Month: May 2012

Breakfast, Desserts, Lunch, Recipes, Snacks, Treats, Vegetarian

My Big Nonfat Greek Yogurt Recipes

Incase you haven’t already seen my Featured Blogger post for Chobani about healthy desserts and Greek yogurt recipes, you can read them below!

As a vegetarian, I find it hardest to get protein into my diet, but Chobani makes it so much easier. I love that I can grab a single serving cup of CHO when I’m on the go, or use it in both sweet and savory recipes. Chobani helps to fill my need for protein, which is necessary to build, repair, and restore muscle, without adding unnecessary fat, sodium, or calories. Not only is it a great low calorie, low carb source of protein, but it also an excellent source of calcium and contains 5 live & active cultures, including 3 probiotics! They are so many pros to CHO, you can’t go wrong!

Don’t forget, you still have a chance to enter my Chobani Giveaway for a chance to win a free case of Cho! The contest ends Friday, June 1st at 11:59pm PST!

Here are my big nonfat Greek yogurt recipes:



Protein Popsicles

Fill popsicle molds with your favorite Chobani flavor. Freeze overnight and enjoy cold.
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Individual Protein Cheesecake
serves 1

Filling
6oz Chobani plain 0% Greek Yogurt
1/2 Tbsp Jell-O sugar-free instant pudding mix – cheesecake

Crust
1/2 cup fiber bran cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp cinnamon
1/8 tsp nutmeg

Add the cheesecake flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and  nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4in circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.
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Honey Wheat Protein Pancakes
makes 4 four inch pancakes

6 oz Chobani 0% Honey Greek Yogurt
2 egg whites
1/2 cup whole-wheat flour
1 tsp baking soda

In a mixing bowl, mix the whole-wheat flour and baking soda. Then add the yogurt and egg whites. Stir until a thick batter is formed. Lightly coat a pan with nonstick cooking spray and place over medium heat. Pour the batter into 4in circles. Flip the pancakes once they start to bubble. Cook until both sides are golden brown.
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Apple Pie Parfait
serves 1

1 small fuji apple
6 oz Chobani 0% Honey Greek Yogurt
1/2 cup cooked chilled quinoa
2 Tbsp walnuts
1/4 tsp cinnamon

Cook quinoa to package instructions and refrigerate beforehand. Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the quinoa, walnuts, and apple mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.
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Honey Yogurt Covered Grapes

6 oz Chobani 0% Honey Greek Yogurt
Seedless grapes of your choice

Wash and dry grapes, and remove stems. Using a toothpick, pierce a grape and dip in the yogurt until it is evenly coated. Place the grapes in a freezer safe contained lined with wax paper (remove the toothpick after each dip). Repeat until all grapes are covered. Freeze the grapes overnight and enjoy as a frozen treat.
Note: The yogurt will start to melt within 5 minutes, so these are best enjoyed at home or work where a freezer is nearby.

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Contests & Giveaways, Obsessions

Chobani Giveaway

Hoppy Wednesday everybunny!

Today, I have a very exciting announcement!
A few weeks ago, I was contacted by Chobani to write a post for their official blog. Being a total CHObunny, I hopped right on board this tasty opportunity.

You can read my post about making healthy desserts and recipes with Chobani Greek yogurt on their official website!


In collaboration with Chobani (Proud sponsor of the 2012 U.S. Olympic Team), I am hosting a giveaway! One lucky RFFMBT reader will win an assorted case (twelve 6 oz. cups – bunny ears and cotton tail not included) of Chobani Greek yogurt!

For your chance to win:

  • Post your favorite Greek yogurt based recipe in the comment section of this post “Chobani Giveaway.”
  • Recipes must be complete with instructions, not just ingredients.
  • Recipes must be original. Copyrighted recipes will not qualify.
  • Recipes must include Greek Yogurt.
  • All entries must use a valid email address.
  • Contest open to U.S. residents only.
  • All entries must be posted by Friday, June 1st at 11:59pm (PST).
  • The winner will be announced on Monday, June 4.

Good luck little bunnies, I cannot wait to read your recipes!

* The giveaway has ended, and the winner will be announced on Monday, June 4.
** Congratulations to the winner: Kimberly L. from CA.


| 22 Comments
Breakfast, Lunch, Snacks, Toast Tuesdays, Treats, Vegetarian

Sunflower Swiss Toast

I hope everyone had a fabulous & healthy holiday weekend!
Welcome back, it’s TOAST TUESDAY!

Today’s toast is a sweet and hearty multi-grain bread with creamy swiss cheese, sunflower seeds, and a drizzle of honey. One of my favorite new toast creations!


Sunflower Swiss Toast
Serves 1

1 slice Milton’s Healthy Multi-Grain bread
1 triangle Laughing Cow Spreadable Light Creamy Swiss Cheese
1 Tbsp sunflower seeds
1 tsp honey

Toast the bread, spread with Swiss cheese, sprinkle with sunflower seeds, and drizzle with honey.

| 11 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Chickpea Patties

I hope that everyone is having a great Memorial Weekend. Thank you to all of the men and women who have served and are serving in the United States Armed Forces!

If you are starting up the BBQ in observance of the holiday today, I have another alternative protein burger recipe for you! Chickpea Patties provide plant-based protein, which makes this recipe a great option for vegans and vegetarians. Use Chickpea Patties in any recipe that calls for chicken or turkey.


For a low carb option, try serving your Chickpea Patties on Portabella Buns!
Simply remove the gills and stem from 2 large portabella mushroom caps and grill over medium heat.

Dress your burger with your favorite toppings such as fresh lettuce, tomato, onion and avocado.
Use the Portabella Buns as you would with a regular hamburger bun!


Chickpea Patties
Serves 4

2 cups chickpeas
1/4 cup grated carrot
1/2 yellow onion
1/4 cup finely ground flaxseed
1 tsp paprika
1 tsp cumin
1 tsp turmeric

Thoroughly rinse and strain the chickpeas. Chop the yellow onion, and grate the carrots. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.

Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side, spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and slightly browned but not dry.


Note: If storing the Chickpea Patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

| 16 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Black Bean Burgers

Soy protein concentrate, textured soy protein concentrate, basil, methylcellulose, hydrolyzed soy and corn protein, caramel color, disodium guanylate, disodium inosinate, modified vegetable gum, autolyzed yeast extract, natural butter flavor, whey, guar gum, natural smoke flavor, soy lecithin, calcium chloride, ferrous gluconate, textured wheat gluten, corn oil, calcium caseinate, artificial flavors, caramel color.

Wait… I’m sorry, I thought I was buying VEGGIE patties?

Some store bought “vegetable” patties shouldn’t even legally be able to use the word “vegetable” (or “food” for that matter) on their packaging. Some patties are loaded with sodium, unrecognizable chemical ingredients, and fillers that barely constitute as food.

Celebrate Memorial Day Weekend right! You owe it to your body to feed it natural whole foods. Skip the frozen veggie patties and opt for a homemade black bean burger instead! These patties are easy to make and can be kept in the freezer for quick easy meals. Use these black bean patties for any burger or meal that calls for “beef!”

For a low carb option, try serving your Black Bean Burgers on Portabella Buns!
Simply remove the gills and stem from 2 large portabella mushroom caps and grill over medium heat.
Dress your burger with your favorite toppings such as fresh lettuce, tomato, onion and avocado.
Use the Portabella Buns as you would with a regular hamburger bun!

Black Bean Burger
Serves 4

2 cups black beans (no salt added or low sodium)
1/2 chopped yellow onion
1/4 cup finely ground flaxseed
1 Tbsp chopped garlic
2 Tbsp freshly chopped cilantro leaves
2 tsp chili powder
2 tsp black pepper

Thoroughly rinse and strain black beans. Chop the yellow onion, garlic, and cilantro leaves. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.
Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry.
Note: If storing the black bean patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

Have a safe and fun Memorial Day Weekend!
Grill those veggies, and go rabbit!
xo

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