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Tzatkiki Sauce

I made up a batch of this Tzatkiki sauce. I’ve gotten Jason to switch over to eating Pita Chips and Tzatkiki as a snack instead of Doritos Chips when he gets home from work. I love it as a substitute for mayonnaise on a half a turkey sandwich as a dip for some Nut Thin crackers ( by Blue Diamond ) or as an alternative dip for artichokes. Way less calories than mayonnaise or butter, plus much healthier!

Calorie Count: 1 TBSP = 17 Calories /  1/4 Cup = 68 Calories


  • 4 Cups plain nonfat yogurt
  • 1 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
  • 3 teaspoons salt
  • 4 garlic cloves, chopped
  • 2 Tablespoon chopped fresh mint or dill plus additional sprigs
  • 2 Tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground black pepper

Preparation: Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 2 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef’s knife, mash garlic to a paste with remaining 1 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.

Notes: I used mint, not dill as neither Jason or I are a fan of dill and I probably got a little too much red wine vingar in it the first time around. Might cut that in half on the next batch.

The Waiting Game

This is my first post on this blog and I’ve pretty much spent the entire day getting this site up, getting the design done, playing with the little fatty graphic you keep seeing all over the place. What do you guys think of it? I’m debating whether or not I am going to put up pictures of myself right now. I haven’t decided yet. I’ll talk to my “Support System” and see what they all have to say about it.

Today I’m waiting; I do so much of that. But I’m waiting on a few things right now and I will update as things progress.  First I’m waiting to hear back from the weight loss surgery coordinator at SWMC because she was going to be double checking with the insurance company on whether they pay 85% or 100% of the contracted rate on the gastric bypass surgery because we both got told something different when we spoke to them. Next I’m waiting for July 12th to come, at which point I will be attending another WSL surgery orientation seminar over at OHSU. I haven’t really decided for sure who I want to go with yet, since it looks as though SWMC and OHSU both meet my insurance’s criteria where the Surgeon, Anesthesiologist and the Hospital must *all* be in network for them to pay out at all on the procedure.  OHSU is closer, I’m a lot more comfortable driving there, and if I went there Jason would be able to go to more of my appointments with me. SWMC on the other hand, I’ve already started with, I already have a relationship with some of the staff and overall if I went with SWMC I could probably get through the process a bit faster than at OHSU and get my surgery sooner. I’m trying to weigh out the pros and cons of each place, but I want to go to the OHSU seminar and meet the surgeon, that might help me make up my mind a bit more. I have a few things I want to share with you about the last week of my journey but I want to hit them one at a time because some of them seem very significant to me and I feel like it’s important to spend a bit of time on them.  I can’t do it all in one day though, or I will get burned out and won’t want to keep updating this page!

Today I am cooking Low Calorie Black Bean Soup for the first time – if it comes out good I will share the recipe, if it sucks, you can all laugh at me! This is the first time I’ve cooked beans in my entire life. I always hated beans growing up. I’m also making some homemade Tahziki Sauce today, so if that comes out good I will share it as well, it is yummy for dipping veggies in and for using instead of mayonnaise on sandwiches and stuff.

I’m waiting for my knee to stop hurting so I can get back to exercising again. It was feeling a lot better yesterday but Heather and Jason both really stressed that I should let it heal a bit more before starting up again and Jason says we pretty much need to adjust my work out a bit so that I’m not doing the exercises that are putting stress on my knees. I’ll talk more about the exercise program I’m following later this week as well.

Off to the kitchen to check on my dishes and get out some chicken for dinner tonight.

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Author: Pandora Williams

Author of Desperately Seeking Slender

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