May 07, 2014

Going Going Green

I don't know why, somebody please explain it to me, whenever I decide to go on diet, I get immediately hungry. Or when I decide to seriously cut back on sugar and carbs, I crave a large chocolate cake. Not a slice, a cake, and believe me, at that point I could easily finish it.

There was no different this time either. As soon as I thought on the magic word of diet, I was starving for sweets, and in 30 minutes I managed to empty the entire cookie shelf I have. After that of course followed the huge remorse, but I couldn't help myself. And it is the same struggle every single day. I'm quite determined in the morning to keep up the good will and not breaking the diet, but by the clock hits 6 pm, I cannot help myself..... I  must stay strong! I must stay strong, I must.... 

Time has come, the temperature is reaching the 25C outside, and the bathing season is just around the corner. I have to, and I will stay strong this time. Although it seems like the Summer is not the key motivating factor, I seriously have to find something that keeps me away from the cookie shelf.
So if everything goes right, a new era is coming in the life of the blog, that will from now on called The Green era. I will bring all kinds of greens to you, starting with this gorgeous veggie plate. you might want to join in me on the diet. I would love that, knowing that I'm not alone struggling in this endless fight against myself.

Warm Fava Bean & Peas Salad 

fava beans
young salad leaves
an egg

Lemon chili dressing:
50ml fresh lemon juice
100ml extra virgin olive oil
chili flakes
1 garlic clove (minced)

1. In a small bowl, combine lemon juice, olive oil, garlic and chili flakes.
2. Melt butter in a sauce pan, and saute peas and fava beans for 10 minutes.
2. Remove from heat and stir in the lemon sauce.
3. For poached egg, bring water in a saucepan to almost boiling, then lower the heat until it is simmering. 
4. Crack an egg into a small cup, then carefully drop the egg into the water. With a spoon, nudge the eggwhite closer to the yolk. 
5. Leave the egg in the water for few minutes until the eggwhite is cooked. 
6. Top the salad with poached egg and serve with warm toasted bread.


  1. Love your blog! Great and beautiful!
    Hugs from Rome,

  2. Stunning photography!Love it :)

    1. Thank you so much Bea. I've checked your blog, and you have quite a beauty on your hands.

  3. Oh, Vera! I noticed this post is dated May 7, 2014 - time is passing too fast. You have probably solved your gravings issue long ago - and likely started and finished few diets between then and now :-). It's a struggle. One thing that has helped me a lot to keep hunger away is to eat small portions every 3 hours. At first it seems weird but after a while it balances itself out. I've been off sugar 4 months now and no longer think about it or want to devour cakes and chocolate and sweets. Healthwise it's been great! The brain gets enough sugar from fruits.