Stuffed zuchinni

16 Mar

When you find zuchinnis that are round and small, the first thing that came to my head is ‘stuff them.’ 

Sometimes, vegetables get a little boring when you always have the same old same old, wether its a pepper overload or a spinach obbsession or my own ‘guilty’ pleasure that i definitly overconsume – carrots. So if there’s any opportunity to find new veggies which i can enjoy and create lovely recipes for your guys, its always a good day! Especially when these zuchinni stuffed bowls can be a great lunch idea or even served for friends if you want to impress them with something snazzy and jazzy!

Still continuing with my 50 day vegan journey, I got creative when making my stuffing, making sure it still is a good protein source to make this a fully balanced meal that will keep you full and satisfied! 

Daily dose of advice: for all you vegetarians and vegans out there, it has proved extremly helpful to keep some pre-boiled beans and legumes in the freezer and take out a few hours before to use

Ingredients:

5 Zuchinnis

1/2 cup cooked Wild rice

1/4 cup Raisins

1/2 cup Chickpeas 

Handful Pine nuts

Start off by removing the core of the zuchinni. *save the core for later

Boil the rice and once ready mix in the raisins, pine nuts and chickpeas. Stuff the zuchinnis with the mixture and boil until the zuchinnis feel slightly softer. You can either add the zuchinni core in the boiling water to eat as a sauce, or include it in your rice mixture. 







Quinoa and pom-seed vegan sushi

5 Mar



Quinoa sushi. 

It’s the food that gets everyone debating two completly different exxtremes, is it the healthiest lunch substitute to get you through the day, with the amazing benefits of the seaweed as well as the fish inside the sushi, or is it one of the most fattening and empty nutrient food full of too much rice- more than you really need. 

Well i have a solution to this never ending debate, quinoa sushi, something i have been wanting to try for a long tike now but have never had the motivation (dare i say?) to. But with a vegan diet making its appearqnce, there’s inoy so much you can add to your sushi when the seafood is eliminated and to protein it up as well as yummy it up it was time for a quinoa meditterenian sushi.

Ingredients:

Seaweed

Cooked quinoa

Smoked/ grilled aubergines

Pomegranate seeds

Start off with cooking the quboa with a little bit more water than usual to create the sticky texture. To smoke the aubergines, place them whole on a stove directly followed by boiling them normaly, they will be very easy to peepl and you will get the smoky flavour. Add the aubergine and sprinkle some pom seeds, roll your sushi and keep in fridge for about 2 hours before cutting.

Enjoy with some soya sauce.

Apple and chia nachos

1 Mar

So it’s lent which means a bunch of us decide to feel good about ourselves and give something we love up, wether its because of religious, moral or even personal reasons to prove to ones self that they in fact do have that so-called “will-power”

Having gone through this every year, given up milk, chocolate and even facebook in previous years i wanted a real challenge this year.

Living in Cyprus the 50 days of lent are celebrated(?) by the conventional fast – all the restaurants (yes, including McDonalds) introduce fasting menus including veggie burgers, fish and people’s diets suddenly transform into greener, veggie and fibre dense diets.

So, i decided to go with the conventional fast this year, mainly because of the constrictions it places on the individual – no meat or any dairy products. (Let me add a sidenote – i virtually live on yogurt…)Lucky for all of you, the next couple of weeks you will have the honour of following me in my journey of basically going vegan (having decided to give up seafood also)

So the first veganized dish which I enjoyed today as a breakfast and pre-workout snack is a fruit nacho dish with homemade chia drizzles.

Chia sauce:
2 tablespoons chia
4 tablespoons water (judge until right consistency)
Cinnamon
Ginger
1 teaspoon honey (not vegan!!)
1 teaspoon tahini (or any nut-butter of choice)

Mix all the ingredients together and drizzle over some thinly chopped apples and carrots.

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Date and walnut swirls

22 Feb

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Great for a snack, a twisted addition to your cocktail party or a perfect way to start your day with a sweet and savoury blend of breakfast, these little swirls of sweet are definitely on my ‘things I can eat and never get bored’ list.

As i always promise with all my recipes – it is EXTREMLY simple all you need is 4 basic ingredients:

Chopped dates
Chopped walnuts
Tortilla bread (I used lebanese flatbreads)
Light Philadelphia cheese

Start off by spreading Philadelphia all over the tortilla and then sprinkle the chopped dates and walnuts all around. Roll tightly and chop diagonally.

Their easiness makes them the perfect thing to do in a party as you can easily make a large number, you will also get ALOT (trust me) of comments on the uniqueness of the roll, and that is always a good thing – you don’t want to serve ham and cheese sandwiches which everyone has eaten a little to many of. I recently made these for a charity marathon i was organizing and I had people ask to take away a few to have the next morning – I think that is proof enough for their success!

Vegan orange and ginger veggie winter blast!

20 Feb

My fellow healthaholics,

I am back, after an extremely long overdue post. This year – final year in high school – really has been a true roller-coaster and although it’s truly scary to know that every decision i make will ultimately be effecting my life path, and not forgetting the extreme stress, all-nighter and never-ending deadlines – it is absolutely exciting to know that everything we have worked for is finally going to pay off, and this one feeling is big enough to overcome all the negatives of final year.

I may write a few cheesy posts about my experiences this year but for now I owe you all a good healthy recipe and I’ll start the -hopefully one of many- posts of this season with a orange and ginger soya madness bowl!

Today was one of the coldest days here in cyprus – it was one of the first times it had ever snowed in my town (you can imagine the spams of facebook statuses) so a nice warm-salad really suited the atmosphere. Perfect for all those people who either -like me – eat too much soup and want a bit of a change; or those who happen to just not like soup and prefer something a little more crunchy or chewy.

Ingredients:
Purple cabbage grated
Green cabbage grated
Leek – chopped
Spinach
Grated carrots
Ginger (as much as you can handle)
Cayenne pepper (same as above)
1 tablespoon pine nuts
1 teaspoon tahini
2 tablespoons soya sauce
2 slices of orange
1/2 seaweed paper

Add cabbage, carrots and leek and orange in a pan with a little bit of water. When the vegetables soften a little, add the spinach and spices.

In a separate bowl mix the tahini and soya sauce.
Chop seaweed.
Remove vegetables from heat and mix in the seaweed, pine nuts and the tahini dressing.
Enjoy with chopsticks 🙂

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AUTMEAL – the perfect oatmeal for the season

26 Nov

Another one of those oatmeal posts have made their appearance. Especially with the new wintery/autumn season.

I present to you the cinnamon-tangerine oatmeal.

It’s that mixture of smells that combines the strong aroma of the herbs as well as the tangerine which makes you want to snuggle up and count the days down for christmas.

Ingredients:
40g oats (i use a mixture of jumbo oats and barley)
1 grated carrot
Zest of tangerine
Tangerine (optional) for decoration.
3 walnuts chopped
Cinnamon
Nutmeg
3 chopped dates

Start by cooking your oats in water, and adding the carrots and orange zest and herbs. As water is absorbed, add the chopped dates and mix.

Pour in a bowl and top off with crushed walnuts and tangerine.

**instead of grating the tangerine zest; i finely chopped pieces, giving that extra chewiness just like candy. Exactly what you want to perfect your morning oatmeal.

Tuna apple nutty salad

23 Nov

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Healthy fat overdose. Check
Apple a day. Check
Crunch factor. Check
Juiciness. Check.

If there was a “most all rounded” salad competition, i think this one would win.
The, what may seem to be like a strange mixture of ingredients, really complement each other to make this salad be exactly what you need when you’re indecisive and in need of something that is also….everything.

Its a great quick recipe to prepare, especially since tuna is available nearly in everyone’s cupboards, for that urgent meal you must prepare but also enjoy.

I usually link tuna to thise boring meals, a normal tuna salad sandwhich with corn, or simple tuna with some toast and eggs. And while these are good healthy choices to introduce in your family, the trick with leading a healthy lifestyle is consistency, and consistency will not magically remain if you’re eating un-exciting meals. Food is naturally a factor contributing to kur enjoyment and something people find interesting, therefore, make it just that…INTERESTING!

Ingredients:
Sweet onions
100gr tuna
1/2 avocado
Shredded cabbage
Chopped lettuce
1 cucumber
Parsley
Chopped red apple
Lemon juice
Lemon zest
Chopped lemon pieces (if you want that extra tinge)
Cashew nuts
Olive oil

You know what i’m going to say next. A simple recipe calls for simple instructions:

MIX EVERYTHING TOGETHER. And wa-la! 🙂

Grape-y nutty salad with crumbled anari cheese

10 Oct

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Ah fruits and cheese are just the perfect combination, being a huge fan of wine, i absolutely adore enjoying the sweetness of fruit complemented with cheeses, the only problem – its absolutely addictive and you can just never get yourself to stop the never-ending combinations!

So what did I do? I decided to focus on one combination, to keep your taste buds sane and not confised, that way you dont keep changing flavours in your mouth and go in a jumble trying to figure out which is your favourite. Turning a cheese and grape platter into a salad also causes you to feel full and turns it into more of a meal feeling rather than what you think is a ‘snack’ which without realizing turns into a huge overconsumption of cheese-crackers and fruit.

Here’s how you can enjoy a cheese-platter salad:

Lettuce
Rocula lettuce
Crumbled anar cheese
Chopped grapes
Pine nuts

On the side: I toasted a small piece of rye bread and crumbled it on top as crouton-y crunch!

Blue cheese and broccoli penne

8 Oct

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Blue cheese dressings are a very common high-calorie salad dressing, the highly popular ranch dip has that tangy taste of the blue cheese which makes it different and unique than all other cheeses.

Now, a lot of people find the fact that i love blue-cheese but it truly is a very versatile and luxurious flavour and although it might not be the perfect “diet” food, its one of the easiest cheeses to include in your pasta dishes with only a small proportion making a huge difference, and so this is the perfect and super easy sauce complementing a simple boiled pasta and broccoli bowl, which can transform into a five-star restaurant dish.

Ingredients:
1 cup penne boiled
1 cup broccoli
1 tbsp crumbled blue cheese
3 tbsp greek-yogurt (lf)
Black pepper
Himalayan salt
Mint leaves

Boil pasta and broccoli. Once ready add the mixture of blue cheese, herbs and yogurt (a little water might be needed to smoothen) mix and garnish with some mint leaves.

White beans and pumpkin salad

4 Oct

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My last post was about the simplicity of a plate that can give you just the right amount of satisfaction. Today I’m going to talk about the complete contrasting end of the spectrum, having those juice and versatile salads with a mixture of different yet complementing flavours.

white beans for me are a great ingredient to experiment with and get creative, they’re a nutritious basic food which has just the right amount of starchy-chewyiness one likes to enjoy for lunch but at the same time, it needs something more!

Ingredients:
1 cup cooked white beans
1/2 cup chopped pumpkin
40gr feta cheese
1 tbsp balsamic vinegar
2 tsp olive oil
1 chopped tomato
Handful lettuce (mixed greens)

The advantages of having such a range of ingredients in your salad is the didferent benefits you get from eqch one, as well as the perfect balances meal which includes healthy carbs, protein as well as those healthy fats and most importantly vegetables. It really is important to make sure you give your body a range of what it needs, always sticking to the same foods – no matter how healthy these are – can shockingly cause you to later realize you have been missing out on some vital vitamins and minerals. Having a balanced meal will allow easy digestion and keep you full for linger, benefiting the most from your meal and making your body feel completely satisfied!

So, don’t be afraid of trying new things, changing up your normal recipes, adding new ingredients and you’ll notice your body responding.