Greek Salad

My sister Kate's recipe:

2 TBS red wine vinegar

4 garlic cloves minced

1 t dijon mustard

1/2 t sea salt

1/2 t pepper

1/4 cup e.v.o.o.

2 tom, cut into 3/4 inch dice

1 cucumber peeled and halved lengthsie and cut into 1/4 inch slices

1/2 cup pitted kalamata olives

1/4 red onion thinly sliced

3 cups marinated tofu “feta”

Salad greens

In a small bowl, whisk together the red wine vinegar, garlic, mustard, salt, and pepper. Slowly whisk in the olive oil; set the dressing aside.

In a large bowl, combine the tomatoes, cucumber, olives, and onion. Gently toss in the marinated tofu “feta” and dressing to taste. Serves as is for a side, or on top of salad greens for an entree.

Greek Frittata

My family/those who know me well would have a heart attack!  I ate eggs and LOVED it! It's vegetarian, low fat, easy, and very flavorful!

Greek Frittata
3 tablespoons olive oil (I used coconut oil, it's better for you and flushes fat)
10 large eggs (I use cage free. Vegetarian fed, no antibiotics or growth hormones, plus apparently they taste better!)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces Feta, crumbled

Heat toaster oven to 350° F.

Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.

Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta.

Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes. ( I had to bake mine for 40-50)

Yield: Makes 4 servings

I'll never buy grocery store hummus again!

I can't remember where I got this recipe, but it's delicious! Eat up your hummus with pita chips, pita bread, cucumbers, carrots, crackers, whatever your little heart desires. It's delicious and totally fat free! yum yum!

I'll-Never-Buy-Grocery-Store-Hummus-Again Hummus



1 15 oz can of chickpeas, drained, reserving liquid

3-4 T tahini (a sesame seed paste)

3-4 T lemon juice

1 t salt

1 T olive oil

2-3 garlic cloves



Place all ingredients in the food processor. Blend until smooth. If too thick, add some of the chickpea "juice," 1-2 T at a time, until desired consistency is reached. Since tahini, lemon juice and garlic are strong flavors, work with them to see what your favorite combination is for your hummus.