This post is sponsored by FAGE; however, all thoughts and opinions are my own.
As a mother of two small children, my New Years’ intentions thus far have been solely ‘to survive’. What surviving means to me is - getting enough sleep, scheduling in ‘me time’ whether it’s taking a bath or getting my nails done, trying to live in the present rather than the future, taking care of my health, and meal planning, which ultimately allows me to take care of my health. When it comes to meal planning, finding the time to sit down and gather inspiration then finding the time to grocery shop, with two young children, has its challenges. Life is busy and chaotic and for some reason, meal planning always gets pushed to the bottom of the list.
On the weeks where I’ve tried my best, but we’ve just got too much on the go, and for some reason or another I can’t find a spare minute to plan our meals, I’ve started stocking the fridge with a few tubs of FAGE Total 5% Plain Greek yogurt for easy snacking. It’s part of my plan to kick off the new decade in a positive and healthy way!
I’ve been obsessed with FAGE Total Plain yogurt for as long as I can remember. My kids are so obsessed, they’d eat it for breakfast, lunch, and dinner if they could. FAGE Total Plain yogurt is available in three different fat levels - FAGE Total 0%, FAGE Total 2%, and FAGE Total 5%, and can be purchased in 6 or 7 oz containers for on the go or 35.3 oz for a larger quantity. My favorite is FAGE Total 5%, I use it for yogurt bowls, popsicles, and smoothies, but I also really enjoy FAGE Total 2% for making dips, spreads, and dressings. Most of the time I just eat it plain, because it’s that good.
FAGE Total Plain yogurt is deliciously rich and creamy and made with only milk and live active cultures. I love it for its delicious taste, but also its nutritional value. It’s protein-rich, has no added sugar, and is a good source of calcium. I like that it is offered in three different fat levels to suit everyone’s different needs and tastes. It’s Non-GMO Project Verified and made with milk from cows that have been fed Non-GMO feed.
Most mornings, I start my day off with a bowl of FAGE Total 5% Plain with fresh fruit and granola or a fresh fruit smoothie made with FAGE. On the weekends, when I have more time, I like to make either pancakes, waffles, or crepes and top them with a generous dollop of FAGE Total Plain yogurt. For lunch or dinner, when I’m craving a more savory option, I like to use FAGE Total Plain yogurt as a topping for my rice bowls, burritos, baked potatoes, and nachos, and I really like the creaminess it adds to salad dressings.
My new obsession is to make a savory Greek yogurt bowl using FAGE Total 5% as the base and then top it with all of my favorite fresh ingredients. Some days I’ll top it with roasted chickpeas, cucumber, and avocado, and other days I’ll mix up my favorite salad of tomatoes, cucumbers, avocado, olives, radishes, and shallots and top it on the creamy yogurt with a few pieces of pita bread for dipping. See the recipe below. FAGE Total Plain Greek yogurt is really so versatile. I could think of a million ways to incorporate it into my daily routine. The opportunities are endless.
SAVORY GREEK YOGURT BOWL
SERVES: 2 | DIFFICULTY: EASY | PREP TIME: 10 MIN | COOKING TIME: N/A
INGREDIENTS
• 1 cup of FAGE Total 5% Plain yogurt
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of sliced cucumber
• 4 olives, halved
• 4 radishes, quartered
• 1/4 avocado, chopped
• 1/4 shallot, sliced
• 1 - 2 tbsp of olive oil
• juice from 1/4 lemon
• salt and pepper to taste
• 1/2 tsp of za’atar
• Aleppo or regular chili flakes to taste
• 6 fresh mint leaves
• 2 pita bread, cut into wedges, warmed
DIRECTIONS
1. In a shallow bowl or a plate, spread the Greek yogurt to cover the whole width.
2. In a medium bowl add the tomatoes, cucumber, olives, radishes, avocado, shallots, olive oil, and lemon juice. Gently toss.
3. Season with salt, pepper, chili flakes, and za’atar.
4. Spoon the vegetable mixture onto the Greek yogurt, including all of the juice.
5. Garnish with fresh mint leaves.
6. Serve with warm pita bread.
