Pumpkin seed pesto spaghetti

 Yummy!

Scorpion Burger

 Re-creating the scorpion burger from @nativefoodscafe. Blackened tempeh, avocado, arugula, lettuce, carrots and red onion on a whole wheat bun with chipotle sauce. It was delicious and came very close to the original!

Ciao Bella

 I made the “Ciao Bella” burger from the @nativefoodscafe cookbook. I cooked the portobello mushrooms in the Airfryer. I omitted the seitan but added the homemade pumpkin seed pesto, Italian tomato salad and grilled onions. It was delicious!

Airfryer

 I loooove making potatoes and sweet potatoes in the airfryer. 

 

Chia overnight oats

 I have been making this a lot for breakfast so I can improve my blood sugar. I had bloodwork done recently, and my A1c was higher than normal. I love eating this for breakfast. I always prepare it with coconut cashew yogurt, maple syrup, soy milk, cinnamon, nuts, seeds and frozen fruit. This one here has added lemon zest and a pecan praline topping. Yummy!

Silk Road Sesame Noodles

 I made the cold sesame noodles from the cookbook SILK ROADS by Anna Ansari. It was delicious. You’re supposed to eat them cold but my noodles were still steaming and I couldn’t wait! 

Seed crackers

 I tried grinding up a mixture of seeds (pumpkin, sunflower, chia, hemp and flax) for my morning oatmeal to get some extra nutrients. I made a big batch and decided to use some to make crackers in my Airfryer. I mixed the seed powder with some boiling water, olive oil, salt and tapioca starch until the seeds got thick and gloopy, then I spread it into a parchment paper in my Airfryer. Cooked for about 8 minutes per side. I broke them up and had some with avocado and bagel seasoning. The crunch is amazing. Really delicious and full of fiber, vitamins, minerals, good fats and some protein.