Octopus salad on Croatian island Palmižana

Palmižana- near the island of Hvar off the Dalmatian coast is one of a chain known as the Pakleni islands. Once a place where only few would venture off to escape the busyness of life. 

Today, many flock there to seek a quality experience and immerse themselves in nature's bed of tranquillity.  Frolicking on the island is as much about stimulating all five senses as it is about allowing nature to heal our bodies and minds from hustle culture. The botanical gardens of Palmižana are surrounded with tree-like opuntias (aka prickly pear),  cacti, olives and many different kinds of aromatic herbs and plants.

I sought out this peaceful island to fully experience the Croatian art of Pomalo that I write about in my book. Once our boat docked, I made my way on a path surrounded by eucalyptus and succulents instantly allowing my mind to focus on the present moment. Nothing else seemed to matter except for the lush and enormous botanicals in my sight of view. The windy path led us to the beach where we planted ourselves for a day of relaxation.

Once in a rested state, I began to seek out a casual laid-back restaurant.  Fresh, simple and tasty were on my mind.  I got exactly what I craved at Toto’s restaurant. 

Bursting with Adriatic flavours, my octopus salad with crunchy celery, parsley, lemon juice and local olive oil perfectly satiated my hunger.  The staff at Toto’s were attentive allowing us to take our time perusing the menu.  They were knowledgeable and adaptive while making plenty of room in the shade for our family. 

Palmižana is the perfect retreat that brings my book Pomalo: Croatia’s Secret to Happy to life in vivid colour.

Peach, Prosciutto and Parmesan

It’s peach season and I wanted to make a dish that is reminiscent of Croatia.  As many of you know I love buying food products as souvenirs, and this Dalmatinski Pršut is the gift that keeps on giving.

My new creation is a take on a TikTok trend.  Remember the parmesan-crusted roasted potatoes?  Well, instead of the potatoes I added cauliflower and prosciutto.  I  grated parmesan cheese and spread it evenly on a baking sheet and then added cauliflower slices.  This allows the cheese to get crispy!

Step 1: Grate the parmesan cheese and add fresh slices of basil.  Spread the cheese evenly on the baking sheet.

Step 2 Take the cauliflower slices and place them on the cheese.  Brush each cauliflower steak with olive oil.

Step3:: Bake for 20 minutes at 400 F then remove from oven and add prosciutto around the bread.  Placing it back in the oven for 10 minutes until it gets crispy.

Step 4: Layer the ingredients.  Take out the cauliflower and add prosciutto, peaches and fresh basil leaves

Ingredients
1 head of cauliflower cut into 1-inch thick slices

1/2 cup grated parmesan cheese

1 tablespoon fresh basil

5 prosciutto slices

1 peach sliced

warm honey (optional)

Directions

Preheat oven to 400 F

On a baking sheet mix the parmesan cheese and basil.  Spread evenly on the baking sheet.  Put cauliflower on top of the grated cheese, and brush a little bit of olive oil on each cauliflower.

Bake for 20 minutes, then remove from oven and add slices of prosciutto around the cauliflower steaks. Place back in the oven and back for 10 minutes longer

Using the spatula remove the cheesy cauliflower from the baking sheet and add to a plate, arrange the prosciutto on top and then add peach slices with basil, and drizzle warm honey if using.

Tuna Steaks- The Croatian Pomalo way

Creating a Pomalo-food experience in Croatia starts at the street market, where one purchases fresh ingredients. You can start with an idea; for me, it all started with this fresh tuna I picked up. I then worked around the tuna to create other extraordinary simple dishes. I picked up some citrus, fresh parsley, garlic and extra virgin olive oil. This would become the base of my marinade. A positive food experience is not just about eating the meal, as it is about the experience of preparing and creating lasting memories. Cooking is as important to the food experience as meal preparation and dining. Living a Pomalo Croatian-inspired life involves taking a few extra moments to pick out fresh ingredients and setting an inviting tablescape. It's also about planning your days with intention and care.

Tuna marinade

2 tablespoons lemon juice

1 tablespoon orange juice

2 cloves of garlic minced

1 tablespoon olive oil

1 tablespoon chopped parsley

¼ teaspoon kosher salt

¼ teaspoon pepper

Directions

In a bowl combine the lemon juice, oil, garlic, and parsley, salt and pepper.  

Pour over the tuna steaks.  Cover and refrigerate for up to 30 minutes.  

Grill on BBQ - 3 minutes per side. Once complete allow tuna steaks to rest for 2 minutes before eating. The centre should be pink.

Dobar Tek.

Bacvice Inspired Steak

Welcome to my Croatian-inspired Pomalo table- where I help you slow down and savour life through delicious food. I was flipping through some of my memories on my iPhone from last summer and stumbled across our time in Bacvice Beach. Today, I decided to create a steak dish that infuses the flavours of the Adriatic.

If you're anything like me, you like to mix up a few luxury experiences with some down-to-earth fun. Bacvice Beach is a sandy beach just a stone's throw from Split's Old Town- not precisely your upscale beach resort, but the warm Adriatic air seems to cure most ailments. Pack your towel, and bring your beach umbrellas. Stay until sundown, then head to the many restaurants and nightclubs near the beach for dinner and drinks. One of my favourites was Tortuga Grill and Pub.

I enjoyed the place's vibe so much that I wanted to create my steak tonight to remind me of this experience.

Here is my Bacvice Beach-inspired Steak: perfect for a quick weeknight meal that will have you thinking it was prepared by the chef at the restaurant.

Ingredients

1 pound of Flank Steak

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil preferably from Croatia

1 tablespoon fresh rosemary chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Garlic

Directions

1. Whisk balsamic vinegar, extra virgin olive oil and rosemary in a bowl. This is your marinade. Pour marinade over the steak and place in the fridge for at least 30 minutes.

Remove from fridge and allow to rest on the kitchen counter for 30 minutes.

2. Season steak with salt and pepper

3. Heat a large cast iron frying pan on high heat. Place steak in a hot pan. Let sear for 3-4 minutes until well browned. Use your tongs to lift it up to see if it’s browned. Flip and sear the other side for 3-4 minutes,

4. Remove from heat and let steak continue to cook for five to ten minutes in the heat of the pan.

5. Check for doneness. Using a meat thermometer stick into the thickest part of the steak. for very rare it will read 125F, for rate 130F, and for medium 135 F.

6. Remove steak from pan and place on cutting board and let rest for 10 minutes, covered in aluminum foil.

7. Alice thinly, at an angle, across the grain. Dobar Tek

Crolicious Pizza

Croatian cuisine is influenced by its neighbouring countries like Italy and Hungary. As such, the famous Italian pizza made its way into the hearts and stomachs of many Croatians. One of my favourite pizzas to order on the Adriatic Coast is a pizza Margherita. I’ve heard Italians call it a simple pizza originating from Naples. The Crolicious way to savour this bubbly crusted pizza with homemade sauce, fresh mozzarella and basil is with a generous drizzle of Croatian extra virgin olive oil. I made my low-carb and gluten-free version using fresh zucchini as the crust. Now join me and let’s make this Crolicious pizza.

Ingredients

• 6 fresh zucchini grated (about 3 cups grated)

• 1 teaspoon salt

• 2 eggs

• 1/2 cup mozzarella cheese

• 1/4 parmesan cheese

• 1/4 almond flour

Preheat over to 400 F

1. For best results, add salt to the grated zucchini, and allow it to sit for 5 minutes. In batches take handfuls of grated zucchini and squeeze out access water. Repeat this process until most water is out of the zucchini.

2. Add eggs, mozzarella cheese, parmesan cheese, and almond flour to the zucchini and mix them.

3. On a circular 10-inch pizza pan add a piece of parchment paper and begin spreading the zucchini mixture to resemble the pizza crust.

4. Bake for 10 minutes.

5. Remove the pizza from the oven and allow it to rest for 10 minutes before adding your favourite toppings.

6. Add pizza sauce and mozzarella cheese.

7. Bake in the oven for about 5 minutes until cheese melts

8. Once out of the oven drizzle your extra virgin olive oil and Enjoy or Dobar Tek.

Croatian Appetizer-Tuna Pate

Take your boring canned tuna and transform it into something decadent and delicious in less than 10 minutes.  Pate or Pasteta in Croatian is a true delicacy, but of course I didn’t know that growing up.  It was in second grade when I remember my first taste of liver pate. I wondered why all my friends didn’t have the same sandwich in their lunchbox. Everyday, my Mother schmeared a generous portion of pate on rye bread.   I have fond memories of going to our Croatian delicatessen and hearing my Mother tell the owner she wanted a little piece of pasteta.  

I eventually stopped eating pate, when I found out it was made of liver.  The food suddenly lost its appeal.  Decades later, when I returned to Croatia I became re-united with my childhood love.  One caveat, it was Tuna pate that pulled at my heart strings and taste buds.  Tuna pate seemed to be on every restaurant menu in the Adriatic coast. When it came time to prepare a dish for this World Cup soccer match, I closed my eyes and tried to remember all the foods that brought me joy this past summer in Croatia, and tuna pate was top of mind.

Pasteta is traditionally served with bread, crackers, or vegetables.  I enjoy eating mine with gluten free pretzels and cauliflower crackers. Tuna pasteta is served cold pro tip chilling it for a couple days will enrich its flavours.  It’s amazing to serve as an appetizer or for Tea party.  Here are the ingredients that I used in my tuna pate:

Ingredients

1 Canned tuna in water

1/4 cup cream cheese

1 teaspoon chopped fresh dill

2 small Spring scallions- chop the scallions into small pieces

1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

Paprika seasoning

Capers on the side

Directions

1. Drain tuna and place in food processor along with cream cheese.  Pulse until well combined. Add remaining ingredients and pulse a couple times until combined and creamy.

2. Serve on a plate with your favourite gluten free crackers, or pretzels alongside capers.  Don’t forget to add a sprinkle of paprika on top on each dollop of pate.

Gluten free Mac & Cheese

Roasted Squash Cauliflower Mac N’Cheese

Making simple substitutions to your favourite meals is a great starting point to a  healthier lifestyle.  However most of us are creatures of habit.  We eat the same foods, shop at the same grocery stores, repeat the same recipes, and continue on with the same routines.  But if you are serious about eating healthier and losing weight, you NEED TO START thinking differently.  Your mind will come up with many reasons why replacing pasta for cauliflower is a bad idea.  The first step in making a lifestyle change is awareness of your habits.  Habits become automatic, learned behaviours; which are much stronger than the new habits you are trying to incorporate.  Even people who change their bad eating habits can easily fall back on their old ways during stressful times.

That’s why it’s important to keep in mind that making these simple substitutions will help you reach your goal of better health and losing weight.

Let’s THINK about this meal as adding healthy foods to your meal rather than removing foods which makes you feel deprived.  Adding new ingredients to your favourite dish feels like an accomplishment rather than a punishment.

This healthier version of Mac and cheese is made with lots of tasty and healthy options, like butternut squash, cauliflower, and cheese.  I promise you will feel comforted with this creamy velvety take on a classic.

Ingredients

1 medium size butternut squash

2 tablespoons of extra virgin olive oil

1 cup of vegetable stock

1/2 cup of cream

1/2 cup of gruyere cheese

1/2 cup of cheddar cheese

Fine sea salt, and freshly cracked pepper

4 cups of cauliflower cut in small pieces

Instructions

1. Preheat oven to 400 F

2. Cut butternut squash in half and scoop out seeds, cut into cubes

3. Break the cauliflower up into florets- making sure its the same size as butternut squash

4. Place vegetables on a large non-stick baking sheet- making sure cauliflower florets can easily spread out in single layer

5. Drizzle extra virgin olive oil and salt over the squash and cauliflower

6. Place in oven and roast for 30 minutes or until soft and gently browned

7. Remove roosted squash from oven and add in separate bowl, along with your vegetable stock, using a high speed food processor blend the squash until a smooth puree is formed.

8. Return the butternut squash puree to the stovetop in a pot over medium heat

9. Add cream, stir and add gruyere cheese and cheddar- mix until combined, add your roasted cauliflower.

10. Pour the whole thing into casserole dish, top with more cheese if you desire, along with pumpkin seeds, basil and crispy pancetta optional)

Coffee and Cake-the Croatian way

After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.

After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.

I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.

Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.

Ingredients

2 1/2 cups almond flour

1/4 cup coconut flour

1 cup ricotta cheese

1/2 cup monk fruit

1/4 cup of softened butter

1/4 cup lemon juice

4 teaspoons lemon zest

3 whole eggs

1 egg yolk

1/2 teaspoon vanilla extract

2 teaspoons baking power

INSTRUCTIONS

Preheat oven to 375 F, and grease your 9 inch springform pan.

DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.

WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.

Pour the batter in a 9 inch springform pan and smooth out using another spoon.

Bake for 40 minutes .

Optional top with powerdered sweetener and toasted almond slices.

Keto Lowcarb Polenta

Croatian’s love their polenta, and my gluten-free low carb cheesy recipe takes this dish to new levels. My version of this staple Croatian dish has all the flavours and textures of a true classic, but without all the carbs. In Croatia, polenta is typically made with cornmeal, and served with a sauce. I made mine with yellow squash which resembles its cousin the ‘zucchini’. Along with the finest cheesy and buttery ingredients.

My polenta is so easy to make and perfect as a side dish. Plus this healthy low carb alternative to a traditional polenta is made in half the time.

In certain regions of Croatia polenta is called zganci, and is typically eaten with cream, yogurt, or kefir for breakfast.

As you can see, there are many ways to enjoy this low carb gluten free version of polenta. Serve it as is, or add a dollop of sour cream or as my oldest son did enjoy with a Dalmatian beef stew (Pasticada). YUM, so decisions.

Low Carb Polenta

Ingredients

3 medium yellow squash which is right beside the Zucchini in the supermarket

2 tablespoons of unsalted butter

1/4 cup  full fat cream cheese

1/4 cup Parmesan cheese

1.4 teaspoon black pepper

Salt

Directions

1. Cut off ends of squash and chop, as shown in first picture. Add squash in food processor and finely chop until it resembles fine corse texture.

2. In a sauce pan add butter over medium heat, allow butter to melt.  Add finely chopped squash from the food processor to pan and simmer for 5 minutes on medium heat.

3. Add the cream cheese and mix until melted and combine.  Add parmesan cheese then cook over low/medium until cheese is fully melted and combined. Enjoy.

What are the benefits of bone broth?

Croatian families have been consuming bone broth for-Ever. Typically, if you enter a Croatian home on a Saturday morning you will smell ‘goveda juha” (beef broth) slowing simmering on the stove top. When I was a young girl I remember my Mother telling me the importance of juha, but I quickly dismissed her and thought this flavoured water was boring.

Of course, it wasn’t unlit I noticed a trend in the food blog scene that I found myself leaning in and listening. Turns out there’s a lot of health benefits and nutrients in the bones and tissues of the animals that make up a tasty broth.

According to Medical News Today, bones themselves are rich in vitamins and nutrients like calcium. magnesium and phosphorous. Also, brewing the connective tissue’s into bone broth provides the body with natural compounds from the cartilage. Cooking collagen turns it to gelatin which provides the body with amino acids, which are the building blocks of proteins.

The Canadian Digestive Health Foundation, states that bone broth is great for gut health. The nutrients in bone broth, collagen, glycine and glutamine, have all been shown to sooth gut irritation and inflammation.

Traveling to Croatia, especially the countryside you will find Juha on most menus. It’s a great way to start your meal as it has a low glycemic index, which helps to control blood pressure and insulin. Plus, it gives your skin a beautiful glow and your body a burst of energy. Simply request bone broth without noddles for a lowcarb or gluten free option.

So if you’re traveling to Croatia this summer remember to “Ladle Up” on the Juha-aka Liquid Gold- your gut and skin will thank you.

Croatian Blackened Cod

How to make a traditional Croatian fish dish as a low carb version? Come and see….

In Croatia, cod is known as “Bakalar” and is usually served at Christmas as a hearty stew with potatoes. I decided to make this Croatian delicacy into a low-carb gluten free option and enjoy around the pool this summer. Cod is an easy and delicious fish to prepare. I decided to make it into a one sheet pan meal for easy prep and clean up. This dish is perfect for any night of the week. I added some radishes and broccoli along with lemon slices to make the dish pop.

Here is the recipe

Ingredients

2 pieces of Cod about 15 ounces or about 1 pound

4 tablespoons of extra virgin olive oil

3 tablespoons of your favourite cajun seasoning

1 lemon cut into think slices

4 radishes cut in half

1 head of broccoli

Salt/Pepper

THE PREPARATION: SO EASY

Directions

Set the oven on to 400 F

1. Clean and cut broccoli, and radishes. Lay the vegetables evenly on the sheet pan. Drizzle with two tablespoons of olive oil. Making sure to coat all the vegetables and season with salt.

2. Clean fish and pat dry with paper towel. Season with cajun spice. Rub two tablespoons olive oil onto the fish and set evenly on the sheet pan next to the vegetables.

3. Add the lemon wedges.

4. Back in oven for 15 minutes.

Serve

Remove sheet pan from the oven and place on nice tray. Remember to add charred lemon wedges and enjoy.

Homemade Cilantro Lime Dressing

Cilantro lime dressing is so fresh and packed with flavour, plus it only takes a few quick minutes to make. The dressing is so versatile and can be used in salads, on chicken fajitas, with your shrimp, or on your tuna salads. I love making this dressing and having it in the fridge for my family to grab. It’s much better than the store bought version.

Homemade Cilantro Lime Dressing

Ingredients

2 tablespoons lime juice

1 cup of fresh cilantro

1/2 cup of plain Greek yogurt

1/4 cup of mayonnise

1/2 teaspoon maple syrup or honey

1/2 teaspoon garlic powder

1/4 teaspoon salt

Instructions: Place all ingredients in blender and blend for several minutes until pureed and creamy.

Low carb Basil Biscuits

Low carb Lovers are your ready for some biscuits to start your day? I promise these easy to make savoury parmesan cheese basil biscuits will make your day.

Ingredients

Pre-heat oven to 450 degrees

You will need:

1 1/2 cup Almond flour

1/4 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 large eggs

1/4 cup sour cream

4 tablespoons unsalted butter melted

2 tablespoons basil cut in strips

2 tablespoons grated parmesan cheese

Directions

Mix dry ingredients together. In a separate bowl beat the eggs, add melted (cooled butter- if too hot it will cook the eggs) add sour cream. Then mix the wet ingredients with the dry ingredients. Fold in the parmesan cheese and basil. Place parchment paper to the baking sheet, and scoop out soft fluffy dough into balls. It should make roughly nine balls of biscuits. Place in oven and bake for 10-11 minutes.

Low Carb Cream of Mushroom Soup

Am I crazy for thinking my kids will want to try this velvety cream of mushroom soup? Maybe, but I’m gonna try. Homemade cream of mushroom tastes so different than the canned stuff, plus my version is low carb which means no added flour or cornstartch.

Ingredients

1 1/2 pound of white mushrooms

1 shallot-chopped

2 cloves of garlic minced

2 tablespoons of grated ginger

1 tablespoon of extra virgin olive oil

2 teaspoons of salt

1 teaspoon pepper

1 cup of broth- I used beef broth- but use what you have or prefer

1/2 cup of heavy cream

Directions

1. Heat oil in a large pot, add shallots and sauté on medium heat for 2 minutes. Allow onions to get soft but not burn. Stir in garlic, and ginger.

2. Add mushrooms, salt and pepper. Stir and continue to cook until juices evaporate

3. Add broth and reduce heat

4. Cover and simmer for 10 minutes

5. In batches, blend the soup until smooth using your blender or immersion blender

6. Transfer pureed mushrooms to pot and add heavy cream

7. Simmer for another 3 minutes on low heat.

8. Season with salt and pepper and herbs like thyme, or parsley.