The Swiss Army Knife of Every Kitchen

9 Greek yogurt recipes you're sleeping on

Realized far too many are zonked on the Swiss Army Kitchen Knife potential that is nonfat plain Greek yogurt. By itself - boring. Yet simultaneously a pillar of kitchen versatility.

So time to democratize how I’ve been using it as a tool the last decade without spamming hundreds of slop ads embedded on the typical recipe page. There’s a reason my household goes through 3 tubs/week. And it’s not because I’m eating it by itself.

“Why the Swiss Army Knife of the kitchen?”

✔️ High protein : calorie ratio

✔️ Quick & convenient to prepare

✔️ Versatile for either dieting/bulking phase

✔️ Perfect replacement for common condiments like mayo & sour cream

Could be any nonfat plain Greek yogurt, but a few of my go-to choices:

• Kirkland Signature Organic

  

• Chobani Nonfat Plain

  

• Fage Total 0%

  

• Dannon Oikos Triple Zero Plain

  

• Stonyfield Organic Greek Nonfat Plain

  

• Wegmans Organic Greek Plain Nonfat Yogurt

  

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9 easy-to-make (left-curve in the kitchen level easy) recipes:

Recipes

#1: Honey Sriracha Mayo

Ingredients

• 1 cup plain nonfat Greek yogurt

• 2 tablespoons sriracha sauce

• 1 tablespoon fresh lime juice

• 1 teaspoon raw local honey

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Spicy Salmon Bowl w/ Honey Sriracha Mayo

Instructions

1. All ingredients mixed in a bowl. Simple as.

Servings

• Makes: ~1 cup (8 fl oz)

• Serving Size: 2 tablespoons

• Total Servings: 8

Nutrition

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#2: Peanut Butter Banana Frozen Yogurt

*Note: If you don’t have a Ninja Creami by now, easily one of the biggest kitchen upgrades you can make.

Ingredients

• 2 cups nonfat plain Greek yogurt

• 1 scoop Peanut Butter Cereal Milk Ghost Whey Protein Powder

• 2 tablespoons PBFit powder

• 1/2 teaspoon Ceylon cinnamon

• 1 banana

• 2 tablespoons of milk

Peanut Butter Banana Frozen Yogurt

Instructions

1. Combine all ingredients in a Ninja Creami pint container.

2. Freeze for minimum of 24 hrs.

3. Once frozen, place pint in Creami & select “Lite Ice Cream”.

4. Spin. Remove. Add 2 tablespoons of milk choice. Re-spin.

Servings

• Makes: 20 oz

• Serving Size: 20 oz

• Total Servings: 1

Nutrition

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#3: Protein Cannoli Dip

Protein Cannoli Dip

Ingredients

• 1 cup part-skim ricotta cheese

• 1 cup nonfat plain Greek yogurt

• 1 scoop Levels Vanilla Grass Fed Whey Protein Powder

• 3 tablespoons allulose (can also use monk fruit combo)

• 1 teaspoon vanilla extract

• 2 tablespoons organic cacao nibs

• Siete Chips

Instructions

1. Mix ricotta & Greek yogurt until ricotta graininess diminishes.

2. Add whey, allulose, & vanilla extract.

3. Refrigerate for minimum of 1 hr.

4. Mix in cacao nibs.

5. Serve with Siete Chips.

Servings

• Makes: 16 oz

• Serving Size: 4 oz

• Total Servings: 4

Nutrition

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#4: Chocolate Peanut Butter Whey Parfait

Chocolate Peanut Butter Whey Parfait

Ingredients

• 1 cup nonfat plain Greek yogurt

• 1/2 scoop Levels Chocolate Peanut Butter Grass Fed Whey Protein Powder

• 2 tablespoons PBFit Powder

• 1/2 teaspoon14Ceylon cinnamon

• 1 cup fresh blueberries (choice of fruit)

Instructions

1. All ingredients mixed in a bowl. Simple as.

Servings

• Makes: 14 oz

• Serving Size: 14 oz

• Total Servings: 1

Nutrition

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#5: Buffalo Sauce Marinade

Kirkland Organic Chicken Breasts w/ Buffalo Sauce Marinade

Ingredients

• 1 cup nonfat plain Greek yogurt

• 1/2 cup buffalo sauce (Primal Kitchen or Noble Made → both low-sugar & seed oil-free)

• 2 tablespoons apple cider vinegar

• 2 cloves minced garlic

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon crushed red pepper

Instructions

1. Combine & mix all ingredients in a large bowl.

2. Marinate (4) 6 oz chicken breasts/thighs in a bag.

3. Refrigerate for minimum 2 hrs. Ideally 6 - 8 hrs.

4. Grill/bake at 375°F for 20 - 25 minutes.

Servings

• Makes: 2 cups

• Serving Size: 0.5 cup

• Total Servings: 4

Nutrition

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#6: Tzatziki

Tzatziki

Ingredients

• 1 cup nonfat plain Greek yogurt

• ½ cup grated cucumber (peeled, seeds removed, excess water squeezed out)

• 1 clove minced garlic

• 1 tablespoon lemon juice

• 1 tablespoon chopped dill

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 teaspoon EVOO

Instructions

1. Prep cucumber → peel + remove seeds + grate it + squeeze excess water.

2. Mix remaining ingredients in a bowl.

3. Refrigerate for minimum of 30 minutes.

Servings

• Makes: 8 oz

• Serving Size: 2 oz

• Total Servings: 4

Nutrition

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#7: Chocolate Cheesecake

Chocolate Cheesecake

Ingredients

• 1/2 medium ripe banana

• 1/4 cup nonfat plain Greek yogurt

• 1 large egg

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons allulose (can use glycine or monk fruit)

• 1/2 teaspoon vanilla extract

• Pinch of sea salt

• 1/2 teaspoon coconut oil

Instructions

1. Preheat oven to 325°F.

2. Grease 8 - 10 oz ramekin/small oven safe bowl with coconut oil.

3. Blend all other ingredients in a large bowl.

4. Pour mixture into the ramekin.

5. Bake for 40 min & let cool at room temperature for 15 min.

Servings

• Makes: 8 oz

• Serving Size: 8 oz

• Total Servings: 1

Nutrition

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#8: Lemon Dill Tuna Salad

Lemon Dill Tuna Salad

Ingredients

• 2 cans (5 oz each) of drained, water-packed tuna

• 1/2 cup nonfat plain Greek yogurt

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped red onion

• 1 tablespoon Dijon mustard (Grey Poupon = 👑)

• 1 tablespoon fresh lemon juice

• 1/2 cup banana peppers

• Optional: 1 tablespoon chopped fresh dill (optional)

• Optional: 1/4 cup chopped dill pickles (optional)

Instructions

1. Combine all ingredients in a bowl.

2. Serve on your choice of:

   1. Ezekiel Sprouted Grain Bread

   2. Bibb Lettuce Wraps

   3. On top of spinach/mixed greens

   4. Mary's Gone Crackers Super Seed Crackers

Servings

• Makes: 16 oz

• Serving Size: 16 oz

• Total Servings: 1

Nutrition (Tuna Salad Only)

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#9: Alfredo Sauce

Greek Yogurt Based Alfredo (Source)

Ingredients

• 1 cup nonfat plain Greek yogurt

• 3/4 cup skim milk

• 1/2 cup freshly grated Parmesan cheese

• 2 tablespoons EVOO

• 1/4 cup chicken broth

• 2 cloves minced garlic

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon Italian seasoning

Instructions

1. Heat olive oil in a medium saucepan over low-medium heat. Add minced garlic and sauté for 30 - 60 seconds.

2. In a small bowl, whisk chicken broth, skim milk, & garlic until smooth. Pour into the saucepan. Whisk continuously and bring to a gentle simmer over medium heat for 1 - 2 minutes.

3. Remove the pan from heat and let it cool for 2 minutes to prevent curdling. Gradually add Greek yogurt until smooth.

4. Return the pan to low heat. Gradually stir in Parmesan cheese, whisking until melted and the sauce is creamy. Add salt, pepper, & Italian seasoning.

5. Toss with your choice of cooked pasta.

Servings

• Makes: 2 cups

• Serving Size: 1/2 cup

• Total Servings: 4

Nutrition

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More practical sauce being delivered again this week. Hope it’s helpful as a Greek yogurt recipe guide you can bookmark for future use & share.

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