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Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Greek Yogurt All Day



Believe it or not, it took me foEVAH to hop on the greek yogurt train.

1) I'm a HUGE texture person.. so this "gunky" stuff seemed gross.
2) I heard the it was really sour & that seemed odd to me being that I get my sour fix from Sour Patch Kids.
3) I'm the type of personal that refuses to do something just because it seems popular. I thought greek yogurt was some pinteresty fad that people would get over soon enough..

 Chobani is LAUGHING hysterically at their success as I type.

1) Greek yogurt is now a protein STAPLE in our house. If you go with Chobani, as opposed to many off brands, you can get the original flavor with very little sugar added and as much as 16+ grams of protein in each serving!!
2) There are SO many ways to down play the sour/tart factor. Original greek yogurt is super tasty with honey, stevia or agave! 
3) Greek yogurt is WAY more dynamic than traditional yogurt.

Point #3 brings me to the reason for my post today. Greek yogurt can be used ALL.DAY.LONG. Seriously let me just show you.

Breakfast:


My favorite ways to have greek yogurt with my breakfast is to make a bowl with crunchy granola and cold fruit OR with hot steel cut oats and warm cinnamon apples (can you say fall, y'all!?).

Baking Substitute:


-> for butter or oil!

Check out the recipe for Blueberry Yogurt Muffins HERE ,where I substituted half of the butter the recipe called for and ALL the oil with plain greek yogurt!

Lunch:


Use greek yogurt in place of mayo -> I love making tuna salad with a dollop of yogurt, hard boiled egg, diced apple and a little pickle then serving it with a toasted pita or tortilla. {YUM} It's quick, simple, delicious, healthy AND 21 day fix approved!

I also use greek yogurt in my famous chicken salad that has lemon juice, tarragon, diced grapes, celery and occasionally red onion! You're welcome :)

Dinner:


Swap our your sour cream and top your tacos, salad and burritos with yogurt!! It was such a mental road block for me initially, but I can now EASILY swap out sour cream in just about any dish, dressing or DIP with chobani. I hope that just blew your mind a bit. Think about that for a second. Greek yogurt ranch dressing. Greek yogurt in your mexican layered dip. Greek yogurt mashed potatoes. The list goes on! Now I'm drooling..

Snack or Dessert:


During a strict meal plan, this stuff is like CRACK, but I promise you'll love this concoction any time! Mix up some peanut butter (or PB2) with honey, greek yogurt and cinnamon for a DECADENT fruit dip that you can make in bulk to keep in your fridge!

I might not have told you anything that you haven't heard before, but maybe I reminded you to actually use it more! If you have any other suggestions for me, please share them below! We're always looking for ways to make our snacks and meals healthier.

Happy Wednesday, friends!!







Blueberry Spinach Muffins

I'm always on the hunt for healthy, no-guilt treat recipes that are easy to whip up, as I am by NO means a baker. Tonight, I was paroozing pinterest, while standing hungrily in my kitchen post-workout, & found my inspiration for this recipe.


{recipe found here, but my recipe includes adaptations}

My Ingredients:

1.5 C Whole Wheat Flour
2 Tablespoons + 2 Teaspoons of Truvia
1.2 C Unsweetened Applesauce
"Palm-ful" of Fresh Blueberries
1 Large Egg
1 Teaspoon Vanilla Extract
1 C Fresh Spinach
2 Tablespoons of Coconut Oil
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Salt

[[I also ended up using a splash of unsweetened almond milk]]


Directions:

1. Turn on your favorite iTunes station or the latest episode of The Bachelorette.

... THEN, Pre-heat oven to 350° F :)

2. Combine Truvia, Egg, Applesauce, Vanilla Extract, Oil & Spinach in a blender or food processor and give it a whirl! Pour blended spinach liquid into a large mixing bowl.


3. In a separate bowl, combine flour, baking soda, baking powder & salt.

4. Mix the wet & dry ingredients together with a spatula- the duo will form a thick dough.



**To loosen mine up a bit, so I could fold in my blueberries, I added a splash of unsweetened almond milk.

5. Fold in said blueberries



6. Spoon dough into a greased muffin tin & place in over for 15-18 minutes.

7. Eat a muffin IMMEDIATELY after baking (just kidding, watch out for burning your mouth!). Then, portion the rest of the muffins into baggies so you can freeze or refrigerate the perfect amount.


**This recipe makes about 9-10 large muffins**


If your sweet tooth is super cray-cray & you need to take these bad boys to the next level, try drizzling a small amount of honey or agave while hot!

Give this recipe a try and let me know what you think.

Bon Appetit
xo



Blueberry-Oat Yogurt Muffins

Enjoy these moist, warm muffins with sweet, gooey blueberries sweetened oh so lightly & baked to a golden perfection with a melt in your mouth center and crisp top..



*insert SWOON here*


Good ole pinterest comes thru again for this recipe inspiration {from domesticatedacademic.wordpress.com}.



Ingredients:

2 cups all-purpose flour
{I used gluten-free baking flour)
1 cup oats–quick or regular oats
1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend
{OR 2/3 cup sugar.. I use truvia}
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups honey nonfat Greek yogurt
{I used plain chobani}
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

*if you're feeling spicy, try adding some lemon juice OR ground cinnamon*

Directions:

Heat oven to 350°.


Coat muffin tin with cooking spray or liners.

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely.

Gently fold in blueberries.

Spoon mixture into muffin tins {don't be afraid to fill them full}.

Be aware that this becomes more of a dough than bater.. see?


Bake until top is golden and springs back when you touch it,  about 25 minutes.. but keep timer and monitor after minute 22-ish.








Bon Appetit! 

xo, linz


DOUBLE Chocolate Cookies (Grain Free, Biscuit!)

There is this cookie recipe that just changed my life last night. So maybe that's a little dramatic.. but these cookies are the BOMB.COM! I gotta hand it to detoxinista.com for this gem!

Okay, so if there is no grain & less than one cup of chocolate chips, does that makes these healthy?

who am I kidding..I don't even care.

Make sure you try these out.. and don't worry, the prep/bake time is SO super fast!



INGREDIENTS
  • 1 cup creamy almond butter
  • ½ cup cocoa powder
  • ½ cup honey
  • 1 egg
  • ½ teaspoon fine sea salt
  • 2 teaspoons vanilla
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips

** my Lindsey spin to this recipe was to sprinkle shredded coconut on top before baking**
**ALSO, I plan to try these next time with my chocolate shakeology.. #boombaby *

Love & Chocolate,
Linz-erilla