recipes

• Seed and chop the watermelon and honeydew melon.
• Place the watermelon, honeydew, lime juice, vanilla nonfat yogurt, and ice cubes in a blender.
• Blend on high until the mixture is smooth and well combined.
• Pour the smoothie into glasses and serve immediately.

• In a blender, combine half of the mango, bananas, strawberries, carrots, ice cubes, honey, and yogurt (if using).
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into a glass and serve immediately.
• Repeat the process with the remaining ingredients for the second serving.

• Pour the pineapple juice and orange juice into the blender.
• Add the frozen banana chunks, pineapple sherbet, and frozen mango slices to the blender.
• Blend on the MIX setting for 30 seconds to combine the ingredients.
• Switch to the SMOOTH setting and blend until the mixture is smooth and creamy.
• While blending, use a stir stick to move the ingredients around counter-clockwise, aiding the mixing process.
• Pour the smoothie into glasses and serve immediately.

• Peel and pit the mango and peach, then cut them into chunks.
• Combine the mango chunks, peach chunks, peach nectar, and lime juice in a blender.
• Blend on high until the mixture is smooth and creamy.
• Pour the smoothie into glasses and serve immediately.

Prepare Ingredients:

• Peel and chop the mangos.

Blend Ingredients:

• Add the nonfat vanilla yogurt, mango nectar, chopped mangos, and cardamom to the blender.
• Process until smooth.

Add Ice:

• Add 1 cup of ice cubes to the blender.
• Blend again until the ice is crushed and the smoothie is smooth.

Serve:

• Pour into glasses and serve immediately.

• Slice the onion and radishes using a mandolin slicer.
• In a large mixing bowl, toss the sliced onion and radishes with olive oil.
• Transfer the onion and radish slices to the air fryer basket and cook at 360°F for 8 minutes, shaking the basket twice during cooking.
• Return the onion and radish slices to the mixing bowl and toss with paprika, onion powder, garlic powder, pepper, and sea salt.
• Place the seasoned onion and radish slices back in the air fryer basket and cook at 400°F for 5 minutes, shaking the basket halfway through cooking.
• Serve hot and enjoy your crispy radish hash browns!

• Preheat the air fryer to 360°F.
• In a large bowl, combine all the ingredients and mix until well blended.
• Grease the muffin cups with nonstick cooking spray or line with parchment paper.
• Pour the batter evenly into each muffin cup.
• Place the muffin cups in the air fryer and bake for 15 minutes.
• Carefully remove the muffins from the air fryer and allow them to cool.
• Serve and enjoy your cheesy bacon muffins!

• Grease your air fryer pan with cooking spray.
• In a medium bowl, whisk together 4 eggs and 3 cups of coconut milk.
• Season with ¼ tsp salt and ¼ tsp ground black pepper.
• Pour the egg mixture into the greased air fryer pan.
• Place the pan in the air fryer, lock it, and set the temperature to 345°F and the timer to 5 minutes.
• When the timer beeps, open the lid of the air fryer and stir the eggs with a spatula.
• Add the halved cherry tomatoes.
• Return the pan to the air fryer and cook for an additional 3 minutes.
• When the timer is up, turn off the air fryer and remove the pan.
• Serve hot and enjoy your creamy scrambled eggs!

• In a pot, bring the nondairy milk and ground cinnamon to a boil.
• Add the cooked rice and stir to thicken the mixture.
• Remove the pot from the heat.
• Stir in the pure vanilla extract, maple syrup, and a pinch of salt.
• Serve warm, topped with a little extra maple syrup, if desired.

• In a medium-size saucepan, whisk together the soy nog (or nondairy milk), raw sugar, raisins, rum (if using), ground cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then turn off the heat and remove the saucepan from the stove.
• Pour in the uncooked bulgur, then place the pan back on the still-hot stove.
• Cover with a lid and let stand for 15 minutes.
• Stir the mixture well and remove from the stove.
• Let it stand, covered with a lid, for another 10 minutes.
• Enjoy the bulgur warm, at room temperature, or even cold.
• Sprinkle with chopped pecans, if desired, upon serving.