Chobani Greek Yogurt Review: Strawberry, Mango, Pineapple, Oh My!

 Flavor Varieties Tried for This Review: Strawberry, Strawberry Banana, Passion Fruit, Pineapple, Mango, Blood Orange, Blueberry, Lemon, Honey and more as I get to them

Chobani greek yogurt seems to be slowly winning over the internet. Every time I read an internet thread about yogurt (yes, there are such things!) it doesn’t take long for someone to go, “I’m not really into yogurt, but I really liked Chobani when I tried it.” Of course, I’m ad-libing the general response but it’s the sentiment that I’ve come to agree with since getting a chance to try Chobani myself.

For those who don’t know, Chobani is a premium greek yogurt made with natural ingredients. The fruit flavors are made with purees of the actual fruit and the yogurt itself comes from culture milk. There’s a good assortment of flavors beyond the usual berry treatment, such as passion fruit, blood orange, apple cinnamon and mango. There’s also low-fat and non-fat varieties as well, so lots to choose from.

There’s no gelatin, so vegetarians who aren’t opposed to dairy can eat this. In addition, it’s free of corn, nuts, soy, and gluten, so anyone without lactose intolerance should be able to enjoy as well. Oh, it’s also kosher certified, so there’s that too!

Chobani has a nice rich, creamy texture that other brands don’t usually achieve, which is likely why it costs an extra 20% more than the other brands. The real fruit really compliments the yogurt well. From a nutritional and taste stand point, there’s not a lot else to say other than this is some really awesome yogurt. One thing I would slight Chobani for is the fruit at the bottom, which isn’t the most appetizing looking on its own, a problem other yogurt brands have as well. The blueberry and strawberry banana flavors seem to be the primary offenders but everything tastes just fine once mixed together.

With enough variety for everyone, Chobani greek yogurt is a product that is worth the extra cost. Easily one of the best, if not the best, mass produced yogurts on the market, it’s hard not to recommend this to everyone in earshot. Give it a try if you don’t believe me!

Posted in Grocery Food Reviews.

Honey Bunches of Oats with Vanilla Bunches Review

I love the original Honey Bunches of Oats, that’s why I was intrigued when I saw Post’s vanilla variety. It’s a little more expensive ($3.50 rather than $3 at my Wal-Mart), but not enough to detour a personal taste test so I went ahead and bought a box.

When I got it home I was quiet surprised. I poured myself a bowl, added some milk, took a nice big bite and was immediately hit with the vanilla. It was a strong vanilla too, which was the surprising part, completely replacing the usual honey splendor many would expect. It took a couple bites to get used to but soon after it was the usual sugary, cereal indulgence I was looking for.

Another little surprise is the lack of “vanilla bunches” in this version of the product. It could have just been the random box I grabbed but there seemed to be fewer bunches then normal. This wasn’t a problem for me, as even the flakes were coated with vanilla bean, but it could be an unappreciated texture change for some.

As far as the nutritional info, this is the usual cereal affair. There’s 220 calories in a serving most of which coming from carbohydrates, 46 grams. Only 12 of those grams come from sugar while another 4 is fiber, which is something a tasty cereal like this usually lacks. Being in part made of whole wheat and oats, there is some natural nutritional value here but the vitamins and minerals listed are still largely fortified. Oh, and according to the ingredient list, that vanilla flavor you taste is actual grounded up vanilla beans!

Overall, I was quite happy with Post’s Honey Bunches of Oats with Vanilla Bunches. It was a good alternative to the usual honey only variety. I was a little disappointed that there were fewer actual bunches in the cereal, but with a little milk and a banana on the side this tasted just as great.

Posted in Grocery Food Reviews.

Fiber One Chocolate Chewy Bar Review

If I were to asked you, “would you like to have a chicory root bar?” I wouldn’t blame you for turning down the offer. Fiber One has once again found a way to repackage their favorite main ingredient, chicory root extract, into another product for the masses, this time it’s in the form of chewy bars. The surprising part is that they actually taste alright. Of course, when you add chocolate and oats it’s hard not to make a decent “granola like” bar. Am I right?

And that’s exactly what the Fiber One Chocolate Chewy Bar is, a decent snack. It has some really attractive features. There’s only 90 calories and 5 grams of sugar, so its something sweet that you could still possibly have on a diet. Per usual, the chicory root does it’s thing by adding 5 grams of dietary fiber to the mix for those looking for a digestion aid. It’s also a little cheaper compared to similar food products.

Despite that, there’s not a lot to be impressed by. These suffer from the same problems that other snack bars typically have. For starters, they’re so nutrient deprived that the nutritional label doesn’t list a significant amount for a single vitamin or mineral. This is coupled with the ingredient list which has some odd items in it (puffed wheat? Tocopherois?). Also, they leave something to be desired in the taste department. The “mmm… amazing,” factor is definitely missing. Don’t get me wrong, they didn’t taste bad. I finished all five bars that came in the box and they certainly may cure a case of the sweet-tooth but I don’t really feel the need to go out of my way for more.

Fiber One’s Chocolate Chewy Bars didn’t impress me enough to become a regular staple in my pantry. It is a low calorie, sugar fix kind of a snack but even then there’s better alternatives out there if that’s what you’re after. They may be worth a look the next time there’s a sale or coupon offer, however, I don’t think anyone’s missing out by passing on them.

Posted in Grocery Food Reviews.

A Couple Freezing Tips for Baked and Unbaked Quiche

I’m a fan of breakfast quiches. Something about eggs, bacon, maybe even a little cheese in a soft pastry just sounds lovely in the morning. In a way, they’re kind of like a “stuffed crust” crescent rolls, which has a strangely appetizing sound to it. Personally, I don’t usually make large pies, instead opting for smaller single servings that an individual could eat on their own (ok, sometimes the dog still has to finish mine!).

At the same time, I’m not much of a morning person. Getting up to immediately prepare and bake an entire quiche is hardly appealing which leaves me with the need to prepare and freeze my quiches in advance. And yes I could have everything made the night before and sitting in the fridge but I’m hardly that prepared :) .

Anyway, here are a few lessons I’ve learned from my misadventures of freezing quiche. I would certainly love to hear other advice folks may have to share as well.

Separating the Filling from the Crust

This is my preferred method. I prep and mix all filling ingredients in a bowl and divvy those up into freezer bags with one or two serving per bag. Those ready for the freezer and I just take them out the night before to defrost. At this point, I’m done.

“What, no pastry?”

Nope, I’m lazy, lol, and usually have some store bought, pre-made stuff ready to go. Add my filling, a pastry top, and ready for the oven. When I freeze a pastry dough it comes out a bit soggy after defrosting and doesn’t bake as well. Although, when I do freeze the dough, I mold it to the pie tin before putting it into the freezer.

Freezing Quiche Pre-Baked

This is simple. Bake it, let it cool and throw it in the freezer. Although, again not as good because I tend to soggy up the crust, but it sure beats having to think in the morning!

Edit: Oh, the one other note I would have is that eggs and cheese can get a bit rubbery at times in the freezer. I don’t think there’s much to done about it though outside of making everything fresh. Fat chance of that in the morning.

Posted in Cooking Tips, Random Food Talk.