Anna Chalikia is what many would call a “real mom”—juggling parenting, work, self-care, and creativity without pretending perfection. Her journey defies the outdated idea that women need to be flawless mothers, ideal professionals, and passionate partners all at once. Instead, she embraces the ups and downs, celebrating authenticity and balance.
Her connection with food began during her university years in Patras, Greece, while studying theatre. What started as a necessity—to eat homemade food on a student budget—quickly became a passion. “I’d look up recipes online, tweak them to my taste, and I realized that cooking was deeply therapeutic. Measuring, mixing, and creating something with my hands helped me disconnect from stress and find calm,” she shares.
Credit: Vassilis Polychronakis.
Later, she enrolled in an intensive culinary program in Paris and interned at two restaurants, one of them Michelin-starred. Though the experience deepened her love for cooking, she quickly realized that the pressure of a professional kitchen wasn’t for her. Returning to Greece, she tried different jobs before landing a spot on the team at Madame Ginger, a well-known Greek food media brand. There, she flourished for nearly eight years—developing recipes, writing articles, and producing food content. “Those years shaped everything I do today,” she says.
Food That Feeds the Soul
Anna’s cooking philosophy is refreshingly down-to-earth. Her recipes are often plant-based, driven by ethical and environmental values, but they are not prescriptive. “I’m not here to preach the perfect vegan lifestyle—I’m still figuring it out myself. But it brings me joy when my followers, many of whom are not vegetarians or vegans, try my plant-based recipes and come back for more.”
What stands out is her non-judgmental approach. There’s no guilt-tripping, no perfectionism—just wholesome food that tastes good and makes you feel better. “I eat pasta when I crave it, and I’ll enjoy wine and dark chocolate without second thoughts. Balance is what matters.”
Cooking as a Working Mother
When asked how working mothers can manage daily cooking, Anna is honest: “It’s not easy. Good cooking requires time, energy, and quality ingredients, which aren’t cheap anymore. Motherhood itself is demanding, and in places like Greece, mothers are expected to do it all—work like they don’t have kids and raise kids like they don’t work. Still, I’ve seen so many moms putting love and time into their children’s meals despite the pressure.”
Her Go-To Pantry Staples
Here’s what Anna always keeps on hand for fast, nutritious meals:
- • Seasonal vegetables and fruits, fresh or frozen. “Sometimes frozen ones are even better—they’re picked and preserved at peak ripeness.”
• Legumes like lentils, chickpeas, and black-eyed peas. “They’re versatile, and for convenience, I use canned or vacuum-packed versions too.”
• Nuts, seeds, and their butters. “Tahini is a must in my kitchen—not just on toast, but in dressings, sauces, and desserts.”
• Whole grains and pseudo-grains such as quinoa, millet, and buckwheat. “They cook quickly and are perfect for hearty salads that get tastier with time.”
Wellness Starts on the Plate
So, how does food help tired moms (and anyone else) recharge? Anna’s answer is simple: “Sleep is essential. But good food helps too. I feel mentally and physically better when I eat lots of veggies, fruits, healthy fats like olive oil and avocado, drink water, and cut back on sugar—without completely cutting it out.”
Her message: nourish yourself, don’t deprive yourself.
Raising Little Food Explorers
Are kids open to healthy food? “They go through phases,” Anna says. “One day they love spinach, the next day they won’t touch it. It’s normal. Don’t push or pressure them. Instead, offer variety, expose them to different textures and flavors, and let them observe you enjoying food. They’ll follow your example in time.”
4 Quick & Nourishing Meals from Anna’s Kitchen
1. Carob Overnight Oats
Credit: Vassilis Polychronakis
Prep time: 5 min
Resting time: 6–8 hrs
Servings: 3
A naturally sweet, nutritious breakfast you can prep the night before.
Ingredients:
• 130 g oats
• 30 g carob powder
• 2 tbsp maple syrup, honey, or carob syrup
• 1 tbsp tahini or nut butter
• ½ tsp cinnamon
• 1 tsp vanilla extract (optional)
• Pinch of salt (optional)
• 2 tsp ground flaxseeds
• 350 ml plant-based milk (or milk of your choice)
• Fresh fruit, for serving (optional)
Instructions:
1. Blend all ingredients until smooth.
2. Divide into 3 jars (180–200 ml each), seal, and refrigerate for at least 6 hours or up to 3 days.
3. Top with seasonal fruit before serving.
2. Chickpea Salad with Tahini Dressing
Credit: Vassilis Polychronakis.
Prep time: 10 min
Servings: 2
A protein-rich, savory salad perfect for lunch or as a sandwich filling.
Ingredients:
• 300 g cooked chickpeas
• 60 g tahini
• Zest and juice of 1 lemon
• 1–3 tbsp water
• 1½ tsp maple syrup, agave, or floral honey
• 1 garlic clove, grated
• ¼ red or yellow onion, finely chopped
• 3–4 olives, chopped
• 4–5 sun-dried tomatoes, chopped
• 2 tbsp parsley, chopped
• Salt and freshly ground pepper
Instructions:
1. Pulse chickpeas briefly in a food processor for a coarse texture.
2. In a bowl, whisk tahini, lemon juice/zest, syrup, garlic, water, salt, and pepper into a creamy dressing.
3. Mix with chickpeas, onion, olives, tomatoes, and parsley. Adjust seasoning.
4. Serve chilled with toast, pita, or wrapped in tortillas.
Tip: Use canned or frozen chickpeas to save time.
3. Roasted Vegetables with Avocado Cream
Prep time: 15 min | Cook time: 40 min | Servings: 4
A Mediterranean medley of veggies paired with a creamy, zesty avocado sauce.
Ingredients:
For the vegetables:
• 400 g carrots
• 400–500 g zucchini
• 3 bell peppers
• 1 onion
• 60 g olive oil
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp thyme
• ½ tsp sweet paprika
• Salt & pepper
• Optional: toasted sesame seeds for garnish
For the avocado cream:
• 1 ripe avocado
• 200 g unsweetened coconut yogurt (or any plant-based yogurt)
• 1 garlic clove
• ⅓ tsp salt
• Freshly ground pepper
• ⅓ tsp ground cumin
• Zest and juice of ½ lemon
• A few sprigs of parsley (optional)
Instructions:
1. Preheat oven to 200°C (390°F).
2. Chop veggies, toss with olive oil, herbs, salt, and pepper. Roast for 40 min, turning halfway.
3. Blend avocado cream ingredients until smooth.
4. Serve roasted vegetables with a generous dollop of the cream and sprinkle sesame seeds on top.
4. Whole Wheat Blondies with Dates and Banana
Prep time: 20 minutes
Baking time: 20 minutes
Makes: 12–16 pieces
Ingredients:
- 220 g pitted dates
- 220 ml hot water
- 170 g whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 medium ripe banana
- 30 g extra virgin olive oil or sunflower oil
- 2 tsp vanilla extract
- 70 g plant-based milk or milk of your choice
- 2 tbsp roughly chopped raw walnuts (optional)
Instructions:
- Place the dates in a bowl, pour the hot water over them, and let them soak for 10 minutes. Then transfer the dates and their water to a food processor and blend into a paste, stopping occasionally to scrape down the sides with a spatula to ensure smooth processing.
- In a mixing bowl, mash the banana with a fork. Add the date paste, walnuts (if using), oil, vanilla extract, and milk, and mix well with a whisk.
- In a separate bowl, mix together the flour, baking powder, cinnamon, and salt. Gently fold this dry mixture into the wet ingredients until fully combined and smooth.
- Spread the batter evenly in a 25 x 25 cm (10 x 10 in) baking pan lined with parchment paper. Bake in a preheated oven at 180°C (356°F) with fan for about 20 minutes.
- Allow the blondies to cool at room temperature. Once cooled, use the parchment paper to lift them onto a cutting surface, then cut into pieces. Store covered in the refrigerator for up to 5 days.
