Fresh green beans with tomato sauce, potatoes and lots of oregano

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Fresh green beans in the pot is one of my favorite dishes, so delicious! And extremely healthy too, do you know why? You sure do, but let me repeat it one time; it mainly consists of vegetables. As a matter of fact, every balanced each dish should consist mainly of vegetables.

To make your life easier, let me tell you a simple trick to incorporate more vegetables in your meals. Start designing a dish from what vegetables you want to eat and how you will cook them (boiled, grilled, stir fry etc.). Then decide on what carbohydrate (potatoes, rice, pasta, bread etc) and protein (lentils, eggs, fish meat etc) sources you will include. As you can see, meat is not the center of the dish (as we normally think), but only a part of it. I applied this golden rule in this dish too. First I decided on the vegetables (green beans with tomato sauce in the pot). Then I added a source of carbohydrates (potatoes) and a source of protein (feta cheese). With this rule in mind, you can control the quality of every meal!

If you want to know the very basics of our metabolic system, and my very best tips for creating a healthy and balanced diet, without restrictions and calorie count, you can participate in our free lesson. Oh yes! We organize a course through for our email subscribers. It lasts 14 days and step by step we will create together a healthier diet for you. Are you in?

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Ingredients (3 servings:

  • 1 kg of broad fresh green beans
  • 1 large onion
  • 2 cloves of garlic
  • 6 juicy tomatoes
  • 3 medium potatoes
  • extra virgin olive oil
  • fresh parsley or dried spearmint

Procedure:
 

  1. Start by cleaning the beans, cut the top and bottom end of all of them. Then break them in half and try to separate the two pieces. If the sides are joined by a "white hair", you must take this off too. Run a potato peeler along the side edges of each bean to remove this "white hair"
  2. Afterwards, clean the beans with some water and in a pot add with them a little bit of olive oil and water. Close the lid, and steam them in low fire. When they start getting darker, by losing the bright green color, they are ready. Remove them from the fore and discard the liquids of the pot.
  3. Chop the onion, add it in the bottom of the pot (take aside the beans), add plenty of olive oil and sauté them in low heat. As the onions are sautéed, in a blender mash the tomatoes. When the onion is golden and softer, add the tomato sauce, the chopped garlic cloves, a little water and 3 small potatoes cut into pieces. It is ideal for the liquids to cover 2/3 of the green beans in the pot. Let them to boil over low fire for 30 minutes, and when it is ready (check the potatoes), add chopped fresh parsley or crushed dry spearmint.
  4. Serve with a large piece of feta cheese on the side. Bo appetite!
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!

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Molletes: bruschettas alla Mexico with melted cheese, avocado, tomato and lots of coriander

Have you noticed that cultures with similar food habits and ingredients, and climate, tend to have similar dishes. It was huge revelation for me was, when I discovered the Mexican equivalent of bruschettas. They are called molletes, they contain melted cheese, mashed beans, tomato, avocado, coriander and ... ENOUGH! Read the recipe on your own, cause I am already drooling on my keyboard.

Read More

Delicious summer tourlou (the Greek ratatouille) with traditional sausage

Delicious summer tourlou (the Greek ratatouille) with traditional sausage

The other day I was preparing my dinner, a rich salad with a boiled egg and some lovely crunchy slices of bread and one of my roomates asked me "Ah you are on diet?". "Umm no, I eat eat what I would normally eat.", I replied. It's true that my Mediterranean cuisine dietary habits fall into the category of "healthy food" or "are you on a diet?". For me it's just my "everyday meal". But this didn't come from one day to another, from a yound age, for example, I know that no meal is complete without a large salad bowl, when my classmates would eat fried fries with ketsap for lunch. In a great future, people should categorize healthy food as their everyday food, as it stands above diets and trends. It is a healthy way of living.

With that said, let me show you the ultimate the healthy summer dish, with a splash of (avoidable) unhealthiness. Tourlou (the Greek ratatouille) with traditional saigage. Tourlou is the best way to use large amounts of summer vegetables, before they (hypothetically) going bad in the fridge. You can also prepare a big bunch and refrigerate some portions for busy days when you don't have time to cook.

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Filled eggplants with tomato bulgur & white onion feta sauce in the oven

Filled eggplants with tomato bulgur & white onion feta sauce in the oven

One of the most favorite Greek dishes, are the filled eggplants with a mixture of rice and minced meat and on the top a thick layer of béchamel.  It’s delicious, no one can protest to that. However, today I am gonna show you a bit healthier version of that delicious dish, a vegetarian one.  However, I couldn’t resist and accompanied some of these filled delights with some grilled meat. Only some of them, just to show you all the possibilities. ;) 

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Stuffed bread with red peppers, feta & olives

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I'm just going to come out and say this bread is a-ma-zing. Seriously. If you are looking for ideas for a friends hangout at your house, make that and your friends will love you. If they do that already, they will love you more. Actually, make it now to test it out and play with what flavors you want to use, as a practice run. Then make it again every time you want to cast a love-me-forever spell on anyone.

So you have been warned, this is quite addictive. It reminds of a pizza, but it's much better. Basically, anything that works on pizza would be great here. I decided to try two favorite flavor combinations on my loaf of bread. I used tomato and red pepper pastes, which softened the heart of the bread and then the ingredients above worked like magic.

If you guys make this, you have to come back and let me know what flavors you made.

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Ingredients (serves 2-3):

:: 1 unsliced loaf of bread

:: 200gr of grated melting cheese ( I used gouda)

:: 2 big mushrooms

:: 2 medium onions

:: 3 big juicy tomatoes

:: 2 red peppers

:: 150gr feta

:: 12-15 kalamata olives

:: 1 tbsp butter

:: 1 tbsp chopped fresh thyme

:: 1/4 cup finely sliced scallions and parsley

Procedure:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the thyme and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.

In a blender mash separately the tomatoes and the red peppers.

Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet.

If you are going to do it half-half like me insert between the cuts of the first half the red pepper mash the onions, grated cheese and mushrooms. In the other half add the tomato mash, the feta and the sliced olives. Use your fingers to push the ingredients down into the loaf.

Combine the scallions, parsley, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.

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cheesy+stuffed+pull+apart+bread+%25284%2529.jpg
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!

3 Ways to Eat it: Pesto

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The other day, I made for you homemade pesto and I promised to share with you my favorite recipes with pesto: So, there we go:

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A warm slice of bread with a little butter on, some omato slices, prosciutto, a fried egg and a spoonful of pesto. And your day could not start in a better way.

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I am a pasta girl, but sometimes a dish of gnocchi with fresh onion, chopped parsley and pesto is exactly what you need.

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Corn on the cob with feta cheese, pesto and plenty of slat and pepper.

 

So, what would you do with your pesto?

❤ 

5 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!