Instructions

Step 1

Preheat an oven or air fryer to 400ºF (205ºC). If using the oven, line a baking sheet with aluminum foil.

Step 2

If using wooden skewers, soak in water for 10-15 minutes to prevent them from burning while cooking.

Step 3

In a shallow bowl, toss together the chicken cubes, honey, sesame oil, garlic, salt, and black pepper.

Step 4

Thread the chicken, bell peppers, and onions onto the barbecue skewers. Place the skewers on the baking sheet, or into the air fryer, and bake for 10-15 minutes or until the chicken is cooked through.

Step 5

Sprinkle the sesame seeds on top. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately three six-inch skewers.

• Additional Toppings: Chopped green onion.

• Serve it With: Salad, rice, cauliflower rice, and/or roasted vegetables.

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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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