Stonyfield Yogurt Lightens Up My Holidays

We all know how stressful this time of year can be. Parties, presents, decorating, all that extra energy expended takes its toll. I’ve found one of the ways to combat the stress is to have a few recipes in my back pocket that are easy, no nonsense and lighter then the normal fare that can haunt our systems during back to back holidays. I’ve been a yogurt lover since  making your own was all the rage when I was in college. While I no longer take on that task, I find the delicious taste of Stonyfield yogurt lightens up my holidays with recipes you can really use anytime of year.

It’s important for me to give my family food I can trust. To really know our food.  Stonyfield yogurt is organic and the company is committed to keeping it free of pesticides and GMO’s. Incorporating yogurt into our our diet can take place morning, noon and night. A simple yogurt, granola and fruit is the perfect start to the day.

Sometimes I’m in the mood for a morning muffin with tea. This recipe is one I now can make from memory. It has great flexibility for add ins depending on what you have in the pantry. A mid-morning  cup of tea with a muffin or a mid-afternoon sit down with a friend can do wonders for the psyche.

Yogurt Bran Muffins

Ingredients:

• 2 large eggs, beaten
• 1 cup Stonyfield Greek yogurt
• 1/2 cup melted and cooled butter {it should still be liquid}
• 1/4 cup agave
• 1/2 cup oat bran
• 1 1/2 cups unsweetened bran flakes
• 1 cup whole wheat pastry flour
• 1/4 cup sugar
• 1 t. baking soda
• 1 t. baking powder
• 1 t. coarse Kosher salt {you can use regular, but I like the way this gives you a salty crunch}
• 1/3 cup chopped pitted prunes {banana, cranberries, chopped walnuts are also good}

Preheat oven to 375 degrees. Grease a 12 muffin pan. In a bowl, whisk the eggs and yogurt. Slowly mix in the melted butter, add agave. Mix in the prunes. Sprinkle the bran flakes over the top and allow to sit while you mix the dry ingredients.

Whisk together in a separate bowl the flour, bran, sugar, baking soda, powder and salt. Add to the wet ingredients and mix lightly until combined. Fill the muffin tins 3/4 full and bake for 18- 20 minutes, until browned. Remove muffins from pan and allow to cool on a wire rack.

This next recipe is for a crunchy, salty, sweet appetizer packed with flavor. It’s great because I usually have all the ingredients on hand and can zip it together in minutes when friends or neighbors drop by unexpectedly. Light, protein packed and healthy, this hors d’oeuvre can double as a light supper with the addition of a salad.

Smoked Trout, Yogurt and Apple Appetizer

Ingredients {makes approx. 24 appetizer slices}

• 1 apple-I like Pink Lady because of the sweetness and it doesn’t brown quickly
• 4 oz, smoked trout {smoked salmon works nicely as well}
• 1/2 cup Stonyfield Greek yogurt
• 1 T. chopped cilantro
• salt and pepper to taste

Mix yogurt and cilantro together, leaving a bit for final garnish.  Season to taste with salt and pepper. {Remember the fish is usually pretty salty} Slice apple in quarters and remove seeds. Thinly slice each quarter into 6 pieces. Spread yogurt mixture on each apple slice and top each with smoked fish. Garnish with cilantro.

Do you have any tips for lightening up the menu around the holiday season? I’d love to hear about it in the comments.

This post was created in partnership with Stonyfield. All opinions are my own.