Tag: Lunch

Easy Cucumber Pitas

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When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!

Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Easy Italian Pasta Salad

Categories Recipes, Sides1 Comment on Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!

Want more pasta salad?  Try my Easy Greek Pasta Salad!

Greek Chickpea Salad

Categories Recipes, Sides, Snacks4 Comments on Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Peanut Butter Blueberry Banana Smoothie

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If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you!  It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!

Whether you’re enjoying it for breakfast at home or on the go, as post-workout fuel, or as a mid-afternoon snack, this smoothie is super satisfying and refreshing! It’s packed with protein, several servings of colorful fruit, fiber, and more. The greek yogurt and peanut butter make it super creamy. You’ll love it on a warm spring or summer day!

My personal favorite methods to freeze these fruits:

  • Bananas: Peel and dice them while they’re fresh and on the riper side, then store them in an airtight container in the freezer
  • Blueberries: Wash them while they’re fresh, dry them off, then store them in an airtight container in the freezer

Small glass food storage containers are my preference over ziplock bags as they’re more eco-friendly!

You can visit my Amazon Storefront to check out my favorite small sizes under Eco-Friendly Essentials: www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Servings: 1

Ingredients:

  • 2 Small Frozen Bananas
  • Approx. 2 Cups Frozen Blueberries
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 1/2 Cup Cold Water
  • 3 Tablespoons Peanut Butter

Directions:

Blend together all of the ingredients except the peanut butter in your blender of choice

Add in the peanut butter and blend again

Enjoy! 

Did you love this Peanut Butter Blueberry Banana Smoothie? Check these out!

Banana Cherry Smoothie

Strawberry Banana Peanut Butter Smoothie

Banana Peach Sunbutter Smoothie

Fruit & Chocolate Ice Cream Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie

Berry Chocolate Protein Smoothie

Healthy Sherbet Smoothie

Berry & Peach Sunbutter Smoothie

Banana Peach Sunbutter Smoothie

Categories RecipesLeave a Comment on Banana Peach Sunbutter Smoothie

Reminiscent of a classic banana and peanut butter combo, this Banana Peach Sunbutter Smoothie is thick and creamy like a milkshake!  The addition of the peaches gives it a bit of extra sweetness and bulk but does not compromise the flavor at all.  The sweetness of the fruit balances perfectly with the “nutty” flavor of the Sunbutter in this super filling, nutrient-dense, quick and easy meal.

Servings: 1

Ingredients:

2 Frozen Bananas

1/3 Cup Plain Greek Yogurt (I used nonfat)

4 Tablespoons Sunbutter

2/3 Cup Cold Water

1 Serving Frozen Peaches (approx. 1 cup)

Optional: Honey or sweetener of choice if added sweetness is desired

Directions:

Add the bananas, yogurt, Sunbutter, and water into a blender and blend until smooth

Add in the peaches and blend again until smooth and evenly combined

Taste test, and if you prefer additional sweetness add honey/sweetener to taste and reblend (I personally prefer it less sweet and think it tastes delish as is.)

Serve and enjoy!

Ingredient recommendations linked!

Easy Greek Pasta Salad

Categories Recipes, Sides2 Comments on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy Greek Pasta Salad!  Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long!  The real best part is how customizable it is:  If you have alternate vegetables you’d prefer to substitute, use them!  If you want a bit more protein, add meat!  If you enjoy extra cheese, add more feta.  There are endless variations!

If experimenting in the kitchen isn’t your thing, fear not.  I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner.  No occasion?  No problem!  I love having this dish on hand for pre-made meals to go.  It’s the perfect work lunch.

It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way! 

Servings: 5 – 6 medium/large (or around 10 very small sides)

Ingredients:

Directions: 

Cook the pasta according to the package instructions and then set aside to cool off

Chop up the tomatoes, peppers, and cucumber into bite-sized pieces

Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too.  Choose whatever you have on hand.)

Add the chopped veggies to the bowl

Then add the black olives and feta to the bowl as well

Add the remaining dressing and toss until all is evenly mixed

Add sea salt and black pepper to taste

Garnish with fresh parsley

Enjoy!

[Leftovers can easily be stored sealed/covered in the refrigerator.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!

3 Ingredient Cheesy Omelette

Categories Recipes, Snacks1 Comment on 3 Ingredient Cheesy Omelette

This 3 ingredient cheesy omelette is fluffy, filling, and super versatile!  Add it onto your favorite toast, serve with veggies, or even enjoy plain if you like.  It only takes 5 minutes to make!

Servings: 1

Ingredients:

2 Eggs

Lots of Black Pepper

1 Slice Mozzarella Cheese

Directions: 

Warm up a small pan on medium heat

Scramble the eggs in a bowl

Scramble in lots of black pepper

Tear up a slice of mozzarella cheese into small pieces and evenly mix the pieces in

Once the pan is hot pour your mixture in and cook evenly on each side

Enjoy!

[If you don’t use nonstick cookware, use your preferred method to lightly grease your pan!]

Ingredient recommendations linked!

Peanut Butter Banana Blueberry Smoothie

Categories Recipes, Snacks1 Comment on Peanut Butter Banana Blueberry Smoothie

This fruity peanut butter combination is perfect on a hot summer day as a snack, light meal, or post-workout recovery treat!  It’s nice and creamy as well as high in protein, fiber, and lots of colorful fruit.  Nutritious and delicious!

Servings: 1

Ingredients:

A Couple Of Frozen Bananas

4 Tbsp Betty Lou’s Inc. Powdered Peanut Butter

1/3 Cup Whole Milk Plain Greek Yogurt

2/3 Cup Water

A Pinch Of Saigon Cinnamon

1/3 Cup Frozen Blueberries

Directions:

Blend all of the ingredients other than the blueberries together in a blender

Once smooth, blend in the blueberries as well

Enjoy!

Ingredient recommendations linked!

Easy Vegan Fruit & Seed Smoothie

Categories Recipes, Sides, SnacksLeave a Comment on Easy Vegan Fruit & Seed Smoothie

This 4-ingredient snack couldn’t be easier to make!  Keeping a stash of a variety of frozen fruit in the freezer is so helpful when creating smoothies on a whim.  I love combining handfuls of it with some sunflower seed butter and water which beautifully blends into a sweet, creamy, and refreshing snack that just so happens to be vegan and gluten free!

This is a snack-size portion, but if you were looking for more of a meal you could easily double the measurements.  I love drinking this as a side with a sandwich at lunch, or as a mid-afternoon bite.  It’s one of my favorite ways to add a couple extra servings of fruit into my day!

Servings: 1

Ingredients:

1 Large Frozen Banana (sliced before freezing to ease blending)

12 Frozen Dark Cherries

2 Large Frozen Strawberries

2 Tbsp Sunbutter

2/3 Cup Water

Directions:

Blend and enjoy!

Ingredient recommendations linked!

Ratatouille-Italiana

Ratatouille Italiana

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An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, and gluten free.

We personally loved it over pasta with sausage.

Ingredients:

1 white onion

4 cloves garlic

3 tablespoons extra virgin olive oil

2 eggplants

3 medium zucchini

1 jar Mezzetta Artisan Ingredients Italian Plum Tomato Marinara

1/2 cup chopped fresh parsley

cayenne pepper

black pepper

sea salt

Directions:

Dice the onion

Finally chop the garlic or use a garlic press

Peel & chop the eggplant into small cubes

Chop the zucchini into small cubes

Add the onion, garlic, and first 2 tablespoons of olive oil into a pan and sauté over medium heat until the onions are translucent

Add in the eggplant and the third tablespoon of olive oil, then continue cooking until eggplant is soft

Add in the zucchini

Once the zucchini is thoroughly cooked as well, turn down your heat to low and stir in the marinara

Stir in the parsley as well as small dashes of cayenne pepper and black pepper, plus a pinch of sea salt to taste

Enjoy!