My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Preheat the oven to 400 F. Cut the pita bread into 8 triangles. Rub with a little olive oil, salt and pepper. Bake for 5-7 minutes or until crunchy.
In a large saute pan, over medium-high heat, heat 2 tsp of olive oil. Add in shrimp, season with salt and pepper. Saute until opaque and cooked through. Set aside.
In a small bowl whisk together lemon juice with twice as much extra virgin olive oil. Add in minced shallot, salt and pepper. Stir until well combined.
In a large bowl, toss together salad greens, roma tomatoes, cucumber and chickpeas with lemon dressing. Pour salad onto a serving platter. Top with pita chips, shrimp and feta.
Plant-based: Use pressed, firm tofu, cubed instead of shrimp.
Gluten-free: Use gluten-free tortillas instead of whole wheat pita.
Kid-friendly: Use chicken instead of shrimp.
Quick prep: Use a Mediterranean-inspired bagged salad or a pre-made salad dressing.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.