Happy Friday loves! I haven’t done a Friday Favorites in months! Without further ado:
It’s so odd to think I gave up both dairy and grains a few months ago to try to be ‘healthy.’ I honestly found that I feel so much better eating healthy protein-packed greek yogurt and granola. Here are some of my favorite finds I have been LOVING lately!
“Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3 – 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.”
*Warning for your sweet tooth: It is a bit more tart than other Greek yogurts and more thick, too. I love it! I’ve been having it along with Muesli Fusion and Kind granola for snacking and breakfasts! I also use it as a filling in my egg white ‘crepes’ I eat for brinner!
Another Skyr yogurt product I found at CVS of all places- B’more Organic Skyr Vanilla smoothie!
It is a fantastic smoothie with more than 30g of protein per bottle! Plus, no added sugar! What’s more- they “donate 10% of after tax profits to Jodi’s Climb for Hope—a non-profit dedicated to funding cures for breast cancer and MS.” Awesome! I poured this over some granola from Teaism I got near my office for a healthy snack!
Muesli Fusion– I actually have been a fan of muesli- a loose, raw granola-like cereal more common overseas- since I went on a European cruise back in 2008. The ship was based out of England so their breakfast spread was catered to the European clients- meats and cheeses as well as their version of oatmeal- muesli! Cold, wet oats with nuts, seeds and dried fruit.
Anyway, I got to try, fell in love with, and snagged a couple bags of this awesome stuff while at Blend Retreat. It is by far the best muesli I have ever had! I have been making overnight oats- something I never do!- for the past couple of weeks. My favorite flavor has some great stuff in it, too! Oats, chia seeds, almonds, cranberries, hemp hearts and unsweetened coconut! Here’s my recipe for the best overnight oats featuring Muesli Fusion:
- Scant 1/3 C Muesli Fusion
- 1/3 C plain greek yogurt (I switch from Siggi’s to Chobani, whatever I feel like having)
- 1/2 C unsweetened almond milk
- 1 T sugar free jam (any flavor, I love raspberry and blueberry)
Mix all ingredients in a plastic container, store in fridge overnight. Add a splash more almond milk in the morning, top with favorite toppings (I love more hemp hearts and Kind granola) and dig in! You can also heat it up in the microwave for a minute or two as well- I love it both ways!
Kind Granola– I stopped eating granola when I went strict paleo/Whole 30 since granola has oats in it (paleo= no grains of any kind…aka persistent grumpy Krista). I had heard about Kind granola and seen it in the stores so thought I would give it a try. I LOVE it- it is super crunchy (a must for granola), gluten free, no funky ingredients, and lots of fiber! Plus- it has super big clusters! Totally loose granola like oats is just weird- give me the clusters!
Lastly, a couple bonuses for you guys!!
First, to top off your yogurt edition Friday Favorites, I have a new recipe for you-which includes greek yogurt!
MANGO cranberry almond greek yogurt flax oat powerhouse bars!!
Whew that’s a mouthful (no pun intended 🙂 ) But how do I fit in all the amazingness that are in these bars without such a long title?? Seriously, these bars are packed with yummy stuff and will make a great stick-yo-your-ribs snack!
Makes roughly 12 bars (inspiration/majorly altered from balanced spoon)
- 1 C rolled oats
- 1/2 C flour
- Scant 1/2 C flax meal
- 1/4 cup almonds, roughly chopped
- 1/8-1/4 cup cranberries, roughly chopped
- 1/2 cup roughly chopped MANGO
- 3/4 C brown sugar
- 1/4-1/2 C lil shuga (can substitute honey)
- 1/4 cup non-fat plain greek yogurt
- 1/8 cup coconut oil, melted
- 1/2-3/4 cup almond milk
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking powder
- Cinnamon/cloves to taste (I omitted but I bet it would be yummy!)
Preheat oven to 350 degrees F. Line a pan with foil and spray foil with non stick spray.
Mix all wet ingredients in a bowl. In a separate bowl mix dry ingredients. Mix wet into dry. Add additional milk if the batter looks a little dry.
Spread batter (it will be a bit thick!) into pan. Bake for 25-30 minutes until slightly puffed and no longer jiggly. Let cool, cut and enjoy!
And the last bonus for Friday, a few favorite posts this week:
Crafty Hodge Podge via Hey Love Designs <–featuring yours truly 🙂
A Dream Come True via City Girl Blogs (breast cancer survivor, friend, and new mom!)
6 Basic Things to Look for When Choosing a New Veterinarian via I Still Want More Puppies <–good to know for the future!
Avett Bros Concert and Some New Races via Geek Turned Athlete
Rowing: How to via Runner Girl Eats <–this is good info!
What Counts as Cardio via The Family Practice Blog <–awesome!
The real story about my BolderBoulder via Wonderings of a Twenty Something
Letting Myself Talk and Making Myself Listen via City and the Cubicle
Life as a 20-something via Cookie Dough Katzen <–love this!!
Have a fabulous Friday everyone!! And a great weekend! Those battling Tropical Storm (as I type this) Andrea- stay safe!
Rock on Lovers 🙂