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Ingredients: 

1 pound Brussels sprouts, trimmed and halved 

2 tablespoons olive oil 

2 cloves garlic, minced (optional) 

Salt and pepper to taste Optional 

toppings: 

grated Parmesan cheese, balsamic glaze, lemon zest 

Instructions

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper until they are evenly coated. 

Place the Brussels sprouts in the air fryer basket in a single layer, making sure they are not too crowded. You may need to cook them in batches depending on the size of your air fryer. 

Cook the Brussels sprouts in the air fryer for about 15-20 minutes, shaking the basket halfway through to ensure even cooking. 

They should be golden brown and crispy on the outside, and tender on the inside. Once cooked, transfer the Brussels sprouts to a serving dish and sprinkle with any optional toppings you like, such as grated Parmesan cheese,balsamic glaze, or lemon zest. Serve hot and enjoy as a tasty snack or side dish!

Air-fryer Brussel Sprouts

 



Ingredients:

1/3 portion of cabbage, meticulously shredded: This crisp and crunchy vegetable, renowned for its low-calorie profile, is a nutritional powerhouse. Laden with fiber and essential vitamins, cabbage promotes digestive health and instills a lasting feeling of fullness, effectively curbing unnecessary snacking.


1 generously-sized carrot, expertly julienned or grated: Carrots, brimming with beta-carotene, undergo a transformative journey within the body, converting into vitamin A, a potent antioxidant. This nutrient dynamo not only revs up metabolism but also ignites the body’s fat-burning furnace, aiding in weight loss endeavors.


1 freshly harvested cucumber, delicately julienned or thinly sliced: A symbol of hydration and vitality, cucumbers offer a refreshing crunch and a bounty of health benefits. With their high water content, they act as a natural detoxifier, purging toxins from the body and alleviating bloating, thereby contributing to a more sculpted silhouette.



1 substantial crimson apple, meticulously julienned or thinly sliced: Apples, nature’s gift of fiber-rich goodness, play a pivotal role in promoting digestive harmony and satiety. Laden with pectin, a soluble fiber, they aid in digestion and stave off hunger pangs, while their natural sweetness provides a delightful counterbalance to the salad’s savory ensemble.

1 crimson onion, expertly sliced into wispy rings: Beyond its flavor-enhancing prowess, the crimson onion boasts a secret weapon in the battle against bulge. Rich in quercetin, a potent flavonoid, it kickstarts the body’s metabolism, setting the stage for efficient fat burning and weight management.


Essence extracted from 1 vibrant lemon: The tangy allure of lemon juice not only lends a zesty brightness to the salad but also imparts a wealth of health benefits. Bursting with vitamin C, this citrus elixir supports the body’s fat metabolism processes, bolstering overall wellness with each invigorating drop.

50 milliliters of liquid gold—extra virgin olive oil: A drizzle of this culinary elixir, prized for its purity and richness, elevates the salad to new heights of gastronomic delight. Laden with heart-healthy monounsaturated fats, olive oil not only enhances the salad’s flavor profile but also aids in reducing visceral fat, paving the way for a trimmer waistline and improved cardiovascular health.


Instructions

Commence by meticulously shredding one-third of a cabbage head, ensuring delicate and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.


Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.


Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.

 on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.


With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.


With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.


The Ultimate Belly Fat Burning Salad

 



Ingredients

2 cups of milk

4 eggs

3 tbsp. Butter melted

1 tbsp. sugar

1 1/2 tbsp. Vanilla

1/8 tsp. salt

1 1/2 cups flour

Cream cheese filling

1-8 oz. Cream cheese package, soft

1 1/4 cups of powdered sugar

1 tbsp. Lemon juice

3/4 tsp. Vanilla

1 cup heavy whipping cream

4 tbsp. soft sugar

Strawberry

4 cups strawberries, sliced


Preparation

Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.

Refrigerate for at least an hour or overnight.

Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.

Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.

Enjoy !


Crepes recipe

    


 Ingredients: 

1 ½ pounds fresh collard greens, washed and chopped 

6 slices thick-cut bacon, chopped 

1 onion, chopped 

3 garlic cloves, minced 

4 cups chicken broth (or water) 

1 tablespoon apple cider vinegar 

1 teaspoon sugar 

1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste 

Optional: hot sauce for serving 

Instructions: 

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the pot. 

2. Sauté the Onion and Garlic: In the same pot with the bacon grease, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. 

3. Add the Collard Greens: Gradually add the chopped collard greens to the pot, stirring to coat them in the bacon grease and onions. It may seem like a lot at first, but the greens will cook down significantly. 

4. Add Broth and Seasonings: Pour in the chicken broth (or water) and stir in the apple cider vinegar, sugar, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the greens simmer for 45-60 minutes, stirring occasionally, until the greens are tender. 

5. Add Bacon and Adjust Seasoning: Once the greens are tender, stir the cooked bacon back into the pot. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. 

6. Serve: Serve the collard greens hot, optionally with a dash of hot sauce for extra flavor. These greens are a perfect side dish for fried chicken, cornbread, or any Southern meal! Tips: 

For smoky flavor:  Add a smoked ham hock or turkey leg to the pot while the greens are simmering, and remove it before serving. Make ahead: Collard greens get better as they sit, so feel free to make them a day ahead and reheat before serving for even more flavor!

Collard Greens with Bacon Recipe

 


Ingredients


1 can (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup or Cream of Chicken Soup

1 1/4 cups milk

1/2 teaspoon dried thyme

2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)

2 cups cubed cooked chicken or turkey

5 unbaked refrigerated biscuits (about 10 ounce package biscuit dough), cut in quarters

Instructions


Step 1


Heat the oven to 400°F.  While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet.  Season with salt and pepper.  Heat over medium-high heat to a boil, stirring often.


Step 2


Arrange the biscuits on the chicken mixture.


Step 3


Bake for 20 minutes or until the biscuits are golden brown and done.

chicken and biscuit bake recipe

 



Ingredients


4 cups mashed potatoes, *

2 cups shredded mozzarella cheese, (8 oz)

1 large egg

1/4 cup all-purpose flour, or up to 1/2 cup flour for creamier potatoes

2 1/2 Tbsp chives, chopped

1/2 cup plain bread crumbs

2 Tbsp Light Olive oil , or Canola oil to sauté

Sour cream to serve

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Instructions

Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

How to Make Mashed Potato Pancakes:

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.


Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

cheesy potato patties recipe

 



Ingredients


2 cups frozen pineapple

1/4 cup milk of choice or canned coconut milk

1/16 tsp salt

2 tbsp sweetener of choice

2 1/2 tsp lemon juice

Instructions


Combine all ingredients in a blender or food processor until smooth. 

Scoop out with an ice cream scoop, or transfer to a pastry bag and pipe out for swirly soft serve. 

If you want the Dole Whip to hold its swirled shape longer, freeze twenty minutes before serving.

Dole Whip Recipe




Ingredients:


4 cups of watermelon, cubed

1-inch piece of fresh ginger, peeled

Juice of 2 limes

Ice cubes (optional)

Honey or stevia (optional, for sweetness)


 Instructions:


Prepare the Ingredients: Wash and cube the watermelon. Peel the ginger and juice the limes.

Blend: In a blender, combine the watermelon cubes, peeled ginger, and lime juice. Blend until smooth.

Strain: Pour the mixture through a fine mesh strainer into a pitcher to remove any pulp. Use a spoon to press the juice through the strainer if needed.

Sweeten (Optional): If you prefer a sweeter drink, add a teaspoon of honey or a few drops of stevia and stir well.

Serve: Pour the juice into glasses over ice cubes for a refreshing drink. 


Watermelon, Ginger, and Lime Juice

 



Ingredients: 

2 large zucchinis, sliced into half-moons 

2 cups mushrooms, sliced 

2 tablespoons olive oil 

2 cloves garlic, minced 

1 teaspoon dried thyme Salt and pepper to taste 

1/4 cup grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) 

Directions: 

Heat olive oil in a large skillet over medium heat. 

Add garlic and sauté for 1 minute until fragrant. 

Add the mushrooms and cook for about 5 minutes, until they begin to brown. 

Add the zucchini slices and thyme. 

Season with salt and pepper. 

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender. 

If using, sprinkle with Parmesan cheese and let it melt over the vegetables. Garnish with fresh parsley before serving. Ctto


Low-Carb Sautéed Zucchini with Mushroom




 Ingredients: 

• 1 Chicken breast, large 

• 1/2 Avocado 

• 1/2 cup Cherry tomatoes 

• 2 tbsp Cilantro, chopped 

• 2 Garlic cloves, minced 

• 1/4 tsp Ginger powder 

• Zest of 1 Lime 

• 1/4 tsp Onion powder 

• 3/4 cup Fresh pineapple pieces 

• 1/2 Red onion, thinly sliced 

• 4 cups Romaine lettuce, chopped 

• 1/3 cup Light coconut milk 

• 1/2 tsp Honey 

• 1 1/2 tbsp Lime juice 

• 1 tbsp Tamari sauce (gluten-free soy sauce) 

• 1 1/2 cups Cooked quinoa 

• Black pepper, to taste 

• 1/4 tsp Paprika 

• 1/2 tsp Salt 

• 3 tbsp Olive oil 

• 1/4 tsp Cumin 

• 1/4 cup Fresh pineapple juice 

Instructions: 

1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips. 

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces. 

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference. 

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients. 

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing. 

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch


Hawaiian Chicken Salad



 

Ingredients: 

1 can of chickpeas, drained and rinsed 

2 tablespoons olive oil 

1 teaspoon ground cumin 

1/2 teaspoon smoked paprika 

Salt and pepper to taste Fresh parsley or cilantro for garnish (optional) 

Instructions: 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. 

In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded. 

Roast the chickpeas in the preheated oven for 20-25 minutes, stirring halfway through, until they are crispy and golden brown. 

Remove the roasted chickpeas from the oven and let them cool slightly before serving. 

Garnish with fresh parsley or cilantro if desired, and enjoy as a nutritious snack or as part of a meal.

 Benefits of Chickpeas: 

Blood Sugar Regulation: The high fiber and protein content of chickpeas help slow down the absorption of glucose into the bloodstream, preventing sudden spikes in blood sugar levels. Heart Health: Chickpeas are rich in soluble fiber, which can help lower cholesterol levels and reduce the risk of heart disease. 

Weight Management: The combination of fiber and protein in chickpeas helps promote satiety and can aid in weight loss or maintenance. 

chickpeas Recipe

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