Thank goodness for weekends! My Friday was a long one, so I’m happy to be sitting in my pajamas, eating pb&banana toast, and drinking coffee.
I’ve actually had more time all week to sit and enjoy my breakfast and coffee. I didn’t work out in the morning all week since I needed to take a week off, and I actually had time to cook eggs. Wow. Simple pleasures!
I made 1 egg and 1 egg white, but since I’m one of those people who hates wasting yolks, the kitties got a small special breakfast too.
I’m excited to get to the gym again next week. I’m going to lift heavy, eat clean(er), and up my protein intake. With that said, you can imagine how extra excited I was when I found it on my doorstep.
Chobani kindly sent me different flavors of their Greek yogurt. I have tried the 0% plain before, and I’m a fan. I will review other flavors as I have had more time to try them. (Look for these babies in future WIAW posts!)
As far as yogurt’s concerned, it’s not all Greek to me. All yogurts have protein, potassium, calcium, probiotic cultures, and other nutrients, but Greek yogurt is a little different. According to WebMD, makers of thick and creamy Greek yogurt strain out the whey. This means it contains less lactose and has twice the protein of regular yogurts. This also explains why it’s usually a bit more expensive.
I prefer plain yogurt that skips the added sugar, but I’ll admit that plain yogurt is an acquired taste. Most of these Chobani flavors are sweetened with added sugar in the form of evaporated cane juice.
- Do you make egg whites or whole eggs?
- What’s your favorite type a/o brand of yogurt?