Simple Smoked Salmon Flatbread

I love smoked salmon on anything, especially bagels and cream cheese for breakfast or lunch! I had a ton of pita bread left over from the Toufayan Bakeries recipe contest (see my recipe here)! I hosted a brunch a few weeks ago and made these quick and delicious flatbreads! The best part about this is the simplicity of this beautiful brunch item.  It takes less than 10 minutes to put together and everyone will love them–you can also make these on plain cooked pizza dough or even sliced bagels or mini bagels. Smoked salmon and cream cheese really goes great with everything and anything. A sprinkle of fresh dill makes this extra delicious!

Simple Smoked Salmon Flatbread

Simple Smoked Salmon Flatbread


3 Pita Bread rounds (I used Toufayan’s Pita Bread)

3 Tbsp. cream cheese with chives (you can also use plain)

4-6 ounces of sliced Smoked Salmon

Fresh dill for garnish


  1. Preheat oven to 350 degrees F. Place pita bread rounds on a baking sheet and bake for 10 minutes until toasted.
  2. Spread about 1 tablespoon of cream cheese onto each pita round. Place sliced smoked salmon on top and garnish with fresh dill.
  3. Cut each round in half and enjoy!


Wilted Spinach and Garlic Quinoa Salad

I am always looking for easy salads like this to make for lunches. I love love looovee spinach and I’ve recently been cooking with quinoa because its perfectly satisfying when you want something hearty and filling.

Yield: 4-6 servings

1 tablespoon olive oil
1 small onion; chopped
2 garlic cloves; chopped
1 bunch spinach (about 3 cups); chopped
1 cup quinoa
2 cups vegetable broth (or chicken broth or water)
1/4 cup parsley; chopped
1/4 cup dill; chopped
salt and pepper
1 lemon or lime (juiced and zest)
1 cucumber; seeded, cut in half, and cubed or sliced
2 roma tomatoes; chopped
1/4 cup feta cheese (crumbled)

1. In a medium saucepan, heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

2. Add the spinach and cook until it becomes wilted.

3. Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is cooked, about 20 minutes. Remove from heat and squeeze with a splash lemon/lime juice and mix in cucumbers, tomatoes, and feta cheese(optional).


Fluffy Dill Deviled Eggs

Do you have leftover eggs from Easter? Try this easy recipe to make a quick and easy fulfilling light snack…this also has a healthy twist to it so you don’t have to feel guilty!

Yield: 12

6 hard boiled eggs
1 Tbsp mayonnaise
2 Tbsp non-fat plain greek yogurt
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp fresh dill; chopped
1 tsp paprika plus a little more to sprinkle on top

1. Bring a medium saucepan filled half way with water to a boil. Place eggs and let sit in boiling water for 11 minutes. Let eggs cool but placing them under cold running water for a few minutes.
**Do this the night before to save time.

2. Take shells off eggs, rinse with water, pat dry with a towel and cut in half. Do this with all 6 eggs. Spoon out the egg yolk into a medium bowl and add remaining ingredients; mayonnaise, salt, pepper, dill, and paprika.

3. With a fork, mash together yolk mixture until fluffy and creamy. Place egg white halves onto dish and with spoon, fill eggs with yolk mixture. Sprinkle with more paprika and fresh dill (optional). Enjoy!