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Greek Yogurt Alfredo Sauce
2 tablespoons butter
3 garlic cloves, minced
1 1/2 cups Greek yogurt
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
Sea salt and freshly cracked black pepper
Melt the butter in a medium saucepan over low heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes. Turn the heat off and whisk in the yogurt, Parmesan and parsley. Season with salt and pepper to taste. Serve over cooked fettuccine pasta.
Enjoy!
Chicken Salad
2 cups cooked and shredded chicken
1/2 cup Greek yogurt
1/2 cup finely diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup chopped roasted red peppers
1/4 cup chopped Kalamata olives
1/4 cup crumbled feta
1 tablespoon capers
1 teaspoon Greek seasoning
1 tablespoon freshly chopped parsley
Sea salt and freshly cracked black pepper
Mix all of the ingredients together in a large bowl. Serve on top of some mixed greens, in a sandwich or in a lettuce or tortilla wrap.
Enjoy!
Protein Pancakes:
1 cup ground oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup Greek yogurt
3 tablespoons maple syrup
2 eggs
Butter for frying
In a large bowl, whisk together the ground oats, baking powder, baking soda and cinnamon. Add the Greek yogurt, maple syrup and eggs. Mix until combined.
Melt butter in a large skillet over medium heat. Ladle 2 or 3 pancakes into the skillet. Cook until air pockets begin to form on the surface, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden brown, about a minute.
Enjoy!
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