These are a few of my favorite foods:
Tzatziki is a delicious, garlicky Greek dip. I enjoy eating tzatziki with crunchy fresh vegetables such as celery, cucumbers, or carrots. You may see it served with souvlaki and/or pita bread, as well.
INGREDIENTS:
- 16 ounces of Greek yogurt
- 1 or 2 cucumbers, grated
- 3 garlic cloves, grated
- Dill, to taste
Lemons add a burst of flavor to a variety of foods. They are a great ingredient to use when you want to decrease the amount of salt in a recipe. Flavorful herbs like dill, oregano, parsley, and rosemary pair well with lemon.
Looking to add a fancy and delicious twist to your water? Infuse it with fresh lemon and mint!
Blackberries are one of my favorite berries because they are simply delicious! I like the texture of them, too…they have a bit of a bite.
Blackberries are an excellent source of dietary fiber because their skins and seeds are edible. If you’re looking to boost the amount of fiber you eat, opt for fresh fruits like apples, oranges, and grapes over juices.
This traditional Greek salad is one of my favorite foods of all time. It’s refreshingly delicious and reminds me of my childhood.
INGREDIENTS:
- Tomatoes
- Cucumbers
- Onions
- Kalamata olives
- Feta cheese
- Oregano
- Red wine vinegar
- Olive oil
I always have eggs in my refrigerator. They are one of the most versatile foods. I keep hard boiled eggs on hand to add to salads or enjoy plain. I love a good egg sandwich made with scrambled or sunny side up eggs any time of day.
Did you know? Eggs are dubbed a ‘perfect protein’ because we absorb 100% of their protein. Scientists actually use eggs as a standard against which to compare the completeness of other high-protein foods.
I love basil, and basically all fresh herbs. They are fragrant, add flavor to a variety of foods, and are a convenient way to step up your cooking game.
My yiayia (grandmother) used to grow her own herbs. She definitely had a green thumb and was a natural nurturer with decades of experience taking care of others. I miss her every day.
