Posts Tagged ‘yogurt’

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Strawberries n’ Yogurt Popsicles

June 9, 2018

Our teething toddler recently discovered popsicles and all their cool yumminess. We found a mini popsicle mold online that makes small popsicles that are just the right size for his cute little hands and mouth. He loves strawberries and yogurt, so we let that inspire these popsicles.

20180601 Strawberry Popsicles

You will need:

  • 16 oz fresh strawberries, hulled
  • 1 c vanilla yogurt (I recommend a thicker yogurt like Greek or Icelandic skyr)
  • 4 T honey or maple syrup
  • 1/2 t lime juice
  • 1/2 t vanilla extract

Then you will…

  1. Puree all the ingredients in a blender until smooth.
  2. Pour into popsicle molds.
  3. Freeze overnight.
  4. Enjoy in the sunshine.
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Blueberry Vanilla Overnight Oats

August 25, 2016

Growing up in New England, my family frequently went blueberry picking. Fresh blueberries, hot from the sun, are delicious. This overnight oatmeal recipe is chock full of blueberries for a refreshing breakfast. While the below recipe is dairy-free, you can always substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions.

You can also test out the banana nut, chocolate coconut, chocolate peanut butter, or tropical summer versions!

You will need:

  • 2 1/2 c old-fashioned oats
  • 10 oz coconut milk yogurt
  • 2 t vanilla extract
  • 2 t ground cinnamon
  • 4 T honey
  • 2 1/2 c soy milk
  • 2 pints fresh blueberries
  • 1 c chopped pecans, toasted

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Chocolate Coconut Overnight Oatmeal

June 20, 2016

If you’ve been reading my earlier recipes, you saw one for Banana Nut and another for Chocolate Peanut Butter Overnight Oatmeal. To keep you inspired, check out this version with coconut milk.

You will need:

  • 1 1/2 c slow cooking oats
  • 1 can (14.5 oz) lite coconut milk
  • 4-5 oz vanilla yogurt
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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Chocolate Peanut Butter Overnight Oatmeal

June 14, 2016

Liked the Banana Nut Overnight Oatmeal? Try this peanut butter and chocolate variation (note that this would also be scrumptious with mashed banana).

You will need:

  • 1 1/2 c slow cooking oats
  • 1 1/2 c milk
  • 4-5 oz vanilla yogurt
  • 1/3 c peanut butter
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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Banana Nut Overnight Oatmeal

June 10, 2016

20160524 Banana Oats 02

No cook, overnight oatmeal seems to be increasingly popular these days. You mix it together the night before, pop it in your fridge, and end up with an easy breakfast the next morning. It’s fun for two reasons: 1) you can mix up quite a few different flavor combinations and 2) who doesn’t like a cool breakfast in the spring and summer? This recipe makes about 4 portions.

You will need:

  • 3 ripe bananas, mashed
  • 1 1/2 c slow cooking oats
  • 1 1/2 c milk
  • 4-5 oz vanilla yogurt
  • 1 t vanilla extract
  • 2 T pure maple syrup
  • 2 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 c chopped pecans

Then you will…

  1. In a medium bowl, combine everything but the pecans.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir in the pecans and enjoy! (Note: you could add the pecans the night before, but they will absorb some of the liquid. If you want them to stay crunchy, add them in the morning).
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Honey Poppy Banana Bread

September 5, 2014

This is a light banana bread with a hint of honey. It’s also full of poppyseeds, which is something I really like when I bake sweet breads. Your house will smell awesome when you make this! I challenge you to wait till it has cooled off before cutting a slice.

You will need:

  • 3-4 ripe bananas, lightly mashed
  • 1/4 c Greek yogurt (I had vanilla on hand, but plain would work too)
  • 2 large eggs, lightly beaten
  • 1/2 c vegetable oil or melted unsalted butter
  • 1/4 c honey
  • 1 t vanilla extract
  • 2 c flour
  • 3/4 c brown sugar
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/8 t salt
  • 1.25 oz poppyseeds

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray.
  2. In a medium bowl, mix together the bananas, yogurt, eggs, butter, honey and vanilla.
  3. In a large bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, salt and poppyseeds.
  4. Add the banana mixture to the dry mixture. Stir until just combined.
  5. Pour the batter into the loaf pan and bake for 45-55 minutes, or until golden and just set in the middle.
  6. Allow to cool 15 minutes before removing from the pan. Cool completely on a cooling rack.

20140826 Honey Poppy Banana Bread

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Sweet-and-Sour Indian Chicken

May 26, 2014

20140524 Sweet and Sour Indian Chicken

This play on sweet-and-sour chicken gets some heat from Indian spices, like garam masala. Garam masala is an addictive mixture of cinnamon, coriander, cloves, black pepper, cumin and cardamom.

If you want a milder dish, add a bit extra yogurt or cream (and leave out the fresh peppers). It is awesome with some rice and naan, which will pick up any extra sauce. I cooked it on the stove, but this is also an easy recipe to throw in the oven or crock pot on low for several hours.

You will need:

  • 1 can (6 oz) unsalted tomato paste
  • 8 T plain Greek yogurt (I recommend at least 2% fat)
  • 4 1/2 t garam masala
  • 3 t chili powder
  • 4 cloves garlic, minced
  • 6 oz (~ 7 T) mango chutney
  • 1 t salt (optional)
  • 1 1/2 t sugar
  • 1 1/2 lb chicken breast, cut into bite-sized cubes
  • 4 T olive oil
  • 2/3 c water
  • 2 fresh green chilies, chopped (optional)
  • 5 T fresh cilantro, chopped
  • 6 T light cream or coconut milk

Then you will…

  1. In a medium mixing bowl, combine the tomato paste, yogurt, garam masala, garlic, mango chutney, salt and sugar.
  2. Stir in the chicken. Cover and refrigerate at least 1 hour to allow the chicken to marinate.
  3. Heat the oil in a large, non-stick skillet over medium-high heat.
  4. Lower the heat to medium and add the yogurt-covered chicken. Cook for about 5 minutes, stirring regularly.
  5. Mix in the water to thin the sauce slightly. Continue cooking another 5-7 minutes, or until the chicken is cooked through and tender.
  6. Reduce heat to medium-low.
  7. Stir in the chilies (if using), cilantro and cream.  Cook for another 2 minutes.
  8. Serve with rice and naan.
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