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Entries in Greek Yogurt (7)


Frozen Greek Yogurt Bars

For better or worse, I'm a dessert person. I love a tasty treat in the evening after dinner. In an effort to get back to pre-pregnancy weight, the nightly servings of ice cream had to go, as did the cookies and brownies that made an appearance a bit too often during those 9 months. Since I can't seem to give up "dessert," I have gone on a hunt for healthier substitutes. I found this recipe from The Lean Green Bean while browsing Pinterest and made some slight modifications. The result is a tasty snack/desser/late night treat that is far better for you than that double scoop of chocolate chip cookie dough ice cream ...and almost as good.

Frozen Yogurt Bars

Servings: 12 bars

  • 3 cups 0% plain Greek yogurt
  • 2 bananas
  • 2 cups strawberries 
  • 1 cup low fat granola
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • 2 Tbsp honey
  • 2 tsp vanilla extract



  1. Place bananas and strawberries in food processor and pulse until chopped into bite size pieces. 
  2. Mix all ingredients together in medium bowl.
  3. Line 9×13 pan with foil or parchment paper.
  4. Spread mix in pan and place in freezer until frozen, at least 3 hours.
  5. Flips yogurt bars onto hard surface. Cut into 12 pieces.
  6. Store in airtight container. If you need to stack the bars, separate layers with parchment paper.



Cilantro Lime Dressing

Ah, a zesty salad dressing. Chobani greek yogurt serves as a phenomenal (and incredibly healthy) base for thick salad dressings. The cilantro is fresh and the lime juice adds a terrific zing to the dressing. What you have here is a powerful flavor combination of green goodness. I served this over my shrimp salad one night and continued to use it to dress up my salads throughout the following week.

Cilantro Lime Dressing

  • 1/3 cup extra virgin olive oil
  • 1/2 cup chobani 0% plain yogurt
  • 1 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt
  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

Spaghetti Squash Patties with Chobani Siracha Sauce (and Lemon Kale on the side)

I am the Queen of turning any vegetable into a "patty," "cake," or "burger." I'm not sure why I like serving vegetables that way. Maybe it's because I can convince my husband that I am not just feeding him cooked vegetables, but instead I am feeding him a "burger," a meal that qualifies as a main dish. For whatever reason, veggies turn themselves in to burgers at least once a week in our house. As a result, it is a constant challenge to find unique and different ways to make a "burger." This week was no exception. I took spaghetti squash (a great substitute for pasta) and roasted it. After scooping it out, I drained it of liquid, mixed it with garbanzo flour and herbs and formed them into patties. Using Chobani greek yogurt, I made a spicy dipping sauce. Kale served as my green and voila, a full-blown vegetarian dinner. The squash patties were crunchy on the outside and juicy on the inside. The cayenne pepper gave the patties a bit of a kick and the combination of sirachi and greek yogurt resulted in a dipping sauce that lit your mouth on fire. Two thumbs up for spaghetti squash patties.

Do you turn veggies into "burgers"? What's your favorite type of "patty" or "burger"? Is it a typical, beef based burger or something unique?

Spaghetti Squash Patties with Chobani Sirach Sauce (and Lemon Kale on the side)

  • 2 cloves garlic
  • 2 lb spaghetti squash
  • 1/2 sweet yellow onion
  • 1-2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 1/3 cup garbanzo flour
  • 3 tbsp Chobani 0% plain yogurt
  • 1 tsp Siracha sauce
  • Kale
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  1. Preheat oven to 400 degrees F.
  2. Place squash on a baking sheet and roast for 30 minutes.
  3. If the squash is tender, cut it in half. If not, let it roast for another 10 minutes.
  4. Scoop out the seeds and throw them away. Scoop in the interior of the squash into a collander and let sit.
  5. Finely chop the onion and mice the garlic. Mix these in a medium-sized bowl.
  6. Pat the squash dry, squeezing out the liquid. Place the squash in the bowl with the onions and garlic.
  7. Add the egg, cayenne pepper, salt and pepper and mix.
  8. Spray a pan with non-stick cooking spray. Form squash into individual patties, approximately 3-4 inches in diameter. Place in pan ad cook for 5 minutes on each side, making sure not to burn.
  9. Place cooked patties in the oven on low while cooking the remaining patties.
  10. Mix siracha sauce and Chobani Greek yogurt together. Add siracha sauce, 1 tsp at a time until you have reached the desired spiciness.
  11. In a separate pan (medium-sized), place chopped kale, lemon juice, olive oil, and a dash of salt and pepper over medium-high heat. Sautee kale until it has cooked down, roughly 5-8 minutes. 
  12. Serve hot patties with a dollop of Chobani Siracha sauce and Lemon Kale on the side.

Hooked on Chobani (plus a Giveaway)

This giveaway is now closed. Congratulations to Autumn B, winner of Chobani yogurt giveaway. Autumn is looking forward to making Pumpkin Muffins with her free Chobani. Autumn, please look for an email from me at simplefoodhealthylife (at) gmail (dot) com with your address. Stay tuned for more great giveaways!

For those of you who follow me regularly, you know that I love using greek yogurt in my cooking. It is versatile and incredibly healthy. I use it in place of whipping cream, sour cream, ricotta cheese, cream cheese, oil, butter, etc. In other words, you name it and I won't hesitate to swap out a less than healthy ingredient and swap in some Chobani yogurt.

The first time I tasted greek yogurt, I was totally against it. I actually hated the taste and moved right along, reverting back to regular ol' Dannon or Yoplait. When I switched my eating habits to a mostly vegetarian lifestyle, I realized that I needed to get extra protein from somewhere. After resisting the greek yogurt phenomenon, I bought a single, 6 ounce cup of non-fat Chobani honey flavored yogurt. As you might have guessed, I ate the entire thing. I went back and bought non-fat strawberry and non-fat pomegranate Chobani flavors. These were even better. I purchased a single, 16-oz 0% plain Chobani container and started experimenting with it in my cooking. Guess what? You couldn't taste a change in flavors. I tried some of the other popular flavors and they just weren't the same; the texture was less creamy than Chobani and slightly more bitter. I was hooked. Hooked on Chobani.

Chobani contains only "natural" ingredients. The milk is rBST free, meaning the cows are not treated with synthetic growth hormones. Even the fruit at the bottom of the yogurt cups is real fruit and is sweetened only by using evaporated cane juice. For folks with gluten, corn, nut and soy allergies, Chobani is entirely safe for you to eat. And the reason I eat it? It has two times the amount of protein as regular yogurt; anywhere from 14-20 grams of protein in a 6-ounce serving. If that doesn't rock your world, I'm not sure what does!

One of my most favorite things about Chobani is their extensive line of flavors. For starters, they are constantly coming out with new flavors (the three latest being Blood Orange, Apple Cinnamon and Passion Fruit). They also have a kids line, Chobani Champions, with flavors geared towards a younger palate. As if that isn't enough, Chobani has non-fat yogurt flavors and low-fat yogurt flavors. Their plain yogurt is also available in both 0% fat and 2% fat, perfect depending on what you are substituting it for. For example, if I am using it instead of cream, I use the 2%. However, when I make frozen yogurt or muffins, the 0% plain is great.

Chobani recognizes that not everyone know what to do with greek yogurt. Aside from the obvious - eat it like regular yogurt - there are thousands of different ways to use it. The Chobani Kitchen develops recipes using Chobani yogurt and provides you with access to all of them. They have recipes for side dishes, dips, appetizers, main dishes, desserts, frostings, and so much more. It is the perfect place to browse if you are hesitant to substitute Chobani for other ingredients.

I have had the chance to taste almost all of their flavors. The plain flavors are perfect for cooking. The vanilla is my favorite to serve with fresh cut fruit, a drizzle of honey and a sprinkle of cinnamon over top. The fruit flavors are endless and provide something for everyone. If you are a first time Chobani consumer, I recommend starting with the Pomegranate or Strawberry; the strawberry is delicious and is probably the easiest transition from regular yogurt to greek yogurt. The pomegranate is my favorite because Chobani includes pomegranate seeds in the yogurt, giving a bit of crunch and texture to the yogurt. Delicious ladies and gents, delicious! Oh - and don't forget to pop on over to Chobani's website and print out some coupons before you go to the grocery.

Now for the giveaway. You have SIX ways to enter to win some delicious Chobani yogurt. The giveaway will close Monday, January 6, 2012 at 11:59p.m. I will contact the winner on Tuesday, February 7, 2012 via email. Please make sure to leave your email address. There is one mandatory entry and five optional entries. Please leave a SEPARATE comment for every entry.

  1. Mandatory Entry: Browse through some of my recipes below or head on over to Chobani Kitchen and let me know what recipe youare most looking forward to cooking with Chobani greek yogurt.
  2. Follow Simple Food Healthy Life on Twitter.
  3. Follow Chobani on Twitter
  4. Like Simple Food Healthy Life on Facebook.
  5. Like Chobani on Facebook.
  6. Tweet the following message on twitter: Get hooked on #Chobani greek yogurt with a giveaway from @Chobani via @Smplfdhlthylfe http://bit.ly/wBe22k #giveaway PLS RT

If you aren't sure what to do with Chobani, here are some of my recipes that incorporate Chobani yogurt. Don't be afraid to play around and try it out. Experimentation can lead to some wonderful outcomes in the kitchen.

What are your favorite ways to eat Chobani greek yogurt? Any great recipes that I should be aware of?

Apple Cinnamon Chobani Muffins

Vinaigrette Salad Dressing with Greek Yogurt

Simple Lebanese Fatteh Casserole

Chocolate Chip Scones, Revisited

Ravioli with Butternut Squash Filling in a Sage Brown Butter Sauce

Kale Dumplings

Chocolate Chip Frozen Yogurt with Caramelized Rum Bananas

Disclaimer: Chobani provided the 0% and 2% Plain Yogurt and 0% Vanilla Yogurt to review at no cost. No additional compensation was received. All opinions expressed are my own.


Chocolate Chip Scones, Revisited

On Sunday, November 21, 2010, I posted a recipe for Chocolate Chip Scones. Fourteen months later, I finally decided to make these scones again. Armed with more knowledge about cooking and baking than a year ago, I tweaked the recipe slightly. I took out the cream and replaced it with Chobani 0% Greek Yogurt and I substituted regular white sugar for brown sugar. I sometimes worry that adding greek yogurt will lead to a bitter, sour cream taste. Without fail, the recipes using greek yogurt come out tasting marvelous. These scones are no exception. They are moist and soft, and the swap of greek yogurt for cream makes them that much healthier. It just goes to show, removing butter and whipping cream from recipes does not have to result in a flavorless food. And while you may think scones take a lot of work, I had these cooked and on the table within 30 minutes of waking up. Next time you crave a scone, skip Starbucks or the local pastry shop and try making them yourself. Remember, you can substitute chocolate chips for nuts, cinnamon morsel, and fresh or dried fruits.

Chocolate Chip Scones, Revisited

Servings: 8-10 scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled and diced
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup 0% plain Chobani greek yogurt
  • 1 egg
  1. Preheat oven to 375 degrees
  2. In a mixing bowl, beat together cream, egg and vanilla. In another large bowl, stir together flour, sugar, chocolate chips, baking powder, cinnamon, salt. Cut in butter in small chunks and mix.
  3. Slowly pour wet ingredients into the bowl of dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times.
  4. Lightly flour a surface.
  5. Shape dough into a circle, roughly 6-8 inches in diameter by 2 inches in height. 
  6. Cut the circle into 8-10 wedges. Place scones on lightly greased baking sheets.
  7. Bake until golden brown, about 15-20 minutes.