GREEK STUFFED SWEET POTATOES
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Hello Happy New Year lovelies!

I’m not really sure where to start. The last time I posted a blog post was in June… a lot has happened since then. I mean A LOT. Our boat spent the summer cruising around the beautiful islands of Croatia. We walked the walled city of Dubrovnik or The Game of Thrones “Kings Landing” for all you diehard GOT fans out there (myself included). Got lost within the adult maze that is Trogir, another walled city and an old world heritage site with small twisting alleyways dotted with quaint restaurants and cafes. We sailed from island to island, exploring the unique terrain of Croatia and playing in the salty Adriatic Sea. 

When September hit we cruised up to Venice and stayed for about a week. Venice itself is a piece of art. The architecture in Venice is beyond amazing. You could pay to go into museums or you can stand gawking at the buildings for free in between an Aperol Spritz or two, a popular cocktail in Venice. Each building is incredibly unique with art pieces scattered randomly throughout the city. My favorite part about Venice is the ‘bus’ system. The buses are actually small ferries that whisk you away from station to station throughout Venice. In seconds you are cruising through canals with the wind in your hair watching Venice in action from the water. The system was amazing. You could take the boat through the grand canal, and to other islands like the colorful  island of Burano and the glass making island of Murano.

After our time in Venice, we cruised back down the Croatian islands again. Stopped in Corfu, Greece. Whipped on through the Corinth Canal and into Athens. Docked the ol boat and took a ferry to Santorini. Wowza. One of the most magical places I’ve ever been too. This place is the QUEEN of panoramic views and is thought to have inspired the story of Atlantis. We took the most magical three hour walk from Fira to Oia. The whole way there we were on the edge of the caldera overlooking the sunset and the endless waterfront views from way above. It reminded me of the views you get when you go on a four hour hike and finally arrive to the best vantage point, except the whole city sits right up at the most spectacular view. We also spent time exploring the island via 4 wheels on an ATV, that was a treat as well.

After we left Santorini, we went back to Athens and took Moondoggie for a quick pit stop in Tunisia before arriving in Palma de Mallorca!

So here I am. I live in Mallorca! Well just temporarily since October and for about 4 more months. But that doesn’t stop me from pretending to be a local, even though I’m lacking the native tongue. I really enjoy it here. Although the boat is having some major work done at the shipyard, I’m enjoying the extra free time in between to start blogging again. We have a little apartment in the heart of Santa Catalina, a hip little neighborhood surrounded by cafes, vegan restaurants, yoga studios and in walking distance there is a lively market that has fresh produce.

Yes. I truly love it here. I haven’t even mentioned the mountains, or the beach. But I can get to that in another post!

I will be working on some upcoming travel posts that are a long time coming, but I’m really focusing on sharing some easy delicious recipes with you guys because it is TIME.

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Now to the Greek Stuffed Sweet Potatoes! These guys are easy to put together, jam-packed with nourishing whole foods and super satisfying. You will not be hungry after you eat one of these potatoes. First you start by baking the potatoes in the oven for about 45-50 minutes. While you bake the potatoes you can start chopping up your veggies, and quickly cooking your millet. I love using millet because it’s quick to cook, and has about 6 grams of protein per cup. It’s an easy way to make your salads a little bit more satisfying. Millet also has magnesium in it, which has heart protecting properties similar to oats! Next, you can easily whip up the delicious garlicky tzatziki sauce (no blender necessary) and then you’ll put the sauce in the fridge to cool. Then you can season the chickpeas and lightly fry them. When the potatoes are done you can layer them with the veggie mixture, top with chickpeas and then a huge dollop of garlicky tzatziki sauce. Nom!

 

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I hope you enjoy these potatoes! But preferably not before a first date as they are garlicky and oh so delicious.

 

Please comment below if you try them!

Have a happy weekend!

 

With love,

Tasha

 

GREEK STUFFED POTATO (filling for 4 potatoes)

Ingredients

Salad Mixture

½ cup uncooked millet, cook via instructions on back

1 cup finely chopped spinach

1 1/2 cup chopped cucumber

2 teaspoon fresh lemon juice

2 teaspoon olive oil

2 tablespoon chopped parsley

½ teaspoon sea salt

freshly ground black pepper, to taste

1 tablespoons finely chopped red onion (optional for you red onion lovers!)

 

Fried Chickpeas

1 cup chickpeas (garbanzo beans), rinsed and drained

1 teaspoon olive oil

1 teaspoon maple syrup

½ teaspoon liquid aminos or low sodium soy sauce

2 teaspoon garlic powder

1 ½ teaspoon oregano

pinch of cayenne pepper

 

Tzatziki sauce

1 ½ cups coconut or soy yogurt, unsweetened

2 large garlic cloves, minced

1/8 cup finely chopped fresh dill

1 ½ tablespoons lemon juice

a drizzle of olive oil

a couple pinches of salt

1.    Preheat oven to 425 degrees F, use a fork to poke holes potato, set on a baking sheet with foil and cook for 40 to 50 minutes until the inside of the potato is soft and tender when poked.

2.    Cook millet as instructed on package, set aside and let cool. Add chopped spinach, cucumber, lemon juice, olive oil, parsley, red onion and cooled millet into a bowl. Add salt and pepper. Stir to combine. Taste and adjust seasoning if needed.

3.    In a small bowl combine yogurt, garlic, fresh dill, lemon juice, olive oil and salt. Put in fridge until ready to serve.

4.    Rinse, drain, and pat the excess water off the chickpeas. Put in a small bowl and add maple syrup, liquid aminos, garlic powder, oregano and cayenne pepper. Stir to combine ingredients.

5.    Heat pan at medium high heat. Add olive oil to pan. Add chickpeas and heat for about five minutes while continually stirring. Chickpeas should start to noticeably brown and toast on the pan.

6.    When potatoes are done, let cool a few minutes and then layer with salad mixture, chickpeas, and a big dollop of tzatziki sauce. Garnish with parsley or dill. Enjoy!