The contestants on Iron Chef are always forced to incorporate some strange component into their competitive dishes, but mine is much more commonplace, and given my history with it on this blog, I’m sure it won’t come as any sort of shock. It’s Chobani! Any Greek Yogurt would most likely work, but since I have a plethora of Chobani and love it so much, I came up with a couple of breakfasts this week that let it shine as the star.
The first was one I have made before, but it’s so darn good that it bears repeating:
I took Vanilla-flavored Chobani, stirred in some pumpkin (a fruit which knows no season) and sprinkled some pumpkin pie spice on top. This aroma immediately brought me back to many Thanksgivings past, waking up to the smell of pumpkin pie baking. And as we all know, I can never get enough of that holiday. So I took a moment to take it all in. Afterward, I added some soy flakes and flax seed to the top of my creation for a little crunch, and dug in.
The one thing to be aware of when making this breakfast is the pumpkin to yogurt ratio. I can’t get enough pumpkin-y flavor, so I really pour it in, but others like it to be more of a hint of pumpkin, so less is more.
Another variation on this breakfast was born when I decided to add a few other elements into the mix.
This yogurt bowl was pure heaven, in my opinion. I started with the original combination of Vanilla Chobani and pumpkin, but decided to turn it up a notch by adding CHOCOLATE (in protein powder form, of course!) I also crumbled up a chocolate chip VitaTop for some extra chocolate-flavor. The final step was a dollop of peanut butter, which just made the mixture creamy and nutty.
I’d definitely like to turn the second one into a smoothie/milkshake, because I think I might prefer it in that form, but the taste was so rich and indulgent. I was lucky that Dan wasn’t home for breakfast, since he is not a fan of these flavors, the way I am. Definitely worth a try for anyone that is craving chocolate and/or peanut butter in a healthy way!