Summer time calls for light and easy food! While in France, I decided to show you what a typical What I Eat In A Day looks like – summer holiday style.
BREAKFAST
Coconut Pancakes
*3 Eggs
*3 tbsp melted Coconut Oil
*1/2tbsp Honey
*1/3 cup of Almond Milk
*1 teaspoon of Vanilla Extract
*1/4 cup Coconut Flour
*1/2 teaspoon of Baking Powde
*Pinch of Salt
*Mix all ingredients together in a bowl until you have a smooth consistency.
*Take desired amount (half a ladle recommended) and fry in pan on a medium heat.
*Add Blueberries if desired for extra flavour!
Add maple syrup or choice of fresh berries on top and enjoy!
LUNCH
Quinoa Cakes
*Eggs
*Mushrooms
*Diced Red Pepper
*Cooked Quinoa
*Fresh Basil
*1 Whole Lemon Zest (plus juice as well)
*Thyme
*Tumeric (as desired)
*Salt
*Olive Oil
*Cut up mushrooms, mix them in a bowl with olive oil and a bit of thyme
*Scatter on a tray and bake in the oven at 230 degrees celsius for 8 minutes
*Meanwhile, add all other ingredients (cooked quinoa, red pepper, basil, lemon zest, lemon juice, pinch of salt, eggs, tumeric) and mix together in a large bowl.
*Once mixed together, scoop into muffin tray and bake at 180 degrees celsius for 15 minutes.
*Once Quinoa Cakes are ready, place some fresh basil and mushrooms on top of each cakes and they are ready to serve!
Roasted Potatoes
*Potato Slices
*Salt
*Pepper
*Olive Oil
*Rosemary
*Slice potatoes and add olive oil, salt and pepper (as much as desired). Mix together and sprinkle rosemary on top.
*Arrange on flat tray and bake at 180 degrees celsius for 30 minutes.
Courgettes Fritters
*4 Big Grated Courgettes
*8 tbsp Coconut Flour
*2 Eggs
*Pinch of Salt
*Olive Oil
*Mix grated courgettes, eggs and coconut flour in a bowl.
*Heat up frying pan and add oil. Scoop out some of the courgette mixture and place in the pan.
*Fry each side for a couple of minutes or until they become slightly golden brown (you put them onto kitchen roll after frying to soak up any excess oil).
*Arrange the fritters on to a flat tray and bake in the oven at 230 degrees celsius for 5 minutes.
DESSERT
Caramel Chocolate Tarts
*1 cup of Oatmeal
*50g Melted Butter
*1/2 cup Almond Meal
*1 Egg
*1 teaspoon of Honey
*Caramel Sauce
*150g Dark Chocolate
*200mL Double Cream
*100mL Baileys
*Sliced Strawberries
*Mix oatmeal, butter, almond meal, egg and honey in a bowl until a dough-like consistency is achieved.
*Press dough into tart tray to create the base of the tarts
*Bake for 15 minutes at 170 degrees celsius
*Once the tart bases are ready, place layer of caramel sauce on each tart.
*Refrigerate while preparing next layer of tarts.
*For the chocolate topping, melt 150g of dark chocolate.
*Whisk all together with double cream and baileys.
*Take tray out of fridge and fill each tarte to the top with chocolate filling.
*Slice strawberries and place on top of each tart.
* Refrigerate for 60 minutes and enjoy the gooey goodness!
DINNER
Grilled Peach Salad
*Sliced Peaches
*Sliced Courgettes
*Boiled Green Beans
*Mixed Greens
*Grill sliced peaches on each side for about a minute or so.
*Place in fridge to cool down.
*Grill sliced courgettes
*Put green beans and courgettes in a bowl and drizzle some salad dressing on top.
*Mix remainder of dressing and lettuce in a bowl and then place on a serving tray.
*Add veggies on top.
*Add final touch of peaches.
Salad Dressing
*1 tbsp Olive Oil
*1 tbsp Apple Cider Vinegar
*Juice of 1 Lemon
*Pinch of Salt
*1 tbsp of Balsamic Vinegar
*Mix all ingredients together in a bowl.
Salmon Fishcakes
*Salmon Filets
*1 Lemon
*Dill
*1 tbsp cup of Coconut Flour
*1 Egg
*Salt
*Place salmon filets on trays and sprinkle salt on top.
*Bake in oven at 230 degrees celsius for 7 minutes.
*Mix together egg and 1 coconut flour (for each filet of salmon).
*Mush up salmon and add to mixture.
*Add dill, pinch of salt and mix into small round disks.
*Refrigerate for about 60 minutes.
*After refrigeration, fry each side of fishcake for about 2 minutes.
*Bake in oven at 230 degrees celsius for 3 minutes and then serve!
Click the video below and watch how to go through the motions!