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Tasty food blog featuring easy Greek and Mediterranean-inspired recipes.

All recipes from "Healthy"


Veggie Bulgur Pie with Filo

Veggie Bulgur Pie with Filo

Pies are a cherished family tradition in our home - everyone has a soft spot for them! They make a great snack or packed lunch for my daughters. A while ago, I was making a pie with greens and somehow the stuffing ended up being quite runny. To prevent my phyllo pastry from becoming too soggy, I started looking for ingredients that could soak up the extra juices without affecting the recipe’s taste. I found that using semolina or bulgur was a suggested solution, so I decided to give it a try with the latter. Not only did my pie come out great, but the bulgur also gave me an idea for an entirely new vegetarian pie recipe! Bulgur is a whole grain that is made of several different types of wheat. It is often used in dishes like this veggie bulgur pie, where it is combined with vegetables and a sauce to create a hearty and satisfying meal. Bulgur is also high in fiber and protein, making it a healthy choice for anyone looking for a nutritious meal. It turns out that there are many bulgur pie recipes available, but the majority of them contain ground beef. I am vegetarian, so I decided to create a meatless version that is more appealing to my Mediterranean taste buds. This veggie bulgur pie with filo is a great way to turn ordinary vegetables into something special. It’s also quick and easy to make—all you need is some finely chopped fresh vegetables, bulgur, and a few pantry staples like Greek olive oil and herbs. The filling for this pie is then layered between layers of phyllo dough, and baked until golden brown. The bulgur pie crust exceeded my expectations! It was not only crispy and flaky like a classic pie crust, but the added texture from the bulgur gave it wonderful depth. The filling was also delicious carrying the bulgur’s nutty flavor. Paired with a crisp green salad or roasted vegetables, this veggie bulgur pie is a delicious and nutritious meal that the whole family can enjoy. This recipe makes twelve generous servings, and leftovers can be stored in an airtight container for up to three days. So it’s perfect for busy weeknights or when you have unexpected guests over! Give this veggie bulgur pie a try and your taste buds will thank you. It’s a delicious way to enjoy whole grains and vegetables in one tasty dish. Enjoy!

Pumpkin Soup with Sweet Potato

Pumpkin Soup with Sweet Potato

Fall is finally here, which means pumpkin everything. From scented candles to lattes, pumpkins are taking over. While some people may be sick of this gourd, I personally can’t get enough. One of my favorite ways to enjoy pumpkin is in soup form, and I want to share my go-to recipe with you all! The soup recipes I have often give my non-vegetarian family members the wrong idea. They see soup and instantly think we’re, somehow, dieting or that it won’t be enough to fill them up. Neither of those things is true! When they take that first dip of bread into this velvety pumpkin soup paired with sweet potato, you can see the change in their eyes. This soup is delicious on its own, but you could also dip some thick toasted slices of sourdough or Foccacia. I personally like to top it with a few croutons or roasted chickpeas, but that’s optional. My husband loves bacon, so he usually tops his with a generous amount of thinly sliced bacon. This pumpkin soup with sweet potato is a healthy and delicious recipe that everyone will love. The sweet potato and pumpkin work in tandem to create a delicious dish, while the ginger adds a pleasing touch of spice. Finally, add milk to the mixture prior to blending for a smooth and luscious pumpkin soup that will tantalize everyone’s taste buds. This five-star soup is simple to prepare, under 50 minutes from start to finish, and packed with good-for-you ingredients. Whether you’re aiming to ward off a cold or just relax on a cool autumn evening, this recipe will undoubtedly become one of your new favorites! If you’re still craving pumpkin and want a dessert to accompany your coffee, these cupcakes are an excellent choice.

Carrot and Coconut Truffles

Carrot and Coconut Truffles

If you’re looking for a sweet treat without guilt, these carrot coconut truffles are the perfect solution. Made with grated carrot and shredded coconut, they provide a burst of natural sweetness without using any refined sugars. Not only are they delicious, but carrots are also rich in essential nutrients like Vitamin A and biotin. The addition of coconut adds a hint of tropical flavor while providing healthy fats and fiber. And because they can be stored in the fridge, these truffles make for a convenient snack on the go. This recipe has been a staple in my mother’s cookbook for years. However, owing to the extra pounds we acquired throughout the summer vacations, I modified it slightly to cut down on calories and make it even more of a guilt-free snack. I also changed the technique. Although my mother used to sauté the shredded carrots, making the mixture softer, I prefer raw carrots because they have more flavor and add extra texture to the truffles. These truffles are a great way to satisfy your sweet tooth without sacrificing any other part of the meal. They also freeze well, so you’ll have them on hand for those particularly intense cravings that strike at unexpected times! These carrot coconut treats really do taste delicious - my family can’t get enough of them themselves. Give this recipe a try if you want something healthy but still very satisfying… you won’t be disappointed By the way, if you’re not a fan of carrots or coconut, my Energy Bites with Dates recipe is an excellent alternative with half the calories! Not to mention, they are just as easy to make, and they pack an extra protein punch perfect for a morning boost!

Authentic Greek Fava

Authentic Greek Fava

I grew up steering away from Fava. I’m not entirely sure why, but I believe it has to do with children judging something without even giving it a chance. They see the world from a different perspective than adults and this can sometimes cloud their judgement. Especially when it comes to food. There are times when my daughters’ behaviour is so similar it drives me up the wall, but I always manage to get them to try something new! Funnily enough, at some point in my grown-up life, I ended up in a very picturesque Greek taverna in Ikaria that had a very limited set of appetisers. One of them was this gorgeous Fava in a little dish drizzled with olive oil and garnished with a few capers. It took me a few minutes to change my mind about not liking something I’d never tasted. I took a tiny amount of Fava and spread it on some bread, and my eyes literally lit up the moment it made contact with my tastebuds! How had I gone so long without trying this? Many people don’t realise that Fava is different from Hummus. Although they might look a bit alike, their taste is entirely different. The key difference between Hummus and Fava is that Hummus contains chickpeas while Fava’s primary ingredient is yellow split peas. While both yellow split peas and chickpeas are legumes, the former has a more unique flavour profile. Fava comes from Santorini and is typically prepared with Santorini Fava beans, but a trip to Santorini isn’t cheap these days. This is most likely why yellow split peas became the standard component in Greek restaurants serving Fava. Fava is not only delicious, but it’s also quite healthy since it includes a substantial amount of cholesterol-reducing fibres that keep fat molecules from entering circulation. This dish is simple to prepare, it requires only a handful of ingredients, and most importantly, it’s incredibly delicious! This is one of the most popular appetisers for a good reason.

Greek Beetroot Salad (Patzarosalata)

Greek Beetroot Salad (Patzarosalata)

Greece is known for its tasty vegetables and beetroots are no exception. Despite the funny colour, your tongue might get, I love having them in any way possible! My daughters also enjoy eating these healthy roots with me which just makes it all worthwhile. A simple method of preparing beetroots is to boil them until soft, then peel and cut them into large chunks. Drizzle them with high-quality Greek olive oil and you’ve got a great side for almost any meal! This is a great way to enjoy the natural sweetness of beets without sacrificing any flavour. However, when we combine the words beetroot and salad in my family, we’re talking about something quite distinct. A lot more delicious and capable of going with anything on the plate! In Greek, it’s called “Patzarosalata”. It’s a pretty common appetiser that you’ll find in most Greek restaurants and while the Greeks consider this dish to be salad rather than dip or spread; I would happily have it with crackers or a thick slice of sourdough! This simple beetroot salad is made with finely grated beets mixed with olive oil, vinegar, mayonnaise and garlic. In my version, I substitute some of the mayonnaise with Greek yoghurt because I like its tanginess and to make it a little bit healthier. Sprinkle crumbled feta cheese and a handful of crushed walnuts on top of the dish to add more saltiness and flavour. The feta and walnuts, while not part of the original recipe, add an interesting twist to this vegetable combination. This Patzarosalata recipe is incredibly easy to make, and it’s guaranteed to impress everyone with its vibrant colours and beautiful presentation!

Vegan Rice Pudding

Vegan Rice Pudding

I have to come clean - this is a recipe I whizzed up for the family rather than for myself! Honestly, those stodgy, heavier desserts are not my favourite, but my daughters absolutely rave about rice pudding. They would always pester me to buy those premade tins of rice pudding at the supermarket. Since I know they’re not too healthy, I reluctantly decided to come up with my own recipe! This isn’t a baked rice pudding recipe, which has that controversial skin on top that so splits opinion (I am against it! But I know that’s some people’s favourite part)! But a nice, soft and creamy stove-top vegan rice pudding. That’s right - vegan! But I promise, you won’t even notice the absence of dairy… If your kids love rice pudding too, they won’t be let down by this alternative - don’t worry, it doesn’t taste ‘healthy’! Being a vegan option too, it’s a great one to have up your sleeve - and it also works with other plant milks, as long as they’re nice and rich. Why not experiment with a coconut milk rice pudding, or hazelnut milk, for example? I particularly enjoy that slightly nutty taste that a nut milk adds, and a non-dairy rice pudding still feels just as luxurious as a full-fat cow’s milk option.

Spinach Lasagna with Lime

Spinach Lasagna with Lime

This recipe was cooked for us by some dear friends from Rhodes, when they visited us right before COVID kicked off and changed our lives! As a chef and his partner, they fed us a selection of tasty treats during their stay - but this was our ultimate favourite, and one I just had to ask them for the recipe for. They are very generous, and shared the recipe with us in a heartbeat. My thanks to them, always! Lasagna (or Lasagne is correct, I think, in the UK and Europe) is heart-warming comfort food at the best of times. But this veggie-based spinach lasagna recipe, using the iron-packed and healthy spinach in place of mince, and the addition of that mouth-watering lime, makes this dish a whole different ball game! You still have that ultimate comfort dish - but with a twist. You know you’ve knocked it out of the park when the whole table goes quiet after that first mouthful, silently savouring the wonderful flavour explosion happening in their mouths! A healthy spinach lasagna is great to have in your repertoire as a veggie - but this lime-infused one is all the more special. We didn’t even have the fooodlove site back when they made this recipe for us - but it’s the best spinach lasagne recipe I’ve ever tried, and one I simply HAD to share with you guys onsite! I hope you adore it as much as we do.

Greek Semolina Halva

Greek Semolina Halva

Lent is traditionally a fasting period in Greece, where the Greek Orthodox church still has a lot of power over the country’s traditions. From Shrove Tuesday to Easter Sunday we traditionally wouldn’t eat dairy, as well as abstaining from meat and fish (but not shellfish). But that doesn’t mean no enjoyable meals! No, in fact a whole Greek cuisine has sprung up around the culture of fasting - Greek fasting food is called Ladera, or Lathera - food that is full of veggie and made with olive oil, containing no meat or dairy products. This is the healthy heart of the Mediterranean diet (although this recipe doesn’t necessarily uphold this principle!) This Greek semolina cake recipe is unusual, but very authentic and moreish - I definitely urge you to try it. So plenty of dairy-free cakes have sprung up over the centuries to ensure Lenten fasting is still a seasonal celebration. This semolina halva recipe is one of my favourite desserts, whenever I eat it, and it is dairy-free, egg-free and butter-free. Turns out a Greek halva dessert ticks all the boxes as a perfect recipe to have up your sleeve for any fasting or vegan visitors (and is completely glorious for anyone not sticking to any dietary exclusions, too)!

Carrot Cake with Yogurt Cream

Carrot Cake with Yogurt Cream

What’s a Greek carrot cake, I hear you ask? Well, for me, all things Greek use Greek yoghurt wherever possible! So yes, this is a carrot cake without cream cheese -I substitute in that tart, rich tang of Greek yoghurt instead, to make for a slightly healthy carrot cake, as well as a yummy one. That tart, sweet tang is literally ‘the icing on the cake’ when it comes to carrot cake - that vegetable, spiced moist batter is just complemented so perfectly by a tangy sweet frosting. Carrot cake might just be my favourite cake - and that’s saying something! Being wholemeal flour, as well as containing carrots, raisins, and walnuts as well as eggs and plenty of spices, I can convince myself that this indulgent treat is at least doing me a little bit more good than a decadent fudge cake, for example. Yoghurt icing for carrot cake isn’t completely pioneering - it really does mimic that slightly sour-sweet tang that cream cheese frosting delivers, but with the added goodness of Greek yoghurt. A creamy Greek yoghurt frosting is just as easy to make as a cream cheese one, and we are always more likely to have Greek yoghurt in the fridge - so it just makes this cake a real easy store cupboard bake for our household.

Whole Grain Blueberry Muffins

Whole Grain Blueberry Muffins

These healthy blueberry muffins are a must for my daughters’ packed lunch boxes, or for those rumbling tummies at around 4 pm when dinner still feels far off. The wholegrain flour and oats make them more sustaining and low GI compared to white flour-based cakes, so your blood glucose levels don’t crash and burn like after a quick sugary snack. You can even substitute the quick oats for steel-rolled oats for even better slow energy release, but the texture is a little chewier - try half and half to begin with to make sure you like the substitution! These wholewheat berry muffins also work as healthy muffins for breakfast. We’re constantly running out of time in the mornings, and so I do like to have something on hand to push into a Tupperware for myself for later, or to give my daughters as they rush out of the door. This way I can make sure they’ll be eating something with slow energy release, protein, and even some fruit in it. Sure, these are cakes - there’s no avoiding that - but I feel much happier giving them these than the processed, sugar-filled breakfast ‘cereal bars’ that are another popular option. They’re also great to sub-in for a refined sugar sweet treat, as the aforementioned wholegrain content (the oats and the wholewheat flour) work together to make sure this sweet treat is sustaining as well as satisfying for that sugar craving. Give them a go - they might become your new favourite!

Mozzarella and Chorizo Peppers

Mozzarella and Chorizo Peppers

As you may know by now, I’m a veggie - but the rest of my family aren’t! Although they’re happy to eat tasty veggie meals a lot of the time, they sometimes ask for meat. So when they have a craving for meat-based products, I find chorizo an easy addition - it’s something I can have in the fridge and its flavour packs a punch. A little goes a long way, I find. These mozzarella and chorizo peppers are great quick and easy snacks to make with that bag of mozzarella cheese that you have in the fridge, and work well to ease those afternoon hunger pangs - what’s better for a meat eater than a mozzarella chorizo snack, after all? They’re pretty healthy too, so they’re a snack I’m happy to dole out to my daughters when they’re hungry after school. Because there’s the bell pepper and the tomato sauce it means they’re getting two portions of veg, and I often serve them up with an accompanying side salad for a light lunch or dinner, too - the pizza-like taste of the peppers means everyone’s happy to nibble up some accompanying greens without complaint! For a veggie version, I do mozzarella peppers for myself - still scrumptious. If you’re avoiding the chorizo, like me, or just fancy playing with the recipe, why not add a shake of paprika to the mozzarella for smokiness, or simply add a couple of basil leaves for that Mediterranean summertime taste?

Spicy Lentil Soup

Spicy Lentil Soup

This recipe is the perfect antidote to the January blues. Full of veggie goodness, as well as the anti-inflammatory powers of turmeric, garlic, leeks and onions, it has the heartiness of lentils and that edge of warmth, from the chilli, which come together to create a ‘hug in a mug’, as the famous soup advert once said! This sort of recipe is perfect in a thermos flask to accompany you on a chilly walk, or in your kids’ pack ups - you can be sure they’re getting at least 3 or so of their ‘5 a day’ target, and will be satiated for the rest of the day with the slow, constant stream of energy released by the lentils. It’s a recipe I often turn to as a midweek dinner through January, too - served alone, or with a hunk of bread and a piece of cheese, this recipe is everything I feel like I need to warm the soul after a grey, drizzly, dark day! It’s quick to create - it really only takes a little bit of chopping - and is so worth every moment you spend on it. For a different, smooth texture, try blending all of the soup, or blend none of it and eat it more as a lentil stew. We prefer this half-and-half mixture, which creates a chunky soup. The choice is yours.

Spinach and Feta Galettes

Spinach and Feta Galettes

These spinach and feta galettes are a mouthwatering veggie breakfast, or lunch, to satisfy and satiate. They work year-round, too. In the summertime, send your kids off with a healthy last-minute breakfast to eat on the school bus, pack them up for a picnic in the park, or serve as part of a dinner al fresco. Stick them in your kids’ (or your own) packed lunch to break up the monotony of sandwiches and wraps. In the winter? For me, the winter is a time when I cannot handle a cold salad for lunch, but I don’t always fancy a soup, or a big meal. Ditto for breakfast - something slightly warmed through made from buttery pastry ticks all my boxes! These galettes are the perfect light lunch, served warm with a fresh green side salad and a few juicy cherry tomatoes. Who am I kidding, any savoury pastry tarts are a go-to for me through those chilly months! The cheesy, buttery savouriness of flaking pastry and salty cheese complements the iron green tang of the spinach perfectly. These pastry morsels feel indulgent and satisfying, but allow you to feel slightly healthy at the same time. Those two things together? That equates to my favourite type of meal!

Greek yogurt: the perfect substitute

Greek yogurt: the perfect substitute

Fooodlove explores the main substitutions you can make with Greek yoghurt, to bring added flavour and health benefits to your meals.

Baked Giant Beans (Gigantes)

Baked Giant Beans (Gigantes)

This recipe for baked giant beans, or Gigantes Plaki in Greek, is a really flexible, useful one to have in your recipe bank! Gigantes are a really large variety of beans, known also as Butter Beans or Lima Beans. We buy them dried and soak them; these are my favourite to use in terms of flavour. Gigantes are a healthy addition to any diet, vegan, veggie or omnivore, as they are full of complex carbohydrates, fibre, protein, vitamins and minerals, keeping you fuller for longer, and satisfied, too. In Greece, sausage or bacon can be added - I have seen it with chorizo, too - but you really don’t need to add any meat to end up with the perfect Gigantes recipe, in my opinion. This is a wholesome and hearty vegan recipe, which is perfect served up with some feta and bread for a filling, healthy meal - a great one to have to hand if you’re inviting vegan guests over (minus the feta, of course!). It’s also a tastier (and much healthier) substitute for a tin of baked beans, so you can use it in the same way you would with those, too. Take your giant baked beans in tomato sauce and put them on top of a baked potato instead of the branded variety for an easy supper; you’ll be getting lots of extra veg and a lot less sugar than in the tinned stuff. Greek Gigantes are easily found in Greek food delis and in some supermarkets now, but butter beans will work for this recipe too.

Crustless Zucchini Pie

Crustless Zucchini Pie

This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August! Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread comes high on my list of healthy Halloween treats. This is a truly seasonal autumn recipe, that smells so good when it’s baking that I can barely bear to leave it in the oven long enough. It’s one of those breads that is really more of a cake - but I somehow feel slightly virtuous when enjoying it with a slather of butter and a cup of tea in the mid afternoon if I call it pumpkin bread! I love Halloween bakes; they’re a little break from the mountains of sugar and candy children seem to be fed around the 31st, but are still a really seasonal treat. This is one of the first recipes I’ll reach for, because it’s perfectly seasonal without being smothered in ghosts, ghouls and all things spooky! I’ll save those for the Halloween cupcakes recipe I’ll publish next week - so keep your eye out for those. The orange and spice combination means that this recipe shouldn’t be relegated solely to Halloween, either - it’s well worth its place on the afternoon tea table well through November and into December!

Vegan Mint Bounty Bars

Vegan Mint Bounty Bars

If you’re on the hunt for vegan chocolate treats, these vegan mint bounty bars are the one. In fact, as long as you like coconut, I can assure you that, vegan or not, you’ll love these! In fact, our family aren’t vegan but absolutely adore these little bites. I always find it so useful to have a treats recipe to hand that fits everybody’s dietary requirements. Homemade bounty bars might sound more effort than they’re worth, but nothing could be further from the truth. Plus, you know exactly what ingredients are going in. Easy homemade bounty bars, plus mint - they’re so satisfying, and actually, they’re kind of good for you as far as chocolatey snacks go! The healthy fat from coconut milk plus desiccated coconut and dark chocolate; this is indulgence without the guilt.

Healthy Cookie Rocks

Healthy Cookie Rocks

This recipe for filling, oat-based cookies is probably the healthiest biscuit recipe I’ve come up with so far! And ok, healthy might be a stretch, but the recipe has plenty of goodness in it, and none of the terrible preservatives etc you encounter in store-bought cookies. I came up with it while playing around with various ingredients with my young daughter. She had been given a school assignment to do some baking, and we thought that it would be great to pair her assignment with a recipe that I can post on fooodlove! These cookies are a treat. Their squidgy texture and their subtly spiced vanilla flavour, alongside the added sweetness from the honey, dried cranberries and chocolate chips, make them a definite sweet treat. But if you’re looking for a biscuit which is both a treat and has some goodness to it, this is a great option, as those oats give slow-release energy, making sure a nibble of cookie will keep you going as well as satisfying your sweet tooth!

Healthy Banana Oat Pancakes

Healthy Banana Oat Pancakes

I don’t know about you, but sometimes food goes down a lot better when it seems like a ‘treat’! These healthy banana oat pancakes are a real ‘treat’ - but nutritionally they’re good for you too, so it’s a win-win! Banana pancakes were always a weekend treat in our house, so I wanted to combine that ‘special’ breakfast feeling with something healthy and full of goodness that you really can enjoy everyday. Featuring oats for slow release energy as well as protein from egg and the natural sweetness of banana, these pancakes really will set you up for the day! Enjoy with a big dollop of Greek yoghurt on the side, and some fresh berries (we might take it back up to ‘treat’ territory with a drizzle of maple syrup on top!)

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