Amazing what you can make in the Air Fryer -- tasty tater tots! Boil whole, peeled potatoes until fork-tender (about 8 minutes). Drain the potatoes and let them cool. Grate the potatoes (I used a salad shooter). Season with salt, garlic powder, and onion powder. Pinch the potatoes together to form tater tots, using about 2 tablespoons of potato per tot. Air fry at 370 degrees for 12-15 minutes. Shake the tater tots halfway through cooking to brown evenly.
Soup! Super cold days call for soup. During the winter I like to make 1 soup recipe a week; it's a great way to use up vegetables and it makes great lunch or leftovers. This week I made Ham & bean soup using the ham bone from the holidays.
Whipping up dinner - here is an easy recipe with a spicy-sweet kick that your tastebuds will crave often!
Pair it with a side salad and boom, dinner is on in 15-minutes.
Chili Shrimp
Oopsie, thought I posted this recipe last week. Better late that never. You can use any vegetable combination here, fresh or frozen. I like to double the sauce - flavor is not a crime!!
Sweet & Sour Pork Stir-fry https://constants.com/u/BevK/article/1530/ingredients1_lb_boneless_pork_loin_cut_in_1inch_cubes1_tbs
This one pot dish is wonderful for Fall/football season. It is packed with protein and makes a great planned leftover for lunches!
Vegetarian White Bean Chili https://www.constants.com/u/BevK/article/1572/ingredients2_tbs_olive_oil1_large_onion_diced2_cloves_garlic_minced2
This recipe has a few extra steps but it's well worth it. I often double the broccoli and carrots and even the sauce! Delicious
Some great finds at the farmers market this weekend! I've been craving tacos so I picked up a fresh cauliflower for tacos. This recipe (cauliflower and chickpea tacos) is super easy especially if you use pre-shredded cabbage & carrots!
I love Fall, the cooler weather, the new rhythm of school or work & the perfect time to commit to posting a weekly recipe.
You may not be interested in plant-based eating, but the research is strong!
Read UnDo It by Dr. Dean Ornish
Listen to How Not to Die podcast by Dr. Michael Greger
Watch Live to 100: Secrets of the Blue Zones on Netflix
You don’t have to go fully plant-based. My recipes will be plant heavy. You decide if you need to add some meat.
It’s a cool day at the lake. I‘m using a variety of garden vegetables to make a wonderful soup!!
Heat 1 TBS oil in pot. Add 1 chopped onion and 4 cloves galic, diced. Generously season with salt, pepper & thyme. Add 1 diced sweet potato & 1 diced rutabaga. Cook 2-3 minutes, Add 8 cups water, 3-4 diced tomatoes & 2 tsp chicken bouillon. Cook until potato is almost soft. Add diced zucchini and a can of drained garbonzo beans. Season with red pepper flakes or the juice from 1/2 a lemon. Enjoy!
On a recent visit, I stumbled across something I’d never heard of before: ground cherries. Slightly sweet yet a bit savory. As you can see a light husk that you peel to reveal a delicious gem!