img_7702.2

Crispy Salmon Tacos 🌮 Here’s my crispy salmon taco recipe. The salmon is cooked in a sticky soy sauce then stuffed into homemade crispy tacos, topped with mango salsa 👌🏼 The perfect summer dinner recipe. 📌 HIT SAVE to give this one a try Recipe created for @believe.bykimfrench

AD As requested by you guys, here is my loaded breakfast omelette made in my @tefal.uk Easy Fry 3in1. It’s the perfect single serve breakfast recipe and uses both the Air Fry and Grill Function. . The Easy Fry 3in1 saves time and money - it is 52% quicker than a traditional oven and saves you up to £154 a year on your energy bills. 💵 You can get 20% off the Easy Fry 3in1 on the Tefal website using code EASYFRY436 👏🏼 and check out the Tefal App for more recipes! . INGREDIENTS 1/4 red onion, diced 1/4 red pepper, diced Handful of baby spinach, sliced 3 free range eggs Pinch of sea salt Pinch of black pepper 20g feta cheese 2 rashers back bacon 6 on the vine cherry tomatoes Handful of baby button mushrooms 1 tbsp garlic and herb cream cheese 3 slices avocado METHOD To a bowl, add the onion, red pepper, spinach, eggs and a pinch of salt and black pepper. Whisk until fully combined. Place a greaseproof paper cake liner into the EasyFry 3in1 and pour the omelette mixture in then crumble over the feta cheese. Press the air fry function, set the temperature to 180°c for 12 minutes. Remove the omelette and place in the bacon, tomatoes and mushrooms. Press the grill function and set the temperature to 180°c for 10 minutes until the bacon is extra crispy. Place the omelette on a serving plate, spread over the cream cheese, top with the crispy bacon, tomatoes, mushrooms and avocado slices. #EasyFryHasItAll

Strawberry Cheesecake Protein Ice cream 🍓 I tried the viral high protein ice cream using cottage cheese. I must admit it is a really good healthy alternative. My two top tips are, ⭐️ Add a protein powder, this helps the consistency, boosts protein and adds flavour. (I’ve used @phdnutrition Diet whey) ⭐️ Only freeze for 2 hours until soft serve consistency, any longer and it will freeze rock hard! Hit save to try this recipe over the weekend! Happy Friday ❤️ *recipe originally made for @believe.bykimfrench #cottagecheeseicecream #proteinicecream #viralreels #viralrecipes #recipereels #highproteinrecipe #contentcreator #recipedeveloper #healthyrecipes

Granola Cups I’ve gone back into the archives for this one! These didn’t last long in my house. A delicious chewy oaty centre, covered in chocolate and set in the freezer. Super easy to make and make the perfect snack! Hit SAVE to give this one a try 😋 recipe originally made for @believe.bykimfrench #healthyrecipes #contentcreator #recipedeveloper #recipesuk #granola #granolacups #healthysnacks #peanutbuttercups #recipeideas

TURKISH EGGS ON SOURDOUGH I adore this recipe, thick Greek yogurt mixed with garlic and herbs spread over sourdough, topped with a poached egg and some chilli and paprika butter. This combination is to die for and a must try 👌🏼 SERVES 1 INGREDIENTS 2 heaped tbsp greek yogurt 1/4 tsp garlic granules 1 tsp lemon juice Pinch of sea salt Pinch of fresh dill, chopped, plus extra for serving 1 free range egg 20g unsalted butter 1/8 tsp chilli flakes 1/8 tsp smoked paprika 1 slice Bertinet Bakery White Sourdough METHOD 1. To a small bowl add the yogurt, garlic granules, lemon juice, salt and dill. Stir to combined then set aside. 2. Place the butter in a frying pan over a medium heat. Once melted stir in the chilli flakes and smoked paprika. Cook for 1 minute, then pour into a serving bowl/jug. 3. Place a saucepan of water over a medium heat, once gently boiling, swirl with a spoon and crack in one egg. Simmer for 2 and a half minutes then remove with a slotted spoon and place on some kitchen paper. 4. Meanwhile, toast the sourdough. Spread the yogurt mixture over the sourdough, top with the poached egg, drizzle over the paprika butter and finally sprinkle over some extra fresh dill. AD- paid to make content for @bertinetbakery

Protein scones 🇬🇧 fit for the coronation weekend. These scones have over 18g protein making them the perfect treat this weekend! Recipe made for @believe.bykimfrench #coronationrecipes #healthyrecipes #proteinrecipes #proteinscones #healthyscones #recipereels #scones

Creamy Chicken Tikka Masala I adore this recipe it’s packed full of flavour, is super creamy and ready in under 30minutes! It makes the perfect mid week meal! Make sure you hit save to give this one a try! (makes 2 servings) For the chicken: 250g chicken breast 1 tbsp paprika 1 tsp cumin 1 tsp garam masala 1 tsp chilli powder 1/2 tsp turmeric Pinch of salt Pinch of pepper 2 garlic cloves 2 tbsp fat free natural yogurt For the sauce: 1 white onion diced 1 tbsp paprika 1 tsp cumin 1 tsp garam masala 1 tsp chilli powder 1/2 tsp turmeric Pinch of salt Pinch of pepper 250g passata 80g light cream cheese 130g basmati rice 300ml water Pinch fresh coriander Light cooking spray 1. To a bowl, add the diced chicken followed by the spices, minced garlic and natural yogurt. Mix and set aside to marinate for 10 minutes. 2. Meanwhile, place the basmati rice into a small saucepan with 300ml water. Cover and cook for 12 minutes, until fluffy and all the water has absorbed. Set aside. 3. To a large sauté pan, spray with low calorie cooking spray, add the chicken and cook for 8 minutes, turning half way until golden and cooked through. 4. Remove the chicken and set aside. 5. To the same pan, add the diced onion and cook for 5 minutes until softened, add the garlic, followed by the sauce spices and cook for a minute until the spices are fragrant. Add the pasta and cream cheese, stir until fully combined. Add the chicken and cook for 2-3 minutes. 6. Serve the creamy Chicken Tikka Masala with the fluffy rice and a sprinkle of fresh coriander. Recipe created for @believe.bykimfrench app 💙

Single serve air fryer protein cookie 🍪 That was a mouthful 😂. This is a great recipe for hitting those sweet cravings and getting a hit of protein to keep you fuller for longer! Kcal 187 Fat 11g Carbs 13g Protein 8g INGREDIENTS 15g vegan butter, softened 10g soft light brown sugar 1/2 tbsp almond milk 10g Smart Plant Protein, salted caramel 1/8th tsp baking powder 5g dark chocolate square Sea Salt flakes, to decorate METHOD 1. Place the butter and sugar into a ramekin, beat together until fully combined. 2. Add the milk, protein powder and baking powder, mix together until a cookie dough forms. 3. Use your hands to form a ball with the cookie dough. Press the chocolate square into the centre, then form a disc shape, ensuring the chocolate is fully enclosed. 4. Place onto a piece of small parchment paper. 5. Air fry for 7 minutes at 180°c. 6. Allow to cool for 5 minutes to let the cookie firm up, sprinkle with sea salt flakes and enjoy! Recipe created for @phdnutrition

Here’s how to make the best Nando’s sunset burger at home 👌🏼🔥 It’s healthy, tasty and simple. Hit save to give this a try! SERVES 1 INGREDIENTS 2 boneless and skinless chicken thighs 20g Nandos piri piri marinade, flavour of choice 1 cheddar cheese slice 1 sweet gem lettuce 1 ciabatta roll 1 tbsp light mayo 1 tbsp sweet chilli jam or pepper relish METHOD 1. Add the chicken thighs to a bowl. Add the marinade and mix to cover the thighs. Cover the bowl and set aside in the fridge for at least 30 minutes. 2. When ready to cook, spray a frying pan with light cooking spray and place over a medium heat. Place the thighs into the pan and cook for 5 minutes each side until fully cooked through. 3. Half the cheese slice and place on top of each chicken thigh. If you have a lid for the frying pan, place on to help the cheese melt. Once the cheese has melted, remove the thighs and set aside. 4. Halve the ciabatta roll and place each half face down into the pan to toast for a couple of minutes and soak up any juices left in the pan. 5. Build the burger, add the mayo to the base of the bun, followed by a lettuce leaf, then the cheese topped chicken thighs and finally the chilli jam and bun top. Recipe created for @believe.bykimfrench 💙