There are very few people in my life that appreciate my cooking more than my best girl friend Lauren. Everything I make for her, she swears could be on a restaurant menu. Although, I'd love to think that is true...alas I think anything cooked by someone else is especially good. Yesterday, she came by the house to give me some opinions on things and I promised I'd make her my greek bowl for lunch.
I am living a more carb conscious lifestyle. I try to eat a lower amount of carbs ... especially during the week. I try to up my lean proteins and veggies. I love Greek food. In my little family of 5, I am the only one. So this is a recipe I can whip together easily for lunch for myself or when a friend is around.
This recipe is full of plant protein and chocked full of veggies. I sometimes add chicken to this bowl...but I did not today. It was plenty filling without the chicken. To me the most delicious part of this recipe is the tzatziki. Tzatziki is a traditional greek dip/side/dressing. You see it with pitas, gyros and on various other traditional items. I find it absolutely delicious! This is my version.
Tzatziki
1 container of plain greek yogurt
Zest of 1 lemon
Juice of half a lemon
1-2 cloves of garlic
2-3 tablespoons of fresh Dill
Salt and Pepper to taste.
Traditional tzatziki has grated cucumber in it, I didn’t have enough to make that work for my bowl, however with all the other deliciousness... you won’t miss it. I like to make the tzatziki at least 30 minutes before to let all the flavors marry.
The other item that takes a wee bit of cooking are the roasted chick peas. I drained them and let them sit in the strainer. I placed them on a sheet pan and in the oven for a few minutes to dry out. Take them out and drizzle with olive oil. For seasoning, I used fresh cracked pepper, garlic salt, oregano and red pepper flakes. This is all to taste, but I encourage you to be a bit heavier handed than you might normally be and chick peas are bland! I roasted them about 20 minutes, until they started browning. I shook them around the pan a few times throughout the process.
Also in the bowl were cut up baby cucumbers and sweet peppers. I layered the veggies first then added the warm chickpeas. Next comes kalamata olives and feta cheese. Topped with store bought hummus and the delicious tzatziki. You have a quick and easy lunchtime feast!
I am living a more carb conscious lifestyle. I try to eat a lower amount of carbs ... especially during the week. I try to up my lean proteins and veggies. I love Greek food. In my little family of 5, I am the only one. So this is a recipe I can whip together easily for lunch for myself or when a friend is around.
This recipe is full of plant protein and chocked full of veggies. I sometimes add chicken to this bowl...but I did not today. It was plenty filling without the chicken. To me the most delicious part of this recipe is the tzatziki. Tzatziki is a traditional greek dip/side/dressing. You see it with pitas, gyros and on various other traditional items. I find it absolutely delicious! This is my version.
Tzatziki
1 container of plain greek yogurt
Zest of 1 lemon
Juice of half a lemon
1-2 cloves of garlic
2-3 tablespoons of fresh Dill
Salt and Pepper to taste.
Traditional tzatziki has grated cucumber in it, I didn’t have enough to make that work for my bowl, however with all the other deliciousness... you won’t miss it. I like to make the tzatziki at least 30 minutes before to let all the flavors marry.
The other item that takes a wee bit of cooking are the roasted chick peas. I drained them and let them sit in the strainer. I placed them on a sheet pan and in the oven for a few minutes to dry out. Take them out and drizzle with olive oil. For seasoning, I used fresh cracked pepper, garlic salt, oregano and red pepper flakes. This is all to taste, but I encourage you to be a bit heavier handed than you might normally be and chick peas are bland! I roasted them about 20 minutes, until they started browning. I shook them around the pan a few times throughout the process.
Also in the bowl were cut up baby cucumbers and sweet peppers. I layered the veggies first then added the warm chickpeas. Next comes kalamata olives and feta cheese. Topped with store bought hummus and the delicious tzatziki. You have a quick and easy lunchtime feast!
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