Lemon-Herb Halibut with Caprese Topping

This content originally appeared on ForGoodMeasure. Republished with permission.

While Insalata Caprese was created post WW1 as a patriotic Italian tribute, Caprese salad also plays homage to summer’s colorful bounty. Juicy tomatoes, aromatic basil, refreshing mozzarella & fruity olive oil, paired with a lemon-herb halibut and a drizzle of pesto. Squisito! Simple, yet layered, this recipe is the perfect ending to a sun-kissed day.

Lemon-Herb Halibut with Caprese Topping

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Lemon-Herb Halibut with Caprese Topping

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Simple, yet layered, this recipe is the perfect ending to a sun-kissed day.
Course Dinner
Cuisine Italian
Keyword fish
Servings 4 servings
Calories 248kcal

Ingredients

  • 3 tablespoons olive oil divided
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley minced
  • 1 teaspoon basil
  • 1 teaspoon garlic minced
  • 1 teaspoon sea salt divided
  • 1/4 teaspoon black pepper divided
  • 4 four-ounce halibut fillets
  • 1 cup cherry tomatoes halved
  • ½ cup mozzarella pearls halved
  • ¼ cup basil leaves

Instructions

  • In a small bowl, combine 2 tablespoons olive oil, lemon juice, parsley, basil, garlic, ½ teaspoon sea salt & ⅛ teaspoon pepper.
  • Set aside.
  • In a shallow dish, place halibut fillets in a single layer.
  • Pour olive oil mixture over halibut, refrigerating for one hour.
  • Meanwhile, in a small bowl, toss cherry tomatoes in remaining 1 tablespoon olive oil.
  • Add mozzarella pearls, seasoning with remaining ½ teaspoon sea salt.
  • Set aside for 30 minutes.
  • Line a shallow baking dish with parchment.
  • Preheat oven to 450 degrees.
  • Place marinated halibut in prepared baking dish.
  • Bake until internal temperature reaches 145 degrees, or desired doneness.
  • While baking, add basil and remaining ⅛ teaspoon black pepper to tomato mixture.
  • Top baked fillets with Caprese mixture.
  • Serve alongside basil pesto, if desired.

Nutrition

Serving: 4ounce | Calories: 248kcal | Carbohydrates: 3g | Protein: 25g | Fat: 15g | Cholesterol: 67mg | Sodium: 751mg | Fiber: 1g | Sugar: 1g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Lemon-Herb Halibut with Caprese Topping Recipe

Source: diabetesdaily.com

7 Air Fryer Recipes: Healthy Food You Can Cook With Less Oil

Using air fryers in the kitchen has recently gained popularity. Air-fried foods have lower fat and calories as they use no or less cooking oil. Plus, they are simple to use! If you’ve got this appliance, here are 7 recipes you can try and add to your low-carb meal plan.

Roasted Turnips

This straightforward recipe is an excellent alternative for starchy potatoes. Simply coat the cubed turnips with seasoning and air fry for about 10 minutes. Once done, they will look toasted, but you’ll love how creamy they taste. Serve them as a side dish for dinner or breakfast.

Air Fryer Quesadillas With Chicken

Air Fryer Quesadillas With Chicken

This recipe offers a kid-approved meal alternative for your busy nights. With just six ingredients, you can create a delicious and satisfying Mexican dinner in 30 minutes. Add more cheese (or a variety of complementary cheeses) if you want the quesadillas to be gooey. You can also spice it up with chopped jalapeños or chili powder.

Cauliflower Buffalo Wings

Photo credit: Ministry of Curry

Air Fryer Cauliflower Buffalo Wings

Fancy something spicy? Try the meatless version of buffalo wings! With this recipe, the cauliflower florets become so flavorful that you might want to overindulge a bit. It’s best eaten fresh with carrot sticks, celery, and veggie slices.

Air Fryer Cheesy Keto Rolls

Air Fryer Cheesy Keto Rolls

You can have these cheesy rolls as your snack or side dish to any entree. They are best eaten immediately after cooking. If you have extra servings, store them in an airtight container in the fridge for up to three days.

Air Fryer Burger Bites

Photo credit: Laura Miner

Air Fryer Burger Bites

Are you having a small gathering with family and friends? Make these burger bites your appetizer. You get to taste all the flavors of McDonald’s Big Mac with this recipe, and if you serve each mini-burger on a toothpick with a pickle, lettuce, and tomato, you got yourself a rainbow in a stick.

Air-Fried Mushrooms

Photo credit: Caroline Levens

Air-Fried Mushrooms

Shake mushrooms in olive oil and seasoning, cook them in an air fryer for 8 minutes, and you got yourself a simple but fantastic side dish for your steak nights. You can also use them as your meaty topping to your green salad or serve them as an appetizer during gatherings.

Keto Air Fryer Orange Chicken

Photo credit: Low Carbing Asian

Air Fryer Orange Chicken

Making a low-carb version of Chinese recipes can be challenging because of their sugar requirements, but this delicious recipe has the suitable ingredient substitutions and ratios to keep it low-carb. Serve this with your favorite green salad or stir-fried vegetables.

Which among these dishes are you keen to cook? Let us know in the comments!

_Air Fryer Recipes Healthy Food You Can Cook With Less Oil

Source: diabetesdaily.com

Low-Carb Coconut Flour Turmeric Muffins (4-Ingredients)

This content originally appeared on Low Carb Yum. Republished with permission.

When I am in the middle of my first 30 days of the keto diet and going through my “detox” phase, my body suddenly starts to crave sugar and sweets like no one’s business. And, although I like sweets, I can usually keep them in check.

It’s quite fascinating how the body starts to crave something you are trying to avoid, especially sugar. When I normally start to get those cravings, there are a few recipes I like to make to keep myself on track and not throw myself off of ketosis while still fueling my body.

I like to filter through a few but one of my all-time favorites in this recipe for coconut flour muffins with shredded zucchini! It’s not overly sweet and yet satisfies my cravings (plus there are a few hidden veggies too).

Since I love those coconut muffins so much, I took that recipe and gave it a fresh spin.

Using a keto pancake mix as the base, I came up with these turmeric muffins! Let me tell you–these muffins could not be more simple to make. They are delicious!

turmeric muffins

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Coconut Flour Turmeric Muffins

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The use of a mix makes this a quick and easy way to bake up healthy morning muffins. Just add butter, low-carb milk, and turmeric powder then put in the oven for a delicious morning treat.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 119kcal

Ingredients

  • 1 cup low-carb yum keto pancake mix 90 grams
  • 2 tablespoons Global Belly turmeric latte spice
  • ¼ cup unsalted butter melted or melted coconut oil
  • 1 cup almond milk or coconut milk in carton
  • 2 tablespoons low-carb sugar substitute optional for sweet muffins

Instructions

  • Preheat oven to 325°F. Grease muffin pan or line with cupcake liners.
  • Mix together pancake mix and turmeric spice. Add optional sweetener, if using. Stir in melted butter and almond milk. Allow mix to sit for several minutes to thicken up. Divide evenly between 6 prepared muffin molds.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 to 10 minutes, then remove muffins from molds and allow to cool completely on wire rack.

Notes

For best results, use the weight measurement (90 grams) instead of cups for the pancake mix.

The muffins are fine to leave out for up to 2 days at room temperature. If it’s humid, it’s best to store them in the refrigerator where they will last up to a couple of weeks. For longer storage, they can be frozen for up to 3 months and thawed in the refrigerator.

Nutrition

Serving: 1muffin | Calories: 119kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 111mg | Potassium: 28mg | Fiber: 3g | Sugar: 1g | Vitamin A: 236IU | Calcium: 85mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Low-Carb Coconut Flour Turmeric Muffins Recipe

Source: diabetesdaily.com

Creamy Herb Stuffed Chicken

This content originally appeared on TCOYD: Taking Control of Your Diabetes. Republished with permission.

I was tempted to call this “Anti-Vampire Creamy Herb Stuffed Chicken” because I used so much garlic, but it really works in this dish!

herb-stuffed chicken

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Creamy Herb Stuffed Chicken

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In our favorite category of light comfort food, this creamy cheesy filling elevates chicken to company dinner status, but keeps it simple with roasted broccoli for an easy, one-pan meal.
Course Main Course
Cuisine American
Keyword Broccoli, Chicken
Servings 4 servings
Calories 220kcal

Ingredients

  • 2 chicken breasts thick, skinless, and boneless
  • ~8 oz cream cheese whipped or a softened block (there will be leftover, but it’s great for using with other dishes)
  • 2 tbsp minced garlic more or less to taste – there’s no such thing as too much garlic in my book!
  • 2 handfuls fresh spinach finely chopped
  • 1 small bunch fresh basil finely chopped
  • seasoning of choice for chicken I used this one: https://www.penzeys.com/online-catalog/sandwich-sprinkle/c-24/p-594/pd-s
  • 12 oz chopped broccoli or 1 large head cut into florets
  • salt to taste
  • pepper to taste
  • cooking oil of choice, preferable in a spray can

Instructions

  • Spray a large baking dish with non-stick cooking spray.
  • Mix the cream cheese, minced garlic, chopped spinach, and basil until well combined.
  • Season both sides of the chicken breast with a seasoning blend (optional but recommended).
  • Using a paring knife, carefully slice an opening in each chicken breast to create a pocket.
  • Using a large spoon, stuff about 2 oz. of the cream cheese mixture into each chicken breast pocket.
  • Place the chicken in the baking dish, and surround it with broccoli.
  • Spray everything with a little cooking oil. Sprinkle everything generously with seasoning blend of choice and a little salt and pepper.
  • Bake for 30 minutes or until chicken is cooked through and broccoli is tender. Allow to rest for a few minutes before serving.

Notes

Note: Nutritional info for 1 serving (1/2 chicken breast and 1/4 of the broccoli)

Nutrition

Calories: 220kcal | Carbohydrates: 8g | Protein: 31g | Fat: 6g | Fiber: 4g | Sugar: 5g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Creamy Herb Stuffed Chicken Recipe

Source: diabetesdaily.com

Carrot Cake Cookies with Creamy Frosting

This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.

Carrots are something I rarely eat due to the relatively high sugar content – and only in small quantities when I do – but gosh I love carrot cake! These cookies are a twist on carrot cake, and I’ll definitely be making them regularly. It was also the first time I used brown Swerve in a recipe, and it was a success!

Carrot Cake

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Carrot Cake Cookies

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Made with low-carb ingredients, these cookies are a twist on carrot cake.
Course Snack
Cuisine American
Keyword carrots, low carb cookies
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 18 biscuits
Calories 115kcal

Ingredients

Cookies

  • 8 tbsp butter salted and softened
  • 1/2 cup Swerve granulated
  • 2 tbsp brown Swerve or golden Lakanto
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 cup carrots finely shredded
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg

Frosting

  • 3 tbsp cream cheese softened
  • 2 tbsp butter softened
  • 1/2 tsp vanilla
  • 1/4 cup Swerve powdered
  • 1/2 tsp monk fruit juice concentrate

Topping

  • 1/3 cup chopped pecans

Instructions

  • Pre-heat oven to 350 degrees.
  • Cream together butter and sweeteners.
  • Add in the rest of the cookie ingredients. Stir well.
  • Line 2 cookie sheets with parchment paper.
  • Roll dough into balls and flatten. (These cookies don’t spread much at all).
  • Bake for 13 minutes or until golden brown.
  • Remove from oven and allow cookies to sit. (They will firm a lot as they cool, so be careful moving them prematurely).
  • Mix together frosting ingredients.
  • Once cookies are completely cool, frost them.
  • Sprinkle the chopped pecans on the frosting and gently push them into the frosting to make them stick.

Nutrition

Calories: 115kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 67mg | Potassium: 29mg | Fiber: 2g | Sugar: 1g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Carrot Cake Cookies with Creamy Frosting Recipe

Source: diabetesdaily.com

Marinated Grilled Chicken Breasts with Tomato Bruschetta

This content originally appeared here. Republished with permission.

Date night dinner on the patio! This grilled bruschetta chicken is absolutely out of this world and it’s perfect for a special meal, guests, or a fun and easy weeknight dinner.

Made with marinated chicken breasts, tomatoes, basil, garlic, olive oil, and balsamic vinegar, it’s bursting with bright, classic Italian flavors. Best of all, it’s Paleo and Whole30 compatible, and you can make the chicken on the grill, stovetop or air fryer!

I think the most beautiful thing about this bruschetta chicken recipe is the simplicity of the ingredients. They’re classic, fresh, and there’s nothing that brings magic to a dish quite like fresh basil and garlic!

In the summertime, I almost always have everything I need already – especially once my garden is at its peak – but they can all be found at pretty much any grocery store.

Bruschetta Chicken

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Grilled Bruschetta Chicken

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This grilled bruschetta chicken recipe is made with juicy marinated grilled chicken breasts topped with a homemade cherry tomato bruschetta.
Course Dinner, Main Course
Cuisine Italian
Keyword grill, tomatoes
Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 18 hours 30 minutes
Servings 2 people
Calories 514kcal

Equipment

  • Indoor or outdoor grill

Ingredients

Marinated Chicken

  • 1 lb. chicken breasts
  • 2 tablespoons olive oil preferably extra virgin
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt

Cherry Tomato Bruschetta

  • 1 pint cherry tomatoes
  • 1.5 tablespoons red onion minced
  • 2 cloves garlic
  • 1 tablespoon olive oil preferably extra virgin
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh basil minced
  • salt and pepper to taste

Instructions

Marinate the Chicken

  • Set the chicken breasts in a rimmed dish or baking pan. Drizzle with olive oil, vinegar, and seasonings, and turn to coat the chicken on all sides. Set it aside for 20-30 minutes to marinate, or cover and set in the refrigerator for up to 18 hours.

Make the Bruschetta Topping

  • Dice the tomatoes, mince the garlic, onion, and basil.
  • Optional Step: Lightly sauté the garlic in a small skillet in olive oil for about 3 minutes. This will take some of the harshness out of the raw garlic.
  • Mix the tomatoes, garlic, onion, basil, oil, vinegar, salt and pepper together in a bowl. Set aside or cover and keep in the refrigerator until you’re ready to use it.

Cook the Chicken

  • Grill: Preheat a gas grill to medium heat, about 375°F (~190°C). Set the chicken breasts on the grill, cover, and cook for about 7 minutes without moving them. Gently turn the chicken once, close the grill, and cook for another 7-8 minutes.
  • Stovetop: Heat about a tablespoon of oil over medium heat in a large skillet. Add the chicken breasts and cook 6-7 minutes without moving them. Flip the chicken breasts and cook for another 6-7 minutes, until cooked through.
  • Air Fryer: Preheat the air fryer to 350°F (~177°C). Set the chicken breasts in the air fryer basket with a little space between them. Close and cook for about 10 minutes, then turn the chicken breasts over. Close and cook for another 10 minutes until cooked through.
  • *Note: Cook time will vary depending on the size of the chicken breasts and heat source. Use a meat thermometer to check that the internal temperature of the chicken breasts has reached 165°F (~74°C).
  • Remove the chicken breasts and set them on a plate to rest about 4-5 minutes.

Assemble and Serve

  • Set the chicken on a plate. Spoon the bruschetta mixture on top of the chicken, then sprinkle with a little more balsamic vinegar or balsamic glaze, salt to taste, and extra basil.

Notes

To store leftovers: Transfer the leftover chicken and bruschetta to an airtight container or zip top bag. Store in the refrigerator for 3-4 days.

Nutrition

Calories: 514kcal | Carbohydrates: 15g | Protein: 51g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 441mg | Potassium: 1402mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1234IU | Vitamin C: 57mg | Calcium: 58mg | Iron: 3mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Grilled Bruschetta Chicken Recipe

Source: diabetesdaily.com

Crustless Butternut Squash Tart

This content originally appeared on ForGoodMeasure. Republished with permission.

While technically a winter fruit, antioxidant-rich butternut squash is available year around either fresh from the farm or frozen. Embracing spring’s yellow blossoms, summer’s golden sun, autumn’s amber hues & winter’s hearty recipes – this flavorful, crustless tart is perfect any season as a savory breakfast or light dinner alongside fresh greens tossed in a snappy vinaigrette.

Crustless Butternut Squash Tart

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Crustless Butternut Squash Tart

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This flavorful, crustless tart is perfect any season as a savory breakfast or light dinner alongside fresh greens tossed in a snappy vinaigrette.
Course Breads and Baked Goods
Cuisine American
Keyword Butternut Squash
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Servings 8 slices
Calories 140kcal

Equipment

  • Immersion blender or processor

Ingredients

  • 1 ½ cups butternut squash peeled, seeded & cubed
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 egg yolks
  • ¼ cup heavy cream
  • 2 tablespoons creme fraiche
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ¾ cup goat cheese*

Instructions

  • Preheat oven to 350 degrees.
  • Line a rimmed baking sheet with parchment.
  • Toss squash in olive oil and arrange on prepared baking sheet.
  • Roast for 40 minutes, until tender.
  • In a small bowl combine roasted squash, eggs, egg yolks, heavy cream, creme fraiche, salt and pepper.
  • Purée squash mixture, using an immersion blender or processor.
  • Grease a 9-inch pie dish with cooking spray.
  • Crumble goat cheese in prepared dish, distributing evenly.
  • Pour egg mixture over cheese.
  • Bake for 30 minutes.
  • Serve warm.

Notes

Naturally low-carb & gluten-free

*I prefer creamy Capricho de Cabra for this recipe

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Cholesterol: 110mg | Sodium: 245mg | Fiber: 1g | Sugar: 1g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

 

Crustless Butternut Squash Tart Recipe

Source: diabetesdaily.com

Keto Popcorn (Cheese Puffs Recipe)

This content originally appeared on Low Carb Yum. Republished with permission.

No other snack goes with the movies quite like popcorn does. Munching on the salty pieces is just part of the experience. Unfortunately, popcorn is made from corn, which is really high in carbs.

So, of course, you know I had to find an alternative. Just because I am on the keto diet doesn’t mean I have to give up my favorite snacks! I just have to use low-carb ingredients instead of corn.

This snack might not have the exact same texture as popcorn, but it does have the same satisfying crunch and satiates your craving for a salty snack!

Ingredients Needed for Keto Popcorn

There is only one ingredient in this recipe. All you need is a block of white cheddar cheese!

Visit the original post for some other flavors, ideas, and ways that you can change this recipe up and make different types of keto popcorn.

Quick Tips

  • Cut the cheese evenly. In order for the cheese to all have the same texture, cut it into ½-inch cubes.
  • Dry the cheese before baking it. If there is moisture in the cheese before you bake it, you will have to bake it for a longer amount of time.
  • Place popcorn cheese on paper towels. After the popcorn cheese finishes baking, place the cheese on paper towels. Oil might release from the cheese as it bakes, so the paper towels will absorb it and make the popcorn even crispier.
Keto Popcorn - Cheese Puffs Recipe

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Keto Popcorn (Cheese Puffs Recipe)

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Whenever you are craving some salty popcorn, make this keto popcorn recipe. There is only 1g net carb in each serving!
Course Snack
Cuisine American
Keyword cheese, popcorn
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 3 days
Total Time 3 days 18 minutes
Servings 5 servings
Calories 183kcal

Ingredients

  • 8 ounces white cheddar cheese

Instructions

  • Cut the cheese into ½ inch cubes and place onto a parchment or silicone mat lined baking sheet.
  • Cover the cheese with a light kitchen towel and allow it to sit in a dry place for 3 days. You want the cheese to be completely hardened before baking. See note drying in a refrigerator instead.
  • Preheat the oven to 350 degrees.
  • Bake the hardened cheese for 5-8 minutes until it pops up like popcorn and gets golden brown on the edges.
  • Allow the keto popcorn to cool and serve.

Notes

You can dry the cheese cubes out for 4 to 7 days (the longer the more dry they will get) uncovered in the refrigerator. But let them sit out for at least 2 hours before baking. Then bake 12 to 16 minutes or until they pop and brown.

If there is more moisture in the cheese, it will need a longer bake time.

Oil may be released from the cheese as it bakes. If desired, you can place the cheese cubes on paper towels after baking to absorb away the oil.

Nutrition

Calories: 183kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 455IU | Calcium: 327mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Keto Popcorn (Cheese Puffs Recipe)

Source: diabetesdaily.com

Air Fryer Garlic Mushrooms

This content originally appeared here. Republished with permission.

It’s official. Cooking mushrooms in the air fryer is my new preferred way to make them. Why? Well, air frying mushrooms is faster than oven roasting, there’s less cleanup, and they taste absolutely perfect!

It’s for these same reasons I absolutely love cooking zucchini, sweet potato fries, and heck, even pork tenderloin in my air fryer!

And did I mention these air fryer garlic mushrooms are vegan, Whole 30, paleo, gluten-free, keto, low-carb, and WW friendly?

I know that’s a long list, but basically, all I’m saying is that this recipe works for lots and lots of different ways of healthy eating. So whatever diet your family is following, this is a side dish that would work for pretty much everyone!

Maybe the best thing about this recipe though is that it’ll turn even mushroom skeptics into mushroom lovers! Yup, it’s really that good!

air fryer mushrooms

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Air Fryer Garlic Mushrooms

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This mushroom recipe is a delicious side dish, made with just a few simple staple ingredients.
Course Side Dish
Cuisine American
Keyword garlic, mushrooms
Servings 4 servings
Calories 76kcal

Equipment

  • Air Fryer

Ingredients

Garlic Mushrooms

  • 16 oz. baby bella mushrooms
  • 1.5 tablespoons oil of choice see variations below
  • 2 cloves garlic
  • 1/4 teaspoon salt

Asian-Inspired Variation, All Optional

  • 1.5 tablespoons sesame oil
  • 1 tablespoon balsamic vinegar
  • 2  green onions  sliced

Italian-Inspired Variation, All Optional

  • 1.5 tablespoons olive oil
  • 1 teaspoon fresh parsley minced
  • 1 tablespoon coconut aminos

Instructions

  • Preheat the air fryer to 400 degrees Fahrenheit. If your air fryer doesn’t have a preheat setting, turn to 400 degrees and wait about 5 minutes for it to come to temperature.
  • Meanwhile, cut the mushrooms in half and mince the garlic.
  • Add the mushrooms, oil of choice, salt, and garlic to a large bowl. If using the optional balsamic vinegar or coconut aminos, add that in as well. Mix well to coat the mushrooms with the oil and seasonings.
  • Once the air fryer is hot, pour the seasoned mushrooms into the air fryer basket in a single layer. Although the mushrooms may touch (they’ll shrink a lot during cooking), be careful not to overcrowd the basket too much.
  • Close the air fryer and cook for 5 minutes, then stop to gently shake the basket or use a spatula to turn them.

    Air fry again for another 5-7 minutes, checking near the end of the cook time to make sure they aren’t overcooking.

  • Transfer the cooked mushrooms to a serving bowl or dish, garnish with green onions or parsley (if using), and serve!

Notes

To store leftovers: Transfer any leftovers to an airtight container, or transfer to a bowl and cover tightly with plastic wrap. Store in the refrigerator for 3-4 days.

To reheat leftovers in the air fryer: Preheat the air fryer to 400 degrees Fahrenheit, then add leftovers to the air fryer basket. Cook for 3-4 minutes or until heated through and beginning to crisp up again.

*Nutrition information does not include optional ingredients.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 153mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Air Fryer Garlic Mushrooms Recipe

Source: diabetesdaily.com

Eggciting Repices for Your Next Breakfast or Brunch

Eggs are the preferred to-go for breakfast and brunch. They are not just healthy; they are also versatile, as proven by the recipes we have put together for you. Try them out and turn your average dish into a tasty crowd-pleaser.

Prosciutto Egg Cups

Photo credit: Laura Miner

Prosciutto Egg Cups

On lazy mornings, you only need three main ingredients to prep up for a hearty breakfast: prosciutto, spinach leaves, and eggs. Arrange them as instructed in a muffin tin or silicone cups, and air-fry or bake them for about 10 minutes. No fuss, no wasted time.

Eggs Baked in Avocado

This creamy recipe has probably everything you are looking for in a recipe. It’s low-carb, rich in fiber and healthy fats, satiating, and gorgeous-looking. Eat your serving on its own, or pair it with some low-carb bread. Best eaten immediately after making them, but leftovers can be stored in the fridged and reheated.

Photo credit: Jennifer Shun

Savory Frittata

The egg and cream mixture, stuffed with sweet potatoes, onions, spinach, and feta cheese, and livened up with a dash of cumin, proves that this Italian dish is not just a fancy word for the omelet. Pair it with your favorite salad if having it for light dinner.

Egg Wrap Recipe

If you miss your classic sausage roll because you are following a low-carb meal plan, this is a great alternative. It uses thin egg crepe for the wrap, and it is stuffed with avocado and jalapeño cream cheese for more nutrition and flavor. It is filling, not to mention delicious when eaten warm or cold.

crustless egg cuiche

Photo credit: Lisa MarcAurele

Cheese Quiche

This is an easy keto recipe you can prepare on the weekend for a week’s worth of breakfast. This creamy, crustless quiche is made up of eggs, cheese, and butter, but you can customize it to include pre-cooked meats and low-carb vegetables.

Mini-Egg Fast Pizzas

Mini pizzas for brunch? If it is savory and quick to prepare like this recipe, it is easy to give a big nod. Feel free to tweak it with your favorite spices and herbs. A word of caution: this is another family-hit dish, so you might want to make a double batch.

egg bacon muffin

Photo credit: Brenda Bennett

Bacon Egg Muffin Tops

The shredded cheese, scrambled eggs, and bacon bits as muffin toppings undeniably look inviting for your little kids (and your kid at heart). You can add some cooked spinach to the scrambled eggs to supplement the recipe with green veggies.

Breakfast Burrito

Do you miss burritos but do not want to deal with the chock-full of carbs? This alternative uses cheese tortilla to fit into your plan any time of the week. The sausage, eggs, and bacon make this dish protein-rich, extra flavorful, and more exciting.

What are your favorite egg recipes for breakfast or brunch? Share them in the comments; we would love to try them out too!

Eggciting Repices for Your Next Breakfast or Brunch

Source: diabetesdaily.com

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