I have totally been digging fresh fruits and veggies this summer. I'm talking actually getting the recommended 5-7 daily here, it's been awesome!
Along my gastronomical journey, I have eliminated one of my beloved favorites, ie the Gyro Platter from my favorite lunch spot. Imagine a plate of warm pita bread under a heap of gyro meat served along side a greek salad topped with tzatziki sauce and a nice dolma. This was once a weekly (if not more) indulgence, until my nutritionist told me gyro meat was the Mediterranean equivalent of a hot dog. Sadness and denial set in, but I have not gone back for my beloved Gyro Platter since.
I have a serious affection for Greek/Lebanese/Mediterranean Food. Love numero uno: Tzatziki Sauce. My current plan doesn't call for much dairy, even coming from super healthy, thick and creamy Greek Yogurt. So I had to find a replacement and fast. Enter my husband picking up a sample platter from the Lebanese place down the street from our house. Too tempted not to taste, but trying to stay "in the box," I sampled some hummus - HEAVEN! Now hummus has never ranked too high on my list, but I think that's because I always bought the crappy pre-packaged kind-which I really don't have an excuse for since every grocery store around here has a hummus and olive bar. Problem was I am usually too busy eyeing the cheese section to notice any healthy alternatives.
Want to know what blows crappy pre-packaged hummus out of the water? Homemade hummus!
I play around with these ingredients each time I make it, swearing the next time I will add less tahini and olive oil (I don't use that much in the first place), but still trying to keep the added (although healthy) fat to a minimum. Don't worry I never swear to add less garlic!
Basics: Grind up four cloves of garlic in the food processor, then add two cans of drained chick peas (reserve liquid) and the juice of two lemons. Keep that food processor going. To get the hummus to a consistency that works for you add the reserved liquid from the chick peas and tahini and olive oil. Once at a good consistency, flavor with some Kosher Salt and a few dashes of Tabasco Sauce.
Oh and a new way I found to juice a lemon/lime. I microwave for 10-15 seconds, then roll on the counter and cut three slices from the sides.
How to Make Yogurt—and Greek Yogurt! by Erika
3 hours ago