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I have a good twenty pounds to lose. I went to Greece recently for about two weeks and lost five pounds when I was there. I walked a lot, but also felt like I ate more than normal.

Now I am back form my trip and I have gained it all back.

The key to my losing weight is in those Greece trips. I don't feel like much is different when I am home, other than maybe the food supply? I am just not sure how to live at home like I do in Greece.

Has anyone else noticed this weight loss while in Greece phenomenon, and have you figured out how to continue the momentum when you get back from a trip?
 
You probably did more walking than you do at home . Most foods in Greece are organically grown thus more delicious and more satisfying
Try a Mediterranean diet
One book I use is :
Mediterranean Diet Weight Loss Solution
Written by Julene Stassou MSRD
It’s excellent
 
You probably did more walking than you do at home . Most foods in Greece are organically grown thus more delicious and more satisfying
Try a Mediterranean diet
One book I use is :
Mediterranean Diet Weight Loss Solution
Written by Julene Stassou MSRD
It’s excellent
Thanks for the advice! You are right about the walking - I checked my Fitbit and I got a good 5000-6000 steps more in Greece per day than I did at home. Hmmm- that might be a good place to start - build the habit of more walking, work on using cleaner ingredients, and start cooking more mediterranean/Greek foods at home.
 
I agree about the walking but I also feel that the food is cleaner. I would look for cleaner foods and gravitate towards that kind of lifestyle - clean eating, Mediterranean ingredients, etc.
 

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg
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