Tag: yogurt

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Cocktail

Watermelon Sugar Protein

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Watermelon Sugar Protein

Summer Squeeze Series pt. III

Whether you’re hosting this summer and all your friends have become sober-curious, or you’re just trying to stay more hydrated in the summer months, I’ve got a little summer drink series here for you (because y’all been asking).

🍉

Not to be on that side of the internet, but this is such a great protein mocktail. Plus, it’s pink. 

🍉

Be sure to check out the next other two juices in the summer squeeze series: orange & lemon.

🍊🍋

what you need

roughly two cups of watermelon

1/2 cup of plain, Greek yogurt

squeeze of fresh lime juice

pinch of high-mineral sea salt

how to make it

Method: blending

Utensil: single-serve blender apparatus

Put everything in the blender. Blend it. 

Pour & serve 💕

Summer Squeeze
Categories
Sweet

Plate Parfaits

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The OneandahalfSlices Plate Parfait

There are several OneandahalfSlices signatures: The Signature Salad, The Signature Cocktail, Skillet Cornbread (and how OneandahalfSlices got its name). This indispensable Plate Parfait is definitely a signature for the list.

For whomever has rushed into OneandahalfSlices headquarters (aka my house) mid-afternoon after eight hours at the office and claimed to be starving (you know who you are)… For whomever has woken up at HQ in the morning with only 10 minutes to spare… You have probably been served a OneandahalfSlices Plate Parfait. What is a Plate Parfait? Well… it’s a Greek Yogurt Parfait… on a plate.

It is high in protein, low in fat, great for gut health, and deliciously satisfying at almost any time of day. The go-to breakfast. The I’m Starving snack. The dessert when you really want ice cream but don’t need the sugar.

#equalpartsdisciplineandindulgence 

what you need to know

There is really no incorrect way to make a plate parfait.

Below are the ingredients I use and an example of the assembly.

one and a half slices greek yogurt parfait recipe cacao nibs
  1. berries. strawbs, blackberries, pomegranate seeds, or finely diced peaches and apples are my fruits-of-choice.
  2. nut butter. almond, walnut, sunflower, peanut, thin enough to drizzle.
  3. greek yogurt. no fat or full fat; loving my Skyr recently from Iceland.
  4. granola. homemade granola or my gluten-free amaranth granola.
  5. honey. make sure it is local. did you know that eating local unpasteurized honey can help you build tolerance to local pollens which makes allergy season less dramatic?
  6. flax seeds. for fiber and digestion.
  7. chia seeds. for antioxidants.
  8. cacao nibs. for antioxidants, mood, and immunity.

Now that you’ve got all your favs, go ahead and use a spoon to spread that thick greek yogurt onto a plate using a circular motion. Drizzle with honey and a little cinnamon if you’re feeling fancy. Then pile your fruit high in the center, drizzling the whole ordeal with your nut butter. Now it’s time to sprinkle: granola (no more than 2-3 tablespoons), chia, flax, and cacao. A little toasted fresh coconut can go a long way here as well. Ooh, and toasted chopped hazelnuts (life changing)! But you get the picture. Improv is the main game here with the Plate Parfait. 

🍓🌰🍎

More Interesting Breakfasts
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Omni

Turkish Chicken Kebab

oneandahalfslices turkish chicken kebab kabob yogurt marinade
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Turkish Yogurt Marinated Chicken Kebab

oneandahalfslices turkish chicken kebab kabob yogurt marinade

I think it’s time to get back into bowls again. I mean, how versatile. Perfect for weeknight dinner. Maybe you all have tried my Mexicali bowls made with homemade black beans. Consider this its Mediterranean best friend. Yogurt chicken is a Turkish staple. The probiotics and enzymes in the yogurt serve to tenderize the meat keeping it super moist and juicy. The chicken chunks are best marinated overnight though, if you are really feeling lazy like I was in this recipe, I simply used half a batch of tzatziki sauce that I had whipped up for snacking as the marinade. Skewered together is Whiffletree Farm chicken and Potomac Vegetable Farms bell peppers, poblanos, and thick, juicy red onions. All on a bed of herbed, olive oil-drizzled rice. The perfect weeknight dinner.

what you need

1 large chicken breast, cut into large chunks 

3/4 of a cup of 0% fat Greek yogurt

1/4 cup of olive oil

half a bunch of fresh dill, chopped finely

salt, pepper, paprika, and/or sumac to taste 

juice from half a lemon

half a large red onion, cut into large chunks

2-3 bell peppers, sweet peppers, or peppers of choice, cut into large chunks

2 cups of basmati rice, cooked according to package instructions

fresh cucumbers, tomatoes, and/or cilantro for garnish

🍢🍗🫑

how to make it

The night before or the morning of, mix Greek yogurt, olive oil, dill, spices, and lemon juice together in a container. Dice the chicken breast into large chunks and mix it into the yogurt marinade. Let sit.

Note: If using wooden skewers especially on a grill, it is best to soak them for at least one hour before cooking. You can also put tin foil on the tips to keep the wood from burning. You could also just use grown up metal skewers… but of course I don’t have those.

Place chunks of chicken and vegetables in alternating patterns on the skewers. I like to use a bell pepper cap on each end. I also like to minimize the excess yogurt on the chunks of chicken. Cook on the grill for approximately 20 minutes or until chicken is cooked through, rotating about every five. 

Place a cup of rice in a bowl, arrange two skewers over top, and garnish with fresh vegetables and herbs. Drizzle lightly with good olive oil and enjoy hot.
More Mediterranean
one and a half slices tzatziki cajik turkish greek

Tzatziki

Tzatziki sauce is a staple of Mediterranean cooking. There are several variations on the theme to include the Turkish Cajik and Haydari sauces. The basic idea is to combine cucumber, dill, mint, lemon, or garlic in some meaningful way and use it as a dipping sauce. It’s great with fresh vegetables or pita, but also delicious as a dipping sauce for red meat as in a kofte or kebab. Authentically, at least for Cajik, the cucumber is grated and then pressed to expel water, but this version is a whole lot simpler. It was part of our recent Mediterranean dinner

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July 16, 2022 2 Comments
one and a half slices borek cigara boragi recipe

Borek

Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home cuisine. I would go as far as to call borek the Balkan empanada – pervasive with a distinct variation on the theme in every country. It can be baked, fried, filled with cheese, filled with greens, filled with meat, but usually involves Phyllo dough (unless you are me and are too lazy to deal with Phyllo dough). This particular borek is called Sigara because it is rolled into tubes like a cigarette. It makes a great brunch, lunch, or light dinner option (as pictured here) and has its origins in Ottoman cuisine.

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May 28, 2022 3 Comments
one and a half slices recipe hummus Mediterranean

Hummus

Guys, I am never buying store-bought hummus again. Big statement. But it is way less difficult to make than you think. This creamy, beautiful hummus requires two cans of chickpeas and not much else. It pairs well with tzatziki/cacik sauce and is a staple for any Mediterranean spread. It also has a lot of protein for those who are #plantbased. Highly recommend. Give it a try with some homemade pita. Lemony, garlicky, imminently dippable, and minimal. 🍋🧄🍋

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November 5, 2022 No Comments
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Veggie

Tzatziki

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Tzatziki Yogurt Sauce

one and a half slices tzatziki cajik turkish greek

Tzatziki sauce is a staple of Mediterranean cooking. There are several variations on the theme to include the Turkish Cajik and Haydari sauces. The basic idea is to combine cucumber, dill, mint, lemon, or garlic in some meaningful way and use it as a dipping sauce. It’s great with fresh vegetables or pita, but also delicious as a dipping sauce for red meat as in kofte or kebab. Authentically, at least for Cajik, the cucumber is grated and then pressed to expel water, but this version is a whole lot simpler. It was part of our recent Mediterranean dinner – numerous interesting recipes coming your way from that one!

what you need

half a cucumber, peeled and very finely diced

1 handful of fresh dill, chopped

2 tablespoons lemon juice

3 tablespoons good olive oil

2 teaspoons salt

1/2 clove of garlic, diced finely

1 teaspoon paprika or cayenne pepper

2 teaspoons black pepper 

2 cups Greek yogurt of choice

Top with: thinly sliced cucumber, sprig of dill, sprinkle of sumac (optional) 

how to make it

Dice the cucumber finely and add to a bowl with dill. Add the yogurt and stir until combined. 

Add lemon juice, olive oil, salt, cayenne, garlic, and pepper, and stir well to combine.

Refrigerate until ready for use. Overnight is fine. The garlic will seriously blow up in this sauce. I’m usually a fan of mega garlic but I’d tread lightly on this one. 

Spoon into a bowl, sprinkle with sumac, and top with cucumbers and dill. Serve chilled. 

Other Dipping Sauces
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Categories
Sweet

Granola

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Granola

A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.

what you need

3 1/2 cups rolled oats

2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)

2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)

3/4 cup unsweetened dried coconut flakes

3/4 cup lightly melted coconut oil

1/2-3/4 cup maple syrup or honey 

Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)

(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins

(optional) 1/2 cup semisweet chocolate chips

Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.

how to make it

Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.

Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing. 

Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave). 

Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated. 

Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet. 

Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container. 
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