AIR FRYER GARLIC PARMESAN BRUSSELS SPROUTS

Crispy Garlic Parmesan Brussels Sprouts easily cooked in your air fryer in just 15 minutes for a delicious healthy snack or side dish!

If you haven’t purchased an air fryer yet, you need to run, not walk, to your nearest computer and order one immediately.  Trust me.  Not only does it just make everything taste SO much better, but it’s QUICK and a much healthier way to cook rather than frying your food in a ton of oil!  Brussels sprouts are one of my favorite things to air fry because they get perfectly crispy on the outside while still being nice and tender on in the inside.  The added garlic and parmesan just make them that much tastier!

You can of course roast these in the oven, but I promise you won’t get that same great flavor and crispness you’ll get from the air fryer plus it takes half the time in your air fryer!  I was inspired to make this recipe because they are one of my favorite appetizers to order whenever we go out and my hubby can confirm that these indeed are restaurant-quality.

HOW TO MAKE AIR FRYER BRUSSELS SPROUTS:

• Wash and trim the brussels sprouts.  I like to trim the ends, removing any loose leaves, and then cut them in half lengthwise so that they can get really crispy and tender.
• Toss ’em!  In a medium bowl, toss together trimmed brussels with olive oil, a little lemon juice (yes this is a must!), minced garlic, 1/4 cup parmesan cheese and salt.  You’ll add the rest of the parmesan cheese halfway through cooking.
• Preheat air fryer.  Some air fryers require you to pre-heat while others do not, but either way you’ll want to set your air fryer to 375 degrees.
• Let’s fry!  Place brussels in a single layer in the basket of your air fryer (this ensures they ALL get nice and crispy!) and cook for about 15 minutes, shaking the basket halfway through and sprinkling with additional parmesan cheese.
• EAT.  Feel free to add additional seasonings as needed once you remove them from the air fryer.  I’ll sometimes sprinkle a little more salt, some pepper and even more cheese or a lemon zest!

A quick note: if you want to double this recipe, GO FOR IT!  But you’ll definitely want to make these in batches in your air fryer so that the brussels sprouts aren’t crowded and you can get them all crispy.  These can be stored in your fridge for about 3 to 4 days and can easily be crisped back up by heating up again in your air fryer!  Simply set your air fryer to 350 and cook for about 10 minutes, until nice and crisp.

Now you may be saying to yourself, “I HATE brussels sprouts.”  Well then you haven’t had these.  Trust me when I say these will definitely change your mind about brussels and you can also feel good about indulging!  This is the only way my hubby will eat this veggie so I’m glad they’re so quick and easy to throw together.  I tried to keep these keto and low carb-friendly, but if you wanted even more of a delicious crunch, feel free to sprinkle with some breadcrumbs before frying!

Also, did you know if you have an Instant Pot you can just purchase this attachment and BOOM you have an air fryer!  Pretty cool, huh?

Hope you all enjoy these crispy air fryer garlic parmesan brussels sprouts as much as we did and if you do decide to make this or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!

Air Fryer Garlic Parmesan Brussels Sprouts

Serves: 4 Servings

INGREDIENTS

• 1 lb brussels sprouts, ends trimmed and halved lengthwise
• 2 Tbsp olive oil
• 2 tsp lemon juice
• 3 cloves garlic, minced
• ½ tsp salt
• ½ cup grated parmesan cheese, divided
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• INSTRUCTIONS

1. Heat air fryer to 375 degrees.
2. In a medium bowl, toss together brussels sprouts, olive oil, lemon juice, garlic, salt and ¼ cup of parmesan cheese, mixing well.
3. Place brussels sprouts in your air fryer basket in a single layer. Fry for 8 minutes, then shake the basket and sprinkle with ¼ cup of parmesan cheese.
4. Continue to air fry for an additional 7 to 8 minutes, or until brussels are crisp and tender.
5. Remove from air fryer, season with additional salt and parmesan cheese, if needed, and enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 cup • Calories: 154 • Fat: 10 g • Saturated Fat: 2.8 g • Carbs: 11.3 g • Fiber: 4.4 g • Protein: 7.8 g • Sugar: 2.6 g

PEPPER, TOMATO AND FETA LATTICE TARTS

I love anything lattice, lattice bakewell tart, lattice apple pie. There is something about lattice pastry that really appeals to me. It’s like knitted pastry…what’s not to like? I bought a lattice cutter on my honeymoon in Madeira – yeah, I know, I am a real blast to bring on holidays. We found this crazy little shop that sold kitchen gadgets among other things (they also sold giant baby Jesus statues, and a saucepan that would hold a large human – but that’s a different story). I started picking up few little trinkets and soon my arms were laden down with cookie cutters, knives, adorable plates … I think most food bloggers will admit they have a slight addiction to essential ( pretty) kitchen tools and props. So ever since then, I have just been looking for an excuse to use my lattice cutter. Most lattice tarts are sweet, so I wanted to make something savoury and lattice for a change. These crispy little tarts are stuffed with colourful, juicy peppers, tomato sauce and creamy feta. They are a great little starter or a perfect lunch with a salad. I knew I’d find a purpose for my lattice cutter 😉

Ingredients

Filling

• Half a red pepper, sliced finely into thin strips
• Half a yellow pepper, sliced finely into thin strips
• Half a green pepper, sliced finely into thin strips
• 2 medium shallots sliced into thin strips
• 1 tablespoon of olive oil
• Salt and pepper

Tomato Sauce

•  1 tablespoon of olive oil
• A small knob of butter
• 1 medium onion diced finely
• 2 cloves of garlic, crushed
• 1 teaspoon of balsamic vinegar
• 1 teaspoon of sugar
• 1 tin of plum tomatoes
• 1 teaspoon of tomato puree
• salt and freshly cracked pepper to taste.

For assembly 

• 5g of butter, for greasing tins
• 425g puff pastry, mine contained 2 sheets of puff pastry
• 30g of feta cheese, cut into small cubes.
• Beaten egg, to glaze

Method

Begin by preheating the oven to 180 degrees Celsius.  Place the sliced peppers and shallots on a large baking tray. Drizzle the olive oil over the peppers and onions ensuring they are lightly covered with oil. Season with salt and pepper. Cook for 20-30 minutes, until the peppers are just tender.  Remove from the baking sheet and leave on a plate to cool.

Meanwhile make your tomato sauce. Using tinned tomatoes you should always balance the acidity and sugar to taste. It’s important to cook this sauce for at least 20 minutes over a low to medium heat to reduce it right down. Begin by heating the oil and butter in a non-stick sauce pan. Add the onions and garlic, and then sweat these for 5 mins. Next add the vinegar and cook off for a minute before adding the tin of tomatoes and tomato puree – I like to remove the stalky-bits of the tomatoes before adding to the sauce to ensure a smooth consistency. Season with salt, pepper and more sugar if needed. Continue to cook for 15 minutes and break down the tomatoes using a wooden spoon. Check the seasoning. Let the sauce continue to reduce until it’s thick and unctuous. This sauce will keep for a few days, if kept in a jar in the fridge. You will only need a small amount for these tarts.

I like to use ready rolled puff pastry sheets, as they are so easy to work with. I used 6 tartlet tins for this recipe. Grease the tartlet tins with some butter. Place the tartlet tin (top side down) flat on the sheet of pastry.  With a knife roughly trace the shape of the tin, allowing an extra 1 cm around the edge for shrinkage. Cut the pastry rounds out with a knife and carefully insert into the greased tins. Make sure and push the pastry well into the tins and cut around the edges of the tin to give a smooth edge. Place one heaped tablespoon of the tomato sauce into the pastry case. Then add one spoon of the peppers and shallots on top of the tomato sauce. Finally sprinkle over a few cubes of feta cheese.

Place the other sheet of puff pastry flat out on a work surface. Using the lattice cutter, slice through the pastry and then gently pull apart to reveal the lattice design. Cut the lattice into 6 sections and drape over the filled pastry cases. Press the edges down firmly with your finger tips.  Once you have completed all the lattice tops, brush the lattice pastry with beaten egg.  Increase the oven to 200 degrees Celsius and bake the tarts for 12-15 minutes until golden brown and cooked through.

Overnight Oats 3 Ways

Overnight oats is one of my favorite blank canvases, and today I'm partnering with Almond Breeze to bring you my three crowd pleasing favors, perfect for getting everyone out the door on time. What's your favorite way to serve overnight oats?

RED BERRY
2 tablespoons strawberries, chopped
2 tablespoons raspberries, halved
2 tablespoons pomegranate seeds
1/2 tablespoon maple syrup
1/2 cup Oats
1/2 cups Almond Breeze Almondmilk Vanilla Unsweetened

Layer everything into a jar, stir, secure the lid, and keep in the fridge overnight. By morning, the oats will get tender. Enjoy.

COCONUT MANGO
1/2 tablespoon maple syrup
1/4 cup chopped mango
2 tablespoons dried coconut
1 teaspoon vanilla extract
1/2 cup Oats
1/2 cups Almond Breeze Almondmilk Vanilla Unsweetened

Layer everything into a jar, stir, secure the lid, and keep in the fridge overnight. By morning, the oats will get tender. Enjoy.

CHAI
1/2 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 teaspoon chia seeds
1/2 teaspoon grated fresh ginger
2 tablespoons chopped almonds
1/2 cup Oats
1/2 cups Almond Breeze Almondmilk Vanilla Unsweetened

Layer everything into a jar, stir, secure the lid, and keep in the fridge overnight. By morning, the oats will get tender. Enjoy.

What I eat in a day!

What I eat in a day!

Today i going to tell you how to what i eat in a day.

I like to eat for breakfast is oatibix with coffee milk!

For 11 clock snack i like to eat a herbal tea and some may be some fruit to day I got some strawberries!

I like to eat for lunch I like the eat a chicken curry and to drink is some water!

I like to have a snack is a chocolate bar and some orange juice to drink! 

I like to eat for dinner is a paster dish with is spaghetti bolognese with herbal tea!

10-minute couscous salad

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Ingredients

• 100g couscous
  
  

  
  

  
  

  
• 200ml hot low salt vegetable stock (from a cube is fine)
• 2 spring onion
  
  

  
  

  
  

  
• 1 red pepper
• ½ cucumber
• 50g feta cheese, cubed
• 2 tbsp pesto
  
  

  
  

  
  

  
• 2 tbsp toasted pine nut

Method

Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.

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Broccoli pesto pasta

Broccoli pesto pasta

Ingredients

• 400g penne, farfalle or conchiglie pasta
• 250g broccoli
  
  

  
  

  
  
  

  
  , cut into florets
• 1 garlic clove, peeled
• 1 large lemon
  
  

  
  

  
  
  

  
• ½ tsp dried chilli
  
  

  
  

  
  
  

  
   flakes
• 3 tbsp pine nuts
• 5 tbsp extra-virgin olive oil
• 3 tbsp Parmesan
  
  

  
  

  
  
  

  
   (or vegetarian alternative), grated

Method

1. Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
2. Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
3. Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

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