Tag Archives: chobani

Orange & Ginger Creamsicle Smoothie

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Orange & Ginger Creamsicle Smoothie | So... Let's Hang Out

When you are a kid, there’s pretty much no vehicle more awesome than an ice cream truck. It’s sugar on wheels. I remember the ice cream truck targeting our neighborhood since it was filled with kids. My brother and I would perk up, then in a joint effort run to our parents. “Can we PLEASE, PLEASE, PLEASE get some ice cream?!” It was as if nothing else mattered and maybe we could possibly die if ice-creamy goodness did not hit our lips in the next two minutes. Sometimes the ice cream truck would travel to our house close to dinner time, and the answer would be no. In these cases I remember the world ending a little bit. There was some light pouting, maybe some foot stomping. My brother, who is six years younger than myself, would either follow my pout-y lead, or in a true act of excellence THROW himself on the floor. We were dramatic. Mom ignored it. Good move, mom. Imagine what we could do if we had an audience!

But sometimes, just sometimes, the ice cream truck would roll around in the early afternoon. This, my friends, was destiny. I remember the selection being a hard one to make. Should I go Drumstick? Flintstones Push-Up Pop? Ice Cream Sandwich? Maybe something that tastes like bubblegum (because I am a kid and bubblegum flavored things seem like a good idea and don’t make me gag. Obviously, I have not developed proper taste buds). Or… how about a Creamsicle? Who doesn’t love a Creamsicle? I would never pick out an orange flavored popsicle, but when you add vanilla ice cream into the middle, magic happens. It’s never a bad move.

You know what else isn’t a bad move? How about the delightful flavors of a Creamsicle for breakfast? There will be no pouting and definitely no throwing ones self on the floor. It’s like drinking ice cream for breakfast! Pure nostalgia.

Of course, I’m not actually feeding you ice cream. Instead Greek yogurt mingles with honey and fresh squeezed orange juice. There is some almond milk that adds creaminess and a frozen banana that adds body and some extra sweetness. Did I mention some freshly-grated ginger? The spiciness of the ginger makes this more of a grown-up Creamsicle. There are no handfuls of spinach. There are no kale leaves. There are no flax seeds. Of course, you could add in ALL of those things and it would still be delicious, but sometimes you just want to keep it simple.

Orange & Ginger Creamsicle Smoothie | So... Let's Hang Out

Enjoy, Friends! Happy Monday!

DISCLAIMER: THE NICE PEOPLE AT CHOBANI SENT ME SOME OF THEIR PRODUCT FOR RECIPE TESTING AND DEVELOPMENT. HOWEVER, ALL OPINIONS ARE MY OWN.

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Orange & Ginger Creamsicle Smoothie

Ingredients

  • 1 6oz container of Chobani 0% plain Greek yogurt
  • Juice from 2 oranges
  • 1/2 frozen banana
  • 3/4 cup almond milk
  • 1/2 inch of freshly grated ginger
  • 1 tbs of honey
  • 3-4 ice cubes

Instructions

  1. Add all of your ingredients into your blender and process on high until smooth.
  2. If you desire a thicker smoothie, add a bit more ice and blend again until smooth.
  3. Pour into a glass and enjoy immediately!
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Crustless Kale & Feta Quiche With Greek Yogurt

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Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang Out

I am back. I can breathe out of my nose. It basically feels like the first day of spring. I want to click my heels and dance with my hands waving in the air. I want to do jumping jacks.  I want to bake cookies. I want to do anything that is not struggling to breathe while lying on a couch and watching terrible daytime programming. I want to eat anything but chicken soup. If I eat anymore chicken soup, I fear I will actually transform into a chicken. This would make my cooking/blogging life difficult. Wings don’t have thumbs, making it very hard to type and even harder to lift things like pots or baking sheets.

Enough of that. I haven’t left the house for more than ten minutes at a time in the last six days. Forgive all preposterous declarations of what life would be like if I was indeed a blogging chicken. It would be hard, that’s all I am sayin’.  Also, I would probably not make you things like quiche. Chickens don’t eat quiche. Aren’t you happy I am not a chicken?

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang Out

This is probably no secret by now, but I tend to cook with what I have on hand. I am not much of a planner in my day to day cooking life. My Mom came to visit a few weeks back, and I wanted to make her a nice breakfast. Moms totally deserve nice breakfasts. When I looked in my fridge, I saw the usual suspects: Kale, Eggs, Cheese.  The only thing standing between me and a fabulous quiche was milk. I stared at the vanilla almond milk we keep on hand and considered it. (I once made mac and cheese with vanilla almond milk. You can gag now. I did.) Nope. That will not do. Coconut milk? Nope. I then spotted some Greek yogurt. Hmmm… why not? It was totally worth a try. If It didn’t work out there was always granola.

I sauteed onions and garlic with kale and stewed tomatoes. Holy yum!

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang Out

I beat eggs into greek yogurt until it became almost fluffy. I put the sauteed kale into a cast iron baking dish with crumbled feta.

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang Out

Then there was cheese on cheese. Grating some fresh pecorino on top assures that you will get a nice golden crust.

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang OutSee? I promised.

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang OutNow it was time for the moment of truth… the tasting. I took a bite thinking “Please let this be better than vanilla almond milk!”

Crustless Kale & Feta Quiche With Greek Yogurt | So... Let's Hang Out

HOLY EGGS! It was delish. Greek yogurt really does its thing in this quiche. It brings a little bit of a welcome tartness to the dish and helps those eggs stay really light and fluffy!  Basically, I am a genius (on accident…per usual). Everyone had a couple of pieces. Mom was happy. Bellies were full. I am not a chicken. End of story. Ta-daaa!

Disclaimer: The nice people at Chobani sent me some of their product for recipe testing and development. However, all opinions are my own.

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Crustless Kale & Feta Quiche With Greek Yogurt

Ingredients

  • Olive Oil, enough to coat a pan
  • 1 bag of kale (or one bunch, chopped)
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1/4 cup chicken broth (veggie broth can be substituted)
  • 1 14oz can of vine-ripened tomatoes, drained
  • 6oz Greek Yogurt (I used Chobani 0% Plain Nonfat)
  • 5.25 oz sheep's milk feta, coarsely chopped
  • 5 eggs
  • Grated pecorino romano cheese, to top
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 350 degrees
  2. Prepare all of your veggies by washing, chopping and mincing.
  3. In a large saucepan, heat up some olive oil over medium heat.
  4. Once your olive oil is heated, add in your onions and your garlic and saute until translucent.
  5. Add in your kale and begin to saute. If it is having some trouble wilting, you can add in your broth. Cover it and cook down for a couple of minutes.
  6. Once your kale leaves have begun to wilt, you can add in your can of drained tomatoes and stir. Allow to cook together for a couple of minutes with the lid off, stirring occasionally.
  7. Turn the heat off on your burner and add your chopped up feta to your kale mixture. Stir it all together until everything is evenly combined.
  8. Put your kale mixture into a greased baking dish. I used a 9 inch cast iron pan.
  9. Add your yogurt to a medium sized bowl. Crack your five eggs into the same bowl and whisk together until there are no lumps and the eggs are fluffy and thick. If your eggs are not liquid enough add in a tiny splash of water and continue to whisk until it is mixed through.
  10. Add your egg mixture on top of your kale mixture in the baking dish. With a fork, move around some of the kale mixture so that the egg mixture can seep into the entire dish and does not sit on top.
  11. Salt and pepper the top of your quiche.
  12. Grate some pecorino romano directly on top of your quiche so that the entire top of the quiche has a light layer of cheese covering it.
  13. Bake for 35-40 minutes. Check on your quiche periodically. It is done when the top is golden brown. When you cut into the center it should be dry and void of liquid egg mixture. If there is still liquid, continue to bake it, checking on it every couple of minutes.
  14. Serve and enjoy!
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Cucumber & Peach Smoothie

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Cucumber & Peach Smoothie | So... Let's Hang Out

You know that moment when you open your eyes and you can feel that your face is puffy? You reach over to your nightstand in hopes that your fingers will meet a glass of water, but instead you just end up unplugging a lamp, knocking off an alarm clock and dropping your cell phone. The headache sets in. A headache that can only be described as “this is what happens when you mix champagne with gin.” Or, “this is what happens when you mix half a bottle of champagne with gin.” OR, “this is what happens when you mix half a bottle of champagne with gin, eat animals from both land and sea, have butter as a legitimate side dish, swear you are not going to have dessert and then eat half of a chocolate bar, pass out on the couch in a sloppy champagne fueled coma” situation.

Sounds like another successful Steak and Lobster Day (or shall I say “Valentines Day” for all you non Steak and Lobster-ers). The husband got home a little bit early. We cooked together. I spiced up the steaks and got to work on our side dishes. I whipped up a mashed cauliflower with garlic and wilted chard situation as well as a Greek salad. Peter cooked our meat to perfection, melted some butter and mixed us some cocktails. I had planned to get a bottle of wine at the grocery store, but in my intense steak and lobster excitement I managed to forget. Instead, we went rooting through our cabinets and found a a bottle of champagne. We then proceeded to make ourselves French 75′s. This is a cocktail that combines gin with champagne (yes, this might be a red flag). Of course once we opened the bottle of champagne we decided that we could not let it go to waste (Perhaps we are the red flags?).

streakandlobsterday

No matter. When you wake up with a gin and champagne headache thing going on, you need a little bit of a boost. I hobbled out of bed, found the advil, chugged a bottle of water, texted my husband “Steak and Lobster Day win. Champagne fail.” and then proceeded to take out my blender. Between this awesome smoothie and the effects of the advil, I think we’re in good shape. I will live to see another day. But, maybe there will be naps. No promises.

The cucumber and the coconut water in the smoothie help to keep you hydrated and refreshed and the peach Greek yogurt adds a bit of sweetness and protein  I threw in a couple of handfuls of spinach because, why not? You can’t taste it, and it gives you lots of fantastic vitamins. I am in no position to get mad at some extra vitamins today. This smoothie is a good move. You don’t have to feel like you got hit by a champagne bus in order to enjoy its benefits.  I promise.

Also, just a side note… you don’t always have to finish a bottle of champagne just because it is open (I am probably writing this note more to myself. Dang it, Gina. Lessons. Learn them).

Cucumber & Peach Smoothie | So... Let's Hang Out

Cheers, Love Birds!  Happy Friday.

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Cucumber & Peach Smoothie

Ingredients

  • 1/2 English cucumber, peeled
  • 1/2 frozen banana
  • 1/2 cup peach Greek yogurt (I used Non-fat Peach Chobani)
  • 1/2 cup almond milk
  • 1/2 cup coconut water
  • 2 handfuls spinach
  • Ice, as desired to thicken

Instructions

  1. Add all of your ingredients to a blender and process on high until it is smooth.
  2. If you like your smoothie a little bit thicker, add in a few ice cubes and process again.
  3. Bottoms up!
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Kale, Spinach & Artichoke Dip With Greek Yogurt

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Kale, Spinach & Artichoke Dip With Greek Yogurt | So... Let's Hang Out

I have some confessions for you…

I know pretty much nothing about football, unless you count watching every season of Friday Night Lights (Clear eyes, Full Hears, Can’t Lose). I know there are touchdowns and fumbles and first downs but I cannot tell you which is which. I grew up in a football household. My parents would wear jerseys and make large volumes of guacamole for Super Bowl Sunday. I would play with my Barbie Dream House, make things with glitter, and occasionally comment on how tight all the football players wore their pants. I somehow managed to miss learning all the rules. When my father asked me if I would be watching the Super Bowl this year, I responded honestly and told him probably not. He was disgusted. How could he have gone so wrong? The 49ers were playing and I wasn’t even going to turn on the TV? Awful. So, on game day I decided to get into the spirit of things in order to not be a total disappointment to the man who raised me. I bought a lot of spinach dip and a bag of crinkle cut potato chips and ate my weight in both. Apparently getting into the spirit means me eating myself into a dip coma.

I wanted to make you a dip that did not skimp on flavor and would  not force you into a three-hour dip-nap. Naps are just something that happens to the body when you have essentially consumed a whole tub of mayonnaise. In this recipe we swap out mayo for protein-packed Greek yogurt and sneak in all sorts of veggies! You won’t have to feel guilty about eating this dip.

Kale, Spinach & Artichoke Dip With Greek Yogurt | So... Let's Hang OutMy second confession of the day is that I really like you. I like you so much that I climb on top of things in order to take pictures of food for you. I climbed on top of a chair to take the photo you see above.  I am clumsy. I fell off the chair and landed firmly on my bottom. I got my sleeve in some yogurt and the dog looked really concerned, but I avoided breaking my body so we are still in business. Food blogging is no joke. Also, I am a spazz.

My final confession of the day is that making or eating dip of any kind makes me sing this song for days. Who doesn’t like to do Da Dip? You should totally click on that link if you love neon colors and an uncomfortable amount of gyrating. You are so welcome.

Making this dip is super easy if you have a food processor! I processed all of my veggies to make them nice and bite sized. After that, it is really just a matter of getting your stir on. I ended up adding in some honey at the end to make it a little bit sweeter. Greek yogurt is more tangy than the traditional mayo, so honey helped to balance it out nicely.

Kale, Spinach & Artichoke Dip With Greek Yogurt | So... Let's Hang Out

Kale, Spinach & Artichoke Dip With Greek Yogurt | So... Let's Hang OutNow…put your hand upon a chip and when I dip, you dip, we dip.  (yes, that just happened.)

Kale, Spinach & Artichoke Dip With Greek Yogurt | So... Let's Hang OutGo forth and dip!

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Kale, Spinach & Artichoke Dip With Greek Yogurt

Ingredients

  • 2 cups Non-fat Greek Yogurt (I used Chobani Plain 0%)
  • 1 carrot
  • 2 cups kale
  • 2 cups spinach
  • 1/4 red onion
  • 2 tbs minced garlic
  • 1/2 cup marinated artichoke hearts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbs honey

Instructions

  1. Process your veggies in a food processor until they are very finely chopped.
  2. Mix your veggies into your Greek yogurt and stir.
  3. Add in your salt, pepper, paprika and honey and stir until it is very well mixed.
  4. Serve with chips, bread, or veggies!
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(Adapted from How Sweet It Is)

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