What a fabulous vacation I had—but it seemed like all I did was eat and drink! I’d just finish breakfast and it was time for lunch, then cocktails, then dinner, and more cocktails.
I’m a pretty strict vegetarian and I really watch my diet and exercise. But vacation 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, I always took the stairs—spent a fair amount of time walking around the city—but by the time I got back to Denmark, I felt a bit… overindulged.
Enter recovery week.
I whipped up a batch of vegan chili, which is my secret weightloss weapon. I’ve also traded my gin & tonics, martinis, and red wine for tea and protein shakes. I’m back to working out for at least an hour a day, and I seem to have reversed the damage ;-)
In continuing to lighten up my evening meals, I’ve 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.
Like it? Pin it for later :-)