Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
I hope you are all well. This week I have decided to share with you one of the recipes that I discovered while doing my 90 day SSS Plan (Shift, Shape and Sustain).
I am now on the 3rd month of the plan and it has really been a great journey! I have never eaten so much, cooked so often and enjoyed going to the gym 🙂
This is the recipe you tasted during our Christmas holidays, cooked with Emi’s help 🙂
It is a reduced carb recipe that you can have anytime, guilt free!
If you decide to have it after you’ve worked out, you can add in 50-75 gr of pasta 🙂 yum.
Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo!
The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Continue reading
I hope you are all well!
This week I have decided to share with you a recipe that is easy, quite healthy and tasty!
I have tried it on friends and it was a winner!
We were given a giant zucchini (courgette) by the owner of Mikros Apoplous restaurant in Adamas while we were having lunch there. Here is the result of the challenge I set myself as promised in my comment on Beth’s post. Em says it’s a marrow. I don’t know, I’ll let you decide.
So here we go. This big bruiser became: 1. peppy roasted snack seeds, 2. puree with pesto , 3. roasted cubes, 4.baked semi-circles, and 5. grated shards to toss in mixed salad or slaw. Each had a different texture and flavour…and if I do say so myself, each was delicious.
Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.
Happy weekend everyone.
Today was one of those days when in spite of it being August I wanted some thing warming and hearty. Maybe that had something to do with the charcoal grey sky, pounding rain and wild gusts of wind. Hope the weather is better where you are.
Lentil stew was just the ticket. It is is super low fat and filling so fits right in with my major diet regime. One pays for all those yummy meals in Milos, you know!
This is what I made today. Continue reading