EatHappyFeelGood

Feta, Walnut And Apple Salad

This delicious combination of salty, sweet and sharp flavours with crunchy and creamy textures is absolutely gorgeous. It’s a really robust salad too so you can make a big batch and enjoy it for a few days. And of course, its full of goodness!

Salad Ingredients

• 4 cups cooked and cooled quinoa (or two pouches pre-cooked quinoa)

• 8 cups kale 2 red apples

• ½ cup walnuts, chopped

• ½ cup golden sultanas or raisins

• ½ cup feta cheese

• Extra walnuts and sultanas for the top

• Tortillas, to serve

Dressing Ingredients

• 2 teaspoons Dijon mustard

• Pinch of sugar

• 3 tablespoons white wine vinegar

• 6 tablespoons extra virgin olive oil

• Salt and pepper

Method

1. Make the dressing by whisking the mustard and sugar into the vinegar. Season well. Whisk and gradually drizzle in the olive oil to form a thick dressing. Set aside.

2. Chop the apples into cubes and put in a small bowl of water. Add ½ teaspoon of salt, mix and set aside. This prevents the apples from browning.

3. Wilt the kale. Put in a colander and pour boiling water over it for a few seconds. Then run under cold water to stop the cooking and set the bright green colour. Drain well and squeeze out all excess water.

4. Put the wilted and drained kale, cooked quinoa, chopped apples and sultanas in a large bowl. Add a little dressing and mix well.

5. Crumple the feta on top. Drizzle with a little extra dressing and top with extra walnuts and sultanas. Enjoy!

Chocolate Chia Mousse

A gorgeous recipe that satisfies any chocolate craving and packs a load of goodness too thanks to the chia seeds. Chia seeds are a nutrition powerhouse: high in fibre, omega 3 fats, protein, antioxidants and an impressive array of minerals.

Ingredients

• 2 ¼ cups unsweetened oat milk

• ½ cup chia seeds

• ¼ cup unsweetened cacao powder

Method

• ¼ cup maple syrup (add a little more if you would like it a little sweeter)

• 1 tsp vanilla extract

• ½ tsp fine salt

1. Put the chia seeds in a small food processor / blender and blend into a fine powder. You may need to scrape down the side of the blender a couple of times.

2. Add the remaining ingredients and blend till well combined. Taste and add a little more maple syrup if you would like it a little sweeter.

3. Put in the fridge for at least a couple of hours to thicken.

4. Portion and serve with berries.

Cookie Dough Balls

A treat with a load of goodness because they’re made with a very surprising ingredient – chickpeas. I promise no one will know. It is important to use cooked chickpeas from a jar, they tend to be the softest and will gibe you the smoothest cookie dough.

Ingredients

• 1 ½ cups cooked chickpeas from a jar, drained

• ⅓ cup smooth unsweetened peanut or almond butter

• ½ cup oat flour (oats blitzed into a flour)

Breakfast Fajitas

Ingredients

• 2 sweet potatoes, peeled and cut into slices

• 2 tbsp olive oil

• 2 red peppers sliced

• 1 red onion, cut into six wedges

• ½ teaspoon ground cumin

Method

1. Preheat oven to 220C.

• ½ teaspoon paprika

• Salt and pepper

• 6 to 8 eggs

• ½ cup cheddar cheese, grated

• Lime, coriander, jalapeno and avocado for serving

• Optional, chilli flakes to serve

• Tortillas to serve

2. Put the sweet potatoes, peppers and onions on to a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and paprika. Season with salt. Mix well and roast for 30 minutes mixing halfway.

3. Take out of the oven and make some empty spaces in between the vegetables and crack one to two eggs into each space. Season each egg with a little salt and pepper.

4. Sprinkle the cheese all vegetables and return to the oven whites are cooked and the yolks are cooked as much as you like – about five minutes for slightly runny yolks.

5. Serve with all the sides and let everyone serve themselves.

6. You can have the egg and vegetables in the tortillas and make a wrap or tear pieces off the tortilla and dip in the egg. Either way, it’s delicious.

• 4 tablespoons maple syrup

• ½ teaspoon fine salt

• 1 teaspoon vanilla extract

• ½ cup chocolate chips of your choice plain chocolate bar of your choice

• Sprinkles or flaky sea salt

Method

1. Rinse the chickpeas well and pat dry to they’re not wet. Put into a food processor.

2. Add the peanut butter, oat flour, maple syrup, fine salt, vanilla and blitz till well combined and totally smooth. It will be very thick.

3. Transfer to a bowl, cover and put in the fridge to cool down for about 30 minutes. It will be a little warm from being blended.

4. When cool, form into balls – about 12.

5. Melt the chocolate chips by putting into a microwave safe bowl and heating for 30 second intervals stirring in between. 60 to 90 seconds is enough.

6. Dip the cookie dough balls into the melted chocolate, either halfway or cover totally. While the chocolate is still wet, add a few sprinkles or a little sea salt. Return to the fridge to set.

7. Keep in the fridge in an airtight container for up to five days.

Website: eathappyfeelgood.co.uk

Instagram: @eathappyfeelgood