Tag Archives: greek yogurt

Strawberry banana smoothie

This isn’t going to be the longest (or best, or most original or most interesting) post but if you’re interested in a quick, easy breakfast or snack and you possess a blender, keep reading!

I used to be a person who never ate breakfast. At other times I would eat cereal, fruit, eggs, toast, or a full breakfast of eggs, hash browns and bacon/sausage. Lately, I’ve been making this smoothie. Not every day, and not always as breakfast but sometimes as a snack. It’s really simple but tastes amazing, almost like a dessert.

The interesting thing about this smoothie is the chia seeds. They really add a nice texture and make this a lot more substantial than just some blended fruit. The greek yogurt adds a nice thickness and the vanilla adds some flavor (though you could use plain if you wanted, I prefer the added flavor and sweetness.) You can, of course, use regular yogurt if you don’t like greek yogurt and adjust the amounts to your liking.

Ingredients:

1 banana, peeled and sliced
1/2 cup-1 cup chopped strawberries
1/4-1/2 cup vanilla greek yogurt
1 Tablespoon chia seeds (optional)
(water if needed for blending, less water will make a thicker smoothie)

Recipe:

1. Add all to blender.

lookin good

2. BLEND!

mmmm

3. Enjoy.

yay

Post & photos by: Melissa


Greek yogurt chicken

This food is a grilling type of food, but for some reason it reminds me more of the fall. If the weather was nicer I’m sure we’d do more outdoor cooking, but we get by.

This chicken can be cooked on the grill or inside, in a pan. If you wanted to, I’m sure you could even bake it. Enjoy! You could even grill the whole chicken breast if that’s more your style.

We also made some side dishes to go along with our meal. We chose to go with zuchinni and cinnamon-pineapple. It was so good.

Ingredients: 

1/2 pound chicken breast (cut up)
2 Tablespoons cumin
2 containers of plain greek yogurt
3-5 cloves of garlic, minced

For the Pineapple:

Cinnamon
Pineapple chunks 

Recipe:

1. Put the yogurt in the bowl.

2. Take the chicken and either cut it up or don’t, depending on your preference, then stick it in a bowl.

3. Mince the garlic.

4. Add cumin to the bowl.

5. Add the minced garlic.

6. Coat chicken in all ingredients.

7. Cover the bowl with plastic wrap.

8. Leave in fridge for 6-12 hours.

9. Remove bowl from fridge.

10. Either skewer chunks of chicken for grilling, stick in a pan for frying, or place whole chicken breasts on grill. Scrape most of the excess yogurt off.

11. Cook thoroughly. If you want to, during this time you can also grill the zuchinni and pineapple dusted with cinammon.

12. Done! You can work through this recipe the same way with the pineapple and the zuchinni, which you cook in a pan with a little bit of oil.

Photos by: Colin Diltz and Melissa Rook
Post by: Melissa Rook