Sip, Scroll, and Learn (Midlife Edition)

Prep time: 5 minutes
Cook time: 5 minutes 
Servings: 4

Ingredients

• 1/2 Cucumber (Finely diced)
• 1 cup Plain Greek Yogurt
• 1 tbsp Lemon Juice
• 1 Garlic (Clove, minced)
• 1 tsp Dried Dill
• 1 tbsp Dried Mint
• Sea Salt & Black Pepper (To taste)

Directions

1. Combine all of the ingredients together in a medium-sized bowl. Cover and store in the fridge for up to 4 days until ready to use.

Pro Tips & Swaps

• Vegan Option: Replace the Greek yoghurt with unsweetened coconut yoghurt. This will alter the protein content and reduce it to 2g.
• Greek Yoghurt: A type of yoghurt that’s strained to remove most of the whey, resulting in a thicker, creamier texture than regular yoghurt. It is also a good source of protein and probiotics, which are friendly bacteria that live in the gut microbiome.
• Lactose-Free: Choose Lactose-Free Greek Yoghurt.
• Serving Size: use 1/4 cup per serving.

Nutrition 

• Calories: 497
• Fat: 29g
• Protein: 34g
• Total Carbs: 26g
• Net Carbs: 22g
• Sugar: 9g
• Fiber: 4g