I hope everyone had an amazing weekend. I took a little road trip to Wickford, Rhode Island with my girlfriend Michelle on Saturday. Wickford is a small coastal town with fun shops and a handful of restaurants. It’s always good to put special time on the calendar to get caught up with friends.
Outside of that, I spent lots of time with the boys in my family–and my girl, Lucy–our chocolate lab. Russ and I fit in our daily run on Saturday and Sunday–which honestly is one of my favorite things to do…I feel so great after a run and this weekend I felt particularly strong.
After a run and a hike with Lucy, I felt like whipping up a little yogurt-y tropical dessert. My sister, Trisha is the inspiration for this recipe as she made this yogurt dish when we visited her. I just added a bit of coconut to my recipe today.
I used 6 oz. of Chobani Vanilla Greek yogurt but if you are following the low FODMAP diet, use suitable lactose-free yogurt. Greek yogurt has 2 1/2 times the protein of conventional yogurt and tends to be lower in lactose too.
And about a 1/2 cup of crushed pineapple in its own juice (not syrup…gross!)
And you are ready to get a tropical refreshing treat. YUM!
- 1, 6 ounce vanilla Greek yogurt (low FODMAP peeps, use suitable lactose free yogurt)
- 2 tablespoons sliced almonds
- 1 tablespoons shredded coconut
- 1/2 cup canned crushed pineapple, drained of juice
- Mix ingredients and enjoy.
Enjoy the week ahead. And remember to be thankful for all the good in your life.