Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! I have finally started running again after refraining from it for 1,5 year due to my pregnancy. For the last 2 months I have been training for Athens Marathon which will take place in November. The beginnng was not easy…On the contrary it was really tough for me since my body was in no running mode! My stamina sucked, my feet were heavy and my running form inexistent! It was really frustrating…But I kept running and insisted on trying to get my runner’s confidence back! What I have learnt from my experience is that a woman’s body is amazing and I really admire it! The fact that we have our little prince in our lives has brought some major changes. For example I don’t run with my hubby any more. And of course it’s not easy to be a breastfeeding mom and train for a marathon in summer here in Greece. It means waking up at 5 a.m., breastfeeding and hitting the pavement before the sun rises in order to avoid the heat! You have to be kind of nuts to do this, right? Furthermore I probably won’t be racing with Kostis (my hubby and trainer), something that makes me feel anxious and insecure. It will be my first big race without him…On the other hand such an experience would help me grow up as a runner! In addition I will have two serious reasons to run faster to the finish line: my man and my baby who will be looking forward to my finishing the race!
Let’s move on to the recipe now! Tomatoes provencal! This is a french dish made by my hubby. It is a varation that we really enjoyed! A simple and tasty dish with tomatoes, onions, vegan cream cheese (Viofree), breadcrumbs and rosemary! Kostis added some grapes for some extra sweetness. Oh, God, we devoured the whole thing at one sitting! You should try it! I would also like to thank my sweet colleague, Kaerina, for giving me napkins for my shootings! Have a lovely weekend everyone!
Ingredients for a medium sized baking dish:
5 medium sized tomatoes, cut in 4
1 1/2 onion, finely chopped
3 garlic cloves, finely chopped
20 grapes, halved
120 gr. Viofree creamy original
50 gr. bread crumbs
3 rosemary twigs
1 tsp oregano
2+1 Tbsp olive oil
1 tsp sugar
salt and pepper
Preheat oven at 180 C. Heat olive oil in a non sticking pan and saute onion, garlic, grapes and rosemary for 3 minutes. Before removing from heat add sugar and then empty this mixture into the baking dish. Add tomatoes, cheese, oregano, season with salt and pepper and stir to combine. Spray olive oil and top with bread crumbs. Bake for about 30 minutes (fan oven) until golden brown and caramelized. Enjoy!