Back with a Fresh Perspective and New Inspiration

July 18, 2016July 26, 2016

Sometimes a change of scenery is just what you need to kickstart your creativity and breathe new life into your businesses. I recently adventured to the beautiful Greek island of Crete with my *mom and business partner at Better Than Yia Yia’s Mediterranean Catering.

We spent one food and adventure-filled week exploring the island, sampling local cuisine, and seeing some of the most incredible natural phenomena imaginable. Crete is one of the most unique places in Greece and, in my opinion, the island produces some of the most delicious food in the whole country. They are probably best known for their mountain honeys, olive oil, and local cheeses, which are always featured in their traditional dishes.

I will be posting more details about our trip, including where to stay, how to get around, and (most importantly) what to eat when you are there. For now, here are some highlights of the Better than Yia Yia’s Tasting Tour #btyytastingtour.

*Special applause to my mom who, at 58 years of age, decided to launch her own catering business, and at 59, joined me to travel across the largest island in Greece; jump off pirate ships; walk across rock landscapes and climb mountains.

: Breathtaking views at Gramvoussa, Crete. Far left – an old, rusted shipwreck below the ancient Venetian Castle (not pictured, on the right).

: On the Boardwalk in Makry Gialos, Crete, with a Pirate Ship in the background.

: Grilled calamari at Ble Katsarola in Agios Nikolaos, Crete.

: Makry Gialos, Crete

: Balos Beach Lagoon, Crete. A spectacular natural phenomenon.

: Caves, turquoise water and white sand line the uninhabited island Koufonisi off the south-east coast of Crete.

: Freshness is essential.

: Pink and white sand and aqua waters at Balos Beach Lagoon in Crete.

: Incredible Dolmathakia and stuffed Zucchini Blossoms at Ble Katsarole, Agios Nikolaos, Crete.

: Grilled Octopus at Ble Katsarole, Agios Nikolaos, Crete.

: Picture perfect landscapes approaching Balos Beach Lagoon, Crete.

: The talented grill-masters at Special Restaurant in Ierapetra, Crete.

Red Velvet Beet Cupcakes for the Toronto Raptors

May 21, 2016

Red Velvet is one of those cakes that usually looks more exciting than it tastes. After years of trying, I finally create the PERFECT RED VELVET CUPCAKE!

The secret ingredient? BEETS!

To cheer on the Toronto Raptors, I combined the perfect red velvet cupcake with the perfect cream cheese frosting, and decorated them with a delicious chocolate raptor claw.

These cupcakes are great for parties and you do not have to feel that guilty for eating them.

Check out the video and recipe below!

Making the Perfect Red Velvet CakE

Ingredients:
(Yields ~9 – 10 Normal Cupcakes)
– 1/4 cup Buttermilk (or 1/4 cup of Milk + 1 tsp White Vinegar – let stand 10 minutes before using)
– 1 – 2 Medium Beets for Roasted Beet Puree
– 1/2 tsp Pure Vanilla Extract
– 2 tsp Fresh Lemon Juice
– 1 Egg
– 3 tbsp Natural Cocoa Powder
– 1/2 cup Vegetable Oil
– 2 tbsp Water
– 1 cup All Purpose Flour (I use Five Roses Brand)
– 3/4 cup Sugar (I use Redpath’s Special Fine Granulated Sugar)
– Pinch of Salt
– 1/2 tsp Baking Soda
– 1/2 tsp Baking Powder

STEP 1: Roasted Beet Puree

– 1 – 2 Medium sized beets
– Wash beets thoroughly
– Place on aluminum foil with a drizzle of olive oil and salt
– Bake at 350 F for 75 Minutes, or until tender
– Cool and then Peel the Skin
– Chop beets in a food processor with 2-3 tbsp of water until they are coarsely ground.

STEP 2: Blend Wet Ingredients

– Combine the following in food processor
– 1/4 cup Buttermilk
– 1/4 cup + 2 tbsp Beet Puree (from Step 1)
– 1/2 tsp Vanilla Extract
– 2 tsp Fresh Lemon Juice

– Blend until completely smooth

– Add 1 Egg and pulse a few times until it is mixed

STEP 3: Warm over Medium Heat

– 3 tbsp Natural Cocoa Powder
– 1/2 cup Vegetable Oil
– 2 tbsp Water
– Gently simmer for a few minutes, whisking periodically so the cocoa does not burn, and then turn off the heat.
– Allow to cool for 5 to 10 minutes before next step.

STEP 4: Sift Together

– 1 cup All Purpose Flour
– 3/4 cup Sugar
– Pinch of Salt
– 1/2 tsp Baking Soda
– 1/2 tsp Baking Powder

– Pre-heat your oven to 350 F
– Whisk together dry ingredients
– Add the slightly cooled Cocoa and Oil Mixture, and mix to combine.
– Add your Beet mixture in three stages.
– Scrape down the bowl and mix for 10 seconds after each addition.

– Fill your lined cupcake tins with batter
– Use an ice cream scoop for even cakes and cooking time.

– Bake at 350 F for 18 – 20 minutes.
– You can usually tell they are done when you smell cake!

Making your Chocolate “Raptor Claw” Decorations

What you Need:
– 3/4 cup Semi-Sweet Chocolate Chips
– 1 tbsp Cream
– Red Sugar Crystals
– Silicone Baking Liner

– Combine the chocolate chips and cream.
– Microwave on Medium Heat for 1 minute.
– Mix well. If chocolate has not melted, heat for 30 seconds at medium heat (repeat if necessary).
– Use a tea spoon to spread your chocolate “claws” onto your silicone baking liner.
– When you are happy with your shapes, sprinkle with red sugar crystals.
– Place your baking liner on a tray and refrigerate for at least 1 hour before serving.

Making The Perfect Cream Cheese Frosting

Ingredients:
(Yields ~6 Heavily Frosted Cupcakes)
– 1/4 cup Unsalted Butter, Room Temperature
– 3 tbsp Special Fine Granulated Sugar
– 1/2 cup Philadelphia Cream Cheese, Room Temperature
– 1 tbsp Icing Sugar
– 2 tbsp Whole Milk

– Add Butter and sugar to stand mixer and beat for approximately 10 minutes.
– The mixture will roughly double in size and turn white.
– When it has whipped enough, you will not notice the texture of sugar crystals.
– When the butter and sugar is whipped, add Philadelphia Cream Cheese, icing sugar and milk.
– Whip for a few minutes, scraping down the bowl, until the icing is light and fluffy.

ASSEMBLING your Cupcakes

– Use a ziplock bag to pipe your Cream Cheese Frosting onto cooled cupcakes.
– Sprinkle with Red Decorative Sugar Crystals.
– Carefully remove Chocolate “Claws” from Silicone Baking Sheet (use a knife or spatula to help).
– Gently place your claws and serve!

Travelling to Athens? Here are the Essential Sights!

May 19, 2016May 19, 2016

If you are travelling to Athens, Greece this summer, here is my list for the essential sights, stops and landmarks.

Having visited Athens around 20 times in my life, this list was designed in a way to see the best parts of Athens with only one day and one night to spend there.

Download The Essential Travel Guide to Athens Greece and keep it with you for reference! Plus, check out my travel tips for a relaxing, safe and fun vacation!

You CAN Win Friends with Salad

May 6, 2016May 6, 20161 Comment

In recent years, it seems like the risk and frequency of various illnesses and diseases caused by poor diet has been rapidly increasing. As a result, celebrity chefs, doctors and personal trainers, among others, have been trying to communicate healthier lifestyle and eating habits to the masses.

Chef Jamie Oliver has been one of the most prominent personalities in the healthy eating movement for years. One of his newest shows, Jamie’s Super Food, explores cities and islands with the healthiest, longest living populations, and creates inspired healthy dishes.

In the first episode of Jamie’s Super Food, he ventured to the wild Aegean island of Ikaria, Greece. There, he “uncovered” what many of us know, yet we choose to ignore: to live long, full lives, we need to eat clean, vegetable-based diets, with smaller portions of meat, and exercise every day! For most Canadians and Americans, our portion sizes and waist-lines continue to expand at alarming rated, and we have not stopped to do anything about it.

As Jamie explained about the Ikarian diet, they eat tonnes of fresh greens and vegetables every day – dressed with healthy Greek olive oil – along with fresh cheese from healthy goats, and consume smaller portions of meat. It is the essence of the Mediterranean diet and something we should all aim to do more often.

To get you started with your Mediterranean diet, I am making a quick and easy Fennel Slaw. This is a great addition to your Meze (Greek appetizer and dip) spread, or served as a sweet and sour burger topping in place of fatty, sugar-loaded coleslaw. This Easy Fennel Slaw is a great dish to make in advance since it just continues to meld together the longer it sits.

Whenever I am creating recipes with CleanWorkout.com, we come up with fast, simple and healthy dishes that can be prepared early in the week and that keep well in the refrigerator. Most salad greens are too delicate to last for more than one day, but the fennel and carrot in this slaw are robust and will not break down.

TIP: Serve your Fennel Slaw on top of quinoa and wilted spinach, and with crumbled feta cheese for a balanced, light lunch.

Bon Appetit!

CleanWorkout: Easy Homemade Multigrain Bread

April 3, 2016April 3, 20161 Comment

Thank you, CleanWorkout, for letting me showcase this recipe!

This recipe was so good that I had to share it on my blog, as well!.As part of my role creating digital content for CleanWorkout.com, I have been working on healthy recipes and adaptations for their website and for their clients. This recipe for Homemade Multigrain Bread is delicious, easy, and healthy! Plus, it is vegan!

The recipe is slightly time consuming, but it is the perfect project to take on during a lazy Sunday or rainy day.

The link to their full article is available here (I highly recommend checking it out to learn some of the nutritional benefits of millet and the other superfoods used in the recipe), but I am copying the recipe below.

Enjoy!

Clean Recipes: Homemade Multigrain Bread

Bread Ingredients (Yield: 1 Loaf)

3/4 cup Homemade Multigrain Flour Mixture*
1 1/3 cups Boiling Water
2 tbsp Liquid Coconut Oil* or Melted Unsalted Butter or Olive Oil
2 tbsp + 2 tsp Honey
2 1/4 tsp Active Dry Yeast
(Optional) 1/2 tsp Bread Improver / Vital Wheat Gluten (to improve the softness of the loaf)
(Optional) Extra Whole Grains
- 2 tbsp Whole Flax Seeds
- 1 tbsp Hulled Millet*
- 1 tbsp Chia Seeds*
- 1 tbsp Whole Oats
Roughly 2 1/4 cups Wholegrain Flour (may need more or less depending on kitchen humidity)
1/2 tsp Fine Sea Salt
1 tbsp Oats, For Topping

Start by making your Homemade Multigrain Flour Mixture. In a food processor, combine equal parts of whatever grains you would like to add to your bread. Try the following mix, but feel free to add additional grains, or use what you have available:
- Flax Seeds
- Millet
- Quinoa
- Buckwheat*
- Barley
- Oats
- Brown Rice (or Rice Flour)
- Corn (use Corn Flour or Polenta instead)
- Wheat (use Semolina)
  - Clean Recipe Tip: Make extra Multigrain Flour and store it in your freezer or refrigerator. Mix it with all purpose or wholegrain flour in your regular baking recipes.
In a large glass bowl, mix your Homemade Multigrain Flour with boiling water. Stir to combine and let stand 20 minutes until it is just warm.

2. Combine the Multigrain Mix with Boiling Water and let stand.

3. You can see the yeast working as your mixture bubbles.
Mix in the liquid fat (coconut oil, melted butter, or olive oil), then the honey. Stir to combine completely, then add yeast and bread improver (if using). Mix with a spatula and let stand another 10 to 15 minutes for the yeast to activate.
Add one cup of flour and knead – you can knead your bread in a stand mixer or by hand. Next, add in your Extra Whole Grains, if you are using any. Continue kneading, adding half a cup of flour at a time. Knead the dough for 10 to 15 minutes, until it is no longer sticking to your fingers.
Cover with a damp cloth and let stand 1 hour in a warm place.

Start your dough by mixing 1 cup of Wholegrain Flour.

If you like, mix in your whole Flax Seeds, Whole Hulled Millet, and whole Chia Seeds.

Continue to knead the dough.

As you knead the dough, it will absorb the flour and get sticky.

Add a little more flour and keep kneading until it is barely sticky.

Form your dough into a ball, cover it with a damp towel, and let rise for 1 to 2 hours.
Sprinkle your risen dough with sea salt and knead for 5 minutes. Cover again and let stand for another hour.
Grease your loaf pan with butter, coconut oil or oil. Roll dough into a loaf shape and place into greased pan. If you like, lightly press oats onto the top. Let rise 1 hour before baking.

Place your formed dough into a greased loaf pan.

Let the dough rise 1 hour before baking.
Bake your bread in a pre-heated 375 F oven for 28 – 32 minutes. Your bread will be golden brown and slightly hollow sounding when tapped.
Remove loaf from pan and cool on a rack.

Bake in a pre-heated 375F oven until golden brown (roughly 28 – 32 minutes).

Cool your bread on a wire rack. Beware falling oats! They do not all stick to the bread.
There is nothing better than warm, fresh bread and butter… especially when the bread is packed with superfood grains like millet, quinoa, buckwheat, flax and chia seeds. This bread is loaded with fibre, protein and healthy carbohydrates.

Enjoy your bread warm from the oven (the best way!) with a little butter, or enjoy it throughout the week. Bread keeps well in the freezer, so you can also freeze a loaf to have another time. Homemade bread is also a great gift for friends and family (no need to tell them how healthy it is before they taste it!)