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Losing Weight with the Greek Diet?

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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.
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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 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?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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