A Mediterranean Writer's Blog
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 “Gluten-Free Tzatziki and Pita Chips Recipe”
Spanakorizo (σπανακόριζο) is a Greek side dish consisting of rice, spinach, and tomato. Though the rice is not stirred while it cooks, it has the same creamy consistency of risotto. I added cannellini beans, Kalamata olives, and a nut-based cheese to make it a meal. Bake the casserole until it’s bubbling hot, and you’re ready to go! Continue reading “Easy Greek Spanakorizo Casserole”
After a busy weekend, I can’t think of a better way to kick off this Monday with my favorite power shake. It tastes like a strawberry milkshake and has around 17 grams of plant-based protein. I also used pure vanilla powder for the first time. If you haven’t tried it in your smoothies, I highly recommend it. Continue reading “Healthy Plant-Based Pink Shake for Any Time”
If you love pizza, you have to give this one a try. The recipe takes some planning, but when it all comes together, it’s worth every second. I tested a lot of pizza dough recipes, and the Double-O Pizza Dough turns out every time. Top it with a Traditional Marinara and your choice of cheese. Then comes the 4 seasons: artichokes (spring), sundried tomatoes (summer), cremini mushrooms (fall), and marinated kalamata olives (winter). Serve hot from the oven with a sprinkle of fresh herbs. Continue reading “How to Make Perfect Quattro Stagioni Pizza at Home”
Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus! Continue reading “Aquafaba: The Secret to Eggless Royal Icing”
This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients (okay…healthier maybe). If you’ve never used gluten-free flour, now’s the time to try. I find it works best when baking chocolate goods because it adds the perfect texture. The brownies are also made with espresso powder and mini chocolate chips. Do I need to say more 🙂
Continue reading “Gluten-Free Double Chocolate Espresso Brownies”
I’ve been trying to stick to root vegetables when I juice in winter. As you all know, buying seasonal produce is more affordable. I also read that your body responds better to food indigenous to where you live. So far, I’ve juiced beets, carrots, and ginger. Let me know if you have other suggestions for root veggies and spices. Continue reading “BEET BLISS”
If you love pumpkin, I have a feeling you’ll like this simple lasagna recipe. By using oven ready lasagna and canned pumpkin puree, it cuts prep time in half. If I’m planning ahead for guests, I also like to cover and freeze the unbaked lasagna. It can thaw overnight in the refrigerator when you are ready to cook it the next day. Continue reading “Pumpkin Lasagna”
Lentil soup is one of those winter staples across the Mediterranean. And for a good reason. It’s inexpensive, flavorful, easy to throw together, and you can use leftover produce to make it.
For my version, I used sprouted lentils found in the natural section of grocery stores. The sprouted version cooks quickly and is known to be easier to digest than regular lentils. This soup is a wonderful way to introduce pulses into your diet. Add some freshly baked bread, and it turns into a hearty meal.
Continue reading “Warm Up with Delicious Mediterranean Lentil Soup”
Now that Thanksgiving is over, soup season is taking full force in my kitchen. One of my favorite light and healthy soups is as simple as it can get.
Revithosoupa or ρεβιθόσουπα (I think I spelled that right) is a traditional Greek winter staple. The secret is adding the lemon juice, parsley, and olive oil once the soup has finished cooking. Because of its unique freshness, I like to serve it as a warm afternoon snack. I’ve also had the soup in tavernas served with freshly baked bread and feta cheese. Continue reading “Greek Chickpea Soup”
Ellie Bleu 