Chobani Promotion

I do love the Chobani Greek yoghurt. I love the company and the product for so many reasons. Natural food is better for you, greek yoghurt has no fat and serves you all the protein you need and tastes delicious!
Funny enough my husband recently took a job at the Chobani in Soho, NYC. If you know my husband, you know that he is not really a culinary expert, he loves to eat good food, but his signature dish (while I am out of town) are sliced onions on crackers.
Over the last 6 years (ever since we had kids) I found myself numerous times explaining why I am buying organic milk, since "normal milk" is so much cheaper and why chicken, meat and veggies have to be local and organic as opposed to standard grocery quality. So now, after meeting some of the most wonderful chefs the culinary world has to offer and learning so much about nutrition, he comes home with a whole new perspective on food! Thank you Chobani :-)

It is so easy to buy prepared meals and drive though fast food chains to put dinner on the table. Trust me I do that too from time to time. However, with my blog I want to show how easy and quick everyone can create a fabulous dinner from scratch and feel really good about serving it!


Tzaziki with red beets:

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 3 medium red beets, washed, trimmed
• 2 T extra virgin olive oil, divided
• 3 sprigs fresh thyme
• 1½ T freshly chopped dill
• 2 T freshly chopped mint
• 3 T freshly chopped chives
• Kosher salt and freshly ground black pepper, to taste
• Pita bread or cucumber slices, for serving
  
  

  PREPARATION

  Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.

  Season beets with 1 T olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool.

  Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.

  Combine strained Chobani, beets, remaining 1 T olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.

  Serve with fresh pita bread or on cucumber slices.

  
  

Tzaziki

• 2 cup Chobani Non-Fat Plain Greek Yogurt
• 1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel
• 2 garlic cloves, minced
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh or 1 ½ t dried thyme
• 2 tsp fresh lemon juice
• ¼ tsp kosher salt

Mix all ingredients together in bowl. Cover and refrigerate 1 hour or overnight

Mix your own creation:

just add any fresh fruit, nuts, seeds, chocolate chips... whatever you feel like to a cup of plain greek yoghurt! Yummy breakfast in less than 5 minutes!