If you’re looking for perfectly crispy broccoli with just the right amount of char, it’s time to break out the air fryer.
I never thought I would say this, but I think I’m an air-fryer convert. We got one as a gift this Christmas, and after about three weeks of it just sitting there, taking up space, I decided to take the plunge and air fry something. You’d think it would be a package of frozen fries because I LOVE fries, but no, I decided to go the healthy route and do air-fryer broccoli.

Although air-fryers look intimidating – at least to me – they’re very simple. Put the food in the basket, then press the buttons. Wait and you’ve got yourself some crispy food! Broccoli was the perfect vegetable to start out with. The florets crisp up and char nicely and the stalks get cooked through with just the right amount of bite.

That being said, feel free to play around with the cooking time a bit if you like your broccoli on the more tender side. I went with 10 minutes at 400°F and felt like that was the best texture. Serve it up with a simple dip of yogurt and lemon with a sprinkle of shichimi togarashi and you’ve got yourself an easy healthy snack or side.

Happy air-frying!

Ingredients
1 broccoli head, cut into florets
2 servings of noodles
2 bell peppers, cut into thin slices
1 tablespoon of sesame seeds
2 spring onions, sliced
Handful of roasted cashews
2 tablespoons of brown rice miso paste
2 tablespoons of smooth tahini
2 tablespoons of sesame oil
Juice of 1 lime
Olive oil
Pinch of salt
method
Cook the noodles according to the instructions on the pack. Once cooked, drain and place in a large mixing bowl.
Preheat the oven to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred. Once cooked, remove from the oven and add to the mixing bowl with the noodles.
In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms.
Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating.
Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews.

• How about garlic to get rid of a runny nose? There is an antihistamine substance “quercetin” in garlic. It is also rich in vitamin C. You can use it raw in meals or after crushing a few cloves of garlic, you can mix it with boiling water and make a steam treatment. It is beneficial to consume onions, leeks and apples, among other foods containing quercetin, while fighting allergies.
• The benefits of broccoli are countless. The most important feature of allergy is the vitamin C it contains. Likewise, greens such as spinach, chard, and kale are also rich in vitamin C, folic acid and vitamin E, which we especially want to consume during allergy season.
• Studies show that vitamin D deficiency is linked to allergies. Milk, ayran, kefir and egg yolk are some of the foods that contain vitamin D.
• We know that probiotics, which are generally recommended for gut health, protect the immune system and therefore help fight allergies. Some of the yoghurt, kefir, cheese, natural pickles, kombucha and probiotic foods.
• Eucalyptus oil recommended for asthma patients reduces inflammation. Put a few drops in a bowl of hot water and place it on the bathroom floor. It makes it easier for you to breathe while taking a shower.
• During allergy season, eat plenty of hot spice, add pepper to your meals, chew fresh ginger
.

12 ounces broccoli
1 large egg
1/4 cup sliced green onions
2/3 cups shredded cheddar
1/2 cup panko
salt and freshly ground pepper
shichimi togarashi, if desired
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.

Chop finely and mix throughly with the egg, green onions, cheddar, and panko. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the tots are made. Sprinkle on shichimi togarashi, if using.

Bake until golden brown and crispy, 18-20 minutes, rotating the baking sheet at the halfway mark. Remove from the oven and enjoy hot with extra shichimi togarashi, ketchup or sriracha!

Note: Shichimi togarashi is a Japanese seven spice mixture. I like the little bit of heat it gives these guys, but it’s entirely optional. You can find it here.

I used a mini ice cream scoop to keep the sizes consistent. If you like, you can just scoop out the tots and bake without shaping into a log.

Broccoli was on sale at the store and because I have a wee bit of broccoli obsession, I bought a huge bunch. I’m talking like 8 heads of broccoli. Mike really likes broccoli too so it wasn’t difficult for us to finish them off. I hear that broccoli isn’t really a popular veggie – I’m guessing that some people think that it’s boring, but I really love its crunch, its color, and the texture difference between the florets and the stems.

With a broccoli abundance on my hands I was able to experiment! I have a bunch of broccoli recipes up my sleeve, but I’m going to roll them out slowly so you guys don’t get broccoli-fatigue.

Not that I know how you could ever get tired of broccoli, especially if they taste like these little guys: broccoli cheddar tots! They may not look like much, but they’re completely addictive! My broccoli and cheddar obsession lives on with these tots made for dipping. I spiced them up a bit with little shichimi togarashi dipped them in sriracha ketchup. Seriously good!

This easy keto friendly low-carb beef and broccoli stir fry is for all my peeps who are trying to enjoy life while still cutting down on carbs. Savory juicy beef and tender green broccoli in an addictive sauce. Super tasty and quick. Meal prep it for the week (double the batch) and you’re golden!
If you’ve been a long time reader, you might be wondering why there are a bunch of keto recipes all of a sudden. Believe me, it was surprising to me too. I mean, I LOVE carbs with a passion. I even have a sweatshirt with “Carb Enthusiast” on the front of it. But, even though I love carbs, they don’t love me. I was starting to get a little too fluffy from all the fluffy pancakes (SO GOOD). For a long time I was kind of frustrated but didn’t know what to do about it, but I don’t know, finally something inside me just clicked and that really old (kinda offensive) Kate Moss saying came to me: nothing tastes as good as skinny feels.

We loved this easy keto friendly low carb beef and broccoli stir fry, especially with cauliflower rice! Even Mike said it was good. It comes together super fast, especially if you buy stir-fry beef that’s pre-cut at the grocery store. Then, most of your prep time is just using a garlic crusher and grating ginger. I’ve been meal prepping whole cauliflowers as cauliflower rice and that’s been a game changer too because when it’s time to eat, it’s just a question of heating it up. Perfect for when I get too hangry to function.
It’ll still taste good, just not super authentic.
PS – Here are the macros for this guy (not including the cauliflower rice): 6 grams net carbs, 16 grams fat, 38 grams protein. I used my kitchen scale and Carb Manager to calculate and if you’re anything like me (super exacting), I suggest you enter your food weights yourself so you know exactly what you’re getting.

Beef
1 pound top sirloin, sliced thin across the grain
1/2 tablespoon soy sauce
2 teaspoons toasted sesame oil
Sauce
3/4 cup no sodium beef stock
1 tablespoon oyster sauce (leave this out for strict carb counting)
1/2 tablespoon soy sauce
Stirfry
1-2 tablespoons olive or coconut oil
4 cloves garlic, crushed
2 teaspoons grated ginger
2 cups broccoli florettes
Marinate the beef with the soy sauce and sesame oil. Combine the sauce ingredients in a bowl, mix well, and set aside.

Heat 1 tablespoon oil in a wok or a large skillet, over medium high heat. Add the garlic, ginger, and broccoli. Add a 1/4 cup water and cook, stirring occasionally until broccoli is bright green and tender about 2 to 3 minutes. remove the broccoli from the pan, and set aside.

If the pan is dry, add a bit more oil over high heat. Add the beef to the pan and cook, stirring occasionally, until until brown and crispy.

Give the sauce a stir, and add to the pan along with the broccoli. Toss everything together until coated and cook, stirring occasionally. Enjoy immediately with fluffy cauliflower rice!

HOW TO STORE LEFTOVERS
Sloppy joe leftovers can be stored in the fridge for a few days. Reheat in a skillet over low heat. Add a splash of water as they reheat to make the mix nice and saucy again.

MORE VEGAN DINNER RECIPES TO ENJOY:
Vegan Chickpea Minestrone
Smoky Vegan Lentil Stew
Vegan Stuffed Squash with Brown Rice and Mushrooms
Vegan Mushroom Barley Soup
Creamy Polenta with White Beans and Roasted Broccoli

Sausage: I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage.
Greens: I really love kale in this dish (I like Tuscan), but Swiss chard would be a perfectly delicious substitute or even baby spinach in a pinch. If you can find a big bunch of kale, though, use it

Beef
1 pound top sirloin, sliced thin across the grain
1/2 tablespoon soy sauce
2 teaspoons toasted sesame oil
Sauce
3/4 cup no sodium beef stock
1 tablespoon oyster sauce (leave this out for strict carb counting)
1/2 tablespoon soy sauce
Stirfry
1-2 tablespoons olive or coconut oil
4 cloves garlic, crushed
2 teaspoons grated ginger
2 cups broccoli florettes
Marinate the beef with the soy sauce and sesame oil. Combine the sauce ingredients in a bowl, mix well, and set aside.

Heat 1 tablespoon oil in a wok or a large skillet, over medium high heat. Add the garlic, ginger, and broccoli. Add a 1/4 cup water and cook, stirring occasionally until broccoli is bright green and tender about 2 to 3 minutes. remove the broccoli from the pan, and set aside.

If the pan is dry, add a bit more oil over high heat. Add the beef to the pan and cook, stirring occasionally, until until brown and crispy.

Give the sauce a stir, and add to the pan along with the broccoli. Toss everything together until coated and cook, stirring occasionally. Enjoy immediately with fluffy cauliflower rice!

We loved this easy keto friendly low carb beef and broccoli stir fry, especially with cauliflower rice! Even Mike said it was good. It comes together super fast, especially if you buy stir-fry beef that’s pre-cut at the grocery store. Then, most of your prep time is just using a garlic crusher and grating ginger. I’ve been meal prepping whole cauliflowers as cauliflower rice and that’s been a game changer too because when it’s time to eat, it’s just a question of heating it up. Perfect for when I get too hangry to function.
It’ll still taste good, just not super authentic.
PS – Here are the macros for this guy (not including the cauliflower rice): 6 grams net carbs, 16 grams fat, 38 grams protein. I used my kitchen scale and Carb Manager to calculate and if you’re anything like me (super exacting), I suggest you enter your food weights yourself so you know exactly what you’re getting.

This easy keto friendly low-carb beef and broccoli stir fry is for all my peeps who are trying to enjoy life while still cutting down on carbs. Savory juicy beef and tender green broccoli in an addictive sauce. Super tasty and quick. Meal prep it for the week (double the batch) and you’re golden!
If you’ve been a long time reader, you might be wondering why there are a bunch of keto recipes all of a sudden. Believe me, it was surprising to me too. I mean, I LOVE carbs with a passion. I even have a sweatshirt with “Carb Enthusiast” on the front of it. But, even though I love carbs, they don’t love me. I was starting to get a little too fluffy from all the fluffy pancakes (SO GOOD). For a long time I was kind of frustrated but didn’t know what to do about it, but I don’t know, finally something inside me just clicked and that really old (kinda offensive) Kate Moss saying came to me: nothing tastes as good as skinny feels.

Broccoli was on sale at the store and because I have a wee bit of broccoli obsession, I bought a huge bunch. I’m talking like 8 heads of broccoli. Mike really likes broccoli too so it wasn’t difficult for us to finish them off. I hear that broccoli isn’t really a popular veggie – I’m guessing that some people think that it’s boring, but I really love its crunch, its color, and the texture difference between the florets and the stems.

With a broccoli abundance on my hands I was able to experiment! I have a bunch of broccoli recipes up my sleeve, but I’m going to roll them out slowly so you guys don’t get broccoli-fatigue.

Not that I know how you could ever get tired of broccoli, especially if they taste like these little guys: broccoli cheddar tots! They may not look like much, but they’re completely addictive! My broccoli and cheddar obsession lives on with these tots made for dipping. I spiced them up a bit with little shichimi togarashi dipped them in sriracha ketchup. Seriously good!

12 ounces broccoli
1 large egg
1/4 cup sliced green onions
2/3 cups shredded cheddar
1/2 cup panko
salt and freshly ground pepper
shichimi togarashi, if desired
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.

Chop finely and mix throughly with the egg, green onions, cheddar, and panko. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the tots are made. Sprinkle on shichimi togarashi, if using.

Bake until golden brown and crispy, 18-20 minutes, rotating the baking sheet at the halfway mark. Remove from the oven and enjoy hot with extra shichimi togarashi, ketchup or sriracha!

Note: Shichimi togarashi is a Japanese seven spice mixture. I like the little bit of heat it gives these guys, but it’s entirely optional. You can find it here.

I used a mini ice cream scoop to keep the sizes consistent. If you like, you can just scoop out the tots and bake without shaping into a log.

• How about garlic to get rid of a runny nose? There is an antihistamine substance “quercetin” in garlic. It is also rich in vitamin C. You can use it raw in meals or after crushing a few cloves of garlic, you can mix it with boiling water and make a steam treatment. It is beneficial to consume onions, leeks and apples, among other foods containing quercetin, while fighting allergies.
• The benefits of broccoli are countless. The most important feature of allergy is the vitamin C it contains. Likewise, greens such as spinach, chard, and kale are also rich in vitamin C, folic acid and vitamin E, which we especially want to consume during allergy season.
• Studies show that vitamin D deficiency is linked to allergies. Milk, ayran, kefir and egg yolk are some of the foods that contain vitamin D.
• We know that probiotics, which are generally recommended for gut health, protect the immune system and therefore help fight allergies. Some of the yoghurt, kefir, cheese, natural pickles, kombucha and probiotic foods.
• Eucalyptus oil recommended for asthma patients reduces inflammation. Put a few drops in a bowl of hot water and place it on the bathroom floor. It makes it easier for you to breathe while taking a shower.
• During allergy season, eat plenty of hot spice, add pepper to your meals, chew fresh ginger
.

If you’re looking for perfectly crispy broccoli with just the right amount of char, it’s time to break out the air fryer.
I never thought I would say this, but I think I’m an air-fryer convert. We got one as a gift this Christmas, and after about three weeks of it just sitting there, taking up space, I decided to take the plunge and air fry something. You’d think it would be a package of frozen fries because I LOVE fries, but no, I decided to go the healthy route and do air-fryer broccoli.

Although air-fryers look intimidating – at least to me – they’re very simple. Put the food in the basket, then press the buttons. Wait and you’ve got yourself some crispy food! Broccoli was the perfect vegetable to start out with. The florets crisp up and char nicely and the stalks get cooked through with just the right amount of bite.

That being said, feel free to play around with the cooking time a bit if you like your broccoli on the more tender side. I went with 10 minutes at 400°F and felt like that was the best texture. Serve it up with a simple dip of yogurt and lemon with a sprinkle of shichimi togarashi and you’ve got yourself an easy healthy snack or side.

Happy air-frying!