A fresh and healthy blend of tomatoes, green olives and cucumbers that can be used in a ton of different ways!

Our Greek Hummus Dip recipe goes wayyy back! It started as an excellent healthy option to bring to family gatherings, one that everyone went crazy for! After a few times of making it, I quickly realized that I should make the topping of the dip separately and keep it on hand to use in salads, wraps, dips and more – it adds so much flavor to every dish!

The Greek Mix recipe that is now considered a household staple, one we like to make a few times a month and keep it in the fridge, and used just as often as a condiment. Zero cooking required! You simply chop up the vegetables and olives and create a delicious bright dressing and you can store in the fridge to use how ever you wish!

• Greek Salad : Romaine, shredded grilled chicken, greek mix, feta cheese and a balsamic dressing
• Greek Grain Bowl : Prepared Quinoa, falafel or grilled chicken, greek mix, dollop of hummus, feta cheese + extra lemon juice – dressing of choice
• Greek Wrap : Toss a spring mix with Garlic Expressions salad dressing Smear the bottom of a tortilla wrap with any hummus you like, top with spring mix, choice of protein (chicken, falafel etc) and top with greek mix + feta cheese
• Greek Hummus Dip : For party size, spread 2lb of hummus onto the Bottom of a serving platter. Pour Greek Mix on top, try not to include the juices – and top with feta cheese. Serve with pita, naan bread, and veggies
• Snacking : Simply keep the greek mix in the fridge in an airtight container, scoop portion of hummus and top with greek mix and feta cheese for a healthy light snack

Greek Mix

• 1 seedless cucumber (2 cup), seeded and quartered
• 2 cup grape tomatoes, quartered
• 1 cup green olives, halved
• 4 Tbsp Apple Cider Vinegar
• 2 Tbsp Extra Virgin Olive Olive
• Juice of 1 lemon (add zest too if you’d like!)
• 1 tsp Garlic Powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Simply toss all ingredients together in a bowl. Store in an airtight container and keep in fridge for up to 4 days.

Add sprinkles, and they will come.

The amount of pancakes, waffles and bagels we go through in this house is unimaginable. Every week Dan is amazed how fast the massive grocery haul disappears by the end of week. As expensive as it is to feed a family of five, I try my best to recreate a few of their favorite breakfast items from scratch (even if they have added sugar) to feel better about what they are consuming on a regular basis!

Whipping up a massive batch is essential to stocking up your freezer making your time in the kitchen worth while!

**This recipe yields approximately 4-5 dozen mini pancakes, once they cool place them in a single Layer in a freezer friendly zip-loc bag and layer parchment paper in-between each layer to prevent them sticking together. When you want them, just pull them out and microwave until warmed through (1-2 minutes max!)

This is such a delicious pancake recipe that creates fluffy, buttery pancakes. Feel free to add your own mix-ins!

Ready to flip some flapjacks?

In a large bowl, whisk together all of the dry ingredients. Add buttermilk, eggs, vanilla and melted cooled butter and stir together until batter is combined and only small lumps exist. GENTLY fold in the sprinkles, just barely. They will start to seep color so do not stir aggressively, just a few folds and let it SIT until you are ready to scoop. Let the batter be uninterrupted 🙂

Heat non-stick pan over medium, with either a teaspoon of butter or a spritz of nonstick spray …

Using a cookie scoop (roughly 1 1/2 Tablespoons) dollop pancake batter onto skillet and press down slightly for mini circles. Once air bubbles pop in the middle of the pancake, flip over for an additional 30-45 seconds. Remove from skillet and let cool on cooling rack.

If freezing pancakes – see note above (**)

Pile them up high and drizzle with syrup, dip into yogurt or just enjoy alone. Your entire family will be sure to love this pancake recipe, and feel free to skip the sprinkles and add blueberries or chocolate chips!

Toss that basic take-out order and whip yourself up something even tastier!

This dish blew my mind. I’ll admit, I had never tried tofu before. Not that I was weirded out by it, I simply try to not use too many meat alternatives. Well, well, let me tell you what – tofu is officially now my friend. I never knew the incredible crispy exterior you could achieve so quickly. How tofu can take on any flavor profile you wish, and just how delicious it truly is!

Today, I am bringing you a simple recipe that is packed with veggies and one that you will gladly skip the take out and make this instead!

Just look at the beauty on that plate! Sticky, crispy general tso’s tofu piled high onto a bed of quinoa fried rice. Come to mama.

There are two things you will need to do in advance to make this dish a total breeze to pull together. 1. Drain the tofu! Dry that baby out between a few paper towels or a kitchen towel, press it down with a heavy pan and remove the excess water. 2. Make the quinoa. It only takes 10 or so minutes, but once you have these two steps done the entire dish comes together in less than 20 minutes.

On you mark. Get set. Let’s Cook!

For the Quinoa:

1 cup Organic Quinoa

2 cup water

3 cloves Garlic

Quinoa Fried “Rice”

1 cup diced carrot

1/2 cup diced onion

1 Tbsp coarsely chopped chive or green onion

1 cup frozen peas

3 eggs

1 tsp sesame oil

1 Tbsp Rice Wine Vinegar

1 tsp Garlic Powder

2 tsp Sugar

1 1/2 Tbsp Low Sodium Soy Sauce

Prepared Quinoa (recipe below)

General Tso’s Crispy Tofu

1 package Extra Firm Tofu

1/2 cup Cornstarch

1 tsp Garlic Powder

1/2 tsp Kosher Salt

1/4 tsp Pepper

General Tso’s Sauce (1/2-1 cup)

**Prior to cooking, remove tofu from package and firmly press the tofu between a few sheets of paper towel or a kitchen towel to remove any excess water.  You can place the tofu on a plate, place a kitchen towel on top, and set a heavy dish on top to do the work for you! **

Quinoa:

In a medium sauce pan, bring 1 cup organic quinoa, 2 cups of water and 3 cloves of garlic up to a boil.  Once boiling, reduce to simmer and place lid on.  Simmer for 10-15 minutes until all liquid is absorbed.

Tofu:

1. Take dried tofu, and slice into any shape you desire.  Strips or cubes –
2. In a small bowl, mix together the cornstarch and spices.
3. Coat the tofu evenly in the cornstarch mixture and shake off excess.
4. In a sauté pan over medium-high heat, coat pan with a drizzle of olive oil and place tofu.  Watch carefully, rotating the tofu as each side becomes golden brown.
5. Once all sides are nice and golden, coat the tofu 1/2 cup General Tso’s sauce, toss to coat and remove from heat.

Quinoa Fried Rice:

1. In a large sauté pan, over medium-high, add a few teaspoons of olive oil. 
2. Add the carrots and onions to the pan and sauté until onions are translucent (3 minutes). 
3. Next, add the prepared quinoa, chives, vinegar, sugar, garlic, and soy sauce – give it a good stir for another 3 minutes.  
4. Push the quinoa to the side of the pan, and crack three eggs into the open side of the sauté pan.  Whisk the eggs together to scramble.  Once scrambled, stir into the fried rice –
5. Remove from heat and stir in the frozen peas.  

Serve this dish individually or family style.  Quinoa fried “rice” with General Tso’s Tofu, topped with finely chopped chives, sriracha for added heat and sesame seeds for crunch! 

  For years these tiny parcels packed with dynamite flavor have continued to be one of the most requested appetizers within our circle of friends and family.  Another tried-and-true recipe of mine that can be made in advance and warmed through for a party.  Or, even better, baked and then frozen to be pulled out at your leisure to enjoy as you wish! 

These southwest egg-rolls are vegetarian, baked, not fried!

An excellent addition to an appetizer table that is yearning for healthier bite this new year!  Egg roll wrappers are filled with a vegetable and bean medley that is tossed together with an irresistible blend of spices.  Throw in some shredded cheddar cheese, roll them up tightly and baked until the egg rolls become crispy.  Dip into Heinen’s Mango Salsa, sour cream or guacamole.  One bite, and you will be well on your way to finishing the plate in front of you!

Baked Southwest Egg Rolls:

2 packages Melissa’s Egg Roll Wraps

2 (15oz) cans Heinen’s Sweet Corn

2 (15oz) cans Heinen’s Organic Black Beans, rinsed and drained

2 Peppers, diced 

1 cup Green Onion, diced

2 cup Organic Kale, chopped fine 

8oz Heinen’s Sharp Cheddar Cheese, shredded

1 1/2 tsp kosher salt

1/2 tsp pepper

1 Tbsp paprika powder

1 Tbsp garlic powder

1/2 Tbsp chili powder

1 tsp cumin powder

1/2 Tbsp Sriracha ( 1 Tbsp if you like it spicy!)

1. In a large bowl, gently mix together all of the ingredients listed above (NOT the egg roll wrappers)
2. Once all of the ingredients are incorporated and the spices have coated all of the filling, you are ready to fill the egg roll wrappers.
3. First, line two baking sheets with parchment paper

Preheat the oven to 375*

**Fill a small bowl with cold water (this is the seal the wrappers)

**Egg roll wrappers are fragile, but there is no need to rush the process.  Once you open the package, cover the remaining unused wrappers with a damp paper towel.  This will keep the egg-roll wrappers from drying out and cracking.

1. Lay an egg-roll wrapper onto a clean surface in a diamond shape.
2. Scoop two tablespoons of filling into the center of the diamond, spreading the filling into a log shape horizontally, staying away from the corners.
3. Dip your finger into the cold water, and wet all four edges of the wrapper.
4. Fold the two outside corners over the middle of the filling.  
5. Press edges down as they meet – 
6. Take the bottom corner of the triangle and fold it over the middle of the filling where the two corners have met.  
7. Tightly roll the wrapper forward, until the northern corner ends up being at the bottom of the egg-roll. See image below!
8. Continue this process until all egg-rolls are filled, and placed onto the baking sheet.  
9. Spray the tops of the egg-rolls with nonstick spray.

Bake at 375* for 12 minutes, flip over, and bake for another 10.  Flip one last time for 2-3 minutes until the egg-rolls are golden brown and crispy.  

Serve immediately with a variety of dipping sauces.  Or, let cool completely and freeze in a ziploc freezer-friendly bag in a single layer.  When ready to enjoy, simply bake at 300* until the southwest egg rolls have warmed through!