Category Archives: Greek Yogurt

Vanilla Protein Pancakes

Charles Williams Vanilla Protein Pancakes

Charles Williams - @CharlesWilliams
This recipe is brought to you by bodybuilder, Charles Williams.  Bodybuilding has turned him into a kitchen fiend! He is always looking for lean ways to recreate delicious foods. Why let your taste buds suffer when you there is a whole world of delicious lean foods to be had!

I can never get enough of protein pancakes. Who can pass up a protein rich food disguised as a treat?!

Charles Williams - "better than any boxed pancake mix"

Ingredients:

  • 1 Scoop Vanilla Whey Protein Power
  • 1/2 Cup Oats (Blended)
  • 1 Egg White
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1 TB Unsweetened Coconut Milk (or milk of choice)

Directions:

  1. Grind oats in blender (on blend mode is sufficient)
  2. Stir dry ingredients together
  3. Add wet ingredients to dry mixture and mix well (batter will be thick)
  4. Heat pan on medium heat or low-medium heat
  5. Spray pan with nonstick spray and slowly spoon or ladle batter into pan
  6. Cook time will vary based on the size of your cakes.  Mine took about a minute and 30 seconds before I flipped them
  7. Top with fruit, Greek yogurt, sugar-free maple syrup, or smother that bad boy with peanut butter
Nutrition:

Calories: 383
Protein: 36
Carbs: 41
Fat: 9
Sugar: 8
Sodium: 275

Charles Williams - @CharlesWilliamsRecipe and nutrition count graciously provided by Charles Williams. Charles Williams – Designer by day, Bodybuilder by night

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Filed under Breakfast, Coconut Milk, Eat-Clean, Egg Whites, Greek Yogurt, Oatmeal, Protein Powder

Gyro Meat with Tzatziki Sauce

My kid brother made me proud – he made these gyros from scratch! He did a half-lamb, half-beef blend and served it on whole wheat pita with tzatziki sauce, grilled onions and fresh diced tomatoes. Yum!

This was spun from the recipe by Alton Brown. Robert’s only alterations were adding Oregano and Thyme and doing the beef-lamb blend. For the tzatziki sauce he exchanged the plain yogurt for Greek yogurt.

Robert's Gyro process

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Filed under Beef, Greek Yogurt, Onions, Protein, Sandwiches, Sauces, Spreads, Salsas

Chocolate-Chip Cakies, Cleaned up!

“These chocolaty drop cookies have an old-fashioned, cake-like texture and rich flavor, but their nutritional profile is positively modern.” – Barbara K McConnell

Drop cookies - Faith Keith

Ingredients

2 cups oat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
1/4 cup coconut oil
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Even cleaner:

2 cups rolled oats
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
5 tablespoons peanut butter
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/4 cup dark chocolate chips

Instructions

  1. Arrange the oven racks to divide into thirds; preheat the oven to 375°F
  2. In a medium bowl, combine the oat flour/oats cocoa, baking soda and salt
  3. In a large bowl, with an electric mixer at high speed, beat the stevia, molasses, coconut oil/PB and egg whites until light and fluffy.  With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips; stir until just combined (do not overmix)
  4. Drop the dough by tablespoons onto 2 ungreased baking sheets, making 24 cookies.  Bake until firm, about 10 minutes. Cool completely on a rack; store in an air-tight container for 3-4 days (if they last that long :))

MY PERSONAL COMMENT:
I use Ghirardelli dark chocolate chips and I think it makes a big difference, but I’m a chocolate lover so I may just be picky.
Make these smaller to make a batch of 36 cookies so you can munch “1 serving” a little longer ^_^

Nutrition Facts - Chocolate Chip Cakies - Faith KeithThis recipe is based on a recipe from my grandmother! Original, original recipe was by Barbara McConell.

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Filed under Bread, Chocolate, Eat-Clean, Greek Yogurt, Oatmeal, Sweets

Baja Fish Tacos

Total Active time approx 20-30 minutes Fish Tacos

This is a recipe inspired by the Fish taco recipe in the June 2010 Food Network magazine. I “cleaned” it up a little, but it is virtually the same recipe.

Directions

1/4 red cabbage, thinly sliced (about 1 1/2 Cups)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime (or approx 3 Tbsp of lime juice)
2 Tbsp honey (or agave nectar)
1/2 C Plain Greek yogurt (or any plain yogurt will do, Greek yogurt is just chunkier so it resembles the mayo that is normally used for slaw)
Kosher salt
Toss the above ingredients to make the slaw
—————————
10-12 Corn Tortillas (we used white corn and wheat blend tortillas)
1 Hass avocado, sliced
1/2 C fresh salsa

Fish

I used the ready breaded frozen fillets and then seasoned them with chili powder. Baked for 12 minutes on one side then flipped for a remaining 7 minutes.

To bread your own you need about 1.25 lbs skinless halibut, 3/4 cup flour, chili powder, garlic salt and ground peppercorn.

Tortillas were warmed on a skillet as needed so we always got them hot off the griddle.
Served with steamed corn on the cob – yummmm my favorite!

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Filed under Cilantro, Corn, Family weeknight cooking, Greek Yogurt, Halibut, Man Food, Protein, Recipes

Waldorf Salad

Waldorf SaladThis is an eat-clean recipe that I tweaked. It was DELICIOUS. Served this with Eating Right Multi-grain with Sea Salt Baked Pita chips.

INGREDIENTS
1 lb chicken breast, cubed
Lemon juice
Garlic salt
3 ribs celery
1/2 large red delicious apple, chopped
1/8 cup pecans, coarsely chopped
1 Tb dried cranberries (minuscule? yeah…high sugar)
1/2 C fresh cilantro, chopped
1/3-1/2 C Greek yogurt
round black pepper

PREPARATION

  1. Heat skillet to medium heat. Drizzle 1 tsp peanut oil.  Add chicken. Season well with garlic salt and black pepper.  While sauteing, drizzle lemon juice.
  2. Once cooked through, remove chicken from heat and add celery, apples, pecan, cranberries and cilantro.
  3. Add yogurt and toss. Grind black pepper for garnish. Chill.

Add a kick of cayenne if you dare!

[Recipe inspiration: Tosca Reno, The Eat-Clean Diet Cookbook]

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Filed under Chicken, Cilantro, Eat-Clean, Greek Yogurt, Recipes