Siggi’s: Icelandic Style Skyr Strained Non-Fat Yogurt Tubes in Blueberry #Review

 

I’ve been fortunate enough to get to try a whole host of yogurts, Greek style, European style, Australian style…the list goes on and on. Some have been great. Some, not so much. A few are now in my regular rotation. Siggi’s falls into that last category. You might not have heard of Siggi’s, but you really should make a point of finding yourself some.

Siggi’s is truly a different kind of yogurt. In fact, it called Icelandic Skyr, a protein-dense low sugar form of yogurt. Truthfully, they

My local Target carries the Siggi’s Yogurt Tubes in Blueberry & Strawberry

had me at “low sugar”. In the U.S.A., almost everything you can buy in the markets is salty or sweet. Overly so at that. Don’t believe me? Take a look at almost everything in the middle of the market. Sometimes I think the FDA has revamped the 4 major food groups as salt, sugar, corn and soy. So when Siggi’s skyr says it’s not too sweet, I jumped in with both feet. It’s got all the probiotics and active cultures of the best Greek-style yogurts, but the yogurt here is the star, not some syrup on the bottom or some packets of stuff in a sidecar either.

Here’s another bone to pick: the tubed yogurt marketed mostly to kids is loaded with sugar. It’s practically syrup itself . Yuck.

But not Siggi’s. The yogurt you get in the cups is almost identical to the yogurt in the tube! Nice. And while it’s not as thick as the cups, I’d assume to promote viscosity and ease of eating, it’s not some runny mess either. Finally, something you and the kids can share, and not have them hopped up on a sugar rush later! I’m in love with a tubed yogurt? I am, and I have no shame admitting it. It’s so good hubby made a tube or two a part of his morning breakfast routine.

I have tried only the blueberry tubes from Siggi’s so far, but I’m a big enough fan that I have plans to immediately go and get the other flavor as well.  You can also freeze them and have a healthy frozen yogurt treat!

This is a product unlike any on the market today in the U.S., and if you’re like me a day you’re fed up with all the sugar in everything, get some Siggi’s today. You’ll wonder how you ever ate yogurt any other way before.

 

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I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

• 2 1/4 cups of All-Purpose Flour
• 1 cup of White Whole Wheat Flour
• 3/4 tablespoon of Kosher Salt
• 1/2 tablespoon of Yeast (Active-Dry)
• 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

Flours, salt and yeast

Whisk until blended

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

Sticky dough

Cover with plastic and then proof for 2 hours

 

Then simply cover lightly and allow the dough to proof for 2 hours.

During proofing

Reaching 2 hour mark

Dough was done. You can softly punch it down or leave it as-is. I like to leave it but sometimes for a denser texture, I will give it a small push.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

Blueberry Maple Rustic Bread-

• 9 ounces of Almost Whole Wheat Rustic Dough recipe above
• 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
• Drizzle of Maple Syrup
• Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
• Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Between 9 and 10 ounces of dough

After dough rests, just softly flatten out so you can fill

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

Rolling leaving the flap down (bottom side)

Shaping tips and I had a little extra dough, so I did a scroll design

Allow the bread to proof for 20 minutes and then wet, slash and sprinkle the turbinado sugar

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!

Baking: Hawaiian Bread Loaf Recipe, Aloha Bread

Being tired of bread that reads like a science experiment gone wrong, I now just resort to baking at home. My experiments, at least when they fai,l are not filled with chemicals and the dog has benefited from a few “oopsies”. Thankfully, this is not one of them and it’s very easy to make….you don’t even need a dough hook.

Hawaiian bread is suppose to have a little tropical flair with a touch of sweetness from the Pineapple Juice and is usually a nice soft texture. I love making ham sandwiches with it but also just eating it with a little butter.

Let’s begin….

You will need:
3 cups of All-Purpose Flour (I use Bob’s Red Mill), plus

• 1/4 cup of All-Purpose Flour (to be used after the dough rises)

1/4 teaspoon of Kosher Salt
2 Eggs (room temperature)
1 1/4 cups of 100% Pure Pineapple Juice (I used Langer’s Pineapple Juice), and at room temperature
1/4 to 1/2 a teaspoon of Vanilla Extract (depends on your taste)
5 tablespoons of White Sugar
2 1/4 teaspoons of Active Dry Yeast
4 1/2 tablespoons of Unsalted Butter (melted), plus

• 1/4 tablespoon of softened Salted Butter (to grease the bowl the dough will rise in) and another 1/4 for the final rise and to grease the dish you will be baking in.

First mix your wet ingredients, this would be eggs, pineapple juice, vanilla, butter and white sugar in one bowl. Then in another bowl mix your 3 cups of flour, salt and yeast. Using the mixer with the paddle attachment (or by hand with a spatula), start incorporating the dry ingredients to the wet. I usually do it by hand using a spatula and you will get a sticky dough that is ragged looking. It takes me about 2 minutes by hand to accomplish this. If the dough looks too dry, add a little more pineapple juice. If the dough appears too wet, start by incorporating a little flour until you are left with a moist dough that does not have a over sticky appearance/feeling.

I then allow the dough to rest one hour in a buttered bowl that is big enough to allow it to double in size. This is where I use the 1/4 tablespoon of Salted Butter and it helps keep the dough moist but also does not let it adhere to the bowl.

After the dough doubles in size, I flour the surface and dump the bread dough to start incorporating the 1/4 cup of flour. I begin to first punch down the bread and then slowly knead it for a minute and until the flour is incorporated. I just keep folding in until I get the right texture and if it’s too moist, I slowly add a little more flour if needed. I then take the 1/4 tablespoon of butter and grease the loaf pan I will be baking in. I add the dough and again allow the bread to rise for about an hour, or until it doubles in size.

Set the oven to 350 degrees and bake for 30 to 35 minutes, or until the top is golden brown in color. I then take the bread out and allow it to cool 15 to 20 minutes and pop it out of the pan to further cool down. I give it a couple hours and then start slicing and enjoying. This bread makes great panini style sandwiches and I love how it also toasts up. Get creative and enjoy!

Beautiful Nooks and Crannies in the Bread!

Note- My recipe uses 100% Pineapple Juice that has no added sugars or sweeteners. I feel Hawaiian bread has a touch of sweetness but should not start off being a dessert style bread. It’s suppose to be versatile and this why I control the sweetness by adding my own sugar and adjust my vanilla to fit my tastes or future uses.  You can also make buns for sliders using this recipe, versus just a loaf 🙂

Panini Ham Sandwich I made with the loaf.

Swaggable: Detour Neapolitan Whey Protein Bars

I always seem to be playing catch-up and somehow think if I hurry up in the morning and make concessions, like not eating a real breakfast, I can get ahead of everything I need to do. You would think I would learn but I always have an excuse on why cutting on breakfast the other times did not work, but will work again today. I’ve fooled myself many times so I started resorting to having meal replacement bars, energy bars, snack bars, protein bars…..well anything that fills the hunger hole but trying to fill it with something nutritious. I like fast too but the last thing I want to do, is go to a drive-thru somewhere to purchase something in a bun that will hinder me more when it comes to nutrition and energy.

I have consumed many bars from Luna to even store brands. The amount I pay never reflects the taste some of them have that I then label them “diet bars” because they taste so poorly, that you only can eat 1/4 to maybe 1/2 of them on a brave day. It’s called the “I make this bar so bad, starving a little feels better” diet plan.

I was happy when I was accepted to try out Detour bars that showed a big 15 grams of protein on their package. Being derived from whey, I like this because sometimes when I am running errands with my Husband, we share a bar together and I don’t always need the full 15 grams. I get the bar and it makes me think of those ice cream bars I had back when I was a child.

Opening package time: The scent is pleasant and sweet with a hint of chocolate. They dip the bar in a milk chocolate “flavored” coating and then a white design on top so the product looks pleasing. I slice a square off and notice that the texture within the bar does not resemble the picture on the product card. I look at the back of the packaging and notice it may be the “soy chips”, so that may be why.

Taste Test: You have a bar that is not too soft or hard when you bite, just a little granular in texture but many of these energy/protein bars tend to be mealy. The texture is not so off that it prevents you from eating it. When I think of Neapolitan, I think of the three flavors commonly associated, Strawberry, Vanilla and Chocolate. The bar’s flavors, both natural and artificial start to taste fruity and then comes that taste, almost like film that covers your tongue with the artificial sweeteners. It’s over powering and starts to permeate up to your nose.

I can say I have had worse but unfortunately this is not a bar I would seek out due to the ingredients list. Great that it’s low in sugars, 4 grams for this “light” version versus 8 grams for their normal bar but the sucralose and list of artificial ingredients does not justify the price point. The market is flooded with these bars that if you are “going to play ball”, you need to hit it on the mark when it comes to flavor and this is me even being flexible on texture. I have had bars with simple ingredients that taste better and my body can absorb with ease, but this lab experiment on the Detour packaging will leave my system going, “huh”.

I received the above products from Swaggable free of charge. I am not obligated in providing a favorable/positive review, just my honest opinion. My review is based on my experience with the products, which may differ from yours.