Tag Archives: yogurt

Cookie Dough Greek Yogurt

26 Jul

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This coming Thursday, I will graduate from my dietetic internship. I am so excited and exhausted and terrified all at the same time. Change is coming around these parts. Next up, I have to study for, take, and pass an exam to become a registered dietitian nutritionist (RDN) and somewhere in between I have to find a real job. Goodness.

My last dietetic internship rotation was considered my elective, and I chose to help with a research study looking at how food affects the way children eat. Continue reading

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr

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This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading

Finding the Right Ratio: Basic Chia-Yogurt Mix

1 Oct

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I publicly announced my dabbling with chia pudding over the summer. Even though I adore chia seeds sprinkled in smoothies and oatmeal and baked goods, for a long time, I could not bring myself to adore chia pudding. Finally, after gleaning through what seemed like a zillion different variations on chia pudding and nixing the few not-so-great combos I tested at home, I found my go-to ratio that I truly do adore:

2 tablespoons chia seeds to 2/3 cup yogurt-water mix (a heaping 1/3 cup plain Greek yogurt + a scant 1/3 cup water)

I think the yogurt is really key. The thickness of the Greek yogurt provides a nice consistency, and the water loosens things ever so slightly. Mix everything in a jar the night before. The next morning, spoon the mixture into a bowl (or keep in the jar for an on-the-go breakfast) and add toppings! Coconut chips, granola, fruit, and nut butter are my go-to’s.

The berries in the picture above were frozen and I heated them in the microwave for 20-30 seconds. Sometimes I toss the berries in when they are still frozen. Different strokes.

Last month, I attended an acai bowl class at Sweetgreen taught by Ksenia of Breakfast Criminals. Her class inspired me to start “decorating” my breakfast, and I definitely feel more excited about eating when my bowl/plate looks colorful and pretty.

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I have been eating variations of my Basic Chia-Yogurt mix for the last month, at least two or three times a week, so I can now say that this ratio has been well-tested and given my seal of approval.

Sometimes I use a mix of chia, buckwheat, and hemp seeds instead of plain chia seeds. Change it up. Use the Basic Chia-Yogurt Mix as your starting ratio, then add in whatever looks good.

Basic Chia-Yogurt Mix

serves 1

The night before, mix together in a jar:

2 tablespoons chia seeds

heaping 1/3 cup plain Greek yogurt 

scant (aka slightly less than) 1/3 cup water

Stir, let it sit for 5 minutes, then stir again and place in the refrigerator overnight.

The next morning, either keep the chia-yogurt mix in the jar, or pour it out into a bowl. Sprinkle in your favorite fruity/crunchy/creamy toppings. I like a sprinkle of each of the following:

granola // coconut chips // fruit (fresh, frozen, or dried) // nut butter