Instructions

Step 1

Preheat the air fryer to 390ºF (200ºC).

Step 2

In a bowl, mix together the chickpeas, oil, smoked paprika, salt, and garlic powder.

Step 3

Transfer the chickpeas to the air fryer and bake for 12 to 14 minutes, shaking the tray halfway through, until crispy and browned. Enjoy!

Notes About Recipe

• Leftovers: Store in an airtight container for up to two days.
• Serving Size: One serving is approximately 1/2 cup.
• More Flavour: Add cayenne pepper.

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Instructions

Step 1

Blend the milk and cottage cheese until smooth.

Step 2

Add oil to frying pan and saute the garlic. Cook until fragrant.

Step 3

Add the cottage cheese mixture and the parmesan cheese, then stir until smooth over low heat.

Step 4

Serve with your favourite pasta and enjoy!

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Instructions

Step 1

Heat the oil in a pan over medium heat.

Step 2

Season the chicken with salt and pepper, then place it into the pan. Cook for six to eight minutes per side, or until cooked through.

Step 3

Remove and let it rest for five minutes before slicing.

Step 4

Divide the kale, edamame, apples, avocado, and hazelnuts evenly between bowls or plates. Top with chicken and dressing. Enjoy!

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Instructions

Step 1

Cook the rice according to the instructions on the package and set aside.

Step 2

While the rice cooks, dice your turkey breast into 1 inch cubes. Add half the olive oil to a large skillet and warm over medium heat. Add the diced turkey breast and saute for 7 to 10 minutes, or until browned and cooked through. Add the cajun seasoning and continue to saute until the turkey is well coated. Transfer to a small plate.

Step 3

Place the skillet back over medium heat and add the remaining olive oil. Add the frozen green beans and cover. Saute for 4 to 5 minutes or until tender and crisp. Turn off the heat.

Step 4

Divide rice, turkey and green beans between bowls. Season with sea salt and black pepper to taste. Enjoy!

Notes About Recipe

• No Rice: Use quinoa or roasted potatoes instead.
• Storage: Store in an airtight container in the fridge up to 3 days.
• Low Carb: Use cauliflower rice instead of jasmine rice.
• No Turkey Breast: Use chicken breast or ground meat instead.
• Vegan & Vegetarian: Replace the turkey breast with roasted chickpeas or warm lentils seasoned with cajun spice.

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Instructions

Step 1

Heat a non-stick pan over medium heat. Add the beef to the pan, breaking it up as it browns. Once it is cooked through and no longer pink, drain excess drippings from the pan if necessary and season with salt and pepper.

Step 2

In a bowl, whisk together the mayonnaise, white wine vinegar, and mustard.

Step 3

Divide the lettuce, tomatoes, ground beef, cheese, red onion, and pickle between plates. Drizzle the dressing over top and enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to one day.
• Serving Size: One serving equals approximately four cups.
• Dairy-Free: Use vegan cheese instead of cheddar.
• More Flavor: Add garlic to the ground beef.
• Additional Toppings: Add sliced green onions.

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