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greek yogurt



Dig In to Our Most Pinned Recipes of 2012

This has been one delicious year for Diets In Review. Since joining the team in March I’ve had a blast both making over and dreaming up new recipes for our readers and have enjoyed every sample bite along the way.

As a way to look back on all of those delicious bites, we’ve rounded up our eight most pinned recipes of 2012. Though Pinterest isn’t the only indicator of our most-loved recipes, it’s certainly a good place to start for gauging popularity. Let’s get things rolling with our top breakfast pick.
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Spinach and Artichoke Dip Without the Guilt

A quick search of what’s in season in November will yield an abundant list of produce that’s ripe for the picking. Think broccoli and Brussels sprouts, carrots and cranberries, kiwi and kumquat, rutabaga and winter squash. And let’s not forget the veggie that often gets overlooked while roaming through the produce aisle: Artichokes.

Artichokes are full of good-for-you vitamins and minerals including vitamins C and K, folate, magnesium, potassium and manganese. Like many other vegetables, artichokes are also loaded with fiber – nearly 10 grams in one medium choke! And they also contain between 3 and 4 grams of protein each and less than 1 gram of fat. All of these components help make artichokes a satisfying yet healthful indulgence.
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Nutritionist Joy Bauer Debuts “Joy’s Healthy Bite” on TODAY

America’s favorite nutritionist Joy Bauer, earned a little more air time this week. The star debuted a new segment on the TODAY Show this morning called “Joy’s Healthy Bite,” in which she covers the latest buzz in the health world including food trends, research findings and celebrity diets. 

We tuned in for today’s segment where Joy touted the health benefits of two of her favorite foods: Greek yogurt and avocados.

Joy reported that last week, the American Heart Association presented a study that showed people who regularly eat yogurt even just two to three times per week, are able to significantly reduce their risk for getting high blood pressure.

Not just any yogurt does the trick, Joy warns. Don’t pick yogurts that are high in fat and sugar. Instead look for those that are non- or low-fat, and then add your own sweeteners – about 1 teaspoon of sugar or honey – and a little fruit if you prefer. If you’re partial to buying flavors, Joy recommends checking the label to make sure there’s no more than 20 grams of sugar per serving. 
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Best Dessert Ever: Chobani SoHo Really is Nothing But Good

I’m in New York City on business for a few days this week. Somehow all of my meetings worked out to be staggered perfectly around each meal time on a single day. It was positively gorgeous outside, so I walked about 60 blocks throughout lower Manhattan to get to each meeting. My second-to-last meeting was with the nice folks from Chobani and it timed out perfectly for a post-lunch dessert / mid-day snack.


“A first-of-its-kind Mediterranean yogurt bar in NYC’s SoHo neighborhood- this is @chobani like you’ve never had it before,” is how the @ChobaniSoHo Twitter page describes itself. It’s dead on. I was invited to meet the Chobani team at their six-week-old yogurt bar. I’m a total Chobani fanboy; a significant part of my grocery budget goes to their Greek yogurt. So of course I’ll meet you there!

The shop is nestled on the corner of a likable street in SoHo, just a few blocks from the brand’s NYC office. It’s got all the allure of most fro-yo shops, except this isn’t frozen. Barely. They say they keep the yogurt chilled to about 34 degrees, where grocery stores only manage about 41 degrees.

Since we eat with our eyes, the bright LED board displaying their ten menu options pulled me and my appetite in. Even with a simple menu, it was not simple to make a choice. Finally, I committed to the Pistachio + Chocolate. The brand’s tagline is not a lie… this was nothing but good. Frankly, nothing but amazing and truly indulgent.
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Surprise! Avocado Frozen Yogurt is Simple, Versatile, and Yummy

I like food trends far more than I do fashion trends. For one, even if cupcakes aren’t “in,” it’s still socially acceptable to eat them. The black Crocs in the back of my closet, well, I’m saving those for a bad Halloween costume.

One of the biggest food trends this summer has been the one ingredient banana ice cream, which we shared a few weeks ago. For those who love ice cream or have a sweet tooth, it’s got to be the best idea ever. Freeze bananas, blend, and watch it turn in to a creamy ice cream texture that would have you believe it’s the real deal. Except, it’s totally good for you. How could it not be when it’s just bananas?

Well, I don’t love bananas, but I do have a full blown obsession with avocados. That creamy, buttery flavor that’s neutral enough to go with just about anything… could these be my banana ice cream?


I took advantage of a 10 for $10 special at the grocery store and got enough to experiment with avocado frozen yogurt and have plenty for sandwiches, smoothies, and salads all week. Yes, I eat that many avocados. (Hello… they are so good for you.)

I started with six avocados and split them lengthwise so the pit could be removed and the flesh easily scooped out. These avocados were perfectly bright green and separated from the pits without much mess. They were also a little firmer than I might ordinarily use for guacamole, but certainly not nearly as hard as the ones you could play baseball with.



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