snacks Archives » Kay's Clean Eats

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are the most delicious vegan-friendly snack, appetizer or meal! Not fried, packed with healthy veggies and tofu and cooks in 8 minutes! Veggie Egg Rolls are the perfect healthy food everyone will love. 

Everyone loves eggrolls espically with sweet chili dipping sauce! I love the crunch mixed with all the sauteed veggies. Lucky for all of us I have created this recipe without all the oil or deep frying used in traditional egg rolls. Air Fryer Egg Rolls have all same the crunch and flavor as traditional egg rolls. 

Where do you buy Egg Roll Wrapper?

Most stores carry egg roll wrappers, generally in the refrigerated aisle by the bottled dressings! If you go to an Asian market you will find much more verity, shapes and sizes.  There is a difference between spring roll wrapper and egg roll wrappers, make sure you are purchasing egg roll wrappers! 

What do you put in egg rolls?

Honestly, this is a recipe that is easily customizable. I kept mine meat-free, however, if you choose to add meat make sure it’s fully cooked before adding to your egg roll mixture. This version of egg rolls has:

  • Egg Roll Wrappers
  • Shredded Cabbage
  • Diced Mushroom
  • Crumbled Tofu
  • Shredded Carrots 
  • Green Onion
  • Flavorings: Tamari, Rice Vinegar, Salt & Pepper, Garlic Powder, and Onion Salt
  • Sesame Oil & Avocado Oil

If you choose to add meat make sure its fully cooked, shrimp, cooked sausage, chicken or beef are great add-ins. 

How do you wrap an egg roll?

  1. Set up a small station for you to wrap the rolls. I like to use a cutting board. 
  2. Place the wrapper on your cutting board, you want a diamond shape, so it should be pointing at you. 
  3. Place about 3 tbsp of your filling in the center. Roll up the bottom point so it just covers the filling.
  4. Fold in the left side of your wrapper to cover the center and then fold in the right side to cover the left side. It will like an envelope!
  5. Starting at the bottom roll your egg roll up to the top point, brush some water over the top point and seal your egg roll. If your sides need sealing brush them with water too.
  6. Repeat till finished with your egg roll filling. Love egg rolls, also try Egg Roll in a Bowl!

 

Yield: 10-12 egg rolls

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are absolutely Delicious! Perfect as a meal, snack or crowd-pleasing appetizer! Not fried, and packed with veggies these egg rolls will be ready in minutes!

Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes

Ingredients

  • 12 Egg roll wrappers
  • 3/4 cups shredded carrots
  • 1 1/4 cup mushrooms finely diced
  • 2 cups bean sprouts
  • 3 cups cabbage
  • 1 14 oz block of firm tofu, pat dry and crumbled
  • 1 tbsp sesame oil
  • 1 tbsp avocado oil (reserved for brushing over egg rolls)
  • 1/2 tsp black pepper
  • 1 tbsp onion salt
  • 1 tbsp garlic powder
  • 2 tbsp Tamari
  • 1 1/2 tbsp rice vinegar
  • 1/3 cup cilantro leaves
  • Sweet Red Chili Dipping Sauce ( I love Thai Kitchen brand)

Instructions

  1. Preheat a frying pan over medium-high heat.
  2. Add the sesame oil & crumbled tofu. Cook for 2-3 mins stirring often.
  3. Add in the carrots, mushrooms, beans sprouts and cabbage. Cook down for 2-3 minutes till cabbage is wilted.
  4. Add in tamari, spices, and rice vinegar, and cilantro leaves. Stir till well combined and remove from heat.
  5. Assemble egg rolls (detailed description in my post). Brush avocado oil or olive oil over the egg rolls. Brush the bottom of your air fryer basket with oil.
  6. Place egg rolls in your basket seam side down and not touching each other.
  7. Air Fry at 400 for 8 minutes turning once at halfway.

Skillet

Heat a cast-iron skillet and place in enough avocado oil to cover the pan. Place seam side down and cook till brown flip and repeat, may need to add more oil. Place on a plate with paper towels to help absorb oil.

Nutrition Information:

Yield:

12

Serving Size:

1 { 4 Freestyle Points}

Amount Per Serving: Calories: 127 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 859mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 8g

 

Blackberry Banana Bread Bars

With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!

Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.

To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.

Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.


Gently fold in your blackberries, and transfer to your prepared baking dish.

Place more halved blackberries on top and bake!

Blackberry Banana Bread Bars

The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

Ingredients

  • 2 bananas very ripe
  • 1/2 cup coconut sugar
  • 1 tbsp chia seeds
  • 1/3 cup almond milk
  • 1 tbsp coconut oil, melted
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 cup blackberries halved

Instructions

  • Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
  • In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
  • Add in the almond flour and baking powder, combine till all ingredients are mixed in.
  • Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
  • Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
  • Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!

 

 

Mint Chocolate Protein Smoothie Freezer Pack

Plant based protein packed smoothie as creamy as a milkshake. Made with simple and healthy ingredients that will will keep you full and satisfied. Easy enough to make in large batches and store in the freezer!

I love all my make ahead meals!! FoodSaver FM200 helps me save time and money, keeping my food fresh as can be!! As a proud partner with them I bring you the most delicious superfood packed make ahead smoothie! Life is so much easier when things are prepped and ready to go!

As a busy mama, meals need to be quick with minimal cleanup! There is no more excuses for me to go spend 8.00 on a smoothie when I have my favorite ready to go in the freezer! Honestly, who doesn’t like to save time and money?! I’d like to also mention its the number 1 best selling vacuum sealing brand, ETL safety certified and comes with a 5 year limited warranty!

https://www.amazon.com/FoodSaver-FM2000-Vacuum-Sealer-Starter/dp/B01D5TMBE0/ref=sr_1_3?crid=16959MXW0UBYB&keywords=fm2000+foodsaver&qid=1558543130&s=home-garden&sprefix=fm2000%2Cgarden%2C126&sr=1-3

These smoothie packs will store in your freezer for months thanks to the life saver… I MEAN FoodSaver!! Pull it out, pour in milk and blend it up! It is so creamy and delicious, the combination of mint and chocolate is ridiculously good! You can easily put together a bunch of these and have smoothies ready for the whole month! Total time saver and no yucky freezer taste or freezer burn!!

Left overs, meats, fruits and veggies, trust me this vacuum does it all. I would never partner with a brand I didn’t know or love!  Enjoy!

Mint Chocolate Protein Smoothie Freezer Pack

Creamy plant based protein packed smoothie!
Course: smoothie
Cuisine: American
Keyword: smoothie
Servings: 1
Author: Kay

Ingredients

  • 1/2 medium banana
  • 1/4 avacado
  • 1 scoop protien powder, chocolate or vanilla
  • 2 tbsp cacao powder
  • 10-12 mint leaves
  • 3 drops peppermint extract
  • 1/4 tsp spirulina
  • 1 date, pitted
  • 1 cup coconut milk
  • 1/2 cup ice

Instructions

  • Add all ingredients except the coconut milk and ice into the FoodSaver bag. Seal bag and store in freezer.
  • When ready to blend, dump contents plus 1 cup of coconut milk and ice into blender and blend till smooth.

Notes

This recipe is for 1 smoothie.

Granola Tarts

This Granola Tart is simple yet so delicious. It is perfectly sweet and light. Eat it for breakfast, snack or when you have a sweet tooth! It taste as good as it looks! Its a total show stopper, refined sugar and gluten free! You can customize your fillings and toppings to your hearts desire!

Yogurt, fruit and granola are a breakfast staple around here. As I was eating my breakfast my mind went a little wild, so in the next hour I was serving up breakfast tarts to the fam.. The official taste testers here at Kays’ Clean Eat’s, ha!

The tarts are crunchy and sweet edible bowls that you can fill with anything you desire! The granola crust is a perfect blend of rolled oats, pumpkin seeds, hempseed, flax meal, vanilla, coconut oil, and maple syrup. Guaranteed to make the house smell amazing as they bake! Honestly it was the perfect breakfast to settle into after lasts nights episode of Game of Thrones… still mind blown!

Your going to want the granola shell to cool completely so it can become more crunchy. If you notice the sides falling after being baked, gently push them back up with a spoon while tart is still hot. Let tarts completely cool before removing them otherwise it will crumble. They are delicate so be carful when removing them from the tart pan. You can also make one large 1o inch tart with this recipe.

The filling is yours to be creative with. We love honey vanilla greek yogurt, thats what I used for my filling. Other great options would be any non-dairy yogurt or even a custard or ice-cream for dessert! Top with seasonal fruits, the more color you add the more ascetically pleasing! If you make ahead do not add yogurt till right before serving, they will become soggy if it sits to long. I can not wait to see your remakes and the fruit you choose!

Granola Tarts

This Granola Tart is simple yet so delicious. It is perfectly sweet and light. Eat it for breakfast, snack or when you have a sweet tooth! It taste as good as it looks! Its a total show stopper, refined sugar and gluten free! You can customize your fillings and toppings!
Prep Time10 mins
Cook Time18 mins
Course: Breakfast
Keyword: breakfast
Author: Kay

Ingredients

  • 1 1/2 cups rolled oats can sub any oats quick, old fashion...
  • 1/2 cup pumpkin seeds
  • 2 tbsp hemp seeds
  • 1 tsp flax meal can sub flax seeds
  • 1 tsp pure vanilla extract
  • 5 tbsp coconut oil, melted
  • 1/4 cup pure maple syrup any liquid sweetner will work
  • pinch of salt

Instructions

  • Pre-heat oven to 350° and grease 6 -7 mini tart pans.
  • In a medium bowl mix togther the oats, seeds, flax, vanilla, coconut oil, maple syrup and salt. Mix till everything is well coated.
  • Transfer 3-4 tbsp of the mixture into each tart pan.
  • Bake for 15-18 minutes, or until golden.
  • Remove from oven and allow tarts to fully cool. If you notice sides have sunk gently press them back into place with a spoon while still hot.
  • Once completly cooled remove tarts carefully from pans using a knife to scrape sides if necesary. Tarts are delicate.
  • Fill each tart with yogurt and smooth evenly.
  • Top with fruit, coconut shreds and chia seeds. Serve immediatly to avoid crust becoming soggy!

 

Sweet Summery Strawberry Banana Bread

Sweet Summery Strawberry Banana Bread, I can’t get enough of it. Recipe is fast and easy, no mixer required. I made it both gluten and refined sugar free. Try to use fresh sweet strawberries they add the perfect touch of sweetness to this simple banana bread recipe. It makes for the perfect breakfast, snack, or to enjoy with your coffee or tea anytime!

The weather around here in Orange County is officially warming up! I am looking forward to endless beach days with the kids, and lots of summer recipe work. On a stroll through my local farmers market I could not get over how sweet the berries smelt from the stand. I stood there for a few minuets just smelling the berry air… obviously couldn’t resist that sweet smell so I purchased a flat of beautiful bright red strawberries. The recipe would probably work with frozen, however they do release more liquid so I would add more flour.

Strawberries at peak season are honestly the best to use in recipes, they add so much flavor to both sweet a savory dishes. My little girl loves to help me in the kitchen, together we made this super soft & moist bread, it bursts with strawberries in every bite! I love banana bread, the addition of sweet strawberries takes it to another level of deliciousness.

I know your going to love it!

Print Recipe
5 from 1 vote

Sweet Summery Strawberry Banana Bread

Fast and easy, no mixer required. I made it both gluten and refined sugar free. Try to use fresh sweet strawberries they add the perfect touch of sweetness to this simple banana bread recipe. It makes for the perfect breakfast or snack!
Prep Time10 mins
Cook Time1 hr
5 mins
Total Time1 hr 10 mins
Course: Breakfast
Servings: 6
Author: Kay

Ingredients

  • 2 eggs can sub 2 flax eggs for vegan option
  • 2 ripe and spotty bananas
  • 1 tbsp vanilla extract
  • 3 tbsp coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 cups almond flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup chopped strawberries
  • 1/4 cup dark chocolate (optional)

Instructions

  • Preheat oven to 350°.
  • In a medium bowl mash bananas with a fork, add in eggs, vanilla extract, coconut oil and coconut sugar. Mix till well combined. 
  • Mix in almond flour, baking soda and salt.
  • Gently stir in chopped strawberries. 
  • Pour batter into greased bread pan. Add dark chocolate on top of loaf (optional).
  • Bake at 350° 60-70 minutes or until top is golden brown and center is completely set. 

picture

 

 

EASTER BUNNY BAIT

Sweet, Salt and highly addictive snack mix. The perfect snack to bring in springtime!! It is filled with pretzels, cereal, m&m’s, Jordan almonds, and bunny grams, all coated in creamy white chocolate… no cooking required for this one!

This recipe is so much fun to make. I got the idea from my sweet girl Fiori, which I’m sure she heard about at preschool. However her intent is to actually catch the Easter Bunny so we can keep him, ha! Shortly after a discussion of why we probably should not catch the bunny, we started to create our Bunny Bait.

There is so many variations you can use, we mixed in what I had handy in the pantry. You can sub items you don’t like for items you do. This can easily be made for any Holliday, just change up the festive m&m’s, and throw in a few festive color sprinkles!

So I must warn you, should be called Bunny Crack, its addictive!!

To make the bunny bait, combine the ingredients in a large bowl. Melt your white chocolate, be carful you don’t burn it. White chocolate has a tendency to burn quickly. Best to stir every 25-30 seconds. As soon as chocolate melts pour over mix, white chocolate hardens quick.

Easter Bunny Bait

Sweet & Salty 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Kay

Ingredients

  • 1 cup pretzel sticks
  • 2 cups multigrain squares or rice chex
  • 2 cups cheerios
  • 2 cups bunny grams (I used Annie's Organic)
  • 1 cup chocolate drops or m&m's
  • 1 cup Jordan Almonds
  • 1 12 oz bag quality white chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Line a large sheet pan with parchment paper then set aside.
  • In a large bowl add in the pretzel sticks, multigrain squares, cheerios, bunny grams, m&m's, and Jordan almonds. Try to evenly distribute everything.
  • In a medium bowl add the coconut oil and white chocolate chips. You can do this buy microwaving for 25 seconds, stir, then microwave for 20 seconds, stir again till smooth. If it needs longer, microwave in 10 send bursts. This can also be don by placing the bowl over hot water and stirring. 
  • Pour the smooth white chocolate over the snack mix. Stir and combine so everything gets coated.
  • Transfer the mix to your prepared baking sheet. Spread it on one even layer.
  • Let it harden at room temperature. If you want it to harden quicker place in the fridge for 10-15 minutes. Store in a air tight container.  

LIGHTENED-UP CHICKEN SALAD

This easy chicken salad has the perfect blend of flavors and add-ins. It makes the very best sandwiches and wraps! It is simple and makes a great lunch. This salad can be spread out throughout the whole week. This chicken salad is made with a Greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.

My days are busy, and time seems to fly around here. I spend a lot of time carting my kids around to school and sports practices. I’m starting to think a laptop is a good investment for work since I can’t seem to find more than two hour stretches at my desk. Some days it can be so hard to find the time to prepare lunch. It is in the moments I am not prepared and will go straight to the pantry for a snack which will turn into the entire package! As Brittany Spears would say, “Opp’s I did it again.” I really like to have this chicken salad on hand for times when there isn’t a lot of time. I heat a low carb flat wrap, scoop the chicken salad in and go about my day! I feel like there is a lot of mamas out there that can relate to lunch standing up, ha! This is one of those recipes you can use over a few days and it tastes amazing, doesn’t break the calorie bank and is so convenient!

So now that we have established that this is one of my favorite make ahead lunch recipes, let me give you some ideas how to eat it. Its versitle you can serve it on bread or croissants, in a wrap, or even stuffed in a tomato or piece of lettuce. I like to top mine with some chili flakes for some extra spicy goodness – its so good!

If you’re in the mood for a sandwich I highly recommend layering up the toppings, tomato, cucumber, lettuce, and avocado. Always go with your favorites!

LIGHTENED-UP CHICKEN SALAD

This easy chicken salad has the perfect blend of flavors and add ins. It makes the very best sandwiches and wraps! This chicken salad is made with a greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.
Prep Time25 mins
Total Time25 mins
Course: Salad
Author: Kay

Ingredients

  • 3 cups cooked chicken breast, cubed 1 lb chicken
  • 3 stalk celery cut into 1/4-inch dice
  • 1/4 cup diced white onion
  • 2 tbsp diced chives
  • 1/2 cup plain greek yogurt
  • 2 tbsp yellow mustard
  • 1/4 cup vegan mayo, I like trader joes brand
  • salt & pepper to taste

Instructions

  • Stir together the greek yogurt, mustard, and mayo.
  • Toss in the remaining ingredients.
  • Serve on top a salad, on some bread, in a tomato or a wrap! 
    Enjoy!