Tested and Approved: Siggi's Skyr

Greek yogurt is all the craze these days, but what people have been overlooking is skyr. What is that you say? It is the traditional yogurt of Iceland that is made by incubating skim milk with live active cultures. This incredibly creamy and satisfying yogurt has 2-3 times the protein count of standard yogurt, which makes it a very healthy choice.

So onto my edible adventure. Josh was a fantastic house-husband this weekend and took it upon himself to go to the grocery store. He returned home with an unfamiliar yogurt -- Siggi's. The packaging was sleek and eco-friendly, which appealed to marketing-Lea and my general concern for the environment. We tried the vanilla flavor and to my surprise when we opened it I saw actual flecks of vanilla bean. Now, when have you seen that recently besides in your ice cream? Another point for Siggi's! The taste was just wonderful, not a hint of artificial flavoring. They actually only use milk from cows that are let out to pasture and are free of growth hormones. Ding ding! Oh yeah, and to sweeten they use agave nectar which has a favorable glycemic profile. Folks we have a winner!

I can't wait to try more of Siggi's products and I recommend you also hop on the bandwagon. Check out their website and read how this skyr came to life.

A Not-so Mat-zo Passover: Recipe 2

Here's a recipe for your last morning of Pesach. You're sick of eggs at this point; you've had them scrambled, fried, hardboiled, on matzoh, next to matzoh, etc. Now it's time to punch up the flavor with every Jew's favorite: lox.

The smokey goodness shines through in this lox dill frittata. Enjoy it with some fruit or even a side salad for a filling (and healthy) lunch.

Ingredients:

• 5 oz lox
• 2 eggs
• 6 egg whites
• 1/4 cup milk
• 2 tbs fresh chopped dill
• 1/2 tsp lemon zest
• 1 garlic clove
• bag of baby spinach
• 1 tsp olive oil
• salt and pepper

1. Preheat oven to 350. Chop spinach and mince garlic.

2. Heat oven-proof skillet to medium-low. Add oil and let warm until shimmering. 

3. Add spinach and garlic and cook until spinach is wilted, adding the dill for the last minute. Remove from pan and press out water.

4. Beat eggs until fluffy with milk. I like to use a milk frother to get it extra fluffy. Add in lemon zest, salt, and pepper.

5. Spray pan with olive oil. Now add in layers, the spinach/garlic, lox and then pour over the egg mixture.

6. Cook without stirring for 4-5 minutes then place in oven and cook until set, about 15 minutes.

7. Slide frittata out and cut like a pizza.

Don't have spinach? Arugula is also a great green for this dish. 

Hope you all had a meaningful Passover. Slavery is still practiced all over the world, and on this day I am thankful to be free enjoying delicious food. Until next time...