Perfect Air Fried Corn-on-the-Cob

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As if I needed another way to use my air fryer…

I don’t think I’ve ever actually bought corn-on-the-cob when shopping for my own groceries. It was only something I’d have at home when one of my parents made it. The process of cooking it was just too unappealing to me, and frozen corn seemed so much easier.

BUT, then I saw these corn on sale 8 for $1, and there’s no way this bargain hunter is going to pass up a deal like that. Now I’ve been buying corn every week!


I’ve been using all of my different Eat Clean Essentials seasonings to make different flavor combinations, and I have yet to find one that isn’t worth sharing! I’ll list a few of my favorites below, and they can all be used with this basic recipe. There’s SO many more possibilities though, so be sure to check out this spice collection and use code ‘KYLA15’ for a discount!

(P.S. I do not make money from this, it’s just for you to use!)


Combos:

  • Maple BBQ + maple syrup

  • Limon & Chile + lime juice

  • Lori’s No-Salt Seasoning + dijon mustard

  • Pizza is Life + garlic powder + Parmesan

  • Maple Doodle + maple syrup (a sweet combo!)

  • Grill Master + coconut aminos

  • Spicy Buffalo + plain greek yogurt + hot sauce

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Directions:

  1. Remove husks from corn and break cobs in half, if desired.

  2. Place in air fryer basket and spray with oil.

  3. Season with salt, pepper, and any other spices you wish to use.

  4. Cook on 400 degrees F for 12-14 minutes.

  5. Add other flavoring ingredients (i.e. maple syrup, lime juice, yogurt, cheese, etc.), and enjoy!


DISCOUNT CODE: ‘KYLA15’


Frozen Chocolate Protein Bites

I make a lot of different protein balls (you can find some recipes here), but these guys are perfect for the warm weather that is finally making its way in!

They’re frozen treats that’ll keep you cool, but each one has almost 5 grams of super high quality plant protein, too! It’s a win-win :)

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Yield: 8 bites

Ingredients:

  • 2 scoops (1 serving) Nuzest protein powder (15% discount code: KYLA)

    • Chocolate, vanilla, or natural will work

  • 3 TB coconut flour

  • 2 TB ground flax

  • 2 TB nut butter

  • 2 TB agave or maple syrup

  • 1 TB cocoa/cacao powder

  • Dash of cinnamon

  • ~1/4-1/3 cup water or milk

  • Coconut shreds

Directions:

  1. Mix protein, flour, ground flax, nut butter, agave, cocoa powder, and cinnamon together in a bowl.

  2. Slowly add water until the dough is wet throughout and becomes a bit sticky.

  3. Separate evenly into an ice-cube tray, and sprinkle coconut shreds (or other topping) over each.

  4. Freeze for at least 1-hour. Enjoy!


15% discount code: KYLA


3-Ingredient Low-Carb Biscuits

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These were a little kitchen experiment gone SUPER delicious. The first time I made them, I sat down and ate the whole batch right then and there… LOL!

Short disclaimer that there is nothing wrong with carbs… at all. Our diets should be over 50% carbohydrates, because they’re our main source of energy! However, if you’re getting carbs from other sources, there’s nothing wrong with enjoying a low-carb treat, like these :)


Yield: 4 medium-sized biscuits

ingredients:

  • 2 cups riced cauliflower

  • 1 large egg

  • 1/4 cup coconut flour

  • Seasoning of choice

directions:

  1. Preheat oven to 400 degrees F.

  2. Squeeze all liquid out of the cauliflower rice using a paper towel or cloth.

  3. Beat the egg into the cauliflower until it is coated and sticky, and then mix in the flour. Season as desired. (I used salt, pepper, garlic powder, and herb seasoning)

  4. Scoop the batter into 4 balls and form into “patties” about 1/4-1/2 inch thick. Place on a baking sheet lined with parchment paper, and sprinkle additional seasoning on top, if desired.

  5. Bake for 20-25 minutes, or until golden and cooked through. Enjoy!


Easy Chickpea Cookie Dough

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Certainly one of my most popular recipes on Instagram is chickpea cookie dough. I’ve made countless versions, but this is a pretty simple base recipe that you can use to make a number of different flavor combinations!

It’s super easy, and I always just blend mine up in a high-speed blender.


 
I added chocolate chunks, coconut, and crushed pistachios to this batch.

I added chocolate chunks, coconut, and crushed pistachios to this batch.

 

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what you’ll need:

  • 1 can of chickpeas, rinsed

  • 1/4 cup of nut butter

  • 3-4 TB of maple syrup

  • 1/2 cup milk of choice

  • 1/4 cup of coconut flour (could also use almond flour)

  • 1/4 cup of pecans (or cashews or almonds)

  • dash of vanilla extract

  • lots of cinnamon

  • pinch of sea salt

  • OPTIONAL: 2 scoops collagen peptides

    • This won’t change the taste or texture at all, it just adds some extra protein— good for your hair, skin, nails, joints, and even your gut.

additional add-ins

  • chocolate chips, chopped nuts, candy pieces, coconut, dried fruit, etc.

Directions:

  1. Blend everything together, except for the pecans and additional add-ins, until smooth.

  2. Add in the pecans and pulse until incorporated to your liking. (I usually pulse them into very small pieces)

  3. Add in whatever extras your heart desires, and enjoy! Store covered in the fridge for up to a week… if it lasts that long :)

Notes: The dough tends to thicken in the fridge. Add more milk if necessary for desired consistency. If too much liquid is added, more flour or ground flaxseed can be used to absorb it. More flour can also be added for more of a “doughy” consistency.


Cashew Cream Pasta with Roasted Artichokes

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Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make as well… perfect easy weeknight meal!


What you need:

Yield: 3-4 servings

Cashew cream sauce:

  • 1 cup raw cashews, soaked 2-24 hours if possible

  • 1/2 TB lemon juice

  • 2 tsp. garlic powder

  • 2 TB nutritional yeast

  • 2-3 TB milk of choice

  • Sea salt and black pepper, to taste

artichokes:

  • One 15 oz. can or jar of quartered artichoke hearts

  • Olive oil

  • Garlic powder

  • Sea salt

other:

  • Zucchini (2 small or 1 large)

  • Your choice of pasta (I usually use brown rice noodles or Banza pasta)

  • 1/4 cup raw pumpkin seeds


Directions:

cashew cream sauce:

  1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

  1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

Pasta:

  1. Cook 8 oz. of dry pasta according to the package directions.

  2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

  3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

  4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.


This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!