Arugula, Garlic Chicken and Goat Cheese salad with Balsamic Dressing

Salads are not cookies

But still, pretty darn delicious.

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Not all salads are tasty though.

And not all salads aren’t cookies.

Erm, what? Of course, salads aren’t cookies. They aren’t supposed to be. The day we start putting leaves and chocolate chips together is the day I give up on humanity.

That being said, what I meant by that is that some salads are SO UNHEALTHY that they’re no better than eating cookies (which is never a bad thing, but, you know, HEALTH). The amount of cream and fat they put in those bottled dressing is horrifying.

Oh and, those “diet dressings”? Notice how diet has the word die in it? Honestly, with the amount of chemicals in those creamy, destructive bottles you might just get a heart attack.

 

BUT

Do not lose faith! It is possible to make healthy eating delicious at home! Honestly, if done right, salads aren’t all that terrible.

They can actually be really, really tasty. So here’s my favorite salad recipe!

Enjoy!

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Arugula, Garlic Chicken and Goat Cheese salad with Balsamic Dressing:

 

For the dressing;

1/4 th cup balsamic vinegar (4 tbsp)

2 tbsp extra virgin olive oil

1 tbsp honey/pure maple syrup (more if you like it a little sweet. Taste!)

Pinch salt

 

Combine all the ingredients in a bowl and whisk with a fork to combine.

Set aside.

 

For the chicken:

 

1 cup chicken breast, sliced

1-2 large garlic cloves, sliced

1 tbsp olive oil

Salt and pepper to taste

 

Whack the chicken to flatten it. It cooks faster this way.

Meanwhile, heat a frying pan over moderate heat and add the olive oil. Toss in the garlic till brown and slightly crisp. Now add the chicken and the seasonings. Cook till it’s no longer pink.

Let it cool before adding it to the salad.

 

 

For the salad:

4-5 cups of arugula/rocket

¼ – 1/3th cup goat cheese/chevre crumpled (Feta also works nicely)

½ cup sliced cherry tomatoes

½ sliced red and yellow bell pepper each

2-3 tbsp’s or more of sliced olives (green/black/both)

Garlic chicken

Dressing

 

Toss everything (apart from the cheese) in a large bowl. Add the dressing, toss again. Add the cheese and serve.

 

 

 

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Apple-Hazelnut Cake with Cinnamon–Hazelnut Streusel For All Your Problems

Streusel is such a funny word. Stroosil.

No, stop it. Quit making a fool of yourself.

Yes, I’m done having a conversation with myself

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Anyway, my very apt title perfectly sums up everything this cake will do for you. Basically it solves problems.

I made this a say before my psychology assignment was due. My whole day went a little like this:

Me: Oh look!  I have three hundred thousand pages to write

My Brain: great lets bake a cake.

Me: okay

 

(three hours later)

My Brain: wow great cake Amani. You’re so talented

Me: wow I have so much to do. So, I’ll just lie on the floor for a few hours and do nothing

Brain: and eat cake

Me: and eat cake.

 

The next day, my assignment was magically complete and pigs began to fly.

The end.

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No, but you should make this cake.

And do all your work.

 

Apple-Hazelnut Cake with Cinnamon–Hazelnut Streusel

 

Ingredients:
3-4 apples peeled and cubed

1 tsp ground cinnamon

100g butter, softened
1 cup / 200g sugar, plus a little more for sprinkling
1 tsp vanilla extract
3 eggs
200g flour
2 tsp baking powder
1/4 cup  milk

¼ cup chopped, lightly toasted hazelnuts

 

For the streusel:

½ cup oats

2 tbsp hazelnuts, toasted

½ tsp ground cinnamon

4 tbsp cold butter

1 tbsp flour

1 tsp milk

 

The cake:

  1. Preheat      the oven to 375ºF/190ºC. Grease and flour a baking pan.
  2. In a bowl,      using a stand mixer or an electric mixer, beat together the butter, sugar      and vanilla, followed by the egg. Mixing them in one at a time, until the      mixture is soft and fluffy.
  3. Whisk      together the flour and baking powder and fold it into the egg and butter      mixture. Finally, stir in the milk and form a batter.
  4. Fold in      the apples and hazelnuts.
  5. Pour into      the prepared tin
  6. Top with      streusel and bake for 30-40  minutes      or till a skewer inserted through the center comes out clean.

The streusel:

Put everything except the milk and butter in the bowl. Now add the butter and work through it till only pea sized lumps remain. Add the milk ONLY if needed.