Beet Salad with Herb & Garlic Yogurt Dressing

Bright, earthy, and packed with vibrant colors, this Beet Salad with Herb & Garlic Yogurt Dressing is as stunning as it is delicious. Roasted red and golden beets pair beautifully with a creamy, herb-packed yogurt dressing, crunchy pistachios, and tangy feta. Finished with a touch of edible flowers, this salad is a feast for both the eyes and the palate—perfect for any occasion!

Ingredients

  • 2 large red beets, peeled and cut into ⅛ths  

  • 2 large golden beets, peeled and cut into ⅛ths  

  • 2 tbsp extra virgin olive oil, plus more for topping

  • ¼ red onion, very thinly sliced

  • ¼ cup pistachios, roughly chopped

  • ¼ cup fresh feta, crumbled

  • 6-8 edible flowers

  • Salt and pepper, to taste


Herb & Garlic Yogurt Dressing Ingredients

  • 1 container Nounós Nonfat Plain Greek Yogurt

  • 2 cloves garlic

  • ½ cup fresh basil, stems removed

  • ¼ cup fresh dill, stems removed

  • ¼ cup fresh chives, minced

  • Zest of one meyer lemon

  • Juice of ½ meyer lemon

  • Generous pinch of salt

  • Optional: 1 tsp honey or hot honey

Steps

  1. Preheat oven to 400 degrees.

  2. On two separate baking sheets, add the red and golden beets, along with 1 tbsp each of olive oil and salt and pepper, to taste. Roast for about 30 minutes, tossing halfway through, until fork tender. Remove from oven and allow to cool until safe to handle.

  3. While the beets are roasting, make the dressing. Add all ingredients to a food processor and blend until well combined. Taste and adjust flavors to your personal preference.

  4. Plate the salad. Add the dressing to a plate and use the back of a spoon to create a large circular swoosh, setting aside a small amount for topping. Add a drizzle of olive oil over the yogurt dressing. Add the roasted beets, red onion, pistachios, feta, edible flowers, and salt and pepper to taste. Top with additional dollops of the yogurt dressing and serve!

Skillet Coffee Cake with Espresso Glaze

What if you started your morning (or afternoon pick-me-up) with a sweet treat that’s as indulgent as it is satisfying?

This Skillet Coffee Cake with Espresso Glaze combines the creamy richness of our Vanilla Bean Greek Yogurt with a buttery crumble topping and a bold espresso glaze. The result? A perfectly moist, flavor-packed cake that’s bound to impress at any holiday brunch or cozy coffee break.

Cake Ingredients

  • 1½ cups unsalted butter, softened

  • 3 cups white sugar

  • 3 eggs

  • 1½ cups Nounós Creamery Vanilla Bean Greek Yogurt 

  • 3 cups all-purpose flour

  • 1½ teaspoons espresso salt (use regular salt if you don’t have it)

  • 1½ teaspoons baking powder

  • ¾ teaspoon baking soda

Crumble Topping Ingredients

  • 1 cup all-purpose flour

  • ½ cup sugar

  • 3 tbsp powdered sugar

  • 1.5 teaspoon cinnamon

  • 1½ tsp salt

  • 9 Tablespoons cold butter, cubed

  • 1 tsp vanilla extract

Espresso Glaze Ingredients

  • ½ cup vanilla greek yogurt

  • 1 shot espresso or one oz cold brew

  • ¾ cup powdered sugar, sifted

Steps

  1. Preheat oven to 350 degrees. Grease a 13 inch cast iron pan and set aside.

  2. Make the cake. In a large bowl, cream together the butter and sugar. Add the eggs and yogurt and beat until combined. 

  3. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry mixture to the wet, stirring until just combined. Spread into the greased cast iron pan.

  4. Make the crumble topping. Add all ingredients to a medium bowl and use your hands to combine, forming crumbles with the butter. Evenly distribute on top of the cake. Bake for for about 40 minutes, or until a toothpick inserted in the center comes out clean.

  5. While the coffee cake is baking, make the espresso glaze. Mix together the ingredients until well combined. If the glaze is too runny, slowly add more powdered sugar until the desired consistency is reached.

  6. Remove the cake from the oven and drizzle the glaze over it. Enjoy warm or cooled to room temperature.

Cheesecake Bars with Pistachio Graham Cracker Crust

If you're looking for a dessert that’s elegant, delicious, and perfect for any occasion, these Cheesecake Bars with Pistachio Graham Cracker Crust are just the thing. With a rich, creamy filling made with Nounós Vanilla Greek Yogurt and a nutty, buttery crust, they strike the perfect balance between indulgence and freshness. The pistachio crust adds a unique twist, while the touch of lemon in the filling keeps each bite light and flavorful.

Whether you’re bringing dessert to a gathering or enjoying a quiet treat at home, these cheesecake bars are sure to steal the show. Plus, they’re easy to make and even easier to love!

Ingredients

Crust

  • 4oz graham crackers

  • 1 1/4 cup shelled pistachios, plus more for topping

  • Pinch of salt

  • 5 tbsp unsalted butter, melted & slightly cooled

Filling

  • 2.25 cups Nounós Vanilla Bean Greek Yogurt, removed from the refrigerator 30 minutes prior

  • 1/2 8oz blocks cream cheese, softened to room temperature

  • 1 tsp cornstarch

  • 1/2 cup granulated sugar

  • 2 eggs, room temperature

  • 1/4 cup fresh squeezed lemon juice

Steps

  1. Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper leaving an overhang.

  2. Make the crust. Add the graham crackers and pistachios to a food processor and blend until well combined. Add the melted butter and pulse until combined. Firmly ress the crust into the pan using the bottom of a measuring cup. Bake for 10 minutes, and then cool completely. Reduce oven temperature to 325 degrees.

  3. Using a stand mixer, add the Nounós Vanilla Bean Greek Yogurt, softened cream cheese, and cornstarch to the bowl and mix until well combined. Add the sugar, eggs, and lemon juice, and beat until combined. Pour the filling over the crust and bake for about 30 minutes, until just set.

  4. Leave cheesecake bars on a wire rack for two hours, and then in the refrigerator for at least three hours. When ready to serve, remove from the pan using the parchment paper overhand. If you lose some of the crust, don’t worry - you can use that as a topping. Slice into bars and serve. Store in an airtight container in the refrigerator for up to five days.

Greek Yogurt Cookie Icing

Take your holiday cookies to the next level with this easy, tangy-sweet frosting! Made with just two simple ingredients—Greek yogurt and powdered sugar—this frosting adds a creamy twist to classic gingerbread cookies. Whether you’re decorating with family or whipping up a batch for a festive gathering, this light and versatile icing is the perfect way to add a touch of homemade charm. Add a pop of color with food dye or keep it simple with sprinkles, and let the holiday magic begin!

Ingredients

Steps

  1. Bake your favorite gingerbread cookies and cool completely.

  2. Make the icing by stirring the ingredients until well combined. If the icing is too runny, slowly add more powdered sugar until the desired consistency is reached. However, note it will thicken as it sits. 

  3. Ice each cookie and top with sprinkles. Enjoy!

Waldorf Salad with Greek Yogurt Dressing

A fresh twist on a timeless favorite, this Waldorf Salad features a creamy Greek yogurt dressing that perfectly balances sweet and tangy flavors. Juicy figs, crisp apples, and crunchy walnuts come together in a dish that's as wholesome as it is delicious. A hint of hot honey in the dressing adds just the right kick, making this salad an effortless standout for any table.

Dressing Ingredients

Salad Ingredients

  • 8 figs, sliced into quarters

  • ½ cup green grapes, sliced into quarters

  • 1 apple, sliced into 1 inch pieces 

  • 1 stalk celery, thinly sliced

  • 1 cup crushed walnuts

Steps

  1. Make the dressing. Add all ingredients to a small bowl and whisk until smooth. Taste and adjust ingredients to your personal preference.

  2. Make the salad. Add all the ingredients to a bowl and pour the dressing over. Toss until evenly coated.

Garlic Mashed Potatoes with Greek Yogurt

It’s time to elevate your mashed potatoes with a subtle, tangy richness. These Garlic Mashed Potatoes incorporate our Plain Greek Yogurt for a creamy texture, depth of flavor, and extra protein. Perfect for complementing holiday meals or a comforting dinner, this recipe brings a refined touch to a classic dish.

Ingredients

  • 3 lb russet potatoes, peeled and cut into 1 inch pieces

  • 6 cloves garlic, peeled

  • 1 tbsp salt, plus more to taste

  • ½ cup unsalted butter, plus more for serving

  • 1 cup whole milk

  • Pepper, to taste

  • ½  cup Nounós Creamery Classic Plain Greek Yogurt

  • Chives, for garnish

Steps

  1. Add the potatoes and garlic cloves to a large pot and cover with at least one inch of water. Add the salt. Bring to a rolling boil, then reduce heat to low and cook for 15 minutes. Drain and return potatoes and garlic to the pot.

  2. Mash the potatoes and garlic a bit and then add the butter, whole milk, and pepper, then fold in the Nounós Plain Greek Yogurt. Top with chives and more butter and serve warm. Enjoy!

Roasted Veggies and Lemon Garlic Yogurt

This holiday season, add a nutritious twist to your spread with our Roasted Veggies and Lemon Garlic Yogurt recipe. Packed our protein-rich Greek yogurt and wholesome roasted vegetables, this dish combines the warmth of seasonal flavors with a creamy, tangy dip that complements each bite. With chickpeas, fresh herbs, and a touch of lemon, it’s an easy yet flavorful addition to any holiday meal, bringing both substance and taste to the table. Perfect for cozy family gatherings or festive celebrations alike!

Roasted Veggies Ingredients

  • 1 delicata squash, seeds removed and sliced into half rings

  • 1 head romanesco, cut into pieces

  • 1 red onion, cut into large slices

  • 1 can chickpeas, drained and rinsed

  • 1 tbsp fresh thyme leaves

  • Salt and pepper, to taste

Yogurt Dip Ingredients

  • 16 oz Nounós Creamery Classic Plain Greek Yogurt

  • 3 cloves garlic, minced

  • Zest of one lemon, preferably Meyer 

  • ¼ cup extra virgin olive oil, plus more for serving

  • 1 tsp sumac, plus more for serving

  • 2 tbsp fresh mint, roughly chopped

  • Salt and pepper, to taste

  • Optional: 1 tsp hot honey

Toppings

  • 1 tbsp fresh chives, minced

  • Pistachios

  • Fresh mint leaves

Steps

  1. Preheat oven to 400 degrees.

  2. On a large baking sheet, add all the roasted veggie ingredients and toss until evenly coated. Roast for 25-35 minutes, tossing occasionally to prevent burning.

  3. While the veggies are roasting, make yogurt dip. Add all ingredients to a medium sized bowl and mix until well combined.

  4. Arrange the dish. Coat the bottom of the serving dish with a swoosh of the yogurt dip, then a drizzle of olive oil and a sprinkle of extra herbs and spices. Layer on the roasted veggies and enjoy!

Greek Yogurt Marinated Baked Chicken

Transform your dinner routine with this Greek Yogurt Marinated Baked Chicken! The marinade, made with our Classic Plain Greek Yogurt, fresh cilantro, tangy lemon juice, and aromatic spices, infuses the chicken with incredible flavor while keeping it moist and tender. Perfect for any occasion, this dish is an easy way to incorporate the nutritious benefits of Greek yogurt into your meals. Get ready to impress your family with a simple yet delicious recipe that’s sure to become a favorite!

Ingredients

  • 1 cup lightly packed cilantro, finely chopped

  • 2 tablespoons fresh lemon juice

  • 3 garlic cloves, minced

  • 1 teaspoon cayenne

  • 1 teaspoon ground cumin

  • 2 teaspoons kosher salt, plus more to season

  • 1 teaspoon freshly ground black pepper, plus more to season

  • 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact

  • Vegetable oil, for brushing grill

Steps

  1. Prepare the Ingredients: Start by gathering all your ingredients.

  2. Make the Marinade: In a large mixing bowl, combine the Greek yogurt, chopped cilantro, lemon juice, minced garlic, cayenne pepper, ground cumin, 2 teaspoons of salt, and 1 teaspoon of black pepper. Stir until well mixed.

  3. Marinate the Chicken: Pour the marinade into a large resealable plastic bag. Add the chicken halves, ensuring they are fully coated with the marinade. Seal the bag and place it in a baking dish. Refrigerate for at least 3 hours or overnight for maximum flavor. Before baking, allow the chicken to sit at room temperature for about 30 minutes.

  4. Preheat the Oven: Preheat your oven to 425°F (220°C).

  5. Prepare for Baking: Remove the chicken from the marinade, scraping off any excess marinade. Discard the leftover marinade. Season the chicken with additional salt and pepper to taste.

  6. Bake the Chicken: Arrange the chicken halves, skin-side up, on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for about 35-45 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the inner thighs reads 160°F.

  7. Rest the Chicken: Once done, transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. Enjoy your flavorful baked chicken!

Pumpkin Spice Overnight Oats

Looking for a cozy, fall-inspired breakfast that's both easy to make and delicious? These Pumpkin Spice Overnight Oats are the perfect combination of creamy, flavorful, and nutritious! Made with our Vanilla Bean Greek Yogurt and a hint of pumpkin pie spice, this make-ahead meal will have you waking up to a comforting autumn treat. Just mix, chill, and enjoy!

Ingredients

  • 1/4 cup Nounós Creamery Vanilla Bean Greek Yogurt

  • 1/2 cup milk of choice

  • 1/4 cup pumpkin puree

  • 1-2 tablespoons pure maple syrup

  • 1/2 teaspoon vanilla extract

  • 1/2 cup rolled oats (gluten-free if desired)

  • 2 teaspoons chia seeds

  • 1/2 teaspoon pumpkin pie spice

Steps

  1. In a medium bowl, whisk together the Greek yogurt, milk, pumpkin puree, vanilla extract, and 1 tablespoon of maple syrup until the mixture is smooth.

  2. Stir in the oats, chia seeds, and pumpkin pie spice until well combined. Taste and adjust sweetness with additional maple syrup if desired.

  3. Transfer the mixture into a glass jar or container, cover, and refrigerate for at least 4 hours or overnight.

  4. In the morning, give it a good stir and enjoy! You can also top it with your favorite fall toppings like nuts, granola, or a sprinkle of cinnamon.

Tip: Upcycle our #thelittleglassjars and use our reusable lids for the perfect prep and portions!

Prefer a video tutorial? Get the full rundown here!

Honey Yogurt with Apple and Candied Walnuts

Looking for a simple yet delicious way to end your meal? This easy Greek-inspired dessert combines creamy Greek yogurt with honey and crunchy, caramelized walnuts—perfectly balanced with crisp apple slices for dipping. Traditionally enjoyed in Greece as a light and refreshing after-dinner treat, this dessert is a wonderful way to embrace Mediterranean flavors while keeping things wholesome and satisfying. Try it as a sweet, healthy finish to any meal!

Ingredients

Directions

  1. In a small bowl, mix together the sugar and warm water until the sugar is fully dissolved.

  2. Toast the walnuts in a small skillet over medium-high heat, stirring or shaking the pan occasionally, for about 3-5 minutes or until they're fragrant and lightly golden. Take the skillet off the heat and stir in the sugar mixture, making sure to coat the walnuts evenly. Set aside to cool.

  3. In a serving bowl (or upcycle our little glass jars!), add the Greek yogurt and drizzle with honey. Sprinkle the cooled walnuts on top.

  4. Serve with apple slices on the side for dipping and enjoy!

Prefer a video tutorial? Get the full rundown here!

Strawberry Pecan Bread

There’s something about the perfect balance of creamy richness and fresh ingredients that makes this Strawberry Pecan Bread irresistible. The juicy strawberries and crunchy pecans add bursts of flavor and texture, creating a loaf that’s just right for breakfast or a midday treat. One slice, and you’ll be hooked!

Serves 8 to 10

Ingredients

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • ¾ cup plus 1 teaspoon cane sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup Nounós Creamery Classic Plain Greek Yogurt

  • 1 cup fresh strawberries, diced

  • ¼ cup pecans

Directions

  1. Preheat oven to 350°F.

  2. In a large bowl, mix together first six ingredients.

  3. In a smaller bowl, mix eggs, vanilla and yogurt.

  4. Add wet ingredients to dry ingredients and mix until combined. Do not overmix. Gently fold in diced strawberries. Pour batter into a lightly greased loaf pan (or two small loaf pans) and top with chopped pecans.

  5. Place in oven and bake for about 45 minutes for small loaf pans or 55 minutes for a large loaf pan.

Prefer a video tutorial? Get the full rundown here!

Homemade Froyo

Craving a sweet and healthy treat after dinner? Our homemade froyo hits to the spot with just a few simple ingredients! 🍓🍌🧊

What you need to recreate at home:

  • 4 cups sliced frozen strawberries

  • 2 cups sliced frozen banana

  • 1 cup @NounosCreamery Vanilla Bean Greek Yogurt

  • 2 tsp orange extract

  • 4 to 6 tbsp honey

  • For topping: @SeedandMill Chocolate Sesame Sauce

Steps:

  1. Combine frozen strawberries, banana, yogurt, orange extract, and honey in a food processor or heavy-duty blender.

  2. Blend until the mixture is creamy and smooth.

  3. Transfer to a freezer-safe container, smooth the surface, and press parchment on top to prevent ice crystals.

  4. Freeze for at least 6 hours or overnight.

  5. Let sit at room temp for a few minutes before scooping.

  6. Scoop, top with chocolate sesame sauce, and enjoy! 🍫

Prefer a video tutorial? Get the full rundown here!

Butternut Squash Mac and Cheese (Protein-Packed Trader Joe's Dupe)

If you’ve never been OBSESSED with the Trader Joe’s Butternut Squash Mac & Cheese…you’re lying🤷‍♀️ We created a much healthier version that you can make year-round whenever that craving hits- no more waiting for it to drop in stores!

Here’s what you need to recreate it at home:

  • 4 cups peeled and cubed butternut squash

  • 1 and 1/4 cups vegetable broth or chicken broth

  • 1 and 1/4 cups milk

  • 3 cloves garlic, minced

  • 1 pound uncooked small/medium pasta shells (we used Jovial Foods Gluten Free Elbows)

  • 1–2 cups roughly chopped kale, stems discarded

  • 1/3 cup Nounós Creamery Classic Plain Greek Yogurt

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • Ground nutmeg

Toppings:

  • 2 cups shredded cheese

  • 1/3 cup breadcrumbs

  • Fresh thyme and freshly ground black pepper

Steps:

  1. In a medium saucepan over medium-high heat, combine the butternut squash, broth, milk, and garlic. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the squash is very tender. Use a fork to check that it’s soft. Once done, set aside.

  2. Preheat your oven to 375°F (191°C).

  3. Boil water in a separate pot, according to the pasta package instructions. Cook the pasta until it’s just al dente—still a bit firm. If using kale, add it to the boiling pasta and cook for an additional 1-2 minutes. If not using kale, cook the pasta 1-2 minutes longer to reach the desired texture. Drain and set aside.

  4. Carefully transfer the butternut squash mixture, including the liquid, into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Blend until smooth and creamy. Pour the mixture into a large bowl and stir in the cheese until just combined. It’s okay if the cheese doesn’t fully melt at this stage. Taste and adjust the seasoning as needed.

  5. Mix the cooked pasta and kale into the sauce, ensuring everything is well coated. It may seem a bit liquidy, but the pasta will absorb some of the sauce as it bakes. Pour the mixture into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or any 3 to 4-quart baking dish. If desired, top with breadcrumbs and an extra sprinkle of cheese.

  6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the sides are bubbling.

  7. Once out of the oven, garnish with extra cheese, fresh thyme, or freshly ground black pepper. Store any leftovers covered in the refrigerator for up to 5 days.

Prefer a video tutorial? Get the full rundown here!

Healthy Frozen Cheesecake Squares

Vanilla bean Greek yogurt + strawberry jam = match made in heaven 🤤🍓

We’re always looking for more frozen treats that are quick and easy to prep but are also HEALTHY, and now we have a recipe that does all that plus curves that cheesecake craving 🍰

Ingredients (ratio as you’d like!):

  • Nounós Creamery Vanilla Bean Greek Yogurt

  • 365 Whole Foods Market strawberry jam

  • 365 Whole Foods Market graham crackers

  • Fresh strawberries, sliced

  • White chocolate chips (we love Lily’s!)

Steps to perfection:

  1. Prepare a baking sheet by lining it with parchment paper and set it aside.

  2. Spread your Greek yogurt evenly on the prepared baking sheet using a spatula.

  3. Place small amounts of jam on the yogurt mixture and swirl them using a toothpick or fork.

  4. Sprinkle strawberries and graham cracker crumbs on top, then drizzle with white chocolate.

  5. Freeze for 3-4 hours, or until solid (overnight works well too!).

  6. Once set, break the bark into pieces and store them in a container in the freezer. Enjoy!

Prefer a video tutorial? Get the full rundown here!

Lemony Summer Gnocchi

This Lemony Summer Gnocchi is the PERFECT dinner outside kinda meal…so fresh, so flavorful, so filling…set the table we’re ready to eat! 🍽️

Ingredients:

  • Your favorite gnocchi! Store bought or homemade

  • 1 1/2 cups Nounós Creamery Classic Plain Greek yogurt

  • 1 teaspoon grated lemon zest

  • 1 tablespoon fresh lemon juice

  • 2 garlic cloves, grated

  • 2 tablespoons olive oil (save some to drizzle!)

  • Peas and sliced sugar snaps

  • Sea salt and crushed red pepper

Steps:

  1. Cook your gnocchi of choice, set aside.

  2. In a bowl, whisk together your Greek yogurt, lemon zest, juice, garlic, and the remaining 1/4 teaspoon salt.

  3. To serve, spread the yogurt mixture on 4 plates. Top with gnocchi, peas, fresh herbs, flaky sea salt, and crushed red pepper ☀️

Prefer a video tutorial? Get the full rundown here!

Summer Tomatoes with Creamy Feta Side Dish

We’ve been waiting pretty much all year for tomatoes to peak in season, so we’re sharing an all time favorite recipe just in time for your ripe tomato harvest 🍅

Ingredients:

  • 4oz crumbled feta

  • ½ cup Nounós Creamery Classic Plain Greek Yogurt

  • Zest of 1 lemon

  • 1 tbsp fresh lemon juice

  • 3 tbsp extra-virgin olive oil

  • 1 tbsp chopped mint (save full leaves to garnish!)

  • Freshly ground black pepper

  • ½ tsp kosher salt

  • ¼ tsp smoked paprika

  • 1 ½ lb mixed heirloom tomatoes, sliced, quartered, or halved

  • Flaky sea salt

Steps:

  1. Using a fork, mash 4 oz. of crumbled feta in a small bowl.

  2. Add ½ cup of Nounós Creamery Classic Plain Greek Yogurt to the mashed feta and mix until well combined. Incorporate the zest of one lemon, 1 Tbsp. of fresh lemon juice, 1 Tbsp. of olive oil, and 1 Tbsp. of chopped mint. Season with freshly ground black pepper and ½ tsp. of Diamond Crystal or ¼ tsp. of Morton kosher salt.

  3. Shortly before serving, heat 2 Tbsp. of olive oil in a small saucepan over medium heat. Add ¼ tsp. of smoked paprika and swirl the pan until the mixture becomes fragrant, about 30 seconds. Let it cool slightly.

  4. Transfer the feta spread to a large shallow bowl and arrange 1½ lb. of mixed heirloom tomatoes, sliced, quartered, or halved, on top.

  5. Sprinkle with flaky sea salt and pepper. Drizzle the paprika oil over the tomatoes and feta spread.

  6. Pair with crispy bread and fizzy drinks for the ultimate crowd-pleasing appetizer experience…enjoy! 🥂

Prefer a video tutorial? Get the full rundown here!

Protein-Packed Greek Yogurt Egg Salad

The perfect side dish for any get together: BBQs, pool parties, you name it! It’ll be an absolute hit every single time 🥗
 
PS- You can find everything you need for this recipe at Sprouts, The Fresh Market, and select Whole Foods! 🛒

Ingredients:

  • 8 hard-boiled eggs (chopped)

  • ¾ cup Nounós Creamery Classic Plain Greek Yogurt

  • 2 teaspoons spicy brown mustard

  • ½ teaspoon paprika

  • ½ teaspoon sea salt

  • Black pepper

  • ½ cup chopped celery

  • ¼ cup chopped Italian parsley

  • Optional: edible flowers

Steps:

  1. In a large mixing bowl, combine Greek yogurt, mustard, paprika, salt, and pepper, whisking until smooth.

  2. Add the chopped celery and parsley to the mixture, stirring to combine.

  3. Carefully fold in the hard-boiled eggs until they are evenly coated with the dressing.

  4. Chill before serving, and enjoy with crackers, toast, vegetables, or as a filling in a sandwich.

Enjoy!

Papaya Breakfast Bowl

Fresh, flavorful breakfasts are must with the warmer months coming up, so we’re sharing one of our secret go-tos that make us feel like we’re waking up on a coastal vacation ⛱️
 
PS- You can find everything you need for this recipe at Sprouts, The Fresh Market, and select Whole Foods! 🛒

Ingredients:

  • 1 ripe papaya halved lengthwise with seeds removed

  • 2 cups Nounós Creamery Classic Plain Greek Yogurt

  • ½ cup granola

  • 2 teaspoons chia seeds

  • Handful of fresh fruit such as cherries, strawberries, or blueberries

  • Drizzle of honey

    Additional toppings: flaxseed, wheat germ, nuts, seeds

Steps:

  1. Cut your papaya lengthwise

  2. Scoop out and discard the black seeds with a spoon

  3. Fill each papaya boat with 1 cup of yogurt

  4. Top the yogurt-filled papaya boats with additional fruit, chia seeds, and granola, as desired. Enjoy!

Prefer a video tutorial? Get the full rundown here!

Herbed Salad Dressing with a Greek Yogurt Base

Looking for a delicious, healthy dressing to compliment your farmers market finds? 👩‍🌾 We’ve got you covered. Here’s our recipe for our favorite yogurt-based salad dressing:

Pro tip: For a thicker consistency, add less water!

Steps:

  1. Combine all ingredients in a food processor or high-speed blender, blending or pulsing until thoroughly mixed.

  2. Enjoy right away, or transfer the mixture to an airtight container and refrigerate for later use!

Prefer a video tutorial? Get the full rundown here!

Chocolate Mocha Protein Bites

Keeping snacks readily available throughout the week is essential, which is why we’re sharing one of our top quick recipes: Chocolate Mocha Protein Bites ☕️

Here’s what you need to make this bite-sized midday boost:
- 6 tbsp nut butter
- 2 tbsp brown rice syrup - or honey
- 2 tbsp Nounós Creamery Vanilla Bean Greek Yogurt
- 1 1/2 scoops chocolate protein powder
- 1 cup rolled oats
- 3 tbsp cocoa powder
- 2 tsp instant coffee
- Dark chocolate chips to taste ;)

Pro tip: if you want to mix up your protein bite snacking week by week, try swapping out chocolate chips for dried fruit or crushed nuts!

Steps:

  1. Combine nut butter, syrup, 2 tablespoons of Greek yogurt, and chocolate protein powder in a mixing bowl.

  2. Incorporate rolled oats, cocoa powder, and instant coffee into the mixture and blend thoroughly.

  3. If the mixture doesn't combine well, add additional Greek yogurt as needed.

  4. Shape the mixture into balls of your preferred size.

  5. Enjoy now or pack away in the fridge for the perfect mid day snack!

Prefer a video tutorial? Get the full rundown here!

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