A delicious and beautiful side salad made with red cabbage and apple.
We’re only a few days into January and we’re already exhausted by the fact that we’ve got so much riding on this year. In addition to all our work, blog, and family goals, we have our own personal goals too. We join the masses who, when the clock chimes midnight, commit to healthier living. We’re not unhealthy in general. We don’t smoke, we don’t drink excessively, we don’t eat dessert every day…but we know we can do better. Maybe we could take the stairs instead of the elevator. Maybe, when we finally get into bed, we can go to sleep instead of scrolling through Instagram. Maybe when we eat koulourakia, we can stop at two instead of seven. Or maybe, if we eat more salad, we don’t have to do any of that!
Learn how to make an easy apple crisp that will become everyone’s favourite.
You asked, and we are happy to help!! Over on our Mia Kouppa Facebook page, we asked you guys if you would prefer apple pie or apple crisp. The overwhelming majority responded with apple crisp. Of course, a few of you suggested that both would be great – and one person specifically asked for Shoofly pie. We looked that up. Shoofly pie has nothing to do with apples, but it does look delicious so thanks for that suggestion!
We’re not surprised that crisp won out over pie. The latter involves preparing pie crust; waiting while it chills, rolling it out, getting frustrated if it breaks apart. A great pie is worth all of this! But, when you want a fantastic apple dessert without much fuss, our easy apple crisp is the recipe you want to reach for. Try it once and we’re pretty sure you will make it again, and again, and again.
Kale, quinoa and apple salad is the perfect Fall salad
Those of you who grew up in Greek households would probably not be surprised to learn that quinoa didn’t feature prominently (at all) in our childhood diets. In fact, it was only while in university, exposed to so much, that we learned of this ancient Incan food. That was long before the United Nations declared 2013 the “International Year of Quinoa”. One of us was exploring a downtown health food store, an activity which felt other-worldly. At that time, natural health food stores and organic food was something that only the most eclectic concerned themselves with. We were by no means eclectic. We were simply curious, fascinated, and hungry.
A wholesome apple cake which is vegan, fat-free, and sweetened with maple syrup.
Νηστίσιμη μηλόπιτα. A classic Greek dessert is milopita, a cake loaded with apples that is perfect with a nice Greek coffee, or a tall glass of cold milk. We could have milopita every day of the week, it’s that good! Although our original recipe is great, we do like to have options and so we have come up with an apple cake that can be enjoyed anytime, by almost anyone!
During periods of Orthodox lent, or when we are baking for vegans we love, this vegan apple cake is a sure winner. And its got even more going for it! This vegan cake is full of apples, uses both regular all-purpose and whole wheat flour, it’s sweetened with pure maple syrup and it contains no fat. We often joke that some desserts are healthy because they contain a vegetable (carrot cake anyone?) or a fruit (strawberry shortcake friends?) , but in this case, it’s actually true!
Mixed greens tossed with apple wedges and slivered almonds, tossed with an apple cider vinaigrette
We try to have salad for lunch almost every day. It’s easy, nutritious, generally low-calorie and the options are limitless. In the summer, when the garden tomatoes are at their finest we tend to eat a horiatiki, or Greek salad, every day. Other seasons, we try to incorporate different ingredients, like apples in the fall.
This super simple salad is a breeze to make, but don’t let its few basic ingredients fool you; the flavour is big.
So sorry if you’ve been planning on starting a diet, or are working hard at eliminating sweets and other reasons to live from your life. If you’re committed to this, and have little to no will power, then we suggest you stop reading now, and head on over here. Quickly. If you’re pretty sure that you can keep reading, for interests sake, and yet remain committed to your new ways, then we suggest you skim this post and try to avoid the photos. If you feel yourself weakening, hurry on over here. If however, you have decided that diets are for duds, and that life is too short to avoid deliciousness, have we got a treat for you!
Greek halva is a semolina based vegan dessert; We have flavoured ours with apples and raspberry
This is an example of what happens when you take basic principles, and then let your imagination run free. The basic principle here is halva-making. Semolina based halva (not to be confused with the tahini based dessert which goes by the same name) is really versatile, and once you understand the basic premise of how to put one together, it becomes very easy to make it your own. We have already shared with you our parents’ basic halva recipe, flavoured with orange and studded with raisins. It’s delicious and it’s a very popular dessert during periods of lent (halva is both dairy and egg free). We’ve also shared with you a vegan chocolate halva, which is a bit more decadent, because, chocolate. But the halva story does not end there.
There is something about pie which just makes us feel warm and fuzzy inside. The almost meditative act of rolling out the crust, the smell of the pie in the oven, and the sight of the filling bubbling out through the vents on the top crust are enough to make us swoon. Apple pies are a particular favourite because they are appreciated by so many; who doesn’t love a classic apple pie? (If you answered “I don’t” to this question, please send us a private message so that we can talk about it). Although we love baking pies, and have a pretty fail-proof pie crust recipe and technique, sometimes we don’t have the time to get involved in pastry making. So when time is limited but we can’t shake the need for a dessert with a warm apple filling, we get creative…and that’s how this recipe came to be.
One of us loves orange! One of the brightest and most vibrant of colours, it just screams happiness, don’t you think? That’s part of the reason this carrot salad is so loved. How could you be sad, or stressed, or frustrated when you’re eating a salad that is joyful, refreshing and so, so easy to put together?
Carrots have long been a staple in our family meals. Our parents always tried to find ways to incorporate this versatile root veggie, super rich in beta-carotene and other vitamins and minerals, into our diet. They add carrots to their fakes and fasolatha, they add a few to the roasting pan when they make roasted lemon potatoes and to the chicken stock when they make avgolemono soup. When we were young, as we would head out to play, our parents would often pass us raw, peeled carrots that seemed to appear out of nowhere, to have as a snack. These were never chopped up into rounds or carrot sticks and placed neatly into a plastic bag; they didn’t have time for that. These were whole carrots, meant to be chomped on as Bugs Bunny would.
A Greek apple cake loaded with chunks of apple and flavoured with spices.
There are so many things that are wrong with this recipe, starting with the name. This is an apple cake, which our parents have forever referred to as a milopita (μηλόπιτα). Now technically, a milopita is an apple pie…which, this is not. It’s a cake, and many Greeks might call it just that, an apple cake or keik milou (Κέικ μήλου). If you are one of those people, please don’t send us emails and well meaning comments informing us that this is not a pie. We know it’s not, but the reality is, this recipe has bigger problems.