how to make a 5-minute healthy lunch - without needing refrigeration or microwavesRead More
Time in the morning goes SO QUICKLY! When I was working my 9-to-5, I (let’s be honest) hit snooze a few times, jumped out of bed at the last second to get ready & pack my things, and rushed out the door. It’s possible I had time to pack some snacks and breakfast for the road in the AM, but that was definitely not always a reality.
Buying breakfast out can get expensive quickly, and it is often full of excess sugar – which I’m sure you guys know by now is what I ultimately try to stay away from! This can get a little tricky because my sweet tooth pretty much takes over my entire mouth… which is why I LOVE siggi’s (www.siggis.com) skyr for its lower sugar and higher protein content, and simpler ingredients compared to other yogurts. Today I’m using siggi’s strawberry and coconut skyrs, which have 11gm of sugar and 15gm of protein each (per container).
Here’s a super fast recipe that’s low in sugar but still satisfies my sweet tooth. I can eat it at my desk or grab it on my way out the door and eat it while I’m walking! Plus, you can make it once and have it for the whole week!
3-Ingredient Strawberry Coconut Bark
15 minute prep || Makes 5 servings
4 containers siggi’s Skyr; I used here 2 containers of strawberry, and 2 containers of coconut
¼ cup lightly sweetened granola
Line a baking sheet with parchment paper
Scoop out dollops of skyr (alternating between 2 for a “unicorn” look if you’re fancy!)
With the back of a spoon, even out yogurt around baking sheet
Slice strawberries thinly and place on top of skyr; sprinkle granola
Freeze overnight, and break off pieces of the bark with your hands when you’re ready to go!
This post is sponsored by siggi’s. As always, all opinions are my own.
Summer is here‼ Got you guys another simple dessert recipe with siggi’s skyr that you can feel GOOD about eating.
My friend Kate, who is a professor at Lehman College a City University of New York school, and I did our PhDs together. We just actually published a journal article on diversity in the field of dietetics – if anyone cares to read it!
Anyway, whenever Kate has one of her famous dinner parties, I am always the first one hunting in her freezer for her famous freezer fudge during appetizer hour, and probably the first one to request we take it out for dessert (can you tell I’m obsessed?).
Also, it pretty much melts in your hand so you can only take a small piece of it out at a time – this helps prevent me from eating the entire thing, it’s that good!
I changed up Kate’s recipe (with her permission!) by using siggi’s (www.siggis.com) skyr, which is lower in sugar and high in protein, and uses simple ingredients (compared to other yogurts). Today I’m using siggi’s triple cream chocolate skyr, which has 8gm of sugar and 9gm of protein (more protein than sugar!) per single-serving (114gm) container.
Have you tried siggi’s triple cream skyr? It has 9 percent milk fat, giving it a rich, pudding-like texture. It’s pretty awesome on it’s own too as a dessert option!
Be sure to use a higher fat skyr like the triple cream or whole milk varieties when making this recipe – it freezes much better than a low fat or non-fat version. Also, I added walnuts and cinnamon to top it – but please feel free to use whatever toppings suit your fancy.
15 minute prep || Makes 8 servings
¼ cup peanut butter (or other nut butter of choice)
1 Tablespoon honey or cane sugar (both work, but I’m using cane sugar here)
¼ cup cacao powder
2 teaspoons vanilla extract
2 Tbsp coconut oil (I’m using the liquid kind because I’m lazy!)
2 single-serving containers (4 oz) of siggi’s triple cream chocolate skyr
Top with your choosing of: walnuts, cinnamon, dark chocolate chips, coconut flakes, cacao nibs, etc.
Mix ingredients – you can mix with a spoon, you don’t need an electric mixer!
Cut a piece of parchment paper and place in a loaf tin
Pour mixture into tin & spread evenly
Cut into 12 rectangles and keep in the freezer in a plastic bag or glass/ plastic container
Pin it for later! >
This post was sponsored by siggi's. As always, all opinions are my own.