Tag Archive: Stonyfield

{Gluten-Free} Flour, Too + Giveaway

Written on August 1, 2013 by in Giveaway

{Gluten-Free} Flour, Too Giveaway

If you’re from the Boston area you’ve probably heard of Joanne Chang-Myer’s Flour. If not, you’re in for a treat.

Flour is a local bakery with 4 cafes in the Boston area. They have all sorts of desserts, pastries, sandwiches, entrees and salads. I went one with a friend who’s also gluten-free and we split one of the most delicious meringues I’ve ever had with huge chunks of dark chocolate inside. Just thinking about it makes me want to go back and get another.

{Gluten-Free} Flour, Too Giveaway Book

Stonyfield offered to send some of their Clean Plate Club members a signed copy of Joanne’s second book, “Flour, Too”, and an extra copy to give away. Flipping through the cookbook I loved the photos, kitchen tips and tricks, and variety. For a cookbook with “flour” in the title, there are plenty of naturally gluten-free recipes from desserts to salads and entrees. It was hard to pick the first recipe to try but I settled on the Vegan Vanilla-Mixed Berry Muffins because the photo was so enticing and it seemed simple enough for a weekday afternoon.

{Gluten-Free} Flour, Too Giveaway Flour

Gluten-free all purpose flour is a great tool for people new to the gluten-free baking scene. Most allow for a 1:1 substitution for all purpose flour in just about any recipe so you can still make all your favorite recipes. I’ve been using the Bob’s Red Mill brand for 3 years now.

I wanted to stick as closely to Joanne’s recipe as possible so I only swapped the regular flour out for gluten-free all purpose flour and soy milk out for fat-free milk(what I had on hand). The muffins came out flavorful and fantastic. Next time I make them, however, I’d probably swap out half of the oil in the recipe(almost 1 cup) for Stonyfield yogurt to lighten them up. 

{Gluten-Free} Flour, Too Giveaway Raw

Giveaway:

Stonyfield has a second copy of Joanne’s book “Flour, Too” to give to a lucky US reader along with some Stonyfield coupons to get cooking. There are several different ways to enter. Please leave a comment for each entry.

  1. Leave a comment with your favorite kitchen swap. Yogurt for oil? Gluten-free flour for regular? Something else?
  2. Like Stonyfield Farm on Facebook
  3. Like The Wannabe Chef on Facebook
  4. Like Flour Bakery + Cafe on Facebook
  5. Tweet “I want to win a copy of Flour, Too from @Stonyfield and @WannabeChefEvan http://wp.me/p18mer-20y”

I’ll leave the contest open for a week and pick a winner on August 8th.

 

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Strawberry Cheesecake Frozen Yogurt + Giveaway

Written on June 20, 2013 by in Dessert, Giveaway

Strawberry Cheesecake Frozen Yogurt

There are some foods that just taste better in the Summer: Trifles, anything with fresh berries, and—of course—ice cream. Stonyfield recently asked their Clean Plate Club bloggers to come up with recipes to kick off Summer. What’s a better way to kick off Summer with Greek yogurt than to make frozen yogurt?

This quickly became one of my favorite frozen yogurts I’ve had. It’s smooth, creamy, and refreshing. I’m sure the block of cream cheese took away some of the health benefits of frozen yogurt, but there’s still a good cup of protein-packed Greek yogurt in there to encourage you to have another scoop.

Strawberry Cheesecake Frozen Yogurt Stack

The ice cream maker I use is a 1 1/2-quart Cuisinart. I got it a few years ago and have used it every Summer, so I highly recommend adding one to your kitchen collection. Make sure to read the manual for whatever ice cream maker you have and follow their instructions for freezing it correctly.

Strawberry Cheesecake Frozen Yogurt

Prep time: 15 minutes

Freeze time: 2 1/2 hours

Ingredients:

  • 1 cup Stonyfield plain Greek yogurt*
  • 1 8oz block Neufchatel cream cheese*
  • 3/4 cup strawberry jam*
  • 1 1/2 cup 0% or 1% milk
  • 1/2 cup + 2 Tablespoons sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

*These ingredients will be easiest to mix if they’re at room temperature.

Strawberry Cheesecake Frozen Yogurt Churning

Method:

  1. In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
  2. Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
  3. Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
  4. Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

Strawberry Cheesecake Frozen Yogurt Serving

Giveaway

Stonyfield wants to give away coupons equal to a free case of Stonyfield Greek and a Stonyfield cookbook to help kick off the Summer for a reader. There are 5 ways to enter the giveaway; I’ll keep it open through next Thursday, June 27th.

  1. Leave a comment with your favorite frozen yogurt flavor.
  2. Follow @Stonyfield on Twitter and comment saying that you did.
  3. Follow @WannabeChefEvan on Twitter and comment saying that you did.
  4. Like Stonyfield Organic on Facebook and comment saying that you did.
  5. Like The Wannabe Chef on Facebook and comment saying that you did.

Good luck!

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Healthy Chocolate Walnut Bread

Written on March 1, 2013 by in Breakfast, Snack

Healthy Chocolate Walnut Bread

If February is the month of chocolate, March is probably the month of dessert detox. I could never give up chocolate cold-turkey, though; I would never want to. There are always ways to lighten up chocolate treats to make them better for your every day.

Stonyfield Farm asked some of their Clean Plate Club bloggers to make a chocolate treat healthier using yogurt and Divine Chocolate. Chocolate quick-breads are always delicious but usually too sugary to eat for any meal except dessert; yogurt and less sugar is an easy fix to make this a lighter food.

This chocolate loaf looks decadent but has a lot to offer besides fat. It’s only a little sweet—perfect for a quick breakfast with a cup of coffee. The nuts on top offer some healthy fats while using yogurt in place of more oil cuts down the calories. Using a whole-grain flour like brown rice flour also adds nutrients to each slice.

Healthy Chocolate Walnut Bread Cocoa Powder

The Divine Chocolate was incredible to work with. I used the milk chocolate bar to make this recipe but couldn’t stop eating the dark chocolate bar all on its own. It melted incredibly smoothly and evenly; that’s always the benefit of using actual baking chocolate instead of chocolate chips. Instead of plain yogurt you could always use sweetened vanilla yogurt or even one with more flavor to it.

Healthy Chocolate Walnut Bread

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients(Makes 1 loaf):

Healthy Chocolate Walnut Bread Slice

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl sift together the coconut flour, brown rice flour, cocoa powder, and baking soda.
  3. Mix in the eggs, maple syrup, yogurt, water, and oil until the batter is wet and mixed.
  4. Melt the milk chocolate baking bar in a microwave or over the stove top.
  5. Slowly fold the melted chocolate into the batter until entirely mixed.
  6. Grease a 9-inch loaf pan.
  7. Pour the batter into the loaf pan. Add the crushed walnuts on top and press them in gently.
  8. Bake for 40-45 minutes until the center of the loaf is cooked through. Let the bread cool before cutting.

Healthy Chocolate Walnut Bread Slice w Yogurt

You’ll never guess it’s any good for you.

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Stonyfield Blends & Blendtec Giveaway

Written on January 18, 2013 by in Giveaway

Stonyfield Blends

This is by far my favorite opportunity of 2013 so far.

As a recipe developer for the Clean Plate Club, I had the opportunity to try Stonyfield’s newest yogurt Blends as well as a Blendtec to play around in the kitchen with. Since I’ve got it I’ve been bookmarking smoothie, juices, and soup recipes left and right. The best part is that I have an identical pack to giveaway to a reader–more on that at the end of the post!

Stonyfield Peanut Butter Dip

The first thing I blended up was fruity peanut butter yogurt dip made with french vanilla Stonyfield Blends. After almost 2 years that recipe needed a facelift. With the vanilla yogurt, it tasted more like a peanut butter frosting than a dip and was deliciously smooth.

I’ve found I like the Blends better than the regular variety of Stonyfield yogurt. The texture seems a little creamier even though the flavors I received were non-fat, and I’ve never been a fan of having the fruit on the bottom of the yogurt anyway. And because it’s Stonyfield they’re all entirely organic. I would say the Blends are a win-win.

Blendtec Giveaway

My favorite thing about the Blendtec so far has been how easy it is to use. I’ve been working with a Black & Decker food processor for years now and the Blendtec is lighter, sturdier, has less pieces to it, can handle heavier loads, and is much easier to clean. It’s blown my old processor away in just about every aspect. It can be hard to clean under the blade after processing something sticky like peanut butter; that’s been my only trouble so far.

Dirty Blender

Giveaway

Here’s my favorite part: I get to giveaway an identical prize pack to one of you, which includes a Blendtec and package of the new Stonyfield Blends. There are 7 ways to win!

Mandatory entry: What would your favorite flavor of blended yogurt be? It can be one of the new ones or one you just made up!

Other entries:

I’ll leave this contest going for 2 weeks, ending on February 1st. Good luck!

Edit: This giveaway has closed and the winner has been contacted.

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Nutty About Yogurt Contest

Written on January 15, 2012 by in Miscellaneous

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Last month Stonyfield and Peanut Butter & Co. asked me if I’d like to participate in their Nutty About Yogurt recipe contest. I jumped at the opportunity since I love both companies and all that they do with their brands. The contest was to create a healthy breakfast option with Peanut Butter & Co. peanut butter and Stonyfield yogurt. My submission was Gluten-Free Pumpkin Peanut Butter Muffins with yogurt filling.

I chose to make muffins because they’re one of those breakfasts you can just grab and go. Sure, you can buy muffins at any Starbucks, but why do that when it’s cheaper to make your own? Plus, you probably can’t get something as delicious as pumpkin peanut butter or gluten-free.

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The yogurt filling was inspired by those pastries with cream cheese filling except made lighter and healthier with Stonyfield yogurt. Because the muffins substitute fat-free yogurt, too, most of the fat in the muffins are the healthy fats found in peanut butter.

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Please check out the Nutty About Yogurt Sweepstakes contest page and look through all six entries. As an incentive to vote, Stonyfield and Peanut Butter & Co. are offering $1.00 coupons to the first 20,000 voters and 5 random voters will win a prize pack. The contest is open from now until February 13th. Every vote is highly appreciated; thanks for reading and hopefully I’ve convinced you to vote for me!

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