Easy Herbed Yogurt Dip, and another Chobani Greek Yogurt Giveaway

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.'

French Potato Salad with Herbs, and So Cal Summer Salad round-up

So remember allllll the way back in June when I said I would feature healthy salads regularly throughout the summer?  That little thing called So Cal Summer Salads that I very ambitiously promised I would keep up with?  Can you remember that far back?  Personally, I am having trouble remembering, partly because June seems so distant now that it is officially September, but it also may be that my mind has become suspiciously clouded with desserts, and summer fruits, and cakes...trying to see the light of leafy greens and vegetables through all that sugary haze has been nothing less than fun-filled delicious journey, of which I don't regret a single bite.  This summer, whether it has been sweet or savory, crunchy or creamy, I can definitely say I have eaten well.  

As September dawns and fall approaches, I can't really say that I anticipate radically changing any of my eating philosophies.  Oh sure, I could tell you I might try eating more healthy, or chowing on more apples and less ice cream (We all know this is a lost cause at this point.  How about less apples and more ice cream?).  But the truth is, I like eating and cooking and baking loads of different things, and the thought of focusing specifically on one thing or another doesn't sit well with me.  Where am I going with this?  

Well, with the launch of Project Food Blog from Foodbuzz (which I am SUPER excited about btw), I have taken a little bit of a timeout to ponder a big question...what is really going on here at The Cilantropist?  I mean, what am I doing here on this little webspace I like to call home?  The analytical side of my brain has been feverishly trying to fit myself into some sort of food-blogger mold, so that I can stick a shiny new label on this blog so everyone knows exactly what they are getting.  This feels much like trying to fit a square peg into a round hole and thats not comfortable for anyone.   In contrast, the creative (and hungry) side of my brain seems say, "What's all this hooplah about?  We're having fun with this whole cooking and writing thing aren't we?  And we feel inspired!  And even better, we are eating... really eating...So lets just keep it up!"  Being a scientist, the analytical part of my brain usually wins out, but I think here I need to cave to creativity; because honestly, here on this site I am just sharing my adventures in eating well, feeding those I love, and living the good life.  And isn't that enough?