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Recipes from Our July Retreat

One of the ways we created a sense of grounding and connection at the retreat was through food. Meals weren’t just fuel—they were moments of pause, flavor, and togetherness. I love to cook and experiment with food, cultures, and flavor. The dishes with care gave us the chance to refuel in body and spirit. These recipes were guest favorites from our Friday retreat, and I’m sharing them here so you can recreate the same sense of nourishment at home.

This bright and fresh dish set the tone for our first meal together. The lemon and herbs brought a lift of flavor, while the roasted vegetables made it hearty and comforting. I added Greek Soulvalki for the non vegans attending as an option.

Greek Chicken Souvláki

I want to give credit for any recipes I used, for this one I started with MyGreekDish.com's Greek Chicken Souvlaki recipe. But after doing some research I added a few other items that I feel helped enhance the flavors. I also use fresh ingredients but if you need to use dried, feel free to substitute.

  • approx 4 boneless chicken breasts

  • 4 tbsps olive oil

  • juice of 1 lemon

  • 1 clove of garlic, minced

  • 2 tbsp fresh oregano

  • salt and freshly ground pepper

  • Optional: 1 tsp red wine vinegar or white wine vinegar

  • Optional: pinch of paprika (adds a slight smoky note)

(I always add the optional ones)

 Chicken Souvláki with Herbed roasted veggies and Quinoa and salad-1

Instructions:

  • Marinate the chicken:
    In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and vinegar (and paprika if using). Add the chicken and mix well to coat. Cover and refrigerate for at least 1–2 hours, ideally up to 8 hours ( I do overnight)

  • Skewer:
    Thread the chicken pieces onto soaked wooden or metal skewers, keeping a bit of space between pieces for even cooking.

  • Grill:
    Preheat a grill or grill pan over medium-high heat. Grill skewers for about 10–12 minutes, turning occasionally, until the chicken is golden and cooked through.

Optional: Baking vs Grill

Oven Temperature & Time

  • Preheat oven to: 425°F (220°C)

  • Bake for: 20–25 minutes, turning the skewers halfway through

To get a bit of char at the end (mimicking the grill), you can:

  • Broil on high for the last 2–3 minutes, watching closely to avoid burning.

Makes 10 Skewers or 10 servings.

Lemon Herb Quinoa Pilaf with Roasted Veggies

Ingredients

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth

  • 1 lemon (zested + juiced)

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 cup broccoli florets

  • 1 cup carrots, sliced

  • 1 yellow bell pepper, diced

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • Salt + pepper to taste

  • Fresh parsley for garnish

Instructions:

  • Preheat oven to 400°F:

      Toss broccoli, carrots, and bell pepper with olive oil, salt, and pepper in a bowl or baggie

  • Roast for 20–25 minutes, turning once halfway through.

  • Cook:

    Wash and rinse quinoa and place in sauté pan or rice cooker. Pour vegetable broth and cook until fluffy (about 15 minutes). Fluff with a fork and stir in lemon juice, zest, garlic, oregano, and thyme.

  • Fold:

    Place roasted veggies on top of the quinoa with fresh parsley. Serve warm.

Mixed Greens Salad

  • 6 cups mixed baby greens

  • ½ cup toasted pumpkin seeds

  • Dressing: 3 tbsp olive oil + 1 tbsp balsamic vinegar + 1 tsp Dijon mustard + pinch salt

Instructions:

  • Prep Dressing ingredients in a mason jar or container with a lid. Shake vigorously.

  • Distribute salad greens into bowls and sprinkle with pumpkin seeds

  • Drizzle dressing over salad and serve!

Mediterranean Mezze

Falafel,  Baba Ghanoush, Pitas, Fresh Veggies

For our Saturday, I wanted to create something that felt vibrant, communal, and soulfully satisfying without feeling heavy—and this Mediterranean Mezze spread was exactly that. It was a table full of color and connection: creamy hummus, Falafel, baba ganoush, , and crunchy cucumbers and cherry tomatoes. I added warm pita and the Chicken Souvláki and cubed Feta for non vegans for a sense of comfort, alongside a cooling vegan coconut yogurt tahini dip and a bold that added just the right touch of depth.

First we have our Falafel and Pita Bread

Falafel

Dips, spreads, and fresh vegetables.

mezze 

What I love most about a mezze lunch is how it invites you to slow down, try new flavors, and build your plate with intention. It's food as ritual—nourishing not just the body, but the energy of the afternoon.

Here are the recipes I used.

Quick Coconut Yogurt Tahini Dip

Ingredients:

  • 1 cup plain unsweetened coconut yogurt

  • 2 tbsp tahini

  • Juice of ½ lemon

  • 1 garlic clove, finely grated (optional for more flavor)

  • 1 tbsp olive oil

  • Salt & pepper

  • Fresh herbs like parsley, mint, or dill (optional)

Instructions:

  • Stir together yogurt, tahini, lemon juice, garlic, olive oil, salt, and pepper.

  • Taste and adjust—add more lemon for tang, tahini for creaminess, or herbs for freshness.

  • Chill until serving. Drizzle a little olive oil & sprinkle herbs on top before plating

Special Mention is for the wonderful 1 Bowl Vegan Blueberry Muffins from Nora Cooks. These are AMAZING. for a treat or for breakfast. Here's a picture from them right out of the oven. 

Vegan Blueberry

Closing Reflection

Food at the retreat was more than just nourishment—it was part of the ritual of care. Every meal carried intention: to energize us in the morning, ground us during deep sessions, and comfort us at the end of the day. My hope is that these recipes bring you the same sense of balance and renewal.