Zitat des Tages über Joghurt / Yogurt:
Bulgarians eat tarator every single day in summer. They think of it as salad although we'd call it a soup. You can make it as thick or thin as you like depending on how much water you add. It's very practical in summer because yogurt cools the body faster than water, but the water hydrates you.
I'm still living the life where you get home and open the fridge and there's half a pot of yogurt and a half a can of flat Coca-Cola.
I just got tired of being overweight and unfit, so I changed my diet from hamburgers to yogurt and muesli, and it seems to work.
The difference between Los Angeles and yogurt is that yogurt comes with less fruit.
The shelf life of the modern hardback writer is somewhere between the milk and the yogurt.
My fridge is usually pretty empty. If I can get it together to order FreshDirect, I will have some fruit and yogurt in the fridge. But there isn't a ton of stuff you would cook with.
I cannot get into cottage cheese, and I've tried a lot. Yogurt is hard for me to eat, too. I have to hold my nose to get it down. There's something wrong with that.
One bit of advice someone gave me - which I haven't yet tried - is that if you go to an area where you might pick up a tummy bug, you should seek out the local probiotic yogurt. Eating it will introduce you to the local gut flora, apparently.
I always have apples and fruit in the house. It's easier to eat something healthy if it's within reach. I also have yogurt, cheese and crackers, and raw almonds.
A girl told me my lips looked like somebody had pressed strawberry yogurt against my face.
I eat fish, three times a week meat, and if not yogurt, something like this and it rarely continues.
Growing up in eastern Turkey, I was not really involved with the family business - sheep and cow farming, yogurt and cheese making. But I think I learned from my father the unspoken business language or instincts that go back thousands of years.
This is my breakfast: Two poached eggs, turkey bacon, and a half avocado. The yolks in a poached egg are alkalizing. Avocados are a great source of fat and vitamin E; great for your skin. It's super light and not too heavy. Sometimes I like a little sweet as well, so I have a cup of plain yogurt with blueberries.
In the morning, I always eat fruit and yogurt with cereal. And for lunch and dinner, I always have vegetables as a side.
I've got a drought-tolerant garden; I've got a company - crazy as it sounds, we make yogurt. There are actors who have to act no matter what, but I don't want to do it just for the sake of doing it.
Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest... Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt.
We sit and read the paper in conjunction with having a little breakfast. Usually fruit salad, or I make myself a smoothie with rice milk, coconut water and yogurt.
I go light on breakfast. Sometimes it's a yogurt, but a lot of times it's leftovers from one of my wife's dinners.
We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.
Fage does not make great yogurt.
I don't think I've ever seen pie advertised. That's how you know it's good. They advertise ice cream and other desserts. They advertise the bejeezus out of yogurt, but I haven't seen one pie commercial.
The shelf life of the average trade book is somewhere between milk and yogurt.
I make my own face exfoliant at home, using finely ground rice powder mixed with milk or yogurt. I also treat my skin to a honey, rose water, glycerine and lemon face pack. The honey moisturises, and the lemon removes impurities.
I'm really into Greek yogurt, fruit and almonds. Those are my 'go-to' snacks.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I've got more important things to think about. I've got a yogurt to finish by today, the expiry date is today.
It wasn't easy in the 1970s when I initially started on my mission - to take yoga to the world. Nobody knew what it was in Japan. When I met Bill Clinton for the first time, he asked me if it was a form of yogurt that you eat! But I kept my faith and never gave up on my quest.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
I am pretty much gluten-free; I barely ever eat bread, and the only dairy I eat is Greek yogurt and goat cheese.
I don't have sophisticated tastes. I have average tastes. If you looked in my collection of DVDs, you'd see 'Jaws' and 'Star Wars.' In the book library, you'd see John Grisham and Sidney Sheldon. And if you look in my fridge, it's, like, children's food - chips, milkshakes, yogurt.
I'm a big breakfast person: Eggs, bacon and yogurt is my go-to meal before a round. On the course, peanut-butter-and-jelly sandwiches are great for energy, but a protein bar works, too.
My dad had a flock of sheep, which he used to milk, and then my mum used to make cheese and yogurt out of the sheep's milk and sell it. It was kind of an unusual upbringing, really.
I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.
I'm obsessed with frozen yogurt because you don't feel totally guilty eating it. It's not as bad as ice cream, and during the hot summer months, it's a great way to just refresh.
I realized that I didn't need nearly as many calories as I'd grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed healthy proteins (yogurt, lean meat, turkey jerky), and drank a gallon of water a day. And as my weight dropped, my energy soared.
I tend to write three to four hours a day, depending - oftentimes very late at night. When I write on Twitter, I do other things: I'm working, grading, or reading, and I'm procrastinating, and I'll pop on Twitter and be like, 'Hey, what's up? Yogurt's delicious.'