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Baked Brie with Smashed Raspberry Mocktail

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French Onion Grilled Cheese with Fig & Ginger Mocktail

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Cinnamon Bread + Functional Mushroom Hot Chocolate

Easy Candy Cane Martini

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Vegan Protein Smoothie – Peaches & Cream Recipe

Turmeric Ginger Chia Tonic

Plant-Based Maqui Berry Juice

Spicy Ginger Turmeric Shot with Grapefruit

3 Juicer Free Juices for Strong Nails, Skin and Hair

Arbonnes Vegan Chocolate Protein + Banana Shake

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TODAY WE MAKE FOCACCIA! This focaccia bread reci

Welcome back to Episode 28 of All Things Greek - t

Welcome back to Episode 28 of All Things Greek - today we are making a Bursted Cherry Tomatoes with a perfectly Whipped base of Greek feta.

This recipe is so easy, perfect as an appetizer, girl dinner or to serve along side a protein of choice and maybe some orzo because why not!

All you need is 5 minutes of prep and 10 minus of cook time patience! That’s IT!

Tomatoes are everything right now. There are so many delicious ways to use cherry tomatoes, and it’s one of my fav parts about summer and fall, when tomatoes are in season and delicious. These are some of my favorite cherry tomato recipes that you can whip up this summer - head over to my link in bio to find out more!

To become your families fav host, here’s all you need!

For the blistered cherry tomatoes:

2 cups cherry tomatoes
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 garlic clove, minced 
For the whipped feta:

1 1/2 cups feta cheese
3 tbsp lemon juice
1 tbsp olive oil
zest of one lemon 
For the hot honey:

1 tbsp liquid honey
1 tsp hot sauce
pinch chili flakes
fresh pitas for serving and fresh thyme for garnish 
Instructions

1. To make the blistered tomatoes, add 1 tbsp olive oil to a frying pan over medium heat. Once warm, add the tomatoes and let sit undisturbed for about 5 minutes - if the pan is getting too hot, turn to medium-low heat. 
2. Add the salt, pepper and minced garlic to the tomatoes, stir a few times to combine and cook for another 1-2 minutes. Remove the tomatoes from the heat and put the tomatoes into a bowl to fully cool. 
3. Once the tomatoes are cooled, make the whipped feta by combining the feta cheese, lemon juice, olive oil and lemon zest in a food processor. Pulse until combined and creamy. 
4. To make the hot honey, stir together the liquid honey, hot sauce and a pinch of chili flakes. 
5. To assemble the dip, spread the whipped feta on a plate or in a low bowl. Use a slotted spoon or fork to transfer the cooled tomatoes onto the feta. Drizzle with hot honey and sprinkle of fresh thyme. Serve with pitas and enjoy! 
#Greece #GreekRecipes #GreekFeta #greekfood

Welcome back to Episode 27 of All Things Greek. To

Welcome back to Episode 27 of All Things Greek. Today we are making Maroulosalata (Greek Lettuce Salad). This is a salad I’ve grown up on.

My mom would always make this salad, still does to this day, and it’s such a popular Greek dish that’s super simple to make (but tastes like a ton of effort went into it). This salad only has 5 ingredients - CAN YOU BELIEVE IT! It takes under 10 minutes to put together. All you have to do is chop, toss and combine with a lemon olive oil “dressing”. This seriously has got to be one of the easiest (but flavorful) salads you can make!

SHE’S easy, quick, fresh and something you need to try IMMEDIATELY! Here’s all you need!

1 ½ heads romaine lettuce
5 sprigs green onion
1/3 cup fresh dill chopped
2 tbsp. olive oil
2 tbsp. vinegar (or substitute with lemon juice)
1 tsp. salt
½ tsp. black pepper

Instructions:

1. Wash the romaine lettuce and chop to your desired size.
2. Transfer to a large bowl.
3. Thinly slice the green onion and add it to the bowl along with the freshly chopped dill.
4. Add the olive oil, vinegar, salt, and black pepper.
5. Mix to combine, and adjust seasoning to taste.
6. Serve this delicious salad as a side dish to any meal!!

#greekrecipes #greece #greeksalads #greekfood

Welcome back to Episode 26 of All Things Greek and

Welcome back to Episode 26 of All Things Greek and Episode 1 of my new series - Greek Soupes. Today we are making Soupa Kotopoulo Avgolemomo - Chicken Lemon Rice Soup. Here’s my traditional family recipe!

HOT TIPS: If you don’t like rice use orzo! If you’re Vegan make my Vegan Lemon Rice Soup! If you don’t enjoy chicken try it with Chickpeas!

Avgolemono soup is a hearty, comforting Greek soup that is really lemony, creamy, and honestly so dang good. It’s great for when you’re sick, for a chilly day, or when you need something to warm you from the inside out. All you need is 15 minutes or prep time and 30 minutes of cook time! Not to mention it’s packed with additional protein from the delicious egg and lemon sauce.

Here’s everything you need to bring this taste of Greece to your home!

2 tbsp olive oil
1 1/2 cups yellow onion, finely chopped
2 cloves garlic, minced
1 bay leaf
3 tbsp chicken stock paste
8 cups water
2 chicken breasts
salt and pepper
1/2 cup uncooked jasmine rice or other rice of your choice (i.e. basmati)
1/4 cup fresh chopped dill
For the avgolemeno
4 eggs, separate egg yolks and whites
juice of 3 lemons
1 cup soup stock
Garnish
fresh dill
salt and pepper
olive oil

Instructions:

1. Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
2. Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
3. Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.

Continued in the comments.

#greekfood #greece #avgolemonosoup #lemonricesoup #greekrecipes

Welcome back to episode 25 of All Things Greek! To

Welcome back to episode 25 of All Things Greek! Today we are making a Greek Feta Crispy Potatoes with Tzatziki.

15 minutes of prep time and 8 ingredients is all that’s standing between you and these delicious Crispy Potatoes.  They are the perfect snack or addition to any weeknight dinner! I love how they come together on one sheet-pan and don’t even get me started how good they are paired with my families Tzatziki sauce.

Here’s what you need to become a crispy potato expert:

1.5 lbs baby potatoes (about 25 baby potatoes)
1 tsp salt
1/2 tsp baking soda (https://amzn.to/3P288Qu)
1/3 cup olive oil
1/4 cup + 2 tbsp shredded parmesan cheese
1/4 cup + 2 tbsp crumbled feta cheese
2 tsp garlic powder (https://amzn.to/3Ysrql7)
1 tsp salt
1/2 tsp ground pepper
2 tbsp olive oil
fresh oregano for garnish
Tzatziki dip (follow our recipe to make this dip (https://www.foodbymaria.com/greek-tzatziki-sauce/))

Instructions:

    1.    Preheat the oven to 425F.
    2.    Bring a large pot of water along with 1 tsp salt and ½ tsp baking soda to a boil.
    3.    Add in baby potatoes and cook for 15-20 minutes, until very soft. Remove and drain in a colander.
    4.    To a sheet pan drizzle ⅓ cup olive oil and 1/4 cup + 2 tbsp shredded parmesan cheese and 1/4 cup + 2 tbsp crumbled feta cheese. Stir together to combine.
    5.    Place potatoes across the baking sheet (on the cheese – olive oil mixture) and using the bottom of a glass cup press down on potatoes to ‘smash’ each until ¼-½ inch thick. Drizzle or brush with 2 tbsp olive, sprinkle over mixture of garlic powder, salt and pepper.
    6.    Bake for 25-35 minutes until crispy and crust has formed on the bottom.
    7.    While the potatoes are baking, make the Tzatziki dip by following the instructions in our recipe (https://www.foodbymaria.com/greek-tzatziki-sauce/). (Y
ou can probably make a half batch of Tzatziki if desired).
    8.    Transfer cooked potatoes to a platter; serve topped with fresh chopped oregano and tzatziki.

#GreekFood #Greece #GreekRecipes #GreekPotatoes