Maple Pecan Crusted Salmon Recipe | Summer Sunshine Series

Maple Pecan Crusted Salmon Recipe | Summer Sunshine Series




Welcome back to the Summer Sunshine Series! Today I am sharing another healthy and tasty summer-inspired recipe. This salmon recipe is so quick and easy to make - you can even make it on the BBQ for a extra special treat!




Ingredients:
A handful of pecans
2 tbsp. maple syrup (or enough to well coat pecans)
Salmon filets

Crush your pecans to a crumbly (but not sandy) texture. Add the maple syrup and stir well. Spread the mixture on top of your salmon and bake in the oven (or BBQ) for approximately 20 minutes at 180 degrees C (or according to salmon packet instructions).




For the asparagus:
Snap of the stalky ends and spread on a baking tray. Add garlic powder, salt and pepper and drizzle with chilli oil. Bake for around 12 minutes.




For the herby potatoes: Add butter (or coconut oil) to fresh or mixed herbs and coat the new potatoes. Bake in the oven for around 20 minutes until soft in the middle and crispy on the outside.




Make sure you subscribe for more nutritious and delicious recipes as the Summer Sunshine series continues!

3 Delicious Smoothie Bowls | Summer Sunshine Series | Healthy Summer-ins...

3 Delicious Smoothie Bowls | Summer Sunshine Series |
Healthy Summer-inspired Recipes

Welcome to the Summer Sunshine series! In this video I am
sharing 3 delicious smoothie bowls with you. These make the perfect breakfast
or pre/post workout snack and are even suitably indulgent as a dessert! They
taste as good as they look!

Make sure you subscribe so that you don’t miss any of the
healthy recipes coming up on the Summer Sunshine Series! Think ‘nice’cream;
overnight oats; lettuce wraps; protein pancakes; chia pudding and much more!

I have suggested smoothie ingredients and toppings below but
the beauty of the smoothie bowl is that you can fill it with whatever your
heart desires – the combinations are truly endless!

Try using some frozen fruit to add a creaminess to the
texture without watering down your smoothie.

Tropical Smoothie
Bowl

For the smoothie:

Mango; pineapple; banana; chia seeds; coconut water (around
500ml); Greek yogurt (around 1 tbsp).

For the toppings:

Desiccated coconut; dried apricots, pineapple & mango;
goji berries; mixed seeds; flaked almonds; sliced banana.

Paradise in a bowl!

Very Berry Smoothie
Bowl

For the smoothie:

Banana; strawberries; mixed berries; chia seeds; coconut
water (around 500ml); Greek yogurt

For the toppings:

Dried berries; mixed nuts; mixed seeds; goji berries;
dessicated coconut; sliced banana; freeze dried strawberries.

Full of antioxidants!

Creamy Almond &
Honey Smoothie Bowl

For the smoothie:

Frozen banana; almond butter (around 1 heaped tbsp.); almond
milk (around 500ml); chia seeds; honey (around 2 tsp)

For the toppings:

Sliced banana; flaked almonds; almond butter; white choc
chips; swirl of honey.

This one is sweet and creamy so makes the perfect guilt free
dessert or post workout treat as it is also packed full of protein.

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3 Delicious Summer Salads | Summer Sunshine Series | Healthy Recipes

3 Delicious Summer Salads | Summer Sunshine Series | Healthy
Summer-inspired Recipes

Welcome to the Summer Sunshine series! In this video I am
sharing 3 delicious summer salads with you – who ever said that salad was
boring? Not with these fantastic flavour combinations!

Make sure you subscribe so that you don’t miss any of the
healthy recipes coming up on the Summer Sunshine Series! Think smoothie bowls; ‘nice’cream;
overnight oats; lettuce wraps; protein pancakes and much more!

These salads are shown in mason jars but would be just as
perfect on a plate or in an airtight container – remember if you are using a
container to keep your dressing separate and add it just before eating to keep
your salad leaves crisp and fresh.

Tangy Greek Salad

For the minted yogurt dressing:

Natural yogurt; lemon juice; chopped mint; extra virgin
olive oil; salt & pepper

In your mason jar
layer:

Your dressing, black olives; cherry tomatoes; red onion; roasted
veg (zucchini, bell pepper, cherry tomatoes, onions); cucumber; feta &
salad leaves

Thai Chicken Salad

For the sweet and
spicy dressing:

Sweet chilli sauce; lime juice; grated ginger; extra virgin
olive oil; salt & pepper

In your mason jar
layer:

Your dressing; cherry tomatoes, cucumber, shredded carrot, red
onion, green beans, cooked chicken, salad leaves

Spicy Mexican Salad

For the dressing:

2 tbsp salsa of your choice

In your mason jar
layer:

Salsa; cherry tomatoes; cucumber; grated carrot; red onion;
jalapenos; mixed beans; Mexican cheese; cous cous; salad leaves.

Serve with a side of tortilla chips – try crumbling some on
top before serving to add crunch.

Cranberry & Orange Scones | Afternoon Tea Favourite

Cranberry & Orange Scones | Afternoon Tea Favourite



These scones are a spin on the traditional English afternoon tea treat – orange zest and juice coupled with juicy dried cranberries made these scones extra special. They are buttery, crumbly and delicious – I like them plain, as they are but you can also top them with clotted cream and jam (jelly) for the ultimate English afternoon tea experience!



Let me know in the comments below if you make this tasty treat!



Ingredients (makes 12 large scones):


300g self raising flour (or 300 g plain all purpose plus 2 tsp baking powder)
50g caster sugar
1 egg
2 tbsp milk
100g unsalted butter, cubed straight from the fridge
100d dried cranberries
Zest of 1 orange
Juice of ½ orange
Pinch salt



Combine all ingredients except for the butter and knead well. Add butter a few cubes at a time and knead until well combined. Roll out the dough and cut into circles with a cookie cutter. Brush with some milk then bake at 180 degrees C (350 F) for 12 – 15 minutes or until golden.

Peppermint Creams | NO BAKE recipe | The perfect after dinner treat!

Peppermint Creams | NO BAKE recipe | The perfect after dinner treat!



This peppermint cream recipe is so quick and easy with only 3 ingredients that you can whip it up in no time at all to satisfy unexpected guests! Refreshing and sweet, these make the perfect end to your meal alongside coffee or tea.



Let me know in the comments below if you make this tasty treat!



Ingredients (makes around 20 creams):

115g sweetened condensed milk
230g icing sugar/ confectioners sugar
A couple of drops of peppermint essence
50g milk chocolate (for drizzling)



Mix the condensed milk and icing sugar until stiff. Add the peppermint essence and mix until well combined. Using your hands, knead the mixture gently to ensure that the peppermint flavour is the whole way through then cut into desired shapes using a cookie cutter or break bits off and roll between your hands. Add to a lined baking sheet and put in the refrigerator for 2-3 hours to set.



Melt the chocolate in the microwave in 15 second bursts. Add a couple of drops of peppermint essence and stir well. Drizzle chocolate over the creams or dip them in to cover them entirely. Alternatively, you could decorate using edible glitter or however you wish.



These can be stored in an airtight container for up to a month.

Coconut Ice | NO BAKE recipe | Little cubes of coconut heaven!

Coconut Ice | NO BAKE recipe | Cubes of coconut heaven!



This coconut ice recipe is so quick and easy with only 3 main ingredients that you can whip it up in no time at all to satisfy unexpected guests! Children also love it!



Let me know in the comments below if you make this tasty treat!



Ingredients (makes around 20 x 1.5cm squared cubes):

250g sweetened condensed milk
250g icing sugar
200g desiccated coconut
Pink edible food colouring



Mix the condensed milk and icing sugar until stiff. Add the coconut and mix until well combined – you may need to use your hands.


Split the mix in two and knead a drop of pink food colouring into one half. On a lined baking sheet shape the white mixture into a rectangle around half an inch thick using your hands. Add the pink mixture on top and shape into a rectangle of roughly the same size.


Put in the refrigerator for 2-3 hours to set then cut into desired shapes and serve. These can be stored in an airtight container for up to a month.