Monday, September 13, 2010

I Heart Fage Yogurt

Wow, I think Fage is becoming my new best friend. I've used it countless times in various recipes, but I've never had it simply as yogurt. Admittedly, I'm not the world's biggest yogurt fan. I've never cared for the texture or the various flavors from brands like Dannon, Yoplait, and the like. Tell me, am I missing out?

It's only since beginning this blog that I've taken a serious interest in yogurt, especially Siggi's. Now, I've done the same with Fage (0% seems to work best for me). I think it's the thick and creamy consistency of these kinds of yogurts that ultimately stays with me. Perhaps it has something to do with the fact that, as a kid, I absolutely LOVED Cool-Whip and Reddi Whip. I don't know why, but I just loved that thick and creamy texture. It's kind of the same with these Greek and Icelandic yogurts. With that, I've been able to add much more protein to my diet, which brings me to today's breakfast: more Fage, with fruit, almonds, chia seeds, and honey.

I'm trying to squeeze in what is most likely my last helpings of summer fruit. Oh I am sooooooo going to miss having berries whenever I want to. This particular mix of fruit and yogurt is a hearty enough portion (1 cup Fage plus fruit) that keeps me completely full and satisfied up through lunchtime.

Speaking of lunchtime, Ryan and I cooked up some Cashew Chicken Salad, featured in the September/October 2010 issue of Cooking Light. We used regular raisins, as we didn't have any golden raisins on hand. I served mine on a multi-grain sandwich thin from Arnold and had a McClure's garlic pickle on the side. More protein for me, too!

My workout came a little before dinner with 30 minutes on the elliptical machine. I'm developing a bad habit as of late in allowing various online duties to take over a lot of my day. Ugh, the life of a web editor and writer, er web junkie. Freelancing is kickin' about, so I can't complain.

Come dinnertime, I consulted Cooking Light's expertise once more for their Grilled Salmon with Cilantro-Yogurt Sauce (more Fage!) and Red-Pepper Coconut Rice.

Fabulous, fabulous meal! I can't believe I've never had jasmine rice before! Upon opening the bag, the nutty aroma caught me by surprise. The mix of light coconut milk with a half-cup of diced red bell pepper made for a great side dish with grilled salmon. We made enough for leftovers tomorrow!

Thanks again for reading! I hope your Monday was a marvelous one!

With all this talk about yogurt, do you have a favorite yogurt brand, flavor or recipe?


  1. Yeap, you sounded very much enjoy your day! I can see the smile on your post. ^_^ Hope you're having a wonderful time.
    Cheers, Kristy

  2. I'm actually not a huge Fage fan - but I do love my Oikos!

  3. Oikos is my favorite but thats probably because it is the most accessible to me. I like Fage a lot too but find it a bit more tart. I've never tried Chobani and want to give it a shot though. I just love Greek yogurt.

  4. Thanks for the comments, ladies! I can't eat Greek yogurt without a little something, whether it be honey, agave nectar, cinnamon, etc. I agree with Tina, it's a bit too tart alone.

    Perhaps I should give Oikos a try? Chobani, too. Any favorite flavors?

  5. I'm having a love affair with vanilla chobani yogurt. So good and the texture is perfect.

    Speaking of Cool Whip, I used to eat that stuff with a spoon right out of the tub. Loved it!!!

  6. I prefer Fage yogurt with Honey and chopped pecans!

  7. Tracey, per your recommendation I will totally pick up some vanilla Chobani yogurt! I love Siggi's vanilla, so I trust your opinion that Chobani rules. :)

    Jessica, perhaps I have to keep my Fage simple sometimes with some chopped pecans and honey. I've never tried pecans in yogurt, only almonds. Woo hoo, thanks for mentioning :)