Joanna Anastasia

Food

Strawberry chicken protein salad

Strawberry chicken protein salad

So let me tell you one thing about this strawberry chicken protein salad: its delicious. Oh, and filling too. Also, its my family’s new favourite. Even my kids get exited when I say it’s a salad for dinner type of evening now! Because when you mix fresh spinach with garden veggies, strawberries, nuts and grilled chicken breast, then I assure you its pure perfection!

You can either use a freshly grilled chicken, or you can use leftover one, hot or warm, it’s delicious either way. And as for the dressing this salad would be delicious with a lemon poppy-seed dressing or simple olive oil and balsamic vinegar mix. However I went for my favourite maple syrup dressing!

What you’ll need:

For the salad:

2 1/2 cup fresh spinach leaves
1 cup cut tomatoes
1 cup cut cucumbers
1 avocado
1 cup cut strawberries
1/2 cup almonds and pistachios mix
1 grilled chicken breast cut in stripes

For the dressing:

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon maple syrup
1/2 teaspoon Dijon mustard

In a bowl layer spinach, with tomatoes, cucumbers, avocado and strawberries. Add chicken and sprinkle with nuts. Pour the dressing once it’s ready to serve.

Strawberry chicken protein salad

Tip: if you’re having problems convincing your kids to eat salads, invite them to help you with preparation. Toddlers can wash the greens, while preschoolers and older kids can help you cut and mix. It always works with my girls!

Enjoy!

Thin crust pizza hack

Delicious home-made thin crust pizza, that's cheap, easy and delicious! #pizza

I’m a huge pizza lover, and what I’m really in to is a real Italian style thin crust pizza! But as such, I’m usually disappointed with take out. And the frozen pizza? Well, I would lie if I’d say I never buy it, but we all know it’s not the real deal, not to mention that they’re full of sugar salt and other unhealthy ingredients. There are also nice restaurants making real Italian style pizza.. But with two young kids and living on a budget, I don’t go that much to restaurants anymore. And no, I haven’t yet mastered the art of making my own dough.

And yet, I enjoy the Italian style thin crust pizza at home every week now, and it’s cheaper than takeout!

And it’s really a such a simple idea, that I feel almost embarrassed to dedicate a whole blog post to it, but in case you never tried it, here it is: pita bread. Let it soak in. And now imagine: thin crust, perfect home-made pizza.

It’s really just as good. And you can probably even buy a whole grain one.
Mad it makes the fastest homemade pizzas ever!

Thin crust pizza hack

Here are my two family favourites:

Mushroom & pepperoni :

Good quality pepperoni ( or salami!)
Cheddar cheese
Mushrooms
Tomato sauce
Pita bread

Goat cheese & sun-dried tomatoes :

Goat cheese
sun-dried tomatoes
Tomato sauce
Pita bread
Fresh arugula

Simply spread the tomato sauce on pita bread, add cheese and all the toppings (except for arugula). Broil for around 10 minutes. Serve with a side salad or a simple soup. So simple!

Thin crust pizza hack

It may be my favourite mom hack ever, and I hope that you’ll try it and let me know if you liked it too!

Roasted vegetables cuscus salad

This healthy and easy salad is so filling and delicious, full of flavour and frugal!

Here’s a perfect lunch: feeling, easy to prepare, delicious both heated and cold, and really healthy. And you can put it together in the evening, and then have it for lunch even after a couple of days. And its sweet, salty and sour mix of flavors are just amazing! So much going on in one simple cuscus salad, right?

What you’ll need:

1 cup cucsus

1/2 cup feta cheese cut in cubes

1/2 cup red beens
2 big sweet potatoes
1 zucchini
a handful of asparagus

for the dressing:
1 1/2 tablespoon olive oil
1 table spoon lime juice
1 teaspoon maple syrup

Boil water, and pour 2 cups of it on to cuscus, set it aside. Cut sweet potatoes and zucchini in to cubes, and bake in the oven until soft. In a separate dish bake the asparagus until soft.

Mix together cuscus, roasted vegetables, feta cheese, red beans and the dressing. Serve right away or keep in the fridge for up to four days.

Sweet potatoes feta and roasted veggies cuscus sakad

Enjoy your cuscus salad as a delicious lunch or add a bowl of your favorite soup and serve it as dinner! Enjoy!

Sweet potatoes feta and roasted veggies cuscus salad

Easy and healthy breakfast ideas

While my hubby was raised on store-bought cereals, I try to teach my kids that there are other easy and healthy breakfast ideas out there. You can call it the-breakfast-wars! That’s why I’m always experimenting with new recipes, hoping that I might change my hubby’s mind and he’ll finally ditch that sugary cereal for good!

So recently I’m all about breakfast smoothie bowls and overnight puddings, and here are my three recent favorites. They’re all easy, fast and delicious, with an option of preparing them in the evening and having breakfast ready once you’re up!

These puddings are so easy to make and so satisfying !

Oatmeal chia pudding:
(single serving)

1 tablespoon oats
1 tablespoon chia seeds
1/2 cup milk (regular/soya/almond)

These chia oatmeal maple puddinngs are so easy to make, and really delicious! #easybreakfast

Just mix a tablespoon of oats, with a tablespoon of chia seeds and 1/2 cup milk/soya milk/ almond milk; whatever you prefer. Stir! Add a bit of maple syrup and leave in the fridge for 15 minutes or overnight.


this smoothie bowl is so easy and really delicious!  #healthybreakfast

Smoothie bowl:
(single serving)

1/2 cup apple souse
1 banana
1/2 cup natural Greek yoghurt
1/2 cup blueberries
Blueberries, dried fruits and seeds.

Easy and healthy breakfast ideas

In a blender (or using a hand mixer) combine together apple souse, ripe banana, yogurt and blueberries. Serve right away, sprinkled with some more blueberries and seeds.


easy, healthy and so yummy, these peanut butter chia and banana breakfast puddings are my family favorite! #easybreakfast #healthybreakfast

Peanut butter and banana chia pudding:
(4 portions)

1 1/2 cup milk ( regular/almond/soya)
5 teaspoons chia seeds
1 tablespoon natural smooth peanut butter
1 ripe banana
(optional a drop of chocolate souse)

these peanut butter chia banana chocolate puddings are so easy to prepare and so delicious!  #easybreakfast

Using a hand mixer or a blender combine together milk, banana and peanut butter, once well mixed add chia seeds. Refrigerate for at least 15 minutes, or leave it overnight. Serve it as they are, or add a drop of chocolate souse (I won’t judge you).


I hope that your family will enjoy these recipes as much as mine did!

Gruyere and broccoli soup

Gruyere and broccoli soup: simply amazing! #soup

I cook soups almost daily, since it’s the easiest way for me to serve vegetables during the cold moths. Usually my soups are really very healthy, but from time to time I crave simply a hot bowl of yumminess. And this gruyere and broccoli soup is just that: comforting and delicious, perfect for a busy weekday evening that’ll surly pick your mood up!

It’s a family favourite too, and a great way to convince some of those picky eaters to eat broccoli! Also, if you’d like to make it a bit healthier, you could cut on half of the cheese, and replace the cream with coconut milk: I tried it, and it’s really delicious!

What you’ll need:

1 litre of vegetarian bullion
1 cup broccoli
Shredded carrots
1 onion

2/3 cup gruyere ( can be Parmesan or cheddar)
1/2 cup cream 1/2 milk ( or 1 cup coconut milk)

Pinch of nutmeg

On a medium heat cook the onions until semi-transparent. Add vegetable bullion, broccoli cut in pieces, and cook for around 10 minutes. Then add carrots, and cook another 5 minutes. Add milk and cream (or coconut milk), and after around 3 minutes the shredded cheese of your choice (though I really encourage you to try it with the gruyere cheese: it’s amazing!), mix well until the cheese has melted. Add nutmeg, and serve!

Gruyere and broccoli soup , simply delicious !

Enjoy your hot bowl of cheesy comfort with some bread, pita or crackers!

Eat-the-rainbow stuffed sweet potatoes

These Stuffed sweet potatoes are full off flavour and colour, as if you'd be eating a rainbow! Easy yet delicious vegetarian dinner, that your family will love! #vegetarian #easydinner

Eat-the-rainbow stuffed sweet potatoes are my version of simple yet delicious dinner, that is healthy, frugal and easy to prepare! And it’s perfect for one of those busy weekday nights when you don’t really feel like cooking.

Sine one of my daughters didn’t really like sweet potatoes as a baby, I had to get creative serving them, and this is one of the recipes that won her heart. It’s also one of these vegetarian dinners that even a meat lover will truly enjoy. ( I know, because I live with one!)

And what I love about this recipe, is that not only it looks fantastic, but it’s also super healthy! Perfect for balancing it with some cookies for dessert! ( just don’t tell my kids!)

Also, it’s really important to use coconut milk, since it’s the secret ingredient responsable for the lovely complex flavour and rich creaminess!

What you’ll need:

3 big sweet potatoes

1/2 cup Greek yoghurt
1/2 cup coconut milk
1 lime
1 cup chickpeas
1 cup fresh cilantro
Salt & pepper

1 cup Cocktail tomatoes

Cut the sweet potatoes in half (vertically) and bake them in the oven for around 30 minutes , on 350F.

Mix together Greek yoghurt, coconut milk, juice form one lime, fresh cilantro, chickpeas and cocktail tomatoes cut in half. Set aside.

These stuffed sweet potatoes are full of flavour, easy to make and vegetarian: perfect frugal family meal!

Once your sweet potatoes are baked, place them on a serving dish, and pour the souse evenly.

Stuffed sweet potatoes

I hope you’ll enjoy it as much as we did!

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