Tag Archives: vegetarian

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


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. 


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.

Purple cabbage grated
Green cabbage grated
Leek – chopped
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 🙂


White beans and pumpkin salad

4 Oct


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!

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.

Lentils and wild rice

19 Sep


Yes yes it does look a mess but this chewy bowl is exactly what satisfies you as the winter season is making an appearance, going down very lightly and not making you feel heavy at all unlike usual big processed and oily rice bowls…

Lentils are a great source of protein, they’re easy and cheap to make and the awesome thing is you can include them in different kinds of dishes to satisfy your own favourite flavour.

Wild rice
Olive oil

Boil the lentils in a separate pan, and fry the chopped onions and mushrooms in a seperate pan and add to the lentils. Add more boiled water and wild rice to the lentils and leave to boil until rice is cooked.

Enjoy with some strained greek yogurt and chopped tomatoes.

Crunchy Vegetable crisps – the healthy way

13 Jun

Snacking on a bag of crunchy and crispy potato chips is probably the loophole to many people’s healthy journeys. Its also one of the most unnecessarily fatty food with so much oil that it literally makes those potatoes seem like a completely different ingredient, and thats not to mention the tonne of extra flavouring colours sugar and salt that have been added to purposefully lure our taste buds to take “just one more crisp” until we reach the end of the bag.

Its time to say no to crisps. To put things in our bodies that we will enjoy JUST AS MUCH except for that horrible bloated and greasy feeling after.

Crispy. Check. Full of flavour. Check. Good for your body. Check. I introduce to you my zuchinni and egg plant VEGGIE CRISPS! And yes they were a 5 minuet spontaneous recipe which was very sucessful, youll probably have the ingredients at home to make it RIGHT NOW!

1 large zuchinni
1 large egg plant
2 teaspoons olive oil
Himalayan salt

Chop the egg plants in thin strips and zucchini in circles. (Get creative with chopping, cut in the way which you will possibly enjoy more just make sure they are the same thickness/size) – make each piece around 1-2mm thick

Drizzle 2 teaspoons olive oil and a pinch of himalayan salt and spread on a baking sheet. Keep in oven for 35 minuets on high heat. Keep checking and flip the vegetables half way.

You can sinply munch on these little peices of heaven or get a little more creative by drizzling some “dressing” to boost that flavour.

Crispy veggies
Cooked spinach (1/2 cup)
1/2 chopped tomato
1 tablespoon tahini
1/2 lemon (juice)

Place the cooked spinach on the base of your plate followed by the vegetables and tomato, drizzle with the tahini and lemon. Add a pinch of himalayan salt and enjoy this mini “salad”

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Crunchy summer salad

29 May

The more variety and mixture of different ingredients and tastes you get out of your salad the more super and awesome and exciting it gets as each spoonful is a new exciting experience in your mouth. Maybe i should stop being so emotive when describing food and eating but fresh salads are the best and i cant seem to express my enthusiasm any other way! Especially with summer approaching and so many fruits and vegetables to choose from – each day can be a new experiment in your huge salad bowl!

Grated cabbage
Grated carrots
Grated cucumber
Baby spinach
30gr crumbled goat cheese
8 crushed hazlenuts
3 chopped dried figs
1/2 chopped date
1 tsp olive oil
2 tbsp balsamic vinegar
1 tsp honey

Yes. I know. Yumyumyum!

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Raw ‘quick carrot-cake pudding’

21 May

It had been quite a while since i tried to make one of those delicious super sweet-tooth-satisfier puddings that always surprise me whenever i take the first creamy bite with their rich taste.

To be able to keep any lifestyle you have to make things easier and simpler for yourself. Being only a high school student stuck in the labyrinth called “final exams” i needed something quick, refuelling, energizing and also simple to make with no preplanning. So this is for you if you’re always rushing but want to have just a few seconds to indulge yourself without needing to buy a frozen pudding from the supermarket.

3 soaked dates
1 carrot chopped
1 green apple chopped
Walnuts(nut of choice – i used almonds because yum!)

Add all in food processor and keep pulsing until you reach a perfect smooth consistency, top with some crushed walnuts.

Apricot niicecream (banana icecream)

10 May

Yes this is vegan, yes its gluten and dairy free and yes its absolutely delishscrumptiofantabulous!!

I think the discovery of banana icecream really makes the idea of normal icecream go down the drain, once you have the real sweetness and boost from this delicious 100% natural bowl of goodness, i dont see any way of one feeling the same way when they fill their body with unneeded processed sugars!

Not always, but sometime banana icecream nay even contain more calories per serving, compared to for example a low-fat pack bought from the supermarket which claims to be “diet icecream” yeh that may be the case but when it comes to food choices and clever decisions it goes wayy deeper than calories. This can actually be considered a “real” snack or mini-meal for your body. Why not whip it upp for breakfast? It will boost your body with plenty of energy and keep you full and satisfied, rather than the sugary icecream which will only leave you hungrier and more at risk of wanting to snack further.
Dont EVER let preconceptions get in the way of your food choices, eating healthy is not just a psychological way of life which makes one “want” to like it. It really does make our body happier and if you put behind the ideas you have about these foods youll grow to love them and crave them so much more than a store-bought tub of chocolate chip cookie icecream.

Summer apricot cashew nicecream:

5 frozen apricots
1 frozen banana
5 cashews
(Optional) a few mint leaves

Add all in a food processor and pulse until you get the right consistency.

Before making the icecream, i took out the apricots from the fridge for under 2 hours to get a creamier consistency.

Voila! As long as you have your source of frozen fruits on hand, you can whip this up anytime with no preparation needed whatsoever!

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Creamy avocado and veggie soup

27 Mar

You know your soup is a success when you can even enjoy it when it’s cold! And this bowl of goodness was just the perfect flavour, texture, consistency and ofcourse full full full of healthy vegetables, you wont even have to feel guilty when you go for seconds – trust me you will!!!

Whats the secret ingredients? So simple:

Broccoli (1/8)
Cauliflower (1/8)
Spinach – 2 cups
Avocado – 1/2 small avocado

I used one small “mini stalk” from each broccoli and cauliflower, but you can vary the measurements depending on what taste you prefer most.
Boil the broccoli and cauliflower, then add the spinach nearer to the end. Take off the heat and add the avocado and blend.

Season with some black pepper and enjoy either hot or cold.

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Grilled veggies and spice

3 Feb

There always comes a point where you over-eat a certain type of food and from being your absolute favourite dish it may end up being a little boring. As much as some people try to get in their veggies as part of their healthy diet plan, sometimes it’s just hard to think of ideas when all around us there are quick fast microwaveable foods full of preservatives but so common in people’s everyday diet plans!

Vegetables don’t have to be boring. In fact there are countless ways you can enjoy them you just have to be open to the possibilities and not be afraid to try something new or take a small “cooking risk”

Boil some zucchini and brussel sprouts for 10 minuets until soft.
Chop in thin pieces and chop some pumpkin.
Drizzle with olive oil and sprinkle some black pepper, cayenne pepper and oregano. Use your hands to mix everything making sure all the vegetables are covered. Place in oven for 25 minuets until slightly brown. Squeeze some fresh lemon juice before enjoying this wonderful bliss!

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