Tzatziki Sauce

A few weeks ago, we hosted a Greek themed party. For this party, one of my contributions was tzatziki sauce. Tzatziki is a creamy, cucumber flavored sauce that is very versatile. This sauce is good spread on pita bread, as a topping for gyros and grilled meats, or as a dipping sauce for foods like spanikopita  or cut vegetables.

Here is my recipe for tzatziki sauce:

Ingredients for the tzatziki sauce
Ingredients for the tzatziki sauce


  • 17.6 oz plain non-fat Greek yogurt
  • 8 oz sour cream
  • 1 english cucumber, peeled and finely diced.
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1 tsp olive oil
  • 1 tbsp finely chopped fresh dill

Place the diced cucumber in a paper towel lined bowl and cover with another paper towel. This will help absorb some of the moisture from the cucumber, resulting in a thicker, less watery tzatziki sauce. Let the cucumber sit for about 15 minutes. In another bowl, mix together the Greek yogurt and sour cream until combined. Stir in the garlic, lemon juice, olive oil, and fresh dill. Add the diced cucumber. Cover the bowl with plastic wrap and let sit in the refrigerator overnight. Stir again before serving.

This tzatziki was a hit at our Greek-themed party and this recipe is one I would make again.

Tzatziki with pita
Tzatziki with pita

Blueberry Breakfast Parfait

I love blueberry season.  There are so many delicious preparations for blueberries: pies, pancakes, cobblers, muffins, in oatmeal, in a fruit salad, on top of frozen yogurt . . . the list goes on.  Sure, you can buy fresh blueberries in December at Publix, but they are so much cheaper and better tasting in the summer.  Given my love of fresh blueberries, it would follow that my go-to breakfast right now would feature my favorite summer fruit.  Behold the Blueberry Breakfast Parfait:

Blueberry Parfait 2

Yes, I make my breakfast in an old almond butter jar.  That’s just how I roll.

The ingredients include 1/2 cup Kashi Heart to Heart cereal (my favorite), 1 tablespoon almond butter, 1/2 cup fresh blueberries, and 6 ounces plain Greek yogurt (if you don’t like Greek yogurt, substitute your favorite yogurt).

Blueberry Parfait IngredientsTo prepare: Wash the blueberries and gently pat dry with a paper towel.  Sweeten yogurt to taste (sometimes I’ll add a dab of honey).

In a repurposed almond butter or peanut butter jar, layer 3 ounces of yogurt, 1/4 cup cereal, 1/4 cup blueberries, and 1/2 tablespoon almond butter (basically, half of each of the ingredients).  Add the rest of the ingredients in the order above.  Now you can put the lid on the jar and head to work or school to enjoy a great breakfast.  This is best served with a long-handled tea spoon.

Blueberry Parfait 3

This breakfast is low-fat and provides fiber (from the cereal), calcium (from the yogurt), protein (from the almond butter and the yogurt), and antioxidants (from the blueberries).  It is also filling and perfectly portable.  If you switch up the cereal, yogurt, or type of fruit, the combinations are endless (or at least enough to keep me from getting bored by the end of the summer!).