Tag: gluten-free

No Added Fat Crispy Air Fryer Potatoes

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This is a killer weeknight crispy potato recipe that comes together quickly and requires zero added fat.

gluten-free, vegetarian, vegan, paleo

No Added Fat Crispy Air Fryer Potatoes

1 large baking potato, cut into bite-sized pieces

Lots of salt

A seasoning – I used chicken salt, but your current favorite potato seasoning would be perfect

Generously salt a pot of water.

Add your potatoes and bring up to a boil.

Boil until fork tender, about 8 mins.

During the last few minutes of cooking, preheat your air fryer to 400F.

When the potatoes are tender, drain and chuck back into the pot you cooked them in. Vigorously shake to break the potatoes up a bit and get them messy. Toss with your seasoning and air fry about 12 minutes, shaking a couple times during cooking, until your desired crispiness has been reached.

Serves 2, but can be quickly scaled

Heenat Salad

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This is a blind stab at recreating the show-stopping salad served at Heenat Salma Farm last month during the yoga/Pilates day retreat I went to.

It’s not perfect – by far – and I meant to “fix” the issues the original had (too sweet dressing – needed acid and/or heat), but I’m not sure this hit the mark. It’s been like a month since I’ve tasted the original, and all those ingredients were organic farm fresh – so I did what I could.

This rendition is fantastic. Not the same as the other, but definitely craveable.

gluten-free, vegetarian, vegan

Heenat Salad

2 nectarines, chopped

8 dates, seeded and chopped

200g feta (I used vegan feta from Sheese), cubed

~2c kale, chopped

~4c red lettuce, chopped

~1/4c red onion, sliced into wafer thin moons

~1/2c walnuts, chopped

~1/2c (roughly 20) black olives, chopped

~1/4c cilantro, chopped

Dressing:

3Tbsp date syrup

2tsp cardamom (ground)

3Tbsp lime juice

6Tbsp olive oil

1tsp smoked paprika

Salt & pepper

Whisk dressing ingredients in a large bowl. Add all the salad ingredients (minus the feta) and massage in. Add the feta, generous salt & pepper and toss to combine.

Serves 4

Tropical Overnight Oats

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These decadent-tasting overnight oats are so freakin good – just the thing to welcome myself back into the swing of not-vacation life.

gluten-free, vegetarian, vegan

Tropical Overnight Oats

1/3 c rolled oats

2-3 Tbsp pineapple chunks

2 Tbsp coconut flakes

1 Tbsp chia seeds

1 Tbsp protein powder of choice

1/3 c your favorite milk

2 tsp maple syrup

1/2 tsp vanilla

Few grinds salt

Optional topper: seed mix (my fav is a pumpkin & sunflower mix)

Combine all ingredients but the pineapple in an airtight container. Shake vigorously to combine, and let sit overnight.

To serve, top with the pineapple, a few flakes more coconut if desired and your favorite seed mix for crunch.

Serves 1 but is easily scalable

Simple Stir Fry

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This is a quick-n-dirty stir fry I threw together the first week back from vacation inspired by Thai flavors – without having to source a few specialty ingredients.

gluten-free, paleo

Simple Stir Fry

1 lb boneless skinless chicken breasts

Zucchini, sliced into half moons

Bell pepper, chopped bite sized

Yellow onion, sliced into thin half moons

Green beans, chopped bite sized

4 cloves garlic, chopped

1 Tbsp fish sauce (check your labels for paleo & gluten free)

1 Tbsp coconut aminos or soy sauce

2 tsp chili garlic sauce

2 tsp ketjap manis (check your labels)

2 tsp molasses

Chop your veg. You are looking for about 5 – 6 cups total veg in whatever configuration you’ve got. Add to a large bowl.

Chop your chicken into bite sized pieces and add to the bowl.

In a small bowl, combine the sauces. Pour over the veg & meat and toss.

Preheat your air fryer to 400F for 3 mins.

Air fry your mixture for 8 or 9 minutes (I did 2 batches for a total of 19 minutes), tossing once or twice per go.

Serves 3 – 4 with no carbs; can easily stretch with carbs

Air Fryer Steak

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We’ve been eating one of these steaks most nights we have been home these last few months – DH has perfected his method to a science. I just tried it and smoked the damn house out (again) 😂🙄🤷‍♀️.

gluten-free, paleo, keto

Air Fryer Steak

A steak – preferably ribeye or strip of about 12 – 14 ounces and an inch thick

A little butter

Your favorite seasoning (we use Lowry’s Seasoning Salt)

Preheat your air fryer on 400F for 3 minutes.

Season 1 side of your steak, add to the basket of the air fryer seasoning side down and season the other.

Let cook 3 minutes.

While that’s cooking, get a pan ripping hot. When DH does this, he uses the center burner of our stove – which apparently doesn’t get as hot as my favorite burner, which smoked the house out.

Cook 1:30 per side.

Remove from the heat, pop your little bit of butter on, and let rest a few minutes.

We slice ours into bite-sized pieces because we are heathens and have been having great fun with ‘kitchen steak’. Seats are for sides. 😆

Serves 2

Pork Belly Meatballs

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These babies are a riff on Lions Head meatballs and use up a chunk of the bounty pork belly my wonderful DH brought home last week. One can only have so many days of pork belly slices in a row.

gluten-free, paleo

Pork Belly Meatballs

Meatballs:

500 – 600g pork belly, skin off

1 Tbsp soy sauce or coconut aminos

1 Tbsp oyster sauce (check your labels!)

2 tsp rice vinegar

1 tsp maple syrup

1/2 tsp salt

1/2 tsp white pepper

1 inch ginger, peeled and chopped

2 cloves garlic

1 tsp sichuan pepper (I mashed 6 – 10 peppercorns with the butt of my knife to crush)

To form the meatballs, chuck all the ingredients in a food processor and work into a paste. Form into ping pong sized balls and set aside.

Simmer Sauce:

1.5 Tbsp oil

1 cube sugar

2 Tbsp ginger, minced

5 cloves garlic, minced

1/2 tsp sichuan pepper

2 tsp 5-spice powder

2.5 c water

2.5 Tbsp soy sauce or coconut aminos

1/4 c mirin

2 tsp sweet soy (check your labels!)

1 Tbsp cornstarch dissolved in 1 Tbsp water

Bring all simmer sauce ingredients but the cornstarch to a hard simmer in a large pan. Let simmer 5 minutes to reduce a bit and get the flavors to start working together.

Add the cornstarch slurry and let cook, stirring, a minute or so until you think it’s beginning to thicken.

Nestle the meatballs in the pan and cook, covered, 5 minutes.

Add 1/2 a package snow peas, halved, and a couple bok choy, chopped.

Pop the lid back on and let go 3 minutes. Take the lid off and continue cooking another 2 – 3 minutes.

Serves 3 – 4 for dinner as a stand-alone, if fleshed out with a carb could stretch another serving

Air Fryer Pork Belly

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This is a decadent dinner and can stretch – we found the fattiness of the pork meant we didn’t need a huge hunk for dinner. I expect this piece we did to last 4-5 servings, depending on what else we do with it.

gluten-free, paleo, keto

The back half looks a little brown – this was after the first smoking incident, caused by the oven. With a little more smoke. Still damn good though.

Air Fryer Pork Belly

500-600g pork belly

2 Tbsp rice vinegar, divided

1 tsp Chinese 5-spice (or any 5-spice kind of situation, really – I think mine isn’t strictly Chinese, but that is what I was going for)

Salt & pepper

Score the skin of your pork belly about every half inch or so.

Add to a shallow dish (I used one of my largest Tupperware). Sprinkle with half the rice vinegar and dust with the 5-spice. Add some pepper.

Flip, pat the skin dry and let sit uncovered in the fridge 4 hours to overnight.

Preheat your air fryer to 180C.

Flip the pork belly again, sprinkle with the rest of the vinegar and add a healthy amount of chunky salt.

Put on tinfoil, and fold/tuck the sides up to make a little tray.

Add to your air fryer and cook :45 – 1 hour.

Note: This may cause life to become smoky. I smoked the house out and have no idea why; the fat didn’t leak and nothing was burned.

Either way, brush the salt off the top.

If your life is smoky, finish off in the oven at 400 until the skin cracks.

If you managed to avoid such drama, crank the air fryer up to 400 and do the same. This should take 5 – 10 mins.

Enjoy! We have eaten this as-is alongside some parsnips one night and drizzled with a little sweet soy the next. I’m scheming a jammy wine sauce for a third night.

Serves 4 – 5

Spiced Meatballs

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These baby meatballs are inspired by a Moroccan meatball dish I heard about somewhere on YouTube and are delicious. I’ve eaten them as-is, with chunky potato, topped with a fried egg, and alongside parsnips. All versions were great.

gluten-free, paleo

Spiced Meatballs

1 lb ground beef

2 Tbsp grated onion

2 Tbsp minced onion

3 Tbsp parsley, minced

3 Tbsp cilantro, minced

1.5 tsp sweet paprika

1.5 tsp cumin

1 tsp salt

1/2 tsp black pepper

1/2 tsp turmeric

Mix together and roll into tiny big marble sized balls. Ish. Try to go for smaller than a ping pong ball if possible. Set aside while you make the sauce.

For the sauce:

350g jar plain tomato sauce or marinara

1/2 onion, chopped pretty fine

1 bell pepper, chopped pretty fine

4 cloves garlic, chopped pretty fine

1 chili pepper, chopped pretty fine

2 Tbsp cilantro, minced

2 Tbsp parsley, minced

1 tsp dried oregano

1/2 tsp pepper

2 tsp salt

2 tsp sweet paprika

2 tsp cumin

1 Tbsp oil

Heat the oil in a large pan over medium heat. Add the peppers, onion, chili and garlic and sauté until the onions are translucent.

Add the cilantro, parsley, oregano, pepper, salt, paprika and cumin and let meld until the spices bloom and become fragrant.

Add the tomato sauce and half a can of water if the mix looks like it may be too dry.

Let simmer 10 – 15 minutes or until the volume reduces back down to half.

Add your meatballs in a single layer and sauté 10 – 15 minutes, covered.

Serve with olives, eggs, whatever tubers you have lying around, polenta or cous cous.

Serves 4

Peanut Butter Onion Salad Toast

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Here I am with another weird one, this time from Sudan. This dish sounds bizarre, but is actually quite tasty and filling. I ended up eating half for lunch one day as pictured, and spread the other half over some thinly sliced deli roast beef in a sandwich with mayo the second day. Ah-may-zing. I will have to make this again!

gluten-free, vegetarian, vegan

Peanut Butter Onion Salad Toast

1 small red onion, sliced wafer thin

2 Tbsp no sugar added peanut butter – crunchy is great here

1-2 Tbsp lime juice

1 Tbsp chopped cilantro

1/2 tsp red pepper flakes

Add your thinly sliced onion to a bowl and cover with cold water. Massage with a generous pinch salt and let soak 20 minutes.

Drain well and add to a bowl with the rest of the ingredients. Mix well to combine.

Serve over toast with or without roast beef.

Serves 2

Overnight Protein Cheesecake Breakfast

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This is a good one. One of my girlfriends shared the recipe, and she was right – this is a breakfast to look forward to.

gluten-free, vegetarian, vegan

Overnight Protein Cheesecake Breakfast

1.5 medium bananas (about 120g)

60g quick oats

1 tsp maple syrup

2 tsp ground cinnamon

Big pinch salt

145g package vegan cream cheese (if your cream cheese will soften, soften it – I did not and I had lumps)

120g Skyr or Greek style vegan yogurt

Juice of 1/2 lemon – about 1 – 3 Tbsp, depending on your dairy and how tart you want your cheesecake

4 servings your favorite plain protein powder

125g package blueberries

1 tsp vanilla

Mash your banana with the oats, maple syrup, cinnamon and salt.

Mush into the bottom of 4 containers (or 1 big one and cut into 1/4 to serve).

Mix the cream cheese, yogurt, lemon juice, protein powder and vanilla together until smooth (or as smooth as you can get it – see above). Fold in the blueberries.

Distribute evenly to the containers and spread in a thick layer.

Let refrigerate overnight.

Serves 4