Greek Food, Cooking and Recipe Community

Losing Weight with the Greek Diet?

1 - 5 of 5 Posts
GreekGirlCooks

GreekGirlCooks

Active member
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
 
Rhea said:
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
Click to expand...
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.
 
When I visited Italy last year, I walked everywhere, enjoyed fresh Mediterranean meals, and surprisingly lost a few pounds without even trying. It's like a lifestyle switch that's hard to replicate at home.

One thing I found helpful is to bring a piece of that experience back with me. I started incorporating more Mediterranean-inspired dishes into my meals—lots of veggies, olive oil, and fresh herbs. It helps keep that healthy vibe going without feeling like I'm on a strict diet.

Have you checked out goliathsteroids.com? They have some cool tips on staying motivated and maintaining momentum post-trip. Maybe incorporating small changes inspired by your travels can keep you on track.
 
Last edited:
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top