Fitness Crazed Foodie
Lover of all things food and fitness related
We usually think of greek yogurt as part of a sweet dish mixed with granolas, fruits, nuts, etc. But this recipe makes greek yogurt the star of a savory dish. Before you stick your nose up at the thought of a savory yogurt salad (at one point I thought it was weird too), just try this simple recipe and you will be shocked at how everything goes together beautifully.
The reason I think this salad works is because there are many different components that each bring in their own texture and flavors, yet they flow together because of the mediterranean influence. It is very low fat and filled with a ton of protein from the greek yogurt and chickpeas. This hearty lunch will leave you full and energized until dinner!
1 cup non-fat plain greek yogurt
1/3 cup roasted, spiced chickpeas
1 cup spinach
1/3 cucumber sliced thinly
1/3 cup cherry tomatoes
1/4 cup roughly chopped red onion
Salt, paprika, cayenne pepper
Calories: about 240 kcal
Protein: about 23g
First, start by roasting the chickpeas. This is the only component of the dish that takes long, but if you use the whole 15oz can of chickpeas, you will have about 4 more servings to use for future salads/snacks. Preheat the oven to 425 degrees. Open the can of chickpeas, strain, rinse and pat dry. Spray the baking pan with olive oil spray and spread out the chickpeas on the pan. Bake for 25-30 minutes, rotating them every 5 minutes. Once they are roasted, toss with some salt, paprika and cayenne pepper.
While the chickpeas are roasting, start chopping the vegetables and assembling the salad. In a bowl or plate, spread a thick layer of yogurt on the bottom. Then add the chopped spinach, onion, tomatoes and cucumber on top.
Finish it off with the roasted chickpeas. And that's it!
This makes for a great lunch size portion for one person. If you want to develop this into a bigger portion for dinner, I recommend adding 4 oz grilled chicken, a couple tablespoons of olives and roasted eggplant. These ingredients will align with the Mediterranean influence and will create the perfect sized dinner salad.
Deviled eggs have a bad wrap for being the least-liked appetizer- if anything, a few adults will pick at it. They are also pretty unhealthy for you, as many of the original recipes are whipped up with mayo!
These deviled eggs, however, are filled with avocado and will be liked by many! Avocado provides a healthier fat alternative to mayo and will be a crowd favorite because who doesn't love guacamole?! This recipe is full of flavor and the healthy fats will fill you up without weighing you down.
Tip: To save time the day you want to eat/serve them, have your eggs pre-hard boiled and peeled. This is the longest part of the recipe, so once that is done it should only take about 10-15 minutes to prepare the filling!
10 large eggs
1 large avocado
1 tbsp dijon mustard
4 tbsp cilantro, finely chopped
1/4 lime, juiced
Salt and pepper
Hard boil the eggs. To do this, put the eggs in a pot and add water until the eggs are fully covered. With the pot on the stove at high-heat, bring the water to a boil. When it starts rapidly boiling, turn off the heat and cover the pot for 14 minutes. Once the 14 minutes passes, dump the hot water and fill the pot with ice water to stop the cooking process. Drain the water and store in the fridge for a couple hours before peeling the shell off.
After shelling the eggs, cut them in half and take out the yolk. Put the egg yolks in one bowl and the hollowed out egg whites on a plate.
Now, start making the filling. Add the avocado, mustard, cilantro, squeezed lime juice and salt and pepper to the bowl with the egg yolks. Mash everything together and mix until it is smooth throughout. You don't want a clumpy filling!
With a small spoon, add the guacamole-yolk filling back into the egg whites. The dollop of filling should over-flow the hollowed center by a little.
To garnish, add a little leaf of cilantro on each egg half and sprinkle paprika over the top.
These "cookies" remind me of a mix between a protein bar, raw edible cookie dough and chewy oatmeal raisin cookies. However you want to refer to them, they are delicious! They make for a great mid-day snack or a small dessert to satisfy your sweet tooth after dinner. They last in the fridge for a while, so you can double this recipe to make sure you always have a quick pre-made snack for when hunger strikes.
Macros per cookie:
These cookies are great alone, but I've also enjoyed them with other ingredients when I need a little more substance. These are some of the ways I enjoy them:
- Cookie crumble on top of one serving of plain non-fat greek yogurt
- Cookie smeared with 1 tbsp greek yogurt and sliced strawberries on top
- Cookie smeared with 1 tbsp creamy peanut butter
Let me know if you have other ways to enjoy them!
1 cup quick oats
2 scoops non-flavored protein powder
1/4 cup raisins
1/4 cup sugar-free syrup
1 tbsp natural peanut butter
2 tsp cinnamon
In a blender, blend up the oats until it looks powdery. Then, add in all ingredients in a bowl and mix until it is crumbly throughout. Add the water in, one tablespoon at a time. It should take about 3-4 tbsp to get the consistency you want. Make sure it is wet enough to form the cookies, but not too wet where it will stick to your hands.
Once you get the right consistency, form the dough into 8 balls and flatten them out in your palm to make cookies. Store in the fridge and enjoy!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!