So, you’ve bought some plain Greek yogurt, and you feel like it tastes like sour cream. Major letdown. No one (that I know) wants straight sour cream for breakfast. I know, you’ve heard the hype: “high protein!” “low fat!” “creamy texture!” “removes cellulite!” (kidding on that last one… I wanted to make sure you were paying attention).
What’s a person to do? Two words: honey. lime.
Think about it.
Michael’s co-worker John has an in at Miraval resort. If you haven’t heard of it, it’s like healthy heaven. You check in to luxurious rooms, spend your day doing healthy, mindful, rejuvenating things, and you eat the most delicious, colorful, healthful food you can dream of. I dream of going there.
I live part of that dream through the Miraval cookbook I was recently given by said co-worker (thank you John! You really are the best!), and I have been in heaven! I actually got an advanced copy just because he thought I would like it. Have I mentioned he’s the best co-worker ever? The cookbook is full of delicious, healthy recipes. Many are vegetarian, though there are recipes for delicious steak, chicken, and fish recipes too. I totally recommend this book. It’s worth the purchase.
(p.s. No one has compensated me in any way for saying nice things. I just really LOVE the cookbook and wanted to share.)
Back to the yogurt.
Adding lime zest, lime juice, and a smidge of honey makes Greek yogurt taste like key lime pie yogurt. It’s divine. We especially love it with berries, but it’s lovely on its own. It’s one of Sophie’s very favorite breakfasts. If you’ve never purchased Greek yogurt before, I highly recommend trying Fage brand. It’s sometimes pricey, but it’s the absolute best. The texture is heavenly. (Our Coscto carries it for the best price I’ve found). This yogurt, mixed up, will keep for about 1 week in the refrigerator (if it lasts that long). You’ll just want to give it a quick stir before scooping out your next serving.
If you’ve been dissatisfied with Greek yogurt in the past, you really might want to give this a try. I’m trying lemon next!Print
Recipe slightly adapted from Mindful Eating cookbook by Miraval