Air Fryer Salmon

Can I just say that the invention of the Air Fryer has changed my life. The possibilities are endless with this thing; and I dare say we use it daily. We actually have two. One with trays and one is a basket. I had a third but I gave it away. We have made wings, hamburgers, salmon, filet mignon, fish sticks, chicken nuggets, hash browns, etc. We have even reheated restaurant leftovers (and they taste the same as they did in the restaurant).

There are many groups on Facebooks, boards on Pinterest, etc. to find lots of information. Many options and many come with payment plans. I can hands down say I am a huge fan of this contraption. My teenagers even use it, all of the time.

Tonight’s Air Fryer blessing was salmon. One of my favorites. Now some people can season it (like my son makes his salmon with lemon pepper) … but as for me and my SED, I eat it plain, and just a wee bit of butter.

I highly suggest spraying the basket or trays with cooking spray before using. ALSO – if you buy salmon for the air fryer, buy it fresh and NOT skinless. The salmon with skin seems to do better. I typically do it at 360 for 12 minutes; but if it is a super thick piece, it may need to go longer.

Here are a few of my affiliate links if you’re interested in purchasing. Shopping through my affiliate links helps support me and my ministry / small business efforts. However; I never recommend anything I do not have personal knowledge about and/or use in my home.

Here are a few pics from tonight’s Air Fryer adventure…

Meanwhile in other news; I am beyond excited because I was accepted into the Amazon Influencer program.  I thought you might be interested in my storefront page.

This is my personalized Amazon storefront where I share product recommendations of things I use, know about and love. Feel free to take a peek and offer feedback. I’m just now getting started with it all.

Also as mentioned above; I have an Amazon affiliate link, whereas if you are going to do any shopping on Amazon anyway, if you click my affiliate link and then shop; it helps me so much.  

My Amazon Affiliate LInk

As always, make champion choices,
The Healthy Habit Lady

Categories: Cooking | Tags: , , , , | 1 Comment

Quinoa Walnut Smoothie


My preferred protein powder

Quinoa Walnut Smoothie

This here smoothie creation is great when you need a go-to pick-me-up and something to keep you full, longer. True staying power. I realize the quinoa could seem like a peculiar component, but trust me. Quinoa gives it a boost of fiber, as well as protein. It also helps in making this smoothie thick and creamy, as does the coconut oil. So who is up for the challenge to give this a try?

Serves 1-2


1/3 cup cooked and cooled quinoa
1 cup water
1 frozen banana
1 1/2 tablespoons walnut halves (adding a little more for some garnish is optional)
1 1/2 teaspoons coconut oil (good fats right there)
1 date – the kind you pit, not the kind you invite … so yes, one pitted date
A pinch of cinnamon (the ground up kind)
A dash of vanilla (pure or imitation extract)11.5 grams of your preferred chocolate protein powder (or two heaping teaspoons if that is easier to measure) … I use UMP Protein Powder by Beverly International

Preparation: Purée all ingredients in a blender until smooth. I like to use my VItamix. Transfer to a glass and serve immediately.

As Always, Make Champion Choices,
The Healthy Habit Lady

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Are You Keen on KEEN-Wah?

Quinoa Black Bean Salsa

Quinoa Black Bean Salsa

For the longest time, I was incorrectly pronouncing Quinoa.  I am probably not alone in this. The correct way to say it, is ‘KEEN-Wah’.  Well, now that you know how to say the word, do you know what to do with the stuff?  Or why you should even bother? Well, to be clear, it is a food. More specifically, it is a grain.  Let’s take a peek.

When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil; while the inner grain becomes soft and translucent. This double texture makes it delicious, and versatile. You can save time and cook a lot of quinoa at once and eat it many times.

Quinoa is something that can be reheated with a splash of milk for breakfast.  Additionally, you could add dried fruit, berries, cinnamon or nuts to give it a sweet twist.   Other ideas include finely chopped raw vegetables and dressing for a cool salad.  Or go hot; and add roasted root veggies for a side dish. The photo up top is of a Quinoa black bean salsa.  The possibilities are endless.

A Few of Quinoa’s characteristics are:

  • It has the highest nutritional profile of all the grains.
  • Quinoa contains all eight amino acids to make it a complete protein. This is a big deal.
  • It cooks the fastest of all grains.
  • It has a protein content that is equal to milk.
  • Quinoa is high in B vitamins, iron, zinc, potassium, calcium & vitamin E.
  • It is gluten-free and easy to digest.  Great for sensitive tummies.
  • Quinoa strengthens the heart, kidneys and lungs.

It is an extremely high-energy grain.  Meaning, it can give you high, long sustaining energy. Quinoa has been cultivated and eaten for over 8,000 years  in South America. The Incas were able to run long distances at high altitudes in the mountains because of this oh so powerful grain known for endurance.

SO, do tell, when was the last time you tried Quinoa?  Or have you yet?  What do you do with it?  I need ideas.  Share your recipe thoughts in the comments.

As always, make champion choices,
The Healthy Habit Lady

Categories: Cooking, Food | Tags: , , , , | 3 Comments

Winging It With Eggs

Try this for a great post-workout snack, or on the morning run 🙂

So do you ever just throw something together and call it a recipe?  I will confess, I am not really one to do that all too much. I am a rule follower.  I read directions.  I find a recipe on the internet, or from a friend, and I follow it – as listed.  At best, I leave something out – – like I know hubby hates mushrooms – – so I leave those out.  Or I might substitute, if I am seriously confident I can get away with the substitution.   But being a self-proclaimed Kitchen Klutz I am not usually known for winging it in culinary arts.  Until today.

I decided I needed to use up some bread and eggs; as well as some pancetta diced meat … and embarked on a journey. I found a recipe for bacon lined muffin tin cups to use as a general guide – but that is not what I made at all.   {and if you do not know what pancetta is, Google it, because until recently I had no idea myself}

First I decided I wanted perfectly shaped circles of bread to put in the bottom of the muffin tin.  I sprayed my pan with grape seed oil and proceeded to figure out I do not really have any circle cookie cutters.  I have a heart, and Texas, and a biscuit cutter thing that is too big – but no circles.  So I decided the bottom of a jello mold would work just dandy.  And it did.

Perfect little circles - if you twist it just right

Perfect little circles – if you twist it just right

After I put bread in the bottoms of my muffin slots, I tore up the extra bread and stored it to use for a french toast breakfast casserole.  More on that in a different blog. Then I spritzed the bread circles lightly with butter.  (REAL butter, not margarine).

Next after the bread … comes the cheese.  I had 12 muffins to make and decided to get really whacky and do six one way and six another.   So half of my egg muffin things had shredded cheddar cheese and the other half had Swiss Laughing Cow triangle cheese (cut in half).  After this experience I definitely decided that I do not like working with laughing cow cheese, and you definitely have to unwrap the little triangle thingamabob before you try to slice it.  But alas, messy lesson learned.

Now since I’m being a crazy rebel anyway, I somehow decided to do half of the muffins with pancetta and the other half with thin slices of deli Virginia ham.  Now that this whole experiment is said and done, I will say that the best combination is pancetta and shredded cheddar.  I won’t be doing deli ham or laughing cow in the future.  But you can try it. It wasn’t bad, we just liked the other better.

The cups are filling up!

The cups are filling up! They’re filling UP!

SO… what comes after the meat?  Well the eggs of course.  Some blogs suggested breaking your eggs into a separate bowl and then pouring the eggs into each muffin spot.  I did no such thing.  I cracked the eggs and landed them right there in the holes.  I’m not sure it matters; but I will say that after 10 minutes of cooking … some of the yolks were in like a BIG bubble I had to pop.  It was kind of hilarious.  So maybe if I had poured the eggs elsewhere and stirred them up; and THEN put them in the tin – it would have been better?  Who knows.  At any rate; I use real eggs … not from a carton … but I imagine that works too.  Your choice of course.

Time to cook these babies.  I had pre-heated my oven to 350.  Being the somewhat picky perfectionist I can be sometimes, I decided to return to the blog examples before cooking.  Most of the egg muffin recipes I read stated 400 was the preferred temperature.  Um, okay.  I bumped it up to 400 – but now the oven does not say that lovely ‘pre-heat’ word anymore.  How do I know when it has effectively changed from 350 to 400?  I certainly was not going to turn it off and start over. So I did what any busy mama does; I said screw it and proceeded to cook.  I figured the temperature issue would work itself out somehow.  I baked them for 10 minutes at whatever temperature it was actually at in there – but the digital number said 400. After 10 minutes I had those bubbles I mentioned earlier.  So I popped the bubbles and put them back in.  I baked them for 5 minutes more.  And of course I would have two people ring my doorbell and my phone ring about three times in those five minutes; but nonetheless, the timer sang its song – – and I came a runnin’ !  They were done. They were perfect.  I wouldn’t exactly say they were beautiful, but they were perfect in my humble opinion.  I have permission to do them again.

Finished Egg Creations

Finished Egg Creations – very HOT indeed !

So I let them cool off for a moment while I decided (more like figured out) how the heck I was going to extract these handy dandy little egg creations from their holding place and transfer them to something suitable.  Hmmmm….. what to do, what to do?  Well, when in doubt, grab a serving spoon and a round plate and begin.  My timing was perfect, as just about the time all was complete, daughter dear and friend came home and declared them delicious … right about the time she asked me why I am not cooking more, lol. UM, I’m trying here, I’m trying!

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Quick Facts (Kind of like a recipe):

  • Pre-heat oven to 400
  • Spray bottoms of muffin tin holes with oil
  • Place bread or tortilla or similar in bottoms of holes
  • Spray with butter (not margarine)
  • Add cheese of choice (shredded was easier)
  • Add meat of choice (diced meat was easier)
  • Crack eggs and add on top of each muffin hole
  • Bake between 10 and 15 minutes depending on preference of yolks

As always, make champion choices,
The Healthy Habit Lady

Categories: Cooking | Tags: , , , , , , | 2 Comments

Suzie Slacker Meets Betty Crocker

So I’ve been cooking a bit.  More so than usual.  Let’s face it, I’m a kitchen klutz of monumental proportions. Not even gonna lie. But that’s okay – – we all start somewhere, right?

This week I have made my very first pumpkin pie, blueberry pie and chicken pot pie.  I also made a pizza bubble bake and chicken soup creation.  Kids are happy.  I am happy.

I have lots of amazing kitchen gadgets and tools at my disposal.  I also love my new kitchen (I moved about a month ago into a new home).  It also helps to have great friends who are willing to come over and help you out.  I’ve had the microwave mama thing down pat for years.  Me and my smoothie blender are best buds.  I’ve made crockpot creations without much drama (God bless crockpot liners).  But now I have a Kitchen Aid mixer that a lot of women will drool over, so I intend to use it, indeed.  It only took me about three months to open the box.  I have some gorgeous pie plates and fancy crust tools (that I forgot I had). I’m having a bit of fun.

My next thing to tackle is going to be freezer meals – – like where you spend a day cooking and end up with a bunch of meals to freeze that can be made at a later date.  I mean if you’re going to pop something in the microwave or oven to heat up and serve the family – – it might as well be something worthwhile and wholesome – – instead of processed crap with mystery chemicals and who knows what else.  Praise God for Wildtree … they help me with my cooking adventures and they are the experts on freezer meal workshops.  Now it’s time to plan one.   What do you think is better?  Weeknight or Sunday afternoon?  Or more like a Friday Night Mom’s Night Out? ♥

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As always, make champion choices,
The Healthy Habit Lady

Categories: Cooking | Tags: , , | Leave a comment

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