Strained Plain Yoghurt
Protein Avocado Sandwich
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Ingredients
2 slices of whole wheat bread
1 egg, boiled and cut into slices
¼ avocado, pitted, peeled and thinly sliced
A handful of pea shoots
A handful of baby spinach
Yogurt and mustard dressing:
150g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%.
4 tablespoons whole grain mustard
1 tablespoon lemon juice
½ teaspoon paprika
Salt and pepper to taste
Steps
In a small bowl whisk together the yoghurt, mustard, lemon juice, paprika, salt and pepper
Spread the yoghurt and mustard cream over the two pieces of bread. Add the pea shoots on one side and the spinach on the other. Top with the avocado and egg slices and put the bread slices together, cut in half and enjoy.
Optional: toast the bread to make it crunchier.
Meal Type
Yoghurt & Garlic Confit Sauce
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Ingredients
Garlic confit :
Garlic
Extra virgin olive oil
Herbs of your choice (rosemary, oregano, thyme, chilli petals, fennel, etc.)
Yoghurt sauce :
FAGE Total 5% yoghurt
Lemon zest
Herbs of your choice
Salt
Steps
Prepare the garlic by separating the cloves from the heads and peeling them.
Place the ingredients in a deep baking tray or casserole dish. Place the rosemary first, for example, then add the garlic cloves and pour in enough oil to completely submerge the garlic.
Slowly roast the garlic in the oven for around 2 hours at 90°C (fan assisted). Once ready, the roasted garlic cloves will be tender and lightly browned, but not too much.
Allow the garlic confit to cool enough to remove the herbs (if you wish). To speed up the cooling time, place your container of garlic confit in an ice bath. Once cooled, transfer to a sterilised glass jar and refrigerate immediately.
For the yoghurt sauce, mix all the ingredients together, then add the garlic confit on top.
Recipe Type
Meal Type
Yoghurt Marinades
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Ingredients
INGREDIENTS
Fish Marinade;
•200g FAGE Total
•2 tablespoons extra-virgin olive oil
•2 teaspoons honey
•1 lemon
•4 cloves garlic, grated
•1-inch knob fresh ginger, grated
•2 tsp ground coriander
•2 tsp ground cumin
•2 tsp smoked paprika
•1 tsp kosher salt
•½ tsp cayenne pepper
•½ tsp ground turmeric
Meat marinade;
•200g FAGE Total 5%
•Juice and zest of 1 lemon
•mint leaves
•coriander
•6 cloves garlic, minced
•1 teaspoon smoked paprika
•¼ teaspoon cayenne pepper
Chicken marinade
•Salt and freshly-ground black pepper
•6 sprigs fresh rosemary
•200g FAGE Total
•3 tablespoons extra-virgin olive oil
•6 cloves garlic, minced
•Juice and zest of 1 lemon
•fresh parsley leaves, chopped
•2 tsp ground oregano
Steps
Combine the ingredients in a bowl.
In a large bowl, pour marinade over the meat or veggies making sure marinade covers all the pieces. Cover the bowl with plastic wrap and place into the fridge. Marinate at least 2 hours to overnight.
Recipe Type
Meal Type
Japanese-style Grill Sauce
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Ingredients
60 gr FAGE Total Yoghurt
2 tablespoons mayo
3 tablespoons rice vinegar
1 tablespoon agave or honey (optional for a sweeter sauce)
1 tablespoon water (optional for a thinner sauce)
1 ½ teaspoon salt
1 tablespoon mirin (rice wine)
1 teaspoon melted butter
1 teaspoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Steps
In a medium bowl, combine all ingredients and whisk until smooth.
Serve with your favorite hibachi or stir-fry.
Meal Type
Veggie Pasta Salad with Yoghurt Dressing
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Ingredients
450g dry bow tie pasta
300g cherry tomatoes, halved
1 (170g) can of whole olives, sliced
220g bocconcini, cut in half
120g cucumber, sliced and cut into quarters
50g roasted red bell peppers, sliced
50g marinated artichokes, chopped
Dressing:
140g FAGE Total 0%, 2%, 5% yoghurt
80ml cup extra-virgin olive oil
25g grated parmesan
3 tablespoons parsley, chopped
1 clove garlic, peeled and minced
Juice of 1 lemon
1 teaspoon agave or honey
Salt and pepper to taste
Steps
Cook pasta to package directions and cool for 5-10 minutes.
In a medium bowl, mix yogurt, olive oil, parmesan, parsley, garlic, lemon juice, agave, salt, and pepper until smooth.
In a large serving bowl, add pasta, tomato, olives, bocconcini, cucumber, roasted pepper, and artichokes.
Drizzle on yogurt dressing and toss before serving.
Veggie & Meat Skewers
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Ingredients
Halloumi cheese
Mushrooms
1 red pepper
1 green pepper
Zucchini
A little olive oil
Skewers
For the yogurt dip:
80g FAGE Total 0% yoghurt
1 tsp lemon juice
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh coriander
A pinch of salt & pepper
Steps
Cut and slice the ingredients and alternate them on the skewers.
Sprinkle them with a little olive oil and grill until the vegetables soften and take on color.
Mix all the ingredients for the yogurt dip and serve as soon as the skewers are ready.
Recipe Type
Mint & Coriander Yoghurt Sauce
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Ingredients
400g FAGE Total yoghurt
5 mint leaves, chopped
Cilantro, finely chopped, 1 tablespoon
½ clove garlic, crushed
Chili powder 1 tsp
Salt and ground black pepper
Steps
Pour the yoghurt, mint, coriander and garlic into a blender. Add the chilli powder and season. Blend until smooth. Refrigerate until ready to serve, serve with grilled fish or meat.
Meal Type
Spicy Avocado Yoghurt Dip
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Ingredients
200gr Salsa Verde
1 ripe avocado, peeled and seeded
35gr fresh coriander
1 lime, juiced
80gr FAGE Total yoghurt
Salt and pepper to taste
Steps
Place salsa, avocado, coriander, and lime juice into a food processor and pulse until combined.
Fold in yoghurt, salt, and pepper and mix until smooth.
Serve with your favorite chips or vegetables.
Recipe Type
Meal Type
Blue Cheese Yoghurt Dip
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Ingredients
280 grams FAGE Total 0%, 2%, 5%
120 grams blue cheese crumbles, divided
2 tablespoons lemon juice
½ teaspoon lemon zest
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon ground mustard
Pepper to taste
Green onion or chives, chopped for garnish
Serving options:
Potato chips, French fries, or your favorite fresh or baked vegetables
Steps
Combine yoghurt, ≈ 90 grams of blue cheese, lemon juice, lemon zest, olive oil, garlic, mustard, and pepper to a food processor and pulse 2-3 times or until just combined.
Place dip into a dish and garnish with leftover blue cheese crumbles and green onions.
Serve with your favorite chips or vegetables.
Recipe Type
Meal Type
Caramelized Onion & Bacon Dip
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Ingredients
8 slices of bacon, diced, divided
2 medium onions, diced
450 g FAGE Total 0%, 2%, 5%
60 g shredded white cheddar cheese
3 tablespoons chives, minced, divided
1 tablespoon dill, chopped
½ teaspoon garlic powder
Salt and pepper to taste
Potato chips, crackers, or vegetables for dipping
Steps
Over medium high heat, cook the bacon in a skillet until crispy.
Remove the bacon from the skillet and drain onto a paper towel lined plate.
Remove half of the bacon fat and add onions to the skillet and cook until browned. Turn off the heat and let it rest for 10 minutes to cool down.
In a large bowl, mix the yogurt cream, cheese, 2 tablespoons of chives, dill, garlic powder, most of the bacon, and onion until well combined.
Taste a spoonful and add salt and pepper to your liking.
Refrigerate for 1 hour before serving.
Top with remaining bacon and chives and serve with potato chips or your favorite vegetables like carrots, celery, bell peppers, radish, and cucumbers.
Recipe Type
Meal Type