I’m thrilled to share #mydailysiggis story along with a few tips and tricks for managing this busy time of year, and my Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary recipe makes an easy, elegant breakfast or dessert.
On any given day when I check my email, I’m likely to get multiple messages saying something along the lines of “time flies!” or “I can’t believe that summer (or fall, or winter, or spring) is nearly over!” or “soon enough it’ll be Thanksgiving (or Christmas, or New Year’s, or Memorial Day)!” or “it’s been forever since we caught up!” I swear it feels like time moves faster now than when I was a kid.
This time of year is particularly busy. It’s back to school for the kiddos and out-of-summer mode for the rest of us. Quick and easy weekday meal ideas are a must-have when you’re juggling work, spouse, kids, pets, and all the responsibilities that come along with them. Not only do I like sharing easy meal ideas, but I’ll do you one better and pass along shortcuts that are a lifesaver on a hectic day!
I have a few tricks up my sleeve to keep mealtime as easy as possible…
- Have a meal plan (at least for dinner). Not only does this reduce your time spent at the grocery store (no more wondering: hmmm, what do I want to make this week and what do I need to pick up?), but it helps you utilize ingredients that are just sitting around in your freezer and pantry. And meal planning can be fun, especially if you and your family like to try new recipes.
- Try to limit grocery shopping to one or two trips a week. I make one big trip on the weekend and one trip mid-week if I need to restock fresh produce.
- Prep what you can on the weekends. For example, if you’re making a rice casserole later in the week, cook up the rice on Saturday or Sunday. And if you need shredded chicken for a couple different nights, go ahead and roast a couple of chickens. Or if you’re making beef stew, get the veggies washed and chopped and stored in the fridge ahead of time.
- Double your recipes and either use the leftovers as lunches or have a couple of “leftover” nights. It’s so much easier to make a big batch of something than it is to make a whole new meal!
- Keep your fridge stocked with grab-and-go breakfast ideas. Items like muffins, individual quiches, cheese sticks, fruit, and of course, yogurt, which is one of my personal favorites. You can’t go wrong with yogurt; its versatility means there’s something for everyone. And it works as well as a snack or dessert as it does for breakfast!
I’ll be honest though, I’m a little picky about my yogurt. In addition to great taste, the product needs to be made with milk from grass-fed cows, contain no GMOs, and have no artificial ingredients; these factors are all important to me. I usually like my yogurt slightly sweet (there’s a fine line between sweet enough and too sweet, am I right?), as opposed to savory (although sometimes there’s nothing better than a plate of cold, thick, plain yogurt topped with a sprinkle of za’atar and a drizzle of olive oil, with steaming hot pita bread for dipping!). siggi’s yogurt gets it right with not a lot of sugar and simple ingredients.
siggi’s yogurt fits snuggly into my daily eating routine: as a stand-alone snack, topped with fruit and/or nuts for breakfast, or even as dessert. I promise it doesn’t take much to make this thick and creamy strained yogurt (Icelandic-style “skyr”) dessert or sweet snack-worthy! I think siggi’s whole milk yogurt works particularly well as dessert because of how luscious it is, and the message on the top of the container from the founder Siggi explains why: “It has been a custom to pour fresh cream over your skyr to create what is called rjoma-skyr. My dad, for example, may even have more cream than skyr in his elaborate concoction! We try to recreate that richer experience here using whole milk and a bit of cream.
Here I made a very simple and easy 15-minute compote using seasonal fruit for topping. Honey and good-quality balsamic vinegar create a balanced flavor profile, and fresh rosemary and black pepper create depth. It feels elegant, and no one has to know just how effortless it was to whip up! Oh, and feel free to swap out the grapes and/or blueberries for whatever your favorite fruit is; strawberries work well, too.
What’s your favorite way to eat your siggi’s yogurt?
- ½ cup (50 g) red seedless grapes, rinsed
- ½ cup (75 g) blueberries, fresh or frozen (rinsed if fresh; no need to thaw if frozen; or just use another ½ cup grapes)
- 1 tablespoon pure honey
- 2 teaspoons good-quality balsamic vinegar
- 1½ teaspoons minced fresh rosemary, plus more for garnish if desired
- 1 pinch each of sea salt and black pepper
- 4 (4.4 oz) containers of siggi’s whole milk vanilla yogurt
- Add all ingredients except the yogurt to a small saucepan over medium heat. Cover the saucepan, bring to a boil, and cook 6 minutes, stirring occasionally. Uncover the saucepan and cook until the syrup is slightly thickened, about 6 minutes more, stirring occasionally.
- Cool the compote to room temperature, and then store it covered in the fridge for up to 1 week.
- To serve, spoon the yogurt into 4 individual glasses, top each with ¼ of the compote, and garnish with a sprig of fresh rosemary if desired.
Special thanks to siggi’s for partnering with me for this blog post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
Taylor @ Food Faith Fitness says
I would have NEVER thought to make a compote with all these rockin’ flavors! I adore Siggi’s and can’t wait to make this for breakfast!
Angie | Big Bear's Wife says
This would totally be my go to breakfast. That blueberry compote is out of this world! Great with the honey too!
Kelly @ Nosh and Nourish says
Can you believe I’ve never had Siggi’s before?! I would try it with your blueberry compote. YUMMMMM!
Becky Winkler (A Calculated Whisk) says
This is gorgeous! I’d definitely be thrilled to eat this for snack, breakfast, or dessert.
Krista Bjorn says
This is so beautiful, Faith. :-) I love simple food like this that tastes amazing and looks so wonderful it tugs my heart. xo
Marlynn @ UrbanBlissLife says
That compote is so beautiful! I can only have dairy-free yogurt, but I love how this yogurt has no additives and is nonGMO. Looks delicious too!
Joanie @ ZagLeft says
I love these flavors, what a wonderful breakfast. That blueberry compote would be fantastic on so many things!
Kimberly @ The Daring Gourmet says
What a wonderful flavor combination, this sounds terrific!
Laura | Tutti Dolci says
I love these flavors, Faith! What a lovely treat for breakfast!
Brandy | Nutmeg Nanny says
I can’t believe how fast this year has gone by! I mean, it’s like 100 days until Christmas or something like that! The compote looks super tasty!
L.Citra K @myhomediaryinturkey says
I love make anything with yogurt, such a wise and healthy choice. your compote sounds wonderful !
OMG I love Siggi’s already but you really took it to the next level with this compote! I would eat this for breakfast any day!
Kevin | Keviniscooking says
Herbs in desserts are a favorite twist of mine I like to use and it really surprises people. This sounds lovely Faith.
So many great tips here, Faith! Thank you.
And what a beautiful breakfast / dessert. Hooray for a dish that can be either! I love adding herbal essence to creamy, fruity treats, so this is really calling my name!
I really need to get better about meal planning. This looks like such a great snack!
Delicious! Your compote sounds interesting.
That compote sounds amazing and so versatile too!