- 2 frozen bananas*
- 1 cup plain yogurt
- 2 tablespoons peanut butter
- Milk, as needed
- 1/4 cup rolled oats
- 1 tablespoon flax or chia seeds
- 2 tablespoons chocolate chips
- 1 tablespoon cocoa powder
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup or honey
- Almond butter (substitute for peanut butter)
- Powdered peanut butter (substitute for peanut butter)
To a blender, add frozen bananas, yogurt and peanut butter, along with any optional ad-ins; blend until smooth. Depending on the blender and ad-ins, more liquid may be needed. Add milk a tablespoon at a time to produce a thick, creamy consistency. *Tip: Peel bananas, cut into small rounds and freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag for use in smoothies. This is a great way to use up overripe bananas.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup plain yogurt
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- Lemon zest (from 1 lemon)
- 1 cup powdered sugar
- 1/3 cup lemon juice (from 1 lemon)
Preheat the oven to 350°F. Grease a loaf pan or a bundt pan. Sprinkle the greased surfaces liberally with sugar. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the eggs, yogurt, melted butter, vanilla, sugar and lemon zest; mix until well combined. Fold in the dry ingredients until combined. Transfer batter to the prepared pan and bake for 50 to 60 minutes. While the cake is baking, prepare the glaze. Add the powdered sugar and lemon juice to a small saucepan; bring it to a boil. Invert cooled cake onto a serving plate and pour glaze over top.
- 1 cup plain greek yogurt
- 1 packet ranch dressing mix
- 1 large avocado
- 1 tablespoon lime juice
Place all ingredients in a food processor or blender and process until smooth. Refrigerate until serving. Serve with vegetables. For a thinner dressing to use on salad, add a little milk or cream until it reaches the desired consistency.
- 1/2 gallon whole milk*
- 1/2 cup whole milk yogurt (with live cultures)
Place the milk into a pot and heat it until it just begins to bubble around the edges (180°F on a food thermometer). Allow the milk to cool to 110-115°F. (This will take a while at room temperature; to expedite the process, place the pot into a sink filled with ice water and stir the milk). Once the milk cools, stir in the yogurt. (Don’t stir it in before it reaches 115°F or the heat may kill the live cultures in the yogurt). The pot needs to rest in an insulated space where the temperature will remain at 110°F for at least 6 hours so the bacteria can multiply. (Try wrapping the pot in a towel and placing it on a hot pad; or place it into an oven that can be set to 110°F. ) Allow the mixture to ferment for at least 6 hours, or overnight. Refrigerate. For a thicker yogurt, line a wire mesh sieve with cheesecloth and strain the yogurt. *Note: 2% milk can be used but will result in a runnier yogurt.