I found blood oranges at the market today. It’s the first time I tried them, and I realized they’d taste wonderful in a colorful citrus salad. The combination of citrus and fresh greens made such a simple and pretty springtime salad. It’s so easy to make; you could double the recipe and serve it at a party. Continue reading
As I continue to pursue my passion for writing, I’ve been wondering: who are some of my favorite authors’ role models? What influenced their work? Do they have a go-to recipe that connects them back to the country they wrote about?
Hopefully, by featuring Inspirational Authors, you’ll have more books to add to your reading list. Perhaps they will also inspire you.
The first author that came to my mind was award-winning novelist Zoë Ferraris. I’m incredibly grateful that she would take the time to share a little bit of her story with us. Her bestselling mystery, Finding Nouf, dives into the complexity of searching for a missing sixteen-year-old girl in the veiled society of Saudi Arabia. Continue reading
Lumaconi pasta comes from a beautiful town overlooking the Amalfi Coast. Legend has it that a young pasta maker fell in love with a fisherman’s daughter. To impress her family, and win her hand in marriage, he invented a new pasta inspired by seashells called “Lumaca di mere.” Traditionally, the pasta is stuffed with ricotta and baked like lasagna. It’s one of my favorite recipes, and I hope it becomes yours too. Continue reading
I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert. Continue reading
The sun is out, flowers are here, and I couldn’t hope for a more beautiful start to Valentine’s Day. I’m excited to share one of my favorite cakes today. It combines my love for chocolate and strawberries in a delicious vanilla cheesecake made with cashew cream. Top it with coconut milk ganache, and you have a wonderful treat for special occasions. Continue reading
A party pleasing salad
I love bringing this dish to family get-togethers. Trust me, the creamy dressing combined with roasted chickpeas, homemade parmesan “cheese,” and crispy romaine hearts is a crowd pleaser. It’s dairy free, gluten free, and packed with good-for-you ingredients. Sometimes I make two batches, so we can have it at home the next day. Continue reading
Simple Bruschetta with a fresh, tasty topping
This is one of my favorite appetizers to make for my family. A special thank-you to my brother all the way from Boston for taking the photo. I hope you enjoy this simple yet delicious dish! Continue reading
If you like spicy food, spetsofai (σπετζοφάϊ) is for you. The stew is a traditional dish from the eastern coast of Greece.
It is one of the simplest meals to put together. I made the stew with grain sausages infused with roasted peppers, garlic, sweet onions, and oregano. Be sure to serve spetsofai with crusty bread to soak up the delicious sauce. The stew is also wonderful over couscous or rice. Continue reading
Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser. Continue reading
Tzatziki is a staple at my house and replaces ranch dip for veggies, bread sticks, baked potatoes…the list could go on forever. My family also loves eating the dip with homemade pita chips. You’ll never guess that the pita chips are gluten and dairy free. By blending raw cashews with nutritional yeast, garlic powder, and sea salt, you’ll never go back to that green can of parmesan again. Continue reading