Mango Juice

Evan picked Zimbabwe for the country we "ate" tonight, so I got creative on the sweet portion!!!  Since grocery stores don't have plantains, I made up this mango juice instead!!  B was hoping it was a Pina Colada ;)  BUT we still all thought this was refreshing!!

Ingredients:

• 1 cup mango chunks (fresh or frozen)

• ½ cup orange juice

• ½ cup water

• Ice

• Optional: mint or lime wedge for garnish

Instructions:

1. Blend mango, orange juice, water, and ice until smooth.

2. Serve chilled with a fun straw!

Sadza

Evan picked Zimbabwe as his country for tonight's meal so I got creative :)  This is a Zimbabwe staple!!  But it was EH hahaha SUPER bland!!!

Ingredients:

• 1½ cups white cornmeal (or grits/polenta as a substitute)

• 4 cups water

• Pinch of salt

Instructions:

1. Bring 3 cups of water to a boil with a pinch of salt.

2. In a small bowl, mix the cornmeal with the remaining 1 cup of cold water (prevents lumps).

3. Slowly whisk cornmeal mixture into boiling water.

4. Stir continuously until thickened (about 10–15 mins). Lower heat and cover to steam for another 5–10 minutes.

5. Stir again and serve warm — great for scooping up stew!

Chicken Stew (Zimbabwean Style)

Evan picked Zimbabwe for the country we "ate" tonight so I went hunting for a good meal!!  This was actually DELICIOUS!!!  I was nervous Evan wouldn't eat it but he gobbled it right up!!  Wouldn't eat it with sadza again but rice would be perfect!!!  It's not really what you think of a stew - but it does have a little sauce and would be great over rice!!!

Ingredients:

• 1.5 lbs boneless chicken thighs or drumsticks

• 1 onion, chopped

• 2 tomatoes, chopped (or 1 can diced tomatoes)

• 1–2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp mild curry powder (optional)

• 1 tsp salt

• 2 tbsp oil

• 1 cup chicken broth or water

• 2 carrots, peeled and sliced

• Optional: a handful of peas for color

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic and spices, cook for 1–2 minutes.

3. Add chicken and brown on all sides.

4. Stir in tomatoes and broth. Cover and simmer for 20–25 minutes.

5. Add carrots and peas; simmer another 10 minutes until everything is tender.

6. Serve with sadza or rice.

Israeli Salad (Cucumber + Tomato Salad)

 

Ingredients:

• 2 cups chopped cucumber

• 1½ cups chopped tomato

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt + pepper

• Optional: chopped parsley

Instructions:

1. Chop everything into small, uniform pieces.

2. Toss with lemon juice, olive oil, and seasonings.

3. Serve fresh and cold.

Herb-Roasted Chicken Thighs or Drumsticks

 

Ingredients:

• 1.5–2 lbs chicken thighs or drumsticks

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder (or 2 cloves minced garlic)

• 1 tsp dried rosemary or thyme

• Juice of 1 lemon

Instructions:

1. Preheat oven to 400°F (200°C).

2. Mix olive oil, lemon juice, and seasonings in a bowl.

3. Rub mixture all over chicken and let marinate for 15–30 minutes if you have time.

4. Place on a baking sheet or in a baking dish.

5. Roast for 35–45 minutes until golden and cooked through (internal temp 165°F).

6. Serve with a wedge of lemon and fresh herbs if desired.

Salmon with Sweet Potato and Asparagus

Still over here keeping my swimmer fueled and ready for the 4000 yards he is swimming this weekend!!!  Yummy!!!  :)

Ingredients:

• For the Salmon:

  • 4 salmon fillets (about 4-6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or fresh if preferred)
  • Salt and pepper, to taste
  • Lemon slices (optional, for garnish)

• For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)

• For the Asparagus:

  • 1 bunch of asparagus (about 12-15 spears)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Instructions:

Prepare the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Peel and cube the sweet potatoes into bite-sized pieces.
• Toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Prepare the Salmon:

• While the sweet potatoes are roasting, prepare the salmon.
• Place the salmon fillets on a baking sheet lined with parchment paper or lightly oiled.
• Drizzle olive oil and lemon juice over the salmon, then rub the minced garlic, thyme, salt, and pepper on top.
• Optional: Add a couple of lemon slices on top of the fillets for added flavor and decoration.
• Roast the salmon in the oven (alongside the sweet potatoes if you have space) for 12-15 minutes, depending on thickness, or until the salmon easily flakes with a fork. You can also broil for the last 2-3 minutes for a crispier top.

Prepare the Asparagus:

• Trim the tough ends off the asparagus by snapping or cutting about 1-2 inches off the bottoms.
• Toss the asparagus spears in olive oil, salt, and pepper.
• Heat a grill pan or skillet over medium-high heat and cook the asparagus for about 3-4 minutes per side, or until tender and slightly charred. You can also roast them in the oven alongside the salmon and sweet potatoes for 12-15 minutes.

---

Tips:

• For added flavor: You can sprinkle the sweet potatoes with a little cinnamon for a sweet-savory contrast, or drizzle the asparagus with balsamic glaze.
• Air fryer option: You can also cook the sweet potatoes in an air fryer at 375°F for about 15-20 minutes or until crispy. The salmon and asparagus can also be cooked in an air fryer for a quicker option.

Grilled Chicken with Quinoa

Big week for B so had to keep him fueled for ALL the yards at state :)  This was good (but Evan wouldn't eat the Quinoa hahaha)

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth (for extra flavor)
• Salt to taste
• 1 tablespoon olive oil (optional)
• Fresh herbs for garnish (like parsley or cilantro), optional

Instructions:

Marinate the Chicken:

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
• Add the chicken breasts to the marinade and coat them evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Cook the Quinoa:

• Rinse the quinoa under cold water to remove its natural bitterness.
• In a medium saucepan, combine the quinoa and water (or chicken broth for extra flavor). Add a pinch of salt.
• Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and stir in the olive oil, if desired. You can also add fresh herbs like parsley or cilantro for extra flavor.

Grill the Chicken:

• Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
• Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
• Remove the chicken from the grill and let it rest for a few minutes before slicing.

Optional Add-Ins:

• Veggies: You can add sautéed vegetables like zucchini, bell peppers, or spinach to the quinoa for extra nutrition.
• Lemon Zest: Add some lemon zest to the quinoa for an extra citrusy punch.
• Feta or Avocado: Crumbled feta cheese or sliced avocado make a great topping for added richness.

Mexican Macaroni Salad

I'm always on the hunt for new recipes for lunch for the boys and this worked great (especially during Lent if you need something without meat).  I added shrimp for a little extra protein and during the week I added rotisserie chicken!!!  So yummy!!!  Great leftover too!!!

Ingredients:

1lb elbow macaroni, cooked to package instructions, drained, and rinsed with cold water

2 ears fresh corn, husks and silks removed

1 can (15oz) black beans (or kidney beans), drained and rinsed

1/2 cup chopped black olives

6 whole Roma Tomatoes (or 2 large tomatoes, chopped)

3 whole green onions, sliced thin

1/2 whole red onion, finely diced

chopped cilantro

For dressing:

1 cup jarred salsa (spicy is best)

1 cup sour cream

1/4 cup mayo

1 clove garlic, minced or pressed

1/2 teaspoon cumin

Salt and pepper to taste

2 limes, juiced (optional)

• Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
  
  Combine all the dressing ingredients in a bowl and stir until combined.
  
  Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.
  
  Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Cinnamon Roll Overnight Oats

Always love bfasts you can prep the night before so I can sleep in while my fam eats :)  This was delicious!!!

Makes 3 servings - Raising Foxes

Ingredients:

1 1/2 cups oats 

3T chia seeds

1 scoop (6T) vanilla protein powder

3 teaspoons cinnamon

1/2 teaspoon salt

1 3/4 cups milk

3 teaspoon maple syrup

5oz of vanilla yogurt

Combine all ingredients in a mixing bowl.

Separate mixture into 3 mason containers and top with cinnamon and vanilla yogurt.

After the oats have thickened overnight, put extra yogurt in a small ziplock bag and cut the corner so you can swirl the yogurt on top of the oats!!

Store in fridge overnight and consume within 5 days!!

Air Fryer Hot Honey Salmon Bowls

 Ross said "this is a fam fav - add it to the list babe!"  SO another new fam fav recipe -- WOOT WOOT!!!

Ingredients:

4 salmon filets

2 tablespoons chili crunch oil

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons hot honey

1 cucumber, thinly sliced

1 avocado, sliced

2 cups sticky rice (cooked)

2-3 tablespoons spicy mayo (mix 1 tablespoon sriracha with 2 tablespoons mayo)

1 tablespoon sesame seeds

Preheat your air fryer to 400.  Pat the salmon filets dry with paper towels.

In a small bowl, mix together paprika, garlic powder, and a pinch of salt.  Sprinkle the seasoning mixture evenly over both sides of the salmon filets.

Brush the filets with chili crunch oil, ensuring they are lightly coated.  Drizzle the hot honey over the top of the salmon.

Place the seasoned salmon filets in the air fryer basket, skin side down.  Cook at 400 for 8-10 minutes, depending on thickness of filets, until salmon is cooked through and easily flakes with a fork.

While the salmon is cooking, cook the sticky rice according to the package.  Slice the cucumbers and avocado for topping the bowls.

Once the salmon is ready, remove it from the air fryer.  In each bowl, start with a layer of sticky rice.  Place a salmon filet on top of the rice.

Arrange cucumber slices and avocado around the salmon.  Drizzle with spicy mayo and sprinkle sesame seeds over the top.  Garnish with extra chili crunch oil or drizzle of hot honey for added flavor.

Chocolate Peanut Butter Hearts

Perfect little treat for Galentine's Day tonight!!  My favorite part is the little sprinkle of salt!!  SO YUMMY!!

Serves 12

Ingredients

• ½ cup all-natural creamy peanut butter (or other nut butter)
• 1 tablespoon coconut flour
• 2 tablespoons maple syrup
• ¼ teaspoon of salt
• ¾ cup dark chocolate chips*
• coarse sea salt, for topping (optional)

Instructions

• In a large bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Stir until a thick, smooth batter is created. It should have a texture similar to a soft play-doh. Place it in the fridge for 20 minutes, if needed, to help it firm up. (Or in the freezer for 10 minutes.)
• You can make the peanut butter hearts 2 ways. The first way is to line a baking sheet or plate with parchment paper and place your cookie cutter of choice on top of it. Use your hands to pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter, using your fingers to press the dough evenly into the shape. Feel free to use more or less batter to create the thickness you want. (This will vary depending on the size of your cookie cutter.) Use your fingers to gently press the dough into the lined baking sheet as you pull the cookie cutter upwards, releasing the dough from the cookie cutter. Repeat with the remaining batter, filling the pan, then place them in the freezer to set.
• The other way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper. Use a cookie cutter to cut-out as many shapes as you can, then remove the excess, leaving the cut-out hearts on the parchment paper. Repeat with the remaining dough, and transfer the parchment paper to a large baking sheet. Place the pan full of hearts in the freezer to set until firm, about 10-20 minutes.
• To prepare the chocolate coating, melt the dark chocolate chips. Remove the peanut butter hearts from the freezer, and then spoon the chocolate over the tops of the hearts. Smooth the tops quickly, as the chocolate may start to harden as it touches the cold peanut butter cups. Flip the hearts over and coat the other side. I don't worry about coating the sides of the hearts (it can be a messy undertaking) but you can if you want to.
• Sprinkle the hearts with coarse sea salt, if you'd like to, while the chocolate is still melted. Then place the pan in the freezer to set, about 10 minutes. Enjoy these hearts cold from the fridge or freezer. (We prefer the fridge for a softer experience.) They can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Cranberry Jalapeno Dip

Galentine's Day tonight so found an awesome new app - it was so easy and super yummy!!!  It would be great for Christmas too - perfect colors!!!

Serves 12

Ingredients

• ▢12 ounces cranberries fresh and whole
• ▢1 jalapeno cut in half and deseeded
• ▢4 green onions whites and light green parts
• 1/3 cup sugar
• 1 tablespoon lemon juice
• ▢
• ▢½ teaspoon salt
• ▢8 ounces cream cheese softened
• ▢2 tablespoons sour cream optional but recommended

Instructions

• In a food processor, add the cranberries, jalapeno, green onions, lemon juice, sugar, and salt. Pulse until chopped.
• Strain the cranberry mixture, reserving the juice.
• In a mixing bowl add the softened cream cheese and sour cream. Beat with a hand mixer (or stand mixer) until whipped and fluffy. About two minutes.
• Add in the reserved juice until you get your desired thickness. Start with 1 tablespoon. Stir in ⅓ to ½ of the cranberry mixture. Mix well.
• Spoon into your serving dish. Top with the remaining cranberry jalapeno mix. Garnish with extra green onion, jalapeno, or parsley. Serve with crackers, pretzels, or fresh vegetables.

Notes

• Sour cream will thin out the dip slightly but it adds less acidic tang than lemon juice.
• For a sweeter dip add all the reserved liquid, much of the sugar is filtered out

Caprese Phyllo Cups

Galentine's Day tonight with 4th grade boy moms and needed some new "content" :)  This was super cute and yummy BUT find the phyllo cups and don't use the sheets like I did (otherwise it's lots of pastry hahaha)

Serves 30 - Courtney Whitmore 

Ingredients:

• 30 phyllo cups - (2 boxes, 15 each)
• 8 ounces cherry tomatoes - diced
• 8 ounces mozzarella - sliced
• 1 tablespoon basil - diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar

Allow phyllo cups to thaw to room temperature.

Toss diced cherry tomatoes with extra virgin olive oil and balsamic vinegar. Fill each phyllo cup with the cherry tomatoes.

Cut 30 mini hearts out of the mozzarella slices

Top each phyllo cup with a mozzarella heart.

Garnish with diced basil (or swap in Italian seasoning).

Apple Cinnamon Overnight Oats

I needed a quick 2nd bfast option for B man that fills him up and carries him over till lunch -- this did the trick and best part is I can prep it all on Sunday and then he has it for bfast all week :)

Raising Foxes - Makes 3 servings

Ingredients:
1 1/2c oats
1 3/4 cup milk

3/4c greek yogurt

2T pure maple syrup

3T chia seeds

2 scoops vanilla protein powder

3/4c diced apples

2 teaspoon ground cinnamon

Add oats, milk, yogurt, chia seeds, protein and syrup to container.  Combine ingredients.

Top with apple and cinnamon

Store in fridge overnight and consume within 5 days.

Cheesy Enchilada Skillet

Yummy new recipe find that the whole fam loved!!  We just gobbled it right up - best part is it only took 15 minutes from start to finish!!!

Inspired by Gathered Nutrition - makes 6 servings

Ingredients:

1 bag frozen cauliflower rice

1lb ground beef

salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 handfuls chopped baby spinach

15oz can black beans

1 jar of red enchilada sauce

3 flour tortillas, cut into small strips

1 cup Mexican blend shredded cheese

Optional Toppings: sour cream, Greek yogurt, avocado, tortilla chips

Heat a pan with a small splash of oil.  Add your cauliflower rice, stirring occasionally.

Add your beef and cook, breaking up, until no longer pink.

Season with salt, pepper, paprika garlic powder, and onion powder.

Reduce heat.  Add spinach, beans and enchilada sauce.  Let simmer for 2 minutes.

Stir in tortilla strips and top with cheese.  Cover and let cook for 5 minutes - or if you are using an oven safe pan or a cast iron skillet, I like to broil mine for a few minutes to get the cheese nice and toasty for a bit crispy!!

Remove from heat, serve with desired toppings (sour cream, Greek yogurt, avocado, tortilla chips) and enjoy!!

Southwestern Bfast Sandwiches

Our weekend mornings are EARLY and we need something filling and quick to eat -- these sammies worked great for that!!!

Recipe from: Makayla Thomas Fit - Makes 6 sandwiches

Ingredients:

Low cal English muffin, toasted

1 cup egg whites (or real eggs)

Pico / veggies

Fajita seasoning / S&P

Thin slice of cheese

bacon, cooked

avocado

BW3 Southwestern Ranch

Toast the English muffin

Pour 1 cup eggs into 9x13 pan -- top with pico (or veggies) and fajita seasoning.  Bake at 400 degrees for 10-12 minutes.

Use glass to "cut" circle of eggs to fit on english muffins -- put on top of muffins!!  (Use scraps morning of to eat!)

Then top with piece sliced cheese, cooked bacon, avocado, and drizzle SW Ranch on top.

Cover with parchment paper till ready to eat - stores in fridge easily!!

To reheat, put in microwave for 1-2 minutes!!

Chocolate Protein Crunch Cups

Always love finding high protein snacks for the boys -- this was super easy to make and makes a lot!!!

Make 18 servings

Ingredients:

1 cup nut butter (I used PB)

1 cup maple syrup or honey

3 cups rice puffed cereal

1/2 cup dark chocolate

3 scoops chocolate protein powder

In a bowl, mix nut butter with syrup and protein powder until combined.  Add cereal and mix well, transfer to a silicone muffin pan (or an 8x8 lined pan and press firmly down to create an even layer).

Melt chocolate and pour over the cereal mixture.

Pop into the freezer for 30-45 minutes till firm.

Store in a sealed container in the fridge for 1 - 2 weeks.

Green Bean Casserole Crunch Bowls

Found this when I was looking for easy meals for lunch!!  This is single serving so prep as many bowls as you would like!!

Serves 1

Ingredients:

4oz rotisseries chicken

light laughing cow

1/3 cup green beans

1 Tablespoon parmesan cheese

1/2 cup blended cottage cheese

2 teaspoon onion soup mix

Fried onions

Put in a oven safe bowl - rotisserie chicken, laughing cow, green beans parmesan, cottage cheese, and soup mix.

Bake at 350 for 25 minutes.

Sprinkle with fried onions and serve!!

Fiesta Chicken Power Salad

B man doesn't like school lunch so I'm always on the hunt for high protein meals I can make him!!  This was quick and delicious!!  He loved it!!

Recipe from: Makayla Thomas Fit - Serves 4

Ingredients:

3 Potatoes, diced

1lb Ground chicken

Fajita seasoning

Lettuce, shredded

1 cup corn, cooked

2 roma tomatoes, cut

1/4 cup red onion, diced

Cilantro

Jalapeno, diced

Greek yogurt

Chic Filet Creamy Salsa Dressing

Cojita cheese

Dice, season potato in air fry at 400 degrees for 10 min - then shake - then 10 more min.

Cook ground chicken with fajita seasoning.

Make Pico de Gallo - tomatoes, red onion, cilantro, jalapeno.

Mix potato, chicken, pico, lettuce and corn.

Combine yogurt and Chic Filet sauce together and top.  

Top with cojita cheese and enjoy!!

Sheet Pan Greek Chicken and Vegetables

This was super good AND it was easy to make for a week night!!!  You could put on a pita too!!!  Boys liked just making it bowl style!!

OBB - Serves 6

Ingredients

• 1 red, yellow, or orange bell pepper cut into 1" squares
• 1 medium onion red or yellow, cut into 1/2"-1" squares
• 1 small-medium zucchini sliced into 1/3" pieces
• 1 cup cherry/grape tomatoes sliced in half, optional- see instructions
• 2 pounds boneless skinless chicken thighs about 6 thighs
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 ½ teaspoon lemon pepper or sub 1/2 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 ½ teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon freshly minced rosemary leaves, optional
• 1 lemon
• ⅓ cup feta cheese

Topping options

• additional feta Cheese
• Chopped Parsley
• Tzatziki, recommended
• Hummus
• Greek Salsa

Instructions

• Preheat oven to 425 degrees.
• Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!
• Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.
• Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.
• Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
• Toss to evenly distribute all oil and spices over chicken and vegetables.  *I use food-safe gloves and do this with my hands massaging everything together.
• Place in oven and roast for 20 minutes.  Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more. 
• Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.

Some topping options:

• Tzatziki - tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It's super easy to make at home, or you can find some ready-made versions. If you don't use any other condiment, I recommend at the very least having this one.
• Feta - crumbled feta adds both a creaminess and a tanginess
• Lemon wedges - squeeze on a little fresh lemon juice before serving.
• Hummus - I love a little smear of hummus on a flatbread or a dollop in a bowl.
• Greek Salsa - If you want something cold and crunchy, this greek inspired salsa is a great choice.