For the last year or so, I have been looking at ways of reducing our meat intake. The main reason behind this decision is the fact that most of the available meats in the markets are full of hormones and antibiotics. You can of course buy free range and organic produce but not all supermarkets have them and unfortunately I don’t always have the time or the opportunity to go to specific shops for specific products so if I can’t buy free range/organic produce, I don’t buy it.

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Don’t you hate when you open a package of feta, use a little bit, put the rest on a container and next time you take it out is to put it in the bin because it has gone off? It used to happen a bit too often in my house to the point when I stopped buying feta cheese. But feta cheese is amazing in so many things that we  missed it terribly so I had to come up with a different solution.

A jar of delicious marinated feta - OrganisingChaosBlog

Marinating the feta will not only make the cheese last longer, but it will also infuse with amazing flavors that will in time improve your salads, frittatas… anything where the cheese goes.

No more waste – just delicious food


200 grs feta cheese
2 garlic cloves
1 bay leave
1 teaspoon peppercorns
1/2 teaspoon coriander seeds
olive oil

Ingredients to marinate feta cheese - OrganisingChaosBlog


Carefully cut the cheese into cubes.
Put feta in a jar with a top and add the rest of the ingredients to the jar.
Pour enough olive oil to cover cubes of cheese.
Let marinate in refrigerator for 2 weeks for an amazing taste but if you can’t wait, overnight will do.

Olive oil and feta cheese - yum, yum. - OrganisingChaosBlog

You could also use sun-dried tomatoes, rosemary, thyme or capers for the marinade. Chop and change. It will never be boring.

Serve it topping your favorite salads or simply on fresh bread. Simple and delicious, what real food should be.

Marinated feta cheese with bay leave - OrganisingChaosBlog

Have you got a favorite recipe for your feta?
Don’t be shy. Share!

Chaotic Itzi



We are great fans of caramelized onion in our house. We always have a jar of it at home to have with cheese,  meat,  in soups, pizzas, sandwiches.. it is delicious with anything.
OrganisingChaos - Delicious Caramelized Onions
I find something very therapeutically about slowly cooking the onions, the process, the smells… very relaxing and homely.

Onions are naturally sweet and that sweetness gets released by slowly cooking the onions over an extended period of time. The natural sugars in the onions caramelize and they make the most delicious and wholesome flavor.

How? Easy. You will need:
4 onions – I prefer to use red onions as they are sweeter but you can use white onions if you’d prefer.
1 tablespoon of olive oil
a pinch of salt
1 tablespoon of sugar.
Caramelized Onions / Step 1 - chop the onions and add them to the panHeat the oil in a heavy based pan. Peel and chop the onions in thin slices and add them to the oil. Stir the onions making sure that every single slice gets covered in oil. Leave the onions to saute on a low-medium heat (every hob is different-  just make sure that the onions are not going to burn, it’s about slow cooking). Spread the onions out evenly over the pan and let cook, stirring occasionally.
Caramelized Onions / Step 2 - slow cook your onionsAfter 10 minutes or so, season them with salt, make sure they are not burning, and leave them on the hob for another 10 minutes. Don’t forget to stir occasionally.
Caramelized Onions - Step 3 - Add the sugarAfter another 10 minutes, add the tablespoon of sugar and make sure that it gets to all the corners of the pan. If the onions are a bit too dry and they are sticking to the pan, add a little bit of water. Cook for further 10-15 minutes keeping an eye on it to make sure they don’t burn.
When the onions are all brown and sticky, transfer them into an air tight container and keep in the fridge once cooled.
OrganisingChaos - Delicious Caramelized Onions
Try adding them to your normal hummus recipe or add them to your steak and let me know your thoughts, I think I can already read them!

Enjoy it!
Chaotic Itzi


Our summer holidays were very relaxed. They were filled with ice-creams and not too healthy treats. So now that we are back to school, routine and time-tables, we are also going back to healthy eating and trying to get back into shape (especially me…).
A healthy dessert that tastes like a treat -1
This dessert is one of my kid’s favorites – they call it “my secret recipe”, which is funny because it is not a recipe, there is no cooking, it’s more like an assembly job.

To make this lovely dessert for 2 monkeys, you will need:
– Natural Greek organic yogurt
– Honey
– 10 strawberries
– 2 handfuls of pistachios

1 – Serve 3 tablespoons of yogurt (or as much as you want) in each bowl and add a layer of honey on top.
A healthy dessert that tastes like a treat - yoghurt and honey
2 – Then, chop the strawberries and layer them on top.
A healthy dessert that tastes like a treat - strawberries
A healthy dessert that tastes like a treat - strawberries 1
3 – Peel and crush the pistachios and scatter them on top of the strawberries.
A healthy dessert that tastes like a treat - pistachios 1
Add a child to the mix and see it been inhaled in seconds.
A healthy dessert that tastes like a treat -3
A healthy dessert that tastes like a treat -2
Of course this dessert is not only for kids. Adults are allowed to have it too! Only if they are good 😉

Happy Friday lovely people!
Chaotic Itzi


I think salmon fish-cakes are my favorite kind of fish-cakes and this ones are delicious and fresh, perfect for summer eating.
Salmon Fishcakes - delicious and nutricious
Salmon is a great source of vitamins (B12, B6 and D mainly) and omega-3 fatty acids that are essential for kids and adults alike (I have a bit of an obsession with giving Omega 3 to my kids…) and mixed together with some vegetables and served with a couple of salads and you have yourself one of the healthiest and tastiest dinners you could ever had.


600gr of sweet potatoes
50grs of peas
360 grs of fresh salmon or 2 x 180 grs of tinned salmon
1 lemon
bunch of coriander
2 spring onions
1 red chili (optional)
1 large free-range egg
1 table-spoon of flour and extra for dusting
olive oil
salt and pepper
Organising Chaos - Salmon Fishcakes
Half-fill a large saucepan with cold water, add a tiny pinch of salt, place it on a high heat and bring it to boil. Peel the sweet potatoes and chop them in 1 cm chunks. Once the water is boiling, add the sweet potatoes and bring it back to the boil. Let the potatoes simmer for about 10 minutes, or until cooked through, adding the peas for the last 2 minutes. If you are using fresh salmon for the fish-cakes, add the steamer to the pan with the boiling water and place the salmon there for the last three minutes.
Meanwhile, finely chop the coriander, chilli and the spring onions and add them to a bowl. If you are using tinned salmon, drain the liquid and add the salmon to a bowl using a fork for flake into small chunks. If using fresh salmon, drain the potatoes, peas and salmon and leave them aside to cool completely.
Add the zest of the lemon and a teaspoon of flour to the bowl. Crack in the egg and season with a tiny pinch of pepper. Once cool, mash the potatoes and peas and add them to the bowl and mixing all the ingredients thoroughly.
Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into balls and use your hands to pat and shape each ball into a fish-cake. I usually make 8 but you can make them as big or small as you want. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Carefully place the fish-cakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully.
Cut the zested lemon into wedges and serve the fish-cakes with your favorite salad.

 Salmon Fishcakes with salads
Organising Chaos - Salmon Fishcakes
You can double or triple the quantity of  ingredients and make more to freeze for another day. If sweet potatoes are not your thing, you can also make them with normal potatoes. Perfect for summer
Salmon Fishcakes
 Enjoy them!
Chaotic Itzi


I am off to Barcelona this weekend to meet up with some friends and family!! (insert super happy dance here!!!)
Park Güell Barcelona Spain
The reason behind this trip is to go the Spanish Cup final in Barcelona between our football club (Athletic Bilbao) and Barcelona on Saturday night. That is a reason as much as it is an excuse. My sister, some other members of my family, half of the Basque Country and some other friends living elsewhere on the planet are also going, so regardless of the result, we will have ourselves a party.

Barcelona is one of my favorite cities in the world. Such a cool city, so much to see, such fabulous food, brilliant weather and the beach right on your door step. I have been there good few times before and I am always happy to go back.

I promise to document my journey to the best of my ability and I hope to be able to share some travel tips with you very soon. I will try to keep you guys updated on Instagram during the weekend.

Have a great weekend and I will chat to you next week!

Chaotic Itzi


Before I start with the hows and whats, I just have to say that I just LOVE this name: Baba Ganoush! It is the coolest name ever! For anything!!!
OrganisingChaosBlog - Baba Ganoush
Mr B doesn’t eat aubergine (egg plant). It’s not that he doesn’t like it, it just doesn’t agree with him. As a result I very rarely buy it and when I do, I always try to make something that I can eat on my own and it lasts few days. I often make ratatouille as I can make a big batch, freeze it and use small amounts at the time.
As I love Middle-Eastern food, I though that Baba Ganoush would be a perfect way of using aubergines in a way that I would get to enjoy them without having to cook a different meal for myself.
OrganisingChaosBlog - Baba Ganoush
Preheat the oven at 200 C
Wash and half the aubergines and place them in a in the hot over for 20-25 minutes until soft
Scoop out the soft aubergine with a spoon and place in a blender.
Add the lemon zest, lemon juice, garlic, extra virgin olive oil, salt and pepper and blend until smooth
Put the mixture in a bowl and  add extra salt and pepper if needed.
At this point, you can add some yoghurt if you want the taste to be milder.
You can garnish it with parsley and mint or just enjoy it as it is.
OrganisingChaosBlog - Baba Ganoush
I already know what I am going to have for dinner: cous-cous salad with baba ganoush on top. And falafel… And salad…. And some wine…
And tomorrow, while watching the rugby, we can have some hummus, beetroot dip and baba ganoush with carrot and pepper sticks and some pita read. A much healthier alternative to crisps and nachos, don’t you think?

Happy Friday lovely people.

Chaotic Itzi


Happy Saturday lovely people!

After a busy enough week, I am planning a relaxed weekend with some walks, some cooking, maybe some crafting, some friends and some films.

This is what cut my eye this week around the web.

Noone runs
Does this sound familiar? Maybe I  need a new family, one that runs….
This colour pots really say spring to me, what do you think? By Bright Bold Beautiful
a href=”https://organisingchaosblog.files.wordpress.com/2015/01/zucchini-noodles-with-pesto-6.jpg”>Zucchini-Noodles-with-Pesto-6
These Courgette Pasta with Pesto need to make it to my menu pronto! By Two Peas and Their Pod
Some Like It hot
I am thinking Some Like It Hot  should be the next film in our Cinema Night. I’ll inform the gang.
These gorgeous 2015 printables will help me get organised this year. By The Sweetest Occasion.

Feeling inspired?

Have you got any plans for the weekend?
Whatever you do, have a great one.

Chaotic Itzi