Chobani Kitchen Event & Hummus Kitchen

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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This afternoon, I had the pleasure of attending a lovely blogger brunch hosted by Chobani. We tasted a bunch of delicious foods made with Chobani yogurt, and then Chef Jason, the Chobani Kitchen Executive Chef, shared a number of his favorite recipes and demonstrated how to cook an easy, cheesy frittata.

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On the menu:

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I tried””and loved””all of the different menu items. Each one was so tasty, and I’m excited to make them at home myself very soon.

Strawberry Scones (You can use any flavor of Chobani to make these!)

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Cranberry Oatmeal Bars

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Baked French Toast

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Chobani Parfait

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Apparently, Theordora is the newest employee of Carrots ”˜N’ Cake. I told her I’d give her the same deal as I give my pug intern: look cute for photos and I will feed you. Of course, she agreed.

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After mixing, mingling, and sampling delicious eats, it was time for the cooking demonstration by Chef Jason. He showed us how to make a “Chottata” using Chobani 2% yogurt, veggies, and melted cheddar and Gruyere cheese on top.

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Chef Jason beat the Chobani right into the eggs. I love this idea! I would have never thought to add yogurt to eggs, but it makes perfect sense.

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The Chotatta tasted amazing! It was light, flavorful, and delicious. The melted cheese was a fabulous addition.

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Theodora and Amie!

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With Jess!

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Bloggers with Chef Jason!

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Chef Jason talked about a ton of his favorite Chobani recipes and mentioned that a bunch of new ones will be added to the website in the coming months. He also may have said something about a recipe for Blue Cheese Alfredo. Holy yum!

After the event, Theodora and I were hungry for lunch, so we went to Hummus Kitchen for a bite to eat.

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I ordered the Sampler Platter, which came with hummus, falafel, beets, green tahini, oven-roasted cauliflower, bureka, and a whole white pita. Tasting plates rule.

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After lunch, I grabbed an iced coffee with soy milk from Starbucks (because I have an iced coffee addiction).

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I’m heading back to Boston in a little bit. I can’t believe my trip is already over. Wah. I guess I just need to visit again soon!

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