treats

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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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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Recipes, Treats, Vegan

Healthy Vegan Banana Bread

Would you ever guess that this loaf of banana bread is healthy?!
Not only is it vegan and made from whole-wheat flour, but it does not contain any refined sugar, oil, or dairy!

I love bananas, in fact I think they are my favorite fruit (at the moment)!
I love them right out of the peel, dried as chips, frozen and dipped in chocolate, sliced on my almond butter toast, blended in my smoothies, and of course hot and gooey in my banana bread.

I had a huge bunch of bananas that were about to go bad yesterday, and my freezer was already filled with a bag of frozen bananas, so I decided to experiment with my very first vegan baking recipe from Love Food Eat. I love vegan baking because it’s always a challenge to substitute dairy products, and you can lick the entire bowl of batter without getting sick! While I was at it, I wanted to attempt to make the healthiest banana bread possible, without the use of oil, butter, shortening, eggs, or sugar!


Vegan Banana Bread

2 cups whole-wheat pastry flour
2 cups very ripe mashed banana
1/3 cup Medjool dates – finely chopped
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp ground flaxseed + 6 tbsp water
1 Tbsp sesame seeds

Preheat oven to 300 degrees. In a small bowl, combine ground flaxseed with water. Set aside and stir occasionally until it forms into a sticky/gooey texture. In a mixing bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Mash the banana and chop dates. Add mashed banana, dates, and flaxseed mixture to the dry ingredients and mix until it turns into a dough. Lightly coat a baking pan in nonstick cooking spray. Pour the dough into the pan and sprinkle with sesame seeds. Bake for 55-60 minutes until edges are golden and a toothpick comes out clean.

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