The Taste-Tester : Chobani Restaurant

I've decided to add a new section to my blog titled "The Taste-Tester" where I'll post about any special eats and treats I've discovered and where to find these delicious creations.

I first heard about the Chobani restaurant from a few friends of mine and was so surprised and excited to hear there was a restaurant centered around Chobani yogurt and fresh ingredients. I was fortunate to discover that this haven for yogurt and health lovers alike was a short walk away from my office in the heart of SoHo.

Chobani's yogurt bar is an inviting atmosphere with original yogurt bowl flavors such as pistachio and dark chocolate or peanut butter and jelly. I tried the Blueberry Power which is a mixture of Chobani plain yogurt, fresh blueberries, walnuts, chia seeds, and agave nectar. It was delicous and the perfect light lunch. Also the yogurt is served in a Chobani-labeled glass bowl which makes for a nice souvenir after your meal. If yogurt and fresh ingredients are your thing, I highly recommend it!

The Chobani restaurant is located on 150 Prince St, New York, NY

Cookie Dough Greek Yogurt

I am a sucker for cookie dough. It is impossible for me to resist licking a spoon (or three) while baking cookies. Honestly, I prefer cookie dough to the finished product. This is why I love my cookie dough greek yogurt. It tastes like dessert but is actually a healthy meal for only 200 calories!

You'll need:
1 container of fat free greek yogurt
1 teaspoon of reduced fat peanut butter
1 packet of sweetner (I prefer truvia)
1/2 teaspoon of vanilla extract
pinch of sea salt
1 teaspoon mini chocolate chips

Mix all your ingredients together and enjoy a great tasting "dessert" that won't leave you feeling guility.

Low-Carb Zucchini Lasagna

So after my previous experimentation with Spaghetti Squash (see my Spaghetti Squash recipe here) I was ready to try another attempt at replacing pasta with vegetables. For me, the combination of carbs, tomato sauce, and cheese can do no wrong. There's something comforting and home-y about the beloved combination. Lasagna fits this category perfectly but it is a dish I usually stay away from due to its high calorie content. Therefore when my friends and I decided to cook our annual "Pinterest Dinner" I jumped at the chance to make zucchini lasagna.

This zucchini lasagna is completely pasta-free. The trick is to subsititue your pasta sheets with thinly sliced layers of zucchini. This lasanga is also vegetarian, but feel free to add ground beef or turkey if you prefer.

Ingredients:
1 jar of tomato sauce
3 medium zucchini, sliced 1/8" thick
15 oz fat free ricotta
16 oz low fat mozzarella cheese
1/4 cup Parmegiano Reggiano
1 large egg
1 cup of broccoli
2 cups of spinach

How to:
Preheat your oven to 350 degrees. Using a mandelin, thinly slice your zucchini so that they look like wide, thin noodles. Mix together your cheese, egg, brocoli, and spinach. In a 9x12 pirex dish layer your sheets of zucchini, tomato sauce, and cheese mixture until the pirex is filled.

 

 

Once fully layered, cook the lasagna covered for 30 minutes, then contine to cook it uncovered for about 15 more minutes. The result should be a delicious, healthy lasagna that can satisfy even the worst cravings for comfort food! 



Italian Style Spaghetti Squash

I have been meaning to try spaghetti squash for a while now. The new health craze caught my attention because I am a huge pasta lover and any way to make a healthier "pasta" dish has my attention. Sadly I don't think I will be able to replace my favored angel hair with spaghetti squash in the future. True the strands do look like spaghetti but overall the dish tasted like grated vegetables. I would be inclined to make it as a side dish in the future, for I found the taste to be rather repetitive as a main course.

Spaghetti squash is a great dish to make as a main meal or a side dish if your looking to lose weight. 40 calories a cup compared to the 200 calories in a cup of pasta is hard to beat. Try it and form your own opinion, for you have nothing to lose (but your waistline!)




Ingrediants:
1 (1 1/2 lb) squaghetti squash
olive oil
1/4 onion, chopped
2 cloves of garlic, chopped
tomato sauce
capers (optional)
freshly grated parmesean cheese

How To:
Preheat the oven to 350 degrees. Cut your spaghetti squash in half lenghtwise. Remove the seeds. Cook the squash on a baking sheet until soft, approvimately 1 hour. Let the squash cool slightly and srape out the inside of the squash with a fork to remove the spaghetti-like strands.

In a pan saute the onion and garlic with the olive oil until lightly browned. Add the spaghetti squash and throughouly mix so the squash absorbs the flavor. Then add your favored tomato sauce and capers. Mix the "pasta" thoughouly. Add fresh parmesean cheese for flavor. Buon appetito!