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Featured Chobaniac: Jacquelyn B. of FitSouffle

Everyone (not so) secretly enjoys getting a glimpse into what celebrities, athletes, or other public figures typically do on a day-to-day basis. While that’s all well and good, what really makes us happy is when we get a little taste of what all of YOU wonderful folks are up to daily! After chatting with you all online, it’s fun to see and hear what you guys do offline, as well. When Jacquelyn of FitSouffle offered to share her daily happs with us, we were all ears.

A Day in the Life of FitSouffle

I can’t help but find it ironic to be writing this blog post while eating vanilla Chobani topped with blueberries, granola, and shredded coconut.  Chobani is an essential part of my daily nutrition and it helps make meals complete and keep me fueled through my busy day of teaching bootcamp, Pilates, and walking a very active pup. Sometimes Chobani is eaten for breakfast, sometimes lunch, or snack and sometimes more than once a day. What can I say? I love it! It is the perfect addition to a meal or snack because it provides calcium, protein, probiotics, and has an amazing, creamy taste.   Here is a sample day and some fun ways to incorporate Chobani.

5:00 am: Alarm goes off

5:15 am: Prepare smoothie

Apple Pie Smoothie

Ingredients:
(makes 1 serving)
1 cup frozen apples
1/2 cup plain or vanilla Chobani
4 oz. unsweetened coconut milk
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg

Directions: Mix all ingredients in a blender and enjoy!

5:45 am: Walk to work

6:00 am: Teach bootcamp

7-11 am: Teach four Pilates sessions

11:30: Come home to eat lunch!

Homemade Applesauce with Vanilla Chobani Topped with Homemade Granola

For the Applesauce

Ingredients:
4 Fuji apples
2 Honeycrisp apples
1  large Granny Smith apple
Juice of 1 lemon
Peel of 1 lemon
2 tsp Cinnamon
5 tsp Agave Nectar
1/4 cup water


Directions:

1) Peel and chop the apples into bite size pieces and place in the slow-cooker.
2) Juice and peel the lemon, add to slow-cooker.
3) Add the cinnamon, agave nectar, and water. Mix all ingredients together.
4) Place the slow-cooker on the low setting for 2 hours and 30 minutes.
5) Once the slow-cooker is finished you can stir or use an immersion blender with the whisk attachment to mix until a smooth consistency is formed. If you like chunky applesauce you can skip this step.
6) Let cool and place in an airtight container in the refrigerator.

For the Homemade Pumpkin Granola

Ingredients:

1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
5 cups rolled oats
1 1/2 cups pepitas (pumpkin seeds)
3/4 cup brown sugar
3 tbsp coconut oil
3 tbsp agave nectar
1 tsp vanilla extract
2 cups golden raisins

Directions:
Preheat oven to 325 degrees.  In a small prep bowl mix together the spices and set aside.  In a large mixing bowl mix together the rolled oats and the pepitas.  In a medium mixing bowl combine the brown sugar, coconut oil, agave nectar, and vanilla extract. Whisk the ingredients together until smooth, then add the spice mixture and continue to mix.  Pour the sugar, wet, and spice mixture onto the dry ingredients and stir until all pieces are coated.  On an aluminum foil lined cookie sheet place the granola and bake for 20 minutes, take out and stir, and bake for another 20 minutes.  Let cool, place in a large tupperware container, add golden raisins and mix!

Combine approximately 3/4 cup applesauce, 3/4 cup vanilla Chobani, and 1/2 cup granola topping. A filling lunch, breakfast, or snack with protein, fiber, and antioxidants!

12:30 pm: Take the dog on an hour long walk

1:30 pm- 4:00 pm: Shower, blog, get ready to go back to work

4:00 pm- 7:00 pm : Work

7:30 pm:  Walk home and eat dinner

8 pm: Eat a little slice of heaven

Lightened up’ Banana Bread with Chobani

Ingredients:
1 3/4 cup whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
3 large ripe bananas, if they are frozen defrost or place in the microwave until soft
2 eggs
1 tsp vanilla
1/4 tsp nutmeg
1/2 cup Plain Chobani
1/2 cup  to 1 cup chocolate chips, use as much as you like (I use mini chocolate chips because they are cuter)

*Recipe makes 3 small pans or 2 regular size pans of banana bread

Directions:
Preheat oven to 350 degrees. Combine whole wheat flour, baking powder, baking soda and salt in a large mixing bowl.  In a separate mixing bowl combine brown sugar, bananas, eggs, vanilla, and Chobani and mix until a smooth consistency is formed.  Add wet mixture to the dry ingredients and blend using a hand-held mixer or stand mixer.  Add the chocolate chips and stir.  Pour batter into pre-greased baking pans and bake for 50-55 minutes.  Enjoy!

9pm: Hit the hay!  Feeling full and tired.

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