(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.
- 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.