Air Fryer Asparagus

Serving: 1

Difficulty: 1

Preparation Time: 5 minutes

Cooking Time: 8 minutes

Ingredients:

  • Nutritional yeast
  • Olive oil non-stick spray
  • 1 bunch of asparagus

Preparation:

1. Wash the asparagus first. Remember to clip off any thick, woody ends.

2. Spray with olive oil, then sprinkle on some yeast.

3. Place the asparagus in a single layer in the Instant Crisp Air Fryer. A 360°F setting has been made. Specify an eight-minute time limit.

Nutrition:

Calories: 17; Fat: 4 g; Protein: 9 g. 

Avocado Fries

Serving: 1

Difficulty: 1

Preparation Time: 10 minutes

Cooking Time: 7 minutes

Ingredients:

  • 1 Avocado
  • ⅛ tsps. salt
  • ¼ cup of panko breadcrumbs
  • Bean liquid (aquafaba) from a 15-ounce can of white or garbanzo beans

Preparation:

1. Slice up and peel the avocado.

2. Combine breadcrumbs and salt in a bowl. Put the aquafaba in a another basin.

3. Ensure that the avocado slices are equally coated by dredging them first in the aquafaba and then in the panko.

4. In the Instant Crisp Air Fryer, arrange the coated avocado slices in a single layer. Set the timer for 5 minutes and the temperature to 390°F. Serve with your preferred keto dipping sauce, number five!

Nutrition:

Calories: 102; Fat: 22 g; Protein: 9 g; Sugar: 1 g.

Cheesy Zucchini

Serving: 1

Difficulty: 1

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

  • ¼ pound zucchini
  • ¼ tsps. sea salt
  • 1/16 cups of grated parmesan cheese
  • 1/16 cups of flour
  • ½ cloves garlic
  • ½ tbsps. extra virgin olive oil
  • ¼ large egg
  • Black pepper

Preparation:

1. Place a colander over the sink with the grated zucchini.

2. Add your salt, stir to combine, and then let aside for about 10 minutes to settle.

3. After that, fully drain the zucchini using a clean piece of cheesecloth.

4. In a large bowl, combine the drained zucchini, parmesan, garlic, flour, and beaten egg. Mix well then season with pepper and salt.

5. Next, add the olive oil to a skillet that is heated to medium-high.

6. To make each fritter, scoop a spoonful of batter. Use a spatula to flatten after adding the oil.

7. Cook the other side after flipping the first until the bottom is a deep golden brown.

8. Now you may serve your delicious fried zucchini.

Nutrition:

Calories: 163.1 kcal; Protein: 7.4 g; Fat: 8.8 g; Carbs: 18.0 g.

Veggie Crusty Pizza

Serving: 1

Difficulty: 3

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Optavia Counts: 1 lean/ 2 green/ 2 healthy fat/ 2 condiments

Ingredients:

  • ¼ cauliflower
  • 1/16 parmesan cheese
  • ½ egg
  • ½ tsps. Italian seasoning
  • 1/16 tsps. sea salt
  • 1 cup mozzarella cheese
  • ¼ cup spicy pizza sauce
  • Basil leaves

Preparation:

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.

2. Separate the cauliflower florets into bite-sized pieces.

3. Grate the mozzarella and parmesan cheeses.

4. Use a food processor to finely powder the cauliflower, then place it in a bowl that can be heated in the microwave.

5. Give it five to six minutes to soften.

6. Taking the cauliflower out of the microwave, set it on a clean, dry kitchen towel.

7. Allow it to cool.

2. After the cauliflower has cooled enough for you to handle it, cover it in a kitchen towel and wring out any remaining liquid.

3. Keep squeezing it until it is entirely dry.

4. In a sizable mixing basin, combine the cauliflower, Italian seasonings, parmesan cheese, egg, salt, and mozzarella cheese (1 cup).

5. In a large mixing basin, combine all the ingredients and whisk rapidly to combine.

6. On the previously prepared baking sheet, press the combined ingredients into a 10-inch circle.

7. Bake the top until it turns golden brown.

8. Remove the baked crust from the oven, then top with mozzarella cheese and hot pizza sauce (the remaining 1 cup).

9. Put the dish back in the oven for an additional 10 minutes, or until the cheese is melted and bubbling.

10. As a garnish, add some fresh basil leaves to the dish.

11. A salad may be served alongside it.

Nutrition:

Calories: 508.2 kcal; Protein: 33.8 g; Fat: 32.7 g; Carbs: 19.6 g.

Tarragon Cauliflower

Serving: 1

Difficulty: 1

Preparation Time: 10 minutes

Cooking Time: 10 – 15 minutes

Ingredients:

  • 2 cups of cauliflower
  • 1 tsps. sugar substitute
  • ½ tbsps. chives
  • 1 tbsps. lemon juice
  • 1 tbsps. balsamic vinegar
  • 1 tsps. tarragon
  • 1 garlic clove
  • Salt/pepper to taste

Preparation:

1. Cauliflower should be steamed until fork tender.

2. Crush garlic.

3. Extract the lemon’s juice.

4. Combine lemon juice, dried tarragon, dried chives, sugar substitute, and vinegar.

5. Pour on top of the boiling cauliflower.

6. Include pepper and salt.

7. Blend the mixture.

Nutrition:

Calories: 64 kcal; Protein: 5 g; Fat: 1.2 g; Carbs: 12.6 g.