Lemony Chicken and Orzo

Author: swampkitty05  //  Category: Healthy, Recipes

This recipe has everything I love going for it. It’s low fat, super high protein, delicious, and comes together easily in 30 minutes or less. It’s very protein dense if you follow the original recipe, but I’ve been known to keep the chicken ratio where it is (have you seen chicken breasts in the grocery lately. We swear they must come from mutant birdzillas, because each breast half weighs in at nearly a pound – so no need to double the chicken) and then double the other ingredients to be able to stretch it enough (and in a very economically sound way, considering the low cost of the other ingredients) to feed a family of 6 or more.

It’s got kind of a Greek vibe to it (think avgolemono soup flavor, but not thickened as much), which I’m sure you could amp up by adding a little Greek oregano and pairing it with a Greek side salad. But it’s super filling all on it’s own.

Lemony Chicken and Orzo

Lemony Chicken & Orzo
Recipe from Family Circle

PREP TIME: 5 mins

4 boneless, skinless chicken breast halves
1/2 tsp. each salt and black pepper
1 can (14.5 ounces) low-sodium chicken broth
1/3 c. lemon juice
2 tsp.honey
2 1/2 tbsp.low-fat sour cream
3/4 cup orzo
8 oz.green beans, cut into 1-inch pieces

Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.
Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.

Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.

Per Serving: cal. (kcal) 384, Fat, total (g) 4, chol. (mg) 106, sat. fat (g) 1, carb. (g) 39, fiber (g) 3, pro. (g) 47, sodium (mg) 685, Percent Daily Values are based on a 2,000 calorie diet

Baked Sweet and Sour Chicken and Fried Rice

Author: swampkitty05  //  Category: Ethnic, Healthy, Recipes

I have to admit, my luck is a bit hit or miss when it comes to trying to reproduce Asian recipes that I see on Pinterest. Sometimes things that look awesome on camera turn out tasting like an abomination that ends up in the garbage can, pin deleted never to be seen again (I’m looking at you, tamale pie). Other times, you happen to stumble upon a recipe that tastes as good as it looks. This baked sweet and sour chicken tastes just as good as the fried version, and is a dead on reproduction of the stuff with the bright orange sauce that you get at your favorite Chinese takeout. In my book, that makes this recipe a winner. I served it with leftover fried rice from earlier that week, but the recipe for fried rice below sounds like it’s a perfect partner for the chicken.

Baked Sweet and Sour Chicken and Fried Rice

Baked Sweet and Sour Chicken
recipe courtesy Life in the Lofthouse

3-4 boneless chicken breasts
Salt and pepper
1 c. cornstarch
2 eggs, beaten
¼ c. canola oil

Sweet and Sour Sauce:
¾ c. sugar
4 tbsp. ketchup
½ c. distilled white vinegar
1 tbsp. soy sauce
1 tsp. garlic salt

Start by preheating your oven to 325F. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.

Heat ¼ cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9 x 13-inch greased baking dish.

Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.

Serve immediately with the fried rice recipe below.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.

Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Skillet Tuna Noodle Casserole

Author: swampkitty05  //  Category: Healthy, Recipes

Even though dietary fat isn’t an issue for me (since I malabsorb 60% of my fat intake), other members of my family who live here aren’t quite so lucky. This recipe, which I started making over a year ago, is a good compromise – virtually all of the flavor of a more rich tuna noodle casserole, without all of the guilt.

Skillet Tuna Casserole

Skillet Tuna Noodle Casserole
recipe courtesy Eating Well Magazine

8 ounces whole-wheat egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna (see Tip), drained
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese, divided
1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)

1. Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.

2. Position rack in upper third of oven and preheat broiler.

3. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.

4. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

NUTRITION INFORMATION: Per serving: 406 calories; 8 g fat (3 g sat, 3 g mono); 53 mg cholesterol; 47 g carbohydrate; 32 g protein; 5 g fiber; 684 mg sodium; 593 mg potassium.
Nutrition bonus: Calcium (30% daily value), Potassium (17% dv), Iron, Vitamin A & Vitamin C (15% dv), good source of omega-3s. 3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1/2 nonfat milk, 3 lean meat

TIP: Tips: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.

To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

MAKE AHEAD TIP: Prepare through Step 3, spoon into an 8-inch-square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (Step 4) and bake, covered, at 350ºF for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.

Tacos al Pastor with Salsa Verde and Mexican Rice

Author: swampkitty05  //  Category: Ethnic, Healthy, Recipes

Remember how yesterday I mentioned that I had a bunch of pineapple salsa left after making the grilled salmon. Knowing how delicious the combination of Al Pastor and pineapple is from many meals at Los Guachos, I decided to use some of the leftover salsa as a condiment on tacos. We got the al Pastor pork at La Plaza Tapatia, but weren’t exactly wowed by the flavor, so would make our own next time.

Tacos al Pastor

I’m especially fond of green sauce on my tacos, so we made this Salsa Verde recipe to go with it. I especially love how the avocado gives it a lushness to the mouth feel that you wouldn’t get otherwise.

Salsa Verde

Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde)
recipe courtesy Food.com

“Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs Green Eggs and Ham – Mexican Style. From “Zarela’s Veracruz: Mexico’s Simplest Cuisine” by Zarela Martinez. Enjoy!”

2 garlic cloves, coarsely chopped
1 1/2 teaspoons coarse salt
1 small white onion, coarsely chopped
2 -3 serrano peppers, stemmed and coarsely chopped ( or jalapeno peppers)
6 -8 medium tomatillos, husks removed, rinsed and cut into quarters ( about 1/2 pound)
1 ripe Hass avocado
12 -15 sprigs cilantro, finely chopped

In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.

In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.

Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.

Makes about 2 cups.

Mexican Rice

And even better is this Mexican Rice recipe that is made in a rice cooker. Restaurant flavor with hardly any work at all.

Mexican Rice
recipe courtesy Food.com

12 ounces tomatoes, very ripe and cored
1 medium white onions
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste ( may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 limes

1. Adjust rack to middle position and preheat oven to 350.

2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.

6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

10. Edited to add 6-15-05: If you can’t get good fresh tomatoes you are better off using canned tomatoes. Don’t use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch
is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Orange-Glazed Grilled Salmon with Pineapple Salsa

Author: swampkitty05  //  Category: Grilling, Healthy, Recipes

I used to hate seafood growing up, but in the last decade or so, I’ve come to love just about any type of seafood (except oysters – it’s not a taste thing, it’s a texture thing. Salmon has become a go-to staple protein for me over the last few years – and my favorite way to have it is grilled or sauteed, preferably with a citrus glaze. I served it with white rice and soy-glazed snow peas and carrots.

The pineapple salsa that goes with it is amazing, but makes far more than you need for the recipe. Stay tuned to see what I did with the leftover salsa tomorrow.

Orange Glazed Salmon with Pineapple Salsa

Grilled Salmon with Orange Glaze
recipe courtesy Simply So Good

6 Salmon fillets
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
1 Tbl. Finely diced fresh ginger
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Reserve ¾ c. marinade and set aside. Place salmon and remaining marinade in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade and discard. Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Pineapple Salsa

Fresh Pineapple Salsa

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
1/2 cup flaked or shredded coconut
2 tablespoons cilantro
2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.

Chicken Sate Wraps

Author: swampkitty05  //  Category: Cooking Light, Healthy, Recipes

Every experienced cook has several tricks up his/her sleeve, and one of my shortcuts is to buy a rotisserie chicken (dirt cheap at Costco for a huge bird!), and then use the meat as a base of several dishes. Usually it ends up as a part of a soup or pasta dish, so when I found this wrap recipe in one of my issues of Cooking Light, I was immediately drawn to it. They are amazingly easy to make, and only get better as they chill. I whip these up for lunch regularly. Hard to believe it is a “light” recipe.

Chicken Sate Wrap

Chicken Sate Wraps
recipe courtesy Cooking Light

Cooking spray
1/2 c. matchstick cut carrots
1/3 c. chopped green onions
2/3 c. light coconut milk
1 tbsp. low-sodium soy sauce
1 tbsp. rice vinegar
3 tbsp. creamy peanut butter
1 tsp. curry powder
1/8 tsp. ground red pepper
2 c. shredded skinless, boneless rotisserie chicken breast
4 (8-inch) fat-free flour tortillas
1 1/3 c. packaged angel hair slaw

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat.

Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill. Yield: 4 servings (serving size: 1 wrap)

Nutrition: 321 cal (28% from fat), 10.1g fat, 24.1g pro, 49mg chol, 37mg calc, 844mg sod, 4.3g fib, 0.9mg iron, 25.5g carb.

Beefy Tomato Pasta Soup

Author: swampkitty05  //  Category: Healthy, Recipes

If you’re in the mood for soup (to warm you up on an icy winter day, natch) but not in the mood for an expensive, time consuming, heavy stew, then consider this super simple (and budget conscious) soup that is a hit with kids and adults alike. We like to make it a bit healthier (not that it isn’t well-balanced already) by using lean ground beef or ground turkey and protein-enriched pasta (like Barilla Plus). I’m sure Italian sausage (sweet or hot, chicken or pork) would work just as well in this recipe. We also like to grate fresh Parmesan into it. Consider this one of those recipes that is a template, and adjust it to your own family’s tastes.

Beefy Tomato Pasta Soup

Beefy Tomato Pasta Soup
recipe courtesy Quick Cooking magazine

1 lb. ground beef
2 medium green peppers, cut into 1-inch chunks
2 medium onions, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14.5 oz. each) Italian diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 tbsp. brown sugar
2 to 3 tsp. Italian seasoning
1 tsp. salt
¼ tsp. pepper
2 cups uncooked spiral pasta
Croutons (optional)

In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta.

Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.

Broccoli and Cheese Crustless Quiche

Author: swampkitty05  //  Category: Healthy, Recipes

Call it what you want – a frittata, a crustless quiche, but in the end it’s all the same thing – a fancy schmancy omelet with stuff in it. This particular recipe is especially good. Broccoli and Cheese are one of those combinations that are made for each other (although I used Romesco cauliflower in this one), and it’s a healthy start to any morning. If your New Year’s resolution is to eat healthier, this is a great recipe for meeting those goals. It’s low calorie, low carb, low fat, and packed with protein.

Broccoli Cheese Quiche

Broccoli and Cheese Crustless Quiche
recipe courtesy Vegetarian Times

2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese. Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Per serving: Calories: 160, Protein: 14g, Total fat: 9g, Saturated fat: 4g, Carbs: 8g, Cholesterol: 85mg, Sodium: 370mg, Fiber: 2g, Sugars: 3g

Gnocchi with Chicken Sausage, Bell Pepper and Fennel

Author: swampkitty05  //  Category: Cooking Light, Food Porn, Healthy, Recipes

My mom and I got into a discussion today about fennel – she said she has never had anything with fennel bulb in it, and I, remembering this recipe, went to my blog trying to pull up the recipe to give to her.

Imagine my surprise when I realized that I had never posted about it. And I’m not sure why – this recipe, because it uses a few convenience products, is a piece of cake to prepare and absolutely delicious. Healthy, too. Great use of produce that will be coming into season before we know it. You can find just about all the ingredients you need to make this at Trader Joe’s for a song.

Gnocchi with Chicken Sausage, Bell Pepper and Fennel

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel
recipe courtesy Cooking Light

Preparation Time: 33 minutes minutes
Yield: 4 servings (serving size: 1 1/2 cups)

1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 teaspoons olive oil, divided
6 ounces basil, pine nut, and chicken sausage (such as Gerhard’s), casing removed and sliced
1 cup thinly sliced fennel
1 cup thinly sliced red bell pepper
1 cup thinly sliced onion
1/2 cup (2 ounces) freshly grated Asiago cheese
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

1. Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.

2. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; sauté 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.

3. Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally. Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.

CALORIES 342 (30% from fat); FAT 11.5g (sat 4.3g,mono 4.7g,poly 1.6g); IRON 1.1mg; CHOLESTEROL 50mg; CALCIUM 155mg; CARBOHYDRATE 45.4g; SODIUM 829mg; PROTEIN 15.9g; FIBER 2.9g 

First Look: Yagööt

Author: swampkitty05  //  Category: Columbus, First Look, Healthy

I’ve been hearing about the Pinkberry (aka “Crackberry”) craze on the West coast for years – a frozen yogurt that is more tangy than sweet, topped with super fresh fruit toppings. I was never sure if it would be something that I would like, but it is definitely something that I’ve been wanting to try. Little did I know that we got a similar chain, Red Mango, on campus a while back. Because me and the OSU campus, we just don’t mix unless it’s during a school break.

Not that Easton Town Center is more my style. I try to avoid that like the plague too, but since I had to go to the Container Store anyway, I figured I may as well give the new yogurt place there, named Yagööt, a try. Yagööt, unlike Red Mango, isn’t a chain. It’s a family owned company with a couple of stores in the Cincinnati area, and a single location in the Columbus area. The vibe, from the outside, is pure Easton, where there’s very little to differentiate one building from the next. We almost didn’t see it from the street, but the ultra modern chairs outside drew my eye.

Yagoot Exterior

Inside, it’s very minimalist, with bright colors and uncomfortable furniture (and not much of it, either – it must be standing room only in there on busy nights). We were greeted by a very friendly employee offering us samples and a bright descriptive menu board.

Yagoot Menu

For both of us, it was love at first taste. It’s hard to describe it – super creamy, sweet but not too sweet, with a bit of a tang to it. It kind of reminded me of buttermilk but without the sourness that accompanies it.

There are tons of topping choices – lots of fresh fruit, granola, cereal, etc. so it’s not difficult to pick one, two or three toppings for your treat.

Yagoot Toppings

I went with a medium, topped with strawberries, bananas, and Cap’n Crunch. It was a heavenly combination, that I couldn’t get enough of. I usually never finish a cup of ice cream/frozen yogurt because it gets too cloying with the sweetness. That wasn’t the case with Yagööt. I also sampled the mochi, an off the menu topping, which adds great texture without adding a bunch of sugar.

Medium Yagoot with Strawberries, Bananas, and Cap'n Crunch

P. got a small topped with blueberries and Alligator Crunch (a crunchy, brown sugar based topping), which he was quite pleased with.

Small Yagoot with Blueberries and Rainforest Crunch

For the most part, this type of frozen yogurt is pretty healthy – 120 calories for a small, very low fat, less sugar than similar frozen treats, live active cultures for digestive health, with lots of fresh fruit toppings that won’t hike up the calorie or fat count. It can very easily be incorporated as an occasional treat for those who are trying to eat healthy.

It’s a good thing that Easton is across town from me and that I hate going there so much – Yagööt is addictive enough that I would be there daily otherwise. I can imagine that when the weather gets warmer, the line will be out the door. From what I understand, this type of frozen yogurt is very polarizing – you either love it or you hate it, but don’t you owe it to yourself to find out? 🙂

If you’d like to go: Yagööt, 3998 Gramercy St (Easton Town Center), Easton, 614.532.6565