Dolmathakia! Opa!

Dolmathakia with Quinoa

My mother in law, Toula, was a Greek immigrant who was the most amazing cook. I will never come close to her mastery of authentic Greek cuisine, but it won’t stop me from dabbling!

My husband planted grapevines on the side of our house and this is where I clip my grape leaves.  Grape leaves are a good source of nutrients, including vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese. Instead of the rice that is typically used in stuffed grape leaves, I used quinoa. Quinoa is a complete protein containing all nine of the essential fatty acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Read more about quinoa here. I use grass-fed ground beef in my recipe for a variety of reasons, but if you would like to learn more. I found this website useful. The mint came from my yard, however, I had to purchase the fresh dill and parsley from Sprouts. An herb garden is on my list of projects that will help me achieve my goal!

I always like to stuff a few organic sweet peppers with the meat mixture. Absolutely delicious!

I absolutely love Eva! I have watched her video so many times! Here is a link to her recipe and video tutorial!

I am so grateful to my friend Claire who finally got me to try Plexus. I finally have the energy to do what I love and the “help” that I need to heal my body through food and quality supplements. It doesn’t hurt that I also lost ten pounds and I look good too!