Greek Salad and Roasted Hummus

A salad? In the winter? It’s admittedly not as satisfying as hot cocoa but spring weather is perhaps coming and I can’t wait for sunshine. Also I really hope to start exercising again!

 The last few months have definitely not been the healthiest – I can’t recall the last time I worked out. Also, I have also been eating large amounts of ice cream and chocolate daily *ahem*

Since the Super Bowl, B has been excited to try the Tom Brady diet – while he loves his beloved 49ers, and doesn’t particularly care for the Patriots, he definitely respects Tom Brady’s discipline. In my opinion, anyone who can handle his diet gets respect.

Since I have the puppy now, B is trying to get back into shape and eating healthy (of course, this plan went into effect the day after the Super Bowl, because “it’s a special occasion for nachos, pizza, and wings”).

On a side note, I’ve been at the VA hospital the past month, and one of my favorite conversations was with an elderly dementia patient who was admitted to the hospital on Super Bowl Sunday. He was quite distraught that he might miss his beloved football team, though we assured him he could watch in on his TV in the hospital room. 

He couldn’t recall much beyond his name – he didn’t know the right hospital, had no clue what year and month it was, nor could he state the days of the week. But he knew the Patriots and Eagles were playing. I guess it’s pretty impressive that Tom Brady/the Patriots playing in the Super Bowl is so ingrained into American culture that even patient with dementia can remember that, if nothing else.

The Tom Brady diet is mostly plant based, so here’s something that might work (although Tom Brady doesn’t eat tomatoes, and B won’t give up tomatoes) – Greek Salad and Roasted Hummus. This is a really easy salad you can toss together the night before work, and the hummus can be made in advance.

Greek Salad 

Ingredients
TZATZIKI SAUCE
1 cup plain Greek yogurt
1/2 cucumber, unpeeled
1/4 lemon, juiced
1 tablespoon minced fresh dill
salt and pepper to taste

SALAD
1/2 head romaine lettuce, chopped
1/2 small red onion, thinly sliced
2 small-medium tomatoes, chopped
1 cucumber, chopped
feta cheese
olives (optional)
hummus, recipe below

Directions
TZATZIKI SAUCE: Place the yogurt in a small bowl. Grate your cucumber into another small bowl; pour out excess liquid. Add grated cucumber to yogurt bowl. Mix in lemon, vinegar, dill, and spices, adjusting to taste. Refrigerate until ready to serve.

SALAD: Toss lettuce, onion, tomatoes and cucumber together. Top with feta cheese and olives. Drizzle tzatziki sauce all over the salad. Serve with hummus and pita chips. Enjoy!

Roasted Hummus

Ingredients

1 can chickpeas, liquid drained
1/4 cup extra-virgin olive oil, additional to drizzle
2 cloves garlic, peeled
Salt, pepper, paprika, and cumin, to taste
1 lemon, juiced
pita chips or pita bread, to dip

Directions

Preheat oven to 400°F. Line baking tray with foil. Spread out the chickpeas in a single layer and drizzle garlic, olive oil, and salt and pepper. Roast for about 15 min (do not overroast, which is what happened to me so they’re dry). Once roasted, set chickpeas aside to cool.

Place your roasted chickpeas, olive oil, garlic, more spices to taste, and lemon juice in a food processor and blend to a smooth puree. Adjust the seasoning and add more olive oil as desired. When serving, make a small mound in the hummus; drizzle with the olive oil and granish with spices.

Toast the pita bread to desired crispiness/warmth or use pita chips. Enjoy!