Eleni Saltas

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About Eleni

Hello! Welcome to my page, where you'll find my favorite recipes, plus learn about my thoughts on life, travel, and fitness. Read more about me here!

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GREEKY NACHOS 🤤🤤🤤 I tested something like this years ago but didn’t love the outcome, I believe nachos need to be super cheesy with lots of toppings and I finally found a way to get there—with shredded cheese layered on the chips PLUS a Greek queso drizzled everywhere possible. Yes, there’s a Greek queso on these bad boys. You’re going to love it. Recipe coming soon. 🙌🏼 . . . . . #greekfood #nachos #buzzfeedtasty @foodnetwork #foodnetwork #feedfeed #greekcooking #cookbook #nachosupreme #cheesy #cheeses #appetizers #myrecipes #foodblogger #utah #greekfoodporn #utahbloggers #foodwinewomen #tastyfood With snow forecasted all week here in Utah, it’s time for all the soups and comfort food. 🥣❄️ One of my favorite soups is FAKES (pronounced fah-kess) aka lentil soup. Lentil soup is super healthy, rich with vitamins and minerals, packed with protein and fiber, plus tastes really really good. I like to make a big pot of it to enjoy for a few days, plus the flavors get better and better the longer the ingredients sit together. 🤤🤤🤤 . . . You can find the recipe in my cookbook, on page 70. 📘 You’ve heard of avocado toast, why not try avocado dakos aka AVODAKOS. 🥑🍅 Top your rusk bread with diced or grated tomatoes, drizzle with olive oil, season with oregano, THEN top with sliced avocados, followed by soft mizithra cheese or feta, and top with even more EVOO + oregano. Voila!! Your millennial snack is ready to go. 🤤 Excuse me, Greeks are more than feta! There are way more topic points, for example we now have @tomhanks! 😂💙🇬🇷 NEW BLOG for ya: lahanodolmades (cabbage rolls)! 🥬 These rolls are most commonly made with an avgolemono sauce, but my yiayia makes hers with a rich tomato sauce which I love! Stuffed with ground meat, rice, and herbs, lahanodolamdes are a filling stand alone dish or great to serve along your favorite soup or salad. Enjoy! 😋 Recipe is up on my website, https://elenisaltas.com/ Ok my goal for 2020 is to make videos for my recipes so here is one making loukoumades simply shot on a phone while my family is laughing & chatting in the background so it’s not the best quality and I was distracted but here you go! 👍🏼👍🏼👍🏼 . . Some tips for loukoumades: I always use a thermometer in my pot to control the heat of the oil (I keep it around 350-365F). That way, the dough cooks perfectly and doesn’t burn when the oil is too high or gets soggy from being in the oil too long if the heat is too low. . Also, in between scooping a few loukoumades I dip my spoon in vegetable oil so the dough comes off easier. . . As for the honey, you can drizzle warm honey on top of your loukoumades or plop them right into the honey and soak them that way. To each their own. Experiment and have fun. Recipe on elenisaltas.com 🍯Enjoy!! #lenislouks A well rounded start to 2020, smelling very much like fried dough. 🤣 On top of cutting into vasilopita, it’s a tradition in my family to have loukoumades (Greek dough balls with honey & cinnamon) on New Year’s Day, something my late Aunt Mary and her sisters used to do and now I’m carrying on for the family. Do you have any traditions on New Years?? 💫 #lenislouks KALO MINA & cheers to the new year & new decade! 🎉🥳💫 Thank you all for your support & for following along. Wishing you all health, happiness & good luck in the new year. Καλή Χρόνια σε όλους! 💖 Running on extreme Greek time and finally sharing a vasilopita (New Years cake) recipe on my blog (link in my bio)!🙌🏼 This is a cake version, which I prefer over the bread. It’s so simple to make so you still have time to make yours! Happy 2020, I hope this year brings you joy, health & whatever else you need. ❤️✨ Καλή Χρόνια As we are closing in on the year AND the decade I have been reflecting a bit by myself and with others. Just recently, as I was talking with a group of friends, one mentioned to me “Eleni, you’ve had a great year!” And to be honest that kind of took me back. 
Yes, I’ve had a great year in many aspects. I have my health, as does my family. I have seen new places. I accomplished a huge goal I set out to do. I am very blessed. But, truthfully, the past two years have still been the hardest two years in my life for many reasons. I’ve lost people I care for, I put my trust in wrong hands, I have felt sad, lonely, and lost. I have struggled in many many ways. We tend to broadcast our successes rather than our defeats. And that’s ok. I get It. It’s uncomfortable to talk about the ugly stuff in our lives. A few years ago I wrote a piece called “Mile 22.” It’s one of my favorite pieces I’ve ever written because It was honest and from the heart. I put It in my book for a reason. I wanted others to read it, to hopefully help whoever needs it. The piece came together after I ran a marathon. The marathon went horribly. I threw up at mile 22 and felt like a failure. What kept me going was my brother Pete, who was a spectator and my cheerleader at that time. He texted me to keep moving, and that I was almost there. So I finished what I started and crossed the finish line. Sometimes in our lives, we need to look for that other hand or encouraging words from others to help us. And sometimes, we have to be that person for ourselves. You may not be running a marathon. Maybe you are going through a breakup. Maybe you lost someone. Maybe you are struggling financially. Maybe you are lost. Your mile 22 might last a day, a week or even a year. But whatever your mile 22 is, you’re not alone. If you’re familiar with the Battle of Marathon, a Greek messenger named Pheidippides ran 40 kilometers (nearly 25 miles) from the battle to Athens to announce a victory over the Persians. He exclaimed, “Vενικήκαμεν.” We are victorious. As we head into a new year and new decade.. i want you to keep going. You will be victorious. 🖤💜💙 Recipe testing/failing so you don’t have to. Yesterday, I spent the day trying out different methods to making the perfect tiropitakia (cheese triangles). 🧀 Some came out too buttery, some needed more cheese, and my last batch was an experiment that added a different element that I really really liked that i will keep! Still, I want to play around with flavors and methods before sharing a final recipe. So stay tuned! #labwork 🤓

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