I recently had the pleasure of teaming up with CleanWorkout.com to create more Delicious, Healthy, Nutritious and Versatile Meals… Japanese Balance Bowls.
I was inspired by my travels through Tokyo last year. Major department stores like Shinjuku’s Isetan and Shibuya’s Tokyo Hands had large underground grocery stores and patisseries. Filled to the brim with fresh fish, meats and produce, simple preparations are best to let the beautiful ingredients shine.
These Balance Bowls are so simple to prepare and can be customized to suit your tastes. Plus, you can make them ahead of time and store them in the refrigerate them for a quick, balanced lunch or dinner.
I love finding natural beauty treatments and remedies that work just as well (if not better!) than store bought cosmetics. Earlier this year I experimented with the effects of Raw Honey Face Masks and was blown away by the results! It made me think about other simple, natural products and I remembered my experience with GreekYogurt.
I learned about the skin healing and beauty benefits of yogurt years ago in Greece. Back then, a local brand called Korres was being sold in pharmacies and specializing in natural and holistic remedies, creams and cosmetics.
The first Korres product I tried was their Yogurt Face Cream. It was supposed to soothe the skin, help minimize breakouts, and have anti-aging effects. Lucky for me, the cream delivered on everything it promised.
(More than a decade later, Korres is now available all over the world and they are still using unique ingredients and plants in their lines. Check them out on Amazon.)
Korres was definitely on to something, but you do not need to visit a cosmetics counter to benefit from the effects of yogurt – instead, shop your refrigerator for some plain Greek yogurt.
Yogurt is full of proteins and enzymes that help soothe, heal and treat your skin.
Gently apply a thin layer of plain Greek yogurt to clean skin for 10 to 30 minutes 2 to 3 times per week. On its own, it will moisturize, exfoliate, minimize acne, soothe sunburns and brighten your skin. For more intense all natural masks, try the following:
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.
The Countdown to Easter is over! The lamb has arrived and even though there is still one more day of fasting, the cooking and excitement have started.
The best way – and only – way to start an Easter meal is with a light lamb soup. Magiritsa is full of romaine lettuce and lemon. On Easter, we have it as an appetizer, but when it is made throughout the year it makes a great light meal.
Tip: Talk to your local butcher and ask them for bones the next time you are making a soup (be it chicken, lamb, pork or beef). In my experience, when they are made available on the shelf, they sell out quickly!
Wishing you all a Happy Easter. Christos Anesti, Alithos Anesti!
For Part Four of my Countdown to Easter series, I am making delicious, versatile and healthy vegan Stuffed Peppers, or “Gemista.”
Ingredients:
6 Bell Peppers (or Whole Tomatoes)
1 Leek, Thinly Sliced
2 Green Onions, Thinly Sliced
1 Shallot, Thinly Sliced
4 Small Garlic Cloves, Chopped
1 Celery Stalk, Sliced Thinly
1 Carrot, Sliced Thinly
1 cup Arborio Rice
Water
4 or 5 Potatoes, Chopped into 3/4 inch cubes
3/4 cup Tomato Puree + 1/4 cup Water or Stock (for Rice Mixture)
3 tbsp Tomato Paste
1 Large Handful Chopped Mint
2 Large Handfulls Chopped Parsley
1 cup Tomato Juice (or 1/2 cup Tomato Puree + 1/2 cup Water or Stock) for topping peppers and potatoes
1. Sautee the leek, green onions, shallot and garlic in olive oil over medium heat until soft and translucent.
2. Toast your rice in the leek mixture for a few minutes to absorb the flavour.
3. Add your vegetables and 1 cup of water or stock to the leek and rice mixture (try carrot, celery, tomato, eggplant, zucchini or squash). Simmer the rice for 8 minutes.
4. While your rice is simmering, peel and chop your potatoes. Season them with olive oil, salt, pepper and dried oregano. Set aside.
5. Carefully slice the tops off your bell peppers (or tomatoes) and clean out the seeds and ribs. Keep the tops so you can cover the rice for cooking.
6. Place your potatoes into the pan between the peppers.
7. Season the inside of each pepper with olive oil, salt, pepper and oregano.
8. Before filling your peppers, add 3/4 cup of tomato puree, 1/4 cup water and 3 tbsp tomato paste to your rice. Fold in fresh parsley and mint, and taste for seasoning.
9. Fill your peppers with rice and top each one with roughly 3 tbsp of tomato juice. Cover the peppers with their tops and drizzle the remaining tomato juice over the pepper tops and potatoes.
10. Bake at 350 F for 75 Minutes, or until the rice is fully cooked.
11. Enjoy immediately or as leftovers… Gemista are even better the next day.
I love using natural products in lieu of store bought beauty products, and I love honey! Honey is known for its health benefits but is often underrated for its cosmetic uses.
Honey has anti-inflammatory, anti-bacterial and healing properties that give you healthy skin and hair. It is also rich in enzymes that calm your skin, and draws moisture into the skin. I recommend using raw honey for beauty treatments since it has not been heat-treated and contains the most enzymes.
Tip: If you do not have time for a full mask, use a dab of raw honey as a spot treatment to heal blemishes.
The next time you are treating yourself to a spa day, try one of these all natural masks. Which one is your favourite?
If you are looking for extra energy, try this quick and easy Maca Boost. No need to worry about the typical “caffeine crash,” plus it will jolt your mind to be more alert and focused.
Not only does Maca balance your hormones to make your feel better, it is full of antioxidants to improve the look of your skin and minimize aging.
Start everyday with this simple shot and be prepared to feel amazing.
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.
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:
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!)
Pasta has to be one of the ultimate comfort foods. I often get tired of tomato or meat sauce, so I am always thinking of new toppings for my spaghetti. One of my favourites is a light lemon dressing with lots of fresh herbs and Parmesan cheese.
Next time you are feeling a pasta craving, try this. It will surely become a staple in your “Quick, Easy and Delicious” recipe book, as well!
I love collaborating with the Personal Training Team at CleanWorkout.com. Here is a delicious, healthy and fast stir fry that is better than any takeout.
For years I have scoured cookbooks, the internet, folklore and everywhere in between in search of the perfect chocolate cake base. Something light, fluffy, moist and dangerously chocolatey.
One day, I was in my usual Mad Scientist mood and created the most incredible dark chocolate cake that I had ever tried.
Intensely dark, ultra moist and a soft crumb. This was the perfect chocolate cupcake.
Now, I am sharing my secret catering recipe with you.
