Russets versus reds: what’s the difference? Starchier and thicker skinned, russet potatoes work well in baked, mashed or fried dishes. New reds, on the other hand, have less starch and paper-thin skin—making them perfect for boiling, steaming or grilling. Try this easy-to-make red potato salad for your next picnic or party. Spuds are boiled and quartered, then tossed with good-for-you Greek yogurt, crunchy celery and fresh herbs.
Tagged: Greek yogurt
Cooking with black beans is easy—tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.
Satisfy crunch cravings with this colorful coleslaw, speckled with caraway seeds and tossed with healthy Greek yogurt instead of mayonnaise. Red cabbage is rich in fiber, potassium and vitamins A, C, K and B-6—plus, it’s naturally sweet (not to mention eye catching!), making this salad the perfect side to serve with a savory springtime dish.
Think outside the salad bowl for a delightful way to use your favorite cool, crisp veggie. Sliced cucumber rounds are topped with a dollop of creamy Greek yogurt, a drizzle of honey and a sprinkle of chia seeds to create the perfect taste and texture sensation. Enjoy as a healthy snack or refreshing side with any meal.
My home state of Texas is famous for belt-busting meals like smoky slabs of beef barbecue with a side of spicy beans or chicken-fried steaks smothered in cream gravy. Since traditional dinners are on the heavy side, I’ve learned to keep the appetizers and desserts light and refreshing.
One of the easiest ways to “lighten” up a heavy recipe is to substitute a high-quality, low-fat Greek yogurt for sour cream, mayonnaise or heavy cream. Yogurt helps to keep baked goods moist and enhances the texture. Using low fat yogurt instead of sour cream saves 46 grams of fat per cup and it can be substituted for mayonnaise in equal amounts. Yogurt is also a flavorful topping on a baked potato, or in Stroganoffs and stews, and a low fat way to thicken sauces.
The refreshing addition of Greek yogurt in this simple cake recipe makes it tender and moist. Serve the cake topped with a dollop of lemon yogurt and your favorite berries. It makes for a beautiful presentation and is the perfect way to finish a Texas-sized meal!
Lemon Greek Yogurt Cake
Yield: 12 servings Read more →
Graduations (and celebrations) are in full swing! After a long day of pomp, circumstance, tears, cheers and photos, everyone is ready to eat.
These “Dip-lomas” are filled with a creamy salmon and mushroom mixture. Everything can be made ahead of time so that the party can begin when the ceremonies end.
Green Onion “Dip-lomas”
Yield: 32 servings Read more →
Gathering guests around the grill is an easy way to entertain…but what if some of your guests are vegetarians? Providing a barbeque menu that your vegetarian guests will enjoy is simple when using eggplant as the main course for the meal. The beauty of including vegetarian items on the grill is that their main dish can be served as a side dish for your guests who eat meat.
Eggplant is easy to grill and can be used in a variety of ways to create a satisfying dish for your vegetarian guests. It’s high in dietary fiber, magnesium, potassium, and many antioxidants.
Grilled Eggplant Read more →
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