I recently had the pleasure of tasting a wide variety of the Liberte Yogourts and my clients and I enjoyed sampling the tasty flavors and incredible variety that Liberte offers. They have an extensive line of products including Mediterranee, Six Grains, Goat Products and Plain Yogurt. Here are a few recipes that I created in my kitchen…I hope you enjoy them as much as my clients and I did.
A fresh, gluten-free salad topped with delicious yogurt-marinated chicken.
Ingredients
- 1 cup Liberte Plain Yogourt
- 1 tsp. lime juice
- 1 tsp. ground cumin
- ½ tsp. sea salt, plus more to taste
- ½ tsp. chili powder
- ¼ tsp. turmeric
- 4 boneless skinless chicken breasts
- Freshly ground black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 2 scallions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup dried cherries, chopped
- 2 Tbsp. balsamic vinegar
Instructions
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In a medium bowl, combine yogurt, lime juice, cumin, sea salt, chili powder and turmeric; mix well. Add chicken and coat with yogurt mixture on both sides; let sit to marinate for 15 minutes at room temperature. Transfer chicken to a plate; sprinkle with additional sea salt and freshly ground black pepper.
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Place chicken breasts onto a hot grill; cook both sides until chicken is fully cooked and no longer pink in the center.
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In a large bowl, toss olive oil with zucchini, squash, scallions, cilantro, cherries and balsamic vinegar; gently toss and place onto serving dishes. Sprinkle with desired sea salt and pepper, to taste.
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Transfer a cooked chicken breast onto each serving dish atop zucchini salad.
An easy but delicious vegetarian soup with an herby yogurt sauce.
Ingredients
- 1 cup Liberte Plain Yogourt
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- 2 tsp. extra virgin olive oil
- 2 scallions, chopped
- 2 cups onion, chopped
- 2 cups green bell pepper, chopped
- 5 garlic cloves, chopped
- 1 Tbsp. curry powder
- 5 cups vegetable broth
- 1 14.5 ounce can whole tomatoes
- 1 15 ounce can black beans, drained and rinsed
- 1 Tbsp. chili powder
- 1 Tbsp. apple cider vinegar
Instructions
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In a blender, combine yogurt, cilantro and basil; blend until cilantro and basil are finely chopped. Cover and place in the refrigerator to chill.
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In a large saucepan, heat oil over medium heat. Add scallion, onion, bell pepper and garlic; sauté for 10 minutes or until onion is translucent. Add curry powder; continue to stir. Slowly add vegetable broth and tomatoes; bring to a boil. Add black beans, chili powder and apple cider vinegar. Cover, reduce heat and simmer for 25-30 minutes.
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Transfer to serving bowls. Serve hot with chilled yogurt sauce.
Homemade gluten-free muesli made with dried fruits and oats
Ingredients
- ½ cup rolled oats, uncooked
- ½ cup orange juice
- ½ cup Liberte Mediterranee French Vanilla yogourt
- ¼ cup dried cranberries
- ¼ cup golden raisins
- ¼ tsp. almond extract
- 2 Tbs.p macadamia nuts, chopped
Instructions
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In a medium sized bowl, combine all ingredients; mix well. Cover and place in the refrigerator overnight. Serve with fresh fruit.
A quick and easy lime dressing
Ingredients
- 1 cup Liberte Six Grains Pear yogourt
- ¼ cup fresh cilantro, finely chopped
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sesame seeds
- 1 tsp. balsamic vinegar
- 1/8 tsp. chili powder
- Pinch of sea salt
Instructions
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Combine all ingredients in a medium sized bowl; mix well to combine. Place in the refrigerator to cool until ready to serve.
This 5 ingredient soup is gluten and dairy free!
Ingredients
- 2 ripe mangos, diced
- 4 fresh strawberries
- 2 cups orange juice
- 2 cups Liberte Mediterranee Coconut yogurt
- 1 tsp. ground flax seeds
Instructions
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Blend all ingredients in a blender until smooth. Place in the refrigerator to cool for at least 90 minutes until serving.
This is a super-easy gluten-free "pizza".
Ingredients
- 4 Gluten-Free tortillas
- 1 cup organic tomato sauce or organic salsa
- 2 chicken breasts, shredded
- 8 ounces Liberte Honey Goat Cheese
- 4 fresh basil leaves chopped
Instructions
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Preheat oven to 350 degrees.
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Place each tortilla on a baking sheet lined with parchment paper. Top with tomato sauce, shredded chicken and goat cheese. Sprinkle with chopped basil.
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Place into the oven for 10-15 minutes or until desired doneness. Remove from oven; serve hot.
Have you ever tried any of the Liberte products?
I especially love the lime dressing recipe – we put it on everything.
Just wanted to stop by and say hello. One of my readers forwarded your blog to me since I am starting the IIN program on May 3! I look forward to reading more of your blog!!
Thanks so much, Christie…I appreciate your comment and hope you enjoy IIN as you’re going to love it!!
my mom (who is Persian) always marinates chicken breast in yogurt and saffron juice, I always thought it was so strange, but it actually makes the chicken very tender. You are so great at creating recipes, they sound amazing!
Awww thank you so much darling….you are too kind….hope you are well…have a fabulous weekend….. Aims
I love marinating chicken using yogurt, makes it so moist & delicious! Great recipe idea, I usually use tandoori spices with mine 🙂
I’ve never seen Liberte I don’t believe. Thanks for sharing these recipes. The black bean soup sounds sooo good.