Friday, July 4, 2014

Another Reason To Love Chobani

Maybe it's because it's the fourth of July...maybe it's because when I woke up this morning I found a bag of blueberry bagels on the counter...maybe it's because when I opened the fridge to find cream cheese all I found was blueberry Chobani yogurt. Whatever it was, this happened, and it was so much better than anything I could've planned last night when I thought about what I was going to have for breakfast this morning (yes...I often think about my meals 12 hours in advance).

As someone who loves to experiment in the kitchen, I am always looking for ways to jazz up whatever I'm eating. I'm not the type of person to just grab a granola bar or a bowl of ice cream from the freezer when I'm hungry. If I'm taking the time to have a snack, I take my time. If I want a yogurt, I don't just eat it out of the container. I scoop it into a bowl, and top it with fruit, granola, shredded coconut, chia seeds, almonds, whatever I'm in the mood for. Taking the time to make or prepare myself food, no matter what it is, is my way of telling myself, "I care about you." 

Anyway, awhile ago I started flavoring my own cream cheese. If I was having a cinnamon raisin bagel, I scooped out cream cheese in a bowl, slightly warmed it in the microwave to make it soft, and stirred in pure maple syrup to make a maple cream cheese. If I was having a blueberry bagel, I warmed frozen berries with the cream cheese and stirred it to make a berry cream cheese. 

Alas, this morning I didn't have cream cheese or frozen berries. So I took the next best better thing: blueberry Chobani yogurt. I toasted my bagel and just used a spoon to spread the yogurt on the bagel. Because greek yogurt is naturally thick, it makes for a perfect spread on bagels. It's thinner than cream cheese, but still provides the creamy satisfaction that cream cheese supplies. Plus, greek yogurt is packed with protein, making it a great healthy alternative to a favorite breakfast condiment! Double-plus, there are so many different flavors of it. Off the top of my head, I can imagine strawberry, black raspberry, raspberry, and apricot tasting really good on whole wheat, plain, pumpernickel, multigrain, or even poppy seed. Maybe even key lime on pumpernickel? 

Happy Fourth, everyone!

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