Cheesy Veggie Cups

Cheesy Veggie Cups

Easy, delicious and made with almost no mess, these cheesy veggie cups will surely become your new favourite dish! Simply mix all the ingredients together and pop them in the air fryer. This is also low carb.

Serves 2

Ingredients:

  • Spray oil
  • 3 large eggs
  • 1 cup diced veggies
  • 3/4 cup grated cheese + extra for topping.
  • 2 Tbsp cream
  • 2 Tbsp milk
  • Herbs and spices (I use Herbamere)

Method:

  1. In a medium sized bowl, whisk eggs, cream, milk and herbs/spices.
  2. Add cheese and vegetables and stir to combine.
  3. Spray whatever dish you will be cooking them in with oil.
  4. Divide mixture beween dishes.
  5. Bake in air fryer for 12 minutes at 180C.
  6. Add remaining cheese and cook for a further 4-5 minutes or until cheese is golden and bubbly.

Tips:

  • Can be cooked in a regular oven, simply allow oven to pre-heat before cooking and adjust cooking times to suit.
  • This is a delicious breakfast dish.
  • Play with your flavourings. Garlic, paprika, onion powder, different herbs etc.
  • Add some crumbled bacon and spring onion.
  • I use ramekins but you can cook this in one bigger dish if you prefer. Adjust cooking times to suit.
  • I keep little frozen packets of veggies in the freezer as it takes up less room. I use one of these for my veggies.
  • Serve on its own or with 1/2 an avocado or side salad.
Creamy Chicken Soup

Creamy Chicken Soup

This gluten-free chicken soup is so deliciously creamy and smooth, you would hardly know there’s chicken in it!

Ingredients:

  • 50 g parmesan cheese, cubed
  • 500 g chicken thighs, roughly chopped
  • 600 g milk of choice
  • 300 g chicken broth (see notes)
  • 1 large potato, cubed (option to peel)
  • 2 egg yolks
  • 50 g butter
  • 100 g cream
  • Salt & pepper to taste (I use Herbamere)

 

Method:

  1. Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
  2. Place chicken in bowl and chop 10 sec/speed 7.
  3. Add milk, water, broth and potato and cook 15 min/Varoma/speed 1.
  4. Add Parmesan and, butter and egg yolks and blend 2 min gradually increasing to speed 10.
  5. Add cream and blend 20 sec/speed 10.
  6. Serve as is or with crumbled bacon pieces and herbs of choice.

Note:

  • If too thick, add more milk or water and blend 20 sec/speed 10.
  • Substitute 300 g water and 1 chicken stock cube for chicken broth.
  • I have forgotten to add the cream, and it’s been fine!
  • Be creative and let me know what you come up with in the comments 🙂

 

Air Fryer Frittata

Air Fryer Frittata

Oh no! It’s lunch time and you’ve prepped nothing. That was how this recipe came about, and I’m glad it did. Easy, healthy and delish. Another low-carb winner here!

Ingredients:

  • 1 brown onion, sliced
  • 1 bunch bok choy, washed and sliced
  • 1/2 zucchini, grated and squeezed (squeeze the moisture out!)
  • 1 medium tomato, diced
  • 6 large eggs
  • 1/4 c double cream
  • 3 tsp crushed garlic
  • 1 tsp smoked paprika
  • 75g of pepperoni/ham/salami
  • 2 handfuls of grated cheese (tasty/mozzarella etc)
  • 2 squirts (or a few drops) of smoked oil (optional but delish!)
  • 2 tsp. olive or avocado oil

Method:

  1. Pour oil into air fryer baking dish with onion, garlic, paprika and sliced stalks of bok choy.
  2. Stir and cook for 6 minutes at 180C.
  3. Add grated zucchini to air fryer baking dish and cook a further 5 minutes at 180C.
  4. While that is cooking, crack the eggs into a bowl and lightly whisk.
  5. Pour eggs into baking dish along with cream, pepperoni/ham/salami and mix well.
  6. Sprinkle cheese on top and bake at 180 for about 15 minutes or until cheese is golden and bubbly.
  7. Serve as is or with a side salad.

Please note this can also be made in the oven! Simply fry the onion and bok choy etc in a frying pan before transferring to an oven-safe dish and baking in a conventional oven.

Air Fryer Chicken Thighs

Air Fryer Chicken Thighs

Deliciously seasoned chicken thighs cooked to crispy, juicy perfection in just 12 minutes. Cooking chicken thighs in the air fryer is so quick, easy and easy to clean up! The chicken comes out perfectly juicy, every time. 

 

Ingredients:

  • 4 chicken thighs (skinless and boneless)
  • Salt & pepper to taste
  • 1 tsp smoked or sweet paprika
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp onion powder
  • Optional hot spice of choice (I don’t eat spicy food, so add what you like here!)

Method:

  1. Preheat your air fryer to 180C for 5 minutes.
  2.  Cut thighs in half.
  3. Add seasoning and chicken thighs to a large zip-top bag or a bowl with a lid and toss to coat.
  4. After pre-heating your air fryer dish, spray with cooking spray.
  5. Place 4 of the chicken thigh halves in the air fryer, and cook at 180C for 6 minutes.
  6. Turn and cook for 6 minutes more. Check and cook for longer if needed. Thighs are done when an internal meat thermometer reads 75C.
  7. Remove thighs and keep warm (I use my thermoserver)
  8. Repeat with remaining thighs.
  9. Serve with side of choice. We usually have steamed green veggies.
Crackslaw

Crackslaw

A delicious, easy to make and super healthy beef and cabbage stir-fry you will fall in love with. This low carb, high protein recipe is so good, it’s addictive! Play around with the recipe until you get it just how you like it.

Ingredients:

  • 1 kg mince meat (pork/beef/breakfast sausage)
  • 1 brown onion, sliced (optional)
  •  1 cup diced musrooms
  • 3 tsp minced garlic
  • 2 tsp minced ginger
  • 2 Tbsp Tamari or gluten-free soy sauce or coconut aminos
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp olive or avocado
  • 1 tsp sriracha sauce (optional)
  • 4 cups shredded cabbage (I always use purple cabbage)
  • Sesame seeds, crushed pork rinds, mayo and some runny fried eggs to serve

 

Method:

  1. Heat olive/avocado oil over medium heat in a large frying pan.
  2. Add onions and saute for 1-2 minutes.
  3. Add in beef, garlic and ginger, and cook, while breaking up with a wooden spoon, until browned.
  4.  Stir in sesame oil, soy sauce/tamari/aminos, rice vinegar, and (optional) sriracha. Season with pepper (you won’t need salt!) and more sriracha as desired.
  5. Add in the shredded cabbage and cook until wilted.
  6. Serve with mayo, black sesame seeds, crushed pork rinds, and eggs.
Easy Beef & Cauliflower Stir Fry

Easy Beef & Cauliflower Stir Fry

Ingredients:

  • 500g Beef, thinly sliced (I use stir-fry beef)
  • 500g Cauliflower florets, cut into bite sized pieces (I use a bag of frozen cauli)
  • 3 Tbsp olive oil
  • 1 Brown onion, diced
  • 1 Capsicum, diced (optional)
  • 3 Garlic Cloves, minced (fresh or in a jar)
  • 1 Tbsp Ginger, minced
  • Chilli flakes (optional and to taste)

Sauce Ingredients:

  • 1/2 cup Water
  • 1 Tbsp Arrowroot flour (can use corn starch or regular flour as thickener)
  • 1/4 cup Soy sauce
  • 2 tsp Rice wine vinegar or distilled white vinegar
  • 2 tsp Sesame seed oil
  • 1 Tbsp Honey (optional – omit for low carb)

Method:

  1. Make the sauce first by mixing together the water and arrowroot flour/cornstarch until smooth. Add in all remaining sauce ingredients, stir until combined and set aside.
  2. Heat a large frying pan over medium-high heat. Add 2 Tbsp of oil and the onion, garlic and ginger. Cook until onion is translucent.
  3. Add cauliflower and capsicum and cook until it is tender. If using frozen add a lid to the frying pan and allow to cook for 5-10 minutes or until soft, stirring every couple of minutes. If using fresh and you prefer your cauliflower soft, add about 1/4 cup of water to the pan while it cooks. Cook until water is absorbed and cauliflower is soft.
  4. Remove all ingredients from pan and place into a bowl while you cook the beef.
  5. Add remaining 1 Tbsp of oil to pan. Increase pan heat to high.
  6. Add beef and sear. This should take no more than 30 seconds each side. DO NOT overcook – a little pink meat is OK as it will cook through later.
  7. Add cauliflower back into the pan with the beef and stir to combine.
  8. Stir the sauce in the bowl to make sure the arrowroot flour/ cornstarch is incorporated and pour the sauce over the beef and cauliflower.
  9. Heat the sauce to a strong simmer. Cook for about 1-2 minutes to thicken the sauce, stirring occasionally to make sure all beef is cooked and beef and cauliflower is coated with sauce.
  10. Serve with sour cream. Can also be served with cauli-rice or cauli mash to be kept low-carb. Serve with rice or pasta if preferred.