Sep 232014
 

Much to my dismay, football season has, in fact, returned. Although I’m not the biggest fan of these 3 hour games inhibiting my ability to do more important work (like catch up on Scandal and other Shonda Rhimes dramas), football does have one redeeming quality–the snacks. While delicious, football snacks are not traditionally the healthiest. I’ve made a few healthier but still worthy options in the past like these buffalo quiona bites or these baked sweet potato skins. Here’s one more to add to the list…ladies and gentlemen, meet the Greek Nacho.
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Unlike the game of football, there aren’t a whole lot of rules to greek nachos. Basically start with a base of whole wheat pita chips (or better yet, bake them yourself), and top with any ingredient that you would consider putting in a greek salad. Drizzle with tzaziki and enjoy!
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Nutritional Highlights: These beat your everyday nachos in many ways. First, instead of a fried corn chip as the base, this recipe uses whole wheat, baked pita chips. Fiber from the whole wheat part, and less fat from the baked part. While in your traditional nachos, the majority of the toppings are high fat, high sodium, processed ingredients like ground meat, salsa, various cheese products, and sour cream, this recipe uses mostly veggies as toppings (tomato, cucumber, bell pepper, red onion) and just a bit of cheese. You get the creaminess you are looking for from the tzaziki, but the base is non-fat yogurt, adding protein and calcium to the dish. So give your pizza delivery man a break this Sunday and whip these up!
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Greek Nachos
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What’s in it:
4 whole wheat pitas, cut into 8 triangles each (alternately you can use pre-made pita chips)
Salt and chili powder to taste
1/4 cup diced tomato
1/4 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped bell pepper (I like using yellow or orange to add another color!)
1/4 cup crumbled feta cheese
1/4 cup tzaziki sauce (store bought or follow this recipe)
Optional additional toppings: chickpeas, chopped black kalamata olives

How to make it:
1. If making your own, first bake your pita chips. Preheat oven to 400. Spread pita triangles on a baking sheet. Spray with olive oil spray and sprinkle with salt and chili powder. Flip triangles and repeat. Bake until the chips are golden brown and crispy, about 12-14 minutes.
2. While pita chips are baking, prepare your toppings. If making your own tzaziki, prepare that as well.
3. Once pita chips have had a chance to cool, assemble your nachos. Layer the pita chips on a platter. Sprinkle with your vegetables, olives and/or chickpeas, and crumbled feta. Drizzle the tzaziki sauce over the top. Enjoy!
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What I’m really trying to say is that this dish is a home run, or a touch down, or something like that.
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Sep 112014
 
Miso-Glazed Eggplant

Nasu Dengaku. No, I didn’t just sneeze. It’s just the japanese name of the amazing eggplant dish I made last week. I’m saying goodbye to summer (it pains me to say those words) by having as much eggplant, tomatoes, corn and other summer delicacies as humanly possible. I never thought an eggplant dish could beat [read more...]

Aug 292014
 
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Aug 172014
 
Watermelon-Burrata Cubes

Something terrible happened today. I was walking down the streets of New York City, minding my own business, and something fell from the sky. It was a leaf. But not just any leaf–a brown leaf. I looked up, and spotted a whole tree full of leaves trading their vibrant greens for dull browns. Um, excuse [read more...]

Aug 072014
 
Sweet Corn & Zucchini "Fritters"

Does anyone else find that when you’re super busy you are the most productive, and when you have plenty of free time your lazy alterego comes out? I know it’s counterintuitive, but that’s how I’ve been feeling these past few weeks. By “not busy”, I mean I ONLY have a full time job and am [read more...]

Jul 252014
 
Grilled Figs & Balsamic: Two Ways

Sometimes the best dishes appear when I pick up a random ingredient with no plan in mind as to how to use it. This is one of those times. I’ve been noticing beautiful black figs at the grocery store lately, so I decided to pick up a box and think of a way to use [read more...]

Jul 102014
 
Mini Summer Vegetable & Quinoa Frittatas

Ever get into a breakfast rutt? Are you a serial cereal eater? Do you wish your toast was toast? Looking to scramble your egg routine a bit? (Insert additional breakfast puns here). I find that more than any other meal, I am a creature of habit and often go months eating the exact same breakfast. [read more...]