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Greek Nachos


Mix up your lunch routine with a non-traditional take on nachos that’s rich in iron and protein, two big must-haves during your third trimester.


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Finally noticing that pregnancy glow? That’s partially because, by 32 weeks, you have 50% more blood circulating in your body, with some of it diverting to your skin. Half of this extra blood goes to your baby and placenta and the other half is stored until birth to help make up for the blood loss you experience during labor. You need lots of iron to keep up with this increase in blood volume, about twice the amount you needed pre-pregnancy.


I found out I had low iron levels during my second trimester, when I mentioned to my OB/GYN that I was experiencing a lot of fatigue. Low iron can lead to anemia, which if left untreated, can cause complications like preterm labor and low birth weight, so it’s not something you want to ignore.


I had iron on the brain while I was creating this recipe for Greek nachos. The recommended dietary allowance (RDA) of iron for pregnant women is 30 mg per day, and a 3oz serving of ground lamb contains 21% of this daily requirement. Vitamin C increases the body’s ability to absorb iron, so be generous with the tomatoes! Between the lamb, feta cheese, and yogurt-based tzatziki sauce you get a hefty punch of much-needed protein as well.


But enough about the nutrition… these also taste delicious! Crunchy pita chips and creamy tzatziki sauce provide a great combination of textures, and fresh lemon and dill pair deliciously with the salty feta and briny olives.







What ingredients do I need to make this recipe?


  • Ground lamb- you can also use ground beef or turkey

  • Fresh garlic

  • Red onion

  • Cucumber

  • Tomato

  • Olives- I prefer black or Kalamata

  • Fresh oregano

  • Feta cheese- make sure it’s pasteurized

  • Cumin

  • Salt

  • Black pepper

  • Pita chips- store bought or homemade (the chips in my recipe are thick so if you like a crispier chip, I suggest store-bought)

  • Tzatziki sauce- store bought or homemade


Helpful products for making this recipe:




Can I prep Greek nachos ahead of time?


You can make the tzatziki sauce the day before and store it in the fridge. You can also dice up all of your toppings so they are ready to go.



What are some ways I can adapt this recipe?


There are a lot of ways to customize this dish! You can replace the lamb with ground beef or turkey, or make it vegetarian and use chickpeas instead. As far as toppings go, you can omit whatever you don’t like and use different vegetables like bell peppers, pepperoncinis, or green onions.




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Ingredients:

  • 1lb ground lamb

  • 1 Tbsp extra virgin olive oil

  • 2 cloves garlic

  • 1 tsp cumin

  • 1 Tbsp fresh oregano (or 1 tsp dried)

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ cup tomatoes, diced

  • ½ cup red onion, diced

  • 1 cup cucumber, diced

  • 6 oz pasteurized feta cheese

  • 4-6 oz pita chips

  • tzatziki sauce



Directions:

  1. Heat the olive oil in a medium-sized skillet over medium heat

  2. Add the garlic and sauté for about 30 seconds

  3. Add the lamb, salt, pepper, and cumin and cook, breaking it up into pieces, until cooked through (about 8-10 minutes). If you are using dried oregano, add it as well.

  4. Drain the meat or place on a paper towel-lined plate to soak up the excess moisture, and return it to the skillet

  5. Stir in the fresh oregano

  6. Use a large baking sheet or dish to spread out the pita chips and cover them with the lamb mixture and toppings

  7. Drizzle with tzatziki sauce and serve








Sources:

  1. Howland, G. (2017). Mama natural week-by-week guide to pregnancy and childbirth. Gallery Books.

  2. UCSF Health. (2022, June 24). Anemia and pregnancy. ucsfhealth.org. https://www.ucsfhealth.org/education/anemia-and-pregnancy#:~:text=The%20recommended%20dietary%20allowance%20(RDA,Chicken%2C%203%20ounces

  3. University Hospitals. (n.d.). Nutrition facts. www.uhhospitals.org. https://www.uhhospitals.org/health-information/health-and-wellness-library/article/nutritionfacts-v1/lamb-ground-cooked-broiled-1-unit-cooked-yield-from-1-lb-raw-meat



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