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Sweet Greek and Cakey Cookies

Posted Oct 17 2010 2:40pm

I’ve long known that Canada has Greek yogurt . What I did not know was that Canada now had Date & Fig Greek yogurt.


I’ve never seen any date and fig flavoured yogurt at all, let alone in GREEK form. So I ever so slightly reluctantly dolled out the wallet busting price that this yogurt container costs at a little health food store around these parts and cracked it open as soon as I got home. It needed a little stirring to get the flavours all mixed it but then it was good to go.

The taste? Very sweet. Unique. Pretty tasty.
Would I buy it again? Honestly probably not. If I’m going to shell out the $$ for Greek yogurt, I prefer the plain. I can flavour that one any way I please. I just had to try this for the novelty though. Seriously, date & fig, that’s pretty cool.

I also picked up some Végépâté  per my friend’s suggestion. This tastes like my mom’s turkey gravy…? It’s also unique. In a good way. One and a half thumbs up.
Ingredients = sunflower seeds, white flour, onion, oil, carrots, potatoes, nooch, salt, soy sauce, lemon juice and spices.


My grandparents have been in town visiting. I think they thought I was slightly nuts when they happened to pop in as I was chowing down on a big bowl of raw veggies and plain tofu dunked in mustards and BBQ sauce.


Then again I think they already knew I was nuts so their quizzical stares were short-lived.

It’s probably a good thing they didn’t pop in when I was eating my cold green breakfast oats though. This one would have been a bit more puzzling to describe since I’m probably the only nut case to take a leftover portion of Gena’s Creamy Zucchini Soup , cook oats in it (along with some sugar free maple syrup and a splash of almond milk for sanity’s sake), let them cool overnight and eat them mixed with date & fig greek yogurt and ground flax the next morning. It’s hardly weirder than making spinach or avocado or zucchini oats…hardly.



Carby highlights of the weekend include:

Mixed bowls of cereal, which I was forced to eat when a transformer in our area blew and we were completely out of electricity for 5 hours.


You sure don’t realize how much you rely on electricity until it’s gone for a while. I didn’t know what the heck to do with myself. Other than enjoy big bowls of cereal alongside romantic candle light.


Doughy pretzels. In theory I think I will love these whenever I see them. In actuality, they’re often much too salty. Mustard helps.


Frozen french fries. Blech. If I had my way I would never eat these. But when there is a pan of them sitting on the counter just staring at me with their crinkly little selves, they’re quite hard to just shoo away.


So they get balanced with big plates of veggies.


And even bigger bowls of salad with goat cheese and crumbled veggie burger.


My stomach was ready to burst after this meal.

I was going to continue with the carby trend at breakfast this morning with a big Greek-yogurt topped waffle but I woke up seriously dehydrated and craving nothing more than a giant green smoothie.

Going with the flow, I made it with water, almond milk, frozen banana, half a scoop chocolate protein powder, scoop of chocolate Amazing Grass, spinach and ice. Coffee x2 clearly for warmth only, not for dehydration help.


After some running, arm ripping and ab ripping, I made a lovely salad that was significantly prettier than the one mentioned above.

The pretty salad mix: spinach, cucumbers, tomatoes, carrots, plain tofu, balsamic vinaigrette, mustard. Side of 1/2 a pita (less than 1/4 made it to the plate), hummus, salsa.


After doing some blog browsing, seeing Julie’s Two Ingredient Pumpkin Spice Cookies and remembering I had bought a box of carrot cake mix a while back to do exactly this same thing, I ran down to the kitchen and got baking… or mostly just mixing since there sure isn’t much involved in this “baking” process.

Insta-cookies! Carrot pumpkin cake cookie topped with greek fig & date yogurt.


I used half the box of carrot cake mix with 1/2 a giant can of pumpkin, dolloped out 18 cookies (probably could have got 20 if I hadn’t eaten so much “dough”), and baked at 350 for ~15 minutes.

Easiest instant sweet fix ever.


This was all over the place but such is how my days have been. There’s about 3-4 different days in here. Don’t try to make sense of it. Just make pumpkin cake cookies, mmk? :)

Most recent thing you’ve baked?

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