All posts in yogurt

Lamb Meatballs with Yogurt Mint Dip

These are great little guys for an appetizer and can be made ahead of time

I love the freshness of the mint with yogurt.  
It adds a really nice refreshing contrast to the spicy lamb meatballs
Lamb is Adapted form William Sonoma, New Flavors for Appetizers
Yogurt Dip was thrown together by me, I’ve never actaully measured actually, there’s no right/wrong way to make yogurt mint dip ūüôā
Yields about 40 meatballs
1 cup yogurt
2 T Fresh mint chopped
salt and pepper to tast
(minced garlic or lemon to taste, optional)
Fort the meatballs:
2 Slices of white bread (I used 1 cup bread crumbs because that’s what I had on hand)
1 lb, ground lamb, grass fed and organic (please!)
3 green onions, white and light green parts thinly sliced
1/4 cup parsley, chopped
1 egg
1 t cumin
1 t sweet paprika
1/4 t allspice
salt and pepper
Preheat the oven 400
Line a baking sheet with foil and spray
Tear crusts of bread and rip into pieces, place in a bowl with a little water and soak
Ina  large bowl, combine the lamb, green onions, most of the parsley, the egg, and seasonings.  
Mix well with your hands
Scoop into teaspoon size balls, roll between hands and place on sheet
Repeat, spacing about 2 inches apart
Cook for about 15 minutes until nice and brown.  rotating the pan and turning the meatballs with a spatula to insure even cooking

Raisin Bread Pudding

This breakfast was inspired by nothing other than the neglected Raisin Bread waiting untouched and unloved for a month in my freezer ūüôĀ

Since I was making for one (me!) I used a ramekin, but this can easily be multiplied to feed crowd and baked in a large casserole dish.  This is a good dish to make when you are serving brunch because it can be made (should actually be made) the night before, to soak up all the flavors.  Just assemble the night before, and pop in the oven right before guests arrive.  
Beat the eggs, milk, cinnamon and vanilla 
Add the cubed bread
I flavored plain greek yogurt with vanilla and cinnamon, 
and added a dollop to each ramekin during the last minutes of baking

Yields 2 Ramekins

2 Slices Raisin Bread cubed (I used Glutino Cinnamon Raisin Bread)
1 egg
Cinnamon to taste
Almond Milk (cows milk is fine if that’s what you have on hand)

Greek Yogurt Topping: Flavor with vanilla to taste

Add chopped nut before serving.  I have a ton of slivered almonds left over from an even, which I have been putting on everything for the past month


If making in a casserole dish:
8 pieces of bread
4 eggs
4 cups of milk
cinnamon and maybe a little sugar

Other options would be to add more raisins or even a chopped apple.
Try topping with mascarpone cheese


Buckwheat Blini

so light and airy, these little guys are perfect paired with
smoked salmon or trout

wikipedia event I catered
Yields about 15 blini
2 T butter
1 large egg
1/4 cup plain yogurt
1/3 cup whole milk
1/3 cup flour
1/4 cup buckwheat
sea salt
1/4 t baking soda
melt the butter and let cool
In a bowl, whisk the egg, yogurt and milk
In a small bowl whisk the flour, buckwheat and salt
Add the flour mixture to the egg mixture and whisk
Add the cooled butter and whisk until there are no more lumps
Heat a large nonstick frying pan or griddle over medium heat until hot
Spray the pan
working in batches, add the batter to the pan by the tablespoonfuls
Cook until slightly bubbly around the edges, about 1.5 minutes
Flip the blini and continue cooking for about 1 minutes longer
Transfer to a plate and repeat with the remaining batter


This is so delicious over plain Greek yogurt
and topped with fresh berries

Ok, this is as healthy and low fat as Granola can get

I used apple sauce as the sweetener, along with vanilla extract and a tad bit of honey.
I added cinnamon, flax seeds and raw nuts too for flavor and nutritional and medicinal purposes.
Studies show that cinnamon helps to stabilize blood sugar and especially good to have first thing in the morning, while flax seeds provide omegas (healthy fats) and are high in protein and fiber.

Applesauce, vanilla, honey (local), cinnamon, flax and oats

Mixing Ingredients

I really encourage to you make your own granola. Not only is it more econmical than store bought, but it’s so much healthier. Even the healthiest store bought granola will have preservatives, extra ingredients (names on a label you can’t even pronounce) and more sugar and fat than you’d add if making it yourself.

The key is to bake for a really long time (45min to an hour) at low heat, and stir every 10 minutes or so.
Yields about 3 cups. Can store in an air tight container for 2 weeks (I’m actually still working on mine and it’s week 3)

Preheat oven to 250

1 cup applesauce (unsweetened)
vanilla, cinnamon, honey to taste
1 T Ground flax seeds
1/2 Nuts, your choice, slivered or chopped
2 cups oats (I used quick cooking, gluten free)

line a baking sheet with parchment paper
Combine the first 4 ingredients, mix well
mix in the remaining dry ingredients
evenly, spread the mixture onto the baking sheet
bake for 45-60 minutes, stiring every 10 minutes

Nutritional Information: 1/3 cup per serving
Cals: 170, Fat: 10, Carbs: 15, Fiber: 4, Protein: 6

If you want to really cut back on fat, use less nuts, or non at all.


Egg Salad Sandwich

Here I’ve made a healthy twist to the otherwise not so healthy American staple sandwich.
Instead of Mayonnaise I use fat free plain yogurt (organic). Yogurt adds protein, where as mayo is purly fat- that’s all- with absolutely no beneficial nutritional value.

I’ve recently been making the conscious effort to eat more protein. I am currently teaching 15 classes a week at a gym and realized that some days the only protein I had was fat free plain yogurt and quinoa.
Being a pescatarian who doesn’t eat soy (tofu) or gluten (seitan) and rarely fish, it is quite tricky to be sure I am getting the proper nutrients. Lately I have been feeling a little weak and constantly hungry, so I decided a good first step would be to have hard boiled eggs always on hand.
I boiled a 6-pack carton of local, organic, free-range eggs (haha so ridiculous) and they sat in my fridge un-touched for a week….until today…

Look you can even see the whole grains of millet in my gluten free bread!

Yields 2 open face sandwiches

2 hard boiled eggs, chopped
2 celery stocks chopped
1/4 cup plain yogurt
1 T fresh herbs chopped (dill, parsley and/or chives)
pinch of tumeric
salt and pepper
lettuce (tomatoes, avocado, sprouts, toppings are up to you)
2 slices of bread (I used Gluten Free Millet bread)

Toast 2 slices of bread and top each with a few pieces of lettuce
Meanwhile, Combine the first 5 ingredients in a bowl and mix well, but gently. I like to keep the eggs in pieces, not mashed.
Top each piece of toast with the egg mixture.
Garnish with herbs, sprouts, avocado, etc.

That’s it – easy peasy
This gets pretty messy. I suggest not eating it in front of a guy you are trying to impress.


Cacik is a Turkish yogurt dip that can be eaten with any meal in the day. ¬†To Greeks, and most Westerners, this dish is most commonly know as Tzatziki. ¬†Cacik’s mild, refreshing tastes makes it especially nice paired with hot, heavier foods, like a lamb dish. ¬†Cacik is perfect for dipping vegetable or simply eating alone.

good quality plain yogurt (nice and thick)
one medium cucumber, seeded and chopped
dill, roughly chopped
olive oil
I’m not too worried about measuring for this recipy. ¬†It’d be hard to mess up, it’s so easy.
Chop the Cucumber
Juice the Lemon
Pour in the yogurt
Mix in S&P, dill, 2 T lemon juice and a little olive oil
I enjoy the Cacik on healthy crackers with a salad for lunch