Showing posts with label recipes. Show all posts

Foodie Guest Post: Feast with Sophie!

So hello there! We are safely back in the US and slowly adapting to American life (and jet lag)! We had a horrendous travel day back to the States but will have to explain that another day because today, I have an absolutely gorgeous guest post to share with you! I have followed Sophie's travel blog ever since I found out we were moving to England and now that she has ventured into food blogging and I am obsessed. Seriously. Please go take a gander at her Instagram and the drooling will begin! But anyway, I'll let her explain a little more....

Hello everyone! My name is Sophie and I am a Canadian expat living in the Netherlands. I'm a newbie food blogger over on, where I post vegetarian recipes like the one I'm sharing today! You can also find me on Instagram, Pinterest, and Snapchat (username feastwithsophie).

I can be a huge glutton and can do real damage if left with a pizza or anything in a butter sauce. But! I also absolutely love fresh produce. And I think those two facets of myself are reflected in my recipes. I aim to make delicious food that highlights all of the goodness that nature has to offer us - but, also, butter. This lentil salad with beetroot, nectarine, and goat's cheese is a pretty typical representation of the recipes I love to play with in my kitchen.

But before I get on with the food: thank you Jamie for having me on The Healthy Passport!

Chocolate Overnight Oats + Am I a Vegan?

I am one of those people who go through some serious food phases. I find something I like and I can't get enough of it! Last month, it was protein pancakes topped with fruit, peanut butter and honey. And this month, it's overnight oats!

I'm on a bit of a vegan kick lately (well except for the honey consumption...but at least it's organic!). After reading Eat to Live by Dr. Fuhrman, which I highly recommend and will be writing more about soon, I have started to really pay attention to how my body feels after consuming animal products. This includes dairy and eggs. And what I have found is that I don't feel my best when I consume animal products! So I have started to eat vegan throughout the day and consume, at most, one meal that isn't vegan, which is usually dinner and includes a meat and veggies (I eat 5 times a day, by the way!). I have really noticed a huge difference in how my tummy feels and it hasn't been hard to limit my animal product intake at all really! I'm naturally becoming a vegan...who knew.

So back to my new breakfast phase. My pancakes have egg whites in them so I decided to switch up everyday between pancakes and oats. And now I can't stop eating the oats :)

Overnight oats are awesome for many reasons. One, it's nice to not have such a hot breakfast during the summer. They are cool and filling and delicious. And two, it's grab and go, which is great if you are a person on the run in the morning! I am always running behind in the morning and this is a perfect way for my to get a substantial breakfast in a flash! And three, the ingredients in this little jar are fantastic for you. Oats have a substantial amount of fiber and keep your stomach full for a good while. Combine them with a nut butter, fruit and some nutritional toppings and your breakfast just scored a 10 out of 10!

I find it's best to use a mason jar with a lid for this recipe. Makes it easy to shake all of the ingredients together!

Combine oats. protein, cocoa, nut butter, cacoa nibs (optional), honey, and almond milk. Put the top on the jar and shake vigorously until kinda get a little workout here hehehe! Once combined, pop into the fridge for at least a couple of  hours. I make mine before I go to bed and they are nice and soft in the morning! And in the morning, top with your own fruit combination. Get adventurous and add nuts and goji berries! It's up to you!

Here's my new favorite topped with crumbled vegan peanut butter protein bars :)

Tomato Ball Heaven {Tomatokeftedes}

It wasn't until our 4th night in Greece that we tried the tomatokeftedes, aka Tomato Balls, as our appetizer for the night. After the first bite, I had a lot of emotions. First emotion, pure delight because it was the best thing I had ever tasted. Second emotion, confusion because I thought I might have died and was in heaven. And finally a little sadness because why in the world had it taken me four nights to find these little babies!?!

From that moment on, we ate Tomato Balls with every meal except breakfast....had they served them for breakfast, we would have eaten them! While eating them, it was all Van and I could talk about.... Would it be possible to just have a tomato ball restaurant? I would open it and simply name it Tomato Balls. People would love them just as much as us, right? Ok, we became a bit obsessed. Obsessed enough to where I had to try my hand in making them the night after we returned.

I am normally not a fried food eater. I try and eat as healthy as possible but these little bits of heaven just break my willpower. Plus, they are full of veggies so I can't be too hard on myself right?

They were easy to make, tasted just as good and helped us cure our hunger for more of this delicious Greek dish. I found a recipe on Pinterest and tweaked it a little and here is what was created.

I give you Tomato Balls.....=)

makes 10-12

5-6 vine tomatoes
5 TBSP fresh basil
1 tbsp fresh flat parsley
1 tbsp fresh mint
1/2 cup finely diced red onion
3 oz good feta
1/2 cup-3/4 cup 1 cup flour (depends on how wet your tomatoes are)
5 TBSP olive oil (good evoo)
- extra for frying
Salt and pepper

1. Dice up tomato flesh. The easiest way to do this is to halve and quarter the tomatoes and then kind up scoop out the tomato guts with the knife. Discard the guts and dice up the tomato flesh. Place in strainer, sprinkle with a little salt and leave to drain for 30 minutes.

2. While tomatoes are straining, finely dice up onion. Add all ingredients to bowl except flour and baking powder.

3. Mix flour and baking soda in separate bowl and then stir into the veggie and herb mixture. Season with salt and pepper if desired. Mix enough flour in to be able to form a ball. Not too thick but thick enough to form the ball...they should be fairly wet, not like bread dough. The picture below is a little to dry. If this happens, add a little more olive oil.

4. Add olive oil to frying pan, enough to cover the bottom of the pan and heat to a medium temperature. Scoop out a ball of mixture with a spoon. Sometimes it helps to wet the spoon so the mixture won't stick to the spoon. Spoon into hot oil and fry for about 3 minutes until you see the color turn to a golden brown. Take a slotted spoon or spatula and turn over to fry for another 2-3 minutes.

5. Once golden brown, remove to a plate lined with paper towels to drain extra oil. And voila! Crispy, tomato goodness! Serve with feta and a dallop of greek yogurt or tzatziki!

If possible, enjoy with a Santorini sunset.....

For more posts from Greece, check out my Mykonos and Santorini posts!

Cooking in England | Greek Tuna Salad

Today I'm sharing with you a delicious and healthy recipe from my health blog Fit for Life! This is such an easy little thing to whip up for the weeks lunches and with less fat than the traditional mayo recipe!

from Fit for Life

I love tuna salad as a lunch option. I vaguely remember trying the South Beach Diet when I was about 20 and I opted for a tuna salad salad everyday! It's filling and delicious but can sometimes be overloaded with fat if you make it the traditional way. Well, I found a way to make it less fattening and therefore perfect for my 90 Day Challenge! The secret? Swap Greek yogurt for the mayo!

Start by draining your tuna if necessary. The John West tuna I used is now non-draining so it makes things super clean. Boil two eggs. Dice up your celery.

Once the eggs have boiled and cooled, peel and remove the yokes. Dice the egg whites. Add greek yogurt, egg whites, celery and mustard and gently mix.

Taste and see if you require additional seasoning and add if necessary. Watch your salt intake though! Spoon 1 cup of the tuna salad onto a bed of lettuce. I used a mixed green selection. I also added quartered artichoke hearts to mine. Yum! Add a spritz of vinegar dressing if needed... I actually add a few splashes of red wine vinegar.

Servings: 3
3 cans tuna in water ( I use John West here in the UK)
2 hard boiled egg whites
3/4 cup plain greek yogurt
2 stalks diced celery
1 tsp Colman's mustard
Salt and pepper

Optional additions: onions, regular mustard, seasoning

Serve on a bed of lettuce, with additional fresh veggies if desired. I sprinkled a little red wine vinegar onto mine!

Nutrional Facts:
As calculated on Username: Jamiegunter1

Serves  people
John West - Tuna Chunks In Spring Water (Drained), 3 Can (112g)38102911,2000Ico_delete
Yeo Valley Organic - Greek Style Yogurt, 170 g2281117815311Ico_delete
Egg White - Hard Boiled, Whites Only, 2 Large Egg White340071100Ico_delete
Celery - Raw, 2 stalk, medium (7-1/2" - 8" long)11201641Ico_delete
Add Ingredient

Per Serving:21846365094

For more 90 Day Challenge Recipes, see the Food/Recipe tab or click here!

Hope everyone has an amazing start to their week!!!


Cooking in England | Spicy Beef Casserole

Beef really isn't my favorite meat. I try and live by the mantra that if I couldn't kill it myself, I shouldn't eat it. I could easily kill a chicken. Fishing is fun. Now, a pig would be much harder, but a cow?? That's a big no. Ok, now is the time when I need to stop talking about killing animals and get back to the recipe! I'm morbid.....and weird. I know.

In the spirit of staying lower carb and more protein for my Zeal for Life Challenge, I came up with this little gem of a recipe and I love it for many reasons. First of all, it helps with curing my need for spicy food. I miss mexican food SO MUCH it hurts. So anything spicy makes me happy. Secondly, its meaty enough for my husband to think he is manly while eating it. Thirdly, you can adjust the dairy products to light or fat free to reduce the fat and calorie intake. And lastly, it helps me clear out some veggies from the fridge!

If you have other vegetables that may suit your tastes in this dish, throw them in too! I honestly don't even know what type of pepper this is below, and would normally just just use a regular red bell pepper. But this one had no other destiny, so I went with it, and it was perfect.

Random sized tomatoes from the fridge. two medium tomatoes will work. Use what you have!

Dinner is served!

Spicy Beef Casserole
1 lb ground beef
1 onion
1 red pepper ( I used the one on the pic)
1 can Original Rotel
2 medium tomatoes
4 oz cream cheese
2 cups grated cheddar cheese
1 teaspoon Chipotle Chilli Pepper, or other spicy seasoning
1 teaspoon cumin
1/4 cup cilantro

Preheat oven to 350. Brown beef in large skillet. Drain and set aside. Saute chopped onion and red pepper in the same skillet used for beef, for about 5 minutes. Add rotel and tomatoes. Then add spinach and stir gently. The spinach will begin to wilt down. Once spinach is wilted, fold in cream cheese and seasonings. Then return the drained beef to the skillet and mix.

Pour mixture into a 9x13 pan. Sprinkle the cheddar cheese over the top evenly. Bake 25 minutes, or until cheese melts and dish is bubbly. Sprinkle with cilantro. Let set for about 5 minutes and serve with sour cream.

Dad, I hope you like this one :)

Happy Friday!


Cooking in England | Spicy Fried Chicken with Honey Garlic Sauce

If you like spice, this is the recipe for you! Normally, I am not a fried food eater but I figure that making my own fried chicken is probably a lot healthier. Additionally, I am a total newbie when it comes to frying food. We just didn't eat a lot of home fried food around my house growing up. But you know what...sometimes you just gotta live a little. If you would just like the recipe, scroll down to the bottom.

This recipe calls for a ton of ingredients! I measured them all out before I mixed them all together so I could see the rich colors of the spices. This mixture will be used for the batter.

Next I pounded my halved chicken breasts so that they were all fairly thin and even. If you need to get a little aggression out, this is quite fun!

When I make this dish, I prepare the honey garlic sauce first. It smells amazing when you make this sauce. First, saute the garlic. And really, the amount of cloves listed in the recipe is just a suggestion...I seem to use more each time I make this because I just love garlic.

After the garlic is soft, add the soy sauce,pepper and honey and let simmer. Once it cools, pour into a serving dish if you like. I seriously could eat the sauce by itself. This recipe will make plenty of sauce, which is good because you will want to put it on EVERYTHING.

Once you have mixed the batter up, prepare your egg wash. It works well to have a seperate egg wash/batter station. Luckily I have a nice little portion of counter space next to my stove (hob) that I used for my station.

You will dip your chicken first into the batter and make sure it gets into all the nooks and crannies. Then dip in egg wash, then dip again into the batter.

Little chickens all ready to go!

Drop the chicken breasts into a heated skillet of oil. I used canola but any vegetable oil will work. I filled my skillet with about 2-3 inches of oil. Like I said, I am am a newbie at frying so if you have your own way of frying, do it that way! I cooked mine for about 3 minutes per side. The chicken turns a beautiful dark brown from all of the spices and it has a nice crunch to it.

Once all of the chicken is cooked serve up with some veggies and pour the honey garlic sauce on top. It is truly delicious!

FULL RECIPE: adapted from Rock Recipes
  • large boneless skinless chicken breasts
  • 2 cups flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 1 tbsp freshly ground nutmeg (does not necessarily have to be fresh)
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • eggs
  • 6 tbsp water
  • 2 tbsp olive oil
  • 3-4 cloves minced garlic, or 5 or 6 :)
  • 1 cup honey
  • 1/4 cup low sodium soy sauce 
  • 1 tsp ground black pepper
  •  canola oil for frying
  1. Place the halved chicken breasts between 2 sheets of plastic wrap and using a meat mallet (or lemon juicer, as I used), pound the meat to an even 1/2 inch thickness. 
  2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
  3. Make an egg wash by whisking together the eggs and water.
  4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  5. Heat a skillet on the stove with about an inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. Takes anuwhere between 3-5 minutes per side
  6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. 
  7. To make the Honey Garlic Sauce:
  8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
  9. Add the honey, soy sauce and black pepper.
  10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
This will be a hit, I promise!


Cooking in England | Yummy Greek Chicken

 Disclaimer: I am a newbie blogger and trying new things, not sure if  food blogging is my thing, bear with me!

This delicious Greek Marinated Chicken recipe has been floating around Pinterest for awhile now, and for good reason! It is so simple to put together and the results are amazing.

Cast of characters, minus the chicken...

This recipe calls for a yogurty garlicky marinade which flavors the chicken for a few hours. I marinated my chicken for about 5 hours. Grab a small bowl and mix the yogurt and olive oil. I use regular yogurt and it works just fine, but plain greek yogurt will work out just as well.

Then add the spices..

Once the sauce is made, the fresh ingredients are chopped and added to the marinade. As you will see, I am what I call a "chunky chopper". I love a big chunk of garlic. You can chop yours as large or small as you please.

Squeeze the juice from half a lemon into the marinade and then add the zest of the lemon.

Whisk all the ingredients and grab your chicken.

The recipe calls for 3-4 lbs of chicken pieces. I have now made this recipe about 3 times and I have used all sorts of chicken piece combos. For this particular night, I used 6 chicken thighs (half with skin on), and 1/2 lb of chicken tenders. But, I have used all chicken breasts before and it turned out perfect.

Add the chicken to a large ziploc bag and add the marinade. Mush (yes, mush) around the chicken pieces until they all are well coated in the marinade. Then pop in the fridge for a few hours!

Once you are ready to cook the chicken, preheat the oven to 375 degrees. Add the chicken to a casserole dish. The marinade should stick to the chicken pretty well. Squeeze out the remaining marinade over the chicken.

Bake for 40-50 minutes and voila! yummy Greek Marinated Chicken! The casserole dish will be filled with a lot of clear liquid. I let the chicken sit for about 5 minutes and then transfer to a serving dish.

This dish is so great for many reasons. It is such an inexpensive way to eat chicken with amazing flavor. The ingredients are probably laying around your kitchen anyway. Like I said, this is round number 3 with this recipe and it is pleasing every time!

Served with cheesy potatoes..

adapted from..
Greek Marinated Chicken
  • 1 cup plain yogurt 
  • 2 Tbsp olive oil 
  • 4 cloves garlic, minced or chopped
  • 1 Tbsp dried oregano 
  • 1 lemon
  • ½ tsp salt 
  • freshly cracked pepper 
  • ¼ bunch fresh parsley 
  • 3½ to 4 lbs chicken pieces 
  1. To make the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon. Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes or longer.
  3. After marinating for at least 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 40-50 minutes, or until golden brown on top.

For more delicious recipes click HERE! Thanks for stopping by :)