Chobani Lovin’

Today is the very last day to enter my Chobani giveaway [have you entered yet?] and in honor of the last day, I wanted to share my favorite recipes that I’ve created using this wonderful treat!

Barr & Table Mango Chipotle Chicken Salad Chobani Greek Yogurt
Mango Chipotle Chicken Salad

Spaghetti Squash Kugel Passover Recipe Barr & Table
Spaghetti Squash Kugel

Barr & Table Tone It Up TIU Roasted Banana Berry Dark Chocolate Cups
Roasted Banana Berry Chocolate Cups

Barr & Table Strawberry Yogurt Bites Chobani Dannon Oikos Vanilla Greek Yogurt Banana Almonds Cinnamon
Strawberry Yogurt Bites

And of course you can’t forget a simple cup o’ cho! I like to dress up my plain cho with a little stevia, cinnamon, and fresh fruit. Just don’t open the wrong side of the cinnamon top and dump 1/4 cup in there like I did yesterday.. that was rough!

Food for Thought

What’s your favorite way to cho? Do you use yogurt as substitutes in some of your favorite recipes?

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What I Ate Wednesday #35: Recent Favorites

This week hasn’t exactly been the most exciting in the kitchen, so I thought for this week’s What I Ate Wednesday, I would share some of my recent favorites that I’ve had. I’ve already shared my Valentine’s Day dinner and dessert [have you made those chocolate cups yet?!] and I figured I’d save you from another week of sweet breakfast scramble ūüėČ

A couple weeks ago, Nathan and I ventured over to BonChon, a Korean restaurant in the area that we had yet to try. As I noted last week, we love Asian food so we were pretty psyched to go! I absolutely love beef bulgogi and had never tried Bibimbob before so there was no question as to what I was getting.

Bon Chon Beef Bulgogi Bibimbob Ellicott City Baltimore Maryland MD

Amazing. Seriously, I couldn’t have imagined it to be any better. The bottom of this hot pot [which was really hot!] was lightly lined with sticky rice that crisped up as it sat. Tons of veggies were loaded on top; picked carrots, daikon, green onion, mushrooms, etc. Finally it was topped with beef bulgogi and a single egg yolk that, once popped, cooked over the hot beef and coated everything. It was so good.. I wish I could go get one right now! I think I might have to make a trip this weekend.. Luckily for you, it’s a chain. Find one in your area and go!

Another recent favorite is, of course, brussels sprouts. I constantly wish I had an unlimited supply so I could eat them everyday. What’s with the bad rep that these delicious morsels get? I’ll never understand. Rather than roasting my sprouts, I decided to put a little spin on them and came up with a sweet and tangy twist. And how appropriate for the love your veggies month theme?

Cranberry Balsamic Brussels Sprouts

Serves 4

Barr & Table Cranberry Balsamic Sauteed Brussels Sprouts Cashews

Ingredients
– 1 lb brussels sprouts
– 1/4 cup dried cranberries [dried cherries would be great too!]
– 1/4 cup balsamic vinegar
– 1/2 tbsp EVOO
– Salt and pepper to taste

Optional Toppings
– Cashews or your favorite nut
– Unsweetened shredded coconut

Directions
Bring a large pot of salted water to a boil. Chop the ends off of the brussels sprouts and slice in half. Once the water is boiling, drop the sprouts in and cook for about 2 minutes. Drain completely and return the pot to a burner over medium heat. Add the EVOO to the pot and return the brussels sprouts back in.

Saute the brussels for a minute and then add in your balsamic vinegar and cranberries. Cook for a few more minutes, allowing the vinegar to caramelize the brussels sprouts. Season with salt and pepper to taste. Top with some nuts or coconut and enjoy!

Nutritional Information
Per 1/4 lb serving without toppings

100 Calories  /  2g Fat  /  19g Carbs  /  5g Fiber  /  8g Sugar  /  4g Protein

Food for Thought

What is your favorite vegetable?

Roasted Banana Berry Chocolate Cups

With Valentine’s Day being on a Thursday, I knew I wanted to be able to whip up a quick and easy dessert. [Nathan was in charge of dinner!] Even though we had a great idea to make homemade dim sum together, we knew that it would have to wait for a weekend. When I saw Tone It Up’s post of Valentine’s Day desserts, I knew I had something to play with.

Roasted Banana Berry Chocolate Cups

Makes 10 cups
Adapted from Tone It Up

Barr & Table Tone It Up TIU Roasted Banana Berry Dark Chocolate Cups

Ingredients
– 10 squares from 6.8 oz dark chocolate bar
– 1 medium banana
– 3/4 cup non-fat, plain greek yogurt
– 1 cup berries; sliced if using strawberries
– 1/4 cup unsweetened, shredded coconut; toasted
– Ground cinnamon [optional, for garnish]

Directions
Preheat oven to 350¬įF. Microwave the chocolate chunks in 30 second increments until smooth. Spray 10 mini cupcake liners lightly with non-stick spray and paint the melted chocolate on each of the liners to about 1/4″ thickness. Place the cups in the freezer for 20-30 minutes until hard.

While the cups are in the freezer, place the banana on a cookie sheet and into the oven, still in its skin. Roast for 15-20 minutes until very brown. Remove from the oven and let cool completely. After the banana has cooled, mash it up and mix it into the greek yogurt.

Remove the chocolate cups from the freezer and peel out of the liners. Spoon some roasted banana yogurt into each cup, top with a few berries, some toasted coconut, and a sprinkling of cinnamon. Serve immediately.. they won’t last long! ūüėČ

Nutritional Information
Per cup

97 Calories  /  5g Fat  /  13g Carbs  /  2g Fiber  /  9g Sugar  /  3g Protein

Food for Thought

Did you treat yourself to a Valentine’s Day dessert? Did you make something special or order out?