Lately I have been craving healthy food.
I don't know if I overdid it with birthday celebrations last month, or if I indulged in one too many brownies, but overall I need to lighten my load. In case you don't catch my drift, what I am really saying is I think I need to shed a few pounds. I used to be an avid runner, working out at least 4 times a week, and I felt fit and full of energy. When I worked out regularly, I could eat whatever I wanted - cakes, chocolate, ice cream - and not really feel any guilt because I knew I would easily burn off those indulgent calories. But with workouts on the decline and sweet treats on the rise, I don't feel fit, I don't have as much energy, and I don't like it one bit.
Time to whip myself into shape and get back the healthy balance that I loved.
I don't know how you do it, but when I really want to overhaul my eating, I turn to a plant-based diet. I generally love all vegetables, but they take center stage when I want something healthy. Unfortunately, I wasn't born with a cute pink nose and two floppy ears so I don't really enjoy munching on raw, unadorned veggies. Instead, I make delicious salads dressed up with avocados, kalamata olives or figs, I roast sweet potatoes and beets, and I munch on crispy kale chips. I am also a sucker for any sort of veggie dip especially since it is great to eat for a snack and I can take it to work.
Sometimes veggie dips can be deceivingly unhealthy, so I wanted to make an Herbed Yogurt Dip that would be low-cal and low-fat, delicious, and quick and easy to make. Naturally, I turned to plain non-fat Chobani Greek Yogurt for the base, since it has an amazing tang that pairs well with vegetables, and is high in protein.
I flavored the dip with some of my favorite herbs, a little lemon juice and garlic, as well as a small amount of goat cheese and extra virgin olive oil for richness. The cheese also contributes some extra protein, while the extra virgin olive oil is a good source of monounsaturated fats.
The amount of parsley that equals a 'handful.'
Just throw everything in the food processor and you are done!
With a food processor, this easy recipe can literally be made in under 5 minutes. No joke. Just add the yogurt, herbs, and remaining ingredients to the processor and it does all the chopping and blending for you. If you don't have a food processor, you could easily use a blender to make this, or take a few extra minutes and chop the ingredients by hand.
This recipe makes a decent amount of dip, so it is perfect for portioning out and taking to work for lunch, or for keeping in the fridge at home for snacking. Better yet, next time you need a veggie platter for a party, skip the pre-packaged plastic trays from the grocer, and make this dip instead; it is substantially lower in fat, and paired with fresh-cut vegetables of your choice it will undoubtedly be a crowd-pleaser.
As I mentioned before, I made this dip with Chobani Greek Yogurt, which I think is much better for this kind of recipe than regular plain yogurt - the greek yogurt has a thicker texture, and a more vibrant, tangy flavor. If you want to make this recipe yourself, you can head to the store and pick up some Chobani or you can win a whole case of Chobani here in my giveaway!
If you missed it last month, I created a fantastic recipe for Chobani - Berry Frozen Yogurt with Lemon Sugar and Lavender Cream - and hosted a giveaway for a case of Chobani Greek Yogurt. With over 200 comments for entries, I happy to announce the winner is Darla from Brookpark, OH! Congrats Darla! Please email me with your contact information to receive your yogurt! I also thought the comments from Chobani fans were awesome and I couldn't resist sharing a few:
My favorite way to eat Chobani is to let it sit in the freezer for an hour and then enjoy :-). I also love vanilla cho with cocoa roasted almonds.
I love eating mine with a teeny tiny spoon...so that it lasts that little bit longer hehe! ;)
And the very best way to eat chobani is sprinkled with rice krispies... maybe not the healthiest addition but I love the crunch!
logan osterhout said...
My favorite way to eat chobani is in a blender with vanilla ice cream, milk, banana and chocolate chips! If chobani came out with a banana flavor, then id be hooked for life
I almost always start my day with a smoothie... Fat free, plain chobani, a handful of frozen berries, and skim milk. Delicious.
I eat greek yogurt with flax seeds for lunch pretty much every week. I also mix it in with meatballs (and usually some grated zucchini) to keep everything nice and moist
I am totally a fan of chobani on facebook! Who wouldn't be! Maybe if you are an alien! :)
Forget Edward....Team Chobani!! <---Best comment!
The great folks over at Chobani are so generous that they are willing to give me another case of Chobani Greek Yogurt for you to win! Giveaway is open to US residents only, and is open until Saturday, April 9th at midnight PST, and a winner will be chosen at random. Here's how to enter:
(Each option is a separate entry, please leave a separate comment for each one if you want it to count! If you do not have a blog, please leave your contact email.)
1. Leave a comment here telling me about your favorite healthy snack.
2. It's National Nutrition Month! Head to the Chobani site and enter your healthy Chobani recipe to be made in their kitchen and photographed by a professional. Leave a comment telling me you entered!
3. Be a NEW fan of The Cilantropist on facebook, by clicking the 'Like' button!
4. Be a NEW subscriber to The Cilantropist by email, by entering your email in the sidebar.5. Tweet about this recipe and giveaway - Check out this #recipe for Easy Herbed Yogurt Dip from @TheCilantropist, and enter to win a case of @chobani! http://bit.ly/eqhGza - Then leave a comment telling me you did.
One year ago: Bella's Banana Bites
Easy Herbed Yogurt Dip
This dip is incredibly easy to make and has a bright, tangy flavor from the Greek yogurt, goat cheese, and lemon juice. It can also be customized to fit the ingredients you have on hand, so feel free to play around with different herbs. Making this with a food processor is quickest, but chop the ingredients and mix by hand if you like. You can also thin out this dip with water to make a great salad dressing.
12 oz non-fat plain Chobani Greek Yogurt (2 small containers)
1 handful fresh flat-leaf parsley
1 handful fresh cilantro
1 green onion, top green part roughly chopped
1/2 tsp minced garlic
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp salt, or to taste
pepper to taste
Assorted vegetables for serving
Add everything to a food processor or blender, and process until smooth. Taste and adjust for ingredients to suit your taste. Serve immediately with prepared vegetables, or refrigerate until use. Refrigerated, will keep for 1 week.