Cue the warm weather and cue my appetite for all things cold, fruity and refreshing. By adding Chobani Greek Yogurt to my morning smoothie I can get all that, plus the satisfying benefit of protein and low fat.
This easy smoothie recipe begins with a piña colada inspired base that can be customized in a variety of ways with flavorful additions such as this velvety Mango Coulis (recipe below). Add a banana to the base for a thicker and sweeter version, or chia seeds for texture and added nutritional benefits.
No more hangry mornings. Thanks to the healthy power of Chobani I'm channeling the tropics instead. Continue for the recipes!
Summer is abundance, with gardens overflowing, vegetables and fruits cascading out of their nutrient rich beds and flowers emerging in all their glory. Everything seems to come in waves in my garden - the squashes and beets and rhubarb and chard all ready to be part of my summer meals all at once. Not being one to waste even a single rhubarb stem, the only way I can seem to manage this onslaught of seasonal abundance is to quickly pickle and save the ripeness and sweetness of these summer veggies and enjoy them later in the season. June is the summer solstice, and what better way to celebrate than with a June Pickled Picnic featuring rhubarb and beets from earlier in the season! Continue for recipes!
Have you ever made frozen Greek Yogurt? I hadn't until I made this recipe, and I can't believe how easy and delicious it is! After making this batch I'll definitely be adding this to my dinner party repertoire. So so easy and so so good! And that's always a wining combo in my book!
I made use of the fresh, in season blueberries beginning to pop up at my local farmer's market and looked to the flavors and textures in Blueberry Cheesecake, one of our favorite summer desserts. This frozen Chobani Greek Yogurt recipe packs all the best parts of cheesecake but with a lightened-up twist making it perfect for hot summer evenings on the back porch. Catch the recipe after the jump below.
This recipe is so simple and easy to make, yet the layers of flavors and textures suggest anything but. I started testing this recipe about two weeks ago and since then I've made the dessert five times, and it's now requested that I make this at our family beach vacation next month. Big hit. Minimal effort. Did I win you over yet? Well, how about the fact that this treat is made with Chobani Greek Yogurt making it high in protein and low in fat? I've even started enjoying this for breakfast, totally guilt free.
To create this recipe I looked to two of my favorite summer desserts: Strawberry Shortcake and Strawberry Pretzel Salad. If you've never heard of Strawberry Pretzel Salad, first things first it's not a typical "salad." It's one of those gelatin "salads" that conjures up images of 1950s housewives. But there's just something about the salty, crunchy pretzels, paired with the tart strawberry jello and cool whip that can't be beat. Well, until this recipe!
For this healthier version I skipped the jello, instead making a delicious fresh strawberry sauce. I opted for high protein Chobani Greek Yogurt blended with a small amount of cream cheese and cool whip instead of the heavier original version. The result is a light, creamy layered dessert reminiscent of cheesecake with subtle tang from the yogurt and the fluffiness of cool whip. The buttery sugar coated pretzels got to stay, because yum.
Ingredients: (Yeilds 8-12 servings)
3 cups crushed pretzel rods (salted)
3 TBSP Demerara sugar
1/2 stick butter (melted)
4 TBSP cream cheese
1/2 cup brown sugar
16 oz Chobani Whole Milk Vanilla Greek Yogurt (Or Non-Fat)
6 oz Whipped Topping
1 pint strawberries
1/2 tsp vanilla
Preheat oven to 350
Line a 9" x 13" baking pan with foil
Add crushed pretzels, melted butter, and 2 TBSP of Demerara sugar to pan, stir mixture then spread evenly.
Bake for 8-10 minutes and set aside to cool.
In a saucepan heat over medium heat: hulled and halved strawberries, 1 TBSP Demerara sugar and 1/2 tsp vanilla until mixtures reaches a gentle boil. Reduce heat to low, stirring frequently until mixture is a reduced syrup. Remove from heat. Allow to cool.
In a stand mixer blend Chobani Greek Yogurt, cream cheese, brown sugar, and whipped topping until evenly combined.
Layer ingredients as desired in small glasses for individual parfaits! Serving a large crowd? Skip the parfaits and create a layered dessert ideal for party serving. Simply layer the yogurt mixture onto the pretzel lined pan and top with the homemade strawberry syrup!
Best served chilled. Please note, if not serving within 2 hours of making, you may prefer to set the pretzels aside and combine only when ready to serve to maintain that perfect crunch.
Love the glasses? You can shop our custom designed, exclusive glassware right here!
In early May, when everything is crisp, fresh and bursting with colorful blooms, one of my favorite ways to indulge in this sweet and vibrant bounty is with a shared spring bitters salad. This recipe really takes advantage of the local herbs and greenery that's all around you (or at least making an appearance at your local grocery stores) while providing not only a deliciously fresh and crisp salad, but a digestively supportive light meal to boot! Early spring bitters - such as Dandelion Greens in this case - are slightly bitter and jam packed with good minerals and nutrients. We are often not accustomed to eating bitter foods today (alas!), however not long ago, this was the whole reason people would eat a salad before meals! Salads used to be made of wild bitter greens, freshly picked from the garden and lazily tossed in a bowl, topped with some fresh veggies and a bit of vinegar. Bitter foods are magic -and once you've ventured back to your salad roots with this recipe, you'll soon see why.
Just a subtle bitter taste/sensation on your tongue sends a direct message to your stomach and pancreas to start producing digestive enzymes - the essential components of your digestive system to help break down your food from big pieces (macro-nutrients) into little, more digestible pieces (micro-nutrients). This is why we traditionally would eat a small bitter salad before meals, to help stimulate the production of digestive enzymes so that we could more efficiently break down our meals shortly thereafter. Fast forward several decades, and most bitter foods have been removed completely from the American diet (save coffee, beer and chocolate - the essential modern day "bitter" foods). Yet bitters are some of my favorite types of foods to consume in light, fresh salads because they're so springy and easy to find and make the most delicious additions to these early spring salads! Top with a lightly sweetened apple cider vinegar based salad dressing and you've got a super nutrient dense, delicious, seasonally fresh and detoxifying salad - perfect to share on a breezy spring day.
1 cup fresh dandelion leaves (available at your local grocery store, or right from your backyard), coarsely chopped
1/2 head red romain lettuce, coarsely chopped
10 sprigs fresh parsley, coarsely chopped
1 fennel bulb, thinly sliced
Add all greens + parsley to a large bowl and top with thinly sliced fennel pieces and shelled pistachios to taste. Serves 4.
Apple Cider Vinegar Dressing:
1/4 cup Flaming Elixir (shown above and available exclusively here) or Braggs Apple Cider Vinegar
1/4 cup olive oil
1 tbsp raw honey (or more to taste)
1/2 tsp oregano
1/2 tsp garlic powder
Mix all ingredients in a small jar and shake well (as often as needed) to mix in the honey. Serve lightly atop your bitters salad for a hint of added sweetness and to stimulate your digestive fire! Keep refrigerated for up to 1 week.
Looking for more ways to eat fresh and seasonally? Check out the Garden to Table series here and follow along on Pinterest!