Fried bulgur with egg, asparangus, peas and scallions

Fried bulgur with egg, asparangus, peas and scallions

If you checked my latest lesson on Skillshare, you will know by now that it is ideal to combine proteins with carbohydrates in your meals, as proteins slow down the absorption of the carbohydrate, giving you the feeling of satietion for longer. Which means that you make better use of the energy of each meal and you don't crave food every 2 hours like a maniac. Ah, magical basic principles of metabolism. :D

On the recipe level, one of the easiest protein/carbs combos and one of the most favorite ones is the fried rice (carbohydrate source) with egg (protein source). However, on my case and dietery preferences bulgur comes before rice on taste and. So I though, hey girl why not exchanging rice with bulgur? And fry it with egg and seasonal green veggies? And since I have no second voices in my head apart from 'me', nobody denied this plan. ;)

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Green salad with strawberries, flaxseed and violet flowers

Green salad with strawberries, flaxseed and violet flowers

At last! Sun is shining bright and warm, and our courtyards and grocery stores start flourishing with seasonal spring greens. Green salads are in their forte period, so don't forget to accompany every meal with a large salad bowl. One bowl of salad every day and your body will thank you, let's start revolutionizing our diet one meal per day fellas. Salads are the main way (apart from fruits) to get your everyday fibers and vitamins. (I hear you thinking "Yes, mama.", so I will stop right away.)

For this green sensational salad, except from tasty greens, I added a bit of magic in the form of chopped sweet strawberries, flaxseed and violet flowers. Just for a change.

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Fried solea with boiled potatoes (and a salty & sour sauce)

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

Do you know something? If I had to choose between a delicious piece of meat or fish, I think I'd pick the fish. In this decision played maybe a huge role the fact that I grew up so close to the sea. Since the moment I had memories from our holidays, while everyone was playing in the sea I was climbing on rocks by the bay looking for crabs. Oh, I was unbeatable at digging them out of their hideouts without letting them bite me. And then dad, who is a keen diver, would bring me baby crabs with which I was playing and then was freeing in the sea again, "because it is such a pity to kill them". We had bought a paddling pool too... so I could turn it into a mini aquarium for my crabs, sea urchins and little fish. But soon I realized that the sea urchins and my plastic pool were sworn enemies and I carried my little world into a portable car fridge. Of course at the end of each day I would release all my pals in the sea so I could catch them again the next day.
Oh I started babbling again. The thing I wanted to point out is that every place has each own endemics species and if you take your eyes a little further from the salmon tuna and cod fillets you can find little gems in the fisherman of your neighborhood. I got two soleas the other day and I prepared them in the most simple and delicious way.

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

You will need (for one person):

  • 2 medium soleas (of 300gr. total)
  • 5 medium potatoes

For the sauce:

  • ½ tsp. Dijon mustard and homemade mustard
  • 2 fresh onions
  • 1 ½ juicy lemons
  • 2 tsp. virgin olive oil
  • capers
  • 2 medium pickled cucumbers
  • freshly ground pepper and dill

Procedure:

Peel the potatoes, cut them in slices and put them in a pot to boil. Wash the soleas nd in a large pan add a little olive oil and when it warms add the fish. As they are thin each side needs 3-4. Before you flip them add freshly grounded salt and pepper to the side that will touch the pan.  
As for the sauce, like I told you the other day: chop finely  the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it. Remove the fish from the  pan, drain the potatoes and serve them all in a big plate. Top with the sauce and enjoy!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

A salty and sour sauce for your boiled salads

A salty and sour sauce for your boiled salads | from IN WHIRL OF INSPIRATION

Cold, time for two. And by two I mean you and the heartwarming boiled salad you will prepare today. Or is it only me that I tend to eat so many boiled salads during the cold months; boiled zucchini/broccoli/greens you name it, I love them.  With that said I will show you an easy salty and sour sauce you can make to top your salad, which can also replace all the mayonnaisethat goes into potato salads nowadays and it's not the healthiest thing to consume in big quantities (unless it is a homemade one). This sauce will bring the flavor out of the boiled vegetables without oveloading them, trust me.

A salty and sour sauce for your boiled salads - cutting the scallions | from IN WHIRL OF INSPIRATION

You will need (for topping a salad):

  • ½ tsp Dijon mustard or homemade mustard
  • 2 scallions
  • 1 ½ juicy lemons
  • 2 tablespoons of virgin olive oil
  • 2 medium pickled cucumbers
  • capers
  • freshly ground pepper and a pinch of salt
  • dill

Procedure:

Chop finely the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it.

We added a bit of homemade pickled sea fennel on top, but if you don't have some, how about some pickled purslanes?
 

A salty and sour sauce for your boiled salads | from IN WHIRL OF INSPIRATION

And before I wish you bon appetit, what toppings do you use on your boiled vegetables? I am so curious to know, spill the beans in the comments below if you want. xoxo

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Smoked salmon sandwich with cucumber & butter

smoked+salmon+sandwich+(1).jpg

So. Back I am, back from Easter holidays and back to uni and work too. Back to reality in general. And although many stories are waiting to be told -all stored well in the old, wooden shelves of my brain-, I will show to you now the best by far way to eat smoked salmon. You simply can't imagine how butter and smoked salmon work together. Go ahead, learn the secret.

smoked+salmon+sandwich+%25283%2529.jpg

Ingredients

:: smoked salmon thin slices

:: bread

:: cucumber

:: butter (prefer an animal one, for a richer flavor)

:: scallions

:: dill

(Super easy) Procedure

Slice the bread, spread the butter, cut slices of cucumber & salmon. Add slices of scallion and dill on the top.

smoked+salmon+sandwich+%25282%2529.jpg

Cheers for the most easy peasy lemon squizy mouthwatering salmon sandwich. Bon appetite!

8 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!