Happy Tuesday, folks!
Can you believe that we are already a week into November? AND that the world has seemed to forget about Thanksgiving? US cities have already gone full Christmas-holiday decor. Come on guys, I need you to save some space for Turkey (hehe). Growing up, Thanksgiving had aways been my favorite holiday (hello- family & food!). Although now I like to participate in making more healthful foods to bring to the table and in drinking red wine more than just having several plates of mashed potatoes, gravy and pie 😉 (seriously, you should have seen how much food I could put back in the day!). I digress.
NOVEMEBER! Crazy. I hope you all had wonderful halloweens (another top-of the-list holiday- who doesn’t like costumes?!). I posted my Halloween blog prior to Halloween, so I guess I’ll catch you up. I was in San Fran, and then spent the actual holiday watching a scary movie with some friends. In San Fran I made sure to go to Souvla and get their lamb salad (bf got the lamb gyro and the ‘juicy potatoes’ which were damn good). Then we finished off the feast with their greek yogurt- mine topped with honey & olive oil! For halloween I was blondish Wednesday Adams.
This week I also FINALLY got a toaster oven- $15 at Target- hollaaaa. But then again one of my two pans broke. So, you win some, you loose some.
I also HAVE to recommend this chocolate! Its by Coconut Secret, and is sweetened with coconut sugar. The texture is AMAZING, as they figured out a way to make a clean product taste like a rice crisped chocolate bar. HOLY MOLEY, guys. I know you can get it at Whole Foods & Natural Grocers.
This weekend I also had a girls night: Organic red wine (plus other bottles hehe), honey mints from Trader Joes (refined sugar free), rice crackers (gf), organic olive oil popcorn (gf), a version of my Nhummus, organic carrots, organic green apples, goat cheese brie, & organic monterey jack made up the spread! YUM YUM YUM.
Back to the recipe.
If you haven’t noticed, I’m supppeeerrr into dips and sauces. Can’t tell ya why, but heck, I am. So I thought I would share this easy, 6 ingredient, 3 minute (MAX) greek yogurt dip that really compliments roasted veggies!
THREE MINUTE GREEK YOGURT SAUCE
1/2 cup Greek yogurt (I used Maple Hill – it is grassfed, organic & oh so clean)
3 tsp olive oil
1 tsp rosemary
1 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
pinch sea salt
Add all ingredients together, stir until well combined (may take a minute to get the oil & yogurt to emulsify). Add it as a side to roasted veggies- or heck as a spread on a sandwich or in a veggie wrap!
Quick & easy… hope you guys enjoy 🙂
-Alexis
Ps. My Mom told me I should start ending my blogs with random anthropological facts. SO! FUN FACT: Humans are the only apes with chins, thanks to tools & cooking (who have been taking the pressure, quite literally, off of our teeth & jaws to completely process all of our raw foods for over a million years)- the decreased stress on our lower jaw has caused it to decrease in size, creating a bony protrusion- the CHIN! WOOP.
Sorry for my terrible grammar. Have a good day!
Hunting Hanger 
Like the recipe. I enjoy foods with a little zip to them.
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