One of my favorite things to do is to exercise. Sounds crazy right? But I love the healthy lifestyle. I love pushing myself to new limits and eating delicious healthy food. I've made it my goal lately to be aware of what I put in my body and what I do with it to keep it in shape. One of the wonderful things I've discovered in the blogging world is called What I Ate Wednesday. Jenn at Peas and Crayons does this every Wednesday and will tell you what it's all about. It's a good start to really thinking of what you put in your body everyday rather than mindlessly shoveling food in your mouth. So here we go!
Breakfast:
Blueberry Greek yogurt with homemade granola
Snacks:
Snacks:
Red grapes (not pictured) & pita crackers
from Trader Joe's and garlic hummus
Lunch:
Turkey pita sandwich with feta Greek spread
(I'll post the recipe at the end)
Dinner:I was too busy eating it to take a picture whoops!
Lean Cuisine Cheese Ravioli
(I'll post the recipe at the end)
Dinner:I was too busy eating it to take a picture whoops!
Lean Cuisine Cheese Ravioli
Doesn't sound so hard to record the food you eat right? Try it for a week, you'll notice how more conscious you are of what you eat! And that recipe I promised you? Here you go!
Greek Salad Pitas with Feta Spread and Turkey (makes 4 sandwiches)
Greek Salad Pitas with Feta Spread and Turkey (makes 4 sandwiches)
recipe by Ellie Krieger
For the spread:3/4 cup crumbled feta cheese (4 oz)
3 TB nonfat plain yogurt
1 TB fresh lemon juice
2 tsp dried oregano
1 tsp finely grated lemon zest
1/4 tsp freshly ground black pepper
For the sandwich:4 whole-wheat pita breads
4 large pieces romaine lettuce, torn in half
1 English cucumber, sliced into half moons
1/4 cup lightly packed fresh mint leaves
3/4 pound thinly sliced roasted turkey breast
Combine feta and yogurt with a fork. Stir in lemon juice, oregano, lemon zest, and pepper. Keep the spread in an airtight container in a fridge for up to 5 days.
To make the sandwich cut a pita in half, line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey.
My personal changes: I used Greek yogurt instead of plain yogurt and it had a really great consistency. I didn't use a cucumber because I forgot to buy one (whoooops!) and I didn't use mint leaves because I don't like fresh mint in sandwiches.
Please make these! They're delicious!
For the spread:3/4 cup crumbled feta cheese (4 oz)
3 TB nonfat plain yogurt
1 TB fresh lemon juice
2 tsp dried oregano
1 tsp finely grated lemon zest
1/4 tsp freshly ground black pepper
For the sandwich:4 whole-wheat pita breads
4 large pieces romaine lettuce, torn in half
1 English cucumber, sliced into half moons
1/4 cup lightly packed fresh mint leaves
3/4 pound thinly sliced roasted turkey breast
Combine feta and yogurt with a fork. Stir in lemon juice, oregano, lemon zest, and pepper. Keep the spread in an airtight container in a fridge for up to 5 days.
To make the sandwich cut a pita in half, line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey.
My personal changes: I used Greek yogurt instead of plain yogurt and it had a really great consistency. I didn't use a cucumber because I forgot to buy one (whoooops!) and I didn't use mint leaves because I don't like fresh mint in sandwiches.
Please make these! They're delicious!
So what is your take on yoplait greek. I disliked it but I'd be interested to hear what you thought!!
ReplyDeleteI like this recipe! Simple, but I am sure tasty, thank you for sharing :)
ReplyDeleteI LOVE hummus!!
ReplyDeleteYum! The recipe looks good!:D simple & refreshing!
ReplyDeleteRoasted garlic hummus dip sounds like the best thing in the world.
ReplyDeleteI'm definitely going to try the sandwich :)