Strawberry Chocolate Chip Frozen Yogurt

The weather is finally taking a turn for the better here in Minnesota and I am totally on the spring/summer train! I busted out my cold cups, icy drinks, and ice cream maker this week and have been letting the fresh air in. It's the best feeling to air out the house after a long and cold winter, and to be able to put away the heavy coats and boots. I'm crossing my fingers that I'm not getting ahead of myself here. :)

Last year for Mother's Day, the kids got me an ice cream maker. I dabbled in some ice cream making over the summer- I made Adam a chocolate peanut butter cup ice cream that was super yummy, and I'm still on the hunt for the perfect s'mores ice cream recipe (if you have one, link it or share below, please!).

I decided that I would try to use the ice cream maker more this spring and summer, so I started off with this super yummy strawberry chocolate chip greek frozen yogurt. It's a tart and has just the right amount of sweetness to satisfy my sweet tooth. Plus, it's super easy to throw together, and if you use frozen fruit instead of fresh, you don't even need an ice cream maker!

Strawberry Chocolate Chip Frozen Yogurt

Ingredients
2 C. Plain Greek Yogurt (Chobani non-fat is my favorite)
2 C. Frozen or fresh Unsweetened Strawberries
1/2 C. Granulated Sugar
1/2 tsp. Pure Vanilla Extract
1/2 C. Mini Chocolate Chips

Directions
In a blender, add yogurt, strawberries, sugar, and vanilla. Add a splash of water and blend on high until smooth.

Add to your ice cream maker and churn according to the manufacturer's directions. Add in chocolate chips at the end of churning.

If you used frozen berries, you can probably skip the ice cream maker because the mixture will be pretty thick already. Just pour mix into container and mix in chocolate chips.

Add frozen yogurt to a freezer safe container and freeze until desired consistency is reached. You may need to check in on it every once in a while and stir around to get an even consistency.

Sneaky Orange Smoothie Pops

Dare I say that spring has arrived? As I'm typing this, I'm looking out on my back patio and the spring swallows have arrived to start scouting out my back porch for the perfect spot to build their nest. Thankfully for me, my husband already has plans to stop this nonsense this afternoon after work.

I must confess- I'm deathly afraid of birds. A couple years ago we had a robin nest right next to our back door and the mama loved to dive bomb me every time I tried to leave my house. I finally resorted to parking my car in the front until the birds left the nest, and vowed that I'd do whatever I needed to do to keep them away the next year! Last year swallows tried to nest on our porch and we put a stop to that pretty quickly. Did you know that PAM makes a great bird deterrent? :)

When I was little, every spring the swallows would build a nest on the front porch light of my parent's house. Again, I was dive bombed any time I came or went.... and obviously scarred for life.

Anyway, this morning I whipped up this yummy orange smoothie pop recipe for the kids. I hide butternut squash and carrots in this one... and they love it!

Why squash and carrots? They both provide a ton of antioxidants and fiber! They also are both packed full with B vitamins- specifically B6, which is great for bone health and for keeping the nervous and immune system healthy. Squash also had a good amount of potassium, which is super important to bone health.

These really are tasty... you might want to hide one in the back of the freezer for yourself.

Sneaky Orange Smoothie Pops
makes approximately 8 pops

1 C. unsweetened coconut milk
1 C. orange juice
1 small butternut squash, cooked
1/2 c. cooked carrots
1/2 banana
1/2 c. frozen peach slices
1/2 c. frozen pineapple

Combine all ingredients together in high-speed blender.
Pour into popsicle molds, freeze, and enjoy!

Enjoy, friends!

Apple Almond Oatmeal

Growing up, I rarely ate breakfast. When I did, it was usually just some cereal and I was out the door. Well, once I was old enough that I made my own decision about breakfast. Now I can't function without eating something in the morning! Boy, how times have changed.

One of my go-to breakfasts is this simple apple almond oatmeal. It comes together quick and is super easy- you probably have all of these ingredients in your pantry right now!

It's super easy to make this your own- not a fan of almonds? Swap it out for another nut like walnuts. Add more apple. Omit the cinnamon. Add nutmeg. Switch it up each time until you find that perfect combination.

Two things about this recipe: First, it's important to have a good tasting apple. Super sweet and juicy apples can be tough to find this time of year, so just be sure the one you're using tastes good. It can really make or break this recipe. Second, the amount of water called for in this recipe will produce a thicker oatmeal. Just add 1 cup of water instead of 3/4 if you like your oats a thinner.

Apple Almond Oatmeal
serves 1

Ingredients
1/2 C. old-fashioned oats (not quick oats. you can also use gluten-free oats)
1/2 of a small apple, cut into chunks
1 tbsp. sliced almonds
1 tbsp. pure maple syrup
1/4 tsp. cinnamon
dash of salt
3/4 C. water

Directions
Combine all ingredients in a 2 cup microwave safe bowl or mug.
Microwave for 2 minutes, or until oatmeal is the right consistency for your taste.

Sprinkle with a little brown sugar, if you're feeling sweet! Enjoy!

Fruit & Veggie Pops

This is the winter that never ends... yes, it goes on and on my friends....

Seriously, friends. Here in MN we are in yet another blizzard! Since January, we've had a blizzard nearly every week and I am longing for the days of green grass, wagon rides, iced coffee on my front porch, and sunshine!

In hopes that warmer weather will be on the way soon, I whipped up a batch of fruit and veggie pops for my kiddos. It's a great way to get some good nutrition into the kids without them "knowing" and what kid doesn't love to have a freezer full of popsicles- even in the dead of winter?

Here is the recipe I used this morning- berry cool pops. It's the perfect mix of healthy fat (coconut milk), antioxidants, vitamins, and minerals. It's also gluten and dairy free!

Berry Cool Frozen Pops
makes about 6 pops

1 cup unsweetened coconut milk
1 generous handful of spinach leaves
1/2 ripe banana
1 cup frozen mixed berries
drizzle of honey to taste

1. Blend coconut milk and spinach leaves until smooth.

2. Add banana, mixed berries, and honey to spinach/milk mixture. For the honey, I usually drizzle a couple turns around the blender.

3. Blend until well combined and there are no chunks of fruit left and the mixture has turned purple.

4. Pour into popsicle molds, freeze, and enjoy!

Substitutions: You could certainly substitute the coconut milk for whole milk. Almond milk would probably work here, too, but might give the pops a slightly nutty flavor.

I got the popsicle molds on Amazon. Click HERE to get all the details on them- they are awesome molds!

I'll be sharing more of my frozen pop recipes soon- there is a whole world of possibilities out there beyond adding greens to your smoothie!

Until then, stay warm friends and visualize the beach! :)

Healthy Spinach Egg White Omelette

I've been in a breakfast rut. I think for the past month I've switched between apple almond oatmeal (I'll post my recipe soon- it's yummy!) and eggs over-easy w/ whole wheat toast and an orange. Both delicious, but after eating these things so often in the last month I'm pretty much over it. Kind of like I'm over the ridiculous cold weather we're having this winter.

Saturday morning I woke up motivated to try something new for breakfast. After all, I had the time- no kids to rush out the door and get to school, no errands to run, and nowhere to be until the later in the  afternoon. For a minute there I thought I was dreaming- it's not like mornings are carefree like this every day!

Ok, back to breakfast.

Basically, what I came up with was an egg white spinach omelette and it was super yummy. It was also packed full of nutrition- which is pretty important for your first meal of the day.

The egg whites are packed with protein, are low calorie (48 calories for 3 whites), and have no cholesterol or fat. Egg whites are missing nutrients like b12, vitamin D, and iron- so go ahead and mix this up once in a while by adding 1 whole egg + 2 egg whites. Still much lower in calories, fat, and cholesterol than using 3 whole eggs!

Spinach is nutrient dense and loaded with nutrients like:

Vitamin A: promotes healthy vision,  boosts the immune system, and promotes healthy cell growth  (i.e. inhibits cancerous cell growth).

Magnesium: helps with body temperature regulation, detoxification, energy production, and transmission of nerve impulses- among many other things!

Spinach is also packed with vitamin K, folate, iron, calcium, vitamin C, vitamin B2 & B6, and potassium. It's a great source of protein, fiber, and zinc, too!

Seriously, if you don't eat this leafy green, start! If you're not a fan of veggies, whip up a green smoothie with extra fruit and you won't even know the spinach is in there. Pinky promise.

Spinach Egg White Omelette 

Ingredients
3 egg whites, slightly beaten
1 handful of fresh spinach
1/2 tsp. onion powder
2 tsp. parmesan cheese (mozzarella or monterey jack work here, too)
salt and pepper to taste

Directions
1. Heat skillet on medium-low and spritz with non-stick cooking spray.

2. Lightly beat egg whites in a small bowl, just until foamy. Add onion powder and spinach to egg whites, mix until combined.

3. Pour into skillet and cook 2-3 minutes, or just until it's set. Flip over and cook another 1-2 minutes.

4. Fold omelette in half and sprinkle with parmesan cheese.  Add salt and pepper to taste.

Add some fresh fruit and whole grain toast and you've got one heck of a breafkast! Enjoy!


Linking up with Kelly the Kitchen Kop at Real Food Wednesday! Go check out all the other yummy real food recipes over there!

My Favorite Green Smoothie

Green smoothies seem to be the "it" thing right now- especially with the new year and everyone trying their best to eat a little healthier.

I admit, I jumped on the green smoothie train after I received a Ninja blender for Christmas. I had tried to use my "cocktail" blender to make green smoothies before being gifted this new blender, and it wasn't good. Chunks of spinach dispersed within my smoothie was definitely not appetizing- so I gave up on them until this shiny new blender entered my life.

My secret to getting my greens completely blended and smooth is to always blend the liquid and greens first. It's an extra step, but an important one!

I'm also a little obsessed with the single serve cups that come with this blender. I can blend, pop on a travel lid, and I'm on way way out the door!

I'm pretty good about eating my veggies, but not nearly enough on a daily basis. Drinking a green smoothie in the afternoon instead of reaching for leftover Christmas candy (come on now, I know you have some, too!) has made me feel better and actually gives me much more energy to push through the afternoon.

Pureeing spinach or other greens into a smoothie turns a lot of people off, but I promise you that if you have the right blender (a high-powered one like the Ninja, Vitamix, Blendtec, etc.) and ingredients, you'll be drinking them every day, too! The best thing about making a smoothie at home is that you can control the ingredients- adding more fruit and/or honey to make it sweeter. Substituting the coconut milk for a splash of orange juice or regular milk. Edit my recipe any way you'd like- it's just a great starting off point!

My Favorite Green Smoothie
Serves one

Ingredients
1/2 C. filtered water
1/2 C. unsweetened coconut milk
2-3 generous handfuls of spinach
1/3-1/2 banana
Handful (or 2) frozen mixed fruit (my go-to is pineapple, strawberry, mango, and peaches)
Drizzle of raw honey (optional)

Directions
Add the water, coconut milk, and spinach into your blender. Pulse and blend well.
Then, add the remaining ingredients. Pulse a few times and blend on high speed until smooth and combined.
Taste and add more honey or banana to add more sweetness.
Enjoy!

Add ins: If you want to get really crazy, add a tablespoon of ground flaxseed. If you've never used flaxseed, I suggest starting with a teaspoon or so and working your way up to a tablespoon. That way you'll get used to the flavor and subtle texture slowly. You could try the tablespoon, too. Just a suggestion!

Flaxseed is high in fiber and contains omega-3 fatty acids- yay! That means just a tablespoon in your smoothie will help aid your digestion, lower your total and "bad" cholesterol levels, and reduce your risk of heart disease. Crazy how just a tablespoon of this can help with all of that and it's such an easy addition to your day!

Have you tried a green smoothie? What's your favorite recipe?

This is not a sponsored post.

What I Love About Sprouts Farmer's Market

**This post is not sponsored, all opinions are my own.**

Last week, a new grocery store opened up close to home. I'm sure that some of you have a Sprouts Farmer's Market near you, or at least a similar store.

Sprouts is a grocery store that carries natural, fresh, and organic products. They even have their own "store brand" of many products. But you can read more about the company here. This post isn't a review, just me sharing something that makes me happy.

I want to talk about why I love stores like Sprouts! I think they are one piece of the big puzzle to make communities healthier.

First of all, the prices. The prices are comparable to typical grocery stores, but the specials are awesome! Every week there are great products at great prices. Making healthy food affordable and accessible- always a good thing.

Next, the selection. I like choices, but not an overwhelming amount of choices. At Sprouts, there are recognizable brands to chose from, and there's the Sprouts brand. They have their own brand of many products. I might have gotten Sprout's gelato, but in my defense I got twice the gelato for the same price as the name brand AND since it's frozen it'll last me, like, a month. I enjoy gelato in moderation. And I love getting a great price. I had to bring it home. 

While I was shopping I called Jess- there were so many gluten free options and the best part was they were integrated in with like products, no more "gluten free aisle"!

There is also a great variety of bulk items- grains, beans, rice, lots of selection!

Last but not least, I love the prepared foods. They all have ingredient labels that are easy to read. Sprouts uses the same ingredients I would use if I made these dishes in my kitchen. And they don't up the price! There is a great selection of soups, salads, pasta, and entrees. Yum!

Everything I bought was delicious. I'm excited to have this new option when doing my meal planning and grocery shopping. The specials Sprouts runs make it worth adding them as a stop while grocery shopping. I won't be able to purchase everything I need there- some items are still cheaper at the "big box stores" (like AP flour and other basic pantry items); however, the produce section alone would be worth the stop. The meat department and prepared foods make it even better!

I really hope that stores like Sprouts, who are committed to making healthy food affordable, continue to expand their business! 

Homemade Whipped Cream: 2 Ways!

Yesterday I shared my favorite homemade cocoa mix, and you can't have hot cocoa without a lot a little whipped cream, right?!

I have been making my own whipped cream for a while now. It's so much better than the canned stuff, and honestly, you can make it in less time than it takes to go to the store and buy a can of pre-made whipped cream!

Whipped cream is yummy as-is, but why not jazz it up a little bit for the holiday season?

Chocolate Whipped Cream
This is for the chocolate lover in your house- in my house, that would be me. 

Use my basic whipped cream recipe, but omit the sugar and vanilla.
Add in 2 tbsp. of hot cocoa mix.
Whip until peaks form.
Store in airtight container for about a week.

Peppermint Whipped Cream
Peppermint drinks mean the holiday season is here! 

Use my basic whipped cream recipe- omit vanilla.
Add 1/2 tsp. - 1 tsp. of peppermint extract. Start with a 1/2 tsp. and add if you like a stronger taste.
Whip until peaks form.
Store in airtight container for about a week.


How 'bout that? I think these are going to be a huge hit at my Cookies & Cocoa party this weekend. Can't wait to share more about that next week!

What is your favorite whipped cream? Have you ever made a flavored whipped cream? I'm always looking for new ideas! *hint hint  :)

Homemade Hot Cocoa Mix

My sister makes the best hot chocolate. Actually, the best part about it isn't necessarily the hot chocolate itself, but the huge mound of whipped cream and sprinkles that she piles on top of it that really tugs at my sweet tooth.

Her hot chocolate has always been a special "thing" around the holidays and I'm sure this year will be no different. I envision us taking a picture with our drinks and posting on instagram with hashtags like #hotchocolate, #sistasista, #wouldulikesomehotchocolatewithyourwhippedcreamandsprinkles, #jinglebells, #sprinklesmakeeverythingbetter,  etc. :)

Since I can't have my sister's hot chocolate every day (total bummer!), here is the recipe I use to make my own mix. No preservatives, chemicals, or junk!

If you double the recipe you'll probably have enough to last you most of the winter, depending on the size of your family and how often you make a cup o' hot chocolate.

CLMM's Hot Cocoa Mix

1 3/4 C. Sugar
1 1/4 C. Unsweetened Cocoa (I use Hershey's)
1 1/2 tsp. Sea Salt

Directions:
Whisk it all together and store in an airtight container in your pantry.
Heat 1 cup of milk until hot. Add 1 1/2- 2 tbsp. of cocoa and mix into milk until dissolved. Top with some yummy whipped cream- try my easy 5 minute recipe- and sprinkles to make it fun!

*Sometimes I mix in chopped chocolate mint candies or crushed peppermint to 1/2 of my mixture make a quick peppermint hot chocolate- so yummy! Just be sure to label your containers! 

What's your favorite way to have hot cocoa?

Freezer Meal: Turkey Meatballs

Cold weather = comfort food. It's really just that simple. So, it should come as no surprise that I'm about to share with you, what I think, is the ultimate comfort food- turkey meatballs. Simple, healthy, and delicious- especially with a side of yummy mashed potatoes and some veggies on the side.

(Please excuse the horrible lighting in these pictures. It was dark and all I had was my flash. Eek!)

Meatballs are one of my favorite items to have on hand because they can be used for many different dishes and they freeze really well. I serve them with mashed potatoes, use them to make meatball sandwiches, and put them on top of spaghetti!

You can easily make these gluten-free by using some GF bread, which is a major plus in my book!

Turkey Meatballs

1 lb. ground turkey breast

3 slices of whole wheat bread (or gluten-free), soaked in milk

2 tbsp. chopped onion (I use red onion, but you can use any type)

2 tbsp. shredded parmesan cheese

1/4 tsp. garlic powder

1/8 tsp. paprika

1/4 tsp. sea salt

1/4 tsp. pepper

Pre-heat your oven to 350 degrees. Then, tear bread slices into pieces and soak in milk.

Mix turkey, onion, cheese, and spices in medium bowl. Be careful not to over-mix. Add soaked wheat bread to turkey mix (the soaked bread keeps the meatballs moist).

Form into balls and place on silicone lined baking sheet (a greased baking sheet works just fine too!). Bake approximately 25 minutes.

TO FREEZE: Allow meatballs to cool completely. Stick baking sheet into freezer for 10 minutes (this step is important- it keeps them from sticking together once frozen in the bag!), then place meatballs into a large freezer bag. 

Turkey Black Bean Chili Pasta

There's nothing I love more on a brisk fall or winter evening than to cook up a big batch of turkey black bean chili.

I've been making this chili for a few years now and it's definitely become a staple in our house- so much so that when the snow starts to fly, it's usually on our menu weekly! :)

There is usually a bunch leftover because I tend to make a double batch so we can have quick and easy dinner another night- like when I have absolutely no motivation or desire to cook because Little Dude was up at 4 a.m.!

An easy way to reinvent this chili is to turn it into a pasta. Oh my gosh you guys, this really is just so simple. All you have to do is reheat the chili, boil some noodles, and wallah! Dinner!

Turkey Black Bean Chili Pasta

Ingredients
Leftovers from 1 batch of Turkey Black Bean Chili (or a fresh batch!)
1/2 box of whole wheat pasta or gluten-free pasta (more or less depending on how many people you're feeding)
Shredded sharp cheddar cheese
Diced red onion
Plain greek yogurt

Directions
Boil water and cook noodles. While water is boiling for noodles, re-heat pasta.
Drain noodles and return to stovetop.
Scoop noodles into individual bowls and top with chili.
Add toppings and enjoy!

What's your favorite fall recipe?

My Gluten-Free Favorite Finds + A Sweet Potato Snack

Although I try really hard to always feed my family real food, sometimes I need a little help from some pre-packaged convenience foods. This is mostly true when it comes to my son's gluten-free foods- I just don't have the time to make all of his favorite snacks, and because of his food sensitivities (texture, smell, etc.) and his need for things to always be familiar and the same, it's just better for all of us if I buy some of his foods pre-packaged.

Here are a few of my go-to gluten-free products:

Udi's Gluten-Free Whole Grain Bread: I love this stuff and use it for obvious things like sandwiches and toast. I also use it for french toast and as breadcrumbs for chicken and fish.

Applegate Gluten-Free Chicken Tenders: My favorite thing about these are that they're all-natural in addition to being gluten-free.

Bisquick Gluten-Free: This makes my life so much easier. Perfect for whipping up a batch of pancakes or biscuits in a pinch!

Applegate Natural Honey Ham: Oh my word- this stuff is so good! We use it on sandwiches and in egg scrambles.

Nabisco Gluten-Free Rice Thins: These are the perfect replacement for traditional wheat thins. We just love 'em with peanut butter, cheese, or plain! (these just rolled out, so I couldn't find a product page)

Of course, our absolute favorite gluten-free foods are fruits and veggies, because you just can't go wrong with them! Here's one of my little dude's favorite snacks- cinnamon sweet potato stars!

Cinnamon Sweet Potato Stars
recipe adapted from Family Fun Magazine

Ingredients
1 large sweet potato
2 tsp. extra virgin olive oil
1 tsp. ground cinnamon (add more to taste)

Directions
Preheat oven to 400 degrees.
Peel sweet potato and cut into 1/2 inch slices. You can estimate your thickness- that's what I did. Hopefully the measurement police don't find me, because I'm pretty sure I'm the world's worst when it comes to measuring things by just looking. But I digress...

Use a cookie cutter to punch out star shapes and then put the stars in a ziploc bag with olive oil. Shake the bag until all pieces are coated.

Put the stars on a cookie sheet and sprinkle cinnamon on top to taste. Bake for about 25 minutes, flipping them halfway through baking. Keep an eye on them- they are done when they're soft and lightly browned.

Once cooled, serve with a yummy yogurt dip! Just take 1/4 cup of plain greek yogurt, and add pure maple syrup to taste (start with 1 teaspoon). My kids loved this dip for the sweet potatoes as well as fruit. Enjoy!


*This is not a sponsored post

Friday Favorite: Little Green Pouch + Naturally Flavored Applesauce

*This is not a sponsored post.

My kids love squeezable applesauce. I mean LOVE it. My son can go through an entire box of 4 within a 20 minute time frame- no joke! My husband wasn't thrilled about this because that meant I had to go by more and buying 6 boxes a week adds up. So, he came up with his own idea to suck up applesauce through a syringe we had laying around for Speedy's meds, and insert it back into the applesauce squeezers... that way we're re-using them, right?

I wasn't as excited about this idea for a few reasons. For one thing, I don't want to spend 20 minutes filling up a squeezer with applesauce via a syringe. Or small funnel. Or anything that is going to require too much of my time. Secondly, let's just talk about the bacteria and germs that form inside those packages. Eww. Obviously, A made sure to wash them out, but because of their design, you really can't wash them out completely.

After a week or so of this crazy technique, I found Little Green Pouch.  Re-useable, dishwasher safe, and super easy to fill... it was the perfect solution to this applesauce obsession phase! We also filled them with yogurt, pudding, and flavored applesauce.

Want to know another Mommy Machine Secret? I buy organic, unsweetened applesauce and flavor it myself! It's easy, you're adding a little nutrition, and there's no extra junk involved. Win-Win-Win.

Here's how I do it:

Combine 1 cup of sliced fruit with 1/4 cup of water and 2 tablespoons of pure maple syrup in a saucepan. Bring to a simmer by cooking over medium-low to medium heat for 8-10 minutes, or until your fruit is soft. Let cool for a few minutes and then blend! I use an immersion blender, but you could use a regular blender.

Add your fruit sauce to the applesauce, a small amount at a time, until it fits your taste. There's lots of room for sampling with this recipe. :)

The combinations are endless and I really think a few veggies could work their way into one of our flavors someday soon!

If you have some Little Green Pouches, add the flavored applesauce to your pouches and keep stored in the refrigerator for the upcoming week of school lunches or snacks. Otherwise, you can store the applesauce in it's original container or in another airtight container.

What flavor do you want to try?

Healthilicious: Salad Mix-Ins

Salad is probably the easiest "real food" meal to put together. Just pick your favorite lettuce, veggies, fruits, and nuts, add a protein, and you're good to go! It's also super easy to make one ahead of time and keep it fresh all week.

I tend to get stuck in a salad "rut"- always eating the same kind for weeks at a time. I'm kinda like that though- something is SO good and I just want to eat it all. the. time. I never want to step outside of the box because if I'm hungry, I want to know what I'm eating is going to be delicious! I'm the same way at restaurants- I rarely try something new and it drives my hubby crazy!

Anyway, in an effort to try different salad combinations, I've put together this great Salad Mix-In's printable. Download, print, and keep it with your recipe cards or your meal planning supplies to be inspired to step outside the box and try something new!

Clean Lean Mommy Machine: Salad Mix-ins

Here a couple of my favorite go-to combinations:

Taco salad: Romaine lettuce, chicken breast, green peppers, red onion, black beans, monterey jack cheese, and salsa. Topped with greek yogurt and a few crunched up tortilla chips.

Side salad: Romaine lettuce, baby spinach, shredded carrots, broccoli, red onion, and homemade ranch dressing.

What are your favorite salad combos?

12 Ways to Use Greek Yogurt

I have a slight obsession with teal, chevron, old navy flip flops, Pioneer Woman, and greek yogurt. I seriously try to use greek yogurt in anything and everything I can. My poor husband has to listen to my latest substitution on almost a daily basis... but you know, he knew he was marrying a Health Educator, so he shouldn't be surprised. ;)

There are so many ways to use greek yogurt besides the obvious sour cream swap. If you aren't a greek yogurt fan, you can still get the benefits by using some of the ideas I'm about to share because the taste isn't noticeable in many of them!

In honor of my love of greek yogurt, I'm sharing my top 12 favorite ways to use it!

1. Add to smoothies 
2. Put on top of a baked potato, chili, or taco
3. Make these yummy key lime bars
4. Use on top of breakfast staples like pancakes or waffles
5. Combine with peanut butter for a sweet fruit dip
6. Make whipped greek yogurt cream
7. Use in banana sauce recipe (serve with fruit- yum!)
8. Make your kiddo this "No Junk Allowed" breakfast parfait
9. Mix with berry sauce and fresh fruit
10. Mix with lemon zest, pepper and salt for a pre-grill marinade on chicken.
11. Use in homemade ranch dressing
12. Sweeten and use on fruit pizza (ditch the cream cheese!).

Want to see even more ways to use greek yogurt? Check out our "Greek Yogurt Love" Pin Board!

Eating greek yogurt is so great for your health, but I know it can be hard to make the switch from regular yogurt. My Mommy Machine Secret is to mix half greek yogurt with half regular yogurt, and then cut back on the regular yogurt until you don't need it anymore. Baby steps! ;)

Healthilicious: Whipped Greek Yogurt Cream

It's safe to say that it's no secret that I have a sweet tooth. It's kind of ironic, really, considering I'm also kind of a health nerd. I'm also kind of obsessed with greek yogurt. So, sweet tooth + greek yogurt obsession= 0, right? Like, they cancel each other out. :)

The other day I was craving some berries & whipped cream, but was feeling guilty about the whipped cream part. I got the idea to create a whipped greek yogurt cream; I wasn't quite sure how it would work or if it would work at all, but I was going to give it a try.

My first try failed, but I gave it another go and whipped greek yogurt cream instantly became my new favorite way to use greek yogurt!

It's still light like whipped cream, but also a little creamy and tangy from the greek yogurt. It was the perfect thing to top my super sweet berries (and I bet it would be delish on top of homemade pancakes or waffles!) and I'm sure I'll be eating this for breakfast, lunch, dinner, and snack for the next week.

The best thing about this recipe is that you can adjust the sweetness. I knew my berries were super sweet, so I didn't make my cream as sweet as I normally would. My recipe reflects this, so you may need to add more sweetener to yours. You can also control the type of sweetener you use- I used a combination of pure maple syrup and granulated sugar. Any sweetener would work well here.

I wouldn't call this recipe "healthy", but it's definitely "healthier" because I subbed half of my regular whipped cream recipe with the whipped greek yogurt. With added protein, as well as live and active cultures from the yogurt we've definitely boosted the nutritional value of regular ol' whipped cream!

My daughter even loved it, so it's kid-approved!

Whipped Greek Yogurt Cream

Ingredients

3/4 c. heavy cream
3/4 c. plain non-fat greek yogurt (I'm partial to Chobani)
2-3 splashes pure maple syrup
2-3 tsp. pure granulated sugar
2 tsp. pure vanilla extract (optional)

Directions

Using the whisk attachment on a stand mixer, whisk the heavy cream and maple syrup together until it forms soft peaks (or stiff peaks if you prefer that consistency). If you don't have a stand mixer, an electric hand mixer works great too! 

Transfer the whipped cream to a medium sized bowl and set aside. 

Rinse out the mixing bowl, then add greek yogurt and sugar. Add vanilla extract if you're feeling fancy. Whip for approximately 2 minutes. Taste and add another teaspoon of sugar if need be. 

Add yogurt to whipped cream and fold gently until combined. Check sweetness level and add another splash of sweetener if needed. 

Store in airtight container for up to one week and enjoy! 

Healthilicious: Frozen Peanut Butter Banana Sammies

Once the summer heat settles in here in Minnesota, I'm always thinking of and searching for healthy snacks for the kids that will cool them off after an afternoon walk or time at the playground.

Last summer I started making these frozen peanut butter banana sammies, and they were a huge hit with my kids. I was even able to make them gluten-free for Speedy with "S'moreables"- a great gluten-free alternative to graham crackers!

I should warn you that these are ridiculously simple. Like, even my husband could do this... and that's saying a lot. ;) Three ingredients, 10 minutes of prep, about an hour or so in the freezer, and you have a super yummy treat! I usually make them in bulk when I prep our weekly snacks- such a time saver!

Frozen Peanut Butter Banana Sammies

10 graham cracker "sheets" (s'moreables, if you're gluten-free)
2 bananas, mashed
natural peanut butter (we love Jif brand)

1. Break each graham cracker sheet in half, set aside.
2. Peel bananas, and mash with a fork.
3. Spread peanut butter on the underside of each graham square.
4. Spread banana mash on top of peanut butter (just one square) and top with the other square.
5. Put them on a baking sheet or plate and stick them in the refrigerator for 20 minutes or so. Take them out and wrap in foil. Store in freezer for up to 1 week.

Your kids will love them, and you probably will, too...so make extra.