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Posts Tagged ‘Chobani Yogurt’

So I wanted to do a recap on some of the meals I enjoyed while getting creative using Chobani Greek Yogurt in recipes.  The promotion is called #justaddgood. Here’s the idea behind it:

Chobani Conversion Chart.

Chobani Ingredient Conversion Chart

So I’ll take you back to the original post on my Chobani Delivery.  Now let’s look at some dishes!

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Most recently I made this little frozen dessert. This recipe was adapted from Lindsay’s over at The Lean Green Bean. Lindsay has amazing recipes and she is really creative with health ingredients.

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Here’s how I put this all together.

Ingredients

  • 4 cups Crispy Brown Rice Cereal
  • 1 Large container of Vanilla Chobani Greek yogurt
  • 1/2 cup ground oatmeal
  • 4 tablespoons of powdered peanut butter or 2-3  tablespoons of regular nut butter
  • 2 tablespoons of chia seeds
  • 2 tablespoons of hemp seeds

Instructions for Crust

  1. Mix 1/2 cup ground oats and 4 tablespoons of PB2, along with 2 tablespoons of chia seeds and 2 tablespoons of hemp seeds together.
  2. Next, slowly add 1/4 cup of water to the dry mix until it is smooth and incorporated
  3. Press the crust into a 8×8 glass pan and proceed to make the filling

Instructions for Filling

  1. Mix yogurt and crispy brown rice cereal together in a bowl.

Now put it all together

  1. Spread yogurt mixture into the oatmeal crust.
  2. Cover with plastic wrap and place in freezer until frozen.
  3. Remove from freezer, cut into bars.
  4. Store in an airtight container in the freezer.

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It’s like a frozen rice crispy treat. They freeze well and I love them.

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So with having so much on hand and not wanting to waste a single drop I grabbed a container and made some FroCHO™ Ice Cubes to have on hand for smoothies. I have made Chobani Frozen Treats before, but I wanted more information. So I headed on over to the Chobani FAQ Webpage and here’s what I found on freezing!

Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

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Once they were frozen, I bagged and dated them. Well I also had to try some in a smoothie, I am only human after all.

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So I grabbed 3 Chobani cubes, a frozen banana and a snack size bag of frozen raspberries and a scoop of protein powder. I keep lots of frozen fruits on hand. I have a small section of my freezer dedicated to items to make smoothies! Check out my stash here. I topped of my blender bottle with soy milk and blended. The Chobani cubes really kept it cold and super smooth.

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I love spicy, hot flavors. So when I saw Tiffany’s Post on Spicy Buffalo Chicken Enchiladas, I knew I had to make them. I meet Tiffany at the 2012 Blend Retreat. She blogs over at Snack Snark Bark. I did alter her original recipe, I did not have any celery on hand and I also omitted the jalapeno peppers. I do love spicy hot flavors, but jalapeno is just too much for this gal. I also stuffed them, I mean jam-packed them full so I only ended up with 5 enchiladas, where the original recipe called for 12 tortillas. Oops.

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Before:

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After:

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I am in love with these bad boys, they are so zippy and spicy, I had to dab my upper lip a few times! If you like Franks Red Hot, then these are for YOU.

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Super Spicy Buffalo Chicken Enchiladas

  • 5 tortillas
  • 1 ½ lbs of chicken, cooked
  • 1 cup Chobani 2% plain yogurt (in place of cream cheese)
  • 4 oz. blue cheese, crumbled (same some for topping)
  • 4 oz. Frank’s Red Hot Wing Sauce
  • 1 tsp salt
  • ½ tsp chile powder
  • ½ tsp black pepper
  • Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

So on to a milder recipe….Cho-Egg Salad Sandwich.

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I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

Made my all time favorite breakfast bowl or Cho-Cereal Bowl. Kashi Heart to Heart cereal, PB2 (not pictured), hemp seeds, cinnamon and mixed with Chobani yogurt. Love, Love, Love.

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Cho-Enchiladas. Check out my recipe/post link.

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More Cho-Cereal Bowls.

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Shrimp Taco Wrap with Chobani instead of sour cream…Very Tangy.

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I think the one thing I am currently obsessed with is the Chobani Fruit Dip. Inspired by the Fruit Kebobs on the Chobani site.

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Chobani Fruit Dip

Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

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I also wanted to mention that I froze 3 cups of this dip in a glass Pyrex container for a Super Bowl party. Before the party I let it thaw and whipped it up with a spoon, and the texture and flavor were as good as when it was first made fresh. CHO-Bonus.

Question of the Day: What’s your favorite way to use Greek Yogurt in your recipes?

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Last weekend I took advantage of the fact that I had nothing to do and nowhere to go. So I spent the day doing what I wanted to do. I watched movies and ate! It was just what I needed. I had a Me Day, My Way.

For Breakfast I enjoyed a few Crumpets with Sun-butter and hemp seeds.

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For lunch I made a fun and really tasty sandwich. For some reason I have been craving an egg salad sandwich so I made one. Like I said I was having a Me Day. Check out my secret ingredient. Chobani Greek Yogurt. #justaddgood.

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I found Organic Pea Shoots at Trader Joe’s, and when I saw them, I knew I had to try them and I am happy to say I loved them! They can be added to stir frys, salads, soups and sandwiches, or steamed as a side dish. I have been wanting to use my Chobani so I thought instead of mayo on my egg salad sandwich I would use my yummy Chobani Greek Yogurt. 

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It was one fine tasting sandwich. Worthy of repeating on any given day. Cho-Egg Salad Sandwich with Pea Shoots. Other fun Chobani creations can be found here, and here. Oh yeah, and here. Chobani is a great way to add some clean protein to your diet and replace fatty ingredients, like mayo, oil or butter. In the summer I made a few fun dessert dishes using Chobani Greek yogurt. Chobani Cheese Cake, Chobani Frozen Treats.

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For a fun snack I ate one of my Homemade Brown Rice Krispy Treats smothered in Sun-butter  Yeah, it was a great snack! It was a little salty and a little sweet.

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For dinner I ate some baked Black soybean that I marinated in Soy sauce and sesame oil. I however forgot to take a picture of the finished tofu. Oops.. I eat tofu all the time, but this was my first time trying the Black Soybean Tofu. It really soaked up the marinate, and had a great flavor and texture. I wish I had a picture of the finished product, because it was baked to a golden brown and looked really good. I loved the black speckled look of the tofu. I will get a picture….Next time. 

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My tuna sushi was so good, I was so excited when my Kroger’s store had it, they normally only stock California type sushi. Bonus for my Me Day.

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Guess who else had a Me Day? These two. They work so hard all week, they deserve it. 😉

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Question: When was the last time YOU had a ME DAY? 

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Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.

To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.

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Made my Favorite Instant Oatmeal Pancakes for breakfast.

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Even Elf loves Instant Oatmeal Pancakes.

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So easy and satisfying.

Instant Oatmeal Pancakes:

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.

I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.

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Brown Rice Krispy Treats:

Ingredients:

  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup

Preparation:

  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.

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Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.

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Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.

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Wow, so incredible. Almost ridiculous it was so good.

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For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.

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They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you,  I will make them again and again.

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Check out her recipe.

Pioneer Woman Burgundy Mushrooms: 

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation Instructions

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  • Remove the lid, then continue cooking, uncovered, for three hours.
  • Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

I scored a new toaster oven from the rents. Love new kitchen appliances!

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Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!

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Sad to say, but summer is gone and into Autumn we go. So to ease into the change I made my favorite fall muffin, which happened to coincide with Spry Living featuring the muffin recipe on their on-line publication. I was super excited.

Click here, to follow the link for Toasted Millet Pumpkin Muffins.

This is the second time I have worked with Spry Living, back in July they featured my favorite Kale Smoothie. Click here, to follow the link.

kale blueberry fruit smoothie snack frozen treat dessert health spry

I really love Spry Livings site I have found so many amazing recipes and quite a few new blogs to follow, I highly recommend checking them out.

So back to the Pumpkin Millet Muffin, I love this amazing little muffin. It is packed with flavor and crunch, and as a bonus, they freeze well. I love foods that freeze well. I like to keep a few out a few and freeze the rest for another day. Plus their healthy, and who doesn’t like that?

These muffins contain easy ingredients I normally have on hand. Loving my huge tub of Chobani.

I love toasting the Millet, it smells so good and kinda pops and brown up.

Plus they are so easy to just plop a spoonful into the muffin tin because it’s a thick batter.

I’ve made these Pumpkin Toasted Millet Muffin before in an earlier post, I was still learning how to take pictures of food at the time, plus it was in the dead of winter and indoor pictures are a real challenge for me.

Pumpkin Millet Muffins

Ingredients:

Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand.  Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

Ingredients:

1/2 cup millet
1 egg
1/2 cup Chobani Greek Yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Method

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

I am already dreading taking indoor food pictures now that fall and winter are up on us. Having 90 percent of my pictures being taken outdoors in beautiful sunny weather has been a luxury for this beginner blogger and to go back to indoor food shots makes me sad, but I’m hoping to find a lighting solution by making a light box, or rigging a clip on light. I’ve been looking into some options.

So until then, I plan on taking as many outdoor pictures as possible! Natural Light Rules.

Hey, I also wanted to introduce you to a site I recently started to enjoy. Have you ever heard of SlimKicker? Well let me introduce you to them.

SlimKicker is an interactive website that helps you achieve a fitness goal or maintain your current one. It’s really fun to get your profile started. Once you do your off and running. On SlimKicker you log all your food and exercise and enjoy all the other features. One feature I really can not stop using is the challenges feature. I have a thing for challenges and this really keeps staying healthy fun. You can choose from tons of challenges, one I thought was perfect was the, Exercise before Facebook Challenge! Brilliant really.  It keeps you on track and accountable for all your actions and helps you make it fun and easy to stay focused. They also have a database with recipes and calorie counts for practically every food imaginable. Then add in all the support from the community and the blog with so many amazing posts that will inspire and support your health needs. Just thought I’d share, sometimes when you find a gem you have to share the wealth.

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Special Deliveries…Love them, Good eats…Love them. Especially if they are a special delivery with good eats in them! Also love having a good time. Here are a few of all the above.

I recently subscribed to a Vegan Monthly Delivery Box called Conscious Box. Here’s their Mission.

The Mission of Conscious Box

Conscious Box is dedicated to introducing you to the most ethical, sustainable, and honest businesses that create the purest products available. We scour the marketplace to find those that stand above the rest. Discovery defines the Conscious Box experience.

I was so excited when the box arrived I could not wait to share it with you. Look at all these goodies…While I am not Vegan, or even vegetarian, I am currently working on how I live my life and choices I make. I realize that you have to start somewhere.

This box was loaded with great items. Teas, coffee, chocolate, snacks, and hb&a items. It was nicely packaged and the quality and quantity was amazing.

Sharing time… I made a really great crab sandwich the other day. Delicious.

Seriously, it was delicious. I added a side of roasted broccoli, but this sandwich could have stood alone on the plate.

One of my favorite lunches lately has been a ham and egg salad. I have been finding fresh spinach and sprouts at the farmers market along with some cucumbers and avocados and just mixing it all together and enjoying.

Recently I won a giveaway on Erin Berries Blog for Rebootizer. I have started it and cannot wait to do a quick review on it once I have completed the detox plan.

My amazing friends at Chobani sent me a 6 pack of their 16 ounce blended flavors. Okay here’s where the gushing comes in. I love this company, they are amazing friends to us bloggers, and on top of that their products are GREAT. I absolutely am in love with the Vanilla Chocolate Chunk.

I did share approximately 2 teaspoons with my husband, I felt like in order to do an honest review I had to eat the rest! Then I started in on the Mango. I really love the blended flavors. I have always been a huge fan of Chobani’s fruit on the bottom Pineapple flavor, but now feel like I should alternate my Chobani love to the blended yogurt as well. I am planning a few post with some of the ways I enjoyed the Chobani yogurt other than straight out of the container. What can I say, I  sometimes can’t help myself. Once it hits your lipsit’s so good! (Old School Movie Reference). Sorry.

I have been on a roll with blog giveaways lately and hit it BIG with the next two prizes. First up I won a $50.00 gift card to Lululemon. One of my favorite bloggers Calee from Life + Running was hosting this giveaway, and I could not have been happier when she notified my that I had won. I am so looking forward to spending that gift card. When Lululemon sent me the gift card they also sent me a reusable bag that I think I will use as my lunch bag and a change purse. Loving them lots right now.

My next big prize was from Rachael at Passing Daisies. I have been reading Rachael’s blog for a long time and love her dedication to honest blogging.  She really has well written posts with some great recipes. So back to the prize, I won these Zaggora HotPants. I was really pumped about these HotPants and put them to the test and loved them. Here’s some information on them taken directly from their webpage.

 HotPants increase energy expenditure during exercise by 6% versus the control garment. HotPants increase energy expenditure in the hour after exercise by 26%*.

In 30 minutes of exercise, weight loss is around 4x greater in HotPants than in a standard garment. On average, subjects lost 1.13% of body mass in HotPants compared to 0.27% in the control garment.

HotPants increase the core body temperature by an average of 18% more than the control garment, which leads to an increase in metabolism.

I ordered the Orange, because it’s so HOT right now. Nah, I just love Orange. How cute are they? I can tell you this from just wearing them once, I sure did sweat more doing the same workout I normally do. So I will have to keep you posted on them. They have a Take the Challenge for new users of the HotPants. So me loving a challenge is all in. What they expect is just this: Wear the pants a few times a week during exercise and share your results! Easy. Like I said I am all in. So I will share my experience here with you once I have completed said challenge. Orange HotPants are so hot right now! Just saying. 

Now on to a few of the good times I was talking about earlier. Hit a Tigers game with my husband over the Labor Day week-end. Even though we lost and it was 86 degrees, we still had a great time. I love going Downtown Detroit, the city is always so much fun. We had a few beers, had some hot dogs and some frozen lemon aid. It was a fun afternoon ball game.

Photo: Hot day at comerica

We also spent time with our friends having a few beers at a backyard birthday party. I do love beer. Another reason I am happy I won the Rebootizer, I could use a detox plan after indulging on so many festive foods and drinks this summer. It really has been the summer of fun.

I threw in this picture. I love this picture. It was taken on a houseboat trip I took in August. There was 30 people on this trip and all us girls got together and all piled on a floating island with our drinks and took tons of pictures, this picture happens to be my favorite. So much fun. Girl Power.

I included this picture because it’s pretty and I love water lilies.

Killian and Stuart say Hi! See my Orange stripped sweater with the Orange tissue tee, told ya I am loving Orange right now.

How cute are my fur babies? They look freaked out in this picture, but man I just love their little faces. They make my heart go Pitter Patter.

heart clipart love

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So I am seriously into frozen treats this summer, now that I have been making my own. I am hooked. Can you blame me? These little pops are perfect as a snack on a hot day. Between these, the frozen fruit bars and the Chobani Granola Pops I made a few weeks ago, I am digging my freezer.

After they were ready, I grabbed one and went outside to enjoy my chilly treat on the front porch.

Killian Approved!  Don’t judge. My dogs are like my kids.

I am going to be taking some vacation time for the 4th. of July holiday. I plan on spending time with family and friends so I am going to unplug today after work. Hope you enjoy the holiday.

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Can a nice day get any better? Yes it can. All you need is a perfect dessert. It just so happens I just have a recipe for that dessert. Wait for it….

Pineapple Chobani Cheese Cake. Yep. Perfection.

Just make this easy crust and fill it.

No cooking is required. You just chill in the fridge and it is ready to enjoy. Healthy, cool and refreshing.

Think I will be making a few of these for a bbq I am having over the 4th of July, I think they will go over well with my friends.

Summer fun foods at its finest.

This little round delight made my husband one happy man after dinner. Now here is the recipe so you can make your family happy.

Pineapple Chobani Cheese Cake

Adapted this recipe from:
Ingredients: For Filling:
6oz  Chobani Greek Yogurt – U pick the Flavor
1/2 Tbsp Jell-O sugar-free instant pudding mix – vanilla flavor
Ingredients: For Crust:

1/2 cup fiber bran cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp cinnamon
1/8 tsp nutmeg
Preparation: Add the vanilla flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4 inch circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.
Question of the Day: What cool refreshing dish makes your family happy? 
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