Blackberry Vanilla Bean Yogurt Cake
Ingredients:
- 2½ cups almond flour
- ⅔ cup powdered erythritol
- 1 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup Chobani® Whole Milk Plain Greek Yogurt
- ¼ cup extra virgin olive oil
- ¼ cup almond milk
- 2 large eggs
- 1 tsp almond extract
- Vanilla beans scrapped from two pods
- Zest of 1 medium lemon
- 1 tbsp lemon juice
- 1 cup fresh blackberries
Optional Toppings:
- ½ cup Chobani® Whole Milk Plain Greek Yogurt
- 16 fresh blackberries
- 2 tbsp powdered erythritol
Directions:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the almond flour, erythritol, coconut flour, baking powder, and sea salt.
- In another bowl whisk together the yogurt, olive oil, almond milk, eggs, almond extract, vanilla beans, lemon zest, and lemon juice.
- Mix the wet ingredients into the dry until combined. Fold in the blackberries.
- Grease an 8 or 9-inch cast iron skillet with olive oil. Pour the batter into the prepared pan and transfer the pan to the oven. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool then slice into 8 pieces.
- To serve, top with a dollop of yogurt and a few fresh blackberries along with a dusting of powdered erythritol.
Mediterranean Grilled Chicken with Herbed Tzatziki
Ingredients:
Chicken:
- 1 lbs boneless skinless chicken thighs
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp paprika
- ¼ cup melted ghee, smaltz, or refined coconut oil
- 1 tbsp lemon juice
Tzatziki:
- 1 cup Chobani® Whole Milk Plain Greek Yogurt
- 1 clove garlic
- ½ cup fresh herbs (dill, thyme, oregano)
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- Pinch cayenne pepper
- Salt, to taste
Greek Salad:
- 3 small heirloom or roma tomatoes, seeded and quartered
- 1 medium cucumber, diced
- ⅓ cup pitted kalamata olives
- ¼ cup sliced red onion
- 1 tbsp minced fresh dill
- 1 tbsp extra virgin olive oil
- Flaky sea salt for garnish
Directions:
- Place all of the ingredients for the chicken in a large sealable container - marinate for at least one hour.
- Place all of the Tzatziki ingredients in a blender or food processor until process until combined. Refrigerate until ready to serve.
- Preheat your cast-iron grill pan over medium high heat. Grill the chicken for about 6 minutes per side until it has charred grill lines.
- Plate the chicken with the Tzatziki on a platter. In a large bowl toss together the Greek salad ingredients then add it to the platter along with the chicken serve immediately.
Keto Greek Yogurt Pancakes Recipe
Ingredients:
Dry Ingredients:
- ¼ cup Blanched Almond Flour
- 2 tbsp Coconut Flour
- 2 tbsp Confectioners Erythritol
- ½ tsp Baking Powder
- Pinch of salt
Wet Ingredients:
- ⅓ cup Chobani® Whole Milk Plain Greek Yogurt
- 2 eggs
- 1 tsp vanilla extract
Additional ingredients:
- Non-stick cooking spray
- Salted butter
- Sugar-free pancake syrup
Directions:
- In a medium mixing bowl, combine and whisk together all dry ingredients. Next add all wet ingredients and whisk until batter is well blended.
- Pre-heat a griddle or frying pan over medium heat and lightly spray the pan with non stick cooking spray of choice. Once the pan is hot, pour ¼ cup of pancake batter into the center of the pan and allow the pancakes to cook until bubbles form and sides set before flipping. Cook other side until golden brown.
- Serve hot with butter and sugar-free syrup and enjoy!
Grilled Chicken with Cilantro Lime Greek Yogurt Sauce
Ingredients:
Grilled Chicken:
- 2 large chicken breasts, sliced in half
- 1 tbsp taco seasoning
- 2 tbsp olive oil for cooking
Cilantro Lime Greek Yogurt Sauce:
- ½ cup Chobani® Whole Milk Plain Greek Yogurt
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lime, juiced
- ½ tsp taco seasoning
- 2 tbsp cilantro, chopped
Directions:
- Heat a grill pan to medium high heat
- Add 1 tbsp olive oil to the pan
- Add the taco seasoning to both sides of your chicken breast
- Sear the chicken breasts for 4-5 minutes per side
- Add all of the ingredients for the sauce to a small bowl and mix them together with a fork
Marinated Steak with Shrimp & Asparagus
Ingredients:
- 4 - 8 oz New York Strip Steak
- ½ cup Chobani® Whole Milk Plain Greek Yogurt
- 1 tbsp Garlic & Herb Salt-Free Seasoning
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 3 tbsp Olive Oil
- 2 tbsp Lemon Juice
Directions:
- Mix all of the ingredients for the marinade in a small bowl
- Pat the steaks dry then coat the steaks with the marinade.
- Add the steaks to a large bowl with a lid or a gallon-sized storage bag. Marinate the meat for at least 4 hours.
- Remove the steaks from the refrigerator about 30 minutes before cooking
- Heat a cast iron grill pan for 4 minutes
- Wipe excess marinade from the steaks. Place two steaks at a time in the grill pan and cook for 5 minutes per side (or until they reach 145 degrees for Medium Well).
- Allow the steaks to rest for 5 minutes before cutting into them.