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Featured Bloggers: Half Pint Gourmet

Parents know getting your little ones to eat healthy can be a difficult battle!  Today we are celebrating two super moms who not only take on this battle everyday, but share their ups and downs of raising toddlers with all of us. Nityha and Christina are the creators of Half Pint Gourmet, a platform for making cooking for and feeding babies and toddlers truly a community experience through recipe sharing, parent features and a blog covering topics related to feeding little ones. They curate and cull through recipes and expert information to create a resource for encouraging young children to develop a healthy, adventurous approach to eating. No easy task!  But N & C share to make it warm, open, and most of all… fun!


Hi friends! We’re Nithya and Christina – two moms, food lovers and the editors of Half Pint Gourmet, a site dedicated to providing easy ideas for encouraging young eaters.

As busy parents, we’re always on the lookout for recipes ideas that boost the nutritional value of a meal and entice our kids to eat a belly full. Yogurt is a great snack, but it can also be a core recipe ingredient or an add-in to everyday recipes. If you aren’t already raising a Chobani Champions yogurt lover, here are the top four reasons you should introduce more yogurt into your little one’s diet:

1. Added source of calcium and protein. During transition periods like switching from breastmilk/formula to cow’s milk, or from bottles to sippy cups, it can be tough to make sure your toddler is getting enough calcium. One container of Chobani Champions provides almost 10% of the daily value for calcium and 16% of the daily value for protein.

2. Easy add-in for recipes. You can get an even greater calcium and protein boost by adding yogurt to recipes like french toast, pancakes, scrambled eggs and chicken fingers (yep, that’s right – chicken fingers). Check out our recipe for Chobani Chicken Fingers below and stay tuned for more easy recipe ideas.

3. Dip Dip Dip. Most toddlers love to dip. Set your toddler up with a yogurt dip and fresh veggies or even use it to add some creaminess to other healthy ingredients like mashed avocados, pureed carrots or apples.  We’ve been testing some tasty Chobani yogurt dips the whole family can enjoy.

4. You scream, I scream, we all scream for YOGURT. Yogurt is a delicious, healthy alternative to ice cream. You can make yogurt popsicles mixed with fresh pureed fruit or just use one of the yummy Chobani Champions flavors on its own.

We were thrilled when Chobani decided to feature us as Parent Bloggers because it means we not only get to eat lots of Chobani yogurt but also test taste flavors like Vanilla Chocolate Chunk (yum!). Here’s a recipe we whipped up using Plain 0% Chobani Greek Yogurt to make chicken fingers – an easy way to add calcium and flavor, while keeping the chicken tender when baked or pan fried.


Chobani Chicken Fingers with Cucumber Dipping Sauce



Chicken Fingers

1 large boneless, skinless organic chicken breast, cut into 20 1-inch wide strips

1 C Plain 0% Chobani Greek Yogurt

1 C whole wheat breadcrumbs or whole wheat panko

1/4 C grated Parmesan or Pecorino Romano cheese

1 Tbsp Italian herbs

canola or olive oil cooking spray

salt and ground pepper to taste

Cucumber Dipping Sauce

1 C Plain 0% Chobani Greek Yogurt

3/4 C grated cucumbers

salt and ground pepper (optional) to taste



1. Preheat oven to 400 degrees F.

2. Line a cookie sheet with parchment paper or spray with cooking oil.

3. In a small bowl, mix breadcrumbs, cheese and seasoning.

4. Dip chicken strips into yogurt, roll in breadcrumbs and seasoning and place on cookie sheet.  This works best if you use one hand for yogurt dipping and the other for breadcrumb rolling.*

5. Spray chicken lightly with cooking oil.

6. Bake chicken 9-10 minutes on each side until chicken is cooked and breadcrumbs are crispy.

7. To make yogurt cucumber dipping sauce, whisk yogurt until loose and stir in a tsp of water, grated cucumber, salt and pepper.


*You can make chicken fingers up to Step 4, freeze it on the cookie sheet for 20 minutes and then throw the par-frozen chicken pieces into a freezer bag and freeze up to three weeks.  When ready to use, continue with step 5 and 6, adding 5 minutes to the cooking time, or for faster cooking, gently pan fry chicken in a skillet for 5 minutes on each side.