On Xenia Street is where I fell in love with food. I experiment with traditional recipes & modify some of my Greek favorites in order to make them ketolicious!
I love the convenience of egg bites. While I am usually the type to eat my breakfast at home, there are a few times when I really have to take it on the go. This is such a great low carb idea. They are also a beautiful presentation for Sunday brunch! These are made with … Continue reading Cheesy Bacon Egg Bites
You will love this non traditional take on a traditional prasopita. Prasopita is a leek pita or pie that is made with leeks, red onion, spring onion, dill, mint & feta. It is lesser known outside of Greece, however well loved among the natives. Leeks, onions, shallots, garlic, spring onions, and chives are all part … Continue reading Prasopita- Leek and Onion Pie
Greeks love to eat horta! Horta are wild greens that are usually dark and leafy. One of my dad’s favorite horta are the red stem dandelion greens. And not only him, but most Greeks, including my uncle Nick, who picked these for me from his bountiful garden! We call them radikia. He sent me home … Continue reading Radikia – Red Dandelion Greens
This beautiful bundt cake will be a hit at your next gathering! It is made with almond flour, olive oil, Greek yogurt, lemon zest and ouzo! Glazed with white chocolate, and garnished with toasted almond slivers, lemon zest and dry edible rose petals. This is my take on a lemenoladopita, or lemon olive oil cake, … Continue reading Lemon Ouzo Olive Oil Bundt Cake
Have you ever had halva made from semolina? This is the recipe that my mother would make when I was a child. Halvas Simigdalenios - or Semolina Halva. It is studded with nuts like pistachio, pine nuts or almonds, and dried fruit like raisins. Spiced with cinnamon & flavored with orange or lemon zest. It’s … Continue reading Greek Semolina Halva
Pasteli (or pastelia) is a Greek ancestral food. We have been eating this since antiquity. It is made with two rather supercharged superfood ingredients, honey & sesame seeds. I love to add a little grated citrus peel & a pinch of salt to enhance the flavors. We refer to it as an Ancient Greek energy … Continue reading Pastelia
Two of the most popular pites (pies) are the spanakopita (spinach pie) and the tiropita (cheese pie. Every region in Greece has their own regional variation and every famly has their own special recipe for these. I grew up eating and loving both. Now, you may ask why I would publish two difference pites in … Continue reading Traditional Spanakopita & Tiropita
Greeks love tahini halva. And when Lent comes around, it truly becomes a staple sweet in our homes. Traditionally, it is made with sugar, because it is technically a candy. It is made all over the Middle East and Balkans. In Greece we call it “halva tou bakali” or the halva from the grocer. The … Continue reading Tahini Halva Fudge with Pistachios
One of my favorite breads to bake during my pre-low carb lifestyle days was no knead Kalamata olive & oregano bread. Today, I make this on a very rare occasion as we avoid wheat. Since my favorite way to eat it was toasted, I now create Kalamata olive & oregano crisps instead. These olive crisps … Continue reading Kalamata Olive & Oregano Crisps
The first time I went to Greece as a married woman, one of the pites (pies) my mother in law had prepared for us was her famous galatopita. Galatopita means milk pie. It is a sweet dessert pie that is made with milk custard and a semolina base. Regionally, it can be made with or … Continue reading Galatopita – Grain-free Greek Milk Pie
