• Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
  5 wooden skewers, 2 lbs chicken thighs
• Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
  2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
• Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
• Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
  1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
• Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
• Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

• Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
• Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
  1 cup full-fat cottage cheese
• Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
  1 cup all-purpose flour, 1 teaspoon baking powder
• Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
• Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
  4 oz block cream cheese
• Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
  1 large egg, Everything bagel seasoning

Bake

• Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

• Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

• Preheat the air fryer to 400°F for 5 minutes. While it’s preheating, prep your potatoes.
• Wash and scrub the potatoes then pat them dry with a paper towel. Poke 6-8 holes in each potato with a fork. Spray each potato with cooking spray then top each evenly with salt and pepper.
  4 (8-ounce) large russet potatoes, Cooking spray, 2 teaspoons kosher salt, 1 teaspoon black pepper
• Arrange the potatoes in your air fryer, being careful not to let them touch. Close the drawer and air fry at 400°F for 40 minutes. Test to make sure the potatoes are fork tender. If your fork doesn’t easily pierce the potato, cook for another 5 minutes until they are cooked all the way. Repeat this process until the potatoes are tender. This time may vary based on the size of your potatoes.
• Remove them from the air fryer and carefully slice them open down the middle. Serve them with butter, vegan butter, salt, pepper, sour cream and/or chives. See notes for twice baked potatoes.

• Preheat the air fryer to 400°F for 3-5 minutes. If your air fryer is smaller pre-heat for 3 minutes and if it’s larger pre-heat for 5 minutes.
• While it’s heating, cut the tops off the peppers and scoop out any seeds. Dice the tops of the peppers and set aside to use in the mixture. When the air fryer is preheated, place the peppers in the basket of the air fryer and cook for 6 minutes.
  6 bell peppers
• While the peppers are cooking, make the filling. Heat the olive oil in a large and deep skillet over medium high heat. Once the olive oil is hot, add the onion and leftover diced peppers and cook for 2-3 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant. Add the ground beef and brown until no pink remains (it should reach an internal temperature of 160°F).
  2 tablespoons olive oil, 1 small yellow onion, 2 cloves garlic, 1 lb ground beef
• Add the Italian seasoning, salt, diced tomatoes and coconut aminos (or worcestershire sauce) and stir to combine. Add the uncooked rice and water and stir. Turn the heat to medium low, cover the pot with the lid and simmer for 15 minutes, or for the length of time the rice package directions require.
  2 1/2 teaspoons Italian seasoning, 1 teaspoon salt, 1 (15 ounce) can diced tomatoes, 1 tablespoon coconut aminos or Worcestershire sauce, 1 cup uncooked white or brown rice, 1 cup water
• When the beef and rice mixture is done scoop it evenly into each of the partially cooked peppers and place the peppers back in the air fryer. Air fry at 400°F for 4 minutes then open the drawer, top with shredded cheese and cook for another 4 minutes until melted and bubbly. If you aren’t using cheese just air fry for 8 minutes.
  1 cup shredded cheddar cheese or vegan cheese

• Preheat the oven to 375 and position the rack to the top position. Line a large baking sheet with parchment paper.
• Blend cottage cheese: Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
• Add flour: Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.
• Shape and season: Roll the dough into a ball and divide it into 4 equal balls. If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g. Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice.

Bake

• Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving. Bagels stay fresh in an airtight container at room temp for up to 4 days.

Air Fry

• Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 12-14 minutes, until golden brown and no longer doughy in the center.

• Preheat the oven or the air fryer to 425°F. If you haven’t already, peel the carrots and trim the root and ends. Cut them in half crosswise. Cut both pieces of the carrot in half lengthwise. You’ll need to cut the top portion of the carrot in half lengthwise again because it’s thicker. Even sized carrots are important for even cooking.
  2 lbs carrots
• Mix the seasonings and parmesan cheese in a small bowl.
  1 1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 cup parmesan cheese or nutritional yeast
• Place the carrots in a large bowl and sprinkle the cornstarch on top. Toss to coat the carrot sticks. Drizzle them with olive oil and sprinkle the seasoning on top. Use your hands to toss the carrots in the seasoning and cheese until they’re combined.
  1 Tablespoon cornstarch, 2 Tablespoons olive oil

Crispy Baked Carrot Fries

• Transfer the carrots to a large baking sheet and spread them out in a single layer. Bake in the preheated oven for 18-22 minutes, until the carrots are fork tender, golden brown, and the parmesan is crispy.

Crispy Air Fryer Carrot Fries

• Place the carrots in an even layer in the air fryer basket. Air fry for 12-16 minutes, until they're fork-tender and golden brown. You may need to work in batches to fit all of the carrots without overcrowding the air fryer.
• Cool slightly and serve with chopped parsley and the dipping sauce.

• Preheat the air fryer to 375°F for 5 minutes. Wash and dry the potatoes really well.
• While the air fryer is preheating, dice the potatoes into 1/2 inch pieces. See post images above for tips.
• Place the potatoes in a large bowl then add the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Toss to coat the potatoes really well in the seasoning.
• Transfer it to the air fryer basket in an even layer. Do your best to not overcrowd the basket or they won’t get as crispy. You may need to work in batches. Air fry for 20 minutes, pausing to toss and coat 2-3 times. The potatoes should be fork-tender and starting to brown around the edges.
• If your air fryer has an air broil function, you can broil them for 2-3 minutes to get the edges extra crispy at the end, shaking as needed to stir. If not, turn the heat up to 450°F and broil them that way.

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper. To remove the salmon skin, place your hand on top of the salmon filet and use a sharp knife to slice parallel along the skin, cutting as closely to the skin as possible so you don’t leave any salmon flesh. Cut the salmon into 1-inch chunks, making sure they’re even sizes so they cook evenly.
  4 (4-6 ounce) center cut salmon filets
• Place the salmon cubes on the lined baking sheet and pat them dry with paper towels. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Toss to coat and spread them out into an single layer.
  3 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika
• Bake in the preheated oven for 7-9 minutes or until the internal temperature of the thickest part of the salmon reaches 135°F and the salmon is golden brown. Pulling the salmon from the heat at 125-140 allows for 5-10° of carryover cooking while it rests. The cooking time may vary depending on the size of salmon and your oven so always use a meat thermometer for best results. Note 4 air fryer salmon.
• While they’re baking, make the spicy sauce. Add all of the bang bang sauce ingredients to a small bowl and mix until combined. Drizzle some of the creamy sauce over the salmon bites before serving and serve extra sauce on the side.
  1/2 cup mayonnaise, 3 Tablespoons Thai sweet chili sauce, 1-2 teaspoons sriracha
• To make salmon bowls, add my favorite coconut rice to the bottom of a serving bowl. Top it with the bang bang salmon bites, roasted veggies or cucumber salad (recipe in notes), green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.
  For serving: coconut rice, cauliflower rice, toasted sesame seeds, fresh lime juice, cucumber salad (Note 3), and/or green onions

• Preheat the air fryer at 400°F for 5 minutes.
• Pat the salmon dry with paper towels and remove the skin from the salmon. Lay the salmon down on the cutting board and slide your knife back and forth between the skin and the flesh to remove the skin. Cut the salmon into 1-inch cubes.
  1 lb salmon
• Add the salmon chunks to a medium bowl and drizzle with olive oil then sprinkle them with the garlic, paprika, salt, garlic powder, and onion powder and toss to coat until each salmon bite is covered in seasoning.
  2 tablespoon olive oil, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon EACH: garlic powder and onion powder
• Mix the coconut aminos (or soy sauce) and hot honey in a small bowl and pour half of it over the salmon bites and toss again. Add the vinegar to the remaining sauce and set aside to top the salmon when it's done.
  3 Tablespoons hot honey, 2 Tablespoons soy sauce or coconut aminos, 1 teaspoon apple cider vinegar
• Spray the air fryer basket with cooking spray then transfer the seasoned salmon bites to the basket in an even layer. Air fryer at 400°F for 6-8 minutes, shaking halfway through, or until the internal temperature reaches 135°F. I like to stop cooking my salmon when it reaches 130°F to allow for 5 degrees of carryover cooking.
• Drizzle the sauce over the salmon bites and sprinkle with green onions. You could also add a little mayo to the sauce and use it as a dipping sauce.

• Preheat the air fryer (5 min): Set your air fryer to 375°F and let it preheat while you prep the squash. This helps everything crisp up right away.
• Prep the squash (5 min): Use a vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out the seeds, and dice the flesh into even 1-inch cubes.
  1 medium butternut squash
• Season the squash (2 min): In a large mixing bowl, combine the diced squash with olive oil, maple syrup, garlic powder, paprika, salt, and optional cinnamon. Toss well until every piece is coated.
  1 Tablespoon olive oil, 1-2 Tablespoons maple syrup, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon cinnamon
• Air fry the squash (20 min): Spread the squash in a single layer in the air fryer basket. Avoid overcrowding—cook in batches if needed. Air fry for 10 minutes, then shake the basket and cook another 8–10 minutes, or until the edges are golden brown and the centers are fork-tender. Finish with the broil setting for 1-2 minutes if your air fryer has the setting.
• Serve and enjoy: Serve warm as a side dish or let cool and store for meal prep. It pairs perfectly with grilled chicken, fall salads, or a cozy Thanksgiving spread.