Tag Archives: greekyogurt

YOGURT ORANGE BREAKFAST CAKE (GLUTEN FREE)                              

2 May

  

Of course it’s common to eat cake for breakfast, and even better when it’s good for you. This yogurt cake is glutenfree, high in protein (contains Greek yogurt), moist and delicious! The addition of the orange adds a unique flavor and great aroma. So go ahead and enjoy a slice of cake for breakfast!

  
Recipe

1 ¾ cups brown rice flour

2 tsp baking powder

Pinch of sea salt

2/3 cup organic cane sugar

Zest of 1 ripe orange

4 tbsp orange juice (squeezed from orange)

2 organic cage free eggs

½ cup vanilla Greek yogurt

¼ tsp pure vanilla extract

½ cup melted virgin coconut oil 

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, combine sugar and orange zest together, then use your fingers to rub the sugar and zest together until the sugar is moist and fragrant.

3. Add eggs to sugar and zest and whisk until pale and frothy.

4. Add Greek yogurt, orange juice and vanilla extract and mix well.

5. Sift in flour, baking powder and salt and whisk until well combined.

6. Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Pour batter into the prepared loaf pan and bake for 40-50 minutes or until it passes the toothpick test.

8. When ready, transfer to a cooling rack and let it cool for 5-10 minutes.

9. Serve when ready.

Recipe modified from Dish by Dish

DOUBLE CHOCOLATE CHIP AND GREEK YOGURT MUFFINS

25 Jan

  
Good morning! The weekend is over and we all know how Monday’s can be a bit of a drag, but with these yummy muffins, Monday’s can be quite enjoyable. These muffins are healthier than your store bought muffins because they are high in protein, low in sugar, and contains non-fat plain Greek yogurt. Plus, they are fluffy, moist and delicious, so you can’t go wrong. Enjoy these with a cup of tea or coffee.

Recipe: yields 12 muffins

Dry Ingredients

1 ½ cups light spelt flour

2 tsp baking powder

½ tsp sea salt

½ cup raw cocoa powder (unsweetened)
Wet Ingredients

½ cup pure cane sugar

1 cup non-fat plain Greek yogurt (I used Liberte)

1 tsp pure Madagascar vanilla extract (I like to be fancy)

1 large cage free egg

¾ cup unsweetened almond milk
½ cup + 2 tbsp Enjoy Life semi sweet chocolate chips
Preheat oven to 350°F and line a muffin pan with parchment paper muffin liners (I recommend using these so that the muffins won’t stick to the liners, and these peel off easily).

In a large bowl, whisk together the dry ingredients, and then whisk together the wet ingredients in a separate bowl. Add dry ingredients to wet ingredients and whisk until you get a fluffy batter. Add chocolate chips.  

Using an ice cream scoop, scoop batter into the muffin liners (one scoop per muffin liner), then sprinkle additional chocolate chips at the top of each muffin. Bake muffins in the oven for 20 minutes or until it passes the toothpick test
When ready, let the muffins cool in the muffin pan for 10 minutes, then serve and enjoy.  

CHERRY GREEK YOGURT PANCAKES

27 Jul

20150727-134026.jpg

Monday’s definitely call for pancakes🍒🍒 actually everyday calls for pancakes, but of course we won’t do that so we’ll choose Mondays!

20150727-134055.jpg

These pancakes are gluten free, rich in protein, free of oils and full of fruity flavour. Plus you can’t ignore the slight happiness these colourful pancakes give you😊 Amirite??

20150727-134142.jpg

This serves 3 people. Have a great day!

Recipe: serves 3

1 cup brown rice flour
1 banana
2 organic cage free eggs
1/2 tsp baking powder
1/2 cup non fat plain greek yogurt
1/3 cup unsweetened almond milk
1/4 pure vanilla extract
A dash of sea salt
1 cup pitted cherries

Add all ingredients (except cherries) in a food processor or hand mixer and puree until smooth. Pour batter into a bowl and add in pitted cherries.

Place a skillet over medium heat and lightly spray the pan with coconut oil spray. Fry each pancake until both sides are golden brown.

When ready, serve with pure maple syrup and more cherries.

SEASONED BAKED POTATOES WITH VEGGIES AND “SOUR CREAM”

20 Apr

20150420-114941.jpg

I hope everyone is having a great start to the week! These potatoes are topped with fat free plain Greek yogurt instead of sour cream. Enjoy these with a side of protein for a balanced meal. Definitely a great way to meal prep for the week!

Lately i’ve been going back and forth with the idea that sweet potatoes are healthier than white potatoes. However, after much research, i’ve concluded that both potatoes can positively or negatively impact your health and/or fitness goals depending on how you eat them. They both have their own nutritional values (sweet potatoes contain fibre and vitamin A, while white potatoes are higher in essential minerals such as iron, magnesium, and potassium).

The toppings are usually what vilify white potatoes, which is why they could be labelled unhealthy. They are often deep fried or topped with heaping scoops of full fat sour cream or sauces high in sodium, but the same label could also apply to sweet potatoes if they are deep fried (sweet potato fries, aka my weakness🙈) and topped with unhealthy toppings. So what’s the bottom line? The form in which you consume a potato is more important than the type of potato you choose to buy, at least that’s my opinion😊

Recipe:

6 medium or small white and red potatoes
2-3 tbsp. extra virgin olive oil (or coconut oil)
2 tbsp. all spice seasoning (I used Flavor God)
2 cups diced carrots, scallions, red peppers and red onions
1/3 cup fat free plain Greek yogurt (for topping)
Old fort Cheddar cheese for potato filling (optional)

Preheat oven to 450°F and grease a cast iron skillet with 1 tbsp. of olive oil.

Scrub and wash potatoes, then slice each potato shingles by slicing across each potato without slicing all the way to the end (about 2mm apart). after slicing, nudge each slice slightly to create a little bit of space in each slice to fit the cheese.

Place diced veggies in a bowl and toss with 1 tbsp. seasoning, then place in the skillet. Next, add potatoes to the skillet and sprinkle 1 tbsp. seasoning. Drizzle potatoes with 1 tbsp. olive oil.

Place potatoes in the oven and bake for 45 minutes. However if you’re adding cheese, bring out the potatoes 5 minutes before the end of the baking time and add thin slices of cheese in the potato slices. Place the potatoes back in the oven.

when ready, let the potatoes cool for 5 minutes. Top with 1 tbsp. of Greek yogurt and serve with turkey, chicken, or meat/protein of choice.

BLUEBERRY GREEK YOGURT BANANA BREAD

14 Apr

20150414-132432.jpg

Hi hi!☀️☀️ I’m a huge fan of banana bread🍌🍞 but most times the store bought versions are packed with loads of sugar, oil and preservatives, making it super sweet and not so good for you.

20150414-132533.jpg

My spin on the classic banana bread uses gluten free whole grain oat flour for extra fibre, plain fat free Greek yogurt for extra protein and fluffiness👅 and contains a small amount of coconut palm sugar to give it just the right amount of sweetness. However, the majority of the sweet flavour comes from the ripe bananas and blueberries!

20150414-132614.jpg

If you want to make this sugar free, omit the coconut palm sugar and use 3 ripe bananas instead. Have a great day!

Modified from Julia’s Album.

Wet ingredients:

2-3 ripe bananas (mashed)
1/2 cup plain fat free Greek yogurt
1/4 cup organic coconut oil (melted)
1/2 cup coconut palm sugar
1 1/2 chia seeds (soaked in 4 tbsp of water for 5 mins)
2 organic cage free eggs
1 tsp organic pure vanilla extract

Dry ingredients:

1 1/2 cup gluten free whole grain oat flour
1 tsp gluten/aluminum free baking soda

Add ins:

1 cup organic blueberries or raspberries, but be careful because you may get a sour surprise).

Preheat oven to 350°F and line a loaf pan with parchment paper. To make the parchment paper stick to the pan, grease the pan with coconut oil and stick the parchment paper to the bottom and sides, easy!

Purée all wet ingredients in a food processor until smooth, or mix all wet ingredients in a bowl until smooth. Add in flour and baking soda and mix until well incorporated, then add in blueberries.

Pour batter into your lined loaf pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test. When ready, let it cool for 30-40 minutes before serving, otherwise your bread will fall apart.

Enjoy!