You probably already have it on your shopping list.
Much to my familys dismay, I became a vegetarian at 12 years old.
Those first few years were rough; Im not going to lie.
Needless to say, there were more than a few nights of eating just sides.
Sometimes when we went out to dinner, the only vegetarian item on the menu was french fries.
As my interest and skills in the kitchen grew, so did my nutritional literacy.
But my all-time favorite that I use on just about everything?
Strained (Greek-style) yogurt.
Every week, I buyand consumea large tub of Trader Joes Nonfat Greek Yogurt.
Each 3/4-cup ounce serving has 17 grams of protein.
For midafternoon snacks, I dip veggies or whole-wheat pita into a creamyyogurt-based dipthat I make each week.
That boost of protein keeps midafternoon hunger at bay!
