Air Fryer Chicken Parm with Zoodles
Guys…this is amazing! I’m loving how quick and easy this is. And ssooooo satisfying!
First, grind some rolled oats into oat flour using your food processor. Next mix 1/4c ground oats with 1 1/2tbsp Italian seasoning spices, and as 1/2 tsp salt and 1/2 tsp pepper. Dip a chicken breast in egg white, then coat with the oat mixture. Give the coated chicken breast a quick spray with your favourite cooking oil spray and pop into your air fryer (25 min in mine is just right).
While the chicken is cooking, peel and spiralize 1-2 zucchinis. Once the chicken is cooked, pop it into a casserole dish on top of about 1/4 tomato sauce (so it doesn’t stick to the dish), top with a little bit more tomato sauce, and some grated parm. Broil for a couple of minutes to get the cheese nice and melty.
While the chicken is broiling, gently heat your zoodles in a frying pan over medium heat, turning with tongs regularly.
Enjoy!
All
Paella
This paella is a healthified spin on a recipe I’ve been making for years. It’s one of my favourite winter dishes. Since it’s snowing today, it seems time to share!
Marinade 2 lb chicken thighs overnight in: 1 tbsp smoked paprika, 1/3c chopped fresh parsley, juice of 2 lemons, 4 chopped cloves of garlic, 3 roughly chopped red onions, 1 sprig of rosemary diced, 1/2c water and salt and pepper.
Put the chicken thighs, onions, a pint of cherry tomatoes and 1 chopped green bell pepper casserole dish and bake for 40 minutes at 375F. During the last 10 minutes add 1 lb shrimp.
While the chicken is cooking cook 1c brown rice in chicken broth (instead of water) along with a pinch of saffron threads.
Scoop the chicken, shrimp and veggies out from the casserole dish and serve over rice. Use a little bit of the cooking liquid from the bottom of the dish to add additional moisture to the finished dish.
Enjoy! 😋
Buffalo Chicken Wrap
Buffalo Chicken Wraps 😁
Add a little spice to your lunch! I’ve been bringing these with me all week this week for lunch and despite the fact that it’s Friday, I’m still loving them.
Slice 2 lb chicken breast into strips and then marinade overnight in 1/2c Frank’s Buffalo sauce, the juice of 2 fresh limes, 1 tbsp smoked paprika, 1 tbsp garlic powder and 1 tbsp onion powder. Grill the chicken strips.
To make a blue cheese sauce, mix together crumbled blue cheese, a couple of tablespoons of Greek yogourt and some lemon juice.
To make your wraps roll the chicken, blue cheese sauce, and romaine. Add a little extra buffalo sauce into your wrap too if you like things spicy.
I do all my prep ahead of time and then assemble at the last minute so that the wrap tastes nice and fresh.
Pecan Crusted Chicken Salad
Pecan Crusted Chicken Salad!
My air fryer and I seem to be having a love in these days. I marinated a few chicken breasts in: the juice of 3 fresh lemons, 1/2c water, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp crushed red pepper. I finely chopped a handful of pecans and then pressed them into one of the chicken breasts. Air fried the chicken breast for 25 minutes and served it over a quick salad of field greens, roasted red pepper, green onion and sliced pear.
Super yummy!
Potatoes, Cheese & Steak
Well, hello delicious! Here’s a version of what I consider to be the perfect meal trifecta: Potatoes + protein + cheese.
One thinly sliced russet potato into the air fryer (45 min); 1 steak grilled as you like, topped with BBQ sauce, green onion and crumbled blue cheese. Stick it all under the broiler for about 2 minutes.
It doesn’t get any better than this!
Cinnamon Breakfast Muffins with Cream Cheese Frosting
These 𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭 𝐌𝐮𝐟𝐟𝐢𝐧𝐬 𝐰𝐢𝐭𝐡 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠 are inspired by the taste of cinnamon rolls, but are waaayyyy healthier! Perfect for breakfast or a mid-day snack
To make 12 muffins, mix together:
🥄 120g rolled oats – ground in your food processor
🥄 3 scoops protein powder (I like Magnum Quattro for Baking)
🥄 1/3c Sukrin Gold (or other brown sugar style sweetener)
🥄 1 tbsp cinnamon
🥄 1 c peeled, shredded zucchini that has been squeezed of excess moisture
🥄 1/4 tsp salt
🥄 1/2 tsp vanilla
🥄 2 eggs
🥄 1 cup almond milk
Portion the mixed batter into 12 lined muffin cups (it will be thin!) and bake at 350F for about 22 minutes or until a toothpick inserted in the centre comes out clean.
For the frosting, use a hand-held electric beater or stand mixed to whip together 6 tbsp cream cheese, 1/4c icing sugar style zero cal sweetener, and about 1 tsp almond milk. (If you need more almond milk add it slowly!). Frost once the muffins are fully cooled.
Chai Spice Breakfast Muffins
I’m so happy to be home and to get back to these awesome 𝘊𝘩𝘢𝘪 𝘚𝘱𝘪𝘤𝘦 𝘉𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵 𝘔𝘶𝘧𝘧𝘪𝘯𝘴! You better believe this is what I’m eating for breakfast today! Chai is a bold flavour, so feel free to reduce the amount in the muffins, if you’d like something a little more subtle.
To make 12 muffins, mix together:
🥄 120g rolled oats – ground in your food processor
🥄 3 scoops protein powder (I like Magnum Quattro for Baking)
🥄 1/2c granulated swerve
🥄 1 tbsp chai spice powder
🥄 1 c peeled, shredded zucchini that has been squeezed of excess moisture
🥄 1/4 tsp salt
🥄 2 eggs
🥄 1 cup almond milk
🥄 30g chopped walnuts
Portion the mixed batter into 12 lined muffin cups (it will be thin!) and bake at 350F for about 22 minutes or until a toothpick inserted in the centre comes out clean.
Buffalo Chicken Salad
Last week I shared with you Buffalo Chicken Wraps. Today I’m sharing a second way to use the same Buffalo Chicken. That means more mileage out of the same meal prep base, which is ideal when time is of the essence.
To make the chicken: slice 2 lb chicken breast into strips and then marinade overnight in 1/2c Frank’s Buffalo sauce, the juice of 2 fresh limes, 1 tbsp smoked paprika, 1 tbsp garlic powder and 1 tbsp onion powder. Grill the chicken strips.
To make a blue cheese dressing: mix together crumbled blue cheese, a couple of tablespoons of Greek yogourt and some almond milk. Use a fork to mix and add almond milk as needed to get the consistency you like.
Cook up a batch of brown rice.
To assemble the salad: gently warm up the chicken and rice, set over a bed of chopped romaine and top with the blue cheese dressing. Drizzle on top some extra buffalo hot sauce if you’re after a bit of extra zip!
Butternut Squash & Kale Salad Bowl
I don’t have a name for this, but rest assured it’s super yummy! The white beans add an amazing creamy texture, while the squash adds depth to the flavour.
To make:
Roast a few handfuls of 1/2” cubed butternut squash, either in the oven or in your air fryer. No need to add any oil with either method.
Grill a chicken breast.
Sautée 3-4 generous handfuls of kale over medium heat with 1/4c water and 1 tsp garlic powder. Once the kale is wilted, remove from heat.
To assemble: put a bed of kale into a large bowl, and top with the chicken breast (diced), butternut squash and some white kidney beans. Top with a bit of salt, a bit of crushed red pepper and a drizzle of olive oil.
Mahi Mahi
Mahi mahi is one of my favourite fish! My grocery store doesn’t often have it in though. Last weekend when I was doing my shopping they had some, so I had to buy a piece. 😋
I prepared the mahi mahi really simply – just cooked it in my sous vide cooker at 125F for 30 minutes season with salt and pepper followed by a quick pan sear. I topped my fish with a simple mango-avocado salsa…1/2 a diced mango, 1/2 a diced avocado, the juice of 1 lime, some chopped fresh cilantro, and a few sprinkles of Himalayan sea salt.