A Healthy Greek Pita

Jul 6, 2012 by

I’ve been looking to create a little healthier items in my cooking lately as sometimes the things I make, while super tasty, aren’t always the best for you. So I set out to make a nice light healthy greek pita, and it turned out awesome.


This is a very easy recipe that I modified from this one that can be made very quickly for a nice light weekday lunch or dinner.  Here’s what you’ll need to make it.


There are just a couple parts to this recipe, the marinade, the chicken and the tomato cucumber topping.

For the marinade you will need:

  • 1/2 cup yogurt
  • 2 tsp lemon juice and 2 tsp lemon zest
  • 1 to 2 garlic cloves, minced up
  • 2 tsp hot sauce
  • 2 tbsp honey
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • pinch of salt
And here’s how you make it


In a bowl add the 1/2 cup yogurt


then add 2 teaspoons of honey


add 2 teaspoons of lemon juice


and 2 teaspoons of lemon zest


add 2 teaspoons of hot sauce.  I just used Tapatio


add 1 teaspoon dried oregano


add 1/2 teaspoon cumin, and then mix it all up.  Pour it all in a large zip lock bag, add your chicken and throw it in the fridge for an hour or so.  For this recipe I used chicken thighs.  While the chicken is marinating, lets make the rest.


For the tomato cucumber topping grab a tomato and yes, you guessed it, a cucumber and chop them up like so


throw them in a bowl with some garlic


add some dill, about a teaspoon or so


and finally drizzle with olive oil.  I did this in a tupperware container so I could put the lid on and shake it up to mix all the flavors together.


Ok, with that made its time to cook up the chicken.  I opted to just throw them on the grill, which turned out really tasty.


The marinade for this is awesome and can be used with a great number of things.  When the chicken is done, simply cut it up, stuff it in a pita and throw on the tomato cucumber mix on top.


very simple, very tasty, very healthy.



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A simple marinara sauce – plus zucchini noodles!

Sep 24, 2011 by

Been doing a ton of traveling lately and came back home recently to find my tomato plant overflowing with tomatoes.  Were talking TONS of bright little red cherry tomatoes.  I planted some beef stake tomatoes too, but those did not grow for some reason.  In fact I only got one single tomato plant to grow.


But boy did it grow.

So we’ve been eating tomatoes like crazy.  Caprese salads, on regular salads, an on anything else I can think of.

I decided to try my hand at a marinara sauce and it turned out quite well


Here’s what you’ll need:


  • 1 onion
  • 2-3 cloves of garlic
  • 3 Tablespoons basil
  • 1 small can of tomato paste
  • 3-4 cups of tomatoes
  • Salt, pepper, & dried oregano

The zucchini are for the noodles I made, Lets get started making the sauce


dice up your garlic


Cut up your onion and throw it in a large deep pan with some olive oil.  Add the garlic and saute for a few minutes


dice up the basil and throw it in with the garlic and onion.  This will smell delicious!


throw the tomatoes in your food processor and pulse them up good


add to pan and throw in the tomato paste


add in a healthy pinch of salt, pepper and sprinkle liberally with oregano.  Lower the heat and let it simmer for a while.  You want all the flavors to mix together.  I let mine simmer for an hour.


While that is simmering you can make these awesome zucchini noodles.


You’ll need a mandolin slicer or a peeler that will also slice into little noodle strips.  I have a mandolin slicer so I set the blade for 1/8th and add the julien blade and slice the zucchini on all four sides until you reach the seeded part in the middle.


You will get a nice pile like this. Use your fingers to separate the strands and place them out on some paper towels to soak up the moisture.  I also add a pinch of salt over the top to help draw out the moisture.  When you are ready to cook these, place another paper towel on top and get any excess moisture out.  You can either boil these very quickly or throw them in a pan with a little olive oil.  That is what I did.  Either way you only need to cook these for a minute or two, nothing more.


I also cooked up some sliced zucchini and threw it all in a bowl with the noodles and covered with the sauce with was awesome and a very good use for all of my tomatoes.   I’ll definitely be making this again.

Got any good recipes for tomatoes, please send them my way.  My garden still overfloweth.



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