Jazzed up Greek Salad

ImageLast week I felt dehydrated. I was drained, and woke up every day with a headache. Obviously my body was lacking water, but I felt like I was drinking loads.

Time to bring in the back-up… water in food. I decided to make a mammoth-sized salad, greek style – but with added bits, vegetables that are known for being high in water content. I added mushrooms and beetroot, so the ingredients were as follows:


Lucy’s Jazzed up Hydrating Greek Salad Bowl

Leaves – kale and rocket (half a mixing bowl full!)



Red Onion

Mushrooms (briefly cooked in a teaspoon of coconut oil)



Plenty of dry oregano, olive oil and lemon juice to dress it


It was absolutely delicious and incredibly filling. Remember, a lot of the time you feel hungry, your body is actually just thirsty. You’re dehydrated. Our bodies are about 60% water! And I know I’m not the first blogger to point that out! This is not me saying that every time you’re craving something to eat, you should just drink water. You need to know your own body and judge every feeling individually. I know when I’m occasionally feeling faint and my body actually really needs fuel, and I also know when I’m just restless and a bit dehydrated, so I’m reaching for the peanut butter and the teaspoon!

But this salad did just the trick. It filled me to the brim, and I was peeing non-stop for the rest of the day (now we’ve discussed going to the toilet, we’re all very good friends).

Try it yourself and notice how good you feel. It’s not just the water in all those vegetables, but the nutrients in so much raw food.  Enjoy!


See my post on Lucy Salads for other suggestions for mammoth-sized salad bowls to fill you up, and see my post on greek food for breaking down the various advantages of such a salad. And finally, read here why kale is such a fantastic way to bulk up your salad.






“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!