Greek Tacos

Serves 4

Ingredients

4 Flour Tortillas (taco size)
1 cucumber, diced
1 cup grape tomatoes, halved
1/2 cup kalamata olives, pitted
1 (15 oz) can chickpeas, drained and rinsed
1/2 red onion, sliced
1/2 cup crumbled feta cheese
Fresh mint, for garnish, if desired
Lemon wedges, for garnish, if desired

Directions

1. Top each tortilla with cucumber, tomatoes, olives, chickpeas, red onion, feta, and tzatziki sauce. Garnish with fresh mint and lemon, if desired. Serve immediately.

Tzatziki Sauce

Yield: 3 cups
Ingredients
2 cups plain Greek yogurt
1 cup diced seedless cucumber
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped fresh dill
Salt and pepper, to taste

Directions
1. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.
*Note-Serve with vegetables, pita bread, crackers, falafel, meat/fish, souvlaki, or gyros. Will keep in the refrigerator 2-3 days. Stir before serving

Fresh Strawberry K-Bobs + Honey +Yogurt

Makes about 2 cups

Ingredients

2 cups Greek yogurt

1/2 cup honey

1 teaspoon cinnamon and 1 teaspoon vanilla.

Assorted fresh fruit (such as apples, bananas, pineapple and/or strawberries), cut into wedges or bite-size pieces.

Instructions

Combine yogurt, honey, cinnamon and vanilla in small bowl; stir to blend. Serve with fresh fruits of choice.

** For added fun stir in rainbow sprinkles!

STRAWBERRY CAPRESE PASTA SALAD

INGREDIENTS
• 1 pound dry pasta, cooked and drained
• 1 pint fresh strawberries, hulled and halved
• 1 ball fresh mozzarella, diced
• 1/2 cup loosely packed torn fresh basil
• 3 tablespoons balsamic glaze

DIRECTIONS
1. Toss the pasta with the strawberries, mozzarella and basil. Pour half of the pasta into a serving bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta on top, and drizzle with the balsamic glaze. Sprinkle with additional basil and olive oil if desired.
*To make balsamic glaze homemade, whisk together 1/2 cup balsamic vinegar and 1 tablespoon of granulated sugar together in a small saucepan. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Give it a taste. If you think it needs sweetening, stir in a few teaspoons of sugar or honey.

Sweet Avocado Dip

Makes 1 cup / Vegetarian / Naturally Gluten Free

Ingredients
1 avocado, peeled and pitted
1/4 cup whipped cream cheese
1 tablespoon lemon juice
1 tablespoon honey

Instructions
1. Place all of the ingredients in a bowl or zip close plastic bag and mash together.
2. Serve with cut up veggies, fruits, crackers or pretzels.

Seed Bombs

1. Divide your materials so you have:

• 5 parts clay
• 1 part compost/potting soil
• 1 part seeds

2. Combine the clay and compost. Add a little water if your mixture is dry. The mixture should be moist but not dripping wet.

3. Add the seeds to the clay and compost. Thoroughly work the materials together with your hands.

4. Shape the mixture into a ball the size of a golf ball. You can either plant your seed bomb while it is still moist or allow it to dry. As long as it is watered (either manually or by rain) once it’s planted, the clay will break down and the seeds will grow

Earth Day Veggie Sandwich on a Stick

Ingredients

Whole wheat pita bread triangles
Cucumber slices
Grape tomatoes
Sweet bell peppers
Lettuce
Cubed cheese, your choice

Instructions
1. Thread all ingredients on a wooden skewer and serve with hummus for dipping

Foodie Kids Cupcakes + fresh fruits and toppings for cupcakes

Coconut Whipped Cream Frosting

Ingredients
• 1 (13-ounce) can coconut milk
• 2-3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

Instructions
1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
2. Chill a metal bowl in the freezer for 15 minutes
3. Take the coconut milk out of the refrigerator and remove the lid
4. Gently scoop out the coconut fat, placing it in the chilled bowl
5. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
6. Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
7. Whip in sweetener of choice, vanilla extract and salt
8. Use right away or store in a glass jar in the refrigerator for up to 24 hours

Celebration Trail Mix

Ingredients (Combine them and enjoy!)
2 cups pretzel sticks
3 cups popped corn
1/2 cup sweetened dried cranberries
½ cup M+Ms