top of page
  • Writer's pictureALEXANDRA


Since there's not much going on during the week while we are home I decided to add a new section to the blog - EAT & DRINK! This will not only include our home-cooked meals but I will try to update with some of the amazing restaurants we hit while we are out and about in Burlington and even traveling around! We recently signed up for Sun Basket and I have absolutely fallen in love. All of the produce is organic and all of the ingredients are clean - plus you can chose which kind of consumer you are from a couple of different options including Paleo, Lean and Clean, Gluten-Free, Vegan, Vegetarian, and more (we chose the Lean and Clean box in case you were wondering!). We've been trying out a lot of the different meal kit boxes and this is by far our favorite. One of the reasons I love it the most (besides the fresh ingredients and delicious options) is that Sun Basket sends you a book of ALL of the recipes that they have for the week, not just the recipes you pick. That way you can go shopping yourself and make something you didn't get a chance to try that week! If you are interested in trying it feel free to use THIS LINK to get $40 off of your first box!

2 Servings, 820 Calories/Serving
30-45 Minutes
10 ounces ground lamb
3 or 4 sprigs fresh flat-leaf parsley
2 or 3 sprigs fresh mint
1 tablespoon ras el hanout
1 red onion
1 or 2 cloves peeled fresh garlic
1 tablespoon tomato paste
1 cucumber
½ cup Greek yogurt
4 whole wheat round lavash flatbreads
1½ teaspoons sumac
1 tablespoon sambal oelek (optional)



2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the lamb

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the tzatziki.

  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a large bowl, combine the lamb, ras el hanout, and half each of the parsley and mint. Season generously with salt and pepper and mix gently until just combined. Let stand while you prepare the onion and garlic.


Prep the onion and garlic; cook the lamb

  • Peel and finely chop enough onion to measure 1 cup (1½ cups).

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons (3 tsp); set aside ½ teaspoon (1 tsp) for the tzatziki.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons (2 to 3 TBL) oil until hot but not smoking. Add the lamb mixture and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.

Stir in the tomato paste and 1 teaspoon (2 tsp) garlic and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.

While the lamb cooks, prepare the tzatziki and the lavash.


Make the tzatziki

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise. Cut each half lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch cubes.

In a medium bowl, stir together the yogurt, cucumber, remaining garlic and parsley, and 1 teaspoon (2 tsp) oil; season to taste with salt and pepper.


Toast the lavash; assemble the flatbreads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Spoon the lamb mixture evenly over the lavash, leaving a ½-inch border around the edges. Fold up to form “tacos.”



Transfer the lamb “tacos” to individual plates. Top with the tzatziki and sprinkle with the sumac and remaining mint. Garnish with as much sambal oelek as you like and serve any remaining tzatziki on the side.

Kids Can!

  • Strip the parsley and mint leaves.

  • Press the garlic (if you have a press).

  • Measure the onion and garlic.

  • Stir together the tzatziki.

Even if you don't use Sun Basket you should definitely try out this recipe! It was absolutely DELICIOUS!

Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!

xoxo. Alexandra

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they will help us keep this site up and running AND keep it ad free! Please check out our disclosure policy for more details. Thank you for your support!


Hey guys! My name is

Alexandra Dempsey, I am 31 years old and live in Stowe, Vermont.

I recently decided to start this blog to give you all a look into the life of a tour wife - the highs, the lows, and EVERYTHING in between!

My rock star husband, Ryan Dempsey

of Twiddle, stands by me every step

of the way as we journey on this whirlwind we like to call the "tour life."

Follow along on my travels, hear

stories from fellow tour wives, and

earn about some of my favorite things. Hope you enjoy and

thanks so much for reading!!

  • Facebook - Black Circle
  • Instagram - Black Circle
  • Pinterest - Black Circle
bottom of page