Veggies and Tzatziki
- Time: 10 minutes
- Servings: 5
- Serving Size: 3.0 ounces
- Stage: Snack Post-Recovery
INGREDIENTS:
- Cucumber - 1/2 medium (150 grams)
- Greek yogurt, non-fat, plain - 4 oz (113 grams)
- Garlic clove, minced - 1 medium (4 grams or 1 tsp minced)
- Olive oil - 2 tsp (9 grams)
- Sea salt - 1/4 tsp
- Black pepper, freshly ground - 1/8 tsp (pinch)
- Hemp seeds - 1 tbsp (10 grams)
VEGGIES:
- Cucumber - 4 oz (113 grams)
- Carrot - 4 oz (113 grams)
- Celery - 2 oz (57 grams)
INSTRUCTIONS:
- Grate the cucumber (no need to peel). Place over a paper towel and squeeze out all the moisture/water that you can. Transfer the cucumber to a bowl and mix in all the remaining ingredients.
- Serve 1 ounce of tzatziki with 2 ounces of your raw veggies of choice. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days. Other veggie options you may use include sugar snap peas, bell pepper, and parsnips.
NUTRITION FACTS per serving:
- Calories 60
- Protein 4 grams
- Carbs 6 grams
- Fat 3 grams
- Fiber 1 grams
- Sugar 3 grams
- Iron 3% DV
- Calcium 5% DV
- Sodium 6% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Make sure the Greek yogurt is non-fat and plain.
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.