May 31, 2023
- In blender, combine vinegars, garlic, mustard, agave, basil, thyme, and 1/2 tsp each salt an pepper. Blend until smooth. Add oil and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
- In a small baking dish, coat chicken with 1/3 cup dressing and marinate at least 10 minutes at room temperature or up to overnight in the refrigerator.
- Meanwhile, transfer 3 tbsp remaining dressing to a bowl. Add peppers, tomatoes and onion and toss to coat.
- Cook chicken at 180 degrees for 5-7 minutes per side. Transfer to cutting board and cool for 5 minutes before slicing.
- Add greens to peppers and toss to coat. Top with parmesan and serve with chicken.
Apr 24, 2023
- Grease a round cake pan with cooking spray. In a bowl, whisk eggs, milk, a pinch of salt and black pepper until well combined.
- Pour the mixture into the round pan. Top half the mixture with spinach and red peppers. Carefully transfer pan to airfryer basket. Cook for 6-10 minutes at 200 degrees.
- Remove the pan. Top vegetables with cheese and, using a spatula, fold the omelet over the filling. Slide omelet into a plate and top with cherry tomatoes.
Apr 11, 2023
- Rub the salmon with the oil and season with salt and pepper. Place in the airfryer for 10 minutes at 180 degrees until the skin turns crisp.
- Meanwhile, prepare the courgette by using a spiralizer or julienne peeler on the courgettes, then set to the side. To make the sauce, place the avocado, garlic, parsley and some seasoning in a mini chopper or food processor and blend until smooth.
- Chop the tomatoes and olives, then set to one side. Toss the courgette in the sauce, divide between two plates, along with the tomatoes and olives, and top with the salmon. To serve, scatter pine nuts over the dish.
