To Chobani, With Love

by • August 14, 2013 • Featured, FoodComments (0)942

Every so often, something comes into your life that excites you in such a way that you wondered how you ever managed to live without it.  Many feel this way about a special friend or significant other, but in my case, I know I’ve made a connection that will last forever.  Yes, this summer, I tried Chobani Greek yogurt for the first time, and I’m never going back.

I know the stereotypical story: the BC girl who comes back from spinning or hours on the elliptical at the Plex and scarfs down a Chobani like it’s the chick version of Muscle Milk, who couldn’t survive her morning routine without one, who cried when BC Dining relocated the yogurts to On The Fly.  When I first heard such biddies proclaiming the good news of Greek yogurt, I was skeptical.  No way could a yogurt be that miraculous.cups-pyramid-with-new

Guess what?  It is that miraculous.

Chobani isn’t like regular yogurts—after a fast fridge comparison, I found that Chobani has almost three times as much protein and 6g less sugar than its regular-yogurt cousin.  A typical Chobani is non-fat and packed with probiotics, is gluten-free, vegetarian-friendly and made with natural ingredients, including a layer of fruit on the bottom of each cup.  All-around awesome.

Let me start by saying that at first, I wasn’t a yogurt person.  When I was a kid, the synthetic smell of Danimals and Go-Gurt made me nauseous, and as a young adult, I scoffed at Jamie Lee Curtis’s apparent obsession with Activia.  Up until a couple months ago, I made fun of those who revered Chobani.  I stand before you ashamed, contrite and apologetic.  Yogurt is delicious and I was wrong to ever mock it.  Here’s how Chobani changed my life.

My first Chobani experience was earlier this summer, when I tried to make my own frozen yogurt (cleverly named Fro-Cho or Frobani) using a blender and some fresh fruit.  While this experience was close to disastrous, I didn’t let it get me down.  I soon found that mixing granola and chocolate chips or Oreo pieces added a sweet twist to an ordinary yogurt—no freezing, blending or crying necessary for a treat that left me full and satisfied.

So began my love affair with Chobani.  The variety of flavors available is enamoring, from the traditional yogurt tropes (i.e. strawberry banana, vanilla) to the unconventional (i.e. apple cinnamon, blood orange).  After careful consideration, my favorite is raspberry, and as much I wanted to love pomegranate, the seeds mixed in were unexpected and highly distressing.

Chobani is good on its own, but a quick Pinterest search (oh my God, this whole article makes me sound even more girly than usual) yields a wealth of food items that can be enhanced with the addition of plain yogurt—dips, pasta dishes, tzatziki (I don’t know what that is but it’s fun to say) and even dinner recipes.  Again skeptical, I decided to try it out for myself.

I baked a batch of Toll House cookies, following Pinterest’s advice to use a ½ cup of butter and a ¼ cup of Chobani instead of a whole cup of butter.  Though the actual difference in nutritional value was questionable, the cookies were just as delicious, and I can’t wait to try substituting Chobani in the place of cooking oil, heavy cream and mayonnaise in other recipes.

Though Chobani gets guff thanks to its obsessive fan base, it has rightfully earned a place of honor in the hearts of many.  For college kids (or really anyone) looking to add a nutritious kick to their diet, I’d recommend giving Chobani a shot.  But be warned: though it seems like an ordinary yogurt at first glance, it’s much more than that—Chobani is a lifestyle.

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