Snack Time: Yasso Frozen Greek Yogurt Bars

There's nothing quite like the creamy deliciousness of fro-yo, right?!? Well it's way sweeter when you can find fro-yo treats that are not only under 100 calories with no artificial sweeteners, but also pack 6 solid grams of protein, too. Enter Yasso Frozen Greek Yogurt Bars.

Yasso was the first frozen Greek yogurt bar to hit the market back in 2011, and now, two years later, you can find Yasso in over 15,000 stores nationwide. The Greek yogurt really makes Yasso a unique treat because not only does it provide that hefty dose of protein, but it also gives the bars an extra rich and creamy texture. I think it beats regular fro-yo anyday.

Bonus: These Yasso bars come in a plethora of amazing flavors. In addition to the original lineup of Blueberry, Strawberry and Raspberry (my favorite!), Yasso recently added Mango, Coconut and Vanilla Bean flavors to their roster. With all of them containing little to no fat, 6 grams of protein or more, and ringing in at only 80 calories each, they truly are a guilt-free snack time treat. Stock up on 'em for a summer cool down treat now!

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Recipe of the Week: Greek Quinoa Salad

What's better than a fresh, flavorful salad in the Spring? A super-refreshing one that isn't the same ole' bowl of lettuce. This quinoa salad that I adapted from the Two Peas and Their Pod is bursting with bright, Greek-style flavors from all the fresh produce and creamy feta cheese. (And you guys know how good the Mediterranean Diet is for you, right?) Enjoy as a side with chicken or fish or enjoy a big bowl all on its own for a light, yet hearty lunch.

INGREDIENTS:

For the salad:

2 cups water1 cup quinoaPinch of salt1 cup grape tomatoes, halved1 cup chopped cucumber1/2 cup chopped celery1/2 cup sliced carrots1/3 cup pitted kalamata olives, halved1/4 cup diced red onion1/3 cup feta cheese1/3 cup chopped walnuts1 small avocado, dicedSalt and freshly ground black pepper, to taste

For the dressing:

1/4 cup olive oil3 tablespoons red wine vinegar1 teaspoon dried oregano1 tsp lemon zest

INSTRUCTIONS:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, celery, carrots, kalamata olives, red onion, walnuts, avocado and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano and lemon zest in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste. Serves 6.

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Image Credit: Courtesy of Two Peas and Their Pod

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