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PAPRIKA & LIME SALMON KEBABS 

w/ HERBY COCONUT YOGHURT

Ingredients

 

Overall Cooking: 20 mins / Serves 2

• 200 g fresh salmon (roughly 2 small salmon fillets)

• 1 tsp paprika

• 2 tbsp extra virgin olive oil

• Juice of 1/2 large lime

• 1 tsp coconut aminos

• Pinch of cracked black pepper

• Pinch of Pink Himalayan or sea salt

• 1 medium courgette

• Herby Coconut Yoghurt

• 2 tbsp coconut yoghurt (Greek if you prefer)

• Squeeze of lemon (to taste)

• 1 -2 tbsp chopped fresh coriander

• Pinch of Pink Himalayan or sea salt

• Pinch of cracked black pepper

Method

 

• Remove the skin from the salmon. Carefully chop the salmon in to cubes about 2cm x 2cm.Mix 1 tbsp of olive oil, lime, paprika, coconut aminos, salt and pepper in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour or ideally overnight. You don't have to marinate but it really does enhance the flavour.

• Using a vegetable peeler, make lots of courgette ribbons.

Prepare the yogurt dressing by simply mixing all the ingredients together in a small bowl.

Thread the salmon onto metal skewers and intersperse with 3 - 4 courgette ribbons (simply fold them.) Alternate each salmon cube with courgette until you have about 3 of each per skewer.

 

• Coat a griddle pan with olive oil to prevent sticking. Baste each kebab with the remaining 1 tbsp of olive oil and cook for about 2 - 3 minutes per side (about 10 minutes in total) until the salmon is cooked through. Alternatively, cook under the grill. Just make sure you turn a couple of times for even cooking. Serve with the herby coconut yoghurt dressing and a side salad of choice.

Enjoy!
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Baked French Toast Cups

These Baked French Toast Cups are simple to prepare and fun to eat - Breakfast or Dessert

 

SERVES: 4

PREP TIME10 minutes

COOK TIME20 minutes

TOTAL TIME30 minutes

 

Ingredients

  • 8 eggs, large

  • ¼ cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon, ground

  • 8 slices of whole wheat bread

  • 8 oz strawberries, hulled and sliced

  • 4 oz raspberries

  • 4 oz blackberries, fresh

  • ½ cup maple syrup

INSTRUCTIONS

        1. Preheat oven to 350ºF.

        2. Apply non-stick spray to the inside cups and to the top of a 6-cup non-stick popover pan. (if using a muffin tin - one piece of bread and it won't be as "tall")

        3. In a shallow bowl whisk together eggs, heavy cream, vanilla extract and cinnamon.

        4. Cut along the diagonal, from the center to one corner of each slice of whole wheat bread.

        5. Dip bread into egg batter, one at a time.

        6. Flip bread over to soak other side of bread.

        7. Remove bread from egg mixture, allowing excess to drip back in the bowl.

        8. Press one slice of bread into a cup of the popover pan, filling up one side of the cup. Add a second soaked slice of bread into the same popover cup, filling up the other side of the same cup.

        9. Bake the toast cups for 20-25 minutes, until they're light golden brown. You want them to be lightly toasted, but still moist, so don't over-bake. If the tops start to brown too much before the rest of the cup is finished baking, top loosely with foil.

        10. Allow the cups to cool slightly in the muffin pan before removing them. You might need to use a fork to help lift them out of the pan.

        11. While the French toast cups are baking, wash the berries and let them dry on paper towels.

        12. Place baked cups on serving plates and fill with fruit and whipped cream.

        13. Serve warm with maple syrup.  (If using it as a dessert...fruits or filling of choice and try topping with some chocolate sauce/caramel/ powdered sugar...  :-)

Enjoy!
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roasted red peppers with pesto

INSTRUCTIONS

 

 

Preheat oven to 400 degrees.

-Slice mini bell peppers in half and remove stem and seeds.

- Place in a large bowl (or large ziplock bag) and toss with pesto,

olive oil and balsamic vinegar until peppers are completely covered.

- Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.

- Once peppers are cooked, take peppers out and carefully add crumbled goat cheese to insides of pepper halves.

- Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.

 

- Optional: sprinkle chopped fresh oregano or basil over peppers before serving. Or, to completely mix this up, drizzle honey over the peppers to blow people away.

Enjoy!