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It’s Sunday, June 10th!  Finally!!! A beautiful summer day! The pool is open, the water crystal clear and 90 degrees and the kids are splish splashing away!  

What a day!

Today, I thought I would grill up some Lamb chops and have a Greek salad for a change, (rather than the Romaine one I usually make). Now,  not everyone eats gluten-free, so I made some Tortellini in a Basil, Garlic Tomato Sauce as well.  Personally, sticking to protein and veggies and not mixing in a starch,  is easier to digest, so it’s lamb and Greek salad for me!


Lamb Chops

Garlic Powder

Sea Salt

Olive Oil

Lightly Salt on both sides, then coat chops with Garlic Powder on both sides

Drizzle with Olive oil  and let sit until you’ve made your salad

Grill and enjoy!



Calamata Olives


Greek Feta


Olive Oil

Balsamic Vinegar,  Sea Salt,  Parsley

In a serving dish, add…. cut up Cucumbers, Calamata Olives, chopped Parsley and drizzle a small amount of Balsamic Vinegar on top

In another bowl or (I use a large measuring cup) add…. cut up Feta, quartered Tomatoes and lots of chopped Garlic and salt to taste,  pour enough Olive Oil to coat everything nicely and maybe a little more.

I like to do it this way because I believe you should never pour vinegar over tomatoes.  If you let your tomatoes sit in with the garlic and olive oil and salt,  all the juices come together and it really brings out an amazing  flavour!  I will let this sit until dinner is ready to serve and then add the mixture to the greens.

A side of Rapini Quinoa Aglio Olio would go great with this also!


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