yogurt Archives - Keegan Leuer

I’ve always been a sucker for quick-breads.

Always

And I know they’re unhealthy, but I just can’t help it! They’re delicious, seasonal… and you can MAKE them healthy!

This bread is the bomb, not only because you have a lot less dishes to do after you’re done, but because it’s healthy, high in protein, low in sugar, and ummm… quick bread!

My husband and I went to the apple orchard the other day and well… have enough apples to make dozens of loaves. Challenge accepted! But look forward to seeing more posts with other apple recipe options. Perhaps donuts 😀 protein balls, breakfast cookies, skinny pancakes? The options are endless!

ONE-BOWL APPLE BREAD

// makes 1 loaf //

2 eggs

1/2 cup vanilla siege’s yogurt

6 tbsp natural cane sugar

2-3 tbsp olive oil

1 1/2 cup peeled and shredded apple (about 2 small-medium apples)

1 tsp vanilla extract

3/4 cup rolled oats

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup whole wheat flour

1/4 cup unsweetened almond milk

Preheat your oven to 350ºF (176ºC) and grease a 9×5 loaf pan.

Meanwhile, in a large mixing bowl, beat the eggs and mix in the yogurt, sugar, vanilla, olive oil and half the shredded apple until well combined.

Into the same bowl, stir in the oats, baking soda, cinnamon, and salt. Add in the flour and give it a few good stirs until adding in the remaining shredded apple. Fold everything gently until completely combined

*I added some almond milk here so the bread wouldn’t be so dense. Use your discretion here! It shouldn’t be too watery but shouldn’t feel like cookie batter either.

Transfer the batter to your loaf pan and spread it out evenly. Bake for about 30 minutes, or until a toothpick/knife comes out of the loaf cleanly. I bake mine in my toaster oven, so it tends to bake quicker. If you use a standard/kitchen oven, you will likely need to bake closer to 45 minutes.

*Take a peak about halfway through and make sure the top isn’t burning. At this time I tended to top it with foil to avoid over-browning.

Remove the loaf from the oven when done baking and allow it to cool before removing it.

I cannot count the number of times I have made this recipe

Because it would be… well, a lot.

And for good reason! This recipe is very healthy, and most importantly? It’s a great on-the-go option for your busy morning. But my favorite part has to be how it is so easy to pair with your favorite yogurt! It serves as the perfect little cup to turn your boring breakfast into a delicious and healthy on-the-go parfait!

Parfait’s usually are not as healthy as you think! Those cups full of yogurt and topped with some type of fruit goo that you find at airports, cafe’s, sometimes even the grocery stores? STAY AWAY! Please!! Those things ruin the concept of the parfait! Seriously.

Not only is the serving WAY too big, but the yogurt is likely not the healthiest choice; chalk-full of sugar, and very little protein. And the fruit goo? Well, does the word ‘goo’ not say it all? Top this dish with some fresh blueberries and you’re done! Don’t even get me started on the granola. Again, so much sugar!

By eating this first thing in the morning you are setting your taste-buds up for a sweet disaster for the rest of the day. These morning cups have so little sugar, and all natural from honey and banana. Nothing else added!

My favorite yogurt to add to this delicious meal? Siggi’s!! I’m sure you’ve seen them in the grocery store, as they are getting more and more popular by the day. But this yogurt is the one you want! No, it’s not vegan, not made of almonds or coconuts. It’s yogurt! Just yogurt!

Do me a favor and pick up your usual Chobani flavor-of-choice, pick up a similar flavor of the Siggi’s in the fridge section of the grocery store. Compare the sugar, compare the protein, compare the carbs. You’ll be stunned.

Everyone thinks that grabbing that greek yogurt on their way out of the gym is the right choice. Trotting down the sidewalk thinking that they are putting the perfect thing into their body to replenish their work out. Welllllllll….. unless you’ve got a Siggi’s in your hand? I hate to tell you that you are sadly mistaken.

So make these cups! Try this yogurt! See what a filling, healthy, and satisfying breakfast looks ike!

MORNING OATMEAL CUPS

// makes 12 cups //

Dry ingredients:

2 1/2 cups rolled oats, gluten free if you want

2 tablespoons ground flax meal

1/2 tsp salt

1/3 cup honey

Wet ingredients:

2 tablespoons peanut butter

1/4 cup coconut oil

1 ripe banana, mashed

2 teaspoon vanilla extract

1 overflowing cup of raisins

PCombine all the dry ingredients in a medium bowl, and set aside.

In a glass bowl, combine the honey, peanut butter and coconut oil together. Microwave in increments of 30 seconds until completely melted. In between those increments mix well. *I usually only have to microwave a total of 1 minute.

Mix the banana and vanilla extract into the melted wet ingredients

Mix in all wet ingredients into the dry ingredients. Freeze for 10 – 15 minutes, and start the oven to preheat to 350 degrees. After batter is done cooling, add in the raisins before baking.

Using wet hands, fold a handful of oat mixture into muffin cups. Keep wetting your hands to keep the oats from sticking, and use your fingers to push the batter down and to the sides to form cups around the muffin cup shape.

Once all muffin cups are full, and shaped, bake for 12-15 minutes. Until the top edges are lightly brown, as well as the bottom of the cup. You don’t want them to fall apart as you remove them.

It is very important to allow these cups to cool completely. And I mean completely! Otherwise the finished product will for sure fall apart. After you remove them from the oven, wait 15 minutes before running a knife very carefully around the edge of the cups to separate them from the pan. This will help them through the cooling process.

After they have cooled and removed from the muffin pan, enjoy! I tend to have them with siggi’s yogurt and berries. The siggi’s adds a great hit of protein for your meal.