Protein Cherry Yogurt Scones

2 grains, 1 fruit, 1 fat, 1 protein

As promised, I am sharing the scone recipe I tried today! I found the recipe on the Fage yogurt website, and it was a total hit!

“THIS IS THE BEST SCONE I’VE EVER HAD….PERFECT!” – Sergei (There you have it folks, this recipe is better than the boxed and store bought scones we’ve tried!)

Instead of using cranberries I used dried cherries and golden raisins. On the next batch I added a cup of oats and made oatmeal raisin scones. The combinations are endless so feel free to make your own and share what you tried!

Cherry Orange Yogurt Scones

Recipe adapted from: fage.com

2 cups of flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1/3 cup of granulated sugar
1 cup FAGE Total Classic
1 egg
¼ cup butter, melted*
2 tsp orange zest
½ cup dried cherries

Preheat oven to 400F. Combine first four ingredients in one bowl (dry), and the sugar, yogurt, egg, butter, and zest in a separate bowl (wet). Add the wet mixture to the dry and fold in the dried cherries. Make a circular shape with the dough and cut into 8 pieces. Bake scones with at least an inch of space between them for ~15 minutes.

*Can be substituted with Earth Balance

What kind of scones would you like?

Soba Noodles with Peanut Ginger Sauce

2 grains, 2 proteins, 1 vegetable

Growing up, I had buckwheat, or “Kasha”, all the time. It is one of the most popular grains in Russia and is often served with mushrooms and butter. There is even a Russian proverb, “Маслом кашу не испортишь” , or “You can’t spoil Kasha with butter”.

Sadly, I didn’t know how to translate “grechnevaya kasha” to English until I was in college. When friends came over for dinner I usually stuck with “this oat, rice, kasha stuff…you’ll like it don’t worry”.

They probably worried.
On the other hand in Japan, soba, meaning buckwheat, is usually eaten in noodle form. Soba noodles are high in fiber, B vitamins, and full of minerals like manganese. Although the protein is not complete, it is a higher quality protein than regular spaghetti.

To complete the protein I added nuts, seeds, and edamame to the dish. It was absolutely delicious!

Peanut Ginger Dressing:

1 tbsp PB2 [1/2 protein]

1 garlic clove

1/2 tbsp chopped ginger

1/2 tbsp tamari

1 tbsp lemon juice

1 tbsp water

Noodles: 

3.5 oz soba noodles, cooked [2 grains, 1/2 protein]

1/4 cup grated carrots

1/6 bell pepper, julienne cut

3/4 cup edamame, spinach, broccoli blend [1 vegetable, 1 protein]

>>Cook soba noodle according to package. Steam vegetables or sauté in 1 tsp oil. Combine noodles and vegetables in a dish, pour dressing, and stir. Garnish with toasted sesame seeds or chopped peanuts.