Air Fryer Burrito

I’ve been experimenting with ways to get the same healthy, flavorful food with less effort, as usual. Here are three ways I’ve cut down on my prep and cooking time.

One: Sheet pan “fried rice”

It’s not the traditional recipe but it involves a lot less time in front of the stove, and a lot less clean up. This is the recipe I followed, though I substituted tofu for the shrimp. The basic concept is to get the oven really hot (475 F), coat the rice and vegetables in oil and seasoning, and roast it on a sheet pan for 15 minutes. Then you can drizzle beaten egg over it and add in your protein of choice. Roast for 5-10 more minutes and then enjoy with your preferred toppings.

Two: No-soak cashew milk

I’ve been diligently soaking my cashews to make cashew milk, usually for oatmeal or baking. If you have a high-speed blender though, the soaking doesn’t really make that much of a difference. You can get creamy instant cashew milk with 1 part raw cashews to 4 parts water. I’ve also found I can reduce that proportionally to make only the cashew milk I need.

Three: Baked oatmeal cups

I previously wrote about my baked oatmeal routine here. I’ve switched to baking the oatmeal in a silicone muffin cup tray. It’s less parchment paper and less clean up. The cups are also easier to grab in the morning or at snack time. I bake them for 40 minutes at the same temperature, 375 F. In addition to using up old bananas, I’ve found I can throw in old berries and chopped less-than-perfect nectarines and peaches.

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