Recipes

Tzatziki with “Parmesan” Pita Chips

tzatziki

Tzatziki is a staple at my house and replaces ranch dip for veggies, bread sticks, baked potatoes…the list could go on forever. My family also loves eating the dip with homemade pita chips. You’ll never guess that the pita chips are gluten and dairy free. By blending raw cashews with nutritional yeast, garlic powder, and sea salt, you’ll never go back to that green can of parmesan again. Continue reading “Tzatziki with “Parmesan” Pita Chips”

Recipes

Quattro Stagioni Pizza

quattro-stagioni-pizza

If you love pizza, you have to give this one a try. The recipe takes some planning, but when it all comes together, it’s worth every second. I tested a lot of pizza dough recipes, and the Double-O Pizza Dough turns out every time. Top it with a Traditional Marinara and your choice of cheese. Then comes the 4 seasons: artichokes (spring), sundried tomatoes (summer), cremini mushrooms (fall), and marinated kalamata olives (winter). Serve hot from the oven with a sprinkle of fresh herbs. Continue reading “Quattro Stagioni Pizza”

Recipes

Mediterranean Lentil Soup

lentil-soup

Lentil soup is one of those winter staples across the Mediterranean. And for a good reason. It’s inexpensive, flavorful, easy to throw together, and you can use leftover produce to make it.

For my version, I used sprouted lentils found in the natural section of grocery stores. The sprouted version cooks quickly and is known to be easier to digest than regular lentils. This soup is a wonderful way to introduce pulses into your diet. Add some freshly baked bread, and it turns into a hearty meal.

Continue reading “Mediterranean Lentil Soup”

Recipes

Greek Chickpea Soup

chickpea-soup

Now that Thanksgiving is over, soup season is taking full force in my kitchen. One of my favorite light and healthy soups is as simple as it can get.

Revithosoupa or ρεβιθόσουπα (I think I spelled that right) is a traditional Greek winter staple. The secret is adding the lemon juice, parsley, and olive oil once the soup has finished cooking. Because of its unique freshness, I like to serve it as a warm afternoon snack. I’ve also had the soup in tavernas served with freshly baked bread and feta cheese. Continue reading “Greek Chickpea Soup”