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iögo 0% Yogurt with Stevia

EAT, snacks By September 24, 2013 Tags: , , , , , No Comments

iogo steviaIn my house we call it go-geet.  We also call muffins cupcakes.  Do you see a pattern?  (besides teaching the kids horrific spelling?)  Yes, I try to convince the kids that the healthy desserts are actually sinful.  We recently sampled the new iögo 0% yogurt with stevia extract, a100% natural origin calorie-free sweetener.  They loved it.  They took it for school lunches, ate it after dinner and I popped it into smoothies.  

Thankfully, according to the FDA and Health Canada, you can’t overdose on stevia extract.  Stevia extract is a 100% natural origin calorie-free sweetener made from the leaves of the stevia plant. It’s manufacturing process is the same as for natural flavours. Known first as the “sweet herb”, stevia is a native plant of Paraguay, South America and is 200 to 300 times sweeter than white sugar. When used in very small quantities, stevia extract can replace a portion of the sugar generally used in food products.  As of November 2012, Health Canada approved the use of stevia extract in Canada. This agency established the safety of stevia extract as a food additive.

iögo 0% with stevia extract is free of fat, gelatin, colours and artificial flavours. It comes in the flavours of raspberry, blueberry, vanilla and mango-passion fruit.  So have your cupcakes with go-geet.  We won’t tell.

Disclosure: UrbanMommies was sent a carton of iogo 0% for testing.  All opinions are own own.



Easy Fragrant Chicken Curry

EAT, family meals By April 18, 2013 Tags: , , , , , , , , No Comments

Not only is this recipe for easy fragrant chicken curry great for cleanup and flavour, but you can determine your children’s tolerance of spice.  Know that you can always use yoghurt to make it milder.  It’s also a winner for hiding a few extra veggies like yams and carrots..

3 onions, quartered
4 Fat garlic cloves
5cm/2inch piece of root ginger-peeled and roughly chopped
3 tbsp medium curry powder
1 tsp tumeric
2 tsp paprika
2 fresh red chilies-seeded and roughly chopped
About 40 grams of fresh cilantro
1 chicken stock cube
6 large boneless, skinless chicken breasts
2 x 410 cans of chickpeas – drained and rinsed
Natural low-fat yogurt and naan bread to serve

  1. Puree onions, garlic, curry powder, ground spices, chilies and half the cilantro into a food processor and puree. Pour into large sauce and cook on low heat for 10 minutes.
  2. Crumble in the chicken stock cube and add 750mls of boiling water and return to a boil. Add the chicken, stir and lower heat and simmer for 20 minutes or until chicken is tender.
  3. Chop remaining cilantro then stir all but 2 tbsp into the curry with the chickpeas. Heat through. Serve topped with the remaining cilantro and yogurt with naan on the side.