These strawberry shortcakes are incredibly soft, satisfying, and designed to let those juicy summer berries be the star. I wanted a recipe that hits all the nostalgic flavor notes while also giving some fiber and protein.
Using Greek yogurt is the secret to getting that perfectly tender, pillowy crumb. It adds a protein boost and creates a balanced treat that won’t weigh you down like a traditional butter-heavy biscuit. The slight tang from the yogurt cuts through the sweetness of the fruit for a bright, refreshing finish. It’s a simple, nourishing way to enjoy dessert or snack!
Ingredients
UnitsScale
2cupsAll Purpose Flour
2cupsWhite Whole Wheat Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/2cupsGreek Yogurt
2/3cupHoney
2 Eggs
2 tsp Vanilla Extract
Topping:
1 Egg
1 Tbsp Water
2 Tbsp Turbinado Sugar
To Serve:
Fresh Strawberries, sliced
Greek Yogurt
Honey
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper or lightly grease.
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and honey until smooth.
Next, add the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently roll or pat out to about 1/2-inch thick.
Use a large biscuit cutter, or upside down glass to cut the shortcakes out. Reforming the dough and cutting again as needed.
Place the shortcakes on to your prepared baking sheet.
In a small bowl, whisky together the egg and water, then brush over the tops. Sprinkle with turbinado sugar.
Bake for 20-25 minutes until the tops are just golden brown.
Allow to cool on a wire rack for 10-15 minutes.
To Serve:
In a small bowl mix 1/2 cup Greek Yogurt and 1-2 tsp honey.
When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
To the bottom portion spread the Greek Yogurt honey mixture, top with strawberries and enjoy!
These Healthy Lemon Poppyseed Muffins are the perfect lemon poppy seed muffins—light, zesty, and made with wholesome ingredients. I used a blend of white whole wheat and oat flour for a fluffy texture, and sweetened them naturally with honey and unsweetened applesauce.
The combination of Greek yogurt and olive oil keeps them incredibly moist, while a triple-hit of lemon zest and juice gives them a bright, fresh flavor. They’re a simple, nutrient-dense option that’s great for a quick breakfast or a light snack.
Ingredients
UnitsScale
1cupWhite Whole Wheat Flour
1/2cupOat Flour
1 Tbsp Ground Flaxseed
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/2 Tbsp Poppy Seeds
Zest of 3 Lemons
2 Tbsp Lemon Juice
2 Eggs
1/2cupGreek Yogurt
1/2cupHoney
1/4cupUnsweetened Applesauce
1/4cupOlive Oil
2 tsp Vanilla Extract
Optional Glaze Topping:
1/3cupPowdered Sugar
2–3 tsp Milk
Instructions
Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt and poppy seeds.
In a separate bowl whisk together the lemon zest, lemon juice, eggs, Greek yogurt, honey, applesauce, olive oil, and vanilla extract until smooth.
Pour the the wet ingredients into the dry ingredients and gently stir with a spatula until just combined (don’t over mix here!).
Scoop the batter evenly into the prepared muffin pan.
Bake for 20-25 minutes, until just golden brown.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
Whisk together the powdered sugar and milk until smooth, Drizzle over cooled muffins. Enjoy!
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Buffalo Salmon Bowls are my twist on classic buffalo flavors—roasted salmon tossed in a tangy, creamy yogurt-hot sauce. Loaded with brown rice, fresh veggies, and a little feta, they’re flavorful, protein-packed, and ridiculously easy to throw together.
Ingredients
Scale
For the Salmon and Sauce:
2 lbs Salmon, skin removed, diced into 1-inch pieces
3/4 cup Greek Yogurt
1/4 cup Hot Sauce
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Pepper
For the Bowl:
2 Cups, Cooked Brown Rice
1 Cucumber, peeled and sliced
1 cup Shredded Carrot
1 cup Edamame
1/2 cup Crumbled Feta Cheese
4 Scallions, minced
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Make the buffalo sauce: In a large bowl, whisk together Greek yogurt, hot sauce, smoked paprika, garlic powder, onion powder, lemon zest, salt, and pepper until smooth.
Coat the salmon: Place salmon cubes on the prepared sheet pan. Add 1/3 of the buffalo sauce and toss with a spatula to coat evenly.
Roast the salmon: Bake for 15–20 minutes, or until salmon is cooked through (145°F) with lightly browned, crispy edges.
Prep the vegetables: While the salmon roasts, peel and slice the cucumber, shred the carrots, and mince the scallions.
Assemble the bowls: Add 1/2 cup of cooked brown rice to the bottom of each bowl. Top with 1/4 of the roasted salmon, then add vegetables as desired. Sprinkle 1–2 tbsp crumbled feta cheese over the top and drizzle with remaining buffalo sauce. Enjoy!
Greek Yogurt Layered Taco Dip is a lighter, protein-packed take on classic, layered taco dip! With refried black beans, crisp veggies, cheddar cheese, and creamy Greek yogurt, it’s perfect for parties, meal prep, or an easy weeknight dinner. Big flavor, better ingredients!
1/4 cup Pickled Jalapeño or Banana Peppers (optional but excellent!)
2 cups Baby Spinach, chopped
1 – 1 1/2 cups Grated Sharp Cheddar Cheese
2 tbsp Scallions, minced (optional)
Instructions
Spread the refried black beans evenly in the bottom of a 9×13 pan.
Next, in a medium sized bowl, add the Greek Yogurt and fajita seasoning or taco seasoning. Mix together to combine. Then, spread the mixture evenly over top of the black beans.
Top with diced tomato, pickled jalapeño or banana peppers (if using), chopped spinach, and finally, cheddar cheese. Sprinkle scallions on top if using.
Cover and place into the refrigerator until ready to enjoy.
Serve with sliced veggies and tortilla chips, enjoy!
Protein-Packed Waffles are bursting with fresh blueberry and lemon flavor, delivering 21g of protein per waffle to keep you full and energized. These freezer-friendly waffles are perfect for meal prep and made with wholesome ingredients.
Preheat waffle iron, then move on to mixing up the waffle batter.
In a large bowl, add the eggs, Greek Yogurt, maple syrup, 1 tbsp milk, vanilla extract, lemon zest and lemon juice. Whisk together until combined and slightly frothy.
Then add in the dry ingredients. Oat flour, protein powder, baking powder, salt, cinnamon and cardamom. Whisk together until just combined.
Next, fold in the blueberries and add stir together with a spatula.
Cook the waffles according to your waffle maker settings. This batter will make 4 large Belgian-style waffles. Enjoy!
These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.
Ingredients
UnitsScale
2cupsGreek Yogurt
1/4cupHoney
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
2 tsp Cinnamon
1/2 tsp Kosher Salt
1/2cupRaisins
Instructions
Preheat air fryer to 325° F.
In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!
Ingredients
UnitsScale
2cupsGreek Yogurt
1cupWhole Wheat Flour
1cupAll Purpose Flour
1 tbsp Baking Powder
1/2 tsp Kosher Salt
1 tbsp water
1/4cupEverything Bagel Seasoning
Instructions
Preheat air fryer to 325° F.
To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
Then, to a small bowl add1 tbsp water.
In a separate small bowl, pour the everything bagel seasoning.
Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
This Buffalo White Bean Dip is a creamy, spicy, and high-protein twist on your classic buffalo dip. Packed with nutritious white beans, it’s the perfect snack for anyone looking for a protein boost without sacrificing flavor. Great for game day or a healthy appetizer option!
Ingredients
UnitsScale
2 Cans (15 oz each) Cannellini Beans, drained and rinsed
1 Garlic Clove
1/2cupGreek Yogurt
1cupCottage Cheese
1/4cupCream Cheese
1/3cupHot Buffalo Sauce
1/4 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1/4cupCheddar Cheese, Shredded
Instructions
Preheat oven to 375° F. Spray an oven-safe dish with nonstick spray, set aside.
To a blender or food processor, add 1 can of beans (save the 2nd can!), garlic clove, Greek Yogurt, cottage cheese, cream cheese, buffalo sauce, cayenne pepper and smoked paprika. Blend until smooth.
Pour the mixture into your dish. Then, add the 2nd can of whole beans, stirring gently with a spatula to incorporate them into your dip mixture. Use your spatula to even the top of the dip.
Top dip with shredded cheddar cheese.
Pop into the oven and bake for 25-30 minutes until bubbly.
Serve with sliced veggies and tortilla chips or pita chips. Enjoy!
This healthy baked potato soup with cauliflower is a creamy, lighter twist on the classic. Cauliflower adds extra fiber and smoothness, while keeping the dish rich and satisfying. This is the perfect comfort soup, especially when topped with chives and cheddar cheese.
Ingredients
UnitsScale
2 Large Russet Potatoes, peeled and diced into 1-inch pieces
4cups Frozen Cauliflower florets
1 1/2cupsVegetable Stock
1 1/2cupsMilk
1/2cupGreek Yogurt
2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
Instructions
To a dutch oven or large pot, add the vegetable stock, diced potato, frozen cauliflower and 1 tsp salt. Bring mixture to a boil, then lower the heat and simmer for 10-12 minutes, until the potatoes are tender.
Using an immersion blender, blend the cauliflower, potato mixture until smooth.
Then, to the pot add the milk, Greek Yogurt and remaining salt and pepper. Stir together with a wooden spoon or spatula to combine. Turn the heat to low to cook the soup through for an additional 5 minutes.
Taste for seasoning and add salt and preference to taste.
Top with chives, cheddar cheese or crumbled bacon. Enjoy!
Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!
Ingredients
UnitsScale
4 tbsp Salsa
4 tbsp Greek Yogurt
1 Can, 15oz Black Beans, drained and rinsed
1cup Frozen Corn
1 Orange Bell Pepper, diced
1pintCherry Tomatoes, sliced in half lengthwise
1–2 tbsp Jarred Jalapenos
1cupRomaine Lettuce
Optional: 1/2cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese
Instructions
Set out two large mason jars.
Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
Add 1/2 of the rinsed black beans to each jar.
Next add 1/2 cup frozen corn to each jar.
Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
Finally, top each jar with 1/2 cup Romaine lettuce.
Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!
Whole Wheat Naan Bread is soft, fluffy, and lightly charred, it’s the perfect accompaniment to Greek Chicken & Chickpeas.
Ingredients
UnitsScale
1 1/2cups Warm Water
2 tsp Honey
2 tsp Dry Active Yeast
2 tbsp Olive Oil
1 1/2 tsp Kosher Salt
1 1/2cupsWhole Wheat Flour
3cupsAll Purpose Flour
3/4cupGreek Yogurt
Instructions
Make the Dough. In a large bowl or stand mixer, add the warm water, honey and yeast. Allow the yeast to bloom for 4-5 minutes.
When the yeast is bubbly, add the remaining ingredients. Using the dough hook attachment or a spatula, mix everything together until the dough is smooth and elastic (approximately 2- 4 minutes).
Cover and allow to rise until doubled in size, about 2 hours.
Roll & Cook Naan Bread. Remove the dough from bowl and divide into 16 equal portions.
Preheat a cast iron pan over medium high heat.
With a rolling pin, roll one portion of dough out into an 8-inch circle.
Place onto preheated pan and cook for 1 minute on each side. Then set aside to cool.
Greek Chicken & Chickpeas is a flavorful and flexitarian dinner that will impress your guests and family!
Ingredients
Scale
2 lbs Chicken Breasts, diced into 1-inch pieces
2, 15oz Cans Chickpeas, drained and rinsed
1 Large Onion, diced
2 Lemons, zested and juiced
4 Garlic Cloves, minced
3/4 cup Olive Oil
3 tsp Oregano
2 tsp Kosher Salt
1 tsp Ground Black Pepper
Instructions
Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
When the pans are heated, add the chickpeas to one pan and the chicken to the other.
Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.
Ingredients
UnitsScale
2cupsGreek Yogurt
1 Cucumber, grated
2 tbsp Lemon Juice
2 Gloves Garlic, minced
1 1/2 tbsp Dill, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Instructions
Set out a medium sized mixing bowl and place a clean dish towel over top.
With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!
These enchiladas are sure to be your next weeknight favorite dinner! Black Bean & Roasted Sweet Potato Enchiladas are packed with flavor and fiber in each bite.
Ingredients
UnitsScale
Roasted Sweet Potatoes:
1 Large Sweet Potato, peeled and small diced to 1/2″ inch
2 tsp Olive Oil
1/4 tsp Ground Cumin
1/4 tsp Chili Powder
1/4 tsp Smoked Paprika
Enchiladas:
2 cans, 15 oz Black Beans, drained and rinsed
1 Red Bell Pepper, diced
2 Scallions, diced
1cupCheddar Cheese, Grated
1 tsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Kosher Salt
10–12 Flour Tortillas, about 8-inches in diameter
Instructions
Roasted Sweet Potatoes:
Preheat your oven to 400° F. Get out a large sheet tray and set aside.
Place your diced sweet potato on the sheet tray, then add spices and mix together with clean hands or a spatula.
Pop the sweet potato sheet tray into the oven and roast for 20-25 minutes until nicely browned, stirring halfway.
Enchiladas:
Prepare a 9×13 baking dish by coating it in nonstick spray. Set aside.
While the sweet potato roasts, mix up the enchilada filling. Into a large bowl add all the filling ingredients, black beans, bell pepper, scallions, grated cheese, chili powder, cumin, paprika, onion powder, garlic powder and salt. Give the mixture a stir with a spoon or spatula.
After the sweet potato has roasted and cooled slightly, add to the black bean mixture and give the filling mixture one more mix with your spoon.
Next roll up the enchiladas. Place one tortilla on your work surface, add 1/2 cup of enchilada filling to one end of the tortilla, then carefully, lift up the end of the tortilla to fold it over the filling and then roll it up and place into your baking dish. Continue with the remaining filling and tortillas.
Turn your oven down to 350 F and bake the enchiladas for 25-30 minutes until they just start to brown and crisp at the edges.
Top with your favorite toppings such as a dollop of Greek Yogurt, salsa, guacamole and a dash of hot sauce. Enjoy!
Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.
Ingredients
UnitsScale
2cupsOld Fashioned Oats
1/4cupGround Flaxseed
3/4 tsp Ground Cinnamon
1/4cupMaple Syrup
1/4cup + 1tbspPeanut Butter
1 Egg White
Instructions
Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.
Ingredients
UnitsScale
1cupGreek Yogurt
1/2cupAll Purpose Flour
1/2cupWhole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Kosher Salt
1 tbsp Rosemary, Minced
1/4cup + 1tbspParmesan Cheese, Grated
6 tsp Olive Oil
Flaked Sea Salt for topping, Optional
Instructions
Preheat oven to 400°F.
Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
Remove the bowl from the mixer and divide the dough into 12 equal portions.
Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
Bake for 12-15 minutes until slightly golden.
Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
Homemade Whole Wheat Air Fryer Bagels with simple ingredients. Your kitchen will smell like a bagel shop in no time!
Ingredients
Scale
2cupsGreek Yogurt
1cupAll Purpose Flour
1cupWhole Wheat Flour
1tbspBaking Powder
1/2tspKosher Salt
1Egg
Instructions
Preheat air fryer to 325° F.
Add the Greek Yogurt, flours, baking powder, and salt to a stand mixer bowl or a large bowl.
With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash. Sprinkle on toppings to your preference. (I love everything bagel seasoning here!)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.
Black Bean, Corn & Tomato Salad is a simple summer salad with fresh flavors and a spicy avocado lime dressing.
Ingredients
Scale
Black Bean, Corn & Tomato Salad
2Ears Fresh Corn
1ptCherry Tomatoes
1Cucumber
1/4cupScallions
1Can Low-Sodium Black Beans (15oz), drained and rinsed
Spicy Avocado Lime Dressing
1Avocado
1Garlic Clove
1/4cupBasil
1/4tspKosher salt
1/4tspGround Black Pepper
1/4cupGreek Yogurt
1 1/3cupsWater
2tbspOlive Oil
2tbspJarred Jalapeño (add up to 1/4 cup for extra spice!)
Instructions
Make the Dressing:
Place all ingredients into a food processor (or blender). Blend until smooth. You may need to add additional water to get the dressing to the consistency you like. Taste the dressing and add additional jalapenos if you like some heat! Using a spatula, scoop the dressing into a mason jar or a container with a lid. Set aside.
Make the Salad:
Prep your veggies. Start with the corn, shuck and rinse each corn cob. Stand the corn cob up on a cutting board and using a knife slice down against the cob, cutting the kernels off. Rotate the cob to cut off the next section of kernels, repeat for both ears of corn then place the corn into a large bowl.
Slice the cherry tomatoes in half and place into the mixing bowl with the corn. Peel the cucumber, slice in half lengthwise and using a spoon, remove the seeds. Then half lengthwise into thirds, line up your thirds and cut horizontally making 1/2 inch cuts. Place cucumber into bowl with corn and tomato. Trim the ends off the scallions and then mince and add to your other veggies.
Add the black beans to the corn, tomatoes and cucumber. Mix together with a large spoon. Add 1/4 of the dressing to the salad and mix together. Taste and add additional dressing to your preference. Enjoy!
Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.
Ingredients
Scale
For the Scones
2cupsWhole Wheat Flour
3/4cupOat Flour
1tbspBaking Powder
3/4tspKosher Salt
2 1/2tspPumpkin Pie Spice
5tbspUnsalted Butter
2/3cupPumpkin Puree
1/3cupMaple Syrup
1Egg
2tspVanilla Extract
Simple Vanilla Icing
1/2cupPowdered Sugar
1tbspAlmond Milk (or soy for nut free)
1/4tspVanilla Extract
Instructions
Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives
Ingredients
Scale
Chickpeas
1lbDried Chickpeas (See notes for alternative options)
1tbspOlive OIl
1Onion (medium)
4Garlic cloves
2tspPaprika
2tspGround Cumin
1/4tspGaram Masala (Optional)
1/4tspCayenne Pepper
1/2tspLemon Zest
2tspKosher Salt
4cupsVegetable Broth
Pita Chips
2Pita Bread
2tbspOlive Oil
1/2tspKosher Salt
Veggie Salad
1Cucumber, peeled, seeded and chopped
1 pt Cherry Tomatoes, sliced in half
Toppings
Greek Yogurt
Feta Cheese
Kalamata Olives
Hot Sauce (Optional)
Instructions
Chickpeas
Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.
Toppings:
Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!
Vegetable Topping:
Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.
To Plate:
Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
