When I moved to New York City a year ago this past September, I immediately fell in love with the hustle and bustle, the diversity, and most of all, the food! It took no time for me to indulge on some of the most delicious curries, dumplings, desserts, burgers and bagels I had ever had. (The NYC 15 is for REAL my friends!) Then in May, when bikini season came lurking, I realized that I needed to be a little bit more thoughtful when it came to my diet and nutrition – a few more salads and a few less burritos if you know what I mean.
However, I am only human and as the leaves begin to change, sweater weather returns and I stop melting on the subway, good ole’ comfort food becomes nothing short of irresistible. On a chilly November day, how can I choose salad when I can have soup in a bread bowl or mac & cheese?! It has to be about balance, right?! That’s why, thanks to Greek Yogurt, I am able to have the best of both worlds – comfort food that warms me up AND provides lots of protein and nutrients I can feel great about. See below for some of my favorite recipes and yes, feel free to happy dance.
Roasted Butternut Squash Soup
I am a sucker when it comes to soups – chili, broccoli & cheddar, chicken noodle, you name it – but my absolute favorite soup is butternut squash. Not only is it creamy and decadent, but it has a subtle spice that tastes just like fall. This recipe allows me to enjoy it, guilt-free, all fall long, knowing that I am getting a hefty serving of protein and veggies with every bite (how good am I?!).
1 ½ cups of Non-Fat Plain Chobani Greek Yogurt
2 ½ lbs. of butternut squash (about 1 squash)
1 tbsp. of extra virgin olive oil
2 cups of Vidalia onion, peeled and chopped
1 cup of carrot, peeled and chopped
2 cloves of garlic, picked and chopped
1 bay leaf
1 quart of water
1 pinch of nutmeg
1 ¼ tsp. of kosher salt
½ tsp. of pepper
- Preheat your oven to 400° Cut your squash lengthwise and remove all of the seeds with a spoon. Drizzle each of the squash halves with 1 tsp. of the extra virgin olive oil and sprinkle them with ¼ tsp. of salt. Wrap your squash halves in foil and place them on a baking tray.
- Roast your squash halves until they are fork tender (about 1 hour). Remove them from the oven and let them cool long enough that you can touch them without burning yourself. Remove the skin from the squash and set the rest aside.
- Place your remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and ½ tsp. of salt in a pot on medium heat. Cook the ingredients, stirring regularly, until the onions are translucent and the carrots are tender (about 10 minutes).
- Add 1 quart of water and the roasted squash to the pot and cook on a low simmer for 30 minutes with the lid on. Remove the bay leaf from the soup.
- Place the soup mixture into a blender. Add the remaining ½ tsp. of salt, nutmeg, black pepper and ½ cup of Chobani Greek Yogurt.
- Blend all of the ingredients on high until you have a smooth texture (about 1 minute). Pour the soup into bowls (this recipe makes about 6 servings). Take your remaining Greek Yogurt and add a dollop on top of each serving.
- Enjoy the creamy deliciousness!
Chobani Mashed Potatoes
There is really no comfort food like the OG comfort food – mashed potatoes. However, all of that butter and cream is not the best thing when I am trying to fit into last year’s skinny jeans. Which is why I think this recipe is the bomb.com – it replaces that butter and cream with great sources of protein and calcium without losing any flavor. I usually bring this recipe to Friendsgiving as a side dish because it is just that good!
2 cups of low-fat milk
3 pounds of russet potatoes, peeled and cut into large chunks
1 ¼ tsp. of kosher salt
Fresh ground black pepper
- Cook the potatoes in boiling salted water in a medium pot until they are tender (about 15 to 20 minutes). Drain the potatoes and return them to the pot. Mash the potatoes (You’re cooking and doing an arm workout at the same time – go you!)
- Bring the milk to a boil in a medium saucepan. Turn off the heat and add ¾ cup of the Chobani Greek Yogurt. Add the mixture to the mashed potatoes and stir until the texture is creamy.
- Transfer the potatoes to a serving bowl, dollop with the remaining Chobani Greek Yogurt, and garnish with the pepper and chives.
- Savor every delicious, indulgent bite!
What are your go-to comfort foods to stay cozy in the cold?