I'm tired, y'all. It's the last few weeks of school until summer break and I am dragging my booty just as much (if not more) than my sweet little girl. I'm tired and the struggle to eat real food couldn't be any greater. It's so easy to talk yourself out of eating the right things, the good things, the healthier things. I have found one way to make it easier to not fall into that trap though, and that's by following the K.I.S.S. method.

Keep. It. Stupid. Simple.

This baked feta isn't fake. It's simple. It's a REAL dish. It's a REAL bite. It's REAL. It's RAW. And it is beautiful.

Feta needs nothing in my mind. It's perfect in and of its own. But, if you're going to do anything to it, baking it with just a handful of other ingredients is definitely the way to go. Plus, it's pretty impressive looking and tasting as an appetizer.

For this baked feta, I decided to go with a raw milk feta from a local farm because I know it, love it, and trust it. A quick pour of extra virgin olive oil, along with some lemon and olives and you are good to go!

Snackable 'appetizer' style bites are what I've been all about lately. Mostly because of their ease and simplicity. And you know what? It's kept me cooking almost all of my meals at home just as planned all week long!

Yeah. There's a lot of olive oil there. But, it's not so much for eating as it is for helping to heat the cheese and olives easily. Plus, it's a relatively healthy fat when compared to some alternatives out there. Bonus points for the Mediterranean dieters.

Step-by-Step Photos:

Nutritional Claims: Low Carb, Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher