Wednesday, April 21, 2010

Trying New Things

So after I read the post about greek yogurt, I marched right out to the store and bought myself a big ole 24 oz container of it.

Maybe I should have started smaller.

I tasted it and thought, "This can't be right!" It wasn't the flavor as much as the texture. Everyone says it's supposed to be so creamy, but mine was a little... curdled, and way more sour than I expected.

Is this what your greek yogurt looks like? I ate it anyway with some blackberries and agave syrup, and so far no gastrointestinal distress, so it must be right, right?

Speaking of..

Here's something new I'm trying that I like. This natural sweetener is made from some kinda weird plant in Mexico. It's sweeter than sugar, so you need less. I've used it on cream of wheat, oatmeal, ebelskivers, greek yogurt, and to sweeten strawberries. I was excited to find it was only 20 calories per teaspoon, until I realized that brown sugar and cane sugar are about 15 calories a teaspoon. Sure you use less, but is it really worth it? At $3.99 a bottle (on sale) I will save it for things that will be better without the grittiness of cane sugar, like that greek yogurt. It might just require the whole bottle to make it palatable.

My favorite new product is something I've eaten, but never really appreciated before.


I first added them to Audrey's orzo salad recipe (which is delish!) The recipe actually calls for eggplant but I've left it out because, well, I don't really know why. But I added them recently to boost the veggie to pasta ratio, and I fell in love. Since then, I've been making a big batch of this roasted veggie mix about once a week, and eating it all week long.

I think the eggplant its my favorite veggie in it. I chop the veggies, spray them with cooking spray, sprinkle them with garlic powder, onion powder, salt pepper and thyme, and roast them at 400 for about 45 minutes or so. They are so yummy mixed with whole wheat pasta, rice, in omelets, or just plain.


  1. Min, that just looks too delicious for words! I've always left the eggplant out of the orzo salad too, but don't know why. Funny.

  2. I would probably leave it out too but that sounds GOOD! What's all chopped up there? Hopefully in a few months I will have more veggies in my yard that I know what to do with!

  3. Hmmm I don't remember the Orzo salad having eggplant in the recipe. I actually like eggplant, especially roasted. I think I'm going to pick some up next time I'm at the store. I LOVE ROASTED VEGGIES!

    Agave? I've heard lots about it, know lots of people who use it but I don't sweeten things...wonder how else I could use it. I'm proud of you for trying it!

    As for the Greek Yogurt. I have never had the plain by itself. I've always had a flavor, or plain with fruit on the bottom which I mix up really well. Give that yogurt a good stir and add some fruit or a little granola. It's not as sweet because it has LESS SUGAR! But I guess the Agave would be a good addition until you get use to it :-)

  4. I'm so excited you posted about eggplant. Hugo always wants me to buy one and cook it, but I don't know what to do with it (I do have an eggplant parmesian recipe, but I feel like that really hides the fact that it's an eggplant). Roasted eggplant...I'm going to have to try that!

    I love the picture of your roasted veggie combo. I actually clicked on the picture to get a better, closer view of all that goodness.

    Lastly, pretty dish!

    I usually have 1/2 fruit to 1/2 greek yogurt with a teaspoon of white sugar...and I think it's yummy. But when I first ate yogurt (8 years old), it was very sour and I fell in love anyway.

  5. Trainer Momma uses Agave as her sweetener. I didn't know what it was until you posted a picture. She uses it in her greek yogurt. She was the first one I heard about greek yogurt from. She is a huge fan.

  6. Your veggies look really yummy Mindy. I've been using zucchini and mushrooms as a pasta substitute. I roast cut up mushrooms and zucchini at 420 for 20 mins. I put olive oil, garlic salt and oregano on them before roasting. After the veggies are cooked I top them with a cut up chicken breast, 1/2 cup of marinara sauce and a sprinkle parmesan cheese. Yummy and less than 300 calories

  7. If you can find the brand FAGE for Greek Yogurt try that. It is one of the best I have had.

  8. I agree with Susan. Fage is all the rage.

  9. I'm gonna have to try me some eggplant. I've been wanting to broaden my veggie repertoir.

    Totally agree on the greek yogurt. I'm gonna have to find a flavor because I just can't stomach the plain, even with all the added goodies. Thanks for the info on agave syrup. I'm thinking I'll just stick with good 'ol brown sugar!

  10. I'll try Fage if I can get through this container!

    The veggies are zucchini, red, yellow, green, and orange bell peppers, carrots, eggplant, and I usually add onion about 10 minutes into the cooking time. I like to sprinkle a little italian salad dressing packet on it sometimes. Mom- Mushrooms sound great!

    Alicia- Trainer Momma is the reason I tried the agave and greek yogurt. She also makes me want to make my own bread, but I'm not THAT crazy yet.