greek

Lazy Sunday and a Greek Feast

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I decided to take the morning/afternoon off from blogging today so that I could relax with the husband and grocery shop and watch movies. It’s been a lazy Sunday around our house and I am happy to finally have a lazy day. This morning I started off with a bowl of oats topped with cinnamon, Sunbutter, banana and a couple drops of chocolate chips. I haven’t had oatmeal in many days and it was nice to be back in my routine.

This afternoon we did some grocery shopping and hubby requested that I make some banana soft serve with strawberries for an afternoon snack.  He sure had a great idea because this was yummy!

Ingredients:

  • 3 small frozen bananas
  • 8 strawberries
  • 1/2 cup unsweetened chocolate almond milk
  • 1T raw almond butter

Blend this all together and enjoy.  You can make this completely raw if you substitute raw almond milk.

Dinner was the exciting event of the night.  We have been trying to cut back on eating out so hubz and I decided to do themed date nights in.  Tonight we did a Greek feast in memory of our trip to Ft. Lauderdale last September where we had the best Greek food. For our feast I picked up some marinated mushrooms, artichokes, and olives.  I then made some lightened up Greek which included skordalia, hummus, oregano & lemon roasted potatoes and some tomato, tofu, onion salad with Drew’s lemon herb dressing.

Hummus

Ingredients:

  • 1T lemon juice
  • 1/3 cup chickpea liquid
  • 1-28oz can of chickpeas
  • 1/4 cup lemon juice
  • salt and pepper
  • 3 cloves of garlic

Blend in a food processor until smooth and top with paprika and chopped olives.

Skordalia

Ingredients:

  • 1 large potato, boiled
  • 3 cloves of chopped garlic
  • 2T olive oil
  • 1T white wine vinegar
  • salt and pepper

Toss in a food processor and blend until smooth.

Lemon and Oregano Roasted Potatoes

Ingredients:

  • 1 large Yukon Gold Potato Sliced
  • 1/2 the juice of a lemon and 1/2 a lemon sliced
  • 1t oregano
  • salt and pepper
  • 1T olive oil
  • 3 cloves of minced garlic

Preheat oven to 425F. Place potatoes in one layer in a roasting pan and sprinkle with lemon juice, olive oil, garlic, salt and pepper and oregano.  Place the lemon slices on top and bake for 35-40 minutes.

Now I am stuffed and am enjoying a nice pom-vodka spritzer and watching New York, I Love You. Q: What are you doing this evening?