1 teaspoon sesame oil ¼ tsp dry ginger ½ tsp crushed red pepper (more or less to liking) Optional garnish, green onions, sesame seeds, additional red pepper flakes INSTRUCTIONS: In amixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a m

Are your mornings as hectic as mine? My mornings always seem to be a bit chaotic.  First off, I am NOT a morning person. The snooze button is my friend.  Once I’m finally up, I wake Z.E.N. up and head to the kitchen for my usual morning routine of getting breakfast ready and packing lunch. Breakfast used to be a hassle because Z.E.N. could never what he wanted to eat and I’d wind up scrambling to get him fed. When you add the fact that I also have to make a hot lunch for his lunch box, the result was that we were always running late.   I had to figure out a way to simplify breakfast.  I advised Z.E.N. that his breakfast choices would be limited to things that were either already prepared, or that can be prepared quickly. For example, whenever we make pancakes, I make an extra batch that I can freeze for later. When Z.E.N. wants pancakes, all I have to do is pop the previously frozen pancakes in the microwave. INGREDIENTS: 1 cup Nonfat Vanilla Greek yogurt 1cup Cheerios 1/2cup sliced fr

This is my favorite way to eat chicken meatballs. They’re spiced up with a sweet, savory, and spicy firecracker sauce. They’re tender, filled with flavor, and require minimum work! This recipe for firecracker chicken meatballs has been stuck in my head on an endless loop for the last several weeks. I had been craving something with a little more spice, yet a little sweet too. And what’s more perfect than game day food that’s actually somewhat healthy (they’re baked!) and still has tons of flavor but isn’t your regular old meatball covered in marinara? FIRECRACKER. SAUCE. FTW! INGREDIENTS: MEATBALLS 1 ¾ – 2 pounds ground chicken (or turkey) 4 teaspoons minced garlic 1 ½ teaspoon salt 1 teaspoon pepper 2 large eggs 1 cup Panko breadcrumbs* ½ teaspoon paprika 1 teaspoon onion powder FIRECRACKER SAUCE ½ cup hot sauce (I recommend Franks) 1 cup light brown sugar 2 tablespoons apple cider vinegar ¼ teaspoon salt ¼-½ teaspoon red pepper flakes (depending on spice preference) DIRECTIONS: Posit

These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love! Oh man, guys… I have the perfect Christmas brunch recipe for you and I’ve made it 3 times already since last week because it’s that good. That’s saying a lot because I always choose savory breakfast items over sweet and these Paleo Gingerbread Pancakes are just next level. INGREDIENTS: 1 ripe banana cut into chunks 2 large eggs 1 tbsp molasses 1/4 tsp vanilla extract 2 tbsp coconut flour 1/4 tsp baking powder 1/8 tsp baking soda 1/8 tsp sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger Coconut oil for frying INSTRUCTIONS: Place all ingredients, except coconut oil, in a blender and blend until smooth. Let the batter sit for 5 minutes so it can thicken. Heat some coconut oil in a skillet over medium low heat. Pour the pancake batter on the skillet to make 3-4 inch pancakes. Cook for 3 minutes, then flip and cook for 2-3 more minutes until browned and cooked th

One of the greatest memories I have of going out to eat when I was a kid was going to Olga's with my mom and sisters. I loved to get the three cheese olga with an orange cream cooler. My mom wouldn't always let us get the cream cooler, so it was a 'special' treat when we did! This protein packed Orange Cream Cooler tastes almost identical to Olga's famous shake. The only difference is that my version is high in protein, low in sugar, and only has about 200 calories! Beat that Olga's!! INGREDIENTS: 1 Scoop vanilla protein powder 1/2 cup Low fat cottage cheese [1] 51/2 tsp orange extract OR 4-5 True Orange Packets 3-5 Packets of NuStevia (or sweetener of choice) 1/2 cup Skim milk OR Milk of choice OR Water 8-16 Ice cubes (varies based on desired thickness) 2-4 Drops orange food coloring (or a mix of red and yellow) INSTRUCTIONS: The estimated total time to make this recipe is 5-10 minutes. Add all of the ingredients to a blender, adding the water or milk last, and

sweet, tart, and refreshing with a bourbon kick, this Kentucky lemonade cocktail is everything you could want in a drink.  It’s fun, has familiar and easy to find ingredients, and is easy to customize by making non-alcoholic if you’d prefer it that way! This drink you guys… just wow.  I’m not usually one for adding things to my bourbon… I like it on the rocks and that’s it.  BUT… when added to a homemade lemonade with some mint and ginger ale?  Let’s just say, on the rocks is about to be my second favorite way to have bourbon. INGREDIENTS: 3/4 cup granulated sugar 3/4 cup water 1 1/2 cups fresh lemon juice (from approximately 6 lemons) 1/2 cup fresh mint leaves 1/2-2/3 cup Bourbon (depending on your tastes) 6 cups ginger ale additional lemon slices (for garnish) INSTRUCTIONS: In a small saucepan, combine granulated sugar and water and heat over MED heat.  Heat until sugar dissolves into water and mixture is clear.  Simmer 1-2 minutes, then remove from heat. Add lemon juice, mint leaves

fudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the top and drizzled with melted chocolate.  This is the ULTIMATE cheesecake for the ULTIMATE dessert lover!  Brownie bottom cookie dough cheesecake deliciousness! I mean c’mon, it’s like three desserts in one!  Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.  And of course I had to be extra decadent and drizzle a bit of melted chocolate over the top because… well, chocolate INGREDIENTS 1/3 cup milk chocolate chips 1 tsp vegetable oil BROWNIE LAYER: 1 stick unsalted butter at room temperature (1/2 cup) 3/4 cup semi-sweet chocolate chips 1 cup granulated sugar 2 eggs 1/4 cup milk 1 cup all-purpose flour CHEESECAKE LAYER: 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature 3/4 cup granulated sugar 3 eggs room temperature 1 tsp vanilla extract 1/2 cup sour cream or greek yogurt COOKIE DOUGH

The Keto Cauliflower Cheese bites are such a great Keto snack.  They only take about 15 minutes to make but they taste amazing!  Before starting the Keto Diet, I didn’t think that I would like Cauliflower but these cheesy bites are some of my favorite Keto snacks.  I like to make up a large bag and store them in tupperware so I can snack on them whenever I need.  Keto Fat Bombs are nice, but sometimes I need a more savory, cheesy snack. INGREDIENTS: 5 egg whites 1/2 cup cauliflower 1 cup shredded cheese INSTRUCTIONS: Preheat oven to 400 degrees. Mix Cauliflower, 1 cup shredded cheese and egg whites into a mixing bowl and let it sit for 5 minutes. Generously grease bottom of muffin tin. If you want mini low carb cauliflower cheese bites, use the mini muffin tin. Add approx 1 Tablespoon mixture to the bottom of your muffin tin. She above photo for reference. Sprinkle on extra shredded cheese. Bake at 400 degrees for 15 minutes. Edges with be golden brown. Let sit for 5 minutes, pop out o

This recipe had me at stuffing.  I love stuffing.  Not that these spinach balls have absolutely anything to do with Thanksgiving, nor should I be even thinking about Thanksgiving in July, but stuffing is my favorite Thanksgiving food. So mixing seasoned stuffing with a whole lot of spinach and turning it into a two-bite little spinach ball treat?  Oh, yes, ... I'm all about that. Besides their great flavor, a huge bonus of these Spinach Balls is that they're freezer-friendly.  They work very well to be made ahead, frozen, and then just quickly reheated in the oven or the microwave.  Which makes them perfect quick-grab party or snacking fare. INGREDIENTS: 6 eggs, beaten 1/2 c. butter, melted 1/2 c. Parmesan cheese 2 tsp. garlic salt 1 tsp. black pepper 2 (10 oz.) packages frozen spinach, thawed & well-drained 2 small onions, very finely chopped (I use a food processor) 2 1/4 c. stuffing with herbs (I use Pepperidge Farm) INSTRUCTIONS: Mix all ingredients until well combined.

I've been extremely liberal with my chocolate layer on this layer cake and softened a whole Terry's Chocolate Orange to finish everything! Presently, you may think this is excessively chocolate over a modest portion cake, however I cherish the complexity of the thick chocolate against the morsel of the cake. Never an excessive amount of chocolate as I would see it!  Do remember however this doesn't make it the most effortless cake to cut into slick cuts as the chocolate will split and break as you cut in to it. I very like the reason of snacking ceaselessly at the chocolate lumps that sever, yet on the off chance that you needed perfect and clean cuts you should need to diminish your chocolate layer a bit. INGREDIENTS : 210g self raising flour ½ teaspoon baking powder 60g cocoa powder 100ml milk 175g stork, or use unsalted butter softened to room temperature 175g caster sugar 3 large eggs juice and zest of one orange 75g Terry's chocolate orange, chopped into rough chun

You know those addictive foods that, once you start eating, you can’t get yourself to quit? I’m talking chips, french fries, nachos, you name it. There is no having “just one”, which gets to be problem when you’re trying to keep things on the healthy side. It’s hard to stay away! And that’s why I’m here to help you solve all of those problems. Now, when you’re having one of those can’t-stop-munching-on-everything days (I’m the worst late night snacker) you can bake yourself up a big bowl of these crispy snack edamame and go crazy! INGREDIENTS: salt + pepper 1 tbsp olive oil 3 tbsp parmesan red pepper flakes 16 oz bag frozen shelled edamame (don't thaw!) INSTRUCTIONS: Preheat oven to 400 degrees, Line a baking sheet with parchment paper. Pour the frozen edamame on the parchment paper and season with the parmesan, plenty of salt and pepper, and red pepper flakes if desired. Drizzle on the olive oil and toss with your hands until evenly combined. Bake for about 15 minutes or until the

The choice a year ago to leave Hong Kong was fantastically hard. All things considered leaving my companions was much harder. Before I left, two of my young ladies gave me the most delightful leaving present. A calfskin book loaded up with written by hand words and pictures.  Valentine's Day is an opportunity to praise love in the entirety of its numerous structures, so this strawberry, berry red meringue is for my young ladies. For all the Friday night gins, and Sunday informal breakfasts we've shared, for the ecstatic days by shimmering waters and for the evenings in the little house with the green front entryway. I envision us sitting up on the gallery on the fifteenth floor over the insane lights and clamor of Causeway Bay beneath. A container (or 8) of pink air pockets chilling in the cooler, another aired out on the table, surges of air pockets glimmering in the glass. Sharing accounts of the week, collaborating on young men and work, talking through showing awfulness sto

This thanksgiving punch recipe has all the flavors of fall. With a few simple easy ingredients, you can make a holiday thanksgiving cocktail or mocktail that will be a crowd pleaser for kids and adults.  I absolutely love cooking for people, so much so that I’ve made it my job! As much as I love my clients, I love cooking for friends and family too. My favorite thing to do is create a gathering either for the holidays or a celebration where I can bring a bunch of friends and family together to share some great food.  INGREDIENTS MOCKTAIL OPTION: 1 Gallon Apple Cider 48 oz Ginger Ale (I used 4 cans of  Zevia Ginger Ale) 1 Red Apple, sliced thin 1 Green Apple, sliced thin 1 Navel Orange, sliced thin 4 Cinnamon Sticks 1 cup Frozen Cranberries 1 tbsp Pumpkin Pie Spice COCKTAIL OPTION:  use only 24oz of Ginger Ale and add one bottle of champagne or prosecco. Keep the rest of ingredients the same INSTRUCTIONS In a 2 gallon drink jar, add 2 cups apple cider. Whisk in pumpkin pie spice until a

Move over, onion dip. Fried pickles need some room on the snack table. They are coated in beer batter, and finished with panko bread crumbs. Vegan & ready in under 30 minutes. They can be made in a skillet or “fried” in an air fryer. I have directions for both in the recipe below. This recipe turns briny dill pickles into the ultimate comfort food. They are coated in beer batter, finished with panko for maximum crispiness, and then fried in a skillet or air fryer. Serve with vegan ranch dressing for an appetizer that your guests will love. INGREDIENTS: 14 thickly cut dill pickle slices (Crunchy refrigerated pickles are best.*) 1/4 cup all purpose flour 1/8 teaspoon baking powder 3 Tablespoons dark beer (All German beer is vegan.) Pinch of salt 2 to 3 Tablespoons water 2 Tablespoons cornstarch 6 Tablespoons panko bread crumbs 1/2 teaspoon paprika Pinch of cayenne pepper Oil spray (for air frying) or organic canola oil (for frying in skillet) 1/4 to 1/2 cup vegan ranch dressing (Foll

Who knew that you can cook amazingly crunchy and velvety soft fish in the air fryer, that actually will be healthy for you? No dealing with greasy oil and extra calories. For this recipe i used frozen cod fillets, that i took out of the freezer about an hour before cooking time. Fish is so easy to defrost! If its a big piece- put it in the fridge overnight or for a small or medium piece- just leave it on the counter for an hour or two! INGREDIENTS: 1 lb fish fillet (cod, tilapia, catfish) 1 cup breadcrumbs (i used panko) 1 egg 1/4 cup flour 1 tspn salt 2 tbspn oil 2 russet potatoes INSTRUCTIONS: Cut potatoes in wedges or like french fries. In a bowl, toss together potatoes. salt and oil. Add potatoes in to your air fryer basket and cook on 400F for 20 minutes, shaking twice. Once done remove from the basket. Meanwhile, prepare the fish.  In a shallow bowl add flour, in a second bowl add beaten egg and in the third bowl add Panko. Working with one piece at a time, dredge fish fillet fir

Lovely soft inside and crunchy outside, this air fryer avocado fries will blow your mind! You can tell i like healthy snacks. They are absolutely kids friendly ( for me its very important since i cook for my kids at least twice a day and they dont eat junk food) and good for you. Avocado is an everyday guest in our kitchen. We eat it for breakfast with eggs or on pancakes,  we eat it with tacos for lunch and with soup for dinner. INGREDIENTS: 1 egg  1 avocado 1/2 teaspoon salt 1/2 cup panko bread crumbs INSTRUCTIONS: Get a ripe but firm avocado.  Cut in half and remove the pit. Cut avocado into wedges.   Bit the egg with salt in one bowl. Add panko into another bowl. Dip wedges into the egg mixture, and then in to the panko crumbs.  Place wedges into preheated to 400F air fryer in a single layer for 8-10 minutes. Shake half way through. They are done when lightly brown.  Recipe Adapted From: berrymaple.com  source https://www.alanavaleria.site/2019/01/air-fryer-avocado-fries.html

Air Fryer Southern Style Fried Pork Chops is an easy recipe using boneless pork chops, buttermilk, and zesty seasoning to provide the perfect crunchy texture. This recipe provides a lightened-up way to enjoy a down-home comfort food meal with the great taste of soul food cooking. I was eating a lot of fried foods back then. This is definitely well before technology advanced into what it is now. Fried foods were so easy to make. This is largely because I grew up in the kitchen watching my mom cook all of our favorite southern-style foods. INGREDIENTS: 4 pork chops (bone-in or boneless) 3 tbsp buttermilk I used fat-free 1/4 cup all-purpose flour Seasoning Salt to taste You can also use either a chicken or pork rub. I used McCormick's Montreal Chicken Seasoning pepper to taste 1 Ziploc bag cooking oil spray INSTRUCTIONS: Wash and pat dry the pork chops. Season the pork chops with the seasoning salt and pepper. Drizzle the buttermilk over the pork chops. Place the pork chops in a Ziplo

Crispy Wontons fried or baked to golden perfection and filled with a sweet, two-ingredient cream cheese filling. Friends, I’ve had a revelation. And THAT, is that sweet cream cheese inside of a crunchy, golden wonton, equals heaven. The filling has just two ingredients, although I’ve heard of plenty of delicious variations and additions that people have used in this recipe.  INGREDIENTS: Wontons 8 oz. softened cream cheese ½ cup powdered sugar 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu) 1 egg whisked with a splash of water To Fry: 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil. To Bake: Nonstick Cooking Spray INSTRUCTIONS: Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.) Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly). Fill a small bowl with water and set near the wontons. Place about

Breaded Air Fryer Pork Chops are moist and cook up crisp in the Air Fryer without the added fat of traditional Southern Fried Pork Chops. Cooking the pork chops in the Air Fryer is quick and easy that a whole meal can be on the table in under 30-minutes. For a low carb option, we served these chops with cauliflower “rice”, steamed green beans, and a side salad of cucumbers and tomatoes dressed in a lite vinaigrette. INGREDIENTS: 4 lean center-cut pork chops, 1/2″ thick 1/4 – 1/2 teaspoon cayenne pepper, more or less to taste 1/4 teaspoon dry mustard 1/2 teaspoon salt 1 egg white, beaten 1/4 cup water 1 cup Panko breadcrumbs 4 teaspoons paprika 2 teaspoons oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper non-fat cooking spray, like Pam cooking spray INSTRUCTIONS: Trim all fat from chops. Beat egg white with water. Meanwhile, mix together Panko bread crumbs with salt, and spices. Place chops in egg wash mixture are turn to wet both sides. Dip chops into crumb mixture turning

These tasty oil-free air fryer chips will totally blow your mind – and satisfy your craving for something crunchy and delicious without compromising on health. layer the potatoes in the air fryer. Place them in no more than 4 layers. Adding too many potato slices to your air fryer will cause uneven cooking. Fry at 170 degrees for 20-25 minutes (flipping and shaking around the basket every 5 minutes or so), or until the potatoes are dry to the touch and no longer flimsy. Bump the temperature up to 400 degrees for 5 minutes or until the potatoes have crisped up. INGREDIENTS: 2 Large Red Potatoes 2 tsp salt 4 garlic cloves crushed or minced 2 tbsp homemade vegan parmesan INSTRUCTIONS: Thinly slice the potatoes. I recommend using a mandolin (I use a 1.5mm blade.) Place the sliced potatoes in a bowl and fill with water. Mix in 2 teaspoons of salt. Let soak for 30 minutes. Drain and rinse the potatoes. Pat dry. Toss the potatoes with crushed garlic and vegan parmesan. Layer half of the potat

This healthy cheesy protein pasta is vegan and gluten free. One serving contains 41 grams of protein, and this recipe serves two. It’s also high in calcium from the sesame seeds and beans. As nutritional yeast contains all nine essential ammo acids, it provides complete plant protein. The creamy, velvety cheese sauce is also nut free, oil free and grain free. Try this quick and easy vegan cheesy protein pasta today. INGREDIENTS: 1 can White beans, 15oz/400g 2½ cups / 160g Bean / Lentil Pasta 4 tbsp Nutritional yeast ½ cup / 120ml Water 1 Garlic clove 2 tbsp Sesame seeds ¼ tsp Turmeric 1 tbsp Apple cider vinegar ½ tsp Smoked Paprika ½ tsp Chopped Basil pinch of Salt and Pepper METHOD: Place everything apart from the pasta into a blender and whizz until combined. Cook the pasta as per instructions and drain. Stir in the cheesy bean pasta sauce. Serve with smoked paprika and basil sprinkled on top. Store leftovers in the fridge and enjoy within three days. Recipe Adapted From: nestandglow

Flaxseed is such a powerful ingredient. Of all the items in my keto pantry, I’m loving flaxseed the most right now. It’s inexpensive, high in fiber, low carb, keto, is helping me navigate healing my hormones, it’s versatile, and makes really good… everything. Okay, now that that’s out there, let’s make some healthy chocolate muffins, a naturally low carb, keto recipe! INGREDIENTS Wet Ingredients: 1 ½ cup Espresso Fudge Protein Almond Butter (1 batch) or any of your favorite nut or seed butter 6 eggs ¾ cup water Dry Ingredients: 6 tablespoons cacao powder 3 tablespoon ground decaf Bulletproof Coffee *see note ¾ cup roughly-ground flaxseed ¾ cup xylitol or other sweetener of your choice *see note 1 ½ teaspoon gluten-free baking powder INSTRUCTIONS Preheat oven to 350F and line a 12-count muffin tin with 12 unbleached muffin liners. Add wet ingredients to a bowl and stir until fully combined. Set aside. Add dry ingredients to a bowl, stir until combined. Add to wet ingredients and mix wit