February 11, 2011

How to Enjoy Your Veggies

I really like a good salad... as long as I make it myself.  It's next to impossible for me to find a suitable salad at any restaurant because I have to ask for so many modifications (have I mentioned I'm a picky eater?)- or basically eat lettuce with ranch dressing.  And that's not exactly healthy. 

The problem with making a salad is that it's just much more work than I'm usually willing to do to just eat some vegetables.  I won't lie.  Convenience is a huge factor for me when it comes to eating.  I fully admit that I am much more willing to eat my fruits and veggies if I buy them pre-cut so they're ready to grab when hunger strikes.  Yes, it costs more, but it's better than grabbing a number of other convenience foods (chips, cookies, granola bars... all the good stuff I'm trying not to eat).

In an effort to eat more vegetables, I decided to try making my very own tzatziki sauce.  You know, that creamy, cucumber sauce that comes on a gyro.  For some reason (okay... I'm not dumb, I know the reason is financial), restaurants in the U.S. always seem to make it with a sour cream base, but I know that the traditional recipes call for greek yogurt (yay for another use for my beloved Chobani), so I gave it a whirl.     

I didn't really follow a recipe, but I and an idea of what to do because I've looked it up in the past.  My measurements aren't exact, as this sauce is really about preference, but mine turned out really yummy.  It's really yummy as a veggie dip or with pita chips, and I would even recommend a scoop on top of some grilled chicken.  Yum! 

Tzatziki Sauce

1 cup of plain, non-fat Greek yogurt
1 large cucumber
2 cloves of garlic
1 tablespoon of dill
1 splash of lemon juice (Isn't that technical?)

Drain extra liquid from your yogurt. (Does anyone know why this always happens? It really bothers me!)
Peel your cucumber and take out the seeds.  (Don't ask me the real way to do this, I just cut it into quarters and sliced out the middle part.) 

Mince your cucumber into a small bowl.  I think this is the right word.  If you want to be technical, I grated it with a cheese grater because I am no good with a kitchen knife.  It worked.

Strain your cucumber to remove extra liquid.  I think I read once online that you can use salt to draw out extra liquid, but I didn't do that because I'm lazy, and I was in a hurry. Make sure you push the cucumber down into the strainer like you're getting the water out of a can of tuna.  Then, you can dumb your cucumber into your yogurt. 

Mince your garlic and add to your yogurt and garlic and combine.

Add salt, pepper, and dill to taste.



  1. This dip looks really good!!!!! I love dips with pita chips and other crunchy chip like things. I am never good with veggies but maybe I could stomach a few carrots if I dipped them into this stuff!!

  2. Maybe it would be good with your crunchy, garlic tofu? I admit, I've never cooked tofu. In fact, I think I've only ever eaten it in miso soup. Maybe I should try your recipe!