Happy Meatless Monday guys! Today’s recipe is MM: Watermelon Salsa – simple, fresh and amazingly good with tortilla chips!
If you, like me like the combination of sweet and salty ingredients, you’re gonna love this sweet and juicy Watermelon Salsa. I was looking for a way to mix up my usual snack(talking about the tortilla chips, which I simply love, especially in front of the TV 🙂 ). I honestly can have them with almost everything, seriously. 🙂 But because it’s Summer, it’s hot and I was trying to stay on the healthy side I came up with this. Why not substitute the Tomatoes in the Pico de Gallo and use watermelon instead? Yes, why not :-). This is what actually this Salsa is, Pico de Gallo with watermelon instead of tomatoes. I kept it quite simple though and didn’t use lots of spices as I reckoned it wouldn’t work well. But of course, I added cilantro (coriander), lime juice, salt and pepper. The result was delicious and a whole pack of tortilla chips was ‘destroyed’ :-).
This Salsa is super delicious on its own. If you’re craving for a light and fruity Summer salad, this is it. I would probably add some Feta cheese, it tastes amazing with the watermelon! Whatever you choose, I promise this is simply delicious and guilt-free. And it only takes a few minutes! Also, it’ll be perfect as a starter when you have some friends around, im sure they’ll appreciate it! 🙂
Here’s how to make this Watermelon Salsa
- 200g watermelon, deseeded ind thinly chopped
- 1 small cucumber, peeled and chopped
- 1/2 onion, chopped
- 1 hot pepper(I used jalapeño), chopped
- 1tbsp lime juice
- salt and pepper to taste
- fresh coriander, chopped
- Mix all the ingredients together.
- Season wit salt, pepper and lime juice.
- Serve with some tortilla chips.
I hope you guys enjoy this recipe. Stay tuned for more Summer recipes that are fresh, tasty, healthy and tasty. Like a fresh raspberry salad with Mozzarella Cheese, peaches and some basil dressing. 🙂 That was a hint for my next recipe. Can’t wait to share it with you! It’s become one of my favourite Summer salads ever.
Meanwhile, enjoy the Summer as it is coming to its end. xx
Happy Friday guys! Today’s recipe is Raw Vegan Stuffed Tomatoes- simple and healthy Summer recipe that only takes a few minutes!
It seems to me the Summer goes way too quickly. It is actually August already(someone pinch me)! I should probably start buying school uniforms, shoes and whatnot school stuff. My daughter is starting reception and to be honest I feel a bit nervous (may be even more) whether she’d like the school, will she adapt well, etc.. Also, I’ve got the feeling I’m going to forget something and I’m freaking out. I know you would probably think it’s a bit early to start getting school stuff but I’m an ‘organise freak’ and I love planning, organising and ticking off my to do lists. In addition to that, I’ve got lots of other things to plan and organise so don’t blame me. 🙂
OK…back to this lovely Stuffed Tomatoes now. For those of you who follow my blog know that I am definitely not a Vegan, I enjoy lots of different foods and recipes. But probably, a bit more than a year ago I started making some raw vegan recipes and totally enjoying them. I felt amazing, refreshed and healthier. So since then I am proud to say I eat lots of fresh fruit and veg most of the time, I am not a vegan, as i already mentioned but I’ve found this is working great for me. For example, I still have a few days a week that I indulge myself in whatever I fancy. 🙂 After all, I am a total foodie and I love food. By the way, I was surprised how many raw Vegan recipes are out there and how tasty they are. Just a little disclaimer and I am going back to the recipe, for real – this post is not me trying to convince you to go vegan, not at all. I’m just sharing my own experience!
Here’s what you need to make the Raw Vegan Stuffed Tomatoes
Raw Vegan Stuffed Tomatoes
- 1 large ripe tomato
- 1 cucumber, chopped
- 1 green pepper, chopped
- 1 small hot pepper, chopped
- 1/2 onion, chopped
- Fresh parsley, chopped
- Fresh basil, chopped
- 1tbsp olive oil
- 1tsp lemon juice
- Salt to taste
- Scoop out the insides of the tomato and chopped them up.
- In a bowl mix all the ingredients together and season with salt, olive oil and lemon juice.
- Mix well and stuff the tomato.
- Drizzle some extra olive oil on top and serve.
I hope you guys love this recipe as much as I do. Stay tuned for more delicious Summer recipes coming very soon. Meanwhile stay cool and hydrated. xx
Happy Sunday all! Recipe of the day is Leftover Rice Bites with Vegetables, Chicken & Cheese! What an amazing way to use up your leftover rice!
As the title suggests these cute bites were made of some leftover rice and chicken. I only added some cheese and egg to hold them together. I cooked them in a muffin tray for about 20 minutes and they were all gone in 10. It’s funny how my kids refused to eat the rice left in the fridge but then they really enjoyed these bites. Bottom line is you need to be creative to feed your kids. 🙂 Just joking! I don’t think I’m very creative. Anyway, this was a simple and delicious way to use up my leftover rice. You can make it from scratch too – all you need is some cooked rice with vegetables (I used carrots and peppers, thinly chopped), cheese and an egg.
By the way, what’s your favourite Summer food/what is the recipe you love making during the hot and sunny days? I love making lots of fresh salads, but I’m trying to add something new every time, otherwise I’ll get bored, no matter how tasty the veggies are. Like, for example, last night I had a Caprese salad, but I use homemade zucchini pesto, which is also raw vegan and it tasted simply delicious. Comment below if you’re a salad person like me or prefer something else! 🙂
Here’s how to make the Leftover Rice Bites
- 200g rice, cooke
- 1 samll carrot, chopped
- 1/2 pepper, chopped
- 100g mild Cheddar, grated
- 100g chicken, cooked and shredded
- 1 egg
- 50g butter
- salt and pepper to taste
- Preheat the oven to 200 °C.
- In a bowl, mix all the ingredients together and place in a greased muffin tray.
- Cook in the oven for about 20 minutes or until ready.
- Serve with some fresh tomato salsa or hot sauce, if wished.
These rice bites are very handy on the go. You can also store them in the fridge for a few days and use them as a snack. They make delicious starter too. Whatever way you choose to serve them, they won’t disappoint, I promise. 🙂
I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. Stay cool and enjoy your Summer. xx
Happy Tuesday all! The recipe of the day is Double Chickpea Burger Toast.
It s finally holiday time and I can’t wait for this rain to stop and head to the beach. It really sucks when you drive 4 hours to get there, have only a few days and it rains for 2 days. But I’m not complaining even though it doesn’t sound like it 🙂 We still have a good time with lots of food and drinks. 🙂 And I really can’t describe how beautiful is here – you wake up to the sound f the sea every morning and you can actually taste the saltiness of it.
Continue reading Double Chickpea Burger Toast
Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. 🙂
I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.
And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.
Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! 🙂
Here’s how to make the Beef & Pork Stuffed Zucchini
- 2-3 zucchini (courgettes)
- 300g beef and pork mince meat (mixed)
- 150g Cheddar cheese, grated
- 1 garlic clove, crushed
- 1/2 onion, chopped
- 2tbsp tomato passata
- 1tsp cumin
- 1tsp black pepper
- 1tbsp olive oil
- a bunch of fresh parsley, chopped
- Preheat the oven to 200°C.
- Cut the zucchini in halves and scoop out the inside part, then chopped it up.
- Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
- Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
- Serve with some extra parsley on top.
For more Zucchini recipes check here:
MM: Zucchini Frittata
Grilled Zucchini Strawberry Salad
Hasselback Zucchini with Crispy Bacon
Meatless Monday: Oven Baked Zucchini Chips
Meatless Monday: Zucchini & Feta Cheese Bake
MM: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese
Zucchini, Carrots & Feta Cheese Bake
MeatlessMonday: Stuffed Zucchini Rolls
MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes
Zucchini & Maple Syrup Muffins
MM: Raw Vegan Zucchini Cashew Dip
I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! 🙂 Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! 🙂 xx
Happy Wednesday guys! Today’s recipe is Spinach & Quinoa Bites – vegetarian, healthy and simply delicious!
I finally managed to find the time for this post. It’s been a crazy morning (worst traffic ever, baby’s worst tantrum at the bank) but it all looks better now. Well, apart from the weather actually, but at least it’s not that cold. And let’s be positive and look on the bright side. 🙂 It’ll be hot and sunny very soon or at least that’s what I’d like to believe.
Let’s get to the recipe now…I made these bites last week and at first was a bit concerned whether my kids will eat them but it turned out they loved them. I don’t know if it’s because of the quinoa (they love it) or something else but the green colour was not questioned at all. And believe me, there was lots of spinach. 🙂 Also, I used some Parmesan cheese and no flour at all, which makes these green bites a great gluten free alternative.
Here’s how to make the Spinach & Quinoa Bites
- 200g quinoa, cooked
- 100g spinach, cooked and pureed
- 150g Parmesan cheese, grated
- 1 egg
- 2tbsp olive oil
- lime for serving
- Preheat the oven to 200°C.
- In a bowl, mix all the ingredients together. Start making small bites/meatballs/patties.
- arrange them on a greased baking tray and bake in the oven for about 20 minutes or until ready.
- Serve with some lime wedge.
Did I mention these are oven-baked? No frying, simply cook them in the oven, so much easier and healthier. I served them with a lime wedge. I don’t know why (probably the matching colours) but I thought it might be tasty. And it worked really well. I added a splash of hot sauce on mine, how could I not. 🙂
The Spinach & Quinoa Bites can be stored in the fridge for a few days so why not make a bigger batch and add them to your salads, sandwiches or just use them as a healthy and filling snack. They are super simple to make, use only a few ingredient but very tasty and satisfying.
I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming soon. xx
Happy Thursday all! Today’s recipe is Fresh Mozzarella & Prosciutto Salad – fresh, tasty and absolutely lovely, this salad screams summer!
Perfect for the hot summer nights/days, the Fresh Mozzarella & Prosciutto Salad is one of my favs now! 🙂
The recipe I got inspiration from actually uses Burrata cheese but fresh Mozzarella is quite similar so works perfect. I couldn’t really find Burrata around me, I’m sure it’s available though. And as far as I know, Burrata is actually Mozzarella but with a creamy centre. Or I might be wrong. 🙂
So a few months ago I had this beautiful salad with Burrata cheese, fresh pesto and some other goodies and since then I’ve been recreating it at home. And we all love it, well I mean my husband and me. 🙂
How could I’ve missed adding prosciutto to my salads before? Makes such a difference. I know, it also adds calories, but it’s totally worth it. To make this absolute beauty I used rocket, prosciutto, fresh mozzarella and homemade pesto. I also finished the salad with a splash of one of my favorite hot sauces (Cholula). The acidity in the sauce was just what this salad needed. And no, it wasn’t spicy, I only added a few drops which were mixed with the pesto. 🙂
Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.
Here’s how to make the Fresh Mozzarella & Prosciutto Salad
Fresh Mozzarella & Prosciutto Salad
- 2 balls of fresh Mozzarella cheese
- 100g rocket
- 70g prosciutto
- a splash of hot sauce
- For the pesto:
- a handful of fresh basil (about 70g)
- 50g Parmesan, grated
- 2tbsp pine nuts
- 2tbsp olive oil
- 1tbsp lemon juice
- salt to taste
- To make the pesto - simply blitz all the ingredients together.
- To make the salad, divide the rocket in two plates and place the Mozzarella balls on top.
- Add the prosciutto.
- Pour over the pesto and finish with a few drops of the hot sauce. If wished, add some extra olive oil.
Although this looks all green and light, believe me, it’s quite filling. The last time I made this salad for dinner, more as a starter, but it really filled us up so we didn’t really have a main.
Hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. Meanwhile, enjoy the weather and stay cool. xx
Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. 🙂
I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below 🙂 ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. 🙂 But hey, this was Mex – inspired, it should be hot. 🙂
On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. 🙂
The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. 🙂
Here’s what you need to make these Kale & Butternut Squash Quesadillas
Kale & Butternut Squash Quesadillas
- 300g butternut squash, roasted & cut in pieces
- 100g chickpeas, roasted
- a handful of kale
- 100g mild Cheddar, grated
- 100g Mozzarella, grated
- 4-5 flour tortillas
- Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
- Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
- Repeat with the rest of the tortillas.
- Serve with some fresh guacamole, sour cream and/or hot sauce.
Here are some more Mexican – inspired recipes:
Meatless Monday: Black Bean, Roasted Peppers & Feta Cheese Quesadillas
Wild Boar Burritos
Meatless Monday: Black Eyed Bean Vegetarian Burrito
Turkey & Spinach Enchiladas
Easy Steak Fajitas
Turkey Meatball Fajita
Loaded Shrimp Salad
I hope you guys like this recipe. Stay tuned for more quick, easy and delicious recipes coming soon. xx
Happy Tuesday guys! Recipe of the day is Leftover Lentil Wraps – simple and healthy wraps with peas, corn, tuna and red onion, there’s no way not to love these delicious and simple wraps!
Apart from the lentils, there’s some peas, corn and tuna. Also, I’ve added some smoky harissa on mine but left the kids’ ones. And as the title says these wraps are actually made from leftovers, lentil soup leftovers in particular. What a great way to use up this soup! 🙂 To be honest, I haven’t tried wraps with lentils so far but they’re simply delicious. Kids really enjoyed them too, well more in a bowl, than in a wrap but that has to do with their age and ability to actually eat a wrap. 🙂
When I say I used up a lentil soup I mean I drained carefully the lentils and other veggies that were in the soup. It’s really important to drain them well, otherwise the wraps will get soggy and not so yummy. 🙂 I usually add some carrots and celery to the lentil soup so that was a bonus.
The whole mixture is quite tasty and can easily go for a healthy tuna salad as well. For that purpose, I added some chopped red onion. Tuna and red onion taste amazing, don’t you think? :-)The mixture is perfect to store it in the fridge for a few days. No matter how you decide to have it – lentil wrap or just a bowl, it is super tasty and nutritious and not to mention how simple to make. 🙂 So next time when you make a lentil soup, save some and try these beauties. 🙂
Here’s how to make the Leftover Lentil Wraps
- 200g brown lentils, cooked (I used up my lentil soup leftovers)
- 100g peas, tinned
- 100g sweetcorn, tinned
- 150g tuna, tinned
- 1/2 red onion, chopped
- 2-3 flour tortilla wraps
- smoky harissa for serving, if wished
- In a bowl, combine all the ingredients and mix well. If necessary add more seasoning.
- Arrange on the flour tortillas and wrap them up.
I hope you enjoy this recipe. Some more quick, easy and tasty recipes are coming very soon. xx
Happy Wednesday guys! Recipe of the day is Harissa Roasted Chickpeas with Grilled Veggies – a simple but so delicious bowl with lots of flavour and love! 🙂
This time of the year I feel so excited about vegetables! I just love preparing veggie bowls with lots of different vegetables in them and some other goodies, of course. What I’m trying to say is that Summer, for me, equals lots of salads and veggie bowls. 🙂
This one particular was one of these ‘clean my fridge meals’. I used some leftovers I had and vegetables that were about to go off. It turned out quite yummy. Apart from the chickpeas, I added some grilled eggplant, grilled peppers, feta cheese, some wholemeal pita bread and a generous serving of my homemade sun-dried tomato pesto. The pesto is super simple to make – just blitz together sun-dried tomatoes, pine nuts, basil, olive oil and Parmesan, if you’d like (I didn’t use any Parmesan this time). Season with salt and lemon juice and enjoy! Yum! It was quite a lot, to be honest, but I saved some for the next day. 🙂
Also, you can easily make some wraps using the ingredients from the bowl, apart from the pita bread of course. Thy will make a healthy and delicious lunch. 🙂
This recipe is perfect for using up your leftover veggies from your bbq. Just add some feta cheese, chickpeas and this yummy pesto and you’ve got yourself a lovely lunch. 🙂
The chickpeas are cooked with a few spoons of harissa paste. They were absolutely delicious but I was a bit disappointed. I expected them to be quite hot but they turned out just a tiny bit spicy. Next time I should probably use the whole jar. 🙂
Here’s how to make the Harissa Roasted Chickpeas with Grilled Veggies bowl
Harissa Roasted Chickpeas with Grilled Veggies
- 200g chickpeas, roasted
- 2tbsp harissa paste
- 1 eggplant, sliced and grilled
- 2 peppers, grilled
- 1 wholemeal pita bread, cut into pieces
- 100g feta cheese, crumbled
- For the sun-dried tomato pesto"
- 7-8 sun-dried tomatoes
- 7-8 basil leaves
- 50g pine nuts
- 1tsp lemon juice
- 1tbsp olive oil
- You can easily use tinned chickpeas and then gently cook them with the harissa paste for a few minutes. Or roast your chickpeas with some harissa paste. Make sure to stir them occasionally though.
- To make the pesto - simply blitz the ingredients together.
- To arrange the bowl - add the chickpeas, sliced eggplant and peppers, pita chips, some crumbled feta cheese and a spoon of the sun-dried tomato pesto.
I hope you guys like this recipe. Stay tuned for more Summer inspired ones very soon. xx