Better Than Butter

IMG_0019Roasted garlic!

Garlic Health Benefits:

Directions: cut off tops of garlic and drizzle olive oil on top, then place into individual foil wraps and bake @ 425 degrees for 1 hour.  Then enjoy!


Potluck BYOVeggies

veggies1Potlucks can be tricky to navigate for healthy options.  People love to bring pasta dishes, breads, and follow that all up with decadent desserts.  A great (and easy!) option to help you and your fellow potluck-ers get some veggies onto your plate is to bring a crudite platter with dip.  I like to do a mix of baby carrots, chopped celery, strips of bell peppers and cherry tomatoes, but you could also add in some cucumber slices, broccoli florets or anything else yummy.  For the dip I use 2% plain greek yogurt with an onion soup mix packet….and no one will know it’s not sour cream!

Snack of the Week: Roasted Chickpeas

Yummy yummy yummy…chickpeas 2For this quick and healthy snack you’ll need a can of chickpeas (aka garbanzo beans), olive oil and assorted spices.  I prefer to do a blend of garlic powder, kosher salt, pepper, and a touch of paprika.  After rinsing the chickpeas (and drying them well!) place them on a baking sheet and toss with olive oil and spices.  Then place into a 400 degree oven and roast for 20 minutes. About halfway through you’ll want to nudge the chickpeas around a little to make sure they are evenly cooked. Every oven cooks differently so you might want to taste test one after 15 minutes…no one wants a burnt pea!

Lunchtime Greek Quinoa Salad

I was trying to get excited about quinoa, but every time I made it, it was relegated to the back of the fridge in a lonely tupperware.  Turns out I wasn’t doing it right! Quinoa should be used as a foundation for something delicious…like greek salad!



  • 1/2 cup of quinoa
  • 2 tablespoons of red onion (finely diced)
  • 6 kalamata olives (quartered)
  • 2 tablespoons Feta
  • 1/4 of a yellow pepper (diced)
  • 1/4 cup of cherry tomatoes (sliced)
  • 1/4 cup of cucumber (diced)

and for the dressing…

  • Splash of red wine vinegar
  • Double splash of rice vinegar
  • Sprinkle of oregano
  • Salt & Pepper

Cook quinoa according to package directions (don’t forget to rinse it before you put it in the pot!).  Add your cooked quinoa to the rest of the ingredients, add dressing, toss, take a taste…and then maybe another taste….and voila! Greek salad! To make a well-rounded lunch you might want to add chickpeas or have a yogurt on the side for extra protein.