One Simple Sauce Two Fabulous Ways



I just got back into working out after the pregnancy and today was practically my first run in a year! I am so incredibly proud of myself for having done 10 km, so I have been on a bit of runner’s high all day, except the hour and half I crashed on the couch for a schnooze. To fuel my new cardio crazy body I needed some serious carbs and what better than a bowl of pasta, when in Rome do as the Romans, literally (however on a slightly smaller scale and 3 hours more north). Continue reading


Israeli Inspired Lettuce Boats

3 boats

Lettuce Boats: creamy hummus topped off with warm apricot and baharat spice infused tempeh layered with marinated beets and crunchy pieces of apple and little exploding beads of pomegranate, all finished off with a maple tahini yogurt sauce. 
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Lunch Idea: Avocado + Peach + Mint Toast with Balsamic Vinegar Drizzle


It’s Wednesday again (my half-day at work), which means I am back with another quick lunch idea. As the temperatures rise to sweltering degrees here in Italy and as the date for my dissertation presentation creeps closer, I am looking for quicker and quicker light lunch ideas. Right now my life is like a 100 meter dash race, I rush home, hurry to get lunch ready and scarf it down in front of the computer as I try to get in the ‘study’ mindset, which really means checking out my favorite sites and allowing myself another 5 minutes, oh wait I just wanna finish reading this, oohhh now that’s interesting, I have to look at that and then I’ll start. . . and then half an hour after I was meant to start I reluctantly open up power point and start practicing my schpiel. This will be going on for another couple of weeks, and then freedom! Then it’s  .  . . pool season, trips to the beach, bike rides in the sun and just plain ol’ having fun in the summer sun with my son!

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Greek Mezes with Raw Veggies


As promised, and without further ado, I have a couple of Greek recipes for you. In Greece they have this wonderful tradition of mezes, which are little servings of various dips, sauces, veggies, etc. They’re like what tapas are to the Spanish; a way to socialize, hang out with friends, have a few beers and snack a bit, but a bit different, they are Greek you know. Mezes are traditionally 20 dishes, mostly vegetable based, but they do have a bit of meat and seafood in there too.

Out of pure respect for the Greeks I just brought you 2 of the 20, I don’t want to make them look bad ;). The first recipe, which is a fava bean puree, was something I had one night in Greece and I loved it’s simplicity, it was really like a blank canvas, lending itself to be ‘painted’ on to suit your taste buds best. It was a fantastic electric yellow with pops of color from the chopped pepper garnish, which I have shamelessly copied. However we do not have yellow fava beans here in Italy, so I had to use the green ones and once cooked and pureed they turn brown, honestly not making it so pretty as the one I had in Greece, but definitely just as good, if not better (because it has some kick to it)!

Next up is the tzatziki, a Greek staple at any noshing time, of course not vegan though. Before I take any credit for this recipe, as I only added in the lemon and salt, I have to say that this is my husband’s recipe (kudos for Lucio). It’s wonderful creamy consistency and refreshing dill and cucumber makes this great for dipping raw veggies and staying cool as the temperatures start to rise.

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