One of the best things about being pregnant is that you’re encouraged to eat. One of the challenges of being pregnant is that you have to watch what you are eating. At 34 weeks, I get hungry every two hours and admittedly, during and after the holidays, the fridge mostly composes of sweets (leche flan, ube halaya, cakes), chocolates given as gifts, sweet fruits (grapes), and more sweets. Who has the same problem? Raise your hand if you do!
Well, sweets are not the best snack option for a pregnant mom, nor does starving myself until mealtime. So I had to whip up a quick, easy, and healthy snack to get me through the next meal.
I have always loved Mediterranean food. The last time hubby and I went to eat at a Mediterranean restaurant, I realized that the food served were all healthy. It’s low-sugar, low carb, high protein dishes. That inspired me to make tzatziki. Tzatziki is a Greek sauce that is commonly used to compliment grilled meat like beef, lamb or even chicken. However, it is also a great dipping sauce for grilled pita bread or fresh vegetables like carrots, cucumbers, broccoli, or whichever you prefer. It’s so easy to make and so darn delicious. Here’s how to make it:
1 medium size cucumber
1/4 cup Greek or Greek style yogurt
2 cloves garlic
1/4 teaspoon salt (and a little bit more to taste)
1 teaspoon lemon juice
1 tbsp olive oil
1. Finely chop the garlic. Add salt and with the back of your knife, mash the garlic well. Put in a medium bowl.
2. Peel and grate the cucumber. Squeeze out as much liquid as you can from the grated cucumber. This is important so your tzatziki will not be watery. Add to the mashed garlic.
3. Add the yogurt, lemon juice and olive oil. Mix well and taste if it needs seasoning.
4. Chill in the fridge for at least 2 hours before serving with toasted or grilled pita bread (this is what I did), veggie sticks or even corn tortillas.
Some recipes would include putting dill on the tzatziki. Since I am not a fan, I didn’t add it anymore. What I love about this dip is the longer it stays in the fridge and “marinades” in all the flavors, the better it tastes. 🙂
I’ll try to make hummus this week too and let you know how it turns out.