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.
Recently, on a time-crunched work day, inspiration struck when a craving for tacos found a lone breast of BBQ-rubbed chicken in the freezer. I wasn’t quite sure how to make the barbecue spice meld with a classic taco, but I was hungry enough to make it work. I let the chicken thaw during the day and by the time I came home from work I had a plan.
The usual tomatoes, black beans, and peppers were not going to make this bird fly; I had to use the traditional barbecue as my muse. That’s when I decided a coleslaw topping would bring these little tacos together perfectly.
So there I was, on a random Tuesday night, throwing together a simple dinner (less than 30 minutes) that was not only super healthy, but about to be pretty darn good. It was so good my family has requested it weekly all summer, and each time I oblige I’m able to fine tune the recipe to the point that I’m ready to share it with all of you. (more…)
If you’re a dairy farmer or yogurt manufacturer, then consider being in Albany, New York on August 15 for what is likely the state’s (or any for that matter) first yogurt summit. The state’s governor, Andrew Cuomo, recognizes the booming business that could potentially grow New York’s economy more than it already has.
“The state will look at regulations and laws that could get in the way of farmers providing more milk and manufacturers making yogurt,” explained an AP News release.
“Chobani strongly supports Governor Cuomo in his charge to continue to grow the New York State economy and help industries who are making a difference in doing so like Greek yogurt,” Chobani, leading Greek yogurt brand in the country, told us in an email.
The brand plans to be in attendance at the summit later this month, and says “We’re proud to be a part of the Greek yogurt boom in New York State and are committed to building the industry by supporting our farmers and local community and continually investing in our Chenango County production plant.” (more…)
I can say that the Fourth of July is my hands-down favorite holiday of the year. It’s smack dab in the middle of summer and everyone is happy. It’s a good-time vibe all day, and usually all weekend when the holiday doesn’t fall on a Wednesday.
Like most Americans, I love the food aspect of these patriotic celebrations. Picnic food has got to be some of the best, but it tends to be some of the worst for us. Just like I had to rethink my go-to beef burgers and swap them for a pretty tasty turkey burger, I had to rethink my sides. Particularly potato salad.
I love potato salad! I used to day dream about that big yellow dollop on my plate. Now I kind of shudder when I see that pail of mayo-mustard mess. I felt like I owed it to myself and my guests to come up with something better, and so I did. (more…)