WIN! 1 of 100 SIGNED SkinnyMediterranean Cookbooks #Thermomix

🌏 Ready to take your tastebuds on a once-in-a-lifetime trip to the Mediterranean… without even leaving your kitchen? 🍋

Our brand new cookbook SkinnyMediterranean 🍎🥙 is landing 10th October 2025 and we couldn’t be more excited to share it with you!
To celebrate, we’re giving away 100 SIGNED COPIES 🥙🎉

Here’s how you can WIN 🥂👉 Simply comment on the official giveaway post (pinned on our FB or insta) and tell us who you’d love to share this prize (and all the Skinny love 💛) with. You and your best foodie friend could each win a copy!

💥 10 winners will be announced every night over 10 nights inside the Skinnymixers community — so enter as many times as you like!
Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets ✨

This book is bigger than SkinnyAsia… and it’s bursting with the kind of recipes that will transport you to sunny coastlines, bustling spice markets, and long table family feasts 🍇🥂

⭐️ Mezze (Share Plates) – Burrata with Mediterranean Pesto, Ladenia (Greek flatbread), Santorini Tomato Fritters, Pita Bread Pockets, Muhammara (Capsicum Walnut Dip), Labneh, Keftedes w hidden veg, Halloumi & Vegetable Skewers, Spinach & Feta Gozleme.

⭐️ Sides & Salads – Confit Artisan Bread, Maroulosalata (Greek Lettuce Salad), Watermelon & Mint Salad, Za’atar Bean Salad, Caprese Salad, Antipasto Potato Salad, Mujadara (Lentil Rice), Cauliflower Tabouli, Couscous, Spiced Carrot Salad, Fattoush Salad, Roasted Vegetable Mash (2 ways), Seasonal Greens, Pesto Rice.

⭐️ Fast – Chilli Garlic Prawns (Spicy Marinara), Mussels in White Wine, Cacciatore Rissoles, Lemony Chicken Orzo with Greens, Creamy Pesto Chicken, Pasta e Fagioli (Italian Pasta Soup), Pastina.

⭐️ Budget – Doner Kebab, Balsamic Roast Chicken, Italian Wedding Soup, Ricotta & Spinach Gnudi, Fakes (Greek Lentil Soup), Creamy Tomato White Bean Stew, One Pot Pasta Alla Norma, Spanakopita Frittata, Moroccan Pumpkin Tagine.

⭐️ Family Favourites – Pasta al Forno with Ricotta Bechamel, Bolognese Risotto w hidden veg, One Pot White Bolognese, Biftekia & Lemon Potato Bake, Chicken Shawarma, Moroccan Chicken Meatballs, Garlic & Chicken Quinoa Meal Prep.

⭐️ Chef Specials – Slow Roasted Pomegranate Lamb, Slow Cooked Ragu, Steak Poivre (Pepper Steak), Prawn & Chorizo Paella Bake, Pork Chop with Peperonata, Pumpkin Gnocchi with Four Cheese Sauce, Fish Piccata All-in-One Dinner.

⭐️ Sweet – Galaktoboureko (Greek Custard Pie), Easy Tiramisu, Greek Yoghurt Panna Cotta with Berries, Olive Olive Citrus Cake, Baked Baklava Bites, Skinnymixers Spritz.

⭐️ Basics – Za’atar Spice Mix, Easy Stracciatella, Green Pesto, Balsamic Orange Glaze, Pomegranate Molasses.

👩‍🍳 I’m really in awe of all of the fresh flavours we’ve explored in this cookbook and can’t wait for everyone to join us this summer for our trip around the Mediterranean.

Love Nik xx

P.S. We are still busy developing free recipes, if you think we’ve missed a recipe that deserves to be part of the SkinnyMediterranean collection – let us know below!

#thermomix #recipes #glutenfree #dairyfree #lowcarb #healthyfood #skinnymixers

Hello skinnies. Nick here. How are you all today? I’m so excited. I am so so excited. Um so surprise. Um we have been working I I’ll wait until a few more people come in, but um we’ve been working of course on our next book because this is what we do um in the Skinny Mixers’s kitchen. We’ve been working very hard on our next book and um this book, let me tell you, I have wanted to do it for the last five books, but um it really felt like it was the right time this time. So, welcome to the Skinny Mixers Matrix uh Skinny Mediterranean. Uh now it it’s such a popular request that we get all the time, you know, more Mediterranean recipes, you know, people on the Mediterranean diet. Um and so we knew like I knew that it was high on my list of what I wanted to do ASAP and of course being Greek myself and um just absolutely adoring Mediterranean food, I knew this was going to be the best book that we ever wrote. So, here we are. Um, now we I’ll get the business stuff out of the way with and then I’ll show off my dinner and I’ll I’ll talk through a few little um things that I want to cover. But tonight, starting from tonight, we’re doing a huge giveaway. We do it every book. Um, we are giving away 100 signed copies of Skinny Med. I’m just gonna start calling it skinny med from this point onwards because I can’t spell Mediterranean and I get tongue tied every time every time I try to say it more than once in a row. So, Skinny Med, we’re giving away 100 signed copies um every night for the next 10 nights. And all you have to do to be in the running for a free copy of this book is to tag a friend that you think would also like a copy. Now, keeping in mind, you don’t have to have a Theromix. It is Theromix and conventional cooking like always. So, even if you have a family member who maybe they want to eat healthy and or maybe they just, you know, went to um Europe for summer and now they’re missing the food, but they don’t have a Thermaix. First of all, they should get one, but second of all, they can use this book as well. So, tag your friends and family in the comment below. That’s all you have to do to enter. Um, and you can enter as many times as you like. So, over the next 10 nights, tag as many family and friends as you can, um, to increase your chances of winning one of the signed copies. And today, I did a little competition as well, and I will announce that over the next few days who won that, but some of the entries were so funny. So, if you’re interested in doubling your chances of winning a free copy of Skinny Med, I’m going to give away a copy on that thread as well now. and maybe a couple of extra little things. We’ll see. Um, now let’s get to this beautiful book because um, this book is so so beautiful and so close to my heart. Um, there I’m saying a lot tonight cuz I’m like nervous cuz I haven’t gone live for so long cuz I had influenza A and I’m only just just starting to get better. So for dinner tonight, I have leftovers chicken schwama with the most delicious dressing that you will ever try. I’m like so excited about this one. So this is an amazing one because you can cook it ahead of time, meal prep it, you can have it in a wrap. We’ve got pitter pockets in this book as well as pitter breads. So, if you are keen on a puffy pitter pocket that you can stuff full of, you know, chicken schwama with beautiful salad and labna, um, we have you covered. We have you absolutely covered. Um, and you will be licking this sauce off of your fingers. It’s so delicious. And then for dessert tonight, something that I honestly never thought that I would be able to do. For those of you who know, you absolutely know. Um, I’ve been asked for 12 years to do a healthy galata bur. This is my favorite dessert since I was a little girl. Like I’m talking any family function that we would have. We would go in and I would run straight to the Greeks. We always have the dessert table already out ready to go. It’s not like it’s a surprise at the end of the night what we’re serving. Um I would always run straight up to the dessert table to see if one of my aunties had brought galata buda. Now I worked really really hard on this recipe. I must have done it probably 10 times to make sure that it was perfect and a little bit healthier. So, I nailed it. I’m very proud of that. And if there’s any reason to buy this book, it’s for that recipe alone. Um, it’s definitely healthier than what you get from your like local Greek restaurants or cafes. Definitely healthier than what my mom makes, my dad. And but to me it’s still it’s first of all I think it tastes better than the traditional recipe and it’s healthier as well. And that’s what this book really is all about. It’s taking as many of the recipes that we all know and love super super popular recipes and making them just a little bit healthier. That’s really what we’re all about here in Skinny Mixes. So let me run through some of the recipes. Some of my favorites. I want to go through some of my favorites. So, it’s the biggest, you know, it’s not the biggest, it’s bigger than Skinny Asia. So, we’re, you know, we’ve got, I think it’s 60 plus fresh recipes cuz I think there’s still one or two more that I might write. Just haven’t told about that yet. Um, so we’re saying 60 plus cuz I, you know, I might chuck a few extras in there if she lets me. Um, but it’s one of the things that I loved about writing this book was finding out what Mediterranean actually meant. So when I hear heard Mediterranean, I was thinking Greek, Italian, that was about it to me. That was like my extensive knowledge of what the Mediterranean was. And then once I started actually researching what countries made up the Mediterranean and are on the Mediterranean Sea, all of a sudden I realized this was honestly going to be the best book we ever wrote because I have always wanted to do like a Middle Eastern book. But it’s such a hard sale for people who don’t grow up in or don’t live in communities like I do that’s super mult multicultural and like I can just walk down the road and go to any kind of you know Turkish, Lebanese, um Afghani like I’m so lucky that I live in South Australia because I have access to those kinds of foods. Um but when I realized that I could put those countries into this book, I was so excited. So, we have recipes from Morocco, Spain, um we’ve got Lebanese recipes, we’ve got Turkish recipes. What else have we got? My memory isn’t the best. Um France, Italy, Greece, lots of Italian recipes. Lots and lots and lots of Italian. Um, actually one of the recipes that is in the book is one that I learned to make uh in Florence at a Skinny Mixers cooking school and it’s um a ricotta and spinach noody which is like a naked um a naked ravioli. So I’m I’m excited for you guys to try that one. Um but we have like a mezzair section of course because that’s very Mediterranean, very Euro. Uh which is like a sharing stuff that you can share with your family and friends. So, this is going to be another amazing addition for Christmas time. Um, you know, for your dinner tables. So, probably some of my favorites in that section. A recipe that I’ve wanted to do ever since I went to Greece and I went to Santorini and I had the um Santorini tomato fritters. So, I’ve put that recipe in this section because they are so delicious, so delicious and so unique. If you haven’t tried them before, you’re going to love them. Um, we’ve also got Lennena, which is like a Greek flatbread. It’s got um it’s got onion on it. It’s hard to explain, but trust me, you’re going to love it. And another one that we tried in this section that I actually hadn’t had before, but I kept reading about it and I thought that sounds like one of the most beautiful dips I’ve ever heard was the Muhammara. And I know I’m probably I’m probably butchering the way that I say that, but the muamara, it’s like a capsicum and walnut dip and it’s so smokeoky and it’s just Oh, you guys are going to put that on everything. Um, so that section I think is really really cool. We’ve also got spinach and feta um gamma. So I’m you know I’m in love with those with like fresh lemon juice. Everything in that section I love. Um, and then we’ve got sides and share salads. So, tons of fresh salads, tons of vegetables. Uh, this is probably the most fresh book that we’ve ever written, I would say. Like, it’s got lots and lots of veggies, lots of lots of fruit, salad, stuff like that. Um, so this b the sides of when I say that though like my favorite recipe in this section is the conci artisan bread and it has like an olive and garlic confi that you make and then you make a high hydration dough and you turn it into honestly one of the best breads in the world. So that’s not medit like that’s not super skinny at all but that one is so good. Um, I just really wanted to try making a really, really yummy olive bread. And Lonnie smashes it. She loves that one. Um, and if you don’t like olives, we’ve got alternatives, of course. But if you don’t like olives, you’re wrong. And you should absolutely start eating them cuz they’re really good for you. Uh, the fetous salad. So, we have an air fryer fetush. So, who doesn’t love fetush? But deep fried pa, not the healthiest choice in a salad. Um, we have all of the flavors that you would want in that salad and we teach you how to make really crispy, yummy croutons, um, fried pitters in your air fryer or oven of course. Um, if you don’t have an air fryer, but that fush I think is going to be very very popular. Uh, and there’s so many recipes that go alongside it. So many recipes in that section, but I won’t you can read about them. I want to talk about my favorites. Now, in the fast section, we’ve got um I actually made the I made the chili garlic prawns today and we put it through a pasta that is going to be a super popular recipe because it’s under 20 minutes and there’s so many different ways that you can serve it and it’s packed full of so much flavor as well and it’s pantry staple ingredients. The only thing you’re going to have to buy when you cook that one is prawns and we get the prawns from Coohl’s or Willies that are already shelled. So all you have to do is defrost them and chuck them in your Theromix. It’s literally one of the easiest meals you’ll ever make. Um then we’ve got catch toy riles. So um when Grant wrote that recipe, I was like this this is a winner for me and we served it alongside the Capriy Salad and I was in like wish wishing I was in Italy but happy that I was eating such fresh and delicious food at home. So I think they’re going to be a big hit. And then the budget section. Now, this one I’m going to put my paper down. So, I got to use my hands for this one. So, in the budget section, one of the recipes that we came up with. Actually, Grant wrote this recipe and he nailed this one, too, was the donor kebab or Donna Donna kebab, I don’t know. We don’t have them here in Adelaide, but I’ve eaten them in Sydney and in Melbourne and delicious. But we wanted to come up with a way that we could nail that without too much effort. And when you guys see how we achieved it, you’re going to be so impressed. And then honestly, the sauce that goes with it with a tibuli in the book or a fresh salad and in the pitter pockets. Heaven. I had my sister and her husband and their little girl over to try it and we ate an entire two rolls of the don kebab in like one sitting. Like we just didn’t stop. It was so yummy. So I know that that’s going to be very very popular amongst the community. And um ricotta and spinach noody that I already talked about. Then we’ve got family favorites. So my favorite recipe in this section hands down. It sounds a bit weird, guys, but hear me out. It is a Bolognese risotto with hidden veg. Everything gets cooked in the Theromix bowl, but it has, I think, five hidden veg in it as well, and you cannot tell that they’re in there. And it tastes like the most rich, like rich delicious. It It makes me for those out there who are Greek or have a little taste of Greece and know the um Oh my goodness. I just had the biggest the stuffed capsicums. I’m having honestly the biggest mental blank right now. Stuffed capsicums. How do I not remember the name for that? Anyway, mental blank. It’s fine. I’ll move on. It tastes like the rice in that but better cuz it’s saucy. And like I said, it all cooks in the um it all cooks in the bowl as well. And that one is a really, really, really good recipe. My daughter came home from school the other day and she smashed a whole bowl of it. So, that’s going to be a winner. Like I said, tons of hidden veg in it, too. And it all cooks in the bowl. Yeah, my stuff. Sorry, you guys. I’m just like so excited. Um, that I can’t remember the name of a dish that I’ve eaten almost every week of my life since I was a little girl. Um, now in that section, another one of my absolute favorites is the pasta alorno with a ricotta bashimal. I know that doesn’t sound if you’re not Italian, you probably don’t know what I’m talking about, but it’s a it’s a pasta bake with a ricotta sauce on top of it, but you make Italian sausage yourself instead of buying Italian sausage. So, that is phenomenal. Like, phenomenal. I can’t wait for you guys to try it. chicken schwama. That’s what I had for dinner tonight. Now, in the chef specials, we have so many things that I think is so impressive. Um, we’ve got the slow roasted pomegranate lamb. This is the best lamb shoulder that you’ve ever eaten in your life. It is so good. And there’s um so there’s a uh someone asked where I got my dress. This is just an internet cheapy. Don’t tell anyone. Um, so there’s a lavna recipe in the book. We teach you how to make lavna. And then that spread over the platter with the lamb put on top of it and the meat pulled off of the bone and then a beautiful fresh herb salad on top and the muamara. If you can if you can come up with a better tasting combination of recipes than that, I’ll quit my job because hands down, I don’t think there’s anything better in the world. I actually ate a dish very similar at a restaurant here in Adelaide and I’ve wanting wanted to recreate those flavors ever since. And so I think that if you’re entertaining family and friends or maybe you’re doing a Sunday roast and you want to introduce something a little bit different, this is going to be probably the recipe that makes you the most famous cook in your family, hands down. Now, um, slowcooked ragu, we’re utilizing the slow cooker function in the TM6 and 7 um, for that recipe, but of course you can just use a standard slow cooker. But the way that it cooks it and the lamb just falls apart or beef if you want to use beef. And it’s such a versatile recipe and it makes so much food. So, it’s a really great way to do some meal prepping and you know turn them into all different kinds of things like um we did a lasagna, we made it into pies. Um I just put it over pasta. It’s really good just in a bowl with veg. Very very versatile recipe. Um and so cheap as well. Like very budget friendly. um with so I don’t know if I’m I’ve got a hair in my eye now. I don’t know if I’m pronouncing this properly but um sta puavoa I think I’m not French and I’m really bad with French words but sta puavoa is the most phenomenal thing I’ve ever eaten in my life like hands down. I I know I’ve said that about a few recipes but that one when me and I ate it Grant made it just blew us away. We were like, “This is, how did we even make food that tastes this good?” And it’s like a pepper steak with a really, really luscious, rich pepper sauce that goes over the top of it. You guys are going to impress your family and friends so much if you if you do that one. And um I put that alongside there’s like a um there’s a roasted vegetable mash in the book and seasonal greens on a plate. So, it’s super healthy, but a little bit decadent as well with that creamy sauce. Then desserts. Of course, like I mentioned, we have the the galata budo, of course. Like, it does not get any better than this, you guys. Look at that. It’s so yummy. I can’t wait to finish this and eat all this food. Um, we have a couple of other things in that in that section though that I’m equally excited about. So, we made an easy tiramisu. You will not be able to make an easier tiramisu than this. There’s no mucking around with making biscuits or cakes and layers and stuff. This tiramisu you can make with your eyes closed. It’s so easy. But it tastes like the tiramisu. And if you know what I’m talking about, you know what I’m talking about. When you’re sitting in an Italian restaurant and you order the tiramisu and the waiter comes out with a big silver bowl and he grabs a big spoon and he plunks it straight on your plate. That’s what this tiramisu is. So, um, I’m really, really, really pumped for you guys to try that one. And I’m on purposefully calling it easy tiramisu because I do genuinely think it’s the easiest tiramisu that you could ever make. So, that one to me is very exciting. Um, we’ve got some really healthy stuff in that section as well. Um, we’ve got a Greek yogurt pan cotta. This panakotta, it’s made with Greek yogurt, but it doesn’t taste like it’s Greek yogurt, so it’s full of protein. This is going to be, I think, a hit recipe, not just for desserts, dinner parties, stuff like that, but I think people I I’m positive that I will see people making this for breakfast. There’s no reason why it can’t be a delicious breakfast food. So, that one for me is high on my list of things that I think will go viral in the community and will be very, very popular. It also only takes a handful of minutes to make. So, it’s going to be really, really popular for dinner parties. Like you can make them a couple of days ahead of time, put them in the fridge with Glad Wrap on them and they’re ready to go. I actually have some in the fridge now, so I might just grab one and show you quickly. Now, I can’t take it out of the mold cuz I’m actually photographing it tomorrow, but it’s a it’s a classic panakotta and then there’s a berry that goes on top. So, I think they’re going to be incredibly popular again. I’m trying to come up with more descriptions. I’m not doing very well tonight. Um, the bucklav bites are fantastic. We have an olive oil citrus cake that is really beautiful. Um, and a couple of We’ve got one. We’ve got one shiki cocktail now, which is a like a spritz. But um that’s one of the things that I think I might try and convince Cyan to let me do is maybe write one more cocktail recipe for the book. Another cheeky cocktail because I know Skinny Mixes love their cheeky little cocktails occasionally. So that’s on my list of things to do tomorrow to finish this book off completely. Um is try and convince Sai that we need one more cocktail. So, if you have a favorite cocktail, a Mediterranean inspired cocktail that you’d love to see in the book, put it in the comments as well. Help me out here, you guys. Get me over the line with her cuz I reckon we can convince her that another cheeky cocktail is definitely a good idea. Anyway, so we have this book’s like absolutely jam-packed, full of really healthy, delicious recipes. Um, and yeah, that’s pretty much all I can say about it so far. I mean, the the launch date is on the 10th of October. Uh, but between now and then, for the next 10 nights, we’re giving away 100 signed copies of Skinny Mediterranean. All you have to do is tag your family and friends below, uh, if you think they would like to win a copy as well. They don’t have to have a Theromix. And if they do have a Theromix, it just makes cooking the recipes even easier. Uh, but yeah, no, get tagging away, you guys. You can enter as many times as you like. There’s no limit. just don’t get yourself in trouble entering too many times too fast. Um, but other than that, I think I’ve pretty much covered everything that I wanted to cover. And um, I just want to tell you guys this recipe again is full of recipes that are very, very important to me. a lot of my family’s recipes, Greek recipes, a lot of Italian recipes that I learned to cook growing up with some extended Italian family as well. Uh, and Turkish recipes too because where my family are from um originally because we’re we’re Pontian is actually where Turkey is now. So, a lot of our food is actually a lot closer to Turkish food than um than Greek food traditionally. So yeah, very very excited to introduce you guys to some more unique flavors from my my childhood and my growing up as well. But don’t worry, like always, this recipe book is budget friendly. We’re using pantry staples. You don’t have to run out and buy too many weird things. Um, I think the weirdest thing in the book that we’ve put in there is pomegranate molasses and we teach you how to make it with pome pomegranate juice from the supermarket. So, I think that is the weirdest one. So, don’t stress. It’s very, very, very budget friendly, pantry friendly, and healthy. I can see like lots of people have been commenting on my weight loss. I’ve been going to the gym three or four days a week, but also exclusively eating from Skinny Mediterranean. So, it’s got to do something. It’s doing something. I’ll keep at it. Um, but other than that, I love you guys. Thank you so much for supporting Skinny Mixers and um to everyone that I’ve met over the last few months at the cooking classes who begged to know what the book was and I maybe gave them hints along the way. A couple of you guessed correctly and um a couple of you were very cheeky with your bribes and stuff like that, but I I appreciate you guys being so enthusiastic and I loved meeting you all so much as well. Can’t wait to meet more of you in South Australia in a few weeks. But I will see you all very very soon. And yeah, now that I’ve let the cat out the bag, I can start um going live more again with the food during the day when we’re cooking and stuff. So that’s really exciting. All right, love you guys. See you.