Gameday Ready Grub…Oh, and with a Side of Guilt-Free!

Football season is underway, so when your team takes the field, you’ll need a spread of crave-able munchies for all those hungry fans shouting at your TV screen.

But don’t just settle for store-bought potato chips or delivery pizza. Score a touchdown in the “yum” department with scratch-made inspiration, courtesy of Chobani Greek Yogurt.

Your next weekend tailgate will be the envy of your block, thanks to these bite-size pretzels and tart, creamy dip. The recipe packs a crowd pleasing flavor punch from its secret ingredient — Greek yogurt.

With naturally crafted smoothness, wholesome protein benefits and full-bodied taste, Chobani clinches the win for this irresistible game changer. And did I mention it’s healthy? Yup…so, you won’t even need to resist!

Snack away, football fanatics. Snack away.
Mini Pretzel Twists with Tangy Greek Yogurt Dip

Ingredients (for the pretzels):

2 cups Whole Wheat Flour*

3/4 cup Water (filtered, if possible)

2 tbsp. Chobani Plain Greek Yogurt

1 1/4 tsp. Active Dry Yeast

1 tsp. Liquid Stevia

1/2 tsp. Sea Salt

*Make this recipe gluten-free by substituting any of these alternatives.

Greek yogurt pretzel ingredients

Ingredients (for the dip):

1 cup Chobani Plain Greek Yogurt

3 tbsp. Avocado (mashed)

1/2 tsp. Smoked Paprika

1/4 tsp. RawSpiceBar Kaffir Lime Blend

1/4 tsp. Chipotle Paste (or, to taste)

1/4 tsp. Sea Salt

Greek yogurt dip ingredients

Preparation:

  1. Preheat your oven to 450 degrees and coat a baking sheet with non-stick Cooking Spray.
  2. Pour the Water and Yeast into a mixing bowl, then allow the yeast to soak for approximately 3-5 minutes.
  3. Add the Greek Yogurt, Salt and Stevia to the water mixture, then stir to combine.
  4. Stir in the Flour (or gluten-free substitute) until the ingredients form a Dough consistency.
  5. Turn the dough onto a floured surface to prevent sticking and knead it into a ball.Greek yogurt pretzel dough
  6. Cut the dough into 4 equal sections and roll each section into a long, skinny rope.
  7. Form the ropes into a Pretzel shape, then transfer them onto the baking sheet — 1/2″ apart from each other.
  8. Cook the pretzels for 10 minutes, then place them under the broiler for 1 minute, or until golden-brown.
  9. Remove the pretzels from the oven and brush a thin layer of Olive Oil over them, if desired.
  10. Greek yogurt pretzelCombine all the Dip ingredients in a blender or food processor, then puree until smooth.
  11. Transfer the dip into a serving bowl — and commence dunking those pretzels to your heart’s content!

Note: This recipe yields 4 pretzels, so for large gatherings, adjust the ingredient amounts accordingly.

Greek yogurt pretzel and dip

Greek yogurt pretzel taste test

Alcohol not included. Sorry, guys!

Enjoyed these tasty twisties as much as I did? Share ’em on social media, using the hashtag #MadeWithChobani, or check out their recipe page for more must-try ideas!

Summer Eats, (Slightly!) Slimmed-Down

I say “slightly” because some of the ingredients featured in these recipes aren’t as — errrhealthy as they could be. For example, Brioche is used rather than a more nutritious whole wheat alternative.

But, hey…Sometimes you just gotta have those comfort carbs!

(Alright. I confess: my eating habits are, in fact, subject to slip-ups. You caught me. I’m human, too!)

Anywho, since May is underway, classic warm weather favorites are making their seasonal debut, and in my kitchen, I can’t resist showcasing those fresh ‘n airy flavors all day long — from breakfast to dinner!

Whether you crave “brekky” in bed or a poolside cookout this weekend, here’s what I’ve got in the works to tickle your summertime taste buds:


First, on the menu…Who’s up for brunchin’ it?!

AVOCADO & ALMOND BUTTER PROTEIN PANCAKES

Ingredients:

1/2 Hass Avocado

1 c. Whole Wheat Flour

1 Egg (omit if Vegan)

3 tbsp. Water

1 tbsp. Agave Nectar

1 tbsp. Almond Butter

1 tbsp. Whole Grain Oats

Preparation:

  1. Peel and core the halved Avocado, then transfer it into a small mixing bowl and mash until smooth, as though you’re making guacamole.
  2. Add the FlourOats, Water, Egg (unless, of course, you’re vegan!), Agave Nectar and Oats into the mixing bowl, then combine all the ingredients together thoroughly.
  3. Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
  4. Spoon the desired amounts of Batter into the skillet, then cook evenly on both sides, about 2-3 minutes each.
  5. Transfer the Pancakes onto a plate and allow them to cool slightly, then top each pancake with a dollop of Almond Butter.

avocado pancakes


And, now for round two…Did someone say din-din?!

TANGY CUCUMBER, LEMON & DILL SALMON BURGERS

Ingredients:

1 Skinless Salmon Fillet

2-3 Cucumber Slices

2 slices Brioche (I used St. Pierre)

1 Garlic Clove

1 tbsp. Lemon Juice

2 tsp. Lemon Zest

1 tsp. Dried Dill Weed

2 tbsp. Feta (sub. for Cashew Cream if vegan)

1/4 c. Plain Greek Yogurt (check out this non-dairy guide if vegan)

Preparation:

  1. Coat a small skillet with non-stick Cooking Spray and pre-heat the skillet on a medium stovetop setting.
  2. Place the Salmon in the skillet and saute evenly on both sides until the fish is cooked thoroughly, about 5-7 minutes each.
  3. While the fish is cooking, whisk the YogurtGarlicDill, Lemon Juice and Lemon Zest together in a small bowl, then set aside temporarily.
  4. Place the Brioche slices in a toaster until they turn golden-brown and crispy, then transfer them onto a plate.
  5. Spread a thin layer of the Yogurt Sauce on each Brioche slice and place the Salmon on one of the slices.
  6. Garnish with the Cucumber slices and crumbled Feta (or cashew cream), then place the remaining Brioche slice on top.
  7. Serve this Salmon Burger alongside a tropical fruit medley — such as Mango, Kiwi and Avocado.

salmon burger

(In other news: it just occurred to me that I might be suffering from an Avo-Addiction.)