Packing a punch…

That is, a protein punch! Last night I made potato salad with greek yogurt and it was EPIC. I know this because I had it for BREAKFAST.

The folks at Chobani were kind enough to send me a few samples of their yogurt to give a try.

Look who kept trying to get in the spotlight in the photo. Camera hog.

Surprises inside!?

Found it!

Woot! They even included pomegranate and pineapple. Awesome!

When I got this I had to take a little break to enjoy the Strawberry Banana first. These people have definitely got it right. The texture is perfect and the flavor is spot on. It doesn’t take fake like some fruit flavored yogurts. *shudder*

There are multiple great reasons to use greek yogurt, but here are a few facts about Chobani, courtesy of their website:

• All natural. No preservatives. No artificial flavors
• Includes 5 live & active cultures, including 3 probiotics.
• Made with real fruit.
• Twice the protein of regular yogurts.
• A good source of bone-building calcium.
• Gluten-Free and Kosher-Certified.
• Safe for people with corn, nut and soy allergies.

While I was at Russo’s yesterday I saw some great creamer potatoes that were screaming to come home with me and be made into a yummy potato salad.

I have started to replace almost anything that would typically require sour cream or mayo with greek yogurt so this time was no different. Chobani’s website has a potato salad recipe that looked pretty great, so I made a few tiny changes and came up with.

Red, White, Blue Potato Salad

In the mix:
-10 creamer potatoes, small
-6 oz. Non-fat Plain Greek yogurt
-1.5 tbsp EVOO
-2 tbsp lemon juice
-1 tsp sugar
-1/4 red onion, chopped
-1/4 c. olives, sliced
-1/4 c. feta cheese
-1 tsp salt
-1 tsp pepper

*Cut potatoes in 4ths. Bring pot of water to boil, add potatoes and cook until potato can easily be pierced with fork.

*While potatoes are cooking, in a small bowl mix together oil, sugar, yogurt, lemon juice, salt and pepper.

*Once potatoes are cooked, drain and let them cool to the touch.

*After the potatoes are cooked, top them with onions, olives, and feta. Pour yogurt mix over the potatoes and toss to completely coat the potatoes.

*Chill for 1 hr before serving.

Ok, so I admit it doesn’t look the best with the purple tinge going on, but seriously how fun does it look? Super yummy too!

I had full intentions of making a solid breakfast, but the minute I opened the fridge door I knew what was going to happen. Solid choice. A girl has to do what a girl has to do, right?!

Today is a fun day of Body Pumping, a local cheese tasting session and then Panera volunteering tonight!

Question of the day: Do you ever eat weird things for breakfast?  I had a roommate that used to eat cold chicken almost every morning. We can’t be the only freaks out there!