Maria Koutsogiannis 🇬🇷 Greek Food Blogger(@foodbymaria) 인스타그램 상세 프로필 분석: 팔로워 2,610,808, 참여율 0.24%

OPA! I WROTE A BOOK! Comment ‘Greek Out’ and I’ll send you the PRE-ORDER link directly to your DM’S or you can find it directly linked in my bio! This isn’t just ANY book, this is GREEK OUT! The Greek cookbook I wish existed earlier. The one you’ll reach for every single week. The one that will change the way you cook, eat, and gather. This isn’t just recipes. This is 120 recipes rooted in tradition, tested to perfection, and designed to actually work in your kitchen. It’s my childhood. My summers in Greece. My parents’ sacrifices.  From my family’s table, passed down, perfected, and now shared with you. Every dish is drenched in sunshine, shaped by generations, and built to bring people together. And I mean this when I say it: there is no other Greek cookbook like this. Every recipe has a photo. Every page pulls you in. Every bite will take you somewhere. This book will make you feel something. Greek Out will be available everywhere books are sold in September, but is AVAILABLE FOR PRE-ORDER RIGHT NOW.   Why would I pre-order now when I can just order it then? LET ME TELL YOU WHY!  Pre-ordering might seem like a small thing, but it is actually the most important part. You are not only supporting my journey, but you’re also helping me bring this book to life.  1. If GREEK OUT receives a large amount of PRE-ORDERS, it will motivate retailers to order more - ensuring GREEK OUT ends up on more bookshelves!  2. The more pre-orders GREEK OUT gets, the more likely we are to meet in person!!!!!! It will help get me on tour!  3. Anyone who pre-orders GREEK OUT will receive exclusive E-BOOKS of UNRELEASED, NEVER SEEN BEFORE RECIPES, GIVEAWAYS (kind of insane ones) and INSANE FREE THINGS!  If you’ve ever wanted to experience Greece, not just the food, but the feeling, this is it. Preorder now. You’re going to want this in your kitchen. #Greece #greekfood #greekrecipes #Greek

INTRODUCING GREEK OUT!!!!!! My cookbook (WHAT!!!! CRAZY!!!) is now available for PRE-ORDER! Comment “GREEK OUT” and I’ll DM you the link to preorder. After 2.5 years of blood, sweat and tears, I am SO EXCITED to finally share with you a piece of my heart and a taste of my home. I grew up watching my mom, aunties and γιαγιά making Greek food. No recipes, no measurements, just instinct. 2.5 years in the making, this book is a curation of over 120 of my family’s recipes I was raised on, but these aren’t just recipes to me. It’s my childhood, my favourite memories, my therapy and what made me who I am today. There is truly nothing like it on the market. To think this all happened because I finally started showing up unapologetically myself, and as a first-generation immigrant, it took me a minute lol. My viral series “ALL THINGS GREEK” brought me back to who I was. From the beginning, I knew the recipes in this book needed to be rooted in tradition, easy to make and inspired by what we all know and love, but with a Greek Mommy’s authentic twist. These recipes feel like your Greek grandma made them just for you in her kitchen. If you’ve been here from the beginning (or even just found me), this is something we made together and wouldn’t have been possible without you, so THANK YOU from the bottom of my heart. I hope my journey inspires you to push against the norms and go after your dreams no matter what society makes you believe. Preordering might seem like a small thing, but it is actually the most important part. You are not just ordering a book, you’re helping bring it to life! Preorder your copy at the link in my bio! LET’S GREEK OUT BABY!!! #greece #greekfood #greekrecipes #greek

‼️ 🚨 ⏰ Not All Extra Virgin Olive Oils are made the same. You need JUICE for when quality counts and you need to impress your 🇬🇷 friends (in fact, they’ll be blown away). Did I mention this is imported from GREECE! Comment ‘oil’ if you want to learn more about my new extra virgin olive oil, JUICE!

You can build something that works... and still feel completely disconnected from it. I know, because I did. This is what my food looked like from 2013 to now, but more than that, it’s the story of coming back to myself. Back to my roots. Back to what actually feels true. Back to the person I shoved far away from people and places I grew up around. Greek is who I’ve always been and it’s exactly the version of me I needed to reconnect with to feel that alignment. How long have you been joining me on this FoodByMaria journey? #greece #greek

I have a simple way of cooking steak that no one talks about… and it might ruin every other steak recipe for you. Comment “recipe,” and I’ll send you my method to save and print. These steak bites are the kind of dish that disappears straight out of the pan. Crispy, caramelized edges give way to juicy, tender centers, served over warm rice that soaks up every drop of flavour. But the real star? A silky, umami-packed miso butter that melts into every bite is rich, savory, and completely addictive. It all comes together fast, in one pan, making it perfect for a weeknight dinner but impressive enough to serve when you want to blow people away. And if you LOVE recipes like this, you’ll fall head over heels for my cookbook GREEK OUT, available for pre-order now at the link in my bio. Served with my miso butter… think savoury, and ridiculously good: 4 garlic cloves, minced 2 tbsp white miso paste 6 tbsp @landolakesktchn unsalted butter ¼ tsp ground pepper 1 tbsp extra-virgin olive oil ¼ cup white wine 1 tbsp fresh lemon juice @diamondcrystalsalt and ground pepper to taste #greece #greekfood #steakbites #dinnertonight

This is what I make when I don’t have time… but still need to remind everyone who they’re dealing with. Harissa hot honey ethical farm-raised @bcsalmonfarmers over the creamiest hummus. Don’t overthink it, just trust me on this one. 🤫 Comment ‘recipe’ below, and I’ll send you this iconic appetizer directly to your DM’s that you can print and save forever! Here’s what you’ll need: For the salmon: 550-600 g (1.2 lbs) @bcsalmonfarmers filet, skin removed, cut into 1 inch cubes 1 tbsp extra-virgin olive oil 1 tsp kosher salt ½ tsp ground pepper Optional: 1 lemon, halved For the harissa oil: 6 tbsp unsalted Butter 1 tbsp harissa paste 4 garlic cloves, thinly sliced 2 tsp liquid honey 1 tbsp fresh lemon juice ¼ tsp kosher salt 1. Preheat the oven to 450F. Crumple a piece of foil and then spread the piece of foil out flat on a baking sheet. 2. Add the cubed salmon to the sheet pan and season the salmon with 1 tsp kosher salt, ½ tsp ground pepper and drizzle over 1 tablespoon of olive oil. Gently toss the salmon cubes to coat well. Spread the cubes of salmon out on the foil in an even layer, make sure the cubes of salmon are not touching. 3. Bake the salmon cubes for 8-12 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest. 4. See notes for other cooking methods. 5. Make the harissa oil: Melt the butter over medium heat in a medium frying pan. Once the butter is melted and starting to bubble, add the thinly sliced garlic and cook, stirring often until the garlic just begins to turn golden brown. Whisk in the harissa and cook for 1 minute. Turn off the heat and whisk in the lemon juice, honey and salt until combined. 6. To serve, spread a layer of hummus on the bottom of a plate or shallow bowl. Place cooked salmon cubes on the hummus layer and then top with the harissa oil immediately. If desired, garnish with fresh mint and/or parsley leaves. #appetizer #salmon #hummus #bcsalmonpartner

And unfortunately anything else is wrong….and if you don’t add dill, is it even tzatziki? Welcome to my new series, Yiayia Maxxing. Where we explore the world of Yiayia’s and their beautiful, effortless way of cooking without hardly any effort… inspired by all the recipes in my cookbook, GREEK OUT! Cucumber, greek yogurt, olive oil, garlic, lemon or vinegar, dill, salt and pepper are just a few simple ingredients but when combined correctly, like an authentic Greek Yiayia magic really does happen. If you love this simple dip recipe, you’re going to love my cookbook, GREEK OUT! Available for preorder now at the link in my bio! #greece #greek #greekfood #greektzatziki

I smeared beans on a tortilla and accidentally made something insane. Comment “recipe,” and I’ll send you our method to save and print. I smeared a cheesy white bean mixture onto a tortilla, crisped it up until golden, and topped it with juicy mango-marinated chicken and a bright feta mango salad… and now I genuinely can’t stop making these. They’re so not authentic, but they eat like a taco, feel like a quesadilla, and somehow hit perfectly together! Mango season = full obsession over here, and this is exactly the kind of low-effort, high-reward meal I keep on repeat. Mango is naturally sweet and contains over 20 vitamins, minerals and antioxidants. I batch the cheesy bean tortillas ahead of time, freeze them, then just reheat and load them up with whatever I’m feeling. Tell me I’m not the only one putting mango on everything lately 🥭 #tacos#mango #mangoboardpartner

If I could sit with my younger self, I wouldn’t tell her to do more. I’d tell her to slow down. You don’t need to chase everything. You don’t need to figure it all out right now. And you definitely don’t need to become someone you’re not just because it’s working for someone else. You already know what you’re meant to do. For me, it was always food. That was never a question. What was confusing… was everything around it. The noise, the trends, the pressure to make it look a certain way. I spent time trying to fit into things that weren’t fully me. And it worked… but it didn’t feel right. What I wish I understood then is that you can’t fake alignment. You can build something that looks good from the outside, but if it’s not true to you, you’ll feel it. And eventually, you’ll come back to yourself anyway. For me, that was coming back to my roots. To Greek food. To the way I was raised, the way I naturally cook, the way I actually live. And everything changed, not because I forced it, but because it was already there. You don’t have to try to be who you are. You just have to have the courage to be it. And that’s the hardest part. Because being real means being seen. And being seen means being vulnerable. But that’s also what connects you to the right people. So don’t try so hard to please everyone. You’ll lose yourself doing that. Be honest. Be consistent. Be patient. Because the things that are actually yours… take time. And one more thing, The parts of you you think are your weaknesses? The things that consume you, that you can’t ignore? THATS WHERE YOUR STRENGTH IS!! That’s where your voice is. And that’s what people will FEEL! You don’t need to become anything. You just need to return to who you already are. Ps did you spend most of your childhood being told to shut up? Haha or just me?

Need a lunch idea? Hello, Roasted Beet + Salmon Salad! 🌱Comment “recipe” below and we will send you the full recipe! This Salmon Salad with roasted beets is the perfect healthy recipe for a fresh dinner or lunch. Make this salad if you’re looking for the perfect recipe to meal prep (simply add the arugula when you go to eat the salad) and enjoy all week long — it’s so hearty, filling and packed with flavor. Inspired by the flavours of Greece and Blue Zone Citizens who eat meals packed with at least 50% veggies, plenty of beans and limited amounts of animal protein per day. Salads can get a bad reputation for just being a bowl of veggies that may taste good at the moment but leave you hungry in 30 minutes. The key is creating a salad that has filling, hearty ingredients like organic fish, couscous, nuts + seeds, and goats cheese! #Greece #GreekRecipes #GreekFood #BlueZoneRecipes #MealPrepSalad Blue Zone Meal Ideas, Greek Blue Zone Meals, Eating for Longevity, Mediterranean diet Meals, Greek Food, Greek Recipes, Salad Recipe, Salmon Salad, High Protein Salad Ideas, Blue Zone Meal Prep

You probably haven’t heard of this Greek dessert… so let me let you in on the secret. Comment ‘recipe’ below, and I will send you my family’s recipe that you can save, share and print! This is Revani — a golden, citrus-kissed semolina cake that’s soaked in a honey syrup and rooted deep in tradition. Made with @bobsredmill fine semolina flour, fresh lemon zest, eggs, sugar, Greek yogurt, and rich olive oil… then drenched to perfection in a fragrant honey syrup. And once you try it… You’ll realize you weren’t just missing dessert. You were missing this. For the syrup, 1 ½ cups granulated sugar 1 ½ cups water 1 – 3-inch long strip of lemon peel removed with a vegetable peeler 1 cinnamon stick 1 tbsp lemon juice For the cake, Butter for greasing the pan 1 cup fine semolina flour plus more for dusting the pan 1 cup all-purpose flour 5 tsp baking powder 1 cup granulated sugar 4 large eggs, room temperature 1 tbsp vanilla extract Pinch of salt ½ cup extra-virgin olive oil 1 cup plain Greek yogurt 1 tbsp lemon zest from about 2 lemons For garnish, 20 almond slices lemon twists (thin curled strips of lemon peel) #greece #greekfood #greekrecipes #dessert

Greeks have a way of eating olives that no one really talks about… and it might ruin every other appetizer for you. Comment ‘recipe,’ and I’ll send you this one to save and keep forever. This is the kind of dish you’d find on a Mediterranean table before anything else even hits. Briny olives are blitzed into a punchy, flavor-packed salad with olive oil, citrus, spices, and just enough bite to keep you going back for more. It comes together in under 10 minutes, no effort, no overthinking, just real, vibrant food. Serve it over creamy labneh (I love @karoundairies) with warm pita or crusty bread and watch it disappear. Made with minimal ingredients but the highest quality you can find. And if you know, you know: the olive oil is everything. That’s why I use my single-origin extra virgin olive oil — JUICE. And if you love recipes like this, you’ll fall head over heels for my cookbook GREEK OUT, available for pre-order now. ¾ cup pitted Kalamata olives ¾ cup pitted Castelvetrano olives ¼ cup chopped roasted red peppers 1 cup small cauliflower florets ½ cup roughly chopped carrot ½ cup roughly chopped celery 4 pepperoncini 2 garlic cloves 4 tbsp capers, drained from their juices, divided 1 ½ tsp @diamondcrystalsalt ¼ tsp chili flakes ½ lemon, juiced always @sunkistcitrus 1 tbsp red wine vinegar 1 tsp lemon zest 2 tbsp fresh chopped parsley 3 tbsp extra-virgin olive oil #greece #greekfood #greekrecipes