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Chobani Greek yogurt wants to get in your belly

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(But not only at breakfast.)

For the past month, the team at Chobani has been having all kinds of fun connecting with bloggers on different campaigns to raise awareness for this fan-favorite brand of Greek yogurt’s health and culinary assets. Since my fridge (and my own belly) is always well-stocked with Chobani varieties, it seemed like a no-brainer to throw out some late-game recipes. The campaign is wrapping up, but you can share this and any other related post you see with the hashtag #madewithchobani. And feel free to leave a Chobani Greek Yogurt-inspired recipe here as a comment as well. 

Looking for last-minute ideas for your Labor Day barbecue? Take a page out of Chobani’s (and my) summertime cookbook. These recipes are ridiculously easy and unlike the rest of the (delicious) “junk” you’re likely to be ingesting, are also pretty healthy. The smoothie will make a great breakfast since you’ll be on the go all day, either hosting or attending a backyard party, and with a little luck, you might even coerce the kids (well, maybe your teens), into trying a few sips.

And speaking of healthy, just in case you forgot exactly why yogurt is showing up in all forms on your and restaurants’ tables, is that it is packed with protein, low- or fat-free, and is filled with probiotics that will help regulate your intestinal motility (yes, that is thing). So why not swap in yogurt and protein and slash both calories and fat.

The perfect late-summer on-the-go breakfast.

The perfect late-summer on-the-go breakfast.

Orange-Ginger Smoothie

  • 1 5.3 oz container of plain, vanilla, mango passion, peach or Chobani Greek yogurt
  • Juice from 2 oranges
  • 2 frozen bananas
  • 3/4 cup almond vanilla milk
  • 1/2 inch of freshly grated ginger
  • 1 tablespoons of honey
  • 6-8 ice cubes

Place all ingredients into blender and process until smooth. (For a thicker smoothie, add more ice and blend again until smooth.)

Pour into chilled glass, garnish with orange slice and serve immediately.

Rosemary-Roasted Garlic Yogurt Smashed Potatoes

  • 6-8 yukon gold potatoes
  • 1/3 cup plain Chobani Greek yogurt
  • 1/4 – 1/3 cup roasted garlic cloves (you can find pre-roasted at specialty markets or roast at home with olive oil. Can be roasted as a whole bulb, in foil, or as peeled cloves)
  • 1 tablespoon finely chopped fresh or dried rosemary
  • salt and pepper to taste

Place potatoes in a pot and cover with cold water. Bring to a simmer and cook until soft, about 15 minutes. Drain and mash with skins on, then combine with yogurt and roasted garlic. “Smash” to incorporate garlic, then using a fork, mix in the rosemary. Season to taste with salt and pepper and serve alongside a piping hot, medium-rare grilled ribeye, NY strip or juicy hamburger topped with this:


Smoky-Creamy Steak or Burger Yogurt-aise

One of the easiest recipes I have ever made (think Staples Easy button), this never fails to get raves for the boost it gives a grilled ribeye, NY  strip or burger. It’s so easy, your kids can help with the prep:

  • 1/3 cup of plain Chobani Greek yogurt
  • chipotle chili powder
  • 1/2 to 1 tablespoon of liquid from a small-sized can of chipotle peppers
  • 2 tablespoons of minced cilantro
  • 1/2 to 1 teaspoon of lime juice
  • pinch of salt

In a bowl, combine yogurt with generous pinch of chipotle chili powder, plus strained chipotle liquid. To this, add minced cilantro, lime juice, and salt. Cover the bowl with plastic wrap and refrigerate until ready to serve.

With the fall’s hectic pace upon us, having some easy-breezy recipes to turn to at the end of the day is definitely going to be helpful. Click here for more creative ways to cut calories and fat, add a bit of silkiness and put some pizazz into mealtime. Cheers to Greek yogurt and 365 days of #madewithchobani eats.

Lean and Green (and Meatless) in Philly

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                        MeatlessMondays_Posters_12_12_FINAL_HrZ_Page_2lean and green potato #meatlessmondayMeatlessMondays_Posters_12_12_FINAL_HrZ_Page_1

Philadelphia’s schools up the ante—and nutritional value of school lunches—on Meatless Monday with its brand new Lean and Green initiative.

We all know the deal: protein is good for you, saturated fat, not so much—a primary factor in meat’s demise in popularity among nutrition experts. Sure, meat has its dietary upside, but unless you’re pescatarian, vegetarian or vegan, chances are you’re eating too much. And, so are your children.

Recent numbers show that Americans consume approximately 185 pounds of chicken, turkey, pork, lamb and beef annually. While that doesn’t seem like much over the course of 12 months, overconsumption (more than 18 ounces per week of red meat, in particular) can clog your arteries and increase the risk of colon cancer. That’s the “not so (good) much” part.

Now that summer is behind us, and for us carnivores, its abundance of grilled burgers, ribs, hot dogs and chicken, sticking to the guidelines should be a lot easier. And though I did make it through the first Monday of September with nary a bite of meat, I suspect many others did not. The good news, is that you’ve got another 51 (+/-) chances to jump on the Meatless Monday bandwagon. And, to help spread the word about its next school cafeteria rendition: Lean and Green.

If you haven’t heard about this initiative yet, it’s an effort by Philadelphia Public Schools to tastefully tempt students to eat more meat-free meals—not just on Mondays. While menus are still being played with, students can expect more plant-based foods and hearty, but healthy complex carb-protein-veggie combinations such as bean burritos, pasta with marinara sauce and vegetable calzones (yum!).

Health isn’t the only benefit of decreasing consumption (and preparation) of meat, it’s also an effective means of reducing schools’ carbon footprints, positively impacting animal welfare (as it relates to factory farming), and helping more families discover alternatives to foods that lead to chronic conditions such as obesity and diabetes.

As you might expect, this is welcome news to The Humane League, most significantly, its Philadelphia Director Rachel Atcheson who’s been busy shouting the news from the rooftops (and through the media) since the program was announced in late May. The Humane League has been proactive in reducing meat consumption, animal cruelty and environmental damage with its once-a-week meat “vacation,” also adhered to by Philadelphia’s schools. In the City of Brotherly Love, and across the country, #MeatlessMonday has become a weekly habit and spurred a lot of recipe sharing between vegetarians and carnivores. Just throw that hashtag in your browser, and in seconds you’ll have more Lean and Green recipes than time to make them.

“Encouraging students to take a holiday from meat one day a week with Lean and Green Days will do wonders for their health and academic performance.” —Rachel Atcheson, Philadelphia Director, The Humane League.

To get in the mood at home, here are a few recipes for you and the kids. The charred tomato soup is a great way to use up this summer’s final harvest.

Happy (green) eating! (Click on the photos to get to the recipes.)

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