Veggies & Dip

If your momma was anything like my momma, she told you more than once to eat your veggies. The thing with my ma' is that she would cook the living lights out of our veggies, which left them in a pile of mush on our plates. Not super inspiring. 

That being said, as an adult I make a point to eat my veggies as close to raw as possible. Not only do they pack a considerably more nutrients this way, they also have a much more pleasant texture!! No one likes eating goop.


Makes 4 Servings

4 large carrots
8 celery stalks
1/2 L french beans
1 quart cherry tomato


1 C Greek yogurt
2 cloves garlic, minced
1 Lebanese cucumber
1 pinch of salt

Note: You can double the tzatziki and keep some for the tzatziki bowls!


10 Mins Prep

First, make your tzatziki by grating your cucumber & gently pressing out the water with a clean kitchen towel
Add the cucumber to a bowl, along with the yoghurt, garlic & salt. 
Then chop up your veggies into sticks & separate them into four servings.
An easy way to pack these ahead of time is to put 1/4 of the tzatziki at the bottom of a 1 C mason jar and then "stand up" your veggie sticks in them, seal them and you're good to go!