Tag Archives: Greek yogurt

Citrus, Cashew and Coconut Yogurt Bowl Recipe

Greek Yogurt Breakfast BowlA few weeks back I shared a recipe for an easy, savory Cashew and Coconut Snack Mix. It’s a simple mix of raw cashews plus coconut flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning. It’s a simple and good snack when eaten by the handful. Surprisingly, it’s even better in a yogurt breakfast bowl. Seriously. Start with plain Greek yogurt and sprinkle with spiced cashews and coconut. Top with a sliced blood orange and drizzle with honey. It’ll be a good morning.
Citrus Yogurt Breakfast Bowl
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 blood orange, peeled and sliced
1/4 cup spiced cashew and coconut snack mix
1 teaspoon honey

Spoon Greek yogurt into a serving bowl. Top with blood orange and the spiced cashew and coconut mix. Drizzle with honey.

Makes 1 yogurt bowl
Cashew and Coconut Yogurt BowlYou might also like:
Savory Greek Yogurt Bowl

Savory Greek Yogurt Bowl Recipe

Savory Greek Yogurt BowlYou know what’s sweet? Starting the day with a savory yogurt breakfast bowl.
Cucumber Pomegranate Yogurt A savory yogurt bowl is similar to a deconstructed dip that you eat with a spoon. (But if you want to dip into your yogurt bowl with crackers or tortilla chips, go for it!)

Lately, I’ve been mildly obsessed with Meyer lemon and pomegranate.  Luckily they are both in season and make strikingly delicious additions to Greek yogurt, along with cucumber, olive oil and a touch of salt. It’s gonna be a good morning.

Savory Greek Yogurt Bowl Recipe with Cucumber and Pomegranate
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, cut up (about 1/2 cup)
2 tablespoons pomegranate arils
1/2 teaspoon extra virgin olive oil
Fine sea salt or kosher salt
Finely shredded lemon peel (I used Meyer lemon)

Spoon Greek yogurt into a serving bowl. Top with cucumber and pomegranate arils. Drizzle with olive oil, then sprinkle with a pinch of salt and plenty of shredded lemon peel.

Makes 1 yogurt bowl

Salted Yogurt BowlYou might also like:
Cucumber Lemon Greek Yogurt Dip

Cucumber Lemon Greek Yogurt Dip Recipe

Lemony Cucumber Greek Yogurt DipPlain Greek yogurt is a beautifully versatile ingredient. You can bake with it, make fro-yo with it, smoothie it…there are so many recipe possibilities.

Lately I’ve been loving the idea of using plain yogurt in savory recipes like this Cucumber Lemon Greek Yogurt Dip. (Most often we gravitate toward sweet, but savory can be just as rewarding.) The dip comes together in about 5 minutes, and is delicious served with fresh cut veggies and crackers.
Herbed Greek Yogurt Dip
Cucumber Lemon Greek Yogurt Dip Recipe
1 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, chopped (about 1/2 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
2 teaspoons olive oil
1/8 teaspoon fine sea salt or kosher salt
Garnishes: ground sumac, additional olive oil and chopped cucumber

In a small mixing bowl, combine Greek yogurt, cucumber, parsley, lemon peel, olive oil and salt; stir well.

The yogurt dip can be served immediately or covered and refrigerated for several hours. Before serving, taste and add more salt, if needed.

If desired, garnish with ground sumac, additional olive oil and chopped cucumber.

Makes about 1 1/2 cups dip

Greek Yogurt Dip
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Cilantro Hummus from Eating Clean Recipes

Simple Pumpkin Chia Pudding Recipe

Pumpkin Chia Pudding

Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.

If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
How to make chia pudding
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.

Simple Pumpkin Chia Pudding Recipe

1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Topping Suggestions:
Chopped fresh apple
Additional pumpkin pie spice
Toasted coconut
Toasted pecans

In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.

Makes 4 servings