Winter Root Vegetable Salad with Herbed Yogurt Dressing

Make ahead and have the roasted vegetables and dressing ready to go. It makes a hearty quick lunch on its own or served alongside grilled chicken or tofu.

Ready In: 15 mins

Level: Easy


Prep: 15 mins

Cook: 1 hr

Yields: Serves 4

Ingredients

Salad:

  • 1 lb turnips
  • 1 lb carrots
  • 1 lb parsnips
  • 1 lb sweet potatoes
  • 1 lb beets
  • 3 T olive oil
  • 2 T maple syrup
  • 1/2 c whole pecans (toasted)
  • 1/2 c crumbled feta cheese
  • 2 c arugula or other tender green

  • Dressing:

  • 1/2 c Stonyfield Organic Whole Milk Greek Yogurt
  • 2 T fresh mint
  • 2 T fresh basil
  • 1 lemon (juiced)
  • salt and pepper (to taste)
  • directions

    Step 1

    Preheat oven to 400°

    Step 2

    Cut root vegetables into even parts (peel the bets, sweet potatoes, and turnips). You want all the vegetables to be around the same shape and size for even cooking.

    Step 3

    Toss the vegetables in olive oil and maple syrup and roast until cooked, about an hour.

    Step 4

    In the meantime, whisk all the ingredients for the dressing together.

    Step 5

    Once vegetables are cooked, scatter greens over a platter and place vegetables on top.

    Step 6

    Dollop on the herbed dressing.

    Step 7

    Top with toasted pecans, feta cheese, and serve.

    Caprese Chicken Salad Wrap

    Unlike the classic chicken salad, this one of made with protein packed yogurt instead of the usual mayonnaise, making it a healthier choice. Traditional caprese flavors shine in this wrap and you'll taste the fresh, floral basil along with creamy mozzarella cheese and sweet tomatoes. It's a winner for lunchtime!

    Ready In: 10 mins

    Level: Easy


    Prep: 10 mins

    Cook: 0 mins

    Yields: 2 Wraps

    Ingredients

  • 1/2 c Stonyfield Organic Whole Milk Greek Yogurt
  • 1 T honey
  • 2 T balsamic vinegar
  • 1 c chicken breast (cooked & shredded)
  • 1/2 c cubed fresh mozzarella
  • 1/4 c chopped fresh basil
  • 2 plum tomatoes (deseeded and chopped)
  • 1/2 c fresh arugula
  • salt and pepper (to taste)
  • 2 whole wheat wraps
  • directions

    Step 1

    In a large bowl, whisk the yogurt, honey, and vinegar together.

    Step 2

    Toss in shredded chicken, mozzarella, tomatoes, and basil and mix until dressing covers all the chicken.

    Step 3

    Season with salt and pepper to taste.

    Step 4

    To assemble, place a wrap down and sprinkle with fresh arugula in the center. Top with a scoop of chicken salad and wrap tightly.

    Step 5

    Cut in half and serve immediately.

    Bacon and Mushroom Yogurt Cream Pasta

    A quick and easy weeknight dinner for the family. The creamy yogurt adds a tang to the savory bacon and earthy mushrooms.

    Ready In: 5 mins

    Level: Easy


    Prep: 5 mins

    Cook: 20 mins

    Yields: 4 Servings

    Ingredients

  • 1 lb angel hair pasta
  • 1/2 lb Applegate organic bacon (diced)
  • 1/4 lb fresh mushrooms (sliced)
  • 2 T butter
  • 2 T all purpose flour
  • 1 c Stonyfield Organic Greek Plain Nonfat Yogurt
  • 1 c Stonyfield Organic Heavy Whipping Cream
  • lemon zest (to taste)
  • directions

    Step 1

    Cook the pasta as directed on the package. Set aside.

    Step 2

    In a large saute pan (I use my cast iron pan), cook bacon for 5-8 minutes, until crispy. Remove half the bacon fat and add chopped mushrooms.

    Step 3

    Cook mushrooms for another 5 minutes and add butter. Once butter melts, whisk in flour to make a roux. Whisk in yogurt and cream and stir until it thickens, over low heat. Toss with pasta and lemon zest and serve. Garnish with fresh seasonal herbs. NOTE: We used parsley.

    Chocolate Pomegranate Mousse

    A healthier version of the classic chocolate mousse with a touch of tart pomegranate will make this your go to dessert when you need a quick chocolate fix!

    Ready In: 5 mins

    Level: Easy


    Prep: 5 mins

    Cook: 15 mins

    Yields: 2 Servings

    Ingredients

  • 2 1/2 oz Divine milk chocolate (chopped)
  • 1 T virgin coconut oil
  • 5 oz Stonyfield Organic Nonfat Plain Greek Yogurt
  • 1/8 oz vanilla bean powder
  • 1 T pomegranate molasses
  • 2 t Divine cocoa powder
  • directions

    Step 1

    In a double boiler (small saucepan halfway filled with simmering hot water with a small bowl placed on top), stir together the milk chocolate and coconut oil until melted. Set aside to cool.

    Step 2

    Whisk together greek yogurt, vanilla bean powder, pomegranate molasses, and cocoa powder until incorporated.

    Step 3

    Drizzle in melted chocolate and quickly whisk together.

    Step 4

    Serve in glass jars topped with shaved chocolate.

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