As most of you know, I am a bit of a fan of experimenting with food, and trying out new recipes, so when I was lucky enough to receive a delivery from Chobani Yoghurt recently, some recipe experiments have certainly been happening!
Yoghurt is a great option to assist with gut health, due to the probiotics it naturally contains. For those who are lactose intolerant, there are lactose free options around, or it can be worth determining how much you are able to tolerate, as you may be able to have some lactose containing ones, in smaller amounts.
Why am I a fan of Chobani though? It tends to have more protein than other yoghurts, so in particularly, when working with athletes it’s a great choice, due to usually having higher protein requirements.
I do like recommending plain yoghurts over flavoured, which comes down to the sugar content; we can easily add a little fresh fruit, or maybe some honey. Chobani’s flavoured yoghurts though are the lowest sugar content of flavoured yoghurts around, so if you want a flavoured one (super convenient), they are the way to go.
So what have I made? I decided I wanted to keep it simple to start with, trying out a yoghurt and mustard dressing on shredded cabbage; simply mix 1tbspn plain yoghurt with 1tsp wholegrain mustard, and you have a winner!
Second up was some yoghurt pops – have had a bit of fun with these, but again, just used ingredients I had in my cupboard (as you know, whilst experimenting is fun, I prefer to recommend things you don’t have to go to a random store for…!). So what were the creations? Passionfruit flavour with Peanut Butter, Lemon with Peanut Butter and Oats (OMG!), and Mango with Coconut Flakes. I think you can probably tell which was my fave!
I also used the pineapple flavour to make the recipe below – seriously easy, and the meat just fell apart when I took it out of the slow cooker… What dreams are made of!
Slow Cooked Pork with Pineapple Chobani Yoghurt
2 hours marinating, 10 minutes preparation, 6 hours cooking
Ingredients
650g pork fillet, sliced into 4 pieces
170g pineapple Chobani
1 sprinkle each of paprika, chilli flakes, cumin and pepper
¼ cup coriander
½ cup coconut milk
270mL coconut cream
Method
- Mix yoghurt with spices and coriander in a mixing bowl
- Add pork fillet, and coat with yoghurt mixture
- Cover, and place in fridge for 2 hours
- Add pork and yoghurt mix to slow cooker bowl, then add coconut milk and cream
- Cook for 6 hours
Serves 4
Serving suggestion
Works amazingly with shredded cabbage and carrot, and white sweet potato chips