Thursday, March 21, 2013

A Food Diary: Greek Yogurt Four Ways

Well, hello. It's been a while.

Things have been a little atypical lately. I'm still figuring out how to get into the swing of things, and what exactly I want "normal" to be. And that includes this space. You know how sometimes life just goes absolutely nothing like you had planned or imagined? Yea, that's how things have been here lately. But I'm trying to learn that that's okay. That sometimes we just accept things as they come, regardless of how we meant them to be. That that's its own kind of strength.

I'll admit that I'm fully lacking on the "recipe" front here. So we'll just consider this post a food diary of sorts instead, okay?

Lately I've been on a Greek yogurt kick. I've realized I do this a lot: forget how much I like something and then once I rediscover it, indulge consistently for a week or two straight. This applies to food, TV shows, mediocre crafts, etc. I like to think I'm not the only one who does this (and if I am, don't tell me.) But Greek yogurt's not such a bad thing to binge on: high in protein, relatively calcium-rich (but lower in lactose and whey than traditional yogurts for the intolerant among us), and low in sugars (before you douse it in honey, anyway). Plus, the options for enjoying it are almost limitless. Here's some of the ways I've been indulging lately:

excuse the less-than-spectacular iPhone photos
1) The traditional: honey, gluten free granola*, and a handful of fresh strawberries.

2) Some Justin's chocolate hazelnut butter, lots of strawberries, and a bit of granola for crunch and honey for sweetness. (Justin's is not an equivalent of Nutella...it's dairy free and not nearly so sweetened--more in the style of a normal nut butter--so the honey helps combat Greek yogurt's natural tartness...though I'm sure some Nutella could be delicious, too.)

3) Stirred in with a spoonful of peanut butter, lots of honey, some dark chocolate chips, and raspberries. So filling I could burst.

4) I made blood orange infused agave nectar by adding agave nectar, some water, and a crushed blood orange (with its juice) into a small pot and allowing it to simmer, then straining it. I topped it with some granola and fresh berries and let me just say it. was. awesome. (I'm a sucker for blood oranges...don't tell my doctor.)

*Though oats are technically gluten free, they are often processed with wheat, making them unsafe for those with gluten sensitivity or intolerance. Make sure you check for oats/granola that are certified gluten free! I've been using KIND's dark chocolate & cranberry.


P.S. Bear with me as I try to figure out this space and hopefully I'll be around again soon. 
P.P.S. Is there anything in particular you'd like to see from me? Let me know!