Air Fryer Frozen Green Beans *****

 

1 lb frozen Nature's Promise Whole String Beans

2 Tbsp Avocado Oil

Garlic Powder

Sea Salt

In a mixing bowl, stir together oil, garlic powder, and sea salt.  Add frozen string beans and mix well.

Spread evenly on the air fryer basket with a pan underneath.

Air fry at 400 degrees F for 10 minutes.

Stir the beans and air fry for another 10-12 minutes until done.  Watch carefully at the end to make sure the beans around the edges of the pan aren't burning.

Air Fryer Zucchini *****

 

2 small zucchini, cut in small triangles

2 Tbsp avocado oil

Garlic powder

Sea salt

In a small bowl, mix together avocado oil, garlic powder, and sea salt.  Add prepared zucchini and toss until evenly coated.

Spread out evenly on the air fryer basket.

Air fry at 400 degrees F for a total of 20 minutes, stirring or shaking the basket halfway through.  I cooked it for a total of 22 minutes.

Baked Sweet Potato Slices *****

1 large sweet potato (orange or purple), peeled and sliced in 1/2" thick slices

Avocado Oil

Sea salt


Preheat oven to 350 degrees.

Cover a stoneware baking sheet (I use the Pampered Chef Large Bar Pan) with parchment paper or a silicone mat. 

In a small mixing bowl, place sweet potato slices, avocado oil, and sea salt.  Stir to mix.  Place in a single layer on the prepared pan.

Bake for 10 minutes at 350 degrees. Turn, and bake for 10 minutes more.

Increase oven temperature to 400 degrees and bake for 10 minutes more. Turn, and bake for an additional 10 minutes.

The sweet potato slices will be slightly crisp on the outside, and smooth and creamy on the inside.



From the edible perspective

Caramelized Shallots *****

So good!  Excellent with green beans.

8 large shallots

2 Tbsp avocado oil

2 Tbsp butter

Peel and slice shallots

Heat oil and butter in a large cast iron skillet over medium heat.

Add shallots and a pinch of salt to boost caramelization. Cook for 10-12 minutes, stirring frequently, until golden brown

Air Fryer Crispy Shallots ***

 Very good.  Remove from air fryer immediately when done so they don't burn.  The second time I made this, the shallots cooked unevenly.  Some were too dark and bitter, while others weren't browned at all.  I decided to just stick with regular caramelized shallots.

Ingredients

• ▢Shallots, peeled and thinly sliced
• ▢Avocado Oil 
• ▢Sea Salt to taste

Instructions

• Cut the ends off of the shallots and peel the papery skin. I sliced the shallots in half first, as it made the peeling much easier.
• Use a mandolin or sharp knife to make thin, uniform slices from the shallots. The mandolin is perfect for this, but a sharp knife works if you are careful. The key is to make sure they are sliced uniformly thin.
• Spray the shallots lightly with avocado oil. You don't need much at all.
• Lay the slices on the air fryer tray or basket. Set the air fryer to 250 degrees for 10 minute intervals. Mine were toasty brown at the end of 30 minutes.
• Store in an airtight container in your panty.

Notes

Safe Storage: Store these in an airtight container in your pantry.  If you see any purple left after you are done, please eat these the same day and don’t try to store them in the pantry. The fact that there is still purple says they they didn’t crisp up 100% which means there is still fluid left in there and it could spoil and become rancid. Look at the first picture of this blog post and you can see there is a little purple in the bigger pieces, don’t put them in an air tight container. Either eat them the same day or cook them longer.

Don’t Overcrowd: Don’t overcrowd the tray or the basket. These are so small and thin that it won’t cause major issues, but you don’t want to impede the airflow. If you think you overfilled it, just remove some and finish this in batches. No biggie!

Salt: Sprinkle the freshly cut shallots with a pinch of sea salt. I wrote the recipe without doing that, but sprinkle a little on a few. The sweet shallot flavor works insanely good with a little salt. 

Oil: Do not use much spray oil. These take just an extremely light spray. If you use more, they will turn out a bit greasy and soggy. 

Olive Oil Spray: You can substitute olive oil spray instead of avocado. 

Don’t Use Non Stick Spray: They can damage the inside of the air fryers so skip it. 

https://savorandsavvy.com/air-fryer-crispy-shallots/#recipe

Low Carb Ricotta Egg Bake *****

 

• 1 tsp avocado oil
• 3 cups baby spinach, rough chop
• 8 eggs
• 1 cup ricotta
• 1/2 cup milk
• 5 slices bacon, cooked + chopped
• salt + pepper, to taste
• 1/2 cup shredded cheese (mozzarella, etc.)

Instructions

• Preheat oven to 350℉. Line a 9x13 baking dish with parchment paper.
• In a large skillet, heat oil over medium heat. Sauté spinach for 2 minutes longer. Remove from heat and drain well.
• In a large bowl, whisk together the eggs, ricotta and milk. Stir in the bacon crumbles, salt, pepper, shredded cheese. and spinach mixture until combined. Pour into baking dish. Sprinkle top evenly with a little more shredded cheese. Bake uncovered for 30-35 minutes or until toothpick comes out clean. Let sit for 8-10 minutes and cut into squares.

https://hungryhappens.net/wprm_print/low-carb-ricotta-egg-bake

Crispy Shallots *****

 

These were so good the first time I made them, but I haven't been able to get them to crisp up in two subsequent attempts.  Still has great flavor, though!

Made them in the air fryer with much better results.  250 degrees, check and stir every 10 minutes.  Done perfectly at 30 minutes.

Crispy shallots make for an addictive garnish to almost any recipe with it's lightweight crunchy texture and savory yet sweet flavor.

PREP TIME: 4 mins

COOK TIME: 8 mins

TOTAL TIME: 12 mins

SERVINGS: 4 servings

 

• 4-5 shallots thinly sliced into rings
• 1/4 cup avocado oil 
• Sea salt

• Slice the shallots into thin rings using a knife or mandoline.
• Heat the oil in a stainless steel sauté pan over medium heat. Sauté the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes, until they're golden.
• Remove them from the pan to a paper towel lined plate and season with sea salt.

• To store: place them in an airtight container in room temperature for up to 4 days

https://downshiftology.com/recipes/crispy-shallots/

Roasted Bok Choy

1 lb baby bok choy (approximately 3 heads)

2 tsp avocado oil

1 garlic clove, minced

1 tsp fresh ginger, minced

1 tsp lime zest (approximately 1 lime)

1 tsp rice vinegar

1 tsp coconut aminos

Preheat the oven to 450 degrees Fahrenheit. Trim the bottoms off the baby bok choy and place the separated leaves in a roasting pan. Drizzle with oil and toss to coat. Sprinkle the garlic and ginger over the top. Roast for 5-6 minutes.

Meanwhile, combine the lime zest, rice vinegar, and coconut aminos. When the bok choy is finished, drizzle the mixture over the top. Serve immediately.

https://www.farmfreshtoyou.com/recipes/324/roasted-bok-choy

Avocado Oil Mayonnaise

One step, 5-ingredient, 2-minute mayo

1 cup Chosen Foods 100% avocado oil 
1 pastured egg - room temperature**
1/2 tsp sea salt
1 heaping tsp mustard-Brown or Dijon
2 Tbsp apple cider vinegar

Optional
1/4 teaspoon freshly ground black pepper
1/8 tsp granulated garlic

Add all ingredients to 16 oz wide-mouth jar with a bottom diameter large enough to accommodate the width of your immersion blender. Place blender all the way to the bottom of the jar trapping the egg. Start blending but don’t move the blender. After the emulsion turns white, gradually raise the bottom of the blender to the top of the jar. Voila! Delicious avocado mayonnaise. It couldn’t be easier.

**If your egg is cold, put it in warm water for a minute to take the chill off.



I did not use the optional ingredients in the recipe.


Susan Kaufman Fleischer - Lectin Free Mama's Weeknight Meal Plan Group