Ingredients

• 4 cups sliced frozen bananas
• 2 cups vanilla Skyr yogurt
• 1/4 cup caramel sauce
• Sea salt to taste
• 1/4 cup chopped pecans

Preparation

In a food processor, add the bananas, yogurt, caramel sauce, and sea salt. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately topped with the pecans or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups frozen strawberries
• 2 cups lemon Skyr yogurt
• 1/2 lemon, zest and juice
• 2 tbsp honey

Preparation

In a food processor, add the strawberries, yogurt, lemon zest, lemon juice, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups frozen raspberries
• 2 cups plain Skyr yogurt
• 2 tbsp honey

Preparation

In a food processor, add the raspberries, yogurt, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 1 cup vanilla yogurt
• 1/4 cup smooth natural almond butter
• 1 cup Cheerios
• 1 cup quartered strawberries
• 1/2 cup raspberries

Preparation

In a serving dish, add a layer of the vanilla yogurt. Top with a spoonful of almond butter, cheerios, and strawberries. Top with some more yogurt, cheerios, and raspberries.
Serve immediately.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 3/4 cup coconut sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup plain Greek yogurt
• 1/2 cup 2% milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1 apple, grated
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.

Ingredients

Chicken Marinade

• 1/2 cup plain yogurt
• 1/2 lemon, juice
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 8 boneless skinless chicken thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper

Butter Chicken

• 3 tbsp butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cayenne pepper
• 1 19-oz can crushed tomatoes
• 1 cup heavy cream
• 1 tbsp sugar
• Salt and freshly ground black pepper

Preparation

To make the marinade, in a large bowl, combine the yogurt, lemon juice, garam masala, and ground cumin. Season with salt and pepper to taste. Stir in the chicken and mix well. Cover the bowl and refrigerate for at least 20 to 30 minutes.
Once ready to cook, in a large skillet, melt the butter over medium-high heat. Arrange the chicken in the skillet in a single layer. Discard the remaining yogurt marinade. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 7 minutes. Stir in the onion, garlic, and ginger. Continue to cook, stirring often, until the onions begin to soften, about 3 minutes. Stir in the remaining garam masala, ground cumin, ground turmeric, and cayenne pepper. Continue to cook, stirring, until the spices become fragrant, about 1 minute. Stir in the crushed tomatoe, heavy cream, and sugar.
Reduce the heat to low, and continue to cook, stirring often, until the sauce reduces and the flavours concentrate, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 single-serve container siggi’s coconut skyr yogurt
• 1/4 cup plain granola
• 1/4 cup pineapple, diced
• 1/4 cup mango, diced
• 1/4 cup kiwi, diced
• 2 tbsp coconut chips

Preparation

In a bowl or parfait glass, layer the coconut skyr, granola, pineapple, mango, and kiwi. Top with coconut chips.
Enjoy immediately.

Ingredients

• 2/3 cup siggi’s plain skyr yogurt
• 1 tbsp honey
• 1/4 cup plain granola
• 1/2 cup figs, diced
• 1/4 cup pomegranate arils
• 2 tbsp chopped pistachios

Preparation

In a bowl or parfait glass, layer the plain skyr, honey, granola, figs, pomegranate, and chopped pistachios.
Enjoy immediately.

Ingredients

• 2/3 cup siggi’s plain skyr
• 1/2 avocado, diced
• 1 tbsp lemon juice
• 1/4 English cucumber, diced
• 1/4 cup Everything Granola

Preparation

In a small bowl, toss the avocado in lemon juice to prevent it from browning.
In a bowl or parfait glass, layer the plain skyr yogurt, Everything Granola, avocado, and cucumber. Repeat.
Enjoy immediately.