shanna's eats: fresh tzatziki pizza

One of my cravings this pregnancy has been tzatziki - I absolutely can not get enough of it. I could eat it first thing in the morning as I was getting out of bed if I thought it was socially acceptable! One of my go-to snacks or a light lunch is a fresh tzatziki pizza. Not only do I love love love this pizza but so do the kids. It is quick and easy and tastes even better when you can use the veggies growing in your garden. This is a great opportunity to teach your children about harvesting their on veggies and then making a scrumptious meal to fill their bellies.

This pizza is simply naan bread toasted with tzatziki and topped with Lebanese cucumbers, red peppers, cherry tomatoes and a little fresh ground pepper and sea salt. I like to add crumbled feta cheese on top but did not have any on hand the day I made this bad boy. I especially love this meal as it does not require any cooking time, the veggies are uncooked providing us with as many nutrients as possible and it's just pretty to look at.

Give this one a try and I know you will not be disappointed!

Happy Eating!!!

going greek part 1- tzatziki sauce

I love love love Greek food - I can't get enough of it! I love working with fresh ingredients and I try do so whenever I can. This recipe for Tzatizki dip is fast and easy and is full of fresh ingredients. Serve with fresh pita bread, veggies, or meat (chicken and lamb are great options.) I like to make a large batch to have for the week as it is great for lunches.

Ingredients

• 1 large lemon
• 3 garlic cloves (you can just use 1 clove but I love garlic!)
• 2 seeded and diced cucumbers
• 3 Tablespoons fresh dill ( you can use 1 Tbsp. but I love fresh dill!)
• Pinch of fresh pepper (or to taste)
• Pinch of sea salt (or to taste)
• 3 cups (750 ml) plain Greek yogourt

Preparation

• After seeding and dicing cucumbers, place in colander in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes.
• In food processor, add lemon juice, garlic cloves, seeded and diced cucumbers, fresh dill, grounded black pepper and sea salt. Process until well combined.
• Stir in plain Greek yogourt.

Note: I like to refrigerate dip for several hours to allow all the flavours to infuse. 

I love fresh ingredients!

Peel cucumbers.

Remember to remove seeds as you don't want to make the dip watery.

The finished product with fresh pita bread...yummy!