I love the pool! I love Monday’s! I love feta cheese!
(Only one of those applies to this Bite-Size Greek Salad recipe.)
In preparation for Super Bowl XLVII, I’ll be posting a new game-day recipe each day leading up to the game, to give you some Paleo options for your Super Bowl menu. Pick up my book, Pigskin Paleo, for an even larger selection.
I love the pool!
The cold has blown in to Chicago so I’m trying to think happy thoughts and mentally beat the loss of Vitamin D from our lack of sun exposure.
Warm weather, pool, beach…OK you get the idea.
I love Monday’s!
Yesterday I got SO. MUCH. DONE.
There’s so much potential at the start of the week. I have so much drive to get everything done in one day.
This weekend I planned the menu for this entire week. Breakfast, Lunch, Dinner and Snacks. When we first went Primal I used to do this every week. I’d sit down and plan everything out. Make a grocery list, shop, prep, chop and prepare the food for the week. Eventually it was easier to go to the store, grab a bunch of veggies, fruit, organic eggs, have our grass-fed meat and other protein delivered to our door and when we were hungry just go to the kitchen and make a meal with what we had.
Lately though, we’ve gotten off track. We haven’t been following any particular schedule and I wanted to change that so I planned out all our food this week. Sunday I prepared some protein balls and beef jerky as snacks and went to the store to pick up all the fresh ingredients.
Yesterday we woke up at 2pm (I know, I know, we live on vampire hours, hence the lack of sunlight) and I started Zuzka’s 90 day ZCUT program. I beat her score by 23 seconds and was ready to start my day. I made the most delicious breakfast sausages with scrambled eggs. It’s no secret we usually prefer bacon but I decided to try something new and I can’t wait to share the breakfast sausage recipe.
After breakfast I threw some ingredients into the crock pot to prep a soup for lunch. By the end of the day I had finished all the laundry, cleaned every dish (by the way, this never happens!), completed quite a large Spyr project and even painted my nails (another little something I never do).
I love feta cheese!
We finally got through all the cheese in the fridge from my Christmas cook-up and of course the feta was the first to go. I served these mini salad skewers as part of my Christmas day tapas dinner.
These could possibly be the easiest appetizer I’ve ever made. Seriously. I refer to this one as a Rachel Ray recipe. Just buy all the ingredients and basically you’re done. (For those who’ve ever cooked out of one of her cookbooks, you MUST know what I mean.)
These bite-size skewers will make a big impression and are a perfect addition to your Super Bowl menu.
10 points to the person who recognizes the shirt I’m wearing in the photo, under my Bacon Takedown apron.
Bite-Size Greek Salad Skewers
- 2 persian cucumbers
- 1 chunk feta cheese
- 1 bunch fresh mint leaves, torn
- 36-40 pitted kalamata olives
- 1 container grape tomatoes
- Slice the cucumbers and lay each slice out on a serving platter. These will be the base for each of the bite-sized salads.
- Cut the feta cheese into squares and place one piece on top of each cucumber slice.
- Tear a piece of mint leaf, fold it over and poke it with a toothpick. The toothpick should be piercing through the mint leaf twice.
- Using the same toothpick, poke through a single kalamata olive. Follow that up by stabbing through one of the prearranged cheese and cucumber bases.
- Repeat steps 3 & 4 until you’ve either run out of olives and mint leaves or there are no more cucumber bases.
- Finish each salad skewer off by piercing a grape tomato through each toothpick.
- You’re ready to serve. (Leftovers can be stored in a sealed container in the refrigerator for 3-5 days.)
- Enjoy! :)