...cuz MY bread sticks are better than yours!! And not just because they are gluten free - they are healthier too! Made with Smart Balance omega-3 spread, agave nectar, and Stonyfield organic yogurt, it's definitely okay to indulge in more than one.
Not too long ago the awesome folks at Stonyfield Farm found out I love to bake/cook and sent me some coupons (and a tote bag!) for their products. This was a godsend because a) I should have my own cow at Stonyfield because I'm so obsessed with their yogurt and b) they truly are an amazing company and I love supporting them and their causes. They also invited me to step outside the box, put down the spoon, and create a recipe with yogurt instead of eating it straight up.
This could get interesting.
With the cooler weather moving in, everyone in blog world is posting yummy recipes for soups and stews. A couple weeks ago the Jules Gluten Free weekly recipe was for curried carrot soup and bread sticks. If you're a regular at my site, you know by now I love her flours and recipes. When I saw that the bread stick recipe called for vanilla yogurt, I knew that I'd soon be making it with my Stonyfield yogurt.
While the original plan was to make it with the Oikos vanilla greek yogurt, it appeared that someone in my family already ate it. Hmm... Good thing I always have a tub of fat free French Vanilla in the fridge. I came home from work tonight craving pasta and bread sticks. As my brown rice pasta cooked up, I whipped up a batch of the most delicious bread sticks ever.
Light and airy on the inside. Crisp and slightly crunchy outside. I ate three of them. The lasagna roll-ups I made for them to accompany paled in comparison. I wish I would have just had bread sticks, although I'm sure that's not a very balanced meal.