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Food Review: Chobani Greek Yogurt

FitSugar — Mon, 08 Dec 2008 08:00:00 -0800

I'm a big fan of yogurt for breakfast or for a pre-workout snack, but I'm an even bigger fan of Greek yogurt. Oikos and Fage are equally delicious, but they're not cheap (about $2 per small container). So when I was food shopping the other day, I was thrilled to see another kind of Greek yogurt called Chobani on sale for $1.29. Wahoo! It doesn't take much to get me excited.

Chobani comes in all sorts of flavors, like strawberry, peach, blueberry, and honey, but I picked up the vanilla. To see what I thought and find out how this yogurt compares to Oikos and Fage read more.

I really loved this Chobani Greek yogurt. It's smooth, thick, creamy, and has a slightly warm vanilla flavor, so you can enjoy it alone or with added fruit and granola. The texture and mild sour flavor reminded me of both Oikos and Fage Greek yogurt, and nutritionally, if you check out the chart below, you'll see all three are pretty similar. Chobani is slightly higher in calories and sugars, but it also contains more protein per container. For me though, I think I'll buy whichever one is the cheapest, being as things are pretty tight these days. If buying organic is important to you though, you may want to spring for Oikos.

	Chobani Vanilla	Oikos Vanilla	Fage Total 0%
Serving Size	6 ounces	5.3 ounces	6 ounces
Calories	120	110	90
Total Fat	0g	0g	0g
Saturated Fat	0g	0g	0g
Cholesterol	0mg	0mg	0mg
Sodium	65mg	60mg	65mg
Carbs	13g	12g	7g
Sugars	13g	11g	7g
Protein	16g	15g	15g
Ingredients	Cultured Pasteurized Nonfat Milk, Sugar, Natural Vanilla Flavor. Contains Five Live And Active Cultures Including S. Thermaphilus, Bulgaricus, L. Acidophilus, Bifidus, and L. Casei.	Cultured Pasteurized Organic Nonfat Milk, Organic Sugar, Organic Natural Vanilla Flavor. Contains Five Live And Active Cultures Including L. Acidophilus, Bifidus, and L. Casei.	Grade A Pasteurized Skimmed Milk, Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus).

Yummy Links: From Chile Peppers to Tyler Florence

partysugar — Fri, 28 Aug 2009 06:50:56 -0700

A visual guide to chile peppers. - Chow
A detailed look at Fall's cookbooks. - Eat Me Daily
Find out which brand of Greek yogurt tastes the best. - Serious Eats
Rachael Ray's not the only one with wacky recipe names; Guy Fieri's are pretty out there, too. - Food Network Humor
Easy secrets for doctoring up packaged foods. - The Epi-Log
Learn how to make a rooftop garden. - Grub Street
Tyler Florence is doing more than just television: he's opening several restaurants and stores. - Eater SF

I Heart Greek Yogurt

FitSugar — Fri, 21 Mar 2008 14:45:00 -0700

There are so many reasons to love Greek yogurt, like Fage brand. According to the experts at the Berkeley Wellness Letter, Greek-style yogurt has about 50 percent more protein than regular yogurt, about 20 grams per eight-ounce cup to regular yogurt's 13 grams.

It is thicker because it is strained and the liquid (aka whey) is removed. Because it has less whey it will stay fresher longer and is less likely to curdle when heated. Greek yogurt also contains less carbs than regular yogurt and therefore less lactose, the sugar in dairy products that can upset some peoples stomachs.

Greek-style yogurt does have some drawbacks, to learn them read more.

It seems that with all good news there comes some bad. Greek yogurt is considerably higher in fat than most other styles of regular yogurt. Make sure that you opt for low-fat or nonfat Greek-style yogurt. It is also lower in calcium than other types of yogurt, but is sill a good source - providing around 150 to 200 milligrams per eight-ounce serving. The recommended daily intake for the mineral is 1,000 milligrams and calcium from food sources is more readily absorbed by the body.

If you don't feel like buying yogurt that has traveled all the way from Greece, Okinos Greek Style Yogurt produced by Stonyfield Farm is organic and tastes great. You could always make your own - you just have to strain it!

Source

Noteworthy Nibbles - Feb. 10-16, 2009

YumSugar — Tue, 10 Feb 2009 14:00:33 -0800

With romance in the air, why not spend time with your first two loves in life, food, and wine? Thankfully, there's no shortage of celebration for that this week, with numerous wine and food festivities around the country. Right now, I'm pondering a date-night cooking class - a fun date and an ideal way to get him cooking.

If we've left anything off our list, feel free to chime in below!

Miami, FL: Miami Spice - Feb. 10-12
San Francisco, CA: SF Beer Week - Feb. 10-15
New York, NY: NYC Restaurant Week - Feb. 10-27
Delray Beach, FL: Delray Beach Garlic Fest - Feb. 13-15
Lansing, MI: Michigan Deer & Turkey Spectacular - Feb. 13-15

To see the rest, read more.

Mt. Vernon, IL: Midwestern Herb and Garden Show - Feb. 13-15
Winter Haven, FL: Greek Festival of Polk County - Feb. 13-15
Indio, CA: Riverside County Fair - Feb. 13-22
San Francisco, CA: Date Night and Cooking Crush Classes - Feb. 12-13
Gardiner, OR: Confluence Wine, Beer, Seafood and Music Festival - Feb. 14-15
Washington, DC: Washington, DC, International Wine and Food Festival - Feb. 14-15
Columbia, SC: Festival of Wines and Food - Feb. 16

Source

Your Healthy Food Swaps

FitSugar — Tue, 10 Nov 2009 08:00:27 -0800

Since decadent foods like ice cream, baked treats, and fried foods tend to be high in the calorie department, it's good to have a few healthy food swap ideas up your sleeve. Here are some shared by fellow FitSugar readers.

"Avocado instead of mayo . . . sure it may have fat in it but it's healthy fat and tastes delicious. Hummus instead of cream in sauces and soups . . . adds a ton of flavor and protein." - mamasitamalita
"I use balsamic vinegar (not vinaigrette) on my salads without any oil. It gives the same powerful flavor kick but for a lot less calories." - laellavita
"Replace ranch dressing on my salad with cottage cheese." - genipher85

For more great ideas, keep reading

Yummy Link: From Anthony Bourdain to Greek Food

YumSugar — Fri, 12 Oct 2007 08:01:57 -0700

Be sure to check out what Anthony Bourdain has to say about Rachael Ray and her Dunkin Donuts endorsement. - FitSugar
If you're looking for a Halloween dessert idea, this Chocolate Spiderweb Tart is sure to be a spooky hit. - Baking Bites
Your luck is about take a turn for the worse. Bad luck fortunes have somehow made their way into Wonton Food's cookies. - Serious Eats
Do you love or hate these chandeliers and sofas made from wine jugs? - CasaSugar
Scientists are saying that gum swallowing isn't as terrible as we thought. - Slashfood
Pumpkin season has arrived, get a whole slew of great pumpkin recipes and get started. - iVillage

Illy Coffee has designed a cafe in a box that unfolds at the push of a button. - Will Work for Food
Are organic cows happy cows? - Culinate
You have to wonder, is Greek food the new Italian food? - Chow

Speak Up: Your Favorite Healthy Food Swaps

FitSugar — Mon, 02 Nov 2009 14:00:10 -0800

Great tasting foods such as creamy soups, baked treats, and fried foods tend to be high in calories. So if you can make simple food swaps that reduce calories, but still satisfy your taste buds, you can drop pesky pounds or prevent weight gain.

When making peanut butter and jelly sandwiches, I skip the sugar-based jelly and substitute real fruit instead. And when I crave ice cream, I opt for a little bowl of vanilla Greek yogurt with maple syrup since it has less fat and fewer calories, but contains more protein. What about you? Share some of your simple food swaps that make your daily diet healthier and lower in calories.

Greek Yogurt Breakdown

FitSugar — Tue, 10 Mar 2009 08:00:00 -0700

I'm a big fan of yogurt. It's a tasty way to get protein and calcium, especially before or after a workout. Greek yogurt is one of my faves because it's packed with so much more protein than regular yogurt, and the thicker consistency makes it feel more decadent.

Since Greek yogurt is becoming more popular, there are many companies making it now. If you want to know how they compare, read more.

Yogurt	Calories	Total Fat (g)	Cholesterol (g)	Sodium (mg)	Sugars (g)	Protein (g)
Cabot Plain (6 oz)	210	17	55	80	6	7
Cabot 2% Strawberry (6 oz.)	160	3	20	80	24	13
Chobani Original Plain (6 oz.)	240	17	65	60	6	14
Chobani Lowfat Plain (6 oz.)	130	3.5	10	70	7	17
Chobani Nonfat Plain (6 oz.)	100	0	0	70	7	18
Chobani Vanilla Nonfat (6 oz.)	120	0	0	65	13	16
Chobani Honey Nonfat (6 oz.)	150	0	0	65	20	16
Chobani Peach Nonfat (6 oz.)	140	0	0	80	19	14
Chobani Strawberry Nonfat (6 oz.)	140	0	0	80	19	14
Chobani Blueberry Nonfat (6 oz.)	140	0	0	65	20	14
Fage Total Classic (7 oz.)	263	20.1	35	57	6.1	13.1
Fage Total 2% (7 oz.)	131	3.9	13	66	7.9	16.6
Fage Total 0% (5.3 oz.)	79	0	0	56	5.9	13.2
Fage Total With Honey (5.3 oz.)	250	12	20	35	28	8
Fage Total 2% With Honey (5.3 oz.)	180	2.5	5	40	29	10
Fage Total With Strawberry (5.3 oz.)	210	12	20	35	18	8
Fage Total 2% With Strawberry (5.3 oz.)	140	2.5	5	40	19	10
Fage Total With Peach (5.3 oz.)	210	12	20	35	18	8
Fage Total 2% With Peach (5.3 oz.)	140	2.5	5	40	19	10
Fage Total With Cherry (5.3 oz.)	210	12	20	35	18	8
Fage Total 2% With Cherry (5.3 oz.)	140	2.5	5	40	19	10
Oikos Plain (5.3 oz.)	90	0	0	60	6	15
Oikos Vanilla (5.3 oz.)	110	0	0	60	11	15
Oikos Honey (5.3 oz.)	120	0	0	50	17	13
Oikos Blueberry (5.3 oz.)	120	0	0	70	15	13

I'm curious, which brand of Greek yogurt do you usually buy?

Sunday Slow Cooker: Greek Stuffed Peppers

YumSugar — Sun, 22 Feb 2009 06:00:29 -0800

Looking for a low-key Sunday night meal? Look no further than tender, slow-cooked red bell peppers, stuffed with a Greek-inspired filling of fiber-rich cannellini beans, crumbled feta cheese, scallions, and herbed couscous.

Like many Mediterranean specialties, this meal is satisfyingly hearty, yet light and nutritious at the same time. For a low-carb or gluten-free version, consider swapping out the couscous for a grain like quinoa. To make this for your next meal, read more.

Greek Stuffed Peppers
From Everyday Food

Ingredients

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions

Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
Sprinkle peppers with scallion greens; serve with lemon wedges.

Serves 4.

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Monday's Leftovers: Chicken Breast With Avgolemono Sauce

YumSugar — Mon, 15 Dec 2008 06:45:02 -0800

One of my favorite soups of all time is avgolemono, a traditional Greek soup made of lemon, chicken, and eggs. I love it so much that even when I'm not in the mood for steaming-hot soup, I'll still search for something else (like a pasta) that incorporates the same creamy, tangy flavors.

This chicken, plated with orzo, carrots, and avgolemono sauce, is exactly the type of recipe I'd turn to. Serve it if you've got a leftover bird and are seeking a contemporary take on an everyday protein. To make this fuss-free meal, read more.

Chicken Breast With Avgolemono Sauce
From Food and Wine

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Directions

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes.
Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes.
Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes.
Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer.
Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy.
Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle.
Put the orzo and carrots on plates and top with the chicken and sauce.

Serves 4.

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