The Rainbow Salad

A couple of weeks ago I caught a virus. Let’s have some overshare time now – most viruses cause vomiting and diarrhea, but mine caused my whole body to just seize up. I had an appetite but anytime I ate anything my stomach would go into agonising cramps and swell up to pregnant size. It wasn’t a good look. Anyway, to cut a long story short, I spent 4 days solidly living off overcooked carrot and brocolli. That was all my body could handle. So now I’m out the other side, I’m craving that raw fibrous fruit and veg that I was deprived for that small period of time. 

So I’ve been making a lot of rainbow salads. Here’s how to do it:

In short… Pile as many different raw, brightly coloured vegetables on your plate as possible.

Drizzle with olive oil and balsamic vinegar.

If the colours don’t make your eyes hurt, you’ve not done it right!Image

In this photo, the salad is made up of a bed of spinach and kale, topped with tomatoes, white onion (I’m brave), grated carrot, chopped beetroot, raisins and fresh basil. I also always tend to garnish anything I make with chilli, because if you can top anything with ginger, garlic or chlili, you’re doing your body and your metabolism a favour.



Now is the time to make a rainbow salad, while the sun is out and the heat is blazing. In winter, you won’t want this kind of thing, but right now it is easy to fill your body with this kind of goodness. So go raw, even just for a meal. “Thanks”, said your bod.


“Fancy” Greek Chicken

For any of my regular followers, it will come as no surprise that I’m putting a Greek recipe up today. For any newcomers, I’m a quarter Greek but like to think of myself as entirely Greek. That about sums up the background information you need to know.

Now, my cousin makes an absolutely mean Greek Chicken. This is a dish that I would generally describe as: chicken  oven roasted in a heap of tomatoes, olive oil, garlic and herbs. I was keen to discover my own recipe for the marvel (I should have just started experimenting…), and in my search I stumbled across this recipe. It isn’t quite the same, but is also absolutely delicious. I call it “Fancy” Greek Chicken, because it’s not quite as homely and messy as most Greek food. Still a fantastic recipe though and well worth a try.

Lucy’s “Fancy” Greek Chicken



4 chicken breasts

1.5 cups white wine

1 lemon (zest and juice)

2 tbsp chopped fresh oregano

2 tbsp olive oil (you can always use more!)

0.5 cup diced onion

1.5 cups chopped toms

2 tsp garlic

3/4 cup Greek olives

1/4 cup basil leaves

1/2 cup feta cheese

What to do:

1. In a small bowl make a marinade out of the the lemon juice and zest, wine and oregano. Season, and pour over your chicken. Cover and marinate in the fridge for a couple of hours ideally.

2. Heat the olive oil in a pan. Remove the chicken and place them in the pan. Cook the chicken, turning only once about every 5 mins, until they are lightly browned on both sides. Then take them out of the pan.

3. Add onion and chopped toms to the now-chickeny pan (yum!) Cook gently for 5 mins or so, then add the garlic and the reserved marinade that the chicken had been swimming in only 20 minutes ago. Bring this sauce to a boil and simmer until the liquid has reduced a little. Feel free to season some more.

4. Return the chicken to the pan, add the olives and the basil and let it all stew away for between 5 and 10 minutes. Remove chicken and sauce, and serve with feta place on top.


Try it and let me know your thoughts. Also let me know if you think you have a superior Greek chicken recipe!