Recipe and picture by Debbie Parker Newgent.

​Low-carb pizzas on the grill. Crust is chicken, cheese and egg (cooked prior to topping)topped with sauce, pepperoni, sausage and cheese. I think next time I will pre-bake the crust in the air fryer and not on the grill as they were a bit soft to hold like a pizza)

Appliance used: Ninja Foodi. Dish and pictures by Wendy S. Trudeau.

​Supper tonight is air fried pan fish
They were dipped in flour that was seasoned with garlic powder, onion powder, cumin, smoked paprika, turmeric and black pepper.
then dipped into egg and limoncello mixed together. Then dipped into bread crumbs that I also seasoned with garlic and onion powder.
I sprayed them with olive oil then Air fried for 10 minutes.
A beautiful kale salad.
I chopped up the kale leaves drizzled with a little olive oil.
I sauteed some red onion in olive oil then added some minced garlic and dried cranberries. Added a little red wine vinegar, limoncello, lemon juice let it cool a bit and pour over kale and mix it well. Add some sliced almonds and it's done.
I made a sweet potato the other day but didn't use it. So tonight I sliced it open air fried it for 4 minutes and served it with leftover homemade cranberry sauce.
I decided a little dessert was needed tonight so I made a cheesecake out of ricotta cheese, egg, limoncello, sugar and lemon zest. I made a little blueberry sauce with blueberries, water, sugar and cornstarch. And topped it with a little powder sugar.

Ingredients:

2 cartons organic low sodium chicken broth (if you want to keep this dish completely vegetarian just substitute it with vegetable broth)
2.5 lbs pre cut butternut squash
1 carrot roughly cut up
half red onion roughly chopped
1 Granny Smith apple roughly chopped
1 leek cut in rings
1/2 tsp turmeric
red pepper flakes to taste
1 tbsp Mrs Dash garlic and herbs
*coconut milk is optional for presentation

I added all these ingredients into the Instant Pot, set it to cook on high pressure for an hour. When it was done I blended it all with the immersion blender and soup is done! Quick, simple and tasty!
And most importantly: very low in calories! Only 100 calories for one cup! And 295 mg sodium, 4 g of sugar, 20 g carbs, 2 g fat and 2 g protein.

Healthier version of pizza when you have a craving but can’t have the real deal. Bottom is NY Deli low carb wrap, put 1 tbsp of pesto as base instead of tomato purée. Put sliced tomato on top with mozzarella, baby spinach and Mrs Dash garlic and herbs for seasoning. I put it in my electric skillet for 5 minutes until the cheese was melted.

Ingredients:
low carb wraps
1 tomato
cup baby spinach
fresh mozzarella
Mrs Dash garlic and herbs
​basil pesto (1 tbsp per wrap)

Examle 1 and easy to make is egg salad. We all know there are many ways to boil eggs, or you can buy them boiled and peeled in the grocery store but I personally don't like the way they taste much.
I boil mine by cooking them on high pressure for 2 minutes in the Instant Pot, then 2 minutes Natural Pressure Release and then 2 minutes in cold water. The peel comes right off!
Chop the eggs, however many you want, I usually boil 8 and have salad for a few days, add olive mayo, a little bit of diced red onion and Mrs Dash garlic and herb seasoning. But that's my recipe. Easy and done in under 15 minutes. If you want to low carb it just substitute the saltine crackers for e.g. Lettuce wraps or slices of cucumber to put the salad on.

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Example 2: Another quick salad is mix romaine lettuce with spinach. Add a boiled egg (quartered in the picture), canned smoked salmon, avocado, red onion and avocado roasted garlic vinaigrette. Takes 5 minutes, fills you up and is healthy.
On the picture below is a similar salad except this one has no avocado and egg in it.

There are so many ways to eat quick and healthy on the truck. People say it's impossible to eat healthy on the truck because they don't have time for it. I just proved it doesn't take much time at all! Enjoy and safe travels!

To make chicken salad for on cucumber slices or saltine crackers. Just have to add some olive mayonnaise to this (canned chicken breast meat, quartered red grapes and celery).
A friend of mine mentioned she adds slivered almonds to hers which sounds great too!
If you want the low carb version, put the salad on lettuce leaves and make wraps with it or cucumber slices or fill half an avocado with it and omit the saltine crackers.

{Added note from Petra: I tagged this as vegetarian as one option but obviously you will have to omit the bacon otherwise it is not vegetarian ;)}

Easy peasy one pan, no drain green chile mac & cheese from scratch.
Pasta (approx 2 c) 
Cream cheese (1/2 block) 
Shredded cheese of choice (4 oz) (I used swiss & sharp cheddar) 
Mustard powder (optional) 
Green chiles (4 oz can) 
Bacon (optional)
Place no boil, no drain pasta in pan. Cover with enough water to have a little leftover to make the sauce. When pasta is just shy of being al dente add cream cheese & mustard powder. Once melted add cheese. Stir until melted. Add green chiles. If sauce is too runny simmer until it reaches desired thickness. Top with bacon. Enjoy.

Couple things for you guys today: as previously mentioned, I'm no longer cooking from the truck, and instead of truck food I'll be posting BBQ methods and tips primarily. As such, I'm re-christening Grape Ape Cantina to Big Bear BBQ (bears are my fav animal and I collect them if you wonder about the background ). Now, one to the food!
Making some soup beans in the crockpot today. Here's my recipe:
1) Sort, wash in a colander, soak a lb of beans overnight in enough water to cover by an inch or two
2) In the am, rinse them if you want to (I never do) then add the following: 1 stick of butter, 1/2 lb of smoked pork neck bones, garlic, onion, cilantro, pepper (all 3 to taste), and some liquid smoke.
3) Low for 6 hours stirring occasionally. Last hour or so pull the neck bones, strip the little bits of meat off and toss it back in the pot, then add 2 tablespoons or Ma Se Ca yellow corn flour and stir WELL with a wisk.
Enjoy!