First off, sorry to my faithful followers on my lack of posts. I had my microbiology final, a long weekend at the beach, and move-in into my new house. I was finally ready to hammer out some posts, but now my laptop battery is on the fritz and is causing the mousepad to freak out…thus bringing me very close to pulling out my hair every time I try to use my computer. So this will be short and sweet.
Last week I was scrolling through instagram like I do every 2.5 seconds and stopped when I saw a picture that @hungrybetches posted (follow them for super yummy food…and if you want to gain 15 lbs). It was of one of the creative and unexpected yogurt creations from Chobani Soho, the Mango + Avocado. In their version, they combine plain greek yogurt with mango avocado, jalapenos, EVOO, sea salt, fresh cilantro, lime juice, and blue corn tortilla chips. I was intrigued. I didn’t have eeeeeverything in my kitchen, so I improvised. I’m not a huge fan of jalapenos, anyway.
Chobani SoHo-inspired Greek Yogurt Bowl
servings: 1
1 8 oz container non fat plain greek yogurt (Chobani, Dannon, Oikos, you decide!)
1/4 avocado, diced
1/2 peach, diced
3-4 blue corn tortilla chips
1 tsp extra virgin olive oil
sea salt
1) Top off plain greek yogurt with the diced avocado and peach. Add a dash of sea salt, a drizzle of the extra virgin olive oil, and some chips for dipping. Crumbling a chip for added photographic appeal is cool too.
ciao down,
clara
