Take your favourite protein and pound into thin cutlets and dip them in flour (I used a chickpea flour), then dip in whisked eggs (I used duck eggs), then in your breadcrumb mix (I used brown rice crumbs mixed with herbs and salt). Heat up some avo oil on a skillet and sear on both sides at medium high heat for a few minutes before transferring to the airfryer to finish baking at 400 for 6-8 minutes per side (exact cooking time depends on your protein choice).
Toss fingerling potatoes in avo oil, garlic powder, dried parsley, salt and pepper and roast at 425 for 20 mins in the air fryer.
Blend 1/2 blueberries, 1/2 cup yogurt (I used @yoggu.foods unflavoured), 1/4 cup EVOO with a dash of honey, balsamic vinegar and black pepper to pour over your favourite greens for a refreshing summer salad.
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