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?
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.