mom life with chobani


I absolutely love being a mom.  My kids bring so much joy and fun to our little (growing!) family.  I also feel like having two young toddlers brings a lot of craziness to each day.  They are energy balls all of the time!  Most days we are go-go-go, and while there are definitely times I wish we could slow down and spend time doing nothing, I love this life I have. I get to be a mom and share my passion for fitness as a group fitness instructor.  Definitely the best of both worlds.


On Wednesdays I get to teach one of my favorite classes – Body Combat!  We head out to the gym shortly after breakfast.  I always have a zillion bags packed: gym bag, diaper bag, purse, clothes for after teaching, Hunter’s soccer gear, and most importantly, all the snacks.  The kids play in the kids club while I make the class sweat buckets (self included), I quickly shower and get dressed, grab the kids, we snack it up in the car and are off to run a quick errand before heading to Hunter’s soccer fun!


My go-to post gym snack is usually yogurt.  I love the protein content and carbs I get from the add ins.  Recently I was lucky enough to be selected to try some of Chobani’s new flavored Flip products.  Before receiving them I had actually never eaten Flips before so the excitement was high, especially since Chobani is a regular yogurt in our household.

Chobani Flip is a collection of sweet snacks that pair delicious Greek Yogurt with natural mix-ins.  Enjoy Coffee Break Bliss – a low-fat yogurt with biscotti pieces and chocolate.  Or, a summer favorite Strawberry Summer Crisp – a low-fat yogurt paired with golden graham crackers and white chocolate.


I received three flavors: Pumpkin Harvest Crisp, Key Lime Crumble and Almond Coco Loco.  Eating sweeter things are not a norm for me so these definitely tasted indulgent and dessert like!  It was like a post workout treat – still refueled me, but made it extra special. 


Here’s a little more about Chobani if you aren’t familiar with their products:

Chobani, America’s #1 Greek Yogurt brand is kicking off a new season and saying #HelloSummer with 15 new product varieties.  No matter the variety, each and every cup of Chobani Greek Yogurt is made with fresh milk from cows not treated with rBST and proudly contains no artificial sweeteners, preservatives or flavors. 

With so many on-the-go days it was nice to have Flips waiting in the fridge for me to throw into the snack bag.  Snacks keep our family energized, happy and ready to take on whatever is planned for the day.  I wouldn’t change the life we have one bit, so I just make sure we are fueled and good to go when we are out and about.  Thanks for the treat Chobani!


I encourage you to check out Chobani’s website and try their products yourself.  Their options are limitless!

Tell me, what is your day like?  Are you an on-the-go mom, or do you keep a more relaxed pace?  Remember, sharing is caring!


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

party of five


I feel like I’ve been living a lie the past couple of months.  Blogging has been sporadic at best, and while summer time definitely does mean more activities and things going on, it’s not the real reason I’ve been away more.

I’ve been so tired.



But all for a wonderful reason.


Yup, baby #3 is coming end of February 2016!  We are so ecstatic to have another kiddo join our family.  Hunter was such a blessing when he arrived.  Zoe added another layer of love and fun to our lives.  Now I just can’t wait for the amazingness this baby will bring to our family.

Each pregnancy seems to go faster and faster. I can’t believe I’m already into my second trimester now.  It really does seem like yesterday that I found out I was pregnant.  We got to see the baby and hear his/her heart rate on Friday.  While I knew I was pregnant and could feel the changes in my body, it’s so much more real when you see/hear your baby for the first time.

Hunter will be a few months shy of his 4th birthday and Zoe will have just turned 2 when this little one arrives.  Love their age differences and how close they are all going to be.  We are going to have this one be a surprise gender reveal when he/she is born.  So excited for that!

I’m hoping to make a more regular appearance here since I’m starting to feel more like my old energized self, but we are also moving in a couple weeks (yay!) so I’ll just roll with it and see when I can find a few minutes of time on the computer.  Lots of changes going on!  I will definitely document parts of this pregnancy as well like I’ve done in the past.  It’s such a big part of my life I just can’t keep it all to myself. :)

Thanks for sticking around through my sporadic posts. Will be back again shortly, I hope!


canned peaches in a light honey syrup


Over the past couple of years my pattern has been to share 1 canning recipe a summer.  Two years ago it was low-sugar blackberry jam and last year I shared low-sugar strawberry-rhubarb jam.  I love that fact that when you can foods yourself you can control the amount of sugar that goes into them.  While there is no lack in sugar-filling canning recipes, but I choose to use ones that require a much smaller amount.  I think fruit tastes wonderfully sweet how nature made it, and I know it is better for me and my family.

When peach picking time came around, I knew I wanted to find a recipe that used way less sugar than a standard canning recipes does.  I found this wonderful post on the The Prairie Homestead written by Jill.  She did the research and found that peaches don’t need sugar at all to be canned safely.  The sugar helps to preserve color and add flavor.  I for one am okay with peaches that brown a little, and I know my kids don’t mind.  I ended up using her recipe for a honey syrup with a ratio of 9 cups of water to 1 cup of honey.  Very lightly sweetened and tasted perfect with our nature sweetened peaches!


We live minutes away from a peach farm so it’s super convenient to go picking.  The kids and I went two times this summer, and when the canning peaches (free-stone peaches) were ready I brought reinforcements for our big picking party.  My mom, sister-in-law and her two kiddos joined us and we quickly picked 100 lb of peaches.


I love how much fun the cousins have together.  They munched on peaches, ran free throughout the orchard and the 3 older ones played hide and go seek.


I took home 70 pounds of peaches and after 4-5 days they had ripened enough for me to spend the afternoon prepping and canning 20 quarts of delicious honey peaches.  I had one jar break while it was in the water bath, and another that did not seal so we just ate those peaches.  I also canned 7 pints of honey sweetened peach jam a couple days later since I ran out of quart jars for the peaches.


Canned Peaches in a Light Honey Syrup

Recipe adapted from here


  • ripe peaches (you’ll need 2-3 pounds per quart jar – select free stone variety – the pits will remove easily)
  • 9 cups water
  • 1 cup honey


  1. Peel the peaches by dunking them in boiling water for 2 minutes, and then immediately remove them and place them in ice old water.  The skins will come right off.
  2. While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan to dissolve the honey into the water.
  3. Remove the pits from the peeled peaches, then halve or quarter them.
  4. Fill the sterilized jars with the peaches, placing them pit-side down (if you are using halves).
  5. Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ head space.
  6. Wipe the rims with a cloth, place lids on jars and screw rings on just to finger tight only.  Process quart jars in a hot water-bath canner for 25 minutes.

You would think after all the peach canning I would be over it, but when my favorite grocery store had delicious organic peaches on sale for only 99 cents a pounds this week, I just had to pick up 28 pounds.  More peach canning in my near future! :)


What have you been canning this summer?  How would you use up an abundance of peaches?


mango fool


Hey, hey!  It  sure feels like ages since I’ve been here on my little space.  Really it’s only been a couple of weeks, but they’ve been busy around our parts.  Before I share more about that, let’s get into the reason for this post — it’s secret recipe club time!  The recipe I selected, mango fool, is ah-mazing.  And it is made with only 2 ingredients.  AND it’s another naturally sweetened treat.  I’m really into those right now.


Don’t be fooled by the simplicity of the ingredients – heavy whipping cream and pureed mango.  On their own they are just okay, but when combined, they turn into a magically refreshing, indulgent treat.  Seriously, I could not get over how amazing it tasted!


The recipe came way of Marsha, the blogger behind The Harried Cook.  She shares that growing up her grandma would make something similar to this treat so it always sparks memories when she eats it.  I love how food does that.  Marsha is a wife and mother of two young girls (one little girl named Zoe like mine!) and chronicles her recipes as a way to later share them with her girls.  Love that.

With how simple this recipe is, and how amazing the outcome was, I hope you give it a try!  If you do, report back and let me know how much you loved it too. :)


Mango Fool
Serves 4-6, depending on serving size

Recipe from here


  • 2 cups of fresh, ripe mango pulp (how to make it is listed below)
  • 3/4 cup heavy whipping cream


  1. In a standing mixer with the whisk attachment (or by hand in a bowl with a whisk) whip the cream until you end up with soft peaks.  Chill in the fridge until needed.
  2. Puree the mango in a blender until completely smooth.  If you end up with stringy fibers, pass it through a sieve to remove them.  Chill in the fridge until needed.
  3. When ready to serve, fold the whipping cream and mango puree together.  Serve in small dishes.  Any leftover can be stored in the fridge.


So life – busy, busy lately!  Summer is such a fun time with the kids.  Recently we’ve been peach picking, blueberry picking and exploring new outdoor spots to walk/let Hunter ride bike.  The heat comes (90+ F) and goes (mid 70s-80s F), so whenever it’s more bearable we are outside.  The biggest thing as of late is that we listed our house to sell.  Super exciting, but also super stressful.  That means lots of projects to get it ready, things to fix and items to box up for an eventual move.  We’ve loved our house for 7 years now, but we’re definitely ready for something bigger and with more property to let these energized kids run around a lot more.  And so I can get chickens!  :)  I’m sure I’ll have more to come on that in the next month or two.

What’s new with you lately?  Have you tried a mango fool before?  Are you a mango fan?


naturally sweet chocolate avocado pudding


I love a good sweet treat, but it’s even better when my body is left feeling good after eating it too.  I really dislike the highs and lows sugar does to my body so when I can, I try and limit my consumption.  This chocolate avocado pudding, which is sweetened naturally with ripe bananas, does the trick!  The cocoa powder and banana give it chocolatey goodness, then the avocado makes it silky and creamy.  The hardest part is making sure your banana is really ripe AND your avocado is at that perfect ripeness as well.  Luckily it all worked out in my house for a fun afternoon treat!


The kids were absolute fans of this too.  They both got so messy eating it!  Pretty sure I had to give Zoe a bath after she finished up.

Chocolate war paint.


If you are looking for more kid friendly treats, check out this older post: five healthier, kid friendly cookie recipes.


Naturally Sweet Chocolate Avocado Pudding

adapted from here


  • 2 ripe avocados, flesh of avocado
  • 2 ripe bananas
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup half and half
  • 1/2 tsp pure vanilla extract
  • pinch of cinnamon – optional
  • pinch of sea salt – optional


  1. Add all ingredients into a blender or food processor.  Blend on high until everything is combined and your pudding is super silky and creamy.
  2. Chill or serve immediately.  Extra can be kept in the fridge.

Have you made avocado pudding before?  What are your go to sweet treats?


broccoli and potato gribiche


Do you ever get stuck in a rut on what to make as a side dish?  I know I do.  I have a ton of sides I love and make often (roasted veggies, kale chips, kale or green salad, steamed broccoli with cheese sauce, cucumber salad and sauted brussel sprouts with bacon to name a few), but I definitely go through my same rotation often.  They’re all simple to throw together and don’t take much thought, plus I know they taste good.  If I’m asked to bring a side to a dinner, it’s always tough.  Salad is easy because it can be prepped ahead of time and doesn’t require cooking.  Warm dishes can be tricky since I normally don’t like to go cook and make a mess in someone’s kitchen as a guest.  What to do… what to do?

I’ll tell you.

Make a gribiche salad!


A what?

I was new to gribiche too.  According to Melissa (my secret recipe club pick for the month!) gribiche is “an eggy French vinaigrette, apparently friends with mayonnaise, that is made from hardboiled eggs, oil, vinegar, capers, and fresh herbs. It’s divine!”.  I have to agree, it is amazing!

I found her recipe for broccoli and potato gribiche while browsing Melissa’s blog Smells Like Brownies.  Her pictures are amazing and make me want to make everything on her site.  I’ve bookmarked a few more to try (devil’s food cake, cauliflower-crust pizza and fish tacos with chipotle mayo and coleslaw), but the gribiche was made the day I saw it.  I literally drove to the store to grab potatoes and shallots and made it to go with dinner that night.

IMG_8611The broccoli and potatoes are roasted before being tossed together with the gribiche sauce.  They become tender, tasty and taking the time to roast them totally enhances the flavor of the dish.  We ate it at room temperature and as leftovers cold the next day.  I’d recommend both and know I’ll be making this as a side for the next dinner party we attend.  It was awesome.


Broccoli and Potato Gribiche

recipe from here


  • 1½ lbs small red potatoes, quartered or cut into bite-size chunks (purple or yukon gold potatoes will work as well)
  • ½ cup olive oil, plus 2 tbsp
  • sea salt
  • 4 eggs
  • 12 oz broccoli florets
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1–2 tbsp nonpareil capers, chopped
  • 1 large shallot, minced (about ½ cup)
  • 2–3 tbsp. fresh chopped herbs, such as parsley, chives, tarragon, and/or chervil (optional)


  1. Preheat oven to 400° F.
  2. In a bowl toss the potatoes with 1 tbsp olive oil and sprinke with sea salt.  Line a baking sheet with parchment paper and spread the potatoes evenly on the pan.  Repeat the prep with the broccoli.  Roast both pans in the oven for 30-40 minutes.  The potatoes will begin to crisp but will be soft on the inside and the broccoli be browned at the edges.  Remove when finished.
  3. Hard boil the eggs and peel them.  The yolks should be pale yellow in the centers, not grey on the outside or else the gribiche sauce will not come together.
  4. To make the gribiche sauce, in a medium bowl mash 1 of the hardboailed egg yolks as fine as possible.  While whisking, slowly stream in 1/2 cup olive oil until the liquid is glossy and smooth.  Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and 1/4 tsp sea salt.  If using herbs add as well.
  5. Place finished potatoes and broccoli in a large bowl.  Toss with the gribiche and serve.

Have you had or heard of gribiche before?  Do you think you would be a fan of the flavor combo?


how to feed your toothless baby real food


At 16 months I don’t really think of Zoe as a baby anymore.  She’s walking, talking, independent and already sharing her opinion (loudly) whenever she gets the chance.  She is so full of personality!  The only area that’s still baby-like is her mouth.  The girl only has one tooth!  She had her first tooth (a top one at that) pop through only a few weeks ago.  Having no teeth hasn’t held her back on bit though.  She’s eaten pretty much everything since she took off with baby led weaning around 7/8 months.  Since I get so many comments and interest on how to feed a toothless baby, I wanted to share my tips for how we’ve made it work so well.  She is a great eater and loves food.  Love is almost an understatement.  She’s obsessed.  I hope what we’ve done can help some other parents that are nervous about feeding their gum filled babies real food.


Start with baby led weaning right away

At 6 months with both kids we began baby led weaning.  {read more posts here: baby led weaning with Hunter part 1, baby led weaning with Hunter part 2, baby led weaning – Zoe at 7 months, baby led weaning: toddler versus baby}  That doesn’t mean that our kids took off eating everything that every first day.   The first couple months are totally used to just explore food, figure out how their mouths/tongues/swallowing works and then when they’ve figure it out the act of eating actually begins.


Let the first foods be soft

At this stage at 16 months I have no real worries about foods that Zoe can eat (except for obvious hard foods like almonds and baby carrots), but it didn’t start like that.  I was smart about what I introduced first.  I started mostly with soft fruits cut up or whole (banana, pear, peach, kiwi, berries, avocado, etc), steamed/cooked or soft veggies (sweet potato, carrots, bell pepper, broccoli, etc), ground beef, eggs, cheeses and pasta/tortillas/breads with spreads (avocado, nut butters, etc). I wanted to set her up to be successful as she learned how to eat.  One thing I didn’t do though was steam and make Zoe her own meal.  She got whatever components of the meal I made for everyone and we would eat as a family.


Once eating is established offer even more

I remember the first night Zoe took off eating.  She was around 8 months old. We were at the lake cabin and I’d made burgers for dinner.  Since we didn’t have her chair to sit in I was holding her as I was eating my burger. At one point she just reached over, pulled my burger in to her mouth and began chowing down on it!  It was quite funny and ever since she has taken off with eating.  Maybe it was from that night, but a favorite of hers has always been ground beef.  She just shovels it into her mouth like it’s going out of style. Around that time when she began eating everything, I made sure to offer other meats that were not an soft and gummable, like steak, chicken or pork.  When we’re having a big chunk of meat I just chop it up super tiny to around the size of a pea and she can just eat it that way.

IMG_6631{Hunter’s food in front, Zoe’s food in back}

Continue offering

I know feeding little kids can be discouraging sometimes.  They change their mind on what they do and don’t like all the time. You may feel like your kid will only eat a handful of certain foods and it can feel like a major bymmer.  My advice is to just continue offering foods and being positive about them.  Kids need 7-10 exposures to a food to sometimes learn to like them or even want to try them. That can be a lot of no’s and food being thrown on the ground, but it’s worth the effort.  Try to continue offering the foods you want them to eat instead of settling on the ones you know they will like.


Relax and have fun

I know relaxing might not be the easiest thing to do when you are worried about your wee little one choking on a piece of steak, but if you’ve set the foods up at appropriate sizes, allow your kid to take the reign with eating.  They learn so much just by doing, and it’s the same with food.  It is honestly a ton of fun to watch the kids chow down!

I hope these tips can help at least one person. I hear so much about moms being nervous to feed their toothless kid foods that they are eating and I just want to encourage them to give it a try.  If you have the desire to have your kid eating real foods right along with you, then just start it.  Kids will eventually catch on to what you are doing if it’s the only option they have.  Trust they will learn and have so much fun.  I know we do!


Any question about baby led weaning or feeding your little one?  I’m all ears!


cream cheese chicken taquitos


Some dinners I definitely make because it’s something I really want to eat, then other times I choose something I know my husband will be thrilled about.  I like to wave my nice wifey flag every once in a while. :)  Our tastes are a bit different, but usually there’s a good middle ground I try to find.  Well, these cream cheese chicken taquitos definitely hit that middle ground!  They were a major hit all around the table.


They were seriously the simplest things to make too.  The entire filling is prepped in the standing mixer which makes it come together so quick.  Did you know that you can shred chicken in a standing mixer?  I saw it on some kitchen hack video and had been waiting to try it out.  The video was right, so simple!  You just place the cooked chicken in the mixer bowl (I had just boiled it to cook it up), turn it on and after less than a minute it’s shredded.  Voila!  Then adding the remaining ingredients in with the chicken for a quick mix and the filling is ready.  So very simple!

IMG_7861This is a great recipe to get your kid involved in.  I love having Hunter help whenever he can and since there are no knives involved, just measuring and letting your mixer do the work, it was easy to get him in the kitchen.  We then filled the egg roll wrappers together.  I put the chicken mixture in the center, let him dip his finger in the water to wet the edge, then we rolled it up together.  It was so much fun.

IMG_7866When they’re all ready to go into the oven the egg roll wrappers get a pre-bake butter bath.  Makes them bake up extra crispy!  Jacob and I devoured these warm at dinner and since there were so many left over (they are quite filling) we ate them cold for a couple of lunches/snacks throughout the week too.  They are awesome cold too.  Zoe took the wrapper off and nommed on the filling and Hunter ate most of the wrapper around the filling unless it was extra crispy like how it gets around the edges.  Everyone loved them and I hope they are a hit in your house too!


Cream Cheese Chicken Taquitos


  • 4 cups cooked chicken (I used a mixture of 2 chicken breasts and 3 very small chicken thighs)
  • 3/4 cup salsa verde
  • 4 ounces cream cheese
  • 1 tsp cumin
  • 1 tsp garlic granules
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 package egg roll wrappers


  1. Pre-heat oven to 400 degrees F.  Line a large baking sheet with parchment paper.
  2. In the bowl of a standing mixer, place the cooked chicken.  With the mixing paddle turn to a medium-low speed and run until the chicken is shredded.  Alternatively, you can shred the chicken by hand.
  3. Add the cream cheese, salsa verde, cumin, garlic granules, sea salt and pepper.  Mix until combined, then add the shredded cheese in and mix again to combine.  Chill until needed covered in the fridge or use immediately.
  4. Take an egg roll wrapper and place a 1/3-1/2 cup amount of the filling in the center in a log shape from one edge to the other edge.  Dip your finger in a small bowl of water and wipe along one edge of the wrapper.  Roll the wrapper up sealing it off with the wet edge.  Place edge side down on the prepared sheet.
  5. Brush the prepared taquitos with melted butter and bake for 15 minutes.  Flip the taquitos over, brush any remaining button on top and bake for another 10 minutes, until crispy.
  6. Serve with your favorite quacamole and enjoy!

Are you a taquito fan?  What kind of meals are a hit with everyone in your house? 

Happy day!


garden tour + life lately



I wanted to pop in for a quick minute and share where our garden is at, and also a bit of what we’ve been up to lately.  Life has been full of fun and so much beautiful sun.  I just love every minute we can get outside.  The kids and I have gone strawberry picking a couple times to Philbrook Farms.


They are both always covered in strawberries and always eat their fair share whenever we go.  Thankfully the farm says they don’t mind the little ones munching on as many strawberries as they want. :)  I turned our second strawberry picking trip into some amazing strawberry honey jam.


I am loving this pectin my friend told me about.  Low sugar jams are my thing and the actual recipe on the box calls for 4 cups of crushed berries to just 1/2 a cup of honey.  Perfectly sweet-tart and set just right.  I highly recommend it.


Jacob and I spent a day last weekend tackling our attic mess.  It was an embarrassing disaster up there.  So much of a scary mess we just kept putting it off until we finally could no more.  There was 7 years worth of shoving things up there and it wasn’t pretty.


We took about a 1/3 of it to the dump (all that pictured up there), a 1/3 set aside for a garage sale/donating and the other 1/3 was nicely organized into boxes and stored in the actual storage closets in the attic.  Now it’s all open space up there.

We’ve been tackling so many spots in our house to really de-clutter and organize.  It’s amazing to realize how less really is more.  Our spaces look better and it just feels better to have less around.  So much of it we didn’t really need anyways.  There are so many more spots to tackle but we’re making good progress.  I’ve spent a lot of my free kid nap time working on the de-cluttering the past couple weeks.

Now onto the garden tour!  This is definitely my best garden yet.  Every year keeps getting better.

IMG_8144     IMG_8145

Herbs: rosemary, sage and lavender + a strawberry patch the kids love to search through.

IMG_8146 IMG_8147In the first garden bed I have leeks and onions, spinach that has bolted (I’ll rip out in a few days after I harvest then plant zucchini seeds), tomatillos and carrot seeds planted in that empty spot.

IMG_8153This was my first time trying tomatillos and I’m so happy to see some growing!

IMG_8154Second garden bed: kale (something I grow well!), broccoli, a cucumber plant and 2 tomato plants.  Over planted to the max!

IMG_8149Another first is success with broccoli!  I have one little broccoli crown I’m so very proud of.

IMG_8150My third box includes 2 tomato plants, a cucumber plant, beans and carrot seeds planted in the empty space (recently I had sugar snap peas there).  Again, it’s going to be very full in this one.  With only 3 boxes I like to pack them very full.

IMG_8148I also decided to try growing cantaloupe this year.  To not take up garden bed space he’s in his own little pot near the garden.  Fingers crossed.

IMG_8151Pretty much every evening after dinner the kids and I head outside to water the garden.  Hunter loves helping.  Zoe and I stay clear of his spray the best we can. :)

IMG_8033These warm summer like days have been amazing.

What have you planted in your garden?  What have been your favorite fruits and veggies as we go into summer?

I cannot wait to have fresh cucumbers and tomatoes, and of course, all the kale I can eat!


fatoosh salad



This weekend was HOT.  Which made adorable rompers a must (see above cuteness).  We brought our A/C window unit into the house and have had the fans going non stop to keep the house a bit cooler.  When it’s super warm like this (mid 80s-90 is hot here in Washington), I really dislike cooking.  The oven and stove act as heater for the house and that the last thing I wanted to do.  Last night I was craving a cool refreshing salad and this fatoosh salad hit the spot.  It was filled with crisp veggies, pita bread (I skipped toasting it to avoid turning the oven on) and feta, but my favorite flavor in it was the chopped parsley and mint.  I need to do that regularly in salads!  The kids were both big fans of the pita and ate that first, of course.


The recipe comes from my secret recipe club pick of the month Sarah’s Kitchen!  Sarah loves to cook and bake, shop, coupon and craft.  Sounds like many things I love as well!  Her recipe list is massive, so I zoned in on the category with salads.  I knew I wanted to make some sort of salad and loved this pick, as did her husband she says.  It’s always a win when the husband is happy with the meal.  Mine at all of his salad, plus we served it with some delicious salmon.  The perfect summertime meal!


Fatoosh Salad

recipe from here


  • 2 pita breads
  • 8 leaves romaine lettuce, torn into bite-size pieces
  • 2 green onions, chopped
  • 1 cucumber, chopped
  • 3 tomatoes, chopped
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 tablespoons sumac (I omitted, could not find it at my regular grocery store)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • feta cheese


  1. Preheat oven to 350 degrees.
  2. Toast pitas 5 to 10 minutes in the preheated oven until crisp and break into bite size pieces (or omit the toasting like I did).
  3. Place the pita, lettuce, green onion, cucumbers, tomatoes, mint and parsley in a bowl together and toss.
  4. In a blender (I used my magic bullet), combine the garlic, sumac, lemon juice, olive oil, salt and pepper and blend until smooth and creamy.
  5. Pour the dressing over the salad (I always like to start with a small amount then add more), add the feta and toss to combine.

Have you ever had a fatoosh salad?  What is your go-to salad for hot days?  Hope your week starts out wonderfully!