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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.

Celebrity Trainer Harley Pasternak Dishes About Food

FitSugar — Fri, 19 Mar 2010 05:50:18 -0700

Harley Pasternak says that if you follow his 5 Factor diet, you will see results. First, eat five times a day: two meals and three snacks. Next, everything you eat should have five components: lean protein, low glycemic carbs, healthy fats, fiber, and a sugar-free beverage. And to keep it real, there's a cheat day once a week.

The in-demand trainer recently came out with a new book - the 5 Factor World Diet - that draws on lessons learned from constant travel. Harley selected 10 countries with the lowest obesity rates and highest life expectancies and studied what they eat, how they eat, and how they burn it off. Although busy bopping between clients, Harley took some time out of his day to talk all things food: what you should be eating, why fresh food isn't always better, and yes, even he has a cheat food.

To see the interview, read more.

FitSugar: Your latest book, The 5 Factor World Diet, is based on the insights you’ve gained while traveling. What are some healthy eating tips you’ve picked up from other countries?
Harley Pasternak: I saw a lot of fish - not beef - in the healthiest countries, and whole grains, vegetable, and whole soy - especially in Okinawa where everyone is 100 years old. In Sweden, sandwiches are made with one piece of bread, not two - it’s always always an open-faced sandwich. Physical activity is very much tied to meals too. In Italy they have something called a "pasa giatta," and when the meal ends they all get up and go for a walk together. And in other parts of the world they go grocery shopping every day, so you’re basically burning off half the meal to pick up ingredients, and when you’re preparing your food, you have more control over what you put into it.

FS: What advice do you have for people who can’t walk to pick up fresh food because the nearest market is 30 miles away?
HP: I’m a big fan of frozen food and canned food. I know that’s not what we’re used to hearing but frozen and canned food can be as healthy, if not healthier than fresh counterpart options. Fresh produce is not the end-all be-all - when I make smoothies I almost always use frozen fruits, and when I make soups I often use frozen vegetables. You can use canned beans and frozen vegetables for dips as well. Also, don’t be afraid of canned fish, canned salmon, canned tuna, and frozen seafood like shrimp cocktail. It’s another great way to get seafood into your diet, if you can't get fresh.

FS: What are some of your favorite meals from the 5 Factor World Diet?
HP: Gosh, there are so many. As I wrote the World Diet book, I was looking abroad for some good fiber recipes and fell in love with Japanese food like soba noodles. I also love the idea of ceviche. Going to Spain and learning to make ceviche was great. It's absolutely foolproof, even for someone who has no idea how to cook.

FS: What about snacks - especially when you’re on the go?
HP: Snacks - as should a meal - [should] have a lowfat protein and a fibrous carbohydrate. I tell my clients to grab some plain nonfat Greek yogurt and some frozen berries and mix that together. Soy snacks are great too: edamame, Soy Joy bars, and soy milk are all great. I often make a dip out of nonfat Greek yogurt and natural peanut butter for protein and calcium. It’s 1:2 ratio of peanut butter to yogurt and it’s delicious with apples or pears.

FS: Now that you’ve brought up fruit, one of our readers wants to know why there are no grapes or bananas on the 5-Factor Diet?
HP: No one is going to live a shorter life if they have bananas or grapes, however there are much, much healthier fruits. I try and tell my clients to choose those fruits over others. I tell my clients to stick to fruits that either have edible skin, edible seeds, or citrus - bananas do not have edible skin, nor do they have edible seeds really, nor is it citrus. Most of the fiber and nutrients that are in a fruit are in a fruit’s skin. A banana is just the densest piece of fruit that you can put in your body, and since it doesn’t have fiber, it won’t keep you full. It’s kind of a shame to have a fruit with no fiber.

Grapes are an exception to the rule because they have a special sugar in them called dextrose, which is the highest glycemic sugar that you can possibly put in your body. They actually make grape pills for diabetics so that they don’t become low.

FS: Are there any foods that you think people should avoid, even on their cheat days?
HP: Absolutely no, not at all. Life is short and you have to enjoy it, and you should indulge when it’s time to indulge. At some point, I think everyone should eat everything at least once.

FS: And what’s your cheat food?
HP: My cheat food? That’s easy, it’s chocolate chip cookies. I’m the biggest chocolate chip cookie freak in the world.

FS: And do you give yourself some cookies every week?
HP: At least every week.

To get a taste of Harley's diet, try his recipe for five-spice halibut. It's tasty and easy to make.

Come Party With Me: Greek Dinner - Dessert

partysugar — Wed, 17 Feb 2010 10:15:36 -0800

While most people automatically think of baklava when they hear the words "Greek" and "dessert," I want to surprise my girlfriends with something unexpected. The Greek dinner takes place after a day of wine tasting, so a make-ahead sweet treat, like Greek yogurt panna cotta, is ideal. A couple of years ago at our annual girls' getaway, I passed out before finishing cooking dessert, and this is a mistake I don't want to repeat this weekend! Traditional panna cotta is made with cream, but this recipe incorporates thick yogurt into the mixture. The resulting dish, which is topped with honey-glazed apricots, is smooth and slightly sweet. To check out the recipe, read more.

Greek Yogurt Panna Cotta With Honey-Glazed Apricots
From Food & Wine

Ingredients

1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split, seeds scraped
One 17.6-ounce tub of Greek yogurt, such as Fage Total brand (2 cups)
1 cup dried apricots
1 cup semi-dry white wine, such as Vouvray
1/4 cup honey

Directions

In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.
In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.

Serves 6.

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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

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

Come Party With Me: Greek Dinner - Menu

partysugar — Tue, 16 Feb 2010 07:50:25 -0800

This Friday my sister and I are hosting our annual girls' getaway to the cabin. Every Winter, we grab our best friends and enjoy a leisurely couple of days in the mountains. The highlight of the event is Saturday wine tasting in Murphys. To make things more exciting, we've decided to give the whole weekend a Dionysus theme. Naturally, I'm cooking up a mouthwatering Greek dinner. We'll start with an assortment of mezes, including Greek olives, hummus and pita chips, meatballs with ouzo and mint, and crispy cheese-filled phyllo bites. Since the appetizers are a bit heavy, the main course will be on the light side: halibut roasted in grape leaves with a Greek country salad.

These recipes would also be wonderful at an Olympics viewing party, so check them out now, after the break.

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

Greek Avgolemono Soup Two Ways - Beginner and Expert

YumSugar — Wed, 24 Feb 2010 05:50:19 -0800

Seeing PartySugar's menu for a Greek dinner made me realize how long it's been since I've made my favorite Greek dish, avgolemono. If you've never heard of this homey soup (av-what?), avgolemono is a Mediterranean specialty made up of four basic elements: chicken stock, eggs, lemon, and rice. When preparing it, remember to add the hot broth gradually to the lemon-egg mixture, otherwise you will cook pieces of the egg. Prefer not to work with raw poultry? Throw already-cooked chicken breast into the simmer. Or, make it a complete, from-scratch meal by poaching chicken breasts with rice, vegetables, and herbs. See which recipe fits your cooking style when you read on.

Come Party With Me: Greek Dinner - Drinks

partysugar — Thu, 18 Feb 2010 15:00:39 -0800

My Greek feast is taking place on Saturday after a day of wine tasting, but our Dionysus-themed girls weekend begins on Friday night. To kick start the event, I'll greet each girl with a cocktail when she arrives. My sister has purchased golden Greek laurels for everyone to wear in their hair, so my cocktail is inspired by this party gift. It's called a Lemony Laurel and is a sunny, refreshing concoction that combines a lemon and bay leaf syrup with citrus vodka and Galliano. It sounds like a heavenly beverage that would be delicious enough for a goddess to drink! Get the recipe I'll be using when you read more.

Lemony Laurel
From Food & Wine

Ingredients

Crushed ice
1 1/2 ounces citrus vodka
3/4 ounce Galliano
2 1/2 ounces Roasted-Lemon Syrup (recipe below)
1 fresh bay leaf (optional)

Directions

Fill a highball glass with crushed ice. Add the vodka, Galliano and Roasted-Lemon Syrup.
Using a swizzle stick or a bar spoon turned between both hands, swizzle for 8 seconds. Garnish with the bay leaf.

Makes 1 drink.

Roasted-Lemon Syrup

5 lemons
20 dried bay leaves
12 ounces Simple Syrup

Halve the lemons and remove the seeds. Make 2 slits along the membranes of each half and stuff a dried bay leaf into each slit. Set the lemons cut side up on a baking sheet and bake in a 250° oven for 2 hours.
Transfer the roasted lemons to a glass measuring cup and add the Simple Syrup. Cover and refrigerate overnight. Strain the syrup into an airtight container, squeezing the juice from each lemon, and refrigerate for up to 1 week.

Makes 16 ounces.

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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