I’m turning 40 this year. I’m in the worst shape of my life, yet at the same time healthier than I’ve ever been. Having a child at 35 will do that to you. Your skin isn’t as elastic as it once was, you need to watch what you eat, you are being pulled in all directions and time has turned into your nemesis. Yet having a child all of a sudden makes you more aware of your health and lifestyle choices and makes you want to do better and be better.
In my recent undertaking to hit the gym and make better food choices, I’ve started experimenting with trying new ingredients that I’ve never used before. One of my recent trials have been to switch out my beloved steak burgers for Boca Veggie Burgers instead, which I really enjoy.
While I have a much broader range of flavor likes and dislikes, my husband tends to be a bit pickier. There are certain words that are never to be used when answering the question, “What’s for dinner?”, and thats curry, lasagna, cottage cheese and veggie burgers. These trigger words cause his handsome 38 year old George Clooney-esque salt and pepper scruffed face to contort into the classic 4 year old yuck face.
This makes it difficult to try and get him on board with healthier eating, and to be perfectly honest, I’m so over making two dinners every night to avoid that yuck face. When I saw the new Boca Essentials varieties, the Roasted Vegetables and Red Quinoa with brown rice patty reminded me of the mediterranean and I knew I wanted to try making Gyros for dinner.
While I usually try to make ethnic meals completely from scratch, I really loved that this Meatless Gyro recipe can be make quickly and easily, especially nice for those busy weeknights. I made myself one for lunch and loved it so much that I also made them for dinner. I knew it was a screaming success the instant my husband looked at me, after eagerly devouring a few bites, and asked, “Where did you get the Gyro meat from? Was it hard to find?”. I laughed and said, “Nope, it’s Boca veggie patty!” He stopped chewing, stared at the half left in his hands and said, “What?!” and continued eating. No 4 year old yuck face screams success!
1/3 cup cucumber, peeled, diced and water removed using a towel
1 tbsp fresh mint or dill, minced
1 clove garlic, minced
1 tsp lemon juice
1 tsp Sriracha
1 cup plain greek yogurt
salt and pepper, to taste
2 Boca Essentials Roasted Vegetables and Red Quinoa with brown rice patties
2 pita bread pockets
1/4 cup sweet onion, thinly sliced
1/4 cup grape tomatoes, quartered
1/4 cup greens, spring mix
1/4 cup feta cheese, crumbled
- To make Sriracha Tzatziki sauce, mix together first set of ingredients in a bowl. I like my sauce chunky and this is also the most time effective way. If you like a creamier sauce, you can blend everything in a food processor. If you have purchased greek yogurt that is on the runnier side, you can strain it through some cheese cloth to obtain thickness. Also blotting out as much water from the cucumbers is key to non-runny sauce. Place in refrigerator until ready to use.
- Spray both sides of the Boca patties with cooking spray and fry on medium heat, 5 minutes each side. Slice into 4-5 pieces.
- Prepare pita bread by spreading 2-3 tablespoons of sauce on one side and topping with greens.
- Add Boca slices and top with onions, tomatoes and feta.
- Wrap half in aluminum foil for a food truck feel and serve warm!