Greek yogurt. It’s just so versatile. We love it as a dip, we love to eat it with fruit and a little bit of granola, and a swirl of honey. It can work well as a marinade, or a base for a dressing. It is a staple in so many of our fridges.
Chock full of protein, loaded with calcium and potassium, Greek yogurt is, without a doubt, a great way to get dairy into your diet. Sure, you can have a cup of commercially prepared plain yogurt, but for nutritional bang for the buck, Greek yogurt soars above traditional yogurt.
Yogurt is good for you because of the natural vitamins and proteins it contains, as well as the probiotics that can support digestive and immune health. Low-sugar yogurt might be one of the healthiest foods out there.
When Greek yogurt became trendy a handful of years ago, I jumped on board quickly. It’s rich and creamy thickness immediately made my usual morning bowl of yogurt with fruit and granola a whole lot more interesting.
A large tub of Greek yogurt is something I have in my fridge at all times. Not only does it tend to be what I reach for most in the morning when I am making breakfast, but it’s a staple when I am making lunch and dinner, too.
Have it for breakfast, use it as a marinade, make a sauce from it, snack on it—we can’t imagine a world without yogurt in it. And there are so many options—flavored, non dairy, grass-fed, fruit on the bottom—how is a healthy eater supposed to choose?
There was a time when following a dairy-free diet meant eliminating milk, cheese, ice cream and yogurt altogether. Luckily, those days are gone. Thanks to the latest crop of coconut, cashew and almond yogurts, you can still savor one of the creamiest and most beloved breakfast eats.
Homemade yogurt is surprisingly easy to make–it takes almost no equipment or active time. Just patience as it sits, culturing, making all those probiotics. Yogurt is a great way to improve your gut health.