Guest Blogger: Catherine McCord’s Greek Nachos
I first discovered Catherine McCord and Weelicious.com when I was looking for healthy recipes for my young son. I love how Catherine includes recipes for different styles of eating, just like I do, so I invited her to be part of the DYNS Master Class, as a partner to my book launch. I adore her as a person, too, not just a talented chef.
Here’s a kids recipe from Weelicious that works for all of us. Perfect for Flexible Vegetarians, Healthy Omnivores and Modern Vegans, too.
Ingredients
(all organic please!)
3 handfuls baked pita chips (Holli’s note: try Michelle Robson’s recipe for a fabulous gluten free version!)
1 small red bell pepper, diced
1/2 cup halved cherry tomatoes
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese (Holli’s note: Modern Vegan’s try Treeline’s vegan nut cheese)
1/2 cup plain greek yogurt (Holli’s note: we love Stonyfield brand)
2 small persian cucumbers, seeded and diced
1 tablespoon lemon juice
1/4 teaspoon Celtic or Pink Himalayan sea salt
Preparation
1. Place the pita chips on a serving platter.
2. Top with the red bell pepper, tomatoes, olives, and cheese.
3. In a small bowl, stir together the yogurt, cucumbers, lemon juice, and salt. Drizzle all over the nachos.
Catherine McCord is the founder of the popular website weelicious.com, a 2013 Babble Top 100 Mom Food Blog, one of People magazine’s most influential mommy bloggers, and author of the Weelicious cookbook. She attended the Institute of Culinary Education in New York City, has worked in several high-end restaurants, is a contributor to Parade, and has appeared on Today, Good Morning America, The Chew, and The Doctors, and in magazines such as Parents, Parenting, Lucky, Working Mother, and Every Day with Rachael Ray. A former television host, she lives in Los Angeles with her husband and two children.
Thanks Catherine!
