As a student, often we get too busy with university classes, work, and assessments we can often forget to balance and enjoy ourselves. That is why whenever we are on holidays, that change in environment leads us to feeling stress-free and relaxed. We eat all the food that country has to offer, we spend our days adventuring or lounging by the pool drinking a cocktail, and we have the time do the things that brings a satisfaction to our lives… and then we return to the real world. That drastic change. Routines. Deadlines. Waking up early for classes. Assignments. E-mails. The build up of all these factors is enough to make anyone overwhelmed, stressed, and depressed. This is post-holiday syndrome. It is important to note that you’re not affected by post-holiday syndrome just because you went on the best holiday of your life. It has to do with your current lifestyle. The holiday you went on just made you realise what you want. We are often so consumed with all the things in our lives, we often forget the most the most important thing… TAKING CARE OF OURSELVES!
Lets stop overworking ourselves! Why not start creating a balance in your lifestyle and making every day a holiday and live like you’re living in Greece for a week?
As mentioned in the previous post: “You put all that effort into dreaming about your holiday, put some effort into dreaming about your reality”
Fighting post-holiday syndrome is as easy as changing your lifestyle and looking after yourself. You can do that by eating well! So come let’s take a trip down the Mediterranean this week to Greece!
Why not try something new and give these delicious, and easy recipes a go!
Image Source: Flickr
- 4 large vine tomato, cut into irregular wedges
- 1 cucumber, peeled, deseeded, then roughly chopped
- ½ a red onion, thinly sliced
- 16 Kalamata olive
- 1 tsp dried oregano
- 85g feta cheese, cut into chunks
- 4 tbsp Greek extra virgin olive oil
- Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.
Image source: Flickr
- 2 Large eggplants, thinly sliced
- Olive oil cooking spray
- 1 tablespoon olive oil
- 1 Medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 800g lamb mince
- 420g can crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon group allspice
- 1/3 grated pizza cheese
- lemon wedges to serve
- 75g butter
- 1/3 cup plain flour
- 2 cups milk
- Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a large plate.
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add tomatoes, cinnamon and allspice. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
- Meanwhile, make sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
- Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Place one-third of the eggplant, slightly overlapping, over base of prepared dish. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Stand 15 minutes. Serve with lemon wedges.
Loukoumades (Greek honey balls)
Image source: Flickr
- 1 Packet (7g) active dry yeast
- 1tbsp sugar
- 2 cups warm water
- 3 cups plain flour
- 1/4 tsp salt
- 1/8 tsp nutmeg, freshly ground
- 1 tsp vanilla extract
- vegetable oil
- ground cinnamon, to taste
- In a large bowl, mix yeast and sugar into half cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 1½ cups warm water along with the flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1–1½ hours. (The dough should be very soft and bubbly.)
- Pour oil into a deep fryer, or saucepan making sure there is at least 2 inches between the oil surface and the top of the pot. Heat the oil.
- Working in batches, slide dollops of the batter (about the size of a heaped tablespoon) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Turning occasionally, until batter is a crisp, golden brown on all sides, about 3–4 minutes.
- Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm.
- To serve, place 4 or 5 fried puffs into a bowl, drizzle honey over and dust generously with cinnamon.