Greek Salad in a Snap… or a Shake!

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I love cooking magazines, don’t you? In my few moments of relaxation this past weekend, I got a chance to flip through a couple in my stack and decided to try at least three new recipes this week. It’s fun to mix things up every now and then. Ruts are bad since they cause boredom and cravings. Does that mean ruts = guts? I wasted no time and tried a new Sunday dinner.

Greek Salad TossThe first recipe is a modification of one that I found in Clean Eating magazine. They’ve got a ton of great recipes but I end up modifying most of them since they tend to run lower in protein than I need to eat. I did ask them why a few months ago and was told that their magazine isn’t geared toward athletes. It’s easy enough to modify them so no worries.

You do know you can modify recipes, right? I have recipes snipped out all over the place but rarely ever follow them exactly. I try to use what I already have on hand or I modify the proportions to meet my current nutrient needs. Less carbs here, more protein there. I don’t like this so I’ll use that. Don’t be afraid to try something different.

The only time you have to be more careful is with baking. Sometimes those experiments go awry quickly. Not always a bad thing just be prepared for unpredictable results in baked goods. 😉

Greek Salad Toss Up

  • ½ cup canned chick peas, drained and rinsed well to remove extra salt
  • ½ cucumber, sliced into cubes
  • ½ tomato, sliced into cubes
  • 3 oz cooked shrimp or cubed grilled chicken breast
  • 5 black olives
  • 1 Tbsp lemon juice
  • Lemon pepper or Greek seasoning, to taste

Put all ingredients in a plastic container with a tight fitting lid and shake to mix. Yep, it’s that simple and couldn’t be much easier. The ingredients above are per serving, so if you are feeding more than one adjust the quantities as needed. I made extra for lunch the next day and just brought the plastic container with me in my lunchbox. I also made a version where I substituted grilled zucchini, mushrooms and onions for the cucumber and tomatoes.

If you’re interested, the original recipe can be found here. I omitted the pitas, feta and oil, and added in the protein and olives. You can see I basically overhauled it for both contents and simplicity. Sorry, I don’t have time to waste toasting pitas! Sheesh, imagine that kind of luxury. 🙂

What are your favorite healthy recipes? Do you follow the instructions in the recipes or do you just wing it like I do?

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