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Contests & Giveaways, Desserts, Recipes, Snacks, Treats, Vegetarian

Healthy Cookies + Chobani Giveaway Winner

Congratulations to RFFMBT reader: Kimberly, winner of the Chobani Giveaway!

All of the submissions looked so delicious, and I had such a hard time selecting just one winner! Kimberly’s Healthy Beet Cookies were so innovative and creative that I just had to give them a try. I love that her recipe doesn’t contain any added sugar or oil, making them totally rabbit food approved! I have to say that these are probably the prettiest cookies I have ever seen. The bright fuchsia color is absolutely stunning, and I enjoyed the warm flavor with earthy notes. What show stoppers! Thank you for your awesome recipe, Kimberly! Check your email for details about receiving your prize!

Thank you to Chobani and everyone who entered the giveaway, I loved everyone’s fabulous combinations and healthy recipes containing Greek yogurt!
Hopefully I will have the opportunity to host some more giveaways in the future!

Healthy Beet Cookies
Recipe By: Kimberly
Makes 24 cookies 

6 oz 0% Vanilla Chobani Greek Yogurt
3/4 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1 egg
1 medium beet – peeled and chopped
1 tsp vanilla extract
1 tsp raspberry extract
1 tsp baking powder

Topping
1/4 cup unsweetened shredded coconut
10 unsalted roasted almonds – ground
24 dark chocolate covered almonds

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or lightly coat baking sheet with nonstick cooking spray.
Combine chopped beet, egg, and extracts in a high powered blender or food processor and blend thoroughly until there are no beet bits leftover. Add yogurt and continue blending until completely combined. In a separate bowl combine flour and baking powder. Pour beet and yogurt mixture into flour mixture, followed by ½ cup raw shredded coconut. Stir until the batter is well combined. Place batter in the freezer for about 15 minutes so it can set and be more manageable. While the batter cools in the freezer, grind almonds in a blender or food processor. After the almonds are ground, combine in a bowl with ¼ cup coconut. Remove batter from the freezer, and spoon dough into 1in wide balls and dip in almond and coconut mixture. Place each ball onto a cookie sheet and lightly flatten with fingers. Bake for 10 minutes. After removing from the oven, instantly push a dark chocolate almond on top of each cookie. Allow cookies to cool before consuming.

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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.


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