Lentil soup is a quintessential recipe in a Greek household. It's simple to make and chockfull of nutrients. Lentils are a great source of iron, the most common mineral deficiency in the world. Lentils are also a great source of vegetarian protein and their high fiber content makes them super filling. I choose to cook with truRoots organic sprouted lentils because they are easier to digest and cook much faster! Here's my recipe. It's super simple, yet tasty and makes for great leftovers throughout the week especially if you're too busy to pack a lunch for work. Enjoy!
This is a very simple and quick recipe I tweaked from this one. It makes a great lunch or dinner and can be a whole meal for a vegan or vegetarian or a side dish for omnivores. Below is what you need and how to make it! It's super yummy and took me 20 minutes including the process of chopping and making the pasta! Fast, healthy, delicious-- I aim for this in each of my recipes.
This is one of my favorite recipes from a great restaurant in my area named Francesca's (Italian food, of course). For years I have been dying to create a healthier version of this recipe for my family and after some tweaking from last week, I came pretty close to perfecting it this time around! This recipe is great as a side dish or main dish depending on your dietary preferences. So cook up and enjoy!
The weather is getting colder and I have been wanting chili for some time now! I figured that "food friday" last night was the perfect time to make it since I had so much energy. Let me warn you, my chili is spicy!! If you don't like it hot, just take out some of the peppers below, but in my opinion, the spice makes the dish. Oh, and this recipe is for vegans as well, unless you want to put sour cream on top. Here's a hearty, vegetable-filled dinner that even the meat lovers in my family enjoyed.
This was a delicious recipe I threw together on a Sunday evening! I pretty much winged it, except for the dough, which I got from the awesome website Minimalist Baker. Anyways, I am going to repost that recipe here, along with my additions and the toppings I added. There will be some great photos as well. Please take the time and make this recipe! It was absolutely scrumptious and it only took an hour! Plus, it makes for great leftovers. First gluten-free pizza was a success!
This recipe is great for dinner and lunch and friendly towards many ways of eating. The vegetables ensure you get your nutrients while the brown rice pasta provides one with adequate carbs and a bit of protein. The olive oil is a heart healthy fat used to sauté the meal. If you are a meat eater- feel free to add in some ground meat and tomato sauce for a more bolognese type veggie dish. If you are vegan, add some sprouted cooked lentils for more protein. And if you eat dairy, some parmesan makes this dish delectable! Whatever variation you choose with this meal, it will surely be yummy!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
This is a super simple and delicious recipe I've been meaning to post for awhile.
-1 leaf swiss chard
-A few slices of roasted turkey (or chicken)
-1 tbsp gluten-free tomato
-1 slice tomato
1. Rip the swiss chard leaf away from the stalk so you have one long leaf.
2. Place the ingredients on top, roll up, and eat! Feel free to add more ingredients or leaves for nutrients or integrity of the wrap.
PS- this is totally unrelated, but I have a Greek gluten-free Spanokopita recipe coming soon. I am still tuning the exact ingredients and measurements so hold on to your seat for a bit!
I know weird title, but it's "twisted" because I don't think there is kale in Greece and this recipe took out the feta from the salad. But, a cucumber tomato salad is definitely prevalent in Greece. I had some leftover steamed kale from my previous recipe so I added it and it actually tasted really good!
This is a super easy recipe. I've been working on a ton of recipes lately, like some new muffins, but I am still tweaking the taste to make the best possible batch with the best ingrdients. In the meantime, I had a lot of kale in our fridge and knowing how good kale is for the soul I whipped up some salads. Check out my other one here if this one doesn't suit your fancy.