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 on Chobani Giveaway

  1. Anna Z
    May 30, 2012 at 8:21 am (5 years ago)

    What a great giveaway! I would like to share my go to berry protein smoothie.

    1 banana
    1/2 cup of frozen berries
    1/2 cup of orange juice (or whichever juice you prefer)
    1 single serving of CHOBANI yogurt

    Place banana, berries, OJ, and Chobani in blender. Select liquify and blend until thick yet smooth consistency.

    Delicious! and refreshing.

    Reply
  2. Lauren Anderson
    May 30, 2012 at 8:26 am (5 years ago)

    Quick Easy Healthy Ranch Dip!

    Ingredients:
    16 oz. Chobani 0% Plain
    1 packet Hidden Valley Ranch Dip Seasoning

    Directions:
    Simply mix together in a bowl and serve with raw veggies!

    Reply
  3. Allison G.
    May 30, 2012 at 8:32 am (5 years ago)

    Ooh I love Chobani! Here’s my go-to easy lunch/snack.

    Chobani Fruit and Yogurt Parfait

    1/2 cup plain chobani
    1/2 cup fruit – I love raspberries and blueberries
    A little squeeze of honey.

    Mix it all together for a tasty treat!

    Reply
  4. Laura C.
    May 30, 2012 at 9:10 am (5 years ago)

    Yogurt Sauce of the Gods

    2 6oz Cups of Chobani Non-Fat Plain Greek Yogurt
    1/2 Lemon
    1 Lime
    1 tbs garlic salt
    1/4 cup chopped cilantro
    3 small Persian cucumbers

    In a medium sized bowl mix together the Chobani yogurt, garlic salt and chopped cilantro. Then, juice the half lemon and entire lime using a hand juicer (or just a fork and your muscular hands) and pour the juices into the bowl. Using a grater shred the Persian cucumbers directly into the bowl. Mix together until the mixture resembles a creamy, well blended sauce of the Gods.

    Serve this heavenly concoction over brown rice for a quick and tasty lunch or over spinach as a dressing. This versatile concoction can also be used as a dip for multi-grain crackers or veggies. But no matter what way you serve it, it will make you feel just a little more Godly. Enjoy!

    Reply
  5. Audrey W.
    May 30, 2012 at 9:39 am (5 years ago)

    6 oz Chobani Yogurt (Any Flavor)
    1 Apple with skin cut up in small pieces
    1 Protein Bar

    Mix altogether.
    Great for a snack.

    Reply
  6. Karen Chiang
    May 30, 2012 at 10:41 am (5 years ago)

    I use (typically non-fat, plain) greek yogurt for a simple and yummy dessert or snack. It involves a few simple ingredients and only takes minutes to make.

    Ingredients (1 serving)
    6 oz. Greek Yogurt
    1/2 cup cooked brown rice
    1/2 of a mango cut
    1 tsp honey

    I typically cook about 3 cups of brown rice in a rice cooker using 2 parts water to 1 part rice. Let the cool and use it as needed while storing the leftovers in the fridge.

    Portion out about 1/2 cup of the cooled cooked brown rice. Add Greek Yogurt, mango, and honey. Mix the ingredients together and enjoy!

    This recipe is easy to modify as you can add different kinds of fruits and change up the yogurt flavor if you want. I find that just adding a tsp of honey to the plain non-fat Greek Yogurt is plenty of sweetness and flavor for me. You can also cut up the fruits ahead of time to cut down on prep time even more.

    Hopefully this recipe is a winner!

    Reply
  7. Sally Edwins
    May 30, 2012 at 12:11 pm (5 years ago)

    Yum! What an awesome giveaway! My fav Chobani recipe is also my go-to snack on summer Saturdays. It’s light and refreshing, but still filling and nourishing (according to the Rabbit Food Pyramid!) and as an added bonus, it’s a snap to make. The sweet watermelon and bell peppers are perfectly balanced by the tangy Chobani… Try it and you’ll love it!

    2-3 Tablespoons Chobani
    1/2 ripe avocado
    sliced and diced bell peppers
    diced watermelon
    2 whole wheat pitas
    goat cheese or feta crumbles
    optional: nut pieces such as walnuts or pecans; sunflower seeds

    Start by toasting the whole wheat pitas so they’re warm and a little crispy. While they’re toasting, smash the avocado together with the Chobani, making the most delicious sandwich spread/dip EVER! Simply spoon the Chobani+avocado heaven onto the center of the warm pitas. Top with diced bell peppers and diced watermelon, and for added pizzazz throw on some goat cheese or feta crumbles. For even more protein and crunch, a few nut pieces or sunflower seeds take this simple, fresh pita to the next level!

    Reply
  8. Stephanie
    May 30, 2012 at 12:58 pm (5 years ago)

    This is my go-to breakfast!

    1 serving Vanilla Chobani Greek Yogurt
    Handful of Back To Nature classic granola
    handful of thinly sliced strawberries
    a few fresh blueberries

    Mix it all together and enjoy your fresh fruit parfait!

    Reply
  9. Breanna von Muegge
    May 30, 2012 at 2:10 pm (5 years ago)

    The Best Smoothie EVER!

    1 medium banana
    1/2 to 3/4 cup of pineapple chunks
    6 oz of Chobani Pineapple Greek Yogurt
    1/2 cup frozen blueberries

    1. Place all ingredients in a blender and blend until creamy.
    2. Drink
    3. Bask in the delicousness 🙂

    Reply
  10. Gina M Maddox
    May 30, 2012 at 2:59 pm (5 years ago)

    Greek Yogurt Pancakes-

    8 ounces Greek yogurt
    7 tablespoons all-purpose flour
    1 tablespoon sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 large eggs
    1/2 teaspoon vanilla extract
    Directions:

    1
    Place Greek yogurt in a medium bowl. Add flour, sugar, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
    2
    Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don�t worry about the mixture being totally combined; a little white and yellow swirling is fine.
    3
    Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.

    Thanks for the chance to win!
    gina.m.maddox (AT) gmail (DOT) com

    Reply
  11. Kimberly
    May 30, 2012 at 3:12 pm (5 years ago)

    Neat! I have an awesome recipe for this. I made this as a health cookie for a class in college. There’s no added sugar and because of the beets they’re super beautiful. I use vanilla Chobani but you can use whatever flavor you like.

    Ingredients
    3/4 cup whole wheat flour
    1 medium sized beet, peeled and chopped into large chunks
    1 container vanilla Chobani yogurt
    1 tsp vanilla extract
    1 tsp raspberry extract
    1 tsp baking powder
    24 dark chocolate covered almonds
    10 roasted almonds, ground through a food processor
    1/2 cup raw shredded coconut + 1/4 cup for topping
    1 egg

    Directions
    Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

    1. Combine beet chunks, egg, and extracts in a blender
    or food processor until smooth. (Really blend it, you don’t want too many beet bits leftover.)
    2. Add yogurt and continue blending until completely
    combined.
    3. In a separate bowl combine flour and baking powder.
    4. Pour beet and yogurt mixture into flour mixture and
    stir until combined.
    5. Stir in ½ cup raw shredded coconut.
    6. Stick batter in the freezer for 15 minutes or so(it will make it easier to work with)
    7. On a plate, combine roasted almonds and ¼ cup coconut.
    8. Roll dough into balls about an inch and a half wide and roll in almond and coconut mixture.
    9. Place them onto your cookie sheet and flatten just slightly.

    Bake for 10 minutes.
    Once removed from the oven immediately push a dark chocolate almond *gently* onto each cookie.

    Here’s a picture! http://i.imgur.com/rB3yJ.jpg

    Reply
  12. Laurel
    May 30, 2012 at 6:16 pm (5 years ago)

    I love Greek yogurt and try to fit it into a lot of recipes! I made this a few weeks ago, inspired by a Frog Eye Salad my mom used to make. Quinoa and Greek yogurt make it much more healthy!

    1 16 oz can pineapple chunks
    1 small can mandarin oranges
    1 banana, sliced
    2 cups cooked quinoa
    2 cups plain low fat Greek yogurt

    Drain the cans of fruit, but save the juice in a separate container. Mix the fruit chunks and yogurt into the quinoa, adding the juice to taste as a sweetener. (You can also sweeten it with stevia instead of the juice.)

    Chill and serve cold.

    Reply
  13. Vickie B
    May 30, 2012 at 6:55 pm (5 years ago)

    My simple go-to snack or dessert is Chobani 0% Lemon w/mini nilla wafers. It tastes like eating a guilt-free lemon meringue pie.

    Also love any of the Chobani yogurts with crunched up pretzels mixed in for texture for a fab snack or dessert.

    Reply
  14. Alana
    May 30, 2012 at 9:32 pm (5 years ago)

    I switched to greek yogurt a while ago when I realized how much protein it has, and my favorite brand by far is Chobani. I love to have the plain yogurt with berries and Grapenut cereal, which I discovered is a healthy alternative to granola. I really like to use healthy alternatives when ever possible, and I started using Greek yogurt as a replacement for dips and sour cream. For veggies, a real quick and simple mixture is simply a couple tablespoons of Chobani nonfat plain greek yogurt mixed with a small amount of dill pickle juice, with as much herbs and onions in the juice as possible. You don’t have to do much but take the juice and herbs out of the pickle jar.

    For an actual recipe though, I absolutely love this taco salad that I make.

    4 oz ground turkey meat
    1 tablespoon chopped onion
    salt and pepper
    juice of a lemon
    chopped lettuce
    salsa/ pico de gallo
    3-4 tablespoons Chobani nonfat plain Greek yogurt
    Tapatio hot sauce

    Sautee the onions, turkey meat, salt and pepper in a pan until brown. Drain and let cool.
    In a small ramekin, mix the yogurt and tapatio hot sauce together until it’s well blended and put to the side.
    Toss lettuce in lemon juice and top it off with the turkey meat, salsa and yogurt mixture.
    You can add what ever other toppings you like to the salad- cilantro, black beans, or some cheese (depending on how healthy you want it to be).

    Chobani Greek yogurt is an excellent sour cream replacement!!!

    Reply
  15. Christin
    May 31, 2012 at 6:10 am (5 years ago)

    my favorite breakfast
    fruit smoothie:
    1 cup frozen fruit (mango, pineapple, peaches, strawberries)
    1 container plain Chobani yogurt
    1 cup seltzer water

    something i want to try with chobani yogurt:
    watermelon, celery, red onion, feta cheese salad with yogurt, lemon/lime dressing
    (going to try it this weekend for an outdoor party)

    Reply
  16. katy
    May 31, 2012 at 11:58 am (5 years ago)

    8 C peeled and cubed butternut squash
    ½ T ground cinnamon
    1 t each nutmeg and salt
    ½ C olive oil
    3 cloves garlic, minced
    ½ t cayenne pepper (optional)
    ½ C diced yellow onion
    8 C vegetable stock
    1 C (8 oz.) Vanilla 0% Chobani Greek Yogurt

    Preheat oven to 400°. Toss squash with spices, salt and olive oil in a large bowl. Spread mixture on a cookie sheet pan and roast for 12 minutes. In a large stockpot over medium high heat, sauté onions and garlic until tender. Add the squash mixture and sauté for an additional 5 minutes. Add stock and simmer 20 minutes. Add the cayenne and salt and pepper to taste. Puree the squash with a stick blender or food processor until smooth. Remove from heat and fold in the Chobani Greek Yogurt until creamy and fully blended.

    This is my favorite! I never feel comfortable eating soups at restaurants (since they often don’t know if they use chicken stock or not) I love to make homemade soups 🙂

    Reply
  17. Vanessa G
    May 31, 2012 at 2:05 pm (5 years ago)

    P.B and banana Popsicles:
    One cup Greek yogurt
    One cup milk( I use skim)
    Fourth cup of pb (I use JIF)
    Third cup water
    Two bananas(don’t freeze)
    *Blend all of them up and pour into the popsicle molds.* Freeze* Eat and enjoy!!
    I LOVE pb and I love Greek yogurt, so this is the best of two worlds!

    Reply
  18. Jess @ Floptimism
    May 31, 2012 at 7:17 pm (5 years ago)

    I love using yogurt in recipes, and Chobani is perfect in so many different kinds of smoothies. Here’s one of my favorite smoothie recipes!

    Sunrise Daiquiri Smoothie
    This (virgin!) morning beverage is alive with fruity and citrusy flavors, with just the slightest edgy undertone from the rum extract and a silent-but-deadly-nutritious component masked by all of the deliciousness of the other ingredients. No protein powder required.

    Yield: 1 serving
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    (printable recipe)

    The Ingredients
    1 tablespoon shredded coconut
    ¾ cup frozen strawberries
    1 container Orange Vanilla Chobani Champions
    ½ banana, chunked
    ½ cup unsweetened almond milk
    scant ¼ teaspoon rum extract*
    1 tablespoons ground flax meal
    zest of ½ small orange

    The Method
    Combine all of the ingredients in a well-powered blender, starting with the coconut and strawberries to give them the most contact with the blade (as these will be the most challenging to puree completely). Blend until you reach the desired consistency and transfer contents to a glass.

    Notes:
    *I don’t have a measuring spoon for ⅛ teaspoon, so I just tried to get as close as I could to that small measurement using the ¼ teaspoon. I didn’t find it to be overpowering in the slightest, though, so even if you do have that small of a measurement you might still want to just use the larger one and not fill it all the way up. I aimed for half-way, of course, but ¾ full is probably closer to what I actually achieved.

    Original post on my blog: http://floptimism.blogspot.com/2012/05/sunrise-daiquiri-smoothie.html

    Reply
  19. kristyn
    May 31, 2012 at 8:02 pm (5 years ago)

    i like to make my own frozen “pumpkin pie” yogurt

    6oz 0% plain or vanilla chobani greek yogurt
    1/4cup canned pumpkin (i used libbys)
    1/8tsp of pumpkin spice
    1/8tsp of cinnamon

    Optional toppings: 1Tbsp sliced almonds, 1/4cup favorite cereal or low fat granola, or a crushed low fat graham cracker.

    Mix the greek yogurt and canned pumpkin together in a bowl. After that is mixed well sprinkle the two spices and mix well into the yogurt/pumpkin mixture. Then put in the freeze for an hour or two and eat!
    You can also sprinkle with some sliced almonds, cereal, or crush a low fat graham cracker on top!

    Reply
  20. Jenn
    June 1, 2012 at 10:59 pm (5 years ago)

    Since I decided to healthy eating and fitness for ice cream and TV watching, I’ve had to find/come up with recipes that will help me stay on the straight and narrow. I came across a recipe for rose ice cream late one night, and decided to make it my own with a tub of Greek yogurt instead of a homemade custard. Coincidentally, the yogurt I used was Chobani, my first Greek yogurt purchase. I’ve been happily making this and other flavors for a few months, and I honestly cannot tell the difference between my Greek yogurt “ice cream” concoctions and the stuff I used to buy (okay, I occasionally still buy it) at the store.

    My absolute favorites (I could not choose between them!)
    Rose Pistachio “Ice Cream”

    Ingredients

    32 oz Chobani 0% Greek Yogurt (Plain)
    1/2 cup chopped pistachios
    1-1/2 tsp. rose extract
    1/2 cup evaporated cane juice
    1 T vodka (prevents “ice cream” from getting too hard and forming ice crystals)

    Instructions:

    Soak pistachios up to four hours, and then roughly chop.

    Combine yogurt, rose extract, cane juice, and vodka in a large bowl. Stir well, then add pistachios. If using an ice cream maker, skip the stirring, add all ingredients at once, and freeze the mixture to manufacturer’s instructions.

    Pour the mixture into popsicle molds or a freezer-safe bowl with a tight lid. If using a bowl, stir the mixture every forty-five minutes.

    Once frozen, remove, let it rest until ready to serve.

    Reply
  21. Jenn
    June 1, 2012 at 11:00 pm (5 years ago)

    Oh Lord, my comment makes no sense. I meant to say “traded ice cream for healthy eating and fitness”.

    Reply

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