Foodie Friday – Air Fryer Recipes

An appliance that I thought would be more of a novelty item in my kitchen is our air fryer. I thought it would be good to have as a healthy alternative when I was in the mood for some fries or fried chicken. 2 items that are a staple in everyone’s diet right?!

I was so wrong.

Charlie and I use our air fryer almost every day. So much so that when we go grocery shopping we look for things we can try to throw in there. We’re obsessed!

The way air fryers work is almost like a commercial convection oven. It uses forced air to cook and crisp the item you’re cooking. This means you use virtually no oil when cooking, but are still able to get a crisp! I’m going to be real though, not all products come on the same compared to deep frying. But everything I’ve tried so far I’ve enjoyed!

I did a lot of research on air fryers – the pros and cons of each, factored in the cost, and evaluated which would be best for our home. We decided to go with the Phillips Air Fryer for a couple of reasons. First, the reviews. It got good reviews on Amazon as well as other store sites like Sur la Table and William Sonoma. Second, is the ability to buy parts for it. The biggest flaw that most consumers mention about air fryers is the basket. Some say that the non-stick chips, rusts, etc. But if your basket gets its wear and tear over time, Phillips sells the basket so you can easily replace it!

That was it, I was sold!

Today, I’m going to be sharing our favorite thing to make in our air fryer. French fries and chicken wings!

Garlic French Fries – Makes 2 servings
Note: Charlie and I like shoestring fries, but you can put any fry in there and it will crisp up nicely! Only thing to remember is the bigger the fry, the longer the time.

  1. Fill your air fryer basket with 10-12 oz of fries (this is about 1/2 of a small bag)
  2. Set your temperature to 350 and cook for 7 mins. Open up and shake fries around to prevent sticking.
  3. Set your temperature to 400 and cook for 4 mins. or until golden brown/desired color.
  4. While your fries are frying, melt a pat of butter and lightly brown 1-2 tablespoons of minced garlic. Set aside.
  5. Remove fries from basket and transfer into butter and garlic mixture. Add salt and pepper if desired.
  6. Enjoy!

Lemon Pepper Chicken Wings  – Makes 2 servings
Note: My suggestion would be to purchase cooked wings.If you want to go with uncooked wings then I highly suggest to boil them the night before or right before you put them into the fryer. Season your water with your favorite spices to give the chicken more flavor!

  1. Place 10-12 wings in your fryer (start with cooked wings for a shorter cook time) and set your temperature to 400. Cook wings for 17 mins or until golden brown.
  2. Remove wings immediately from fry basket and transfer into a bowl. 
  3. Toss in lemon pepper or your favorite seasoning.
  4. Enjoy!


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Vanilla Chia Seed Pudding Recipe

It’s been a while since I’ve done a #foodiefriday post here so I thought I’d share a quick and simple breakfast to get your productive day started off right! Since my days have been really really busy lately I’ve been defaulting to smoothies and drinking them on the go. But a girl needs a little variation before I can’t stand the sight of another smoothie lol! I decided to do a chia seed pudding to add to my rotation. 
Prep time: 10-15 mins and then overnight
3 tsp chia seeds
1 1/2 cups Greek yogurt
1 cup almond milk
1 tsp vanilla extract
1 tsp agave
3/4 cup favorite chopped fruit in season
  1. In a Tupperware, mix chia seeds, yogurt, almond milk, vanilla extract, and agave together until fully incorporated.
  2. Top with your favorite fruit. I like peaches (frozen), strawberries, and mango but you can use blueberries, cherries, bananas, almost anything!
  3. Refrigerate overnight.
  4. If you want a little more sweetness, drizzle a little honey, more agave, or turbinado sugar (pictured) on top. If you want a little crunch add a 1/2 cup granola on top. I personally like the change of texture with granola but it doesn’t fit with my current diet (low carb).
  5. Enjoy!



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Low Carb Taco Skillet Recipe

It’s been 2 weeks since I’ve restarted my low carb adventure with my workout buddy and dear friend. Though there’s nothing really significant to share regarding my fitness or weight loss yet, there is one thing I can share – RECIPES!

I’ve been on Pinterest and Yummly looking for recipe inspiration and found this recipe for a taco skillet dinner by Courtney of Sweet C’s Designs. It looked delicious and was relatively low in carbs so Charlie and I decided to try it, with a few of our own revisions. We were right, it was delicious! We don’t have tacos at home very often so the flavor was a nice change. Here’s our recipe below (as well as the carb content, booyah!) if you want to make it for yourself at home.


Difficulty: Easy
What you’ll need (makes 7 servings):

  • Ground beef (1-1.5 lbs)
  • Canned tomato with green chilli (2 small cans)
  • Baby kale or spinach (or both!) (2 cups) – Keep in mind spinach has less carbs per cup
  • Green onions (2 tbs, diced)
  • Cilantro (2 tbs, minced)
  • Yellow onion (1/2 cup, diced)
  • Bell peppers, pick your favorite color (2, diced)
  • Adobo seasoning (1 tbs)
  • Chilli powder (1 tbs)
  • Sriracha (to taste, depending on how spicy you’d like)
  • Salt and pepper (to taste)

Step 1. Sautee the ground beef with salt and pepper. We used 85% lean. Drain the excess fat after fully cooked.
Step 2. Add the bell peppers and yellow onion. Let cook for 1 minute.

Step 3. Add canned tomato, and let simmer about 15 minutes.


Step 4. Add your spinach/baby kale and stir, they wilt quickly so no need to simmer for more than a minute.


Step 5. Top with cheese and let it melt. Top with fresh cilantro and green onion and voila!


This was such an easy recipe! The best part, you only need 1 pan and don’t need to wash in between steps. Easy to make, easy clean up! As far as nutritional info, here’s the carb content for the amount that we made (based on the info we found online):

  • Ground beef (1-1.5 lbs) – 0 carbs
  • Canned tomato with green chilli (2 small cans) – 10g carbs, 5 g fiber = 5g net carbs
  • Baby kale or spinach (or both!) (2 cups) – 2 cups spinach: 4g carbs, 2g fiber = 2g net carbs
  • Green onions (2 tbs, diced) – 2g carbs
  • Cilantro (2 tbs, minced) – 0 carbs
  • Yellow onion (1/2 cup, diced) – 7g carbs, 1g fiber = 6 net carbs
  • Bell peppers, pick your favorite color (2, diced) – 14g carbs, 6g fiber = 8g net carbs
  • Adobo seasoning (1 tbs) – 0 carbs
  • Chilli powder (1 tbs) – 3g carbs
  • Sriracha (to taste, depending on how spicy you’d like) – 2 tsp = 2 carbs
  • Salt and pepper (to taste) – 0 carbs
  • Total: 42g carb – 14g fiber = 28g net carbs

That would equal 4g of net carbs per serving. Woot woot! Happy eating!



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