Air Fryer Zucchini

Ever wish you could have yummy warm fried zucchini without the guilt of eating deep fried food? Now there is a solution! I LOVE my air frier- I can honestly say, most of the things I make in there actually taste fried! I recently upgraded to the GoWise Air Frier and have no complaints.

Ingredients: 

  • Zucchinis (thinly sliced, I use a Nutri Chopper to make long thin slices)
  • 6-8 oz of soda water
  • ½ cup all purpose flour
  • 4 tbs cornstarch
  • 1 tsp Kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic
  • ¼ tsp oregano
  • 3-4 cups panko
  • 1 Tbsp Parmesan cheese
  • 1 Tbsp Romano cheese (optional- I don’t always have this cheese on hand)
  • ½ tsp chopped parsley (optional)

The secret ingredient is the soda water- this makes the zucchini very crispy after it comes out of the air frier!

Combine ½ cup flour, 4 tbs cornstarch, ½ tsp kosher salt, ¼ tsp pepper, ¼ tsp oregano, ¼ tsp garlic (I use dry unsalted garlic), and add to 6 oz soda water and whisk together – do not over-mix (you don’t want the soda water to lose all of its carbonation. Batter should be the consistency of thin pancake batter- if it is too thick, soda water can be added.

Next step, dip the zucchini slices in the batter, then into the panko. Lay all the zucchini on a baking sheet until you are ready to air fry it.

Air fry the zucchini at 400F for 10 minutes, or until the zucchini is crispy- I think the cook times depend on the type of air frier used! Garnish the zucchini with the Parmesan cheese, Romano cheese and chopped parsley. I promise they will be the BEST you have ever tried!

Personally, I love to pair the zucchini with lemon aioli sauce.

Ingredients: 

  • ½ cup sour cream
  • ½ cup of mayonnaise
  • 1 lemon- juice and zest to taste
  • 1 tbs olive oil
  • 1 tbs finely chopped parsley
  • 1 tbs finely chopped chives
  • 2 cloves of chopped garlic
  • ¼ tsp dry mustard
  • salt & pepper to taste

Combine all the ingredients together, and serve with the warm air fried zucchini! ENJOY!

Always, living my best life ❤

Thai Salad with Air Fried Shrimp

We just got an air fryer and I was super excited to use it. The first thing we made with it was shrimp which turned out amazing! We have a GoWise air fryer, I linked the exact one we have.

To make the salad use the following ingredients, I just eyeballed how much of each ingredient I wanted to use and chopped everything up:

  • Napa Cabbage
  • Red Cabbage
  • Shredded carrots- I just bought a pre shredded bag to save time
  • Red bell pepper
  • English Cucumber
  • Cooked Shelled Edamame- I bought it frozen and cooked it in a microwave safe bowl for 4.5 minutes
  • Scallions
  • Cilantro
  • Peanuts- I used roasted unsalted peanuts
It almost looks too pretty to eat!!!

After you chop everything up, don’t add the dressing until you are going to serve the salad. You can also store the salad overnight and add dressing the next day. This is a great recipe for meal prep! I paired my salad with homemade peanut dressing. In a blender blend together the following ingredients:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons lime juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 1/2 tablespoons sugar
  • 2 garlic cloves
  • 2 tablespoons fresh ginger
  • 1/4 teaspoon (or to taste) red pepper flakes
  • 2 tablespoons fresh cilantro

I added some water to dilute the dressing, I also tasted it at the end, and ended up adding a little more ginger and soy sauce. I used the small attachment to my ninja to avoid having to clean the whole blender when I was done.

The last step is to air fry the shrimp. I peeled and cleaned the shrimp, I suggest fresh shrimp as opposed to frozen shrimp. I then breaded the shrimp in the following order: flour–> egg wash –> panko and stuck it in the air fryer. I sprayed the breaded shrimp lightly with avocado oil. The key things are time and temperature when cooking in the air fryer. I cooked it at 400 degrees for 8 minutes. About half way through, I pulled out the bucket and shook the shrimp around. This meal took about 20 minutes to make, the longest part was cutting the vegetables!

As you can see, the shrimp turned out crispy and delicious!

Always, living my best life ❤

Egg fried “rice”

Today I decided to make egg fried rice without rice. I substituted the rice with Green Giant Riced Broccoli and Cauliflower mix. They have a variety of different riced veggie combos, just use the one you want. The whole bag of “rice” has 80 calories! That’s what makes this recipe so healthy and low in calories.

Ingredients:

  • Low sodium soy sauce
  • Sesame oil
  • 3-4 eggs
  • 1 package of microwavable frozen mixed veggies
  • 1 package of riced veggies
  • 1 onion
  • 1 garlic clove

The prep time was about 15-20 minutes! Warm up the sesame oil in a pan, add the chopped onion and garlic and cooked it for about 5 minutes, turn down the heat right before the onion becomes caramelized. In a separate pan cook the riced veggies, this also takes about 5 minutes. Add the microwaved veggies to the onion/garlic mixture. Push this mixture to the side of the pan and use the other half of the pan to scramble 3-4 eggs (I used 3 this time). Once the eggs are cooked, add the riced veggies and add soy sauce to taste. I didn’t add salt to this recipe because the soy sauce is enough sodium for me, but if you feel you need to add salt, just salt to taste.

It is a very simple recipe and tastes amazing. We ate right away, but I am excited to make this again on a Sunday and use it as my lunch for a few days!

Always, living my best life ❤

Homemade Donuts

First off, there are 2 different kinds of donuts, cake donuts & yeast donuts. Then kind you have that are fluffy and light are the yeast kind that I tried. PSA: yeast donuts take so much longer to make because you have to let the dough rise.

Dough Ingredients:

  • 1 cup milk (I used 2%, but you can also do whole)
  • 1/4 cup/ 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 4 cups all purpose flour
  • 1/2 tsp kosher salt
  • 6 tbsp melted butter
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • canola oil for frying

Glaze Ingredients

  • 2 cups of powdered sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Warm the milk up, add 1 tsp sugar and the active yeast, let sit/ foam for about 5 minutes. In a bowl, mix the sugar, eggs, vanilla extract, salt and add the yeast mixture after the 5 minutes are up. Slowly incorporate the 4 cups of flour and knead the dough until it is smooth. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour. This will be a quicker process if you put the bowl in the warmest part of your kitchen.

After an hour, roll the dough into a half inch rectangle and punch out donuts. I didn’t have a donut cutter so I just used an empty can and a medal cap to cut out my holes. Leave the cutouts on a parchment paper, cover with a towel and let it sit for another 40 minutes.

Heat 2 inches of oil to 350 degrees and cook the donuts, about 1 min on each side. I cooled them on a cooling rack. I did 1/3 cinnamon sugar, 1/3 glazed and 1/3 glazed + sprinkles.

Always, living my best life ❤

Homemade Focaccia Bread

Who doesn’t love bread? I LOVE bread, and one of my favorites is probably focaccia bread. I made it for the first time, and decided I am never going to buy focaccia bread again, so much better homemade.

Ingredients:

  • 1/2 cup of extra-virgin olive oil
  • 2 garlic cloves (2 tsp minced garlic)
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
  • 1/4 tsp black pepper
  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 tsp honey
  • 2 1/2 cups of all purpose flour
  • 1 tsp salt

To make to oil: add the olive oil, garlic, thyme, and rosemary in a pot and warm on the stove for about 10 minutes. The oil should not get to a boiling temperature, just warm. The house smelled amazing in about 5 minutes, I just left it on the back burner on warm while I did everything else.

I used a large glass bowl, and added a the cup of water, honey and yeast together and let it sit for about 5 minutes while my oil cooled. I then added 1 cup of flour and 1/4 cup of the oil mixture into the water/yeast/ honey mixture. Finally add the remainder 1 1/2 cups of flour and salt to the mixture.

Knead the dough until it becomes a smooth texture, cover the bowl with a warm towel and let the dough rise for 1 hour. After an hour, preheat the oven to 450. Use a few tsps of the leftover olive oil to oil a 9×13 pan. Push the dough out into the pan. You can use your fingers to make craters on the dough. Pour the remainder of your oil mixture over the top of the pan. Let the pan sit for another 20-30 minutes before baking. Bake for 15-20 minutes, or until golden brown. Cool on a cooling rack for at least 20 minutes before cutting the bread.

I served the bread with honey/ ricotta as well as honey butter with black pepper.

bonappetit

I can’t wait to make this again when I make pasta! It would be a great combo.

Always, living my best life ❤

2 Ingredient Bagels

2 Ingredient Bagels

What’s better than fresh homemade bagels on a cold winter day? I love finding new recipes on blogger’s pages that I follow- thanks everythingerica! I actually ended up making these two days in a row! First I tried the everything bagels. Then the next day I tried both the everything and cinnamon raisin. Now I don’t know which I liked better, haha.

Everything Bagel ingredients :

  • 1 cup Gold Medal self rising flour
  • 1 cup greek yogurt (you can do either 0% or 2% fat)
  • 1 egg white
  • Trader Joe’s Everything But The Bagel Seasoning ($1.99 at the store)

If you are feeling ambitious, you can make your own Everything But the Bagel seasoning with the following ingredients mixed together:

  • 2 tbs poppy seeds
  • 1 tbs white sesame seeds
  • 1 tbs black sesame seeds
  • 1.5 tbs dry minced garlic
  • 1.5 tbs dry minced onion
  • 2 tsp sea salt

Pre-heat the oven to 350 degrees, mix 1 cup of the self rising flour with 1 cup of greek yogurt until it doesn’t stick to your hand. If it does stick to your hand, just add more flour to compensate. Make a ball and cut into 4 equal parts (this much flour will make 4 bagels, so increase the recipe accordingly). Roll into logs and join ends to make a bagel shape, then place onto a baking pan lined with parchment paper. Brush with egg white and sprinkle on the everything seasoning. Bake for 23 minutes, then broil for 2-3. Let them cool and enjoy!

Follow the same recipe for the cinnamon raisin bagels. Add the self rising flour and yogurt 1:1 ratio, then add cinnamon and brown sugar to taste, along with raisins. Roll into logs, join ends, and place onto a baking pan lined with parchment paper. Brush with egg white and bake for 23 minutes, then broil for 2-3.

This summer I will be trying blueberry, poppy seed, seesame, onion and asiago cheese bagels!

This is what the bagels look like before you bake them:

This is what the bagels look like after you bake them:

Always, living my best life ❤

Quiche Galore

I have always been a fan of quiche, but have never tried making it myself. I read a bunch of different recipes before improvising and creating my own!

I started with Pillsbury refrigerated pie crust (you can always make your own pie crust, but I wasn’t feeling ambitious enough to do that). I think if you want to make a more healthy quiche, you need to make your own crust. I’ll definitely be experimenting with an oats/wheat based crust next time. I pushed the pie crust into a 9″ pan, made holes on the bottom with a fork, and let the crust cook for about 10 minutes at 425 degrees.

I made two different fillings:

Spinach Mushroom: 1 frozen slab of spinach (thawed and water squeezed out), half a container of fresh mushrooms (cooked on low heat for 3-5 mins), 1 cup milk (I used 2%, feel free to use a heavier milk if you want something more rich), 1-1½ cups of shredded gouda cheese, 2 eggs, 3 egg whites, salt and pepper 

Veggie: 1 tomato, 1 white onion + 1 jalapeno (cooked on low heat for 3-5 minutes), 1 cup milk, 1-1½ cups of shredded cheddar cheese, 2 eggs, 3 egg whites, salt and pepper 

I poured each of the mixtures into the cooled pie crusts and put them back in the oven at 350 degrees for 55 minutes. I took it out right before it started browning because I was taking it to a potluck. Then before they were served, we warmed them in the oven again. This made the pies a little crispy at the end, which was perfect. 

There are so may different ingredients you can put in a quiche. I am going to try making my own version of the Lou’s Special deep dish pizza next time. 

Always, living my best life ❤