Low-Carb Salmon Cakes Air-Fried Chicken Wings

RECIPES

Low-Carb Salmon Cakes

Prep time: 35 minutes | Cook time: 15 minutes | Serves: 4

These low-carb paleo salmon cakes are made in the air fryer so they're juicy and crispy without all the oil. A healthy, gluten-, grain-, dairy-, sugar-free meal!

INGREDIENTS

1 lb Fresh Atlantic Salmon side (half a side) 1/4 cup avocado, mashed 1/4 cup cilantro, diced, plus additional for garnish 1 1/2 tsp yellow curry powder 1/2 tsp sea salt 1/4 cup plus 4 tsp tapioca starch, divided (40g) 2 organic cage-free brown eggs 1/2 cup organic coconut flakes (30g) Organic coconut oil, melted (for brushing)

For the greens:

2 tsp organic coconut oil, melted 6 cups arugula and spinach mix, tightly packed Pinch of sea salt

DIRECTIONS

1.

Remove the skin from the salmon, dice the flesh, and add it into a large bowl.

Add in the avocado, cilantro, curry powder, sea salt, and stir until well mixed. Then, stir in 4 tsp of the tapioca starch until well incorporated.

Line a baking sheet with parchment paper. Form the salmon into eight 1/4 cup-sized patties, just over 1/2 inch thick, and place them onto the pan. Freeze for 20 minutes so they are easier to work with.

While the patties freeze, preheat your air fryer to 400 degrees F for 10 minutes, rubbing the basket with coconut oil. Additionally, whisk the eggs and place them into a shallow plate. Place the remaining 1/4 cup of tapioca starch and the coconut flakes in separate shallow plates, as well.

Once the patties have chilled, dip one into the tapioca starch, making sure it's fully covered. Then, dip it into the egg, covering it entirely, and gently brushing off any excess. Finally, press just the top and sides of the cake into the coconut flakes and place it, coconut flake-side up, into the air fryer. Repeat with all cakes.

Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy, and the inside is juicy and tender, about 15 minutes. Note: the patties will stick to the air fryer basket a little, so use a sharp-edged spatula to remove them.

When the cakes have about 5 minutes left to cook, heat the 8. coconut oil up in a large pan on medium heat. Add in the arugula and spinach mix and a pinch of salt, and cook, stirring constantly, until the greens just begin to wilt, only 30 seconds to 1 minute. Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and devour!

NUTRITIONAL DATA: Per serving: 519 calories, 29 grams fat, 10 grams saturated fat, 109 mg cholesterol, 981 mg sodium, 26 grams carbohydrates, 11 grams dietary fiber, 41 grams protein

Air-Fried Chicken Wings

Prep time: 10 minutes (does not include time marinating) Cook time: 15 minutes Serves: 4

A delicious dish for game day or a guys

night!

INGREDIENTS

1 lb wingettes (thawed and patted dry) 1 Tbsp olive oil 1/2 medium lemon (juice only) 1 tsp salt 1/2 tsp black pepper 2 tsp parsley flakes 1/2 tsp onion powder Oil or cooking spray (optional)

DIRECTIONS

1. 2.

3. 4.

5.

6.

7. Thaw and pat dry all the raw wingettes.

In a large bowl, drizzle olive oil over wingettes and squeeze lemon juice over the chicken.

Add seasonings.

Massage into chicken, being sure all sides are coated. Marinate for 30 minutes in the fridge.

Place wings into the air fryer and spray with cooking spray for a crispier skin.

Set temperature to 350 degrees F for 15 minutes. After 15 minutes, flip wings and raise temperature up to 380 degrees for 8-10 minutes. Once chicken is just about cooked, raise temperature to 400 degrees for an additional 5 minutes.

Serve with your favorite dipping sauce and a side of veggies. NUTRITIONAL DATA: Per serving: 296 calories, 22 grams fat, 6 grams saturated fat, 87 mg cholesterol, 572 mg sodium, 2 grams carbohydrates, 1 gram dietary fiber, 22 grams protein