Green Goddess Salad

Hey Everyone, I hope your day has been well.

So this salad was really popular on TikTok a while back and I thought it was great a great salad idea. This salad consists of mostly green ingredients which is where the name comes from. There’s so many variations out there to choose from so I just combined my favourites together. If you’ve followed me for a while you’d know that I don’t usually use dressing in my salads so this was an exception 🙂

This would be great for hosting dinners, maybe as a side salad or starters. You can also serve the salad with toasted pitta bread, rice cakes, crackers or tacos.

Salad dressing

2 tbsp white wine vinegar

1 tbsp lemon juice

6 tbsp olive oil

Handful of parsley

1 garlic clove, crushed

1 tsp maple syrup

Pinch of salt and pepper

Method

  1. Whisk everything together until fully combined and set aside.

Ingredients

Tortilla chips to serve

Lettuce, roughly chopped

Kale, chopped

Cucumber, sliced into quarters

Radish, grated

Spring onion, finely sliced

Method

  1. Prepare all of your salad ingredients and mix together in a bowl.
  2. Drizzle the salad dressing over the top and leave for a few minutes to be absorbed.
  3. Serve with tortilla chips.

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£1.00

Pesto and Parmesan Dough Twists

Hey Everyone, I hope your day has been well and you are enjoying the Bank Holiday.

I saw this recipe on the Strong Woman Instagram page a few weeks ago and it really stood out to me because it looked really delicious but was packed full of fibre and walnuts which help to improve gut and brain health. It’s pretty simple to make as it’s basically a twisted pizza dough filled with pesto, parmesan and walnuts, however it does get a little messy when it comes to twisting the dough as a little of the filling will come out. These would be great for a dinner party occasion as they are kind of like a fancier version of bread sticks.

Ingredients

1 packet fast action yeast

220ml warm water

200g wholemeal flour

200g plain flour

1 tbsp white sugar

1 tsp salt

½ jar red pesto (more for dipping)

170g parmesan cheese

75g chopped walnuts 

Method

  • Prepare 2 baking trays with baking paper and set aside.
  • In a measuring jug, combine the warm water and yeast. Stir and set aside for a few minutes to activate the yeast.
  • In a large mixing bowl, combine the flours, sugar and salt.
  • Pour in the yeast and water and stir them together with your hand to form a dough.
  • Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl covered for 20 minutes to prove.
  • On a floured work surface, roll out the dough into a large rectangle shape, about 5mm thickness.
  • Spread the red pesto on half of the rectangle, sprinkle over the walnuts, grate a thin layer of cheese on top and then fold over the other half of the dough.
  • Cut the dough into 1-inch wide strips, then, holding each end, twist each one before placing onto the lined baking tray.
  • Bake for 15-20 mins until risen and golden then remove from the oven, allow to cool slightly, grate more cheese on top and serve.

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Chickpea Curry

Hey Everyone, I hope your day has been well.

This curry is a very delicious and tasty recipe, filled with lots of healthy ingredients.

Ingredients

1/3 onion, diced

1/4 tsp curry powder

1 can chickpeas

1 sweet potato

1 tsp tomato puree

Splash of coconut milk

500ml veg stock

1/2 tsp brown sugar

Handful of kale

Radish, grated

Cucumber, grated

Sesame seeds

Method

  • Heat the oil in a deep pan, once hot, add the onion and cook for 5 minutes until soft and slightly browned.
  • Next, mix in the chickpeas and sweet potatoes and season with the curry powder.
  • Stir in the tomato puree, coconut milk and veg stock. Leave on a gentle simmer for 15-20 minutes.
  • Mix in the sugar and kale cooking for a further 2 minutes.
  • Prepare some salad and sprinkle with sesame seeds.
  • Serve once everything is fully cooked.

Serve with rice or chapati

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£1.00

Prawn and Lentil Stuffed Pitta Bread

Hey Everyone, thanks for stopping by my blog today.

So believe it or not, this meal was actually freshly made, even though it looks very similar to a previous post (Quinoa and Lentil Salad). However this time I didn’t add any quinoa and used it as a pescatarian filling for some pitta breads.

You could easily not add the prawns and it would still be a delicious vegetarian filling idea. It was pretty simple to make (even after a days work) because many of the components don’t require that much preparation or cooking.

This recipe kind of gives me dal vibes which I believe is a type of Indian cuisine however my lentil mixture doesn’t contain as much liquid and it was more of a thick texture. This was super delicious, mildly spiced with a mixture of paprika, chilli powder, garlic powder and salt, and makes for the perfect filling.

Again, this is another recipe where I haven’t included amounts so it gives you the freedom to follow packet instructions especially with the lentils or depending on how much you want to make, also with the turmeric and chilli powder a little sprinkle goes a long way.

Ingredients
Quinoa
Red lentils
Vegetable stock
Turmeric
Chill powder
Pumpkin seeds, toasted
Kale
Spring onion, finely sliced
Desiccated coconut
Sweetcorn
Oil for frying
Prawns (sprinkle with paprika, garlic powder, salt)
x2 pitta bread

Method

1. Cook the quinoa and lentils adding the stock, turmeric and chilli powder to the pot.

2. Toast the pumpkin seeds in a dry pan, then also cook the kale for a couple of minutes in the same dry pan and set aside in a bowl. Add the spring onion and coconut to the bowl.

3. Just before the quinoa and lentils are cooked, mix in the sweetcorn. Drain off any liquid.

4. Gently fry the seasoned prawns for a few minutes then mix into the lentils and corn along with the other ingredients in the bowl.

5. Lastly, toasted the pitta for max sixty seconds, just to heat them up and stuff them with the delicious prawn and lentil filling and serve.

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Quinoa and Lentil Salad

Hey Everyone, I hope you’ve had a great day!

As you can see, I’m still working on my food photography but the taste never disappoints. This is similar to a few quinoa based meals I’ve cooked before but with the addition of kale and sweetcorn, added vegetables for a more nutritious meal.

I actually cook the lentils and quinoa a little longer than recommended but it makes for a really nice soft texture that is just so heart warming but still light on the stomach. There are lots of different components going on in this meal which makes it that more exciting to eat.

Ingredients
Quinoa
Red lentils
Vegetable stock
Turmeric
Chill powder
Pumpkin seeds, toasted
Kale
Spring onion, finely sliced
Desiccated coconut
Sweetcorn
Oil for frying
Prawns

Method
1. You’ll need enough liquid to cook the quinoa and lentils, at the same time add a pinch of a stock cube for flavour. Also stir in the turmeric and chill powder.

2. In a dry pan, toast the pumpkin seeds and set aside, then add the kale for a few minutes until slightly wilted.

3. Next in a bowl, add the pumpkin seeds, kale, spring onion, and desiccated coconut mixing well.

4. A few minutes before the quinoa and lentils are done add the sweetcorn to warm up slightly.

5. The quinoa and lentils should have absorbed all of the liquid, if not simply drain out any excess liquid. Combine both mixture together and serve straight away.


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£1.00