Air Fried Chicken

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This recipe is quick, easy, and most importantly tastes awesome! It’s also gluten free and dairy free.

The best part of this recipe is that you can change up the spices and make this your own. I used paprika and garlic powder, but you can try dried rosemary, oregano, or poultry seasoning. Add a touch of cayenne if you want them a bit spicy! I’m using chicken thighs in the recipe, but if you’d like a bit of a leaner meat, you can use chicken breasts.

Hope you all enjoy it!

Ingredients:

  • 4 Chicken Thighs (can leave them whole or cut them into nuggets)

  • 1 1/2 cups of Simple Mills Crackers (you can now get these at Costco!)

  • 1 Large Egg

  • 1 tsp Garlic Powder

  • 1 tsp Paprika

  • Pinch of salt

Method:

  1. Add all ingredients to a food processor and pulse until it resembles flour. If you don’t have a food processor you can add the ingredients into a ziplock bag and smash with a rolling pin, pot, whatever you have :)

  2. Pour into a bowl, or plate

  3. In another bowl, beat one egg

  4. Take one chicken thigh, dip it in the egg mixture and cover both sides. Once the chicken thigh is covered, dip the chicken into the breading mixture, again, covering both sides, transfer to a plate. Repeat for the rest of the chicken.

  5. Heat the airfyer for 2 mins on the air fry setting.

  6. Once the airfryer is preheated, add the chicken thighs in, in a single layer. For my airfryer I can fit about 2-3 thighs.

  7. Cook for 7 mins on one side, and carefully flip the chicken thighs over using tongs and cook for another 7 mins or until golden brown.

  8. Cool for a couple mins, then enjoy!!

 

Slow Cooker Shredded Beef Tacos

RD_Shredded Beef Tacos

I’m a little slow to hop on the Instant Pot bandwagon, so here’s a fool proof recipe for shredded beef tacos. I have these with Cassava Flour Tortillas, but pair with whatever you’d like: flour or corn tortillas, or even have it as a salad!

Ingredients:

Method:

  1. Salt the beef liberally on all sides with salt and pepper.

  2. Preheat a cast iron skillet on medium high. Once the skillet is hot, add about 1/2 tbsp of oil to coat the bottom of the skillet.

  3. Carefully place beef in the skillet and don’t move it! Wait for a nice sear (nice brown crust) then turn it and sear the next side. Repeat so that you’ve seared all the beef.

  4. Add beef, peppers, onions and sauce into a slow cooker. Cover and cook for 4-5 hours on low, until the beef shreds easily.

  5. Shred the beef with two forks and toss it in the remaining juices.

  6. Serve with my Cassava Flour Tortillas or any tortilla for that matter and enjoy! ♥

 

Nutrition:

Serving Size: 100g (Cooked)

231 Cal . 9.6g Fat . 5.2g Carbs . 30g Protein

Cassava Flour Tortillas

RD_Cassava Flour Tortillas

A gluten free alternative to your regular flour tortillas! I have a corn intolerance and I’ve been buying cassava flour tortillas from an online store. When I went to order another pack of 8, the price went up to 15.99 for 8 tortillas!! Crazy right? So, I thought I’d try to make my own, and here they are!

Ingredients:

  • 1 1/2 cup Cassava Flour (I used Otto’s)

  • 3/4 tsp Salt

  • 3 tbsp Avocado Oil

  • 3/4 cup warm Water (more if needed)

Method:

  1. In a large bowl whisk together the flour and salt. Add in oil and warm water and mix to until a dough starts to form.

  2. Divide dough into 10 equal portions and then form into balls.

  3. Place one ball between two pieces of parchment paper and roll until thin. Alternatively, you can use a tortilla press.

  4. Carefully place beef in the skillet and don’t move it! Wait for a nice sear (nice brown crust) then turn it and sear the next side. Repeat so that you’ve seared all the beef.

  5. Heat a skillet on medium to medium high heat. Once heated add a tortilla and wait until bubbles form and then flip. The tortilla should be slightly browned.

  6. Place on a plate and cover with a towel to keep warm. Serve with my Shredded Beef Tacos and enjoy! ♥

 

Nutrition:

Serving Size: 1 Tortilla

102 Cal . 4.2g Fat . 15g Carbs . 0.2g Protein

Broccoli Potato Tater Tots

RD_Broccoli Potato Tots

Try this air fryer version of tater tots with some hidden (not so hidden) broccoli!

Ingredients:

  • 2 lbs Yellow Potatoes (peeled)

  • 1-2 cups Roasted Broccoli (chopped)

  • 1 tbsp Flour (or potato starch for GF)

  • 1/2 tsp Garlic Powder

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • Coconut Oil Spray

Method:

  1. Place potatoes in a pot and over with water, by 1 inch. Boil and cook potatoes until parboiled, about 10 minutes

  2. Shred potatoes using a box grater or food processor, if you’re lazy like me =)

  3. Using cheese cloth or dish towel squeeze potatoes to removed extra liquid

  4. Add potatoes to a large bow, add in broccoli, salt, pepper, flour, and garlic powder

  5. Form into tots or patties

  6. Spray with coconut oil or avocado oil

  7. Cook in the air fryer for 10 minutes or until golden brown and enjoy! ♥

Thai Mango Sticky Rice

RD_Sticky Rice

We’ve been in quarantine for weeks now and I’ve been trying out new recipes and new ways of cooking. I suddenly had this craving for Mango Sticky Rice but I didn’t have a traditional steamer. Amazon is taking a month to deliver, and to go out and search of a steamer is not really feasible right now, so guess what, this is made in the MICROWAVE! Yup, the microwave. I hope you all enjoy this as much as I do

Ingredients:

  • 1 cup Sticky Rice

  • 1 cup Coconut Milk

  • ½ - 1 tsp Salt

  • 2-3 tbsp Sugar

  • 1 Mango

Method:

  1. Soak the rice with warm water in a large microwave proof bowl for 15mins. Do not skip this step! If you skip this step it the rice will come out undercooked and inedible. The water should cover just above the rice, so just a little over a cup of warm water.

  2. Once the rice is done soaking, cover the bowl with a dish (avoid using plastic as it could melt it in the microwave) and cook the rice for 3 minutes on high. After 3 minutes mix the rice. You’ll see that some of the rice is translucent/cooked and that some are undercooked.

  3. Heat the rice for another 3 minutes, and check to see if its cooked. You’ll know it’s cooked when all the rice is translucent, or you can taste to see if the rice is cooked. If there’s still a bite to the rice, put it in for another 3 minutes. For my microwave it took about 9 minutes.

  4. Heat up the coconut milk in a pot on medium heat. Stir this constantly until the coconut milk is simmering. Add sugar and salt and stir until both are dissolved. Remove from heat.

  5. Pour 3/4 of the mixture over the hot sticky rice. Let this sit for 5 minutes.

  6. Spoon the rest of the hot coconut milk on top of the sticky rice before at serving time.

  7. Slice up mango and enjoy! ♥

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Berry Smoothie Bowl

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Ingredients:

  • 1 cup frozen mixed berries

  • 2 handfuls of spinach

  • ½ small banana (other half saved for the topping)

  • 1 scoop Vega Protein (vanilla or mixed berry flavour)

  • 1 scoop powdered greens

  • 1 cup unsweetened cashew milk


Toppings:

  • Fresh Berries

  • Banana

  • Dried Mulberries

  • Granola

  • Peanut Butter

  • Honey

Method:

  1. Put all ingredients in the blender (spinach, banana, berries, cashew milk, then the powders last).

  2. Blend until all combined - you want this thick so you can eat it with a spoon.

  3. Top with your favorite ingredients.

  4. Enjoy!