What a fabulous cruise we had, but it seemed like all we did was eat and drink! We’d just finish breakfast and it was time for lunch, then cocktails, then dinner, and more cocktails.
I’m a pretty strict vegetarian (right down to the vitamin D & B12 deficiencies) and I really watch my diet and exercise. But cruise week was no holds barred! I left my workout gear at home, indulged in breakfast, multi-course lunches and dinners, dessert, wine, and cocktails with a reckless abandon I haven’t experienced in years.
In my defense, we always took the stairs, spent a fair amount of time promenading on the promenade deck, and avoided the buffet like the plague, but by the time I disembarked, I felt a bit… overindulged.
Enter recovery week.
Robert whipped up a welcome home batch of his vegan chili, which is my secret weightloss weapon. This week, I’ve traded my gin & tonics, martinis, and red wine for tea and protein shakes, and lightened up our evening meals. I’m back to working out for at least an hour a day, and I seem to have reversed the damage ;-)
In lightening up our evening meals, I looked South, to my newest culinary muse, Greece. One of the things I’ve made this week is my vegetarian Greek pita recipe, which is a close second to the tempeh gyros I posted last month.
Vegetarian Greek Pita Recipe
1 cucumber, peeled, seeded & diced
1 red bell pepper, diced
1/4 cup diced red onion
1/4 cup chopped kalamata olives
6 pepperoncini, chopped
1/3 cup crumbled feta
2 T olive oil
1 T lemon juice
1 t red wine vinegar
1 t dried oregano
Throw everything except the salt, pepper, lettuce and pita bread into a large bowl, mix it up and season it with salt and pepper.
Lightly toast the pita bread, line it with a lettuce leaf, then fill it with the salad mixture.