Posts Tagged ‘Yogurt’

Lemon Yogurt Cake/Bars

Well what do ya know, spring is finally here! And about time too- the snow this winter was killing me. Granted there’s more snow on the way, but today its climbing into the 60s, so I’ll just live in the moment for now and say life is good.

And speaking of good, let’s talk lemon, a hallmark flavor of spring. To be perfectly honest, I’m more of a chocolate person. But every time I make this cake, I am forced to reconsider… It’s that good.

And for the occasional treat, I’d say the ingredients aren’t much to cringe over, especially compared to the store-bought cake. So today, I fully intend to grab myself a slice, sit on the front porch, absorb some vitamin D, and begin to defrost 🙂

Lemon Yogurt Cake/Bars Lemon Yogurt Cake/Bars

Ingredients: 

1 and 1/2 cups spelt flour

2/3 cup sugar

1/2 tbsp baking powder

1/2 tsp salt

1 cup cup plain, organic whole milk yogurt

1/2 cup lemon juice

2 eggs

Directions: 

Preheat the oven to 350 degrees and grease a 8×8 baking dish. In a bowl, combine dry ingredients (flour, sugar, baking powder, and salt). In a separate bowl, whisk together wet (yogurt, lemon juice, and eggs). Add the dry ingredients to wet, stir until combined, and spread into the baking dish. Bake for 40 minutes.

NOTE: I do not make this cake with frosting- it doesn’t need it! However, I recommend letting the cake sit at room temperature for several hours, or covering with aluminum foil overnight before digging in; moisture forms at the top, making the cake more tasty (in my opinion anyway).

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“Shamrock Shake”

I’ve never had a shamrock shake.

Not even when I was little (thank goodness).

I’d like to say that I was food conscientious from a young age, but I wasn’t.

I just hated mint. And still do, by the way.

Still, I kinda felt alienated with all the green drinks around me. People love their shamrock shakes apparently :/

So, I made my own, tasting probably nothing like McD’s version. But that’s okay. Free of the mystery ingredients and dyes AND bypassing on the mint? AND being green. I’ll happily take it and chug it down 🙂

“Shamrock Shake”

“Shamrock Shake”

Ingredients: 

2/3 cup plain, organic whole milk yogurt

1/2 cup fresh spinach (add more for a greener color!)

1/4 cup almond milk

2 tbsp nut butter

1/4 tsp vanilla extract

1/4 tsp cinnamon

salt, to taste

Directions: 

Combine all ingredients in a food processor/blender and blend until smooth and green.

Want more green? 

Avocado Shake  I

Avocado Shake I

Avocado Shake

Avocado Shake II 

Spinach and Artichoke Dip (Yogurt-Based)

Artichokes are a new found love of mine. It’s not that I ever hated them, I just never had them. Except for artichoke dip.

And with the amount of cheese in the dip, I couldn’t even taste the artichoke.

But, I wanted to try making my own artichoke dip. And so I did- after I went back to the store and picked up a second jar. The contents of the first jar mysteriously disappeared after I tried a “little bit” of one artichoke 😉

Since tomorrow is Superbowl Sunday, I figured it’s the perfect time to post this one.

It can be eaten hot or cold- your choice! (I actually prefer it cold- it gets in my belly quicker 🙂 )

Spinach and Artichoke Dip (Yogurt-Based)

Spinach and Artichoke Dip (Yogurt-Based) 

Ingredients: 

4 cups plain, organic whole milk yogurt (before straining)

1 and 1/2 cups fresh spinach, roughly chopped

2 jars/cans of artichokes, chopped (12 oz or 14oz- whichever is fine)

1/2 cup shredded mozzarella cheese

1 tbsp garlic powder

1 tbsp chili powder

1/2 tsp cayenne

salt and pepper, to taste

Directions: 

For Cold Dip: Strain yogurt for 1 hour. Mix strained yogurt with the rest of the ingredients and serve.

For Hot Dip: Strain yogurt for about 5 hours. Mix strained yogurt with the rest of the ingredients and place in a greased 8×8 or 9×9 baking dish. Bake in the oven at 350 for 30 minutes. Let cool sightly before serving.

Spicy Ham Yogurt Dip

Just something quick and simple today. Kinda like the calm before the storm of all the Thanksgiving and holiday cooking coming up.

Along with veggies, I also dip pieces of grilled chicken in this. So good. Enjoy!

Spicy Ham Yogurt Dip

Spicy Ham Yogurt Dip

Ingredients:

1 cup plain organic whole milk yogurt

1/4 cup finely diced precooked organic ham (cooked bacon sounds good too 😉 )

1 tbsp hot sauce (more or less depending on heat preference)

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes

1/4 tsp chili powder

salt and pepper, to taste

Optional garnish: chives

Directions: 

Mix all ingredients together. For a garnish, top with a few more pieces of ham and a sprinkle of chives, pepper, and paprika. Store in fridge until ready to serve.

 

Avocado Lime Dip

This week has been crazy. I’ve literally been living out of a suitcase with going between my mom’s, dad’s, the house I’ve been housesitting at. And now, I’m packing for the beach! Yay! Beach week is usually junk food mania for my family. Luckily, I bring a small supply of food to snack on. It helps that nobody in my family likes raisins 🙂 One of the things I’ve made this week to snack on is this dip:

Avocado Lime Dip

Avocado Lime Dip

Ingredients: 

1 avocado

1/4 cup plain yogurt

2 tbsp lime juice

2 tbsp dried cilantro

2 tsp hot sauce (more or less depending on heat preference)

salt and pepper, to taste

Directions: 

In a food processor, blend until smooth and serve!