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    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
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  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
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STRAWBERRY SALMON SALAD

GF :  SF : DF : PALEO

As a starter share plate for 2 or 1 big serve for 1

 

200g skinless salmon fillet

1/2 tbs olive oil (or coconut oil)

6 large strawberries (thinly sliced)

1/4 cup sunflower seeds

1/2 a baby cos lettuce chopped roughly

Handful mint (torn)

 

Dressing:

2tbs olive oil

1tbs lemon juice

1/2tsp dijon mustard

 

 

In a hot fry pan, toast the sunflower seeds until just golden, take off the heat and set aside. In the same pan heat the olive oil (or coconut oil) and add the salmon fillet. Cook for about 3 minutes on each side on a medium heat until cooked through. Take off the heat and set aside. Break up the salmon into bite-size pieces. On a large plate arrange the salmon, strawberries, cos lettuce and sunflower seeds.  Whisk together the salad dressing ingredients and drizzle over the salad. Top the salad with torn up mint leaves. Enjoy!

Category

Mains, Sides & Salads

Tags
carbs, fats, fish, fruits, glutenfree, health, healthyfamily, nutrition, nuts, protein, recipes, seasonal, strawberry, sugarfree, trout, wholefoods
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