Sentences with phrase «little yogurt for»

We served it for breakfast with a little coconut milk for a few and sprinkled it on top of little yogurt for a couple, and everyone gave good reviews!

Not exact matches

mama k wrote on December 9, 2012 at 1:20 pm, saying, «Well yes, lamb, the little buggies from yogurt and sauerkraut are good for the body, but you you got ta keep the lanes open — don't hold onto that stuff.

Those little bugs you get from yogurt and sauerkraut are good for you, but don't keep that junk around forever.

So in order to feel a little better about my junk consumption, I caramelized onions for a good 40 minutes or so then whipped them into a big container of Greek yogurt with a few other flavors.

I'd save topping with yogurt or sour cream or guac for just before you eat them (same for lettuce etc... just put all the cold toppings in a little cup to take with ya!)

They turned out even better than I hoped — I had one for breakfast with a little yogurt, but this would also make a wonderful dessert.

I usually stick to savory dipping sauces for sweet potato fries (think: sriracha aioli), but I think the tanginess of Greek yogurt would be totally delicious with a little bit of honey, vanilla, and spices, like you suggest.

I used a little non fat greek yogurt with lime juice instead of the cream fraiche, and added a little cubed avocado for healthy fats.

A little milk + yogurt = a great substitution for buttermilk.

For my typical overnight oats, I usually use Greek yogurt, but I wanted to mix things up a little bit so I used KEFIR!

Greek yogurts (that I was paying at least $ 1 for) have been replaced by hummus and raw veggies, oranges, and little ideas like this wrap.

Give it as a gift in a pretty jar, set it out in some little bowls for holiday gathering snaking, simple eat it for breakfast in a bowl with non-dairy milk, on yogurt, or a topping for a smoothie!

Heat the milk, add a little «starter» (store - bought yogurt or some of your own from the last batch), keep it warm for a few hours, and you're done.

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I used plain Greek yogurt, added a teaspoon of vanilla extract for a little flavoring.

Our go to breakfast for our 2 little girls are either greek yogurt w / a little honey, cinnamon, chia seeds and fresh fruit or whole wheat toast with a little cream cheese and fruit on the side.

My little one loves fruit smoothies with Greek yogurt too but sometimes that's more of a mess later for me

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

I can see this with a little lowfat greek vanilla yogurt for an evening treat!

My recipe for Light Potato Salad combines creamy red potatoes with sweet red onion, crunchy sweet pickles, crisp celery, light mayo, plain yogurt to make it lighter, and a little Dijon mustard to give it a little zip.

Add a little yogurt and some peanut butter powder for creaminess, and you've got a treat that no one will know is actually pretty healthy too.

Once we've got that down, then there's number two: if we can sneak a little extra nutrition in there (like whole wheat flour), and / or trim a few fat cals by using nonfat Greek yogurt, then I say let's go for it!

You can also get a little fancy lik I did and serve the granola over a scooped out pear half filled with greek yogurt and a little dab of cranberry sauce on the side for color

For that reason, a little feta on a salad, whole cream in coffee and the occasional Greek - style yogurt will be fine.

You can make a greek yogurt based ranch dressing for the salad with a little lowfat buttermilk to thin it or give it an entirely new spin by using your favorite healthy oil / vinegar - based salad dressing.

When using the yogurt starter and yogurt maker that I recommend in this recipe, it is possible to ferment the yogurt for as little as 5 hours.

However, a little while ago I started experimenting with different ways to make the dressings for chicken salad, swapping out the mayonnaise entirely for other options, like this recipe where I used a base of Greek yogurt instead).

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

I added a splash of vinegar to make up for that little sourness you'd find in yogurt.

I served it over a plain grilled peach for me, but added a little scoop of peach yogurt that was in the fridge for everyone else, omnivores all.

The pasta sauce will be thin, if you want to make it thicker I would suggest adding a little more Greek yogurt and letting it simmer for a longer period of time

I found this recipe for Mango & Yogurt Parfait in a little cookbook from the National Mango Board that was part of our swag.

This would be a perfect idea for school lunches — just send the mix ins in a little container along with a cup of Yoplait, and let the kids mix their own yogurt when they're ready to eat lunch!

Rice, vegan yogurt, saffron, lentils, chickpea flour and a little salt for taste make this a tasty Arabian «quiche».

We have Greek yogurt sugar cookies for anyone wanting to add a little more protein and less fat to desserts.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

This is still a pretty basic gluten - free buckwheat - based pancake at it's core (although the ingredient list still looks long, the pancakes are quick to throw together); I just swapped out the yogurt for a little more almond milk with a splash of apple cider vinegar to imitate the acid in yogurt.

I like to top them with sliced avocado, fresh cilantro and a dollop of plain dairy - free yogurt for a little tang.

I subsituted 5 oz of fat free honey greek yogurt for the cream to save a little on fat content:)

I knew there wasn't too much sugar per serving, so then made some for my pre-diabetic sister who eats a little with her yogurt for breakfast daily, but the big surprise was my husband (who didn't particularly like granola) tried it and has been eating a bowl EVERY morning!

I use it for little flavor boosts in everything from vinaigrettes and omelettes to yogurt and soups.

You could switch out the french vanilla yogurt for plain yogurt to cut out some of the sugar, but be sure to add a little vanilla extract if you do.

For instance, these little cakes are perfect for enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on tFor instance, these little cakes are perfect for enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on tfor enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on top.

Gel these little berries in homemade juice, fresh whole milk, or creamy Greek yogurt for a tongue tingling snack.

You can also use whey protein or a bit of yogurt for protein but the consistency will be a little different.

We had the pumpkin spice this morning — it was a little too moist for my taste (I would cut back on the milk or yogurt next time since the pumpkin puree is also like a liquid — the liquid to oats ratio seem to work best at 2:1) I also thought the spices were a little overpowering on the pumpkin — maybe a little less clove next time?

And for the last little bit, these yogurt pancakes have been our absolute favorite.

We also have an excalibur dehydrator and I do like it a lot but am still using the yogurt maker for little batches of yogurt.

I made it the same way I used to make cow milk yogurt when I was living in India... just heated it to a little under 100, added some starter (in this case I used vanilla soy yogurt, thanks for the tip), and bundled it in a blanket to keep it warm for 6 hrs or so.

The new tetrapaks of coconut milk for drinking and cereal (like So Delicious) are NOT appropriate for making yogurt because they are mostly water and very little fat.