Mini Cucumber with Greek Yogurt & Savory Granola

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A super healthy snack since summer is around the corner. It’s super crunchy, fresh and very easy to make. Great to take to a picnic too.

This recipe serves 2.

Ingredients:

2 cups of Greek yogurt

8 mini cucumbers, sliced lengthwise

Drizzle of olive oil

Chopped chives

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast

¼ cup buckwheat

Pinch of celery salt

1 teaspoon of sumac

Pinch of salt

Pinch of cayenne

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down.

Serve the Greek yogurt in one bowl, drizzle some olive oil and top with a bit of chopped chives. Serve the granola in another bowl. Dip the cucumber slices in the Greek yogurt and then coat them in the granola. Enjoy!

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Acai, Hibiscus & Banana Popscicles

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It’s been so nice and warm the last couple of days that I couldn’t help myself and made some popsicles. I actually had one for breakfast this morning. They are super easy to make and quite healthy too. I made a reduction with acai pulp, hibiscus tea and banana. Then I swirled it around with Greek yogurt. A guilt free breakfast that tastes like dessert!

This recipe makes about 7 small popsicles

Ingredients:

½ cup of dried hibiscus flowers

1 cup of boiling water

100gr of frozen acai pulp

8 tablespoons of honey

1 banana, chopped

2 cups of Greek yogurt

1 tablespoon of vanilla essence

For the chocolate shell:

300grs of dark chocolate, chopped

3 teaspoons of coconut oil

Dried coconut (optional)

 

Place the hibiscus flowers in a small bowl, add the boiling water and let it steep for 5 minutes.

Once the 5 minutes are up, pass the tea through a sieve and discard of the flowers.

Place the hibiscus tea, 6 tablespoons of honey, acai and banana in the blender. Blend until smooth.

Then place the mixture in a medium saucepan over medium heat. Let it reduce to a thick syrup while stirring so it doesn’t burn. This will take about 5 minutes. Then transfer it to a bowl to cool down.

Once the acai mixture has cooled down, start making the yogurt part. Whisk the Greek yogurt with the remaining 2 tablespoons of honey and vanilla.

Place a bit of the acai mixture in the popsicle molds, then add some of the Greek yogurt and then some more of the acai mixture. Use a toothpick or tip of a knife, to make the swirls. Insert the sticks and freeze overnight.

If you want to coat them in chocolate, microwave the dark chocolate with the coconut oil in intervals of 30 seconds. Stirring in between until it is completely melted. Dip the popsicles in the chocolate shell and immediately sprinkle some of the dried coconut. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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Skillet Breakfast Pizza (with Greek yogurt)

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Yesterday was such a gorgeous spring day here. For the first time this year we could bike without our jackets on. We took advantage of the beautiful weather and were out pretty much all day. We went out for lunch, for ice cream and just biked around the city feeling the sun on our skin. Since the weather is quite temperamental here, if it’s sunny and warm you go outside and enjoy it. No question about it because you don’t know when you’ll have another day like that. And of course the whole city was out. People were laying in the park and having BBQs. The cherry trees are blooming. On the weekends I try to be more active on Snapchat, especially if the weather is nice. So if you would like to get a peek of Amsterdam, you can add me: cravingsinams.

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I could eat pizza at any time of the day and now that spring is here, why not a breakfast pizza that screams of spring? It’s perfect to make on the weekend. For the sauce, I made it with Greek yogurt, spices and olive oil. The only cheese I added was thinly sliced Parmesan.

This recipe makes 2 small pizzas. I used a 23cm cast iron skillet.

Ingredients:

For the dough:

3.5grs of dry yeast

1/2 cup of warm water

Pinch of sugar

1 tablespoon of olive oil

Pinch of salt

1 1/3 cups of all-purpose flour

For the Greek yogurt sauce:

120grs of Greek yogurt

Pinch of garlic powder

Pinch of cayenne

Pinch of celery salt

2 teaspoons of olive oil

For the toppings:

¼ cup of blanched edamame

6 asparagus, thinly sliced (I sliced the tips in half lengthwise)

4 slices of Parma ham, broken into pieces

20grs of parmesan, thinly sliced with a knife or grated

2 eggs

Extra:

Olive oil

 

Start by making the pizza dough; place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes have passed, add the flour, salt and olive oil. Knead on low speed for 5 minutes using the dough hook attachment. If the dough is too sticky, just sprinkle a bit more flour and let it knead for 1 extra minute.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour is up, place your skillet in the oven and preheat it to 230C/446F.

Mix all of the ingredients for the Greek yogurt sauce.

Place your dough in your floured working area. Divide it into 2 equal pieces. Roll out one piece about the same size as your cast iron skillet. Once your oven is hot, remove the skillet (use gloves). Pour about 1 ½ tablespoons of olive oil into the skillet and swirl it around so it covers also the edges.

Place the dough in the skillet, spread half of the yogurt sauce and add half of the asparagus, edamame, ham and Parmesan. Separate the egg white from the egg yolk in two small bowls. Only add the egg white in the middle of the pizza.

Bake for 15 minutes. Then remove the pizza from the oven and place the egg yolk on top of the egg white. Bake it for an extra 3 minutes.

Remove from the oven and repeat for the remaining piece of dough. I suggest you share this one while the other is in the oven.

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Vegetarian Banh Mi-Style Nachos

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I’ve been craving nachos lately so I made these banh mi-style. I made quickly pickled carrots, but you can also add daikon if you want. Instead of tortilla chips, I used spring roll wrappers which I cut into squares and then deep fried. And for the sauce, I made a Greek yogurt and Sriracha sauce with lime juice.  These “nachos” are slightly sweet, sour, spicy and very crunchy. A very addictive snack!

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This recipe serves 2.

Ingredients:

125gr of square frozen spring rolls wrappers for frying (I got the small ones of about 10x10cm), thawed

1 litter of vegetable oil

1 red chili, thinly sliced

A handful of coriander leaves

For the quickly pickled carrots:

1 cup of shredded carrots (you can also make it with half carrots and half daikon)

½ cup of vinegar

¼ cup of sugar

1 teaspoon of salt

For the Greek yogurt – Sriracha sauce:

1/3 cup of Sriracha

1/3 cup of Greek yogurt

Juice of ½ lime

1 teaspoon of white vinegar

Salt to taste

 

The night before, place the frozen spring roll wrappers in the fridge to thaw.

In a medium bowl, mix the vinegar, sugar and salt to pickle the carrots. Add the carrots and mix well. Keep it in the fridge until ready to serve (Let it pickle for at least 15 minutes).

I find that just one sheet of the spring rolls is too thin, you can do it like this but I prefer to leave 2 sheets sticking together because they hold the toppings better. I used kitchen scissors to cut each double sheet into 4 squares. Repeat until you are done with all of the wrappers.

Pour the oil into a medium saucepan over medium heat. Once the oil is hot, start frying the wrappers in small batches. Fry them until they are golden. Then place them in a large plate lined with paper towels. Repeat until all of them are fried.

To make the Greek yogurt-Sriracha sauce, just mix all of the ingredients in a bowl. Add salt to taste. Pour it into a zip lock bag.

Drain the pickled carrots.

To serve, place the fried wrappers on a large plate. Spread the pickled carrots all over. Then slice off the tip of the zip lock bag with the sauce, and drizzle it over the nachos. Finish it by adding fresh coriander leaves and finely sliced chili. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beef & Sweet Potato Lasagna with Greek Yogurt (Gluten free)

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I love pasta but sometimes it’s nice to switch things up a bit. I made this lasagna with layers of thinly sliced sweet potato. And instead of making a béchamel with flour and butter; I used Greek yogurt, which I flavored with spices. Still comforting and filling, but a bit healthier.

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This recipe is for medium lasagna, I used a 27cm dish.

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Ingredients:

1 kilo of sweet potatoes

For the meat sauce:

1 red onion, chopped

2 cloves of garlic, chopped

2 bell peppers, chopped

3 tablespoons of olive oil

500gr of minced meat

500gr of tomato pure

1 tablespoon of dried oregano

1 teaspoon of sugar

100grs of pitted Kalamata olives, chopped

Salt

Pepper

For the yogurt sauce:

600grs of Greek yogurt

½ teaspoon of onion powder

½ teaspoon of garlic powder

Pepper

Pinch of cayenne

½ teaspoon of celery salt

1 teaspoon of salt

40 grs of grated Parmesan

Extras:

40grs of grated Parmesan for sprinkling on top

Wasabi arugula (optional)

 

Peel the sweet potatoes and with the help of a mandoline; thinly slice them about the same thickness as the pasta for lasagna. Season the slices with salt and pepper.

To make the meat sauce, place the olive oil in a large pan over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic, bell peppers and meat. Cook until the meat is slightly brown. Then add the tomato puree, oregano, sugar, salt, pepper and Kalamata olives. Mix well and let it cook for about 20 minutes on med-low heat. Stir from time to time.

In the meanwhile, place the Greek yogurt in a medium bowl and mix it with the rest of the ingredients for the yogurt sauce.

Grease your oven dish with a bit of vegetable oil and preheat your oven to 180C/350F.

Once the meat sauce is ready, taste it for seasoning.

To assemble the lasagna, first spread about 3 tablespoons of the yogurt sauce on the bottom of the dish. Then add a layer of the sweet potato slices, follow it by a layer of the meat sauce. Continue it with a layer of sweet potato and then a layer of the yogurt sauce. Just make sure that the last layer is yogurt sauce. Then sprinkle the extra grated Parmesan all over the last layer of yogurt sauce. Bake it for 50 minutes.

Then lower the heat to 160C/320F and bake it for an extra 20 minutes. I like to serve it with a simple wasabi arugula salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

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A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

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I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist.

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The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture.  I added grated parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.

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Ingredients:

For the tomatoes:

3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick

5 cherry tomatoes, sliced in half

1 teaspoon of sugar

Salt

Drizzle of olive oil

For the crust:

1 1/3 cups of all-purpose flour

3 tablespoons of grated parmesan

Freshly ground black pepper

100gr of cold butter, chopped

Pinch of salt

¼ cup cold water

For the goat cheese filling:

1 cup of Greek yogurt

200gr soft goat cheese, at room temperature

2 eggs

Pinch of salt

Pinch of pepper

For the pesto:

45gr peeled roasted almonds

1 bunch of basil, reserve a few small leaves to decorate the tart later

30gr of grated parmesan

1/3 cup of olive oil

Pinch of garlic powder

Pepper

Pinch of salt

 

To oven dry the tomatoes:

Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.

To make the pesto:

Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.

To make the crust:

Place the butter, flour, parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed for a few minutes until the pieces of butter get smaller.  Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.

Take the pie out of the fridge and pinch the bottom with a fork.  Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.

To make the goat cheese & Greek yogurt filling:

Just blend all of the ingredients until evenly combined.

To assemble the tart:

Pour the goat cheese filling over the partly baked crust.  Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow.  Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake it for 20 minutes.

After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

 

Blueberry & Greek Yogurt Breakfast Cake

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I’ve been blueberry crazy lately. I made this cake with some beautiful blueberries I got at the market and had it for breakfast. It has fruit, Greek yogurt, nuts and oatmeal. It pretty much has breakfast written all over it, so why not? I really loved it. It is very easy to make. It’s moist and doesn’t feel heavy.

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This recipe is for a 21cm cake mold.

Ingredients:

For the cake:

2 cups of all-purpose flour

113gr of butter

2 eggs

1 cup of Greek yogurt

½ cup of granulated sugar

½ cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of vanilla essence

Pinch of salt

1 cup of blueberries

For the Oatmeal & nut mixture:

1 cup of blueberries

100gr of cold butter, chopped

¼ cup of oatmeal

¼ cup of almonds

¼ cup of pistachios

¼ cup of sugar

¼ cup of flour

 

Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper. Lightly grease and flour the edges of the mold.

Cream the butter with the granulated sugar and brown sugar. Add the Greek yogurt, eggs and vanilla.  Then add the flour, baking powder, baking soda and salt. Mix well and then fold in the blueberries.  Pour the batter into the prepared cake mold.

Then start making the oatmeal and nut mixture.  Place the oatmeal, almonds and pistachios in the food processor and pulse for a few seconds until it’s coarsely chopped. Then transfer it to a bowl. Add the chopped cold butter, flour and sugar. Mix with your hands trying to make a crumble.  Evenly distribute the mixture over the cake batter.  Sprinkle with the last cup of blueberries.  This mixture will sink to the bottom while baking and that’s ok. It still gives it a nice texture.

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Bake for 50 minutes.  Allow it to cool down before slicing it.  You can serve it with extra blueberries.

Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

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The cauliflowers were calling my name at the market. I got one and I made it into “steaks”. But instead of roasting them in the oven, I covered them in a panko-cornmeal mixture, and then pan-fried them. To feel a bit less guilty about frying them, I made a sriracha sauce with Greek yogurt instead of mayo. The result is crunchy goodness drizzled with a cool, zesty, sweet and spicy sauce.

This recipe serves 4.

Ingredients:

1 large head of cauliflower

4 eggs, beaten

1 ½ cups of panko

1 ½ cups of cornmeal

1 cup of flour

1 teaspoon of paprika

½ teaspoon of onion powder

1 teaspoon of salt

Vegetable oil for pan-frying

For the sauce:

1 cup of Greek yogurt

1 tablespoon of sriracha, or more to taste

Juice of 1 lime

1 ½ tablespoons of honey

Salt

Topping:

Chives for decoration

 

To make the sauce, just mix all of the ingredients in a bowl. Set aside.

Trim the leaves from the cauliflower and trim the end of the stem but leave the core intact.

Slice the cauliflower from the center into 4 “steaks” of about 1 to 1 ½ cm thick.

Mix the panko, cornmeal, paprika, onion powder & salt in one plate. Place the flour on another plate and the beaten eggs on a separate plate.

Coat each cauliflower in the flour, then the egg and finally in the panko mixture.

Add some vegetable oil to a pan over medium heat. You’ll need a bit more than ¼ of a cup.

Once the pan is hot, add the cauliflower steaks. Cook until they are golden on both sides. This will take about 3 minutes per side. Place the steaks on a cutting board lined with paper towels to absorb some of the oil.

Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.

Zucchini Ricotta Fritters with Avocado-Greek Yogurt Sauce and a quick Beet & Carrot Slaw

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Not the best day to go outside today. There is a summer storm going on and it got worse while we were doing groceries at the market. A tree fell over a road close to our street; luckily we didn’t see anyone hurt. My hubby and I actually ran home on the last 2 blocks because big branches were falling on cars next to us. This is the first time I was actually scared of a storm here.

Veggie fritters are something that we eat quite often at home. They make a super simple and quick dinner. The creamy avocado-Greek yogurt sauce goes very well with the fritters and the slaw adds a nice crunch to the dish. I love eating raw beets and their sweetness mixes very well with the apple cider vinegar from the dressing.

This recipe makes about 10 fritters.

Ingredients:

For the Fritters:

3 Zucchinis, shredded without the core (seeds)

250gr Ricotta

1 egg

Pinch of cayenne

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of lemon pepper (optional)

Pinch of pepper

1 teaspoon of salt

1/3 of a cup of panko breadcrumbs

¼ of a cup of breadcrumbs

Olive oil for frying

For the quick slaw:

2 beets (I used the candy cane variety), shredded

1 carrot (I used a purple one), Shredded

¼ of a cup of olive oil

¼ of a cup of apple cider vinegar

2 tablespoons of honey

1 teaspoon of mustard

Salt

Pepper

For the avocado-Greek yogurt sauce:

2 avocado

4 tablespoons of Greek yogurt

Juice of 1 lime

2 tablespoons of chopped parsley

¼ of a teaspoon of celery salt

Extra salt to taste

Decoration:

Chives

 

To make the quick slaw, first shred the beets and carrot. In a bowl, whisk the olive oil, apple cider vinegar, honey, mustard, salt and pepper. Add the beets and carrot. Mix well. Let it sit in the fridge until ready to serve.

To make the avocado sauce, just place all of the ingredients in the food processor and pulse until you get a creamy sauce. Transfer it to a bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the fritters, shred the zucchini. I don’t shred the core part with the seeds. Then squeeze out as much water as you can from them. Transfer the squeezed zucchini to a large bowl, add the reminaing ingredients for the fritters and mix well.

Add some olive oil to a large non-stick pan over medium heat.  To form each fritter, just scoop about 1/3 of a cup of the zucchini mixture and place it on the hot pan. Flatten it a bit with a spatula and fry it until golden on both sides. This will only take a few minutes per side.

To serve, spread some of the avocado sauce on each plate and serve the fritters stacked on top of the sauce. Finish it by adding some of the slaw and a bit of chives.