Tag Archives: lunch

Traditional Greek Salad

Greek Salad

With our little girl well on her way, my husband and I aren’t able to take our yearly trip to Greece to visit his family. As the humid days pass I find myself yearning for all things Greek, the people, the language, the water, the FOOD…

Fortunately, I’m lucky to live in Astoria, Queens where you can get authentic Greek food on almost every avenue and I’ve been taking advantage of it big time, practicing my Greek with the cooks and ordering all my favorites, gigantes (large white beans), Bamies (okra in tomato sauce) and Yemista (stuffed tomatoes and peppers).

But I’ve been making my absolute favorite, the Greek salad at home because it’s more cost effective and because its┬ásomething that calms me to make. Traditionally, Greek salads don’t have lettuce, they consist of four main ingredients, tomatoes, cucumbers, kalamata olives and feta cheese. The fresher these ingredients are the better the salad will taste. This dish is refreshing to say the least and is the perfect addition to any summer dinner or lunch.

I hope you enjoy it as much as I have been. ­čÖé

Traditional Greek Salad

Serves 4
  • 2 large tomatoes cut into large cubes
  • 1 large cucumber sliced
  • 1/2 large white onion, sliced
  • 1/4 pound feta
  • 1/4 cup kalamata olives, pitted
  • Olive oil
  • Red wine vinegar
  • Dried Oregano
  • Salt & Pepper

Add all the ingredients together in a medium size bowl and enjoy!


Spice Of Life Bowl


Life can really get away from us sometimes.

We get caught up in our routines and the safety they hold for us and we forget sometimes to try new things or take a few risks. This week, my husband and I are packing to move into a new apartment so we can have an extra bedroom for our soon to be little girl.

The apartment that we are moving out of was our first apartment we lived in together alone. We have been here for 5 years. We have transitioned from a relationship, to engaged, to married all within these walls.

We have honestly grown into adults here too and have learned how to be the best parts of ourselves for each other. We have argued, loved, screamed, cuddled, cried and danced here. We have built the family we are about to become within this small NYC space right here and it’s has made us better people.

This part of our lives has served it’s purpose, this apartment has held us and supported us and now it’s time to move forward to a new chapter and let this new part of our lives build.

It’s funny how much a space can hold a part of your heart but no matter how much I want to stay in my comfort zone, I know it is time to once again move forward.

So here we go. Boxes packed, tears wiped, goodbyes said. To the next step and to believing enough to take it on whole heartedly.


For my last recipe post here I wanted a lot of spice because spice is risk taking, so be warned this is hot! ­čÖé

Spice Of Life Bowl

Serves 1
  • 1 cup of brown rice, cooked
  • 1 plum tomato, chopped
  • 1 jalape├▒o, chopped (Keep seed in for more heat, remove for less)
  • 1/2 avocado, chopped
  • 1 lime
  • 1 tablespoon olive oil

Mix brown rice, tomato, jalape├▒o and avocado together in a small bowl. Top with the juice of one lime and olive oil. To spicy? Add some hummus to cool down the heat. xo


Refreshing & Crispy Lemon Potato Salad


The summer months are some of my favorite months to cook because of all of the amazing produce that begin to fill our stores and local farmers markets.┬áThe hot weather has a way of making our bodies crave fresh and light foods like fruits and vegetables that don’t weigh us down. Because of this, cooking tends to require less ingredients and simpler cooking procedures, which gives you more time to soak up the sun.

This dish in particular is very simple to prepare and you can make it for lunch or even for your next outing with your friends. If serving this at an outing, make sure to not put the lemon on it until you are ready to serve so that your dish does not get soggy.

Refreshing & Crispy Lemon Potato Salad

Serving size 1
  • 4 red skin potatoes, cut into even size cubes
  • 1/4 cub broccoli, cut into even size pieces
  • 1/2 avocado, cut into even size cubes
  • 1 lemon
  • 1 tablespoon grape seed oil (or coconut or sesame)
  • salt and pepper

Preheat oven to 425 and line a baking sheet with aluminum foil.

In a bowl, toss potatoes with oil, salt and pepper and then spread out onto baking sheet and transfer to oven for 15 minutes.

After 15 minutes, take potatoes out and toss them. Move potatoes to one side of baking sheet and place broccoli on other side. Put back in oven for 7 more minutes or until broccoli is bright green and potatoes are crisp.

Lastly, toss potatoes, broccoli and avocado in a dish and top with the juice of one lemon. Serve and enjoy!

5 Minute Spicy Sweet Potato Hash


Oh how I love summer. All the fresh and light ingredients that give you all the energy you need to tackle a hot day. I’ve been meaning to make a sweet potato hash for a while now and today I had a sweet potato and some random ingredients in the fridge so I created this spicy colorful variation that only takes 5 minutes to make.

If you don’t like spice you can always just omit the cayenne pepper. Don’t worry, it will still taste amazing. So get creating, what are you waiting for?!!

5 Minute Spicy Sweet Potato Hash

serves 1
  • 1 sweet potato, cut into even cubes
  • 1 tsp cayenne pepper, ground
  • salt & pepper
  • 8 red onion slices, leave rounded
  • 1/4 cup zucchini, cut into cubes
  • The corn off of one cob
  • 1/2 an avocado, cut into cubs
  • olive oil and cooking oil (sesame, grape seed, or coconut)

Place a medium size skillet on medium high heat. Add cooking oil (I used grape seed oil), sweet potatoes, cayenne, salt and pepper. Cook for 2 minutes, toss and cook for an additional 2 minutes. Once the 4 minutes is up and the sweet potatoes are slightly brown, add the onion, zucchini and corn. Toss and cook for 1 more minute. Transfer to a bowl, top with avocado and some olive oil. Enjoy!

Hummus Quinoa Wrap

Hummus Quinoa Wrap

Veggie wraps are some of the quickest and healthiest meals out there. You can throw all your favorite vegetables and sauces in one wrap and take it on the go or enjoy it in the comfort of your home. This Hummus Quinoa Wrap is one of my staples. I hope you enjoy it just as much as I do.

Hummus Quinoa Wrap

  • 1/4 cup quinoa, cooked
  • 1 tablespoon hummus
  • 1/2 avocado, sliced
  • 2 slices of tomato
  • handful of spinach
  • juice of half a lemon
  • 1 wrap

Mix quinoa and hummus together then load one side of wrap starting with quinoa hummus mixture and ending with squeezing lemon on top of spinach. Wrap up and enjoy.

Savory Spinach Pancakes Stuffed with Quinoa & Feta

Savory Spinach Pancake

This super moist and fluffy spinach pancake is great for any time of day. Feel free to experiment with other fillings!

Savory Spinach Pancakes Stuffed with Quinoa & Feta

  • 1 egg
  • 1/2 cup cottage cheese
  • 1/2 cup oats
  • 1/4 cup almond milk
  • 1/2 cup spinach
  • 1 tsp. garlic powder
  • 1/4 cup red quinoa, cooked
  • feta
  • coconut oil

In a blender combine in order, egg, cottage cheese, oats, almond milk and spinach. Blend until smooth, mixture will be thinner then normal pancake batter. Heat a large skillet to medium heat, grease skillet with coconut oil.

Pour pancakes mixture into skillet cooking for about 3 minutes or until bottom is slightly golden brown. Carefully flip pancake and cook for an additional 3 minutes on other side. Once pancake is cooked through, transfer it to a plate, coat one half with quinoa and feta and flip the other side on top to create more of a quesadilla. Feel free to top with a drizzle of olive oil. ­čÖé

Savory Quinoa Flakes (Vegan & Gluten Free)

Savory Quinoa Flakes

A few years back I came across quinoa flakes and absolutely fell in love with them. They taste like a creamier version of oatmeal, more of a cream of wheat texture and they are great for a quick breakfast or lunch.

Originally I use to only eat quinoa flakes for breakfast, topping them with almond butter and apples. But this time I wanted to try a savory approach and it really turned out great. ┬áFeel free to experiment with various vegetables and herbs, these flakes really do go with anything. ­čÖé

Savory Quinoa Flakes

  • 1/4 cup quinoa flakes
  • 1 cup vegetable broth (low sodium)
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped zucchini
  • 1/8 cup chopped parsley
  • drizzle of olive oil (optional)
  • salt & pepper (optional)

Combine quinoa flakes and broth in a microwave safe bowl twice the volume of the combination and microwave for 2 1/2 minutes. Top with tomatoes, zucchini, parsley, drizzle of olive oil, salt and pepper.