Greek Yogurt Sauce

I recently purchased an UP band for myself, and I have actually been very thorough with logging my food, activity, and sleep habits through the UP iPhone app. Even after just a few days, I noticed myself making healthier food choices, simply because I am now keeping track of almost everything I eat. 

Last weekend, I wanted to make a dip to go with some crudités and sandwiches, but I wanted the dip to be somewhat healthy given my new found health kick. Perusing the internet led me to focus on Greek-inspired veggie dips. I love love love Mediterranean food, and this dip is definitely going to be in constant rotation in my kitchen! It only takes about three minutes to pull everything together, and the dip really livens up sandwiches, salads, and vegetables.

Hope this inspires you to bring some health, Mediterranean cooking into your life this week!

Greek Yogurt Dipping Sauce

From Ellie Kreiger

1/2 cup non-fat greek yogurt

2 teaspoons olive oil

2 teaspoons fresh lemon juice

1 clove garlic, minced

1 teaspoon chopped fresh dill

1/8 teaspoon salt

Fresh black pepper to taste


In a small bowl, stir together all of the ingredients.  It's really that easy!

Lemon Shallot Salad Dressing

Happy Saturday!  I am so excited for the weekend and some much need R&R. This whole week, I have felt one step behind on everything, and my list of errands and job responsibilities kept getting longer, instead of shorter. The snow in D.C. over the past few days also didn't help...it's hard to be motivated when it is 9 degrees outside and all you want to do is escape to a warm, sunny place. 

This lemon shallot salad dressing won't bring you the sunshine or the warm weather, but it is a lovely pick-me-up to add into your repertoire. The salad dressing is perfectly light and refreshing thanks to the fresh lemon juice. Homemade salad dressing takes about two minutes to make, but it really adds flavor to your salad, especially compared to a store-bought dressing.  

This bright lemon dressing is great on lacinato kale, or any other dark leafy green. Add some garbanzo beans and Parmesan cheese, and you have a whole meal! 

Lemon Shallot Salad Dressing

Makes about 1/4 cup of dressing

Juice from 1 lemon

1 shallot, chopped

1/4 cup olive oil

Fresh black pepper

1/2 teaspoon of salt

1. Put all of your ingredients into a small food processor or blender.  Blend for about 30 seconds, or until well incorporated.
2. Use right away, and store leftovers in the fridge.  The salad dressing should keep for about a week.