Instructions

1. Heat oven to 325° F
2. Slice 10 ounces of the baked potato (this was one large). Set aside.
3. Use half of a second baked potato (4 ounces) and shred. Set aside.In a large bowl, mix the eggs, egg whites, milks (any combination works as long as you use 1.5 cups), garlic, onion powder, pepper, salt and flour. Whisk until combined.
4. Spray a pie pan with avocado oil spray. Sprinkle the Parmesan cheese on the bottom.
5. Spray the top of the sliced potatoes with avocado oil spray and season with salt and pepper.
6. Top the potatoes with the broccoli and ham, and pour over the egg mixture.
7. Top with the pepper jack cheese.
8. Bake for 50-60 minutes, or until set in the middle.
9. Let cool 15 minutes before slicing.

Instructions

1. Heat air fryer to 400. Spray inside and outside of potato, season with salt and pepper. Cook, skin cut side down for 8 minutes.
2. While that is cooking, sauté the beef, mushrooms, black beans and taco seasoning.
3. When the potatoes are cooked, remove, then divide the beef mixture between the two skins, top each with 1/2 ounce of cheese and return to the air fryer and cook a minute to melt the cheese.
4. Top with cilantro, red pepper, avocado, salsa and plain Greek yogurt for sour cream.
5. Without the avocado each skin is 5 points, but it’s worth the extra 2 points for the avocado 😋

Instructions

1. Heat a skillet with avocado oil spray. Add the diced potatoes to the pan and cook for 10-15 minutes, flipping so all sides get crispy.
2. In a microwave safe bowl (I used a 1 cup glass measuring cup) add the vinegar, broth, Dijon, horseradish, honey, mustard powder and black pepper. Microwave for one minute, right before the potatoes are done.
3. In a large bowl add the arugula. Mix the oil into the mustard mixture and whisk until combined. Add potatoes to bowl and dressing and toss until combined. Place in serving dish. Garnish with Parmesan cheese.

Instructions

1. Heat instant pot to saute. Spray avocado oil spray and saute the celery and carrots for 5 minutes.
2. Add the potatoes, broth, chicken base, cajun seasoning, crushed red pepper and cook at high pressure for 35 minutes.
3. Release pressure. Mix the almond milk and cornstarch and add to pot. Using a potato masher, mash the soup.
4. Cook on high pressure for 5 minutes or until the soup thickens.
5. Serve with shredded cheese, bacon bits and sour cream - optional.

Instructions

1. Mix the mashed potatoes, 1/4 cup panko bread crumbs, cheese, and seasonings and mix until combined.
2. Using a melon baller, divide the mixture into 8 balls.
3. Place on a baking sheet and freeze for 10 minutes.
4. Remove from freezer, shape into a ball and dip into the remaining 1/4 cup panko bread crumbs.
5. Spray with avocado oil spray and air fry at 360 for 10 minutes, and 2 minutes at 400.
6. Let cool five minutes - they will be delicate to start, but once cooled they will firm up.
7. Optional: Dip into leftover gravy.

Instructions

1. Heat oven to 400 degrees.
2. In a cast iron skillet, or other oven safe dish, spray with
   avocado oil spray and add the potatoes of the bottom of the dish.   Sprinkle with salt and pepper.
3. In a skillet, heat the sausage crumbles for 5 minutes.  Sprinkle over the top of the potatoes.
4. Mix the eggs, milk, and baby spinach together.  Pour over the potatoes and sausage.  Top with cheddar cheese and bake for 25 to 30 minutes.
5. Remove from oven.  Let sit 10 minutes.  Sprinkle with chopped
   parsley and cut into four slices.  Serve with a side salad to make this a great brunch meal.

Instructions

1. Heat air fryer to 360 for 5 minutes while you slice the potatoes.
2. Place potatoes in a large bowl, spray with avocado oil spray, salt and pepper.
3. Place in air fryer, slightly overlapping. Depending on the size of your air fryer, you may need to do in two batches.
4. Bake at 360 for 10 minutes. This cooks the chips. Bump up the temperature to 400 and bake an additional 6-9 minutes, checking at the 6 minute mark to see if some are ready to be pulled out.
5. Let cool.
6. To make the sauce: melt the butter in a skillet. Add the flour and cook for one minute. Slowly add in the milk. Add the cheese, jalapeno and ranch seasoning and cook over medium low heat until nice and thick.
7. The dip will thicken up as it cools slightly. It's delicious both warm from the skillet and at room temperature.

Instructions

Put water in a stock pot.  Add potatoes and carrots.  Bring to a boil, cook for 5 minutes, remove from heat, put a lid on and let sit for 15 minutes.  The veggies will be fork tender.

Drain the veggies.  Add the butter, milk and seasonings and using a potato masher or stick blender, blend until smooth.  Add additional salt to taste.

Instructions

1. Heat air fryer (or oven) to 400 degrees for 5 minutes to preheat.
2. Place the delicata squash in the air fryer whole, and bake for 20 minutes, or until a knife easily pierces the skin. Let cool. (This step can be made the day before - simply store in the fridge until ready to make the mash).
3. In a stock pot, spray with avocado oil spray, and saute garlic for 5 minutes.
4. Slice the delicata squash in half, removing the seeds and peeling off the skin. Roughly chop and add to the stock pot.
5. Drain potatoes and add them to the pot. Add salt, pepper, cracked pepper and cashew milk and simmer for 5 minutes with the lid on.
6. Remove from heat. Add butter and mash the mixture to desired consistency. I like it a little chunky.
7. Put in a serving dish, drizzle with chili crisp and garnish with microgreens.