After a solid 4 weeks of the Athenos Change for the Feta program, I am sad to say I have completed it! It was a fun month only slightly filled with more feta salads than usual. Feta has been a staple in our salads (along with avocado- yum!) for at least a year.

Prior to meeting PB, I disliked both feta and avocado!

Luckily I smartened up and learned to love them both- and you will almost always find one of the two ingredients in my daily salad! To be clear, I do not always 100% buy Athenos brand feta, but I alternate between Athenos and another brand, based on what my market has. Unfortunately (fortunately?), it seems as though they often run out of Athenos!

I can understand why.

*Pictured here with Heather of Hangry Pants and some fabulous Athenos accessories!

If you want to add some spunk to your next salad, consider adding one of the following ingredients:

• Feta, obviously
• Avocado
• Crushed smoked almonds: They have the smoky flavor of bacon… without the animal. My favorite brand is Blue Diamond, which they sell at almost all markets.
• Fresh basil or mint
• A simple and fabulous salad dressing of lemon juice, kosher salt, feta and olive oil

Thank you all for supporting me in the Athenos Change for the Feta program. I really enjoyed sharing my creations with you, and I hope you were inspired to eat more salads this month!

Here are some of my favorite salads from the month:

• Deconstructed Healthy Spanakopita (!!!!)
• Simple Summer Salad
• Greek (Italian) Salad
• Pesto Pasta Salad (!!!!!)
• Bean Salad
• Summer Roasted Corn & Tomato Feta Salad

Please share your favorite combos in the comments below!

When was the last time you made French toast? I haven’t made French toast in many years, and the last time I ordered it at a breakfast spot was over 3 years ago, before I ever even met my husband!

That had to change, and fast.

I love French toast, but I hate the way I used to feel after… food comas are no fun in the morning, and I prefer to have an energizing breakfast that will last me all morning. To solve this issue, I lightened up my classic French toast recipe a bit and paired it with lots of fresh fruit. I did not have good whole wheat bread on hand, but next time that is what I would use. I need to stock up on Nature’s Pride breads!

When I was little my mom or my auntie would sometimes make french toast for us kids. They would use plain square white bread and makes piles and piles of french toast. We ate each piece as it came out of the pan before it could get even a smidgen cold. I loved the fake maple syrup (Aunt Jemima’s!!), but some of my cousins preferred the real stuff. All of us would douse our french toast in as much powdered sugar and syrup as we could handle, and each bite was washed down with a cold sip of milk. No french toast breakfast was complete without my cousin Rawan proving to us that she could stuff a whole piece in her mouth in one bit! Crazy!

I love food memories, don’t you?

While this french toast does not come with a cousin ready to show her french toast talents, it is a simple yet fancy breakfast dish that everyone should know how to make. You can impress family, guests, and even yourself!

For another fun breakfast dish that even your kids will love, check out these banana bites. My friend sent me the link and I have been thinking about them since.

French Toast
Serves 1

Ingredients:
2 thin slices of day old ciabatta bread
1 egg white
¼ cup skim milk
dash of vanilla extract
small pinch of salt
1 teaspoon real butter

Serve with your choice of: fresh berries, banana slices, maple syrup, powdered sugar, or even peanut butter!

Directions:
Heat a nonstick pan over medium heat and add half the butter. Meanwhile, whisk together the egg white, skim milk, vanilla extract and salt. Note: the salt brings out all of the other flavors. Soak each piece of bread in the mixture for about 15 seconds. Be sure that both sides are covered in the liquid. Drop one piece in the pan. Flip after 3 minutes. Remove when golden brown on both sides. Add the rest of the butter and repeat with the second piece of bread. If you are like me, enjoy with banana slices, fresh  berries, and a bit of toxic sugar free maple syrup.

Already ate breakfast and need an inspiration for lunch? Check out some of my favorite Athenos feta recipes!!

Meal planning can be overwhelming for someone first learning to cook for him/herself. I know when I first moved out on my own and decided to start meal planning and stop wasting food, I was overwhelmed.

REMINDER: Cooking is not difficult, or at least it does not have to be.

Tip #1: Start meal planning to stop wasting food.

Some people plan an entire month’s worth of dinner at the beginning of the month. Chelsea of Being Chelsea does it extremely well. It does not work for me as I don’t have the stable life she does yet. My plans and nights change often, and I never know if my husband will be home for dinner or traveling. I don’t often ask myself what’s for dinner on that exact day, but I can never plan more than a few days ahead.

Tip #2: Do what works for you, whether that is planning a day ahead, week ahead, or month ahead.

I plan a week’s worth of dinners usually, but you can read more about that in Part 1 of this series. For me, meal planning is the reason I don’t gain weight. In the morning every single weekday I plan what I will eat for breakfast, lunch, dinner, and for snacks. Once in awhile I change it based on a change in plan or taste, but I often follow that plan exactly. This might not work for everyone, but it definitely works for me.

Tip #3: Meal planning can help you control your weight.

You learned most of these tips in Part 1 of my “You Can Learn to Cook” series, but now you are probably wondering, what’s for dinner? While I usually follow a basic formula for our dinners, I still try to be as creative as possible. Here is where I get my recipe and dinner inspiration:

What I See

When I visit the market to buy my main staples for the week, I spend a few extra minutes browsing the produce section. Are there any vegetables that look particularly great? Did anything come into season just recently that I haven’t cooked with in a bit? This past visit, I saw that there was an entire case of zucchini from only 40 miles away, and there were also lots of tomatoes. I knew I would make a few lunches or dinners using both of those items. The zucchini became the inspiration for this zucchini pasta dish, and the tomatoes inspired my Athenos feta salad lunch.

What I Remember

I love to try to recreate emotional reactions to food. Does that make sense? I have so many strong memories from my childhood attached to specific dishes, and when they pop into my head, I basically try to make them right away. Oddly enough, most of these dishes have yet to be shared here. For example, we had a friend coming over last year and I wanted to make dessert. I had no idea what to make when I remembered a dessert my nonnna makes all the time. I have a strong memory of nonna making “rolls with jam” and saving the best ones for my brother, who was (and still is) obsessed with them. Nonna hasn’t made rolls with jam in a bit, but both she and my auntie still have the recipe. I immediately retrieved it from them and added it to that night’s menu.

What I Read

Blogs, brand websites, foodie sites… they can all be great resources for recipes. I have made several recipes by Giada and Ina, and I am constantly inspired by the blog world, especially when it comes to snack time. Don’t be afraid to try a recipe exactly as it is intended. It is fun to taste a dish as someone else wants it to taste, and it can make the meal planning process easier. Friends have shared great recipes with me as well, and much like a blogger, I trust it if a friend says it is good!

What I Dream

Once in awhile, a recipe or dish will come to me in a dream. That is not a joke or an exaggeration. In fact, some of my favorite recipes came to me in dreams. I also have found lots of recipe inspiration while feeling hungry on long runs. If you have ever gone on a long run, you know exactly what I am talking about! (Side note: I really miss long runs!) Sometimes these recipes work beautifully, and other times they don’t, which leads me to my next point…

Tip #4: Don’t be afraid to take chances. Not every recipe will be perfect. Not every recipe will be healthy. I always make small adjustments to my recipes each time I make them. If I had ample time and a huge budget, I would recreate small batches of recipes over and over again until they are perfect, but that is not the case. I take a chance and while sometimes it works, sometimes I also fail. That is ok and that is how we learn to be better cooks.

In the same regard, I always try to make a balanced meal. The formula that works for me is 1 source of protein, at least one vegetable, one source of fat (plus olive oil if I need it), one carbohydrate, and often times a salad. I know that this formula is what keeps me satisfied and energized. Find what formula works for you and stick to it. Once in awhile, even though I followed the formula, I am still hungry 2 hours later. Rather than getting upset about it, learn how not to repeat it.

What’s in my Fridge

By the end of the week, I usually have some odds and ends in the fridge. I use it as inspiration to decide what is for dinner that night. It usually turns out to be a great meal I would not have otherwise created.

What I Learn from a Restaurant Menu

I have tried to recreate restaurant meals many times at home. Great restaurants usually have great chefs behind them, and I have learned some great techniques and food pairings just from paying attention to the menu. The best example I have is a watermelon and feta salad, which I never would have created on my own (still mastering that- not ready to share the recipe).

A few quick thoughts on this subject:

1. Consider your audience. For example, if you are dining alone and will be at the gym late, plan an easy, quick to assemble meal for that night.
2. Study food pairings. Watch Food Network. Read recipe blogs. Study restaurant menus next time you are out. Learn all you can about food pairings.
3. Be risky, but not weird. I know some people think hummus goes with everything, but you will never see me make a chicken salad with hummus as a binding ingredient, or chocolate covered raisins in a salad. I prefer to stick to simple pairings that I know will work. I don’t like to waste food.
4. Don’t forget that it gets easier with time and practice.

Here is my dinner plan for this short week (I head to HLS Thursday morning), and the source of inspiration for each dish:

Monday: roasted chicken breast (inspiration: Gina), roasted tomato and zucchini (inspiration: market), bulgur pilaf (inspiration: PB missing this childhood and Armenian favorite), salad (inspiration: left in fridge)
Tuesday: spinach salad (inspiration: left in fridge from weekend), beans (inspiration: from pantry), almonds (inspiration: pantry)
Wednesday: Mushroom, Pea & Garbanzo Bean Pasta Bake (inspiration: market- great whole wheat pasta on sale- and filling in the formula pieces)

You Can Learn to Cook series Part 1 is all about Your Meal Plan. Check it out if you haven’t already.

I would like to point out that reader Stacy R. is the reason I am finishing this series. I had originally written the entire series in Ecto, only to lose it this winter. After a few tears and a second try, I lost the series a second time. This is the third time I share this information in written form, and I hope you find it informative.

For more specific ideas on how I create my menus for entertaining, come to my 11:45 AM session at the Healthy Living Summit on Healthy Entertaining. I will also be sharing highlights from the presentation next week.

Where do you get YOUR recipe inspiration from? Share in the comments below!

Previous Posts this week:
Summer Roasted Corn and Tomato Feta Salad
BlogHer 2010

I love roasted tomatoes. They are my favorite summer food, and I love the day that the market is full of every type of tomato, from small red hard tomatoes to large juicy yellow ones. I do not discriminate against summer tomatoes. They are all equally precious, as they disappear with the first tastes of fall.

While we have a few weeks left of gorgeous summer tomatoes and summer corn, I am doing my best to eat them all the time. So far I am doing a fantastic job. This salad practically prepares itself, as you just throw the veggies in the oven to roast and then top with a nice hunk of Athenos feta. This summer roasted corn and tomato feta salad will bring you right to the heart of your nearest farm.

I received so many emails after featuring a photo of this salad that I had to share the simple recipe.

Summer Roasted Corn & Tomato Feta Salad
Serves 1

Ingredients:
1 pint grape tomatoes, rinsed
1 ear of corn
1 small potato, peeled and diced (optional)
1 tsp kosher salt
dash black pepper
dash hot red pepper
1 tbs olive oil
1 oz fresh Athenos feta

Directions:
Preheat your oven to 450 degrees F. Toss the tomatoes, corn, and potato (if you are using one) with the salt, pepper, and hot red pepper. Then toss with the olive oil. Line a baking sheet with foil and place the vegetables on it in a single layer. Bake for 15-20 minutes, tossing every 5 minutes or so, until the tomato skins slightly pop or wrinkle. Shave the corn and toss with the tomatoes (and potato). Top with the feta and serve. Enjoy!

The feta melts just slightly on top of the warm vegetables, creating a creamy, flavorful salad. If you want more Athenos Feta recipes, click here!

Previous posts this week:
BlogHer 2010
Welcome to my Blog
Operation Beautiful on The Today Show
BlogHer 2010 Schedule

I love roasted tomatoes.
And grilled corn on the cob.
And soft creamy potatoes. And fresh feta.
Mix them all up and you have a summer meal in a bowl.
I’m going to miss summer… but to be honest, it’s only for the tomatoes.
Fall is my favorite. I can’t wait for fall.

Flashback. This one makes me happy.
Flashback 2. Perfect with summer tomatoes.

Winner is!

Scargosun

Honestly, the simplest Greek salad is just a HUGE fave of mine. I have been doing really simple meals lately and it just takes me back to the two weeks my husband and I spent in Greece. It seems MUCH too long ago.

*******************

Sadly, the last Athenos Feta Friday Giveaway has arrived. I will be giving away the last  fun ATHENOS Feta package to one lucky winner!

The prize package includes:

• ATHENOS Feta coupon
• ATHENOS Feta “Shape Up Your Salad” recipe booklet
• ATHENOS Feta water bottle
• Life Time Fitness 1-month membership
• Fit & Fresh salad container
• An adorable Built NY lunch bag

How to enter? Leave a comment in this post sharing your favorite dishes that use FETA. Me first! Out of all of the things I have made on this site with feta, my favorite are my Healthy Turkey Burgers and my Shrimp & Bean Barley Salad.

You can find my previous ATHENOS feta salad posts here. You have until this evening, July 30, at midnight EST to enter. I will *subjectively* be picking the winner- so make your entry good! I will post the winner at the top of this post and in the comments section this weekend.

Good luck and HAPPY FETA FRIDAY!

The last Feta Friday Giveaways can be found here and here.

Deconstructed Healthy Spanakopita is the perfect salad to make when your fridge is empty and you want a healthy meal. It takes no time to prepare and is great for a weekday lunch. Make sure you take the extra step to heat the feta as it makes it melty and intensifies the flavors of the oregano and pepper. My friend Gina (a different one than the Gina that qualified for Boston!!) reminded me that in Greece they sometimes bake feta with spices and I had completely forgotten how delicious it is. I am happy that I tried it because this dish is going to become a staple in my home. Try it and let me know what you think!

Deconstructed Healthy Spanakopita
Serves 1

Ingredients:
1 oz traditional Athenos feta
1 tsp dried oregano
1 tsp black pepper
dash hot red pepper
1 box frozen spinach, defrosted
1 small Mission whole wheat wrap

Directions:
Preheat your oven to 375 degrees F. Put your feta in a piece of foil, top with the oregano, pepper, and red pepper and seal in the foil. Bake in the oven for 10 minutes. Meanwhile heat the spinach in a medium pot and drain well. Toast the wrap and then break into pieces. Place the spinach at the bottom of a bowl, top with the feta and serve with the toasted wrap pieces. Enjoy!

Other Feta Recipes:
Simple Summer Salad
Greek (Italian) Salad
Pesto Pasta Salad
Bean Salad

I love pasta. But I always wish there was a way to make it healthier. A healthy pasta dish would make me a very happy Italian girl.

Well, I found it! ZUCCHINI PASTA!

Back in October I had the squash fettuccine at Small Plates in Cambridge. I had been thinking of that “pasta” for months, until I finally decided to try and make it. For some reason I thought that I would need a special tool to make pasta out of zucchini, but I just used my normal vegetable peeler. I know some people (like The Fitnessista) make spiralized zucchini, but I do not have a spiralizer.

The process was really simple. I cleaned a zucchini, cut off both ends, and then used my vegetable peeler to make strips. I kept going until I got all the way down to the core where the seeds are. One normal zucchini makes about 1-1.5 cups of pasta. I then steamed the zucchini “pasta” for 2-3 minutes in salted water before topping it with my favorite pasta sauces. Be sure to strain the zucchini well because it gives off a lot of liquid.

The resulting healthy zucchini “pasta” tastes just like al dente pasta, and is the perfect vehicle for any sauce. I like it more than regular pasta because I really like big portions, but I don’t want to gain weight or feel sluggish. With zucchini pasta I can eat a HUGE bowl for less calories and carbohydrates than pasta, but I also get plenty of vegetable servings too! And it is really delicious.

The first sauce I tried was the pesto sauce featured above.

Other sauces PB and I ate with zucchini pasta:
-crushed tomatoes with mozzarella, garlic, and black pepper
-cannellini beans, Athenos feta, tomatoes and fresh basil
-just a touch of garlic, salt and pepper

For the record, PB loves it just as much as I do and asked that we make it at least once a week! I think that is a success!!!

If you have any other suggestions for sauces to eat with this pasta, please share. We are on a healthy zucchini pasta mission! You must try this technique!

***

PB and I celebrated our one year anniversary this weekend. I posted a video of wedding photos yesterday- Check it out!

I can’t believe PB and I have been married for a year!!!! For our first anniversary, I made him this video, and I just had to share it. I love my PhillyBoy!

*The video is long, but worth it!

Wedding Vendors:
Resources: Mindy Weiss’ Wedding Book, weddingbee.com
Photography: LifeFusion Photography
Videography: Infinity Video
Flowers: Flowers by Semia
Dress: Priscilla of Boston
Bridesmaid Dresses: Priscilla of Boston
Bride’s Jewelry: My mom’s
Bridesmaids’ Earrings: Swarovski
Hair: Kassiane of Femme Fatale & Stephanie
Makeup: Arionna of M Squared Salon
Groom + Groomsmen Tuxes: Carl Anthony Tuxedo
Venue/Caterer: The Westin Providence
Church: Sts. Sahag & Mesrob Armenian Church
Jazz Trio: East Side Horns
Ceremony Music: Woodvale String Quartet
Reception Music: Armenian band, Anthony Crocenzi
Invitations & Other Paper Goods: Quaint Correspondences
Middle Eastern Appetizers: Delicacies
Lighting: Suzanne B. Lowell Lighting
Transportation for Bridal Party: Trolley Tours of Providence
Candy Bar: Self (Full candy bar details)
Day of Wedding Coordinator: Lisa Reindl- email me for her information!

PB and I are off to celebrate by making a fun dinner using Athenos feta! I am really enjoying this challenge, as is he. I can’t wait to share our latest creation AND tell you all about our weekend- it was extremely special!!!!

P.S. Very last chance to enter the Tempur-Pedic Supreme Cloud Mattress Contest!

Congratulations! You are the winner!

Erica

July 23, 2010 at 2:57 pm (Edit)

I so want to win this- love this cheese! I like a simple pasta salad- roasted veggies (eggplant, tomatoes and zuch are my favorite), pasta, feta, olive oil and lemon juice. Fabulous. If you want a little crunch- roasted chickpeas or pine nuts are a great add on

*********

For each of the next few Fridays I will be giving away a fun ATHENOS Feta package to one lucky winner!

The prize package includes:

• ATHENOS Feta coupon
• ATHENOS Feta “Shape Up Your Salad” recipe booklet
• ATHENOS Feta water bottle
• Life Time Fitness 1-month membership
• Fit & Fresh salad container
• An adorable Built NY lunch bag

How to enter? Leave a comment in this post giving me your best pasta salad ideas using ATHENOS feta!

You can find my previous ATHENOS feta salad posts here. You have until this evening, July 23, at midnight to enter. I will *subjectively* be picking the winner- so make your entry good! I will post the winner at the top of this post and in the comments section tomorrow.

Good luck and HAPPY FETA FRIDAY!

The last Feta Friday Giveaway can be found here.