Case of pretzel crisps: Jacki, one of the participants in the weight loss challenge
Tribe Hummus vouchers: Kathy of @KathyCanCook, and two new readers Kristy and Jeannine
Please email your name and mailing address to lara [at] goodcookdoris [dot] com and I’ll make sure your prize gets out to you! Now on to this week’s healthy snacking.
If you’ve been grocery shopping lately, you’ve seen the explosion of choices in the yogurt section. There is regular, low fat, fat free, fruit-on-the bottom, lactose free, rice yogurt, coconut milk yogurt, probiotic, organic, Greek, and the list goes on. Everyone has their favorite, but lately I’ve been sticking with Greek yogurt.
Greek yogurt is thick, creamy, a little tangy, and full of nutrition. For this week’s healthy recipes I used Chobani low-fat plain yogurt. I won a case of Chobani in an online giveaway (hosted by Chobani) and decided to put it to use for Healthy Snack Wednesday. Here’s the rundown on one 6-ounce container of the plain yogurt: 130 calories, 3.5 grams of fat, and 17 grams of protein. That is some nutritional power! I checked Chobani’s website for a few other nutritional details. The plain low-fat yogurt is gluten-free, vegetarian (gelatin-free), and kosher certified. Pretty powerful for a small container! You could also choose non-fat if you would like to reduce your fat intake. See the end of the post for how you can win some Chobani for yourself!
This week I have a variety of recipes to share. Some are snacks, some are meals, but all of them are easy and full of flavor. I’ll include all of the recipes at the end. For even more ideas, visit Renee's blog at Eat.Live.Blog.
First up a colorful and healthy soup. I had leftover carrots, parsnips, and white beans in the refrigerator along with my yogurt. Homemade soups are not as difficult as you might think. With about a half an hour and either an immersion blender or blender you can make a healthy homemade soup. You control the ingredients and most importantly the flavor and saltiness. Swap in plain Greek yogurt instead of blending in heavy cream, milk, or sour cream and you boost the nutritional power of your soup. You can use this basic recipe and swap in different vegetables, herbs, and spices to put together your own soup creation.
Greek yogurt also makes a great base for dips and spreads. You can take any recipe that calls for sour cream or mayonnaise and swap in an equal amount of yogurt. It’s thick consistency and tangy flavor stands up to bold flavors like spicy hot sauce, refreshingly cool cucumber, or even sweet cinnamon and pumpkin. Inspired by a tweet I saw from L’Espalier about a spicy cocktail tasting (one w/ sriracha & lime) I mixed up yogurt, sriracha sauce, lime juice and salt. The dip would be great as a vegetable or chip dip, but I used it to top off a big bowl of quinoa and vegetables.
Greek yogurt can be as a base for a variety of mix-ins. Stock a few containers of yogurt in your refrigerator at work and you’ll always have the beginning of a healthy snack. You can start with plain yogurt, but my favorite flavors are honey and pineapple. Just measure the proper serving size for the mix-ins to manage the fat and calories. Some fun & healthy mix-ins:
-Fresh or dried fruit
-Granola or cereal like Kashi Go Lean Crunch
-Grapenuts (great way to drown out a noisy office!)
-Canned pumpkin (a great dip!)
Sunshine Soup ( you need a catchy name for a healthy recipe, right?)
4 parsnips, peeled and cut into 1/8 inch coins
4-6 carrots, peeled and cut into 1/8 inch coins
2 cloves of garlic, minced
Kosher salt to taste (a pinch to start)
1-2 teaspoons olive oil
4 cups soaked white beans or 3-4 cans of white beans, drained (navy or cannellini beans)
4 cups stock (could be chicken, turkey, vegetable)
1 6-ounce cup of Chobani Plain low-fat Greek Yogurt
Salt and pepper to taste
Heat 1-2 teaspoons of olive oil in a medium soup pan over medium heat
Add carrot and parsnip coins and toss to coat
Cook for 10-15 minutes until softened, but not mushy
Add minced garlic and cook for 1-2 minutes, being careful not to burn garlic
Add beans to pot and mix with vegetables
Add stock and stir to mix
Bring to a boil and then reduce heat to medium-low
Cook for 10-15 minutes
Remove from heat
If you have an immersion blender: Blend carefully in pot
Blender: Transfer soup to blender and blend carefully. You may need to blend in batches
Once soup is blended to desired consistency, add yogurt and stir until smooth
Garnish with fresh herbs, salt, and pepper
Drizzle a little olive oil on top and serve
Prep Time: 10 minutes chopping and assembling
Cook Time: 30-40 minutes
Cutting board, knife, soup pot, measuring cups and spoons, immersion blender/blender, spoon, ladle, serving dishes
Sriracha Lime Dip
Recipe for 1 container of yogurt
Add more hot sauce depending on your heat tolerance. The amount below would be considered mild.
1 6-ounce container of plain Greek Yogurt
1 tablespoon of Sriracha hot pepper sauce (or your favorite hot sauce)
Juice from half of a lime
Pinch of salt
Mix all ingredients well
Serve with vegetables, chips, or pretzel crisps
Or top vegetable stir-fry, rice, quinoa, or even grilled tofu or chicken
Prep time: 5 minutes
Cook time: 0 minutes
Mixing bowl, measuring spoon, serving dish and spoon
Win a case of Chobani yogurt (12 6-oz containers) in your choice of flavor! You can enter up to three times. You can include all entries in one comment, just be sure to mention them all. Entries due by midnight on Tuesday, January 25 and the winner will be chosen with Random.org and announced on Wednesday, January 25.
This contest is now closed. Thank you for stopping by to enter!
Full Disclosure: I won a case of Chobani yogurt through a Twitter giveaway. I was not asked to review or blog about the products. I did not receive any compensation for my post or recipe. I just love to create fun new dishes! Chobani generously offered to provide a giveaway on the blog. Prize fulfillment is the responsibility of Chobani.